Moisture sorption characteristics of Mohanthal, a chickpea flour (besan) basedtraditional dairy product

Moisture sorption characteristics of heat treated flour, culinary flour and high ratio cake

The quality of preserved food is largely dependent on its moisture content, moisture migration and/or moisture uptake of the food during storage. Therefore, the water activity level, which corresponds to a range of equilibrium moisture contents, must be determined by, for example, the use of moisture isotherms. The shape of the isotherm curve is dependent on the interactions between the vapour ...

Frequency, moisture and temperature-dependent dielectric properties of chickpea flour

* Corresponding author. E-mail addresses: [email protected] 1537-5110/$ – see front matter a 2008 IAgrE doi:10.1016/j.biosystemseng.2008.07.002 Knowledge of dielectric properties of agricultural commodities is essential to develop thermal treatments using radio frequency and microwave energy. Dielectric properties (the dielectric constant and loss factor) of compressed chickpea flour samples ...

Thermodynamic properties of moisture sorption in cassava flour

Thermodynamic adsorption properties (differential enthalpy and entropy, spreading pressure and net integral enthalpy and entropy) of cassava flour were determined at 25, 30 and 35°C to provide information about the water and energy requirements for the sorption process. The Guggenheim–Anderson–de Boer (GAB), Peleg and Halsey models were found to adequately describe the sorption characteristics,...

Physicochemical and Rheological Properties of a Dairy Dessert, Enriched with Chickpea Flour

Dairy desserts are complex mixtures and matrices including main components such as milk, sugar, starch, hydrocolloids, colorants and flavors, with a proteinaceous structure; they are widely consumed and present a semisolid consistency. In this work, the physicochemical and rheological properties of a dairy dessert with the addition of chickpea flour (raw and cooked, at four concentrations) were...

Moisture sorption issotherm and texture characteristic of apple lavashak