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- Title
Moisture sorption characteristics of mango–soy-fortified yogurt powder.
- Authors
Kumar, Pradyuman; Mishra, Hari Niwas
- Abstract
Moisture adsorption isotherms of plain yogurt, mango–soy-fortified yogurt (MSFY) and MSFY containing 0.4% gelatin stabilizer (MSFYG) powder were determined at 20, 30, 40 and 50°C. A gravimetric static method was used under 0.11–0.81 water activity ranges for the determination of sorption isotherms that were found to be typical type II sigmoid. Experimental data were fitted to five mathematical models viz. modified Henderson, modified Chung–Pfost, Oswin, Smith and Guggenheim–Anderson–de Boer (GAB). It was found that both Oswin and GAB models were acceptable in describing equilibrium moisture content–equilibrium relative humidity (EMC–ERH) relationships for yogurt powder samples over the entire range of temperatures.
- Subjects
YOGURT; ABSORPTION; ADSORPTION (Chemistry); MOISTURE; MATHEMATICAL models
- Publication
International Journal of Dairy Technology, 2006, Vol 59, Issue 1, p22
- ISSN
1364-727X
- Publication type
Article
- DOI
10.1111/j.1471-0307.2006.00215.x