Multi-level approach for the analysis of water effects in corn flakes.
The purpose of this work was to analyze the effect of water on thermal transitions, mechanical properties, and molecular mobility in corn flakes (CF), and their relationships. Commercial common (CCF) and sugar-frosted (SCF) corn flakes were studied in a water content (wc) range from 5 to 20 (% dry basis). The slope of (1)H NMR spin-spin relaxation time T 2* (determined by FID) versus temperature plot changed close to T g. Compression force showed a maximum at wc of ca. 12 and 16% (db) for SCF and CCF, respectively. (1)H NMR complemented DSC data in determining the temperature dependence of water and solid mobility, in order to assess quality of laminated corn products. The results of the present work indicate that while the compression force showed a maximum value as a function of water content, T g values determined by DSC or by spin-spin relaxation decreased progressively with increasing water content.
Farroni
Abel E
AE
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, C1428EGA Buenos Aires, Argentina. afarroni@pergamino.inta.gov.ar
Matiacevich
Silvia B
SB
Guerrero
Sandra
S
Alzamora
Stella
S
Del Pilar Buera
M
M
D002152:Calorimetry, Differential Scanning; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D002523:Edible Grain / Q000737:chemistry*; D006358:Hot Temperature; D009682:Magnetic Resonance Spectroscopy; D019563:Mechanics; D014867:Water / Q000032:analysis / Q000737:chemistry*; D003313:Zea mays / Q000737:chemistry*
D014867:Water