Vedecký časopis - archív
Journal of Food and Nutrition Research
Súhrny čísla 1 / 2006
ČERVENKA, L. - BROŽKOVÁ, I. - VYTŘASOVÁ, J.
Effects of the principal ingredients of biscuits upon water activity
Journal of Food and Nutrition Research, 45, 2006, č. 1, s. 39-43
Libor Červenka, Department of Analytical Chemistry, Faculty of Chemical Technology, University Pardubice, Štrossova 239, CZ - 530 03 Pardubice, Czech Republic. E-mail: libor.cervenka@upce.cz
Súhrn: Water activity of biscuits was determined at various temperatures within the interval 20–30 C. For the majority of the products tested, the values of aw increased with the increasing temperature. Linear regression analysis revealed that the value of aw for biscuits is significantly influenced by moisture and total protein contents. A linear regression formula could be set up to describe the relationships between water activity, temperature and the contents of the principal ingredients of biscuits. Using this formula it could be demonstrated that the relationship between water activity and temperature is significantly influenced by moisture content only.
Kľúčové slová: water activity; moisture content; biscuits
Na stiahnutie:
jfnr0601-p039-043-cervenka.pdf (PDF, 88.39 Kb, 9232x)