Sorption Isotherm and Quality Changes during Storage of Snack from Green Mussel and Hom-Kradang-Nga Rice
Keywords:
Sorption isotherms, quality change, snackAbstract
Sorption isotherms of mussel and Hom-kradang-nga rice snacks were determined at 35 °C and 45 °C with a controlled humidity system using a saturated salt solution with aw ranging from 0.2 to 0.9. It was found that the equilibrium humidity of the product increased as the aw value increased at constant temperature. The characteristic shapes of the curve plotted between moisture content and aw values of snack were sigmoid. GAB mathematical models highly correlated with the experimental data of the equilibrium moisture content of products at 35°C and 45 °C. The SEE values were 1.10 and 1.13, respectively, and the R2 value was 0.99. Additionally, L* color and hardness values decreased during the 4-week storage at room temperature (p<0.05). While moisture content and aw tended to rise (p<0.05), a* and b* color values were not significantly different (p>0.05). Furthermore, the product was safe for consumption because the total microbial count was less than 1x106 cfu/g. The yeast and mold content did not exceed 100 cfu/g. The snack product received an overall liking score in the range of 6.70- 7.10 (out of 9) indicating a slightly moderate liking.
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