Study of moisture adsorption characteristics of gingerbreads and biscuits using a hygrometric method

Červenka, L. and Řezková, S. and Hejdrychová, J. and Královský, J. and Brožková, I. and Pejchalová, M. and Vytřasová, J. (2007) Study of moisture adsorption characteristics of gingerbreads and biscuits using a hygrometric method. Acta Alimentaria, 36 (3). pp. 311-320. ISSN 0139-3006

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Abstract

Chemical composition (moisture, ash, protein, fat, total carbohydrate, sucrose, fructose, glucose and maltose) of four types of biscuits and four gingerbreads were determined and moisture adsorption characteristics of samples were evaluated at 25 °C using the Novasina hygrometric technique. Generally, the GAB model gave the best description of the experimental sorption data; however, these findings were not statistically significant compared with the BET model. Gingerbreads absorbed higher amount of water (20–25 g/100 g on dry weight basis) at a w>0.70 in comparison to biscuits studied mainly due to higher content of sucrose and/or other simple saccharides. Monolayer moisture content evaluated by BET and GAB models were in general higher for the gingerbreads. Although the Novasina water activity meter is suitable for construction of sorption isotherms, in the lower range of a w values (i.e. <0.45) the water uptake is slightly underestimated.

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