Composition characterisation and thermal transition of date pits powders

被引：115

作者：

Rahman, M. S.

Kasapis, S.

Al-Kharusi, N. S. Z.

Al-Marhubi, I. M.

Khan, A. J.

机构：

[1] Sultan Qaboos Univ, Coll Agr & Marine Sci, Dept Food Sci & Nutr, Muscat, Oman

[2] Natl Univ Singapore, Dept Chem, Singapore 117543, Singapore

来源：

JOURNAL OF FOOD ENGINEERING | 2007年 / 80卷 / 01期

关键词：

date pits; thermal transition; glass transition; unfreezable water; fatty acid;

D O I：

10.1016/j.jfoodeng.2006.04.030

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Thermal analysis was conducted for roasted, unroasted and defatted date pits powder using differential scanning calorimetry (DSC) and modulated differential scanning calorimetry (MDSC). Endothermic events reflected ice and/or lipid melting dependent on the moisture content of the preparation. High solid materials are capable of holding up to 29.4% unfreezeable water in the matrix. Throughout the experimental temperature range (-90 to 80 degrees C) there was no evidence of glass related processes, a result which could be attributed to extensive low-mobility or crystalline carbohydrate regions in the matrix. The proximate composition and other chemical compositions were also determined in relation to the thermal analysis. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：1 / 10

页数：10

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[1] Further evidence of the changing nature of biopolymer networks in the presence of sugar [J].