Kinetics of Color Development in Fortified Cookies
Journal of Food and Nutrition Sciences
Volume 3, Issue 5, September 2015, Pages: 196-202
Received: Aug. 11, 2015; Accepted: Aug. 20, 2015; Published: Sep. 26, 2015
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Melina Erben, Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química - Universidad Nacional del Litoral, Santa Fe, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Santa Fe, Argentina
Andrea Marcela Piagentini, Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química - Universidad Nacional del Litoral, Santa Fe, Argentina
Carlos Alberto Osella, Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química - Universidad Nacional del Litoral, Santa Fe, Argentina
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The objective of this work was to study kinetics of color development in protein-fortified cookies systems at three heat-treatment temperature (190, 220, 250 ºC) and three water content (23, 26, 29 %). Response surface methodology was used to analyze the effect of heat treatment and water added on reaction rate constant obtained for L*, a*, b*, Cab*, hab* and were compared with Arrhenius equation. Color parameters evolutions follow a first-order kinetic. The linear coefficients corresponding to the water added variable were no significant for all color parameter, meaning rate constants values were only heat treatment temperature dependent. The goodness of the model prediction was assessed by the mean absolute relative error (%). Results showed that both correlation method were adequate to predict kinetic coefficients in the technological conditions studied.
Kinetic, Color, Cookies
To cite this article
Melina Erben, Andrea Marcela Piagentini, Carlos Alberto Osella, Kinetics of Color Development in Fortified Cookies, Journal of Food and Nutrition Sciences. Vol. 3, No. 5, 2015, pp. 196-202. doi: 10.11648/j.jfns.20150305.16
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