Moisture Sorption Characteristics of Ready-to-eat Chicken Wheat Crisps Prepared Using Resistant Starch and Chicken Powder with Wheat Flour

Shefali Bhardwaj; V. K. Shiby; M. C. Pandey; Natarajan Gopalan

doi:10.14429/dlsj.2.11378

Shefali Bhardwaj Defence Food Research Laboratory, Mysuru-570 011, India
V. K. Shiby Defence Food Research Laboratory, Mysuru-570 011, India
M. C. Pandey Defence Food Research Laboratory, Mysuru-570 011, India
Natarajan Gopalan Defence Food Research Laboratory, Mysuru-570 011, India

DOI: https://doi.org/10.14429/dlsj.2.11378

Keywords: Moisture sorption, Isosteric heat, Chicken wheat crisps, Resistant starch

Abstract

Fibre and protein enriched chicken wheat crisps were evaluated for their adsorption behaviour at a temperature range of 5 °C - 40 °C and a water activity range of 0.1-0.9. Sigmoid type II isotherm was obtained for the product and the sorption data was fitted to 3 models namely BET, GAB, and Peleg model. Each model was statistically evaluated by means of root mean square (%) and coefficient of determination (R2). Peleg and GAB gave the best fits for the moisture sorption data evaluated on the basis of regression analyses and goodness of fit. Surface area of adsorption was evaluated using parameter values obtained from the BET model and the surface area decreased with increase in temperature. Equilibrium moisture content at a particular water activity and isosteric heat of sorption were seen to decrease with increasing temperature. We conclude that the chicken wheat crisps can be stored at 25 °C for a better shelf life.

Author Biographies

Shefali Bhardwaj, Defence Food Research Laboratory, Mysuru-570 011, India

Ms S. Bhardwaj is a PhD research scholar at DFRL, Mysuru. Her broad are of research is ‘functional food product development’ and the products developed by her during her tenure at DFRL are under consideration for patent application through DRDO. She has participated in design of the research plan, organised the study, participated in experiments, coordinated the data analysis, and contributed to the writing of the manuscript..

V. K. Shiby, Defence Food Research Laboratory, Mysuru-570 011, India

Dr V.K. Shiby, received her PhD in Agricultural and Food Engineering, presently working as a Scientist ‘D’ at DFRL, Mysuru. She has a research experience in the area of food product development and process modelling. She has published about 35 papers in the Journals. She is a recipient DRDO Laboratory scientist Award - 2013. She has participated in the experimental design, organised the reported study and contributed to the writing of the manuscript.

M. C. Pandey, Defence Food Research Laboratory, Mysuru-570 011, India

Dr M.C. Pandey, received his PhD in Agriculture Engineering) presently working as a Scientist ’G’ & Project coordinator at DFRL Mysuru. He has a research experience in the area of agriculture and food engineering. He has published over 70 papers in the Journals. He contributed towards the experimental design, organised the study and drafting of the manuscript.

Natarajan Gopalan, Defence Food Research Laboratory, Mysuru-570 011, India

Dr Natarajan Gopalan received his PhD (Zoology) and PDF from OUHSC, USA. Presently working as Scientist ‘F’ at DFRL, Mysuru. He is having vast experience in vector borne diseases diagnosis and monitoring, new process preparation of large scale recombinant proteins for therapeutic and diagnosis purposes and novel therapeutic paradigms to inflammation for digestive diseases like colon and pancreatic cancers.