Changes in Relative Humidity on Crispness of Dried Sheet Food Produced by Thai Community
Abstract
Crispness is an important organoleptic characteristic of dried sheet food produced by the Thai community, such as sticky rice crackers, crisp rice cakes, crispy pork, and crispy fish flakes. Crispness is related to physical factors such as relative humidity, water activity, and moisture content. The objectives of this research were (1) to investigate the standard of community food products and study the structural characteristic at the microscale level of crispness and (2) to study the changes in relative humidity on the crispness. Two mechanical tests, penetration and compression, were performed on samples incubated in relative humidity values of 40%, 50%, and 60% at 30OC. It was found that the ready-to-eat dry products were divided into three groups, rice and flour products, animal products, and the other groups. These sheet-like products had rough surfaces and porous structure. Increasing relative humidity caused more water molecules to bind to the pores resulting in the higher water activity and moisture contents, but lower penetration and compression forces. The decreases of number of peaks and peak heights were clearly observed in the range of relative humidity values of 50-60%. Therefore, to maintain the crispness of some dried food products processed by the community, the specification of relative humidity value affected to water activity value and moisture content should be considered for their quality control. Keywords: crispness; Thai community food product; relative humidity; moisture content; water activityReferences
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Vickers, Z. M. and Bourne, M. (2006). Crispness in foods: A review. Journal of Food Science, 45(5), 1153-1157.
Dacremont, C. (1995). Spectral composition of eating sounds generated by crispy, crunchy and crackly foods. Journal of Texture Studies, 26, 27–43.
Dhital, S., Baier, S. K., Gidley, M. J. and Stokes, J. R. (2018). Microstructural properties of potato chips. Food Structure. 16, 17-26.
Jakubczyk, E., Marzec, A. and Lewiki, P. P. (2008). Relationship between water activity of crisp bread and its mechanical properties and structure. Polish Journal of Food and Nutrition Sciences. 58(1), 45-51.
Katz, E. E. and Labuza, T. P. (1981). Effect of water activity on the sensory crispness and mechanical deformation of snack food products. Journal of Food Science, 46, 403-409.
Michael, H. T., Charles I. O., Audrey E. T., John G. P., Sudarsan M., Shiowshuh S., Cheng-Kung L., Nicholas L., Mariana R. P. and Peter H. C., (2013) Critical evaluation of crispy and crunchy textures: A Review. International Journal of Food Properties, 16:5, 949-963.
Raudaut, G., Dacremont, C., Pamies, P. V., Colas, B. and Le Meste, M., (2002). Crispness: a critical review on sensory and material science approaches. Trends in Food Science and Technology, 13, 217-227.
Salvador, A., Varela, P., Sanz, T. and Fiszman, S. M. (2009). Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis. LWT-Food Science and Technology, 42, 763-767.
Sauvageot F. and Blond G., (1991). Effect of water activity on crispness of breakfast cereals. Journal Texture Studies, 22, 423-442.
Seymour, S. K. and Ann, D. D. H. (1988). Crispness and crunchiness of selected low moisture foods. Journal of Texture Studies, 19, 79–95.
Sirileart, T. (2008). Evaluation of texture characteristics in food. Journal of Food Technology Siam University, 3(1), 6-13.
Neanchad, S., Soponronnarit, S. and Jamratloedluk. J. (2010). Microstructure and textural characteristics of taro chips undergoing different drying conditions. Agricultural Science Journal, 41(3/1) (Supplement), 325-328. (in Thai).
Thailand Industrial Standard Institute. (2022). Thai Community Product Standard. Bangkok, Ministry of Industrial. (in Thai).
Thailand Industrial Standard Institute. (2004). Thai Community Product Standard, Fermented soybean sheet (TISI 509/2004). Bangkok, Ministry of Industrial. (in Thai).
Thailand Industrial Standard Institute. (2006). Thai Community Product Standard, Khao Khaep Waw (TISI 1143/2006). Bangkok, Ministry of Industrial. (in Thai).
Thailand Industrial Standard Institute. (2007). Thai Community Product Standard, Nam Nang (TISI 1383/2007). Bangkok, Ministry of Industrial. (in Thai).
Thailand Industrial Standard Institute. (2011). Thai Community Product Standard, Khao Griab (TISI 107/2011). Bangkok, Ministry of Industrial. (in Thai).
Thailand Industrial Standard Institute. (2019a). Thai Community Product Standard, Khao Taen (TISI 36/2019). Bangkok, Ministry of Industrial. (in Thai).
Thailand Industrial Standard Institute. (2019b). Thai Community Product Standard, Khao Khaep (TISI 1328/2019). Bangkok, Ministry of Industrial. (in Thai).
Van Heck, E., Allaf, K. and Bouvier, J. M. (2007). Texture and structure of crispy-puffed food products part II: Mechanical properties in puncture. Journal of Texture Studies. 29(6): 617-632.
Vickers, Z. M. and Bourne, M. (2006). Crispness in foods: A review. Journal of Food Science, 45(5), 1153-1157.
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Published
2023-05-11
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Research Article
