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International Journal of Food Properties Volume 1, 1998 - Issue 2
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Original Articles

Glass transition and water plasticization effects on crispness of a snack food extrudate

Yrjö H. Roos Department of Food Technology, University of Helsinki, P.O. Box 27 (Latokartanonkaari 7) FIN‐00014, Helsinki, Finland
,
Katariina Roininen Department of Food Technology, University of Helsinki, P.O. Box 27 (Latokartanonkaari 7) FIN‐00014, Helsinki, Finland
,
Kirsi Jouppila Department of Food Technology, University of Helsinki, P.O. Box 27 (Latokartanonkaari 7) FIN‐00014, Helsinki, Finland
&
Hely Tuorila Department of Food Technology, University of Helsinki, P.O. Box 27 (Latokartanonkaari 7) FIN‐00014, Helsinki, Finland
Pages 163-180 | Published online: 02 Sep 2009

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E. Flores-Andrade, E. Bonilla, G. Luna-Solano, U. R. Marín, M. T. González-Arnao & M. P. Rascón. (2019) Effect of the microstructure on the stability of red onion microcapsules. Drying Technology 37:2, pages 223-231.
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Lei Feng, Min Zhang & Benu Adhikari. (2014) Effect of Water on the Quality of Dehydrated Products: A Review of Novel Characterization Methods and Hybrid Drying Technologies. Drying Technology 32:15, pages 1872-1884.
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C.R. Payne & T.P. Labuza. (2005) Correlating Perceived Crispness Intensity to Physical Changes in an Amorphous Snack Food. Drying Technology 23:4, pages 887-905.
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Articles from other publishers (49)

Shipra Jha, Shubhajit Sarkhel, Sreyajit Saha, Bijendra Sahoo, Ankanksha Kumari, Kaberi Chatterjee, Papiya Mitra Mazumder, Gautam Sarkhel, Anand Mohan & Anupam Roy. (2024) Expanded porous-starch matrix as an alternative to porous starch granule: Present status, challenges, and future prospects. Food Research International 175, pages 113771.
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Can Ertekin, Turkan Aktas, Ilknur Alibas & Hajar Essalhi. 2023. Drying Technology in Food Processing. Drying Technology in Food Processing 491 542 .
Virginia Sanchez-Jimenez, Tomas E. Gomez Alvarez-Arenas, Marta Rincón, Jose Benedito & Jose V. Garcia-Perez. (2022) Assessment of Textural Properties of Puffed Corn Cakes during Storage at Different Relative Humidity. Foods 11:18, pages 2882.
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Matthew C. Allan & Suzanne D. Johanningsmeier. (2022) Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers. Journal of Food Science 87:9, pages 3995-4008.
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Teresa Witczak, Anna Stępień, Dorota Gumul, Mariusz Witczak, Grzegorz Fiutak & Tomasz Zięba. (2021) The influence of the extrusion process on the nutritional composition, physical properties and storage stability of black chokeberry pomaces. Food Chemistry 334, pages 127548.
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Yrjö H. Roos. 2020. Water Activity in Foods. Water Activity in Foods 27 43 .
Jakia Sultana Jothi, Trinh Ngoc Dang Le & Kiyoshi Kawai. (2020) Effects of trehalose and corn starch on the mechanical glass transition temperature and texture properties of deep-fried food with varying water and oil contents. Journal of Food Engineering 267, pages 109731.
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Bruna Silva de Farias, Dara Djenifer Rodrigues Grundmann, Francisca Zuchoski Rizzi, Natália Soares Santos Martins, Tito Roberto Sant'Anna Cadaval Junior & Luiz Antonio de Almeida Pinto. (2019) Production of low molecular weight chitosan by acid and oxidative pathways: Effect on physicochemical properties. Food Research International 123, pages 88-94.
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Rahul Thakur, Penta Pristijono, Christopher J. Scarlett, Michael Bowyer, S.P. Singh & Quan V. Vuong. (2019) Starch-based films: Major factors affecting their properties. International Journal of Biological Macromolecules 132, pages 1079-1089.
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Supuksorn Masavang, Gaëlle Roudaut & Dominique Champion. (2019) Identification of complex glass transition phenomena by DSC in expanded cereal-based food extrudates: Impact of plasticization by water and sucrose. Journal of Food Engineering 245, pages 43-52.
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Jakia Sultana Jothi, Tomomi Ebara, Yoshio Hagura & Kiyoshi Kawai. (2018) Effect of water sorption on the glass transition temperature and texture of deep-fried models. Journal of Food Engineering 237, pages 1-8.
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Erhan Horuz, Hüseyin Bozkurt, Haluk Karataş & Medeni Maskan. (2017) Comparison of quality, bioactive compounds, textural and sensorial properties of hybrid and convection-dried apricots. Journal of Food Measurement and Characterization 12:1, pages 243-256.
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Sawanit Aichayawanich & Thanya Parametthanuwat. (2018) Effect of Water Activity on Glass Transition Temperature and Physical Properties of Fried Durian Slice. Effect of Water Activity on Glass Transition Temperature and Physical Properties of Fried Durian Slice.
Fanghui Fan & Yrjö H. Roos. (2017) Glass Transition-Associated Structural Relaxations and Applications of Relaxation Times in Amorphous Food Solids: a Review. Food Engineering Reviews 9:4, pages 257-270.
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Faiz-Ul-Hassan Shah, Mian Kamran Sharif, Masood Sadiq Butt & Muhammad Shahid. (2017) Development of protein, dietary fiber, and micronutrient enriched extruded corn snacks. Journal of Texture Studies 48:3, pages 221-230.
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Yrjö H. Roos. 2017. Glass Transition and Phase Transitions in Food and Biological Materials. Glass Transition and Phase Transitions in Food and Biological Materials 225 238 .
Ana Belen Martin-Diana, Nuria Izquierdo, Irene Albertos, Maria S. Sanchez, Ana Herrero, Miguel A. Sanz & Daniel Rico. (2017) Valorization of Carob's Germ and Seed Peel as Natural Antioxidant Ingredients in Gluten-Free Crackers. Journal of Food Processing and Preservation 41:2, pages e12770.
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Yrjö H. Roos & Stephan Drusch. 2016. Phase Transitions in Foods. Phase Transitions in Foods 315 355 .
Claudia Agudelo, Marta Igual, Gemma Moraga & Nuria Martínez-Navarrete. (2015) Implication of Water Activity on the Bioactive Compounds and Physical Properties of Cocona (Solanum Sessiliflorum Dunal) Chips. Food and Bioprocess Technology 9:1, pages 161-171.
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Jihyun Park, Induck Choi & Yookyung Kim. (2015) Cookies formulated from fresh okara using starch, soy flour and hydroxypropyl methylcellulose have high quality and nutritional value. LWT - Food Science and Technology 63:1, pages 660-666.
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Catalina Valenzuela & José Miguel Aguilera. (2015) Effects of maltodextrin on hygroscopicity and crispness of apple leathers. Journal of Food Engineering 144, pages 1-9.
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Arun Kilara & Tapashi Sengupta. 2014. Food Texture Design and Optimization. Food Texture Design and Optimization 159 221 .
E. García-Martínez, M. Igual, M. E. Martín-Esparza & N. Martínez-Navarrete. (2012) Assessment of the Bioactive Compounds, Color, and Mechanical Properties of Apricots as Affected by Drying Treatment. Food and Bioprocess Technology 6:11, pages 3247-3255.
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L.M. Duizer. 2013. Instrumental Assessment of Food Sensory Quality. Instrumental Assessment of Food Sensory Quality 403 419 .
P. Talens, R. Pérez-Masía, M.J. Fabra, M. Vargas & A. Chiralt. (2012) Application of edible coatings to partially dehydrated pineapple for use in fruit–cereal products. Journal of Food Engineering 112:1-2, pages 86-93.
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Y.H. Roos. 2012. Breadmaking. Breadmaking 430 446 .
Nattiga Silalai & Yrjö H Roos. (2011) Mechanical α-relaxations and stickiness of milk solids/maltodextrin systems around glass transition. Journal of the Science of Food and Agriculture 91:14, pages 2529-2536.
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G. Moraga, P. Talens, M.J. Moraga & N. Martínez-Navarrete. (2011) Implication of water activity and glass transition on the mechanical and optical properties of freeze-dried apple and banana slices. Journal of Food Engineering 106:3, pages 212-219.
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G. Roudaut & F. Debeaufort. 2011. Food and Beverage Stability and Shelf Life. Food and Beverage Stability and Shelf Life 63 105 .
Ratchaneewan Kulchan, Waraporn Boonsupthip & Panuwat Suppakul. (2010) Shelf life prediction of packaged cassava-flour-based baked product by using empirical models and activation energy for water vapor permeability of polyolefin films. Journal of Food Engineering 100:3, pages 461-467.
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T. P. Labuza, T. J. Labuza, K. M. Labuza & P. S. Labuza. 2010. Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10. Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 87 114 .
R. Kulchan, P. Suppakul & W. Boonsupthip. 2010. Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10. Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 591 598 .
Yrjö H. Roos. (2010) Glass Transition Temperature and Its Relevance in Food Processing. Annual Review of Food Science and Technology 1:1, pages 469-496.
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G. Roudaut & F. Debeaufort. 2010. Chemical Deterioration and Physical Instability of Food and Beverages. Chemical Deterioration and Physical Instability of Food and Beverages 143 185 .
Yrjö H. Roos & Nattiga Silalai. 2011. Food Engineering Interfaces. Food Engineering Interfaces 473 490 .
Paola Pittia & Giampiero Sacchetti. (2008) Antiplasticization effect of water in amorphous foods. A review. Food Chemistry 106:4, pages 1417-1427.
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Yrjö H. Roos. 2007. Water Activity in Foods. Water Activity in Foods 29 45 .
C. Contreras, M. E. Martín-Esparza, N. Martínez-Navarrete & A. Chiralt. (2006) Influence of osmotic pre-treatment and microwave application on properties of air dried strawberry related to structural changes. European Food Research and Technology 224:4, pages 499-504.
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Agata Marzec & Piotr P. Lewicki. (2006) Antiplasticization of cereal-based products by water. Part I. Extruded flat bread. Journal of Food Engineering 73:1, pages 1-8.
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G. Moraga, N. Martínez-Navarrete & A. Chiralt. (2006) Water sorption isotherms and phase transitions in kiwifruit. Journal of Food Engineering 72:2, pages 147-156.
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C. Contreras, M.E. Martín, N. Martínez-Navarrete & A. Chiralt. (2005) Effect of vacuum impregnation and microwave application on structural changes which occurred during air-drying of apple. LWT - Food Science and Technology 38:5, pages 471-477.
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STEPHAN HEIDENREICH, DORIS JAROS, HARALD ROHM & ANNETTE ZIEMS. (2004) RELATIONSHIP BETWEEN WATER ACTIVITY AND CRISPNESS OF EXTRUDED RICE CRISPS. Journal of Texture Studies 35:6, pages 621-633.
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Nuria Martinez-Navarrete, Gemma Moraga, Pau Talens & Amparo Chiralt. (2004) Water sorption and the plasticization effect in wafers. International Journal of Food Science and Technology 39:5, pages 555-562.
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G. Moraga, N. Martı́nez-Navarrete & A. Chiralt. (2004) Water sorption isotherms and glass transition in strawberries: influence of pretreatment. Journal of Food Engineering 62:4, pages 315-321.
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Yrjö Henrik Roos & Kirsi Jouppila. 2003. Characterization of Cereals and Flours. Characterization of Cereals and Flours.
Victor Huang & Gönül Kaletunç. 2003. Characterization of Cereals and Flours. Characterization of Cereals and Flours.
Y.H. Roos. 2003. Bread Making. Bread Making 288 305 .
GUILLERMO HOUGH, MARÍA DEL PILAR BUERA, JORGE CHIRIFE & OSVALDO MORO. (2007) SENSORY TEXTURE OF COMMERCIAL BISCUITS AS A FUNCTION OF WATER ACTIVITY. Journal of Texture Studies 32:1, pages 57-74.
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Yrjö H Roos. (1998) Phase transitions and structure of solid food matrices. Current Opinion in Colloid & Interface Science 3:6, pages 651-656.
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