17C-7 |
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S. S. SATHE1, M. Venkatachalam2, and S. K. Sathe2. (1) Junior High School, North Florida Christian School, Tallahassee, FL 32312, (2) Dept. of Nutrition, Food & Exercise Sciences, Florida State Univ., 402 Sandels Bldg., Mail Code 1493, Tallahassee, FL 32306-1493 Crackers are one of the most popular snack foods enjoyed by millions in the US. Two of the most popular crackers in the US are the saltine soda crackers and fermented crackers. Upon storage, it is a common experience that crackers become soggy, especially in humid climates. On many occasions, soggy crackers are discarded even though they are otherwise safe to consume. It was therefore important to learn which crackers store better when exposed to different levels of humidity. Saturated solutions of KOH, K-acetate, Mg(NO3)2, NaCl, and K2SO4 were placed in dessicators at 25°C for ten days to generate Aw of 0.0823, 0.227, 0.529, 0.753, and 0.973, respectively. Crackers were stored in aluminum trays placed inside the dessicators, for up to two weeks. Moisture content of control and experimental crackers was determined by AOAC method 925.40 (1995). Cracker texture was determined by the Bailey shortometer. All experiments were conducted twice. Mean moisture gain was maximum at Aw=0.753 for both crackers. Contrary to the expectation, both crackers gained similar moisture amounts, particularly at high Aw. Shortometer readings indicated lower shear force as the moisture gain increased. Monolayer values for soda and fermented crackers were respectively 0.044 and 0.024 g water/g solids. At Aw < 0.529 crackers remained dry. The data suggested that both crackers behaved in a similar manner regardless of level of humidity to which they were exposed to.
Session 17C, Food Chemistry: Cereals, grains, legumes and their products
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