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.
| Published in | Journal of Food and Nutrition Sciences (Volume 3, Issue 5) |
| DOI | 10.11648/j.jfns.20150305.16 |
| Page(s) | 196-202 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2015. Published by Science Publishing Group |
Kinetic, Color, Cookies
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APA Style
Melina Erben, Andrea Marcela Piagentini, Carlos Alberto Osella. (2015). Kinetics of Color Development in Fortified Cookies. Journal of Food and Nutrition Sciences, 3(5), 196-202. https://doi.org/10.11648/j.jfns.20150305.16
ACS Style
Melina Erben; Andrea Marcela Piagentini; Carlos Alberto Osella. Kinetics of Color Development in Fortified Cookies. J. Food Nutr. Sci. 2015, 3(5), 196-202. doi: 10.11648/j.jfns.20150305.16
AMA Style
Melina Erben, Andrea Marcela Piagentini, Carlos Alberto Osella. Kinetics of Color Development in Fortified Cookies. J Food Nutr Sci. 2015;3(5):196-202. doi: 10.11648/j.jfns.20150305.16
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Download@article{10.11648/j.jfns.20150305.16,
author = {Melina Erben and Andrea Marcela Piagentini and Carlos Alberto Osella},
title = {Kinetics of Color Development in Fortified Cookies},
journal = {Journal of Food and Nutrition Sciences},
volume = {3},
number = {5},
pages = {196-202},
doi = {10.11648/j.jfns.20150305.16},
url = {https://doi.org/10.11648/j.jfns.20150305.16},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20150305.16},
abstract = {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.},
year = {2015}
}
TY - JOUR T1 - Kinetics of Color Development in Fortified Cookies AU - Melina Erben AU - Andrea Marcela Piagentini AU - Carlos Alberto Osella Y1 - 2015/09/26 PY - 2015 N1 - https://doi.org/10.11648/j.jfns.20150305.16 DO - 10.11648/j.jfns.20150305.16 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 196 EP - 202 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20150305.16 AB - 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. VL - 3 IS - 5 ER -
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