The results of a study on texture evolution during 35 days of storage of "amaretti", a typical Italian cookie, packaged in two different ways are reported. Amaretti cookies were wrapped in polyvinylchloride (PVC) film or aluminium foil (ALL), to simulate two different permeability conditions and stored at controlled temperature and humidity. Evolution of texture (such as hardness) and a w were tested instrumentally by a texture analyser and a hygrometer, respectively. Texture was assessed by a cut and puncturing test. Indices for hardening were the area under the curve (N mm) and gradient (N/mm) for the puncturing test and maximum force (N) for the cut test. Both textural tests showed significantly higher hardening of PVC cookies, compared to the ALL cookies. The latter retained good sensorial properties at the end of the storage period, although their internal structure changed from soft and moist to mealy, while the PVC cookies were no longer edible only 10 days after baking. a w values decreased and increased in PVC and ALL lots, respectively. The results suggest that hardening may be explained by water loss in PVC and moisture redistribution in ALL.
|Titolo:||Texture evolution of "amaretti" cookies during storage|
|Parole Chiave:||cookies; hardening; structure; sugar crystallisation; texture analysis; food science|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||ago-2005|
|Digital Object Identifier (DOI):||10.1007/s00217-005-1185-5|
|Appare nelle tipologie:||01 - Articolo su periodico|