International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 6, Issue 4 (2021)

Moisture sorption isotherm characteristics of breadfruit flour as influenced by pretreatments


Arinola SO, Akingbala JO, Oluwasola EI

In this study the effect of pretreatments (pH-3 buffer, microwave radiation and disodium ethylene diamine tetra acetic acid (EDTA)) on the sorption isotherm characteristics of breadfruit flour was investigated. Moisture sorption isotherms of treated breadfruit flours and an untreated flour (control) were determined within a range of water activities 0.1 – 0.8 at 30oC using the static gravimetric method. Data generated were fitted into GAB and BET model equations. Sorption isotherms of the flours had sigmoid shape. GAB and BET monolayer moisture contents at 30oC for the samples were 3.79 and 2.82 g/100gdb (control), 3.67 and 3.01 g/100gdb (pH-3 buffer), 3.30 and 2.69 g/100gdb (microwave radiation) and 3.80 and 2.94 g/100gdb (EDTA) respectively. Monolayer moisture contents of the flour samples were lower than the maximum value of 10.00 g/100g (db) recommended for shelf stability. Microwave radiation treated flour had the least monolayer moisture contents. Mean relative deviation modulus (%E) values of the breadfruit flours were in the range 9.07% - 12.49% for GAB model and 14.09% - 20.66% for BET model. Pretreatment affected the moisture sorption characteristics of breadfruit flour and GAB model described the sorption characteristics of breadfruit flour at 30oC better than BET model.
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How to cite this article:
Arinola SO, Akingbala JO, Oluwasola EI. Moisture sorption isotherm characteristics of breadfruit flour as influenced by pretreatments. International Journal of Food Science and Nutrition, Volume 6, Issue 4, 2021, Pages 01-07
International Journal of Food Science and Nutrition