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KMID : 0380619810130040289
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Korean Journal of Food Science and Technology
1981 Volume.13 No. 4 p.289 ~ p.298
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Effects of Water Activity on Crispness and Brittleness , and Determination of Shelf - life of Barley Flake
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서기봉/Suh, Kee Bong
목철균/이현유/남영중/Mok, Chul Kyoon/Lee, Hyun Yu/Nam, Yung Joong
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Abstract
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The texture characteristics, crispness and brittleness, of the barley flake developed by FRI in 1980 were measured with both sensory and instrumental methods. Bend and penetration test were done to determine those characteristics instrumentally, and compared each other and with sensory evaluation. And the changes in those characteristics with various water activity were studied, and the textural critical water activity was acquired. The shelf-life was also estimated with various packaging materials.
It was found that crispness could be represented as the reciprocal of deformation and brittleness as that of fracture force in the barley flake. Both crispness and brittleness decreased as water activity increased. And the results from the penetration test correlated better with those from the sensory evaluation than the bend test´s. The average shelf-life of the barley flake was 43 days in PE film and 9400 days in laminated Al foil on the basis of only textural characteristics.
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