Uptake of tritiated liquids by individual breakfast cereal flakes.
J Food Sci
; 75(3): E194-200, 2010 Apr.
Article
em En
| MEDLINE
| ID: mdl-20492294
Surface liquid adhesion (SLA) and liquid absorption (LA) of tritiated liquids, including water and skim, low-fat, whole, and fat-enriched milks, by cornflakes (CF) and frosted flakes (FF) were determined by scintillation counting using water-[(3)H] at 0.5 microCi/mL. SLA or the liquid adhering to individual flakes after a short immersion period was the same for CF and FF in the case of water (approximately 0.011 microL mm(-2) of flake) but were always higher for CF than for FF and increased as the fat content in milks augmented. LA of individual flakes, followed for 300 s of soaking, increased with time and was always higher for CF than for FF (for the same liquid), however, data did not follow a regular pattern. Flakes showed quite compact outer surfaces and an internal porous matrix composed of air cells of various sizes separated by dense walls of different thicknesses. This heterogeneous microstructure of individual flakes may be the cause of the lack of a simple kinetics during the soaking process. Previous results obtained by soaking a mass of flakes overestimated the uptake of fluid by individual because they included the liquid occluded between the flakes.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Água
/
Grão Comestível
/
Leite
/
Fast Foods
Limite:
Animals
Idioma:
En
Revista:
J Food Sci
Ano de publicação:
2010
Tipo de documento:
Article
País de afiliação:
Chile
País de publicação:
Estados Unidos