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- W2270353661 abstract "The influence of water on the rate of non-enzymatic browning reactions in food is unclear. A maximum browning rate has been reported in many foods between water activities (aw) of 0.6 and 0.7, but other studies report either increasing or decreasing rates with increasing water activity (aw). The effect of water activity (aw) on the browning kinetics of pastry samples was investigated in this study. Pastry samples with five different water activities (aw) at 0.97, 0.93, 0.85, 0.58 and 0.48 were baked on a hot temperature controlled pan at 160 C for 60 minutes. The browning on the pastry surface was measured by image analysis using the L* a* b* colour space. The lightness-time curve was fitted with a first order kinetic model by using non linear regression to obtain the initial lightness (L*0), endpoint or final lightness (L*infinity) and kinetic rate constants (k). The effect of water activity (aw) on these parameters was determined by ANOVA. The result showed that the water activity (aw) had no significant effect on the browning kinetics of pastry at the 95% confidence level (P<0.05). The water activity (aw) had the most influence on the initial lightness (P<0.01), whereas the final lightness was moderately effected (P<0.01)." @default.
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- W2270353661 date "2012-01-01" @default.
- W2270353661 modified "2023-09-26" @default.
- W2270353661 title "The study of the effect of water activity on the browning kinetics of pastry at high process temperatures" @default.
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