Abstract
ABSTRACTGlass transition temperatures of yellow and white corn cakes were investigated within the moisture range of 2 to 32% (w/w) using dynamic differential scanning calorimetry. All measurements were conducted at 10°C/min heating rate, 30 sec equilibrium period, and 1°C amplitude. Effects of water plasticization on corn cakes were predicted by the Gordon‐Taylor's equation. Moisture sorption isotherms were established using BET and GAB equations. Relationships were found among glass transition temperature, moisture content and cake texture. The loss of crispness of corn cakes occurred within the glassy state. The initial loss of crispness occurred around monolayer moisture content, and the complete loss of crispness occurred at about 9% moisture with the highest hardness.
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