Moisture sorption isotherms of different kinds of masa flour

Abstract:

A good understanding of any food product requires the knowledge of its relationships with the environment. Moisture is per se one of the most important quality parameters of masa flour. It also governs spoiling processes such as microbial growth and oxidation, and it is of paramount economic significance. The objectives of this study were determining the equilibrium adsorption isotherms of three common masa flours and evaluating several models comparing their goodness of fit in describing the isotherms. Three different types of masa flours manufactured under different process conditions were used. Samples were equilibrated at different moisture contents by exposing them to saturated salt solutions at 35+ 0.1 and 45+ 0.1 C for one week. An AACC (1996) standard method was used for moisture determination (44-15A). The equilibrium data were fitted using the GAB, BET and Peleg's models.

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