Fungal spoilage of starch-based foods in relation to its water activity (aw)

Abdullah, Noorlidah and Nawawi, A. and Othman, I. (2000) Fungal spoilage of starch-based foods in relation to its water activity (aw). Journal of Stored Products Research, 36 (1). pp. 47-54. ISSN 0022-474X, DOI

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Equilibrium moisture contents of starch-based foods were determined at nine levels of relative humidity ranging from 10% to 98%, using a static desiccator technique. From the water adsorption isotherms, the critical moisture contents (% dry basis), i.e. the moisture contents to be maintained at 25°C that will not allow fungal growth were found to be 13.0% for rice grains, 12.9% for glutinous rice grains, 9.6% for rice flour, 10.6% for glutinous rice flour, 10.7% for wheat flour and 10.5% for corn flour. To maintain these moisture content levels, starch-based foods must be stored at water activity (a(w)) levels of not more than 0.65. From this study, at 0.65 a(w), visible appearance of fungi did not occur in flours until 6 months of storage. However, spoilage occurred after 57 days for ordinary rice grains and 73 days for glutinous rice grains. Hence, a moisture content lower than 13.0% for ordinary rice grains and 12.9% for glutinous rice grains must be maintained for long-term storage.

Item Type: Article
Uncontrolled Keywords: Adsorption isotherm; Fungal spoilage; Starch-based food; Water activity
Subjects: Q Science > Q Science (General)
Q Science > QH Natural history
Divisions: Faculty of Science > Institute of Biological Sciences
Depositing User: Ms. Juhaida Abd Rahim
Date Deposited: 06 Apr 2021 03:55
Last Modified: 06 Apr 2021 03:55

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