Effect of formulation on the dispersion kinetics of baby biscuits in water, milk, and fruit juice

Quick liquid absorption is one of baby biscuits' most important quality criteria. A practical procedure based on liquid absorption kinetics was developed for the quality assessment of baby biscuits in this study. Biscuits made of plain flour, wholewheat flour, and vegetable puree were immersed in water, milk, and fruit juices to determine their liquid absorption rates. The data were analyzed by means of Peleg and modified Weibull models. The parameters describing physical properties such as specific volume, texture, and pore size distribution of biscuits were calculated from the model fits. High values of the scale parameter (& alpha;) of the modified Weibull model and the Peleg rate constant (k(1)) indicated a high rate of absorption. The initial absorption rate was related to the average pore size and followed the order: plain (395 & mu;m) > wholewheat (334 & mu;m) > vegetable puree biscuits (208 & mu;m). Equilibrium absorption value was related to the total porosity of biscuits, and it was the highest for wholewheat biscuits. Liquid transfer mechanism was diffusion according to shape parameter values. The absorption behavior of biscuits in liquids was similar and explained by both models.

Automated summary

A practical procedure based on liquid absorption kinetics was developed to assess the quality of baby biscuits. The biscuits' liquid absorption rates were determined by immersing them in water, milk, and fruit juices, and the data were analyzed using Peleg and modified Weibull models. Parameters describing physical properties of the biscuits were calculated, and it was found that the absorption rate was related to factors such as pore size and total porosity of the biscuits. The liquid transfer mechanism was determined to be diffusion.