Abstract The physical state and mechanical properties of extruded cereal based products were studied as a function of sucrose content and relative humidity (RH) to evaluate how the presence of sucrose affects glass transition temperature ( T g ), sorption isotherm, and texture parameters. Extrudates were prepared with different sucrose content (0–20 %wt). Sorption isotherm showed the water content of extrudates decreased when product contains high sucrose at low aw range and the inverse effect was observed at high aw. T g s were determined using differential scanning calorimetry (DSC) and two transitions were detected on the heat flow first derivative curve. Addition of sucrose or water decreased both T g s in extrudates. Young's modulus showed water acts as anti-plasticizer at low aw, while shows plasticizing effect at high aw. A stability map can explain the brittle-ductile transition occurred while it was below T g .

中文翻译：

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通过 DSC 在膨化谷物食品挤出物中识别复杂的玻璃化转变现象：水和蔗糖对塑化的影响

摘要 研究了作为蔗糖含量和相对湿度 (RH) 函数的挤压谷物基产品的物理状态和机械性能，以评估蔗糖的存在如何影响玻璃化转变温度 (T g )、吸附等温线和质地参数。制备具有不同蔗糖含量（0-20%wt）的挤出物。吸附等温线表明，当产品在低 aw 范围内含有高蔗糖时，挤出物的水含量降低，而在高 aw 时观察到相反的效果。使用差示扫描量热法 (DSC) 确定 T gs 并在热流一阶导数曲线上检测到两个转变。蔗糖或水的添加降低了挤出物中的两个 T gs。杨氏模量表明，水在低 aw 下起抗增塑作用，而在高 aw 下显示增塑作用。