ABSTRACT
Introduction ........................................................................................................ 703
Materials and Methods ..................................................................................... 704
Results and Discussion ..................................................................................... 705
References ........................................................................................................... 708
Most carbohydrate systems are able to form glasses below the solid melting
equilibrium temperature, which is defined as an amorphous solid
(noncrystalline) state. An amorphous material undergoes a change from a
glassy mechanical solid to a rubbery viscous liquid at the glass-transition
temperature (T
) (Roos and Karel, 1991b). T
is operationally defined as a
kinetically controlled transition during which a discontinuity in the heat
capacity change (DC
) occurs over a temperature range of 10 to 208C and it
can be determined using differential scanning calorimeter (DSC) (Sereno,
While T
values decrease with increasing water content (Roos and Karel,
1991a; Khalloufi et al., 2000), oligosaccharides or polysaccharides in
monosaccharide blends increase T
and improve the storage stability.
Although T
