Influence of sucrose reduction and starch type on bulk and powder properties of ready-to-use powdered dessert
The powdered food mixtures are widely consumed due to their ease of preparation and storage. Although the addition of sucrose improves the reconstitution process of ready-to-use powdered desserts, high amounts of sucrose are undesirable regarding the nutritional value. Therefore, present study aimed...
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| Veröffentlicht in: | European food research & technology 2021-02, Vol.247 (2), p.453-464 |
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| creator | Aslan Türker, Duygu Göksel Saraç, Meryem Doğan, Mahmut |
| description | The powdered food mixtures are widely consumed due to their ease of preparation and storage. Although the addition of sucrose improves the reconstitution process of ready-to-use powdered desserts, high amounts of sucrose are undesirable regarding the nutritional value. Therefore, present study aimed to determine the impact of the sucrose particle size and differences in starches on the powder flow properties of powdered puddings. The caking, powder speed dependency and cohesion tests along with the other bulk properties were grouped with the hierarchical cluster. A reverse relationship was found between the cohesion coefficient and cohesion index values. The cake was not formed in samples which comprised granulated sucrose and corn starch. However, the icing sugar containing puddings had considerably lower cake and mean cake strength values. Based on the results, the icing sugar can be regarded as a good ingredient for ready-to-use dessert considering the storage, handling and transportation conditions.
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| doi_str_mv | 10.1007/s00217-020-03638-1 |
| format | Article |
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Although the addition of sucrose improves the reconstitution process of ready-to-use powdered desserts, high amounts of sucrose are undesirable regarding the nutritional value. Therefore, present study aimed to determine the impact of the sucrose particle size and differences in starches on the powder flow properties of powdered puddings. The caking, powder speed dependency and cohesion tests along with the other bulk properties were grouped with the hierarchical cluster. A reverse relationship was found between the cohesion coefficient and cohesion index values. The cake was not formed in samples which comprised granulated sucrose and corn starch. However, the icing sugar containing puddings had considerably lower cake and mean cake strength values. Based on the results, the icing sugar can be regarded as a good ingredient for ready-to-use dessert considering the storage, handling and transportation conditions.
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| source | SpringerNature Journals |
| subjects | Agriculture Analytical Chemistry Biotechnology Caking Chemistry Chemistry and Materials Science Cohesion Desserts Food Science Forestry Granulation Icing sugar Nutritive value Original Paper Powder Properties (attributes) Starch Starches Sucrose Sugar |
| title | Influence of sucrose reduction and starch type on bulk and powder properties of ready-to-use powdered dessert |
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