Influence of sucrose reduction and starch type on bulk and powder properties of ready-to-use powdered dessert


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ASLAN TÜRKER D. , Sarac M. G. , DOĞAN M.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.247, no.2, pp.453-464, 2021 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 247 Issue: 2
  • Publication Date: 2021
  • Doi Number: 10.1007/s00217-020-03638-1
  • Title of Journal : EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Page Numbers: pp.453-464
  • Keywords: Powder flow speed dependency, Caking, Cohesion, Rheology, Hierarchical cluster, FLOW PROPERTIES, PARTICLE-SIZE, RHEOLOGICAL PROPERTIES, PRINCIPAL COMPONENT, TEXTURAL PROPERTIES, FOOD POWDERS, FLOWABILITY, WATER, CAKING, CLASSIFICATION

Abstract

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.