Journal article
A new method of producing date powder granules: Physicochemical characteristics of powder
Journal of food engineering, Vol.87(3), pp.416-421
2008
Handle:
https://hdl.handle.net/2376/110101
Abstract
A mixing technique was developed to produce free flowing powder granules from date. This method involved preparation of the paste from raw date, mixing with maltodextrin powder followed by an oven drying. In order to determine an optimum proportion of date paste and maltodextrin (DE 6) to produce stable granules, mixing was carried out at various levels of maltodextrin (MD) ranging between 0.54
kg and 1.0
kg per kg of date paste (dry weight basis). The date paste dried with 1.0
kg of maltodextrin/1.0
kg of date paste produced non sticky and free flowing powder. Several physicochemical parameters such as water activity, bulk density, color, hygroscopicity and glass transition temperatures of date powders were measured. The caking of date powders during storage at room temperature was explained using the concept of glass transition temperature.
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Details
- Title
- A new method of producing date powder granules: Physicochemical characteristics of powder
- Creators
- Shyam S Sablani - Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA 99164-6120, United StatesAshok K Shrestha - Centre for Nutrition and Food Sciences, University of Queensland, Brisbane, Queensland, 4072, AustraliaBhesh R Bhandari - School of Land, Crop and Food Sciences, University of Queensland, Brisbane, Queensland, 4072, Australia
- Publication Details
- Journal of food engineering, Vol.87(3), pp.416-421
- Academic Unit
- Biological Systems Engineering, Department of
- Publisher
- Elsevier Ltd
- Identifiers
- 99900547267501842
- Language
- English
- Resource Type
- Journal article