Influence of sucrose reduction and starch type on bulk and powder properties of ready-to-use powdered dessert
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ORIGINAL PAPER
Influence of sucrose reduction and starch type on bulk and powder properties of ready‑to‑use powdered dessert Duygu Aslan Türker1 · Meryem Göksel Saraç2 · Mahmut Doğan1,3 Received: 31 July 2020 / Revised: 22 October 2020 / Accepted: 24 October 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
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. Graphic abstract
Keywords Powder flow speed dependency · Caking · Cohesion · Rheology · Hierarchical cluster * Mahmut Doğan [email protected] Extended author information available on the last page of the article
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Introduction The use of powdered food products in nourishment became popular in recent period because of reasons, such as ease of product preparation and storage. Especially the mixtures used in preparing cake and dessert, the baby food products and the soups constitute the popular powdered product groups. The pudding, which is in powdered dessert group and has different varieties, is a product prepared using sugar, starch, hydrocolloid, flavorants and colorants and served after cooking with milk [1, 2]. Although the hydrocolloids used in the formulation of pudding vary in terms of their amount and variety, they constitute the texture preferred in pudding while starch constitutes the structure and provides the a good mouthfeel [2, 3]. Regarding this, it is important to determine the final product’s properties while preparing the pudding formulations. Since there are many powdered products having different characteristics used in powdered food mixtures, it is not possible to estimate the properties of the final product [4]. For this reason, it is important to determine the physical properties of powder products, their behaviors during production, storage and delivery processes and even rheological properties [5, 6]. The powder flow is much more complex and complicated than fluid flow because of the characteristics of components and the processes they are exposed to [7, 8]. The viscosity of powder structures is affected by the sample composition, s
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