A new method of producing date powder granules: Physicochemical characteristics of powder

Sablani, Shyam S, Shrestha, Ashok K. and Bhandari, Bhesh R. (2008) A new method of producing date powder granules: Physicochemical characteristics of powder. Journal of Food Engineering, 87 3: 416-421. doi:10.1016/j.jfoodeng.2007.12.024


Author Sablani, Shyam S
Shrestha, Ashok K.
Bhandari, Bhesh R.
Title A new method of producing date powder granules: Physicochemical characteristics of powder
Journal name Journal of Food Engineering   Check publisher's open access policy
ISSN 0260-8774
Publication date 2008-01-08
Sub-type Article (original research)
DOI 10.1016/j.jfoodeng.2007.12.024
Volume 87
Issue 3
Start page 416
End page 421
Total pages 6
Editor R. Paul Singh
Place of publication Netherlands
Publisher Elseiver
Collection year 2009
Language eng
Subject C1
860199 Processed Food Products and Beverages (excl. Dairy Products) not elsewhere classified
090899 Food Sciences not elsewhere classified
090802 Food Engineering
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.
Keyword Bulk density
Color
Differential scanning calorimeter
Date paste
Thermal mechanical compression test
Hygroscopicity
Glass transition temperature
Water activity
Q-Index Code C1
Q-Index Status Confirmed Code

 
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Created: Fri, 17 Apr 2009, 10:33:21 EST by Emma Cushworth on behalf of School of Land, Crop and Food Sciences