Abstract
ABSTRACTA model system comprising cornstarch has been agglomerated in the presence of binders like water and pregelatinized starch (PGS). Moisture and PGS contents have been varied between 12.3 and 20.1% and 0 and 6%, respectively. The physical characteristics of powder that have been determined include loose bulk density, wetting time and sinking time. A powder flow analyzer has been employed to determine flow characteristics like maximum force and energy for compression and decompression. An increase in moisture content and/or PGS increases average particle size and loose bulk density of agglomerates. The wet agglomerates show improved wetting and sinking times compared to dried agglomerates. Like wetting time, sinking time also decreases with an increase in moisture content meaning that these two indices behave in a similar manner. The functional properties like wetting and sinking times of powders at 18.5% moisture made with PGS are instant and only take less than 5 s.PRACTICAL APPLICATIONProcessed powdered foods frequently undergo the process of rehydration with a solvent system such as water or milk. Hence, the powder needs to be wetted quickly and thoroughly, sinking into the liquid rather than floating at the liquid surface and disperse/dissolve preferably without any lump formation. The importance of wetting time lies in the development and quality control of several food powders like milk powder, instant tea, coffee and mixes that are claimed to have instant properties. The generated data and findings, although developed on a model system, can be extrapolated to other food systems for developing new products for convenience to consumers.
Published Version
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