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

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dc.authoridhttps://orcid.org/ 0000-0002-8190-2406tr
dc.contributor.authorGöksel Saraç, Meryem
dc.contributor.authorAslan Türker, Duygu
dc.contributor.authorDoğan, Mahmut
dc.date.accessioned2022-05-17T05:13:26Z
dc.date.available2022-05-17T05:13:26Z
dc.date.issued2021tr
dc.departmentYıldızeli Meslek Yüksekokulutr
dc.description.abstractThe 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.tr
dc.identifier.citationDuygu Aslan Türker1 · Meryem Göksel Saraç2 · Mahmut Doğan1,3 Received: 31 July 2020 / Revised: 22 October 2020 / Accepted: 24 October 2020 / Published online: 19 November 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020tr
dc.identifier.doi10.1007/s00217-020-03638-1en_US
dc.identifier.endpage464tr
dc.identifier.issue2tr
dc.identifier.scopus2-s2.0-85096325784en_US
dc.identifier.scopusqualityN/A
dc.identifier.startpage453tr
dc.identifier.urihttps://link.springer.com/article/10.1007/s00217-020-03638-1
dc.identifier.urihttps://hdl.handle.net/20.500.12418/13144
dc.identifier.volume247tr
dc.identifier.wosWOS:000591290900001en_US
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofEuropean Food Research And Technologyen_US
dc.relation.publicationcategoryUluslararası Hakemli Dergide Makale - Kurum Öğretim Elemanıtr
dc.rightsinfo:eu-repo/semantics/restrictedAccesstr
dc.subjectPowder fow speed dependency · Caking · Cohesion · Rheology · Hierarchical clustertr
dc.titleInfluence of sucrose reduction and starch type on bulk and powder properties of ready-to-use powdered desserten_US
dc.typeArticleen_US

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