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Changes in the physical properties of honey powder during storage
- Samborska, Katarzyna, Langa, Elwira, Bakier, Sławomir
- International journal of food science & technology 2015 v.50 no.6 pp. 1359-1365
- bulk density, cohesion, color, gum arabic, honey, hygroscopicity, particle size, powders, sodium caseinate, spray drying, storage time, water activity, water content
- Honey powders produced by spray drying with the addition of Arabic gum and sodium caseinate were characterised in terms of the influence of storage time on the following physical properties: particle size, moisture content, water activity, bulk density, flowability and hygroscopicity. The storage affected those properties; after 12 weeks of storage, particle size decreased (except Arabic gum powder treated as a control sample), moisture content and water activity increased, hygroscopicity decreased. Changes in bulk density, particle size and moisture content caused the rise of Hausner ratio value; however, the powders were still characterised by a very good flow properties and low cohesiveness. The colour of reconstituted powders was also affected by storage; in most of samples, the darkening, reduction in redness and yellowness were observed. Colour parameters were the most stable in powders obtained with the addition of 2% w/w of sodium caseinate.