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The physicochemical, thermal, and dynamic flow properties of ice cream powder were evaluated at different moisture contents. Particle size distribution increased and span decreased considerably as moisture increased. The adsorption isotherms were sigmoid‐shaped and could be classified as Type II. Similarly, powder densities increased, while the angle of repose decreased. With increasing moisture content from 3% to 9%, the reduction in glass transition (Tg) from 50.29°C to 32.28°C and sticky point temperature (SPT) from 37.8°C to 14.3°C suggested that caking could occur easily. The basic flow energy and shear tests proved that ice cream powder would flow easily at 3% moisture content than at 9%. Compressibility and wall friction tests also corroborated the fact that ice cream powder was very cohesive at 9% moisture, manifesting difficulties in flow. It became evident that control of interactions of constituents with ambient relative humidity requires the management of storage conditions. Based on SPT, moisture sorption behavior, and dynamic flow properties, the recommended storage conditions for ice cream powder would be 25°C and less than 40% RH (should not exceed 60% RH during storage). Practical applications Powders are inherently complex as many factors influence their behavior during handling and storage. Moisture is the most important of them as it shapes the particle to particle interactions through the formation of strong capillary bridges and overall cohesiveness of the powder. Powders are thus dynamic systems, whose behavior drastically changes with minor modifications in moisture. In this study, the influence of moisture on physicochemical, thermal, and flow properties of ice cream powder was evaluated. The pragmatic approach for characterizing ice cream powder and its flow properties could be useful in understanding its behavior during handling, packaging, and storage. Also, the determination of moisture sorption behavior, glass transition, and sticky point temperatures would provide information on optimal storage conditions, shelf‐life appraisal, and design of appropriate packaging.

An emulsion containing FO, PS and PDX could successfully serve as a potential delivery system for enhancing the nutritional and therapeutic potential of milk. © 2017 Society of Chemical Industry.

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This work is aimed at the use of D-optimal mixture design to incorporate tikhur (Curcuma angustifolia Roxb.) starch instead of semolina in the preparation of chhana podo (baked milk cake). Quality parameters such as lightness, hardness, moisture content, oven spring, and specific volume were determined, and they were used for optimization of baking conditions. The product prepared from the optimized formulation of 19.2 parts of chhana (milk solids obtained by heat-acid coagulation of milk at 90 C), 1.8 parts of tikhur starch, and 6 parts of sugar had 39.72% moisture content, 1.09 cm 3 /g specific volume, 22.43 mm oven spring, 66.37 lightness value, and 29.69 N hardness with desirability factor of 0.896. Further, chhana podo prepared by adding semolina two-parts (control), one-, two-and three-parts of tikhur starch were compared for its sensory attributes using fuzzy logic approach. It was used to score the samples for ranking, and also to decipher the preference of the judges for the above quality parameters. Specimens 1, 2, and 3 were rated "Good" by the panelists while Specimen 4 was ranked "Satisfactory." In general, texture was rated as the strongest quality indicator (Highly Important) for chhana podo with similarity value of 0.956. Moistness, color, and flavor had identical similarity values, and were classed as "Important." Practical applicationsChhana podo is a milk cake that is prepared by blending of heat-acid coagulated milk solids, sugar and semolina into dough, and baking it. Fuzzy analysis, which involves linguistic expression of sensory quality, was used in combination with mixture design to optimize the ingredient composition. Semolina was replaced with tikhur (Curcuma angustifolia Roxb.) starch by using D-optimal mixture design without any influence on end product quality. Combining fuzzy analysis with mixture design proved to be a good tool for new product development.

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Cellulose was extracted from coconut shell powder (CSP) as a source of natural fiber, and used as reinforcing material in casein composite films. Extraction was done by delignification and mercerization of CSP, with yield of 27.5% cellulose. The isolated cellulose was characterized by scanning electron microscopy (SEM), atomic force microscopy (AFM), X-ray diffractometry (XRD) and Fourier transform infrared spectroscopy (FTIR). The SEM micrographs revealed that the mean width of microfibrils was 5–20 µm, while AFM showed mean surface roughness of 1.37 nm. FTIR spectra revealed the absence of lignin and hemicellulose in the cellulose, indicating their successful removal from CSP during extraction of cellulose. XRD indicated crystallinity content of 65.4% in cellulose. The flow properties of extracted cellulose were compared with that of commercial grade cellulose. The bulk, tapped and true densities of extracted cellulose were 368.8, 493.8 and 1313 kg/m3, respectively, whereas Hausner ratio and Carr’s index were 1.34 and 25.3%, respectively. The reinforcing capacity of 3% cellulose was evaluated in casein films prepared by casting. Casein composite films with added cellulose increased their tensile strength and elastic modulus from 4.98 to 7.20 MPa and 9.91 to 83.42 MPa, respectively. However, the tensile strain decreased from 52.08 to 8.66% after incorporation of cellulose, indicating good toughness and resistance to deformation.