Crystallization Kinetics and Applications to Food and Biopolymers

Ahmed, Jasim; Basu, Santanu

doi:10.1002/9781118935682.ch7

Cited by 1 publication

(2 citation statements)

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“…Conversely, H/M samples exhibited higher Tg values, ranging from 62.57 to 76.36°C, indicating that they were in a glassy state due to their values exceeding ambient temperature. The glassy state is advantageous for powder drying as it leads to freeflowing properties (Ahmed et al, 2017). These Tg values surpass the value obtained for vacuum-dried honey powder (honey: maltodextrin, 56:44, w/w) of 25.99°C proposed by Osés et al (2020).…”

Section: Glass Transition Temperaturementioning

confidence: 77%

“…The Tg for H/D samples exhibited the highest value at -17.26°C, showing that they were likely in a rubbery state at room temperature as the value was significantly lower than at room temperature (Bhandari and Howes, 1999;Kaletunç, 2009). This state permits particle mobility, and can lead to structural changes like sticking, collapse, agglomeration, crystallisation, and more (Bhandari and Howes, 1999;Ahmed et al, 2017). Conversely, H/M samples exhibited higher Tg values, ranging from 62.57 to 76.36°C, indicating that they were in a glassy state due to their values exceeding ambient temperature.…”

Section: Glass Transition Temperaturementioning

confidence: 99%

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Characterisation of vacuum dried honey-sugar powder as affected by drying temperature and sugar carrier ratio for further application in chocolate

Rusli,

Mohamad,

Mahmood

et al. 2024

IFRJ

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The present work aimed to characterise oven-dried honey-sugar powders at vacuum temperatures (30 and 40°C) with dextrose, maltodextrin, and sucrose as the sugar carrier (incorporated at 50, 60, and 70%) for application in chocolate. Honey has high water content, and therefore, its direct use in chocolate will negatively affect the rheological properties of chocolate. Dextrose can produce a honey powder with the least heat degradation, hence maintaining the good health functionality of honey. Maltodextrin is the most common carrier used in honey-powder processing, while sucrose is the most common ingredient used in chocolate. The physical appearance and other physicochemical properties such as moisture content, hygroscopicity, glass transition temperature, hydroxymethylfurfural (HMF) content, and diastase activity were assessed for characterisation. Results showed that the honey-sugar powder that was dried at 40°C with 70% sugar carrier exhibited better properties in terms of physical appearance, moisture content, and hygroscopicity, with the HMF content and diastase activity not significantly affected by both factors. Therefore, honey-sugar powders dried at 40°C with 70% sugar carrier incorporation could have further application in chocolate. The impact of honey-sugar powder on chocolate rheological properties and their functionality in promoting health benefits is crucial for their potential application in the future.

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Section: Glass Transition Temperaturementioning

confidence: 77%