Changes in the physical properties of honey powder during storage |
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Authors: | Katarzyna Samborska Elwira Langa S?awomir Bakier |
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Affiliation: | 1. Faculty of Food Sciences, Warsaw University of Life Sciences (WULS‐SGGW), Warsaw, Poland;2. Faculty of Forestry in Hajnówka, Bia?ystok University of Technology, Hajnówka, Poland |
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Abstract: | 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. |
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Keywords: | Honey physicochemical properties spray drying storage |
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