Water activity of powdered cocoa beverage with a modified composition of raw materials
2011
Kowalska, J. | Majewska, E.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Biotechnologii, Mikrobiologii i Oceny Zywnosci | Lenart, A.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Inzynierii Zywnosci i Organizacji Produkcji
The objective of the study was to determine the effect of changes in the raw material composition, as well as in the agglomeration process on water activity of powdered cocoa beverage. The raw materials analyzed were powders (cocoa, sucrose, medium-saccharified maltodextrin, glucose and fructose, and milk); the mixtures from those powders, mixtures were prepared and, next, agglomerated. A basic composition of the mixture contained 20 percent of cocoa and 80 percent of sucrose. The change in the composition of raw material consisted in partially or fully replacing the sucrose with the maltodextrin, the mixture of glucose and fructose, or with the powdered milk. The powder ingredients analyzed were characterized by a different water activity. Cocoa showed the lowest value, and sucrose the highest. The mixtures of different composition were characterized by different initial water activity. The mixtures containing powdered milk were characterized by the lowest water activity, whereas the products containing 20 percent of cocoa and 80 percent of sucrose or glucose and of fructose showed the highest water activity
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