engleski

Physical property assesment of coffee based cappuccino powder during storage

Coffee and coffee based beverages are one of the most widely used food preparations nowadays. Instant cappuccino powder is commonly used in households all over the world because of its easy and quick preparation which is especially important in today’s fast way of life. As for its composition, cappuccino powder is made from varying percentages of instant coffee, sugar, milk powder and different emulsifiers and anti-caking agents and represents a complex mixture of different food powders with different physical and chemical properties. For example, sugars are known for its dependence on storage temperature and humidity and milk powders for their dependence on surface fat composition (Kim et al., 2009 ; Onwulata, 2005). During the mixing process it is very important to choose powders with similar granulation so segregation does not occur during storage. During storage, quality of the powder mixture decreases with increasing levels of moisture or increasing storage temperatures, together with possible segregation of the particles. The objective of this work was to investigate the change in physical properties of cappuccino powder during 4 months of storage. Cappuccino powder was stored at ambient temperature of 20 °C and a relative humidity of 50 – 55%. During 4 months of storage changes in particle size, color, moisture, bulk density, cohesion and caking properties were monitored. Particle size was determined by laser diffraction method and a significant correlation was found between all parameters of particle size distribution. Color changes based on CIELab L, a, b scale were slight, but statistical analysis showed no significance of these changes. Bulk density increased with each month of storage, with a significant influence of moisture content on bulk density values. Cohesion properties did not show a significant change during 4 months of storage. However, a significant dependence was found between cake strength and cohesion index determined by TA.HD.Plus Powder Flow Analyser coupled with TA.HD.Plus Texture Analyser – an increase in cohesion index was followed by an increase in cake strength. Results obtained from this study show changes which occur during storage of cappuccino powder which influence the quality of the powder mixture and to which cappuccino manufacturers should pay close attention to, in order to retain the quality of their products at the highest possible level.

cappuccino; physical properties; storage; powder

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