Naslov
Comparison of physical properties of sugar and milled Stevia rebaudiana leaves particle size fractions

Autori
Benković, Maja ; Bauman, Ingrid ; Dozan, Tea

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
25th International Scientific-Experts Congress on Agriculture and Food Industry Book of Abstracts / Olgun, A. - Izmir : Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu, 2014, 183-183

Skup
25th International Scientific-Experts Congress on Agriculture and Food Industry

Mjesto i datum
İzmir, Turska, 25.09.2014. - 27.09.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
sugar; Stevia rebaudiana Bertoni; particle size; milling

Sažetak
Sugar is one of the most widely used food ingredients nowadays. Form of the sugar used, crystal or powder, strongly influences product rheology, which is of great importance for sugar and food handling industry. Recently, consumer’s demands for food containing less sugar and better functional properties are rising. Stevia rebaudiana Bertoni is mentioned as a sugar substitute which also possesses antioxidant properties. Since the milling process of sugar and dried Stevia leaves represents the first stage of their usage in the food industry (sugar) or in the subsequent extraction process (stevia), this research was designed to produce different particle size fractions of sugar and stevia and to compare their basic physical properties. Different particle size fractions of sugar and stevia were obtained by milling and sieving. Flow properties, bulk density and reconstitution properties of sugar and stevia fractions were determined. Stevia particle size fractions exhibited slightly higher cohesion index and reconstitution times in comparison with sugar particles of the same size. Sugar particle fractions exhibited higher bulk densities and greater differences between compression and decompression forces of different particle size fractions, as well as a significant difference between number of positive and negative peaks on the force/distance curve which could be explained by crystal breakage. Stevia did not show a great divergence in flow properties in comparison to sugar particles, as long as the particle size of ground leaves is carefully selected for the type of process it is being subjected to.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA