Effect of Maltodextrin on Physical Properties of Granulated Xanthan Gum Prepared by Fluidized-Bed Granulator
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Yong-Hwan Kim
Abstract
Fluidized-bed granulation has received considerable attention within the food process industry because granulated products often have improved flowability and appearance, and sometimes have specifically enhanced physical properties. In this study, the rheological properties of granulated xanthan gum (XG), commonly used as a main ingredient in food thickeners for dysphagia diets, were investigated at different concentrations (0, 5, 10, and 15 % w/w) of maltodextrin (MD) as a binder at different concentrations. Flowability and cohesiveness of granulated XG powder was also evaluated in terms of as Carr index (CI) and Hausner ratio (HR) were also investigated. The consistency index, apparent viscosity, storage modulus (G’) and loss modulus (G”) of granulated XG were significantly higher than those of non-granulated XG and granulated XG without binder (0 % MD). The tan δ values of granulated samples were lower compared with that of a non-granulated sample, indicating that their elastic properties were more pronounced because of the granulation. These rheological results also showed that there were no noticeable changes in flow properties between 0 % and 5 % MD concentrations, whereas the G’ and G” values at 10 % MD were much higher than those at other concentrations. The granulation process by MD binder also enhanced considerably flow characteristics of XG powder.
Acknowledgements
This work (2016R1A2B4010803) was supported by Mid-career Researcher Program through NRF grant funded by the MEST. This work was also supported by the research program of Dongguk University, 2016.
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- Effect of Maltodextrin on Physical Properties of Granulated Xanthan Gum Prepared by Fluidized-Bed Granulator
Artikel in diesem Heft
- Research Articles
- Effect of Cooking Conditions on Quality Characteristics of Confit Cod: Prediction by MRI
- Conditioning reduces kernel damage when impact shelling almonds
- Quality Enhancement of Tapioca Starch Gel using Sucrose and Xanthan Gum
- Characteristics of Pores as Measured by Porosimetry and Microscopy Considering Spaghetti as a Model System
- Improvement of Gel Properties of Fish Gelatin Using Gellan
- Drying Characteristics and Quality of Kiwifruit Slices with/without Osmotic Dehydration under Short- and Medium-Wave Infrared Radiation Drying
- Optimization of the Spray Drying Operating Conditions for Producing the Powder Mixture of Gum Arabic and Maltodextrin
- Modification of Konjac Glucomannan by Reduced-Pressure Radio-Frequency Air Plasma
- The Controllable Preparation, Properties and Structural Characteristics of Xylitol/Menthol Co-crystals
- Short Communications
- Effect of Maltodextrin on Physical Properties of Granulated Xanthan Gum Prepared by Fluidized-Bed Granulator
