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Development of Lemon Fruit Flavored Tasty Saline Functional Powder Drinks

Received: 2 July 2014     Accepted: 21 July 2014     Published: 30 July 2014
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Abstract

Nowadays, agglomerated citrus fruit flavored Tasty Saline functional powder drink represents a very appealing functional beverage for adult customers. It is produced by mixing basic ingredients (refined sucrose, refined common salt, encapsulated lemon flavor, dextrose anhydrous and potassium chloride) which were followed by agglomeration. Agglomeration is necessary, because non-agglomerated refined sucrose exhibit very poor flow and reconstitution properties. This research showed the influence of process conditions and composition of the different powder mixtures on the physical properties of the agglomerated final product. Agglomeration was conducted using batch fluid bed agglomerator at a constant air temperature (60°C), with a constant addition of citric acid with acid regulators with varying duration of the process and varying amount of added water. Bulk density and particle size were conducted prior to and post agglomeration, while agglomerate hardness was estimated by conducting a compression test with a 30 mm probe on Texture Analyzer. Percentage of added water had a significant effect on bulk density and the duration of the agglomeration process. This effect was more significant with mixtures made with salt. As for mixtures with 0.45 % to 0.55% encapsulated flavor, a significant influence of water addition on agglomerate median diameter was found. Agglomeration time and the percentage of added water showed dependence towards the composition of the mixture. This research showed that, in order to agglomerate powder mixtures successfully, parameters such as mixture composition, particle size, percentage of added water and acidulates, drying temperature, process duration and ambient conditions should be well coordinated and controlled to get agglomerates with optimal quality.

Published in Journal of Food and Nutrition Sciences (Volume 2, Issue 4)
DOI 10.11648/j.jfns.20140204.22
Page(s) 173-178
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Tasty Saline, Agglomeration, Rehydration, Bulk Density, Sensory Evaluation

References
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[4] Coyle, E. F. Fluid and fuel intake during exercise. Journal of Sports Sciences. 2004; 22:39-55.
[5] Christophe Lalanne, R Companion to Montgomery’s Design and Analysis of Experiments, 2005.
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[7] Gillette M. Flavor effects of sodium chloride. Food Technology. 1985; 39(6):47–52.
[8] Hutton T. Sodium: Technological functions of salt in the manufacturing of food and drink products. British Food Journal. 2002;104(2):126–152.
[9] Harry T. Lawless & Hildegarde . Sensory evaluation of food Principles and practices : Heymann International Thomson Publishing Services Ltd, Cheriton House, North Way, Andover SP10 5BE, U.K. 819 pp,1998.
[10] Leshem M. Biobehavior of the human love of salt. Neuroscience and Biobehavioral. Reviews. 2009;33(1):1–17.
[11] Manabe M, Ishizaki S, Yoshioka T, Oginome N. Improving the palatability of salt-reduced food using dried bonito stock. Journal of Food Science. 2009;74(7):S315–S321.
[12] Murakami, H.; Yoneyama, T.; Nakajima, K.; Kobayashi, M. Correlation between loose density and compactibility of granules prepared by various granulation methods. Int. J. Pharm. 2001; 216:159–164.
[13] MacGregor G, de Wardener HE. Salt, diet and health: Neptune’s poisoned chalice: The origins of high blood pressure. Cambridge, UK: Cambridge University Press; 1998.
[14] Mukherjee, S.; Bhattacharya, S. Characterization of agglomeration process as a function of moisture content using a model food powder. J. Texture Stud. 2006; 37: 35–48.
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[16] Ram C. Shaking things up: Low-sodium dishes offer flavor without sacrifice. Plate. 2008:59–64.
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[18] Schifferstein HNJ, Verlegh PWJ. The role of congruency and pleasantness in odor-induced taste enhancement. Acta Psychologica. 1996;94(1):87–105.
[19] Shittu, T. A.; Lawal, M. O. Factors affecting instant properties of powdered cocoa beverages. Food Chem. 2007; 100:91–98
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Cite This Article
  • APA Style

    Bellal Hossain. (2014). Development of Lemon Fruit Flavored Tasty Saline Functional Powder Drinks. Journal of Food and Nutrition Sciences, 2(4), 173-178. https://doi.org/10.11648/j.jfns.20140204.22

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    ACS Style

    Bellal Hossain. Development of Lemon Fruit Flavored Tasty Saline Functional Powder Drinks. J. Food Nutr. Sci. 2014, 2(4), 173-178. doi: 10.11648/j.jfns.20140204.22

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    AMA Style

    Bellal Hossain. Development of Lemon Fruit Flavored Tasty Saline Functional Powder Drinks. J Food Nutr Sci. 2014;2(4):173-178. doi: 10.11648/j.jfns.20140204.22

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  • @article{10.11648/j.jfns.20140204.22,
      author = {Bellal Hossain},
      title = {Development of Lemon Fruit Flavored Tasty Saline Functional Powder Drinks},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {2},
      number = {4},
      pages = {173-178},
      doi = {10.11648/j.jfns.20140204.22},
      url = {https://doi.org/10.11648/j.jfns.20140204.22},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140204.22},
      abstract = {Nowadays, agglomerated citrus fruit flavored Tasty Saline functional powder drink represents a very appealing functional beverage for adult customers. It is produced by mixing basic ingredients (refined sucrose, refined common salt, encapsulated lemon flavor, dextrose anhydrous and potassium chloride) which were followed by agglomeration. Agglomeration is necessary, because non-agglomerated refined sucrose exhibit very poor flow and reconstitution properties. This research showed the influence of process conditions and composition of the different powder mixtures on the physical properties of the agglomerated final product. Agglomeration was conducted using batch fluid bed agglomerator at a constant air temperature (60°C), with a constant addition of citric acid with acid regulators with varying duration of the process and varying amount of added water. Bulk density and particle size were conducted prior to and post agglomeration, while agglomerate hardness was estimated by conducting a compression test with a 30 mm probe on Texture Analyzer. Percentage of added water had a significant effect on bulk density and the duration of the agglomeration process. This effect was more significant with mixtures made with salt. As for mixtures with 0.45 % to 0.55% encapsulated flavor, a significant influence of water addition on agglomerate median diameter was found. Agglomeration time and the percentage of added water showed dependence towards the composition of the mixture. This research showed that, in order to agglomerate powder mixtures successfully, parameters such as mixture composition, particle size, percentage of added water and acidulates, drying temperature, process duration and ambient conditions should be well coordinated and controlled to get agglomerates with optimal quality.},
     year = {2014}
    }
    

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  • TY  - JOUR
    T1  - Development of Lemon Fruit Flavored Tasty Saline Functional Powder Drinks
    AU  - Bellal Hossain
    Y1  - 2014/07/30
    PY  - 2014
    N1  - https://doi.org/10.11648/j.jfns.20140204.22
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    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 173
    EP  - 178
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20140204.22
    AB  - Nowadays, agglomerated citrus fruit flavored Tasty Saline functional powder drink represents a very appealing functional beverage for adult customers. It is produced by mixing basic ingredients (refined sucrose, refined common salt, encapsulated lemon flavor, dextrose anhydrous and potassium chloride) which were followed by agglomeration. Agglomeration is necessary, because non-agglomerated refined sucrose exhibit very poor flow and reconstitution properties. This research showed the influence of process conditions and composition of the different powder mixtures on the physical properties of the agglomerated final product. Agglomeration was conducted using batch fluid bed agglomerator at a constant air temperature (60°C), with a constant addition of citric acid with acid regulators with varying duration of the process and varying amount of added water. Bulk density and particle size were conducted prior to and post agglomeration, while agglomerate hardness was estimated by conducting a compression test with a 30 mm probe on Texture Analyzer. Percentage of added water had a significant effect on bulk density and the duration of the agglomeration process. This effect was more significant with mixtures made with salt. As for mixtures with 0.45 % to 0.55% encapsulated flavor, a significant influence of water addition on agglomerate median diameter was found. Agglomeration time and the percentage of added water showed dependence towards the composition of the mixture. This research showed that, in order to agglomerate powder mixtures successfully, parameters such as mixture composition, particle size, percentage of added water and acidulates, drying temperature, process duration and ambient conditions should be well coordinated and controlled to get agglomerates with optimal quality.
    VL  - 2
    IS  - 4
    ER  - 

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Author Information
  • Nutrition and Food Engineering department, Faculty of Allied Health Sciences, Daffodil International University, 102, Shukrabad, Mirpur Road, Dhanmondi, Dhaka-1207, Bangladesh

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