Development of Lemon Fruit Flavored Tasty Saline Functional Powder Drinks

Bellal Hossain

doi:doi:10.11648/j.jfns.20140204.22

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Development of Lemon Fruit Flavored Tasty Saline Functional Powder Drinks

Bellal Hossain

Published in Journal of Food and Nutrition Sciences (Volume 2, Issue 4)

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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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
DO  - 10.11648/j.jfns.20140204.22
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

Bellal Hossain

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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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

Copy | Download

@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}
}

Copy | Download

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
DO  - 10.11648/j.jfns.20140204.22
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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