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KMID : 1134820120410050700
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 5 p.700 ~ p.705
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Physicochemical Characteristics of Steamed Prunus mume Powder Granules in a Fluid-Bed Granulator
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Shin Myung-Gon
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Abstract
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Prunus mume was steamed for easier removal of the pulp. The steamed fruit pulp was vacuum dried and powdered. The steamed Prunus mume powder (SPP) was passed through a 250 μm sieve, fluidized in a fluid-bed granulator, and then granulated by top-spraying with water (SPPGW) or the extract obtained from steam (SPPGE). Then the physicochemical and sensory properties of SPP, SPPGW, and SPPGE were evaluated. The flowability of powder (angle of repose o) of SPP, SPPGW and SPPGE was 23.59o, 11.07o, and 13.94o, respectively. The water dispersibility of SPP, SPPGW, and SPPGE was 18.69, 10.04 and 6.00 sec, respectively. Also, the overall acceptance of SPP, SPPGW and SPPGE was 3.00, 3.44 and 6.56, respectively. In conclusion, SPPGE can be used as granular steamed whole fruit pulp with good powder flowability and dispersibility, and therefore consumer acceptance.
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KEYWORD
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Prunus mume, fluid-bed granulator, angle of repose, disperibility, granule
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