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:: Volume 13, Issue 2 (Summer 2018) ::
Iranian J Nutr Sci Food Technol 2018, 13(2): 41-49 Back to browse issues page
Optimization of Instant Drink Powder Formulation Based on Almond Meal-Corn Textured Flour
E Milani * , N Hashemi , A Mortazavi , F Tabatabai , S Gazerani
, e.milani@jdm.ac.ir
Abstract:   (4651 Views)
Background and Objectives: In recent years technology development has changed life-style. So the worldwide demand for ready-to-eat food products has been raised dramatically. To decrease the problems of unhealthy diet and modifications of eating habits, it is necessary to produce functional instant foods. This study was carried out to optimize instant drink powder formulation based on almond-corn textured flour.
Materials & Methods: An almond meal-corn flour blend (20:80 ratio) was extruded through a co-rotating twin-screw extruder. Mixture design was used to evaluate the effects of formulation ingredients containing textured flour (65-70%), sugar (25-30%) and stevia (0-5%) on biophysical properties and reconstruction and instant properties powder. 
Results: The addition of textured flour has significant positive effects on reconstruction and instant behavior of powder (P<0.05). Based on results, optimum formulation for functional instant powder was found to be 69.9 % for almond-corn textured flour, 29.9% for sugar and 0.2% stevia.
Conclusion: The results showed that this instant powder had the highest wettability, very good to excellent flowability and cohesiveness index.   
Keywords: Instant powder, Almond meal, Ripoze angle, CI, HR
Full-Text [PDF 441 kb]   (1954 Downloads)    
Article type: Research | Subject: Food Science
Received: 2017/03/16 | Accepted: 2017/07/23 | Published: 2018/07/17
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Milani E, Hashemi N, Mortazavi A, Tabatabai F, Gazerani S. Optimization of Instant Drink Powder Formulation Based on Almond Meal-Corn Textured Flour. Iranian J Nutr Sci Food Technol 2018; 13 (2) :41-49
URL: http://nsft.sbmu.ac.ir/article-1-2420-en.html


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Volume 13, Issue 2 (Summer 2018) Back to browse issues page
Iranian Journal of  Nutrition Sciences and Food  Technology
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