Volume 21, Issue 150 (2024)                   FSCT 2024, 21(150): 16-25 | Back to browse issues page

‎ 10.22034/FSCT.21.150.16

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Iztayev A, Akkozha I, Yakiyayeva M, Iztayev B, Mamyrayev M, Uykassova Z. THE ROLE OF PARTICLE SIZE IN IMPROVING THE QUALITY OF WHEAT, PUMPKIN, MELON, AND CARROT POWDERS. FSCT 2024; 21 (150) :16-25
URL: http://fsct.modares.ac.ir/article-7-68366-en.html
THE ROLE OF PARTICLE SIZE IN IMPROVING THE QUALITY OF WHEAT, PUMPKIN, MELON, AND CARROT POWDERS
Auyelbek Iztayev1 , Ilyas Akkozha2 , Madina Yakiyayeva 3, Bauyrzhan Iztayev1 , Maksat Mamyrayev1 , Zaira Uykassova1
1- Almaty Technological University
2- Taraz Regional University named after M.H. Dulati
3- Almaty technological university , yamadina88@mail.ru
Abstract:   (423 Views)
Particle size plays an important role in the physicochemical properties of food powders. In this study, the effect of particle size on the quality and characteristics of wheat, pumpkin, melon, and carrot powders was investigated. By changing the particle size, we aimed to improve the solubility rate, increase the surface area and accelerate chemical reactions, which ultimately resulted in high-quality fruit and vegetable powders that can be stored for long periods of time and used to make fresh fruit juices. The results obtained are important for the food industry in Kazakhstan and around the world, where these powders are widely consumed. In particular, the results of this study can be used to develop new processing methods for these powders, which can be used to improve their nutritional value, taste and shelf life. In addition, this study highlights the importance of considering particle size as a critical factor in the production of food powders. Specifically, smaller flour particles were found to create finer texture and denser products, resulting in higher quality breads with superior sensory and textural properties. In addition, the smaller particle size increases the flour's tendency to absorb water and makes carbohydrates more susceptible to enzymatic hydrolysis. The protein content of the flour is also crucial, with a range of 10-11.5% considered ideal.
Keywords: particle size, functionality, enzymatic hydrolysis, gluten formation, dry powdered ingredients
Full-Text [PDF 1219 kb]   (124 Downloads)    
Article Type: Original Research | Subject: Food Rheology
Received: 2023/04/6 | Accepted: 2024/04/23 | Published: 2024/06/21
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