Open AccessPhysical characteristics of instanised cocholate powder sweetened with sucrose produced using continuous and batch type steam jet agglomerator: A preliminary study
Author(s) -
D. R. Diasti,
Eva Fadmah Dyaningrum,
R. A. Lutfiyah,
Joko Nugroho Wahyu Karyadi,
Arifin Dwi Saputro
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/355/1/012046
Subject(s) - solubility , sucrose , jet (fluid) , food science , chemistry , materials science , organic chemistry , physics , thermodynamics
Physical properties of instanised chocolate powder are not only determined by processing method, but also influenced by its ingredients. Thus, proportion of ingredients in cocoa drink should be also highly considered. This work investigated the impact of steam jet type and proportion of sucrose on the solubility and appearance of instanised chocolate powder. In this study, two types of steam jet agglomerator, namely continuous and batch type and three levels of sucrose proportion, namely, 15%, 30%, 45% were used as variables. The results showed that the type of Steam jet agglomerator, sucrose proportion and their interaction influenced the parameters investigated. In general, the solubility of instanised chocolate powder produced with continuous type is slightly higher than the solubility of instanised chocolate powder produced with batch type steam jet agglomerator. With regard to the appearance, it can be observed that the brightness of the cocoa drink produced with batch type is slightly lower than that of the cocoa drink produced with continuous type.