A new method of producing date powder granules: Physicochemical characteristics of powder

Abstract

A mixing technique was developed to produce free flowing powder granules from date. This method involved preparation of the paste from raw date, mixing with maltodextrin powder followed by an oven drying. In order to determine an optimum proportion of date paste and maltodextrin (DE 6) to produce stable granules, mixing was carried out at various levels of maltodextrin (MD) ranging between 0.54 kg and 1.0 kg per kg of date paste (dry weight basis). The date paste dried with 1.0 kg of maltodextrin/1.0 kg of date paste produced non sticky and free flowing powder. Several physicochemical parameters such as water activity, bulk density, color, hygroscopicity and glass transition temperatures of date powders were measured. The caking of date powders during storage at room temperature was explained using the concept of glass transition temperature. © 2008 Elsevier Ltd. All rights reserved.