naa a22 4500 510726194 CHVBK 20180411082936.0 cr unu---uuuuu 180411e20130401xx s 000 0 eng 10.1007/s11947-011-0742-0 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0742-0 Physical Properties of Non-Agglomerated Cocoa Drink Powder Mixtures Containing Various Types of Sugar and Sweetener [Elektronische Daten] [Maja Benković, Ana Belščak-Cvitanović, Draženka Komes, Ingrid Bauman] Characterization of flow properties represents a crucial step in the production of powdered composite mixtures. Mixing of cocoa powders with different sugars is the first step in the production of this type of beverages, which leads to a change in the mixtures flow properties. The objective of this work was firstly to determine the physical properties of non-agglomerated powdered cocoa and sugar mixtures and, after that, to determine which physical properties of cocoa powders are influenced by sugar addition and in what way they are influenced by sugars. Mixtures were formulated by two cocoa powders containing different amounts of fat and 11 different kinds of sugar or sweetener. A significant change was found in the median diameter, poured bulk density, compression and decompression force of the mixtures compared to the sole components' physical properties. All the mixtures display a decreasing compaction coefficient with increase of flow speed, which indicates that these powder mixtures flow more freely at higher transport speeds. An increase of cake height ratio was detected in all the mixtures, indicating that all the mixtures were susceptible to caking and that they formed a strong cake. Insolubility of the mixtures was influenced significantly by the median diameter of the sugar particles added to the mixture. Addition of sugars and sweeteners to the cocoa powder reduced the red and yellow colour components, but the type of sugar or sweetener did not produce a considerable difference in the colour of the cocoa drink mixtures. Springer Science+Business Media, LLC, 2011 Cocoa nationallicence Flow properties nationallicence Mixture nationallicence Sweetener nationallicence Benković Maja Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Republic of Croatia aut Belščak-Cvitanović Ana Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Republic of Croatia aut Komes Draženka Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Republic of Croatia aut Bauman Ingrid Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Republic of Croatia aut Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 1044-1058 1935-5130 6:4<1044 2013 6 11947 https://doi.org/10.1007/s11947-011-0742-0 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0742-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Benković Maja Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Republic of Croatia aut NATIONALLICENCE 700 1- Belščak-Cvitanović Ana Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Republic of Croatia aut NATIONALLICENCE 700 1- Komes Draženka Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Republic of Croatia aut NATIONALLICENCE 700 1- Bauman Ingrid Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Republic of Croatia aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 1044-1058 1935-5130 6:4<1044 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer