Physical and functional properties of agglomerated coconut sugar powder and honey powder using polyvinylpyrrolidone as a binder

Physical and functional properties of agglomerated coconut sugar powder and honey powder using polyvinylpyrrolidone as a binder

Blog Article

It is difficult to develop instant coconut sugar and honey powders.Agglomeration could be used to increase the instant properties (physical and functional properties).The objective of this study was to determine the physical and functional properties orange zinger tomato of coconut sugar powder and honey powder agglomerated with rewetting method using polyvinylpyrrolidone (PVP).PVP concentrations used are 1% and 5% compared to nonagglomerated powder as a control.Agglomeration process using PVP decreased the hygroscopic rate, accelerated dissolving time and wettability, decreased bulk, and tapped densities, which led to improvements in flowability and cohesiveness of powder.

Color analysis showed an increase in color intensity for brightness (L*) and redness (a*), but a decrease in the yellowness (b*).The use of 5% PVP resulted in better physical and functional properties of powder than 1% PVP, here except for the hygroscopic rate, bulk and tapped densities.