Impact of glass transition on chemical properties, caking and flowability of soymilk powder during storage

Author(s)

Cruz-Tirado, Jam Pier ; Martins, Juliana Piccoli ; Fernandez Olmos, Bruna Delamain ; Condotta, Rodrigo ; Kurozawa, Louise Emy

• Document type: Journal article
• Source: Powder Technology; v. 386, p. 10-pg., 2021-03-22.

Abstract

The objective was to evaluate the effect of glass transition on chemical properties, caking, and flowability of soymilk powder during storage. Samples were stored for 18 weeks under different water activities (A(w): 0.328-0.902) and temperatures (T: 10-55 degrees C). Chemical changes (antioxidant capacity, phenolic compounds content, and color) and powder flow properties were evaluated using dynamic rheological measurements of the amorphous powder at glassy and rubbery states. The results showed that chemical changes occurred during storage as an effect of A(w) and temperature. However, the physical state (glassy x rubbery) had a more relevant role in the degradation of the components. The flow properties of the soymilk powder showed that cohesion, as well as the normalized basic flowenergy (NBFE), can be correlated to the rubbery state. The temperature showed higher NBFE values when sample was stored in rubbery state. The results can help understand the role of glass transition on soymilk powder stability. (C) 2021 Elsevier B.V. All rights reserved. (AU)

• FAPESP's process: 18/02500-4 - Food analyses using NIR spectral imaging
• Grantee: Luis Jam Pier Cruz Tirado
• Support Opportunities: Scholarships in Brazil - Master
• FAPESP's process: 17/16835-5 - Integrated processes for adding value to soymilk and okara
• Grantee: Louise Emy Kurozawa
• Support Opportunities: Regular Research Grants