Table 2. Density and flow properties of raw and agglomerated WPI-fortified SMP particles with different SMP/WPI ratios

Sample ρbulk (g/cm3) ρtapped (g/cm3) CI (%) HR tw (s)
Raw powder SMP 0.64±0.01a 0.78±0.01a 18.18±0.75a 1.22±0.01a >120
SMP9/WPI1 0.57±0.01b 0.70±0.01b 18.87±0.75a 1.23±0.01a >120
SMP8/WPI2 0.52±0.01c 0.66±0.01c 20.70±1.43ab 1.26±0.02ab >120
SMP7/WPI3 0.48±0.01d 0.63±0.01d 22.51±2.12b 1.29±0.04b >120
Agglomerated powder SMP 0.38±0.01e 0.47±0.00e 18.14±0.73a 1.22±0.01a 4.33±0.58a
SMP9/WPI1 0.45±0.00f 0.51±0.01f 11.82±1.39c 1.13±0.02c 4.67±0.58a
SMP8/WPI2 0.44±0.01f 0.50±0.00f 11.22±0.80c 1.13±0.01c 5.67±1.15a
SMP7/WPI3 0.45±0.01f 0.50±0.01f 8.99±1.36c 1.10±0.02c 14.33±2.08b
Values are the means of three measurements±SD.
Mean values in the same column with different letters are significantly different (p<0.05).
The SMP (skim milk powder) was mixed with WPI (whey protein isolate) at different ratios of 9:1 (SMP9/WPI1), 8:2 (SMP8/WPI2), and 7:3 (SMP7/WPI3).
CI, Carr index; HR, Hausner ratio.