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.