I would like to know whether they hydration properties such as waterholding, water retention, water absorption, water solubility, rehydration, swelling. can be done for fruit powder analysis.
is this sensible to find all the above parameters for fruit powders
Knowledge of the physicochemical properties of fruit powders would be useful for various reasons, including handling, storage, and packaging design problems. The rationale for characterizing these powders will be the same as that for characterizing other food and bio-materials, i.e., to yield potentially useful data for various end users who may need them but do not have the time or facilities to measure them. My suggestion is that you carry out the characterization work if you have access to the appropriate methods and required facilities.
for most of the powder food product its re hydration property is important mainly for consumer acceptance. water solubility is also important in case of fruit powder hydration and water absorption is important for selection of packaging material and for selflife. so to determine all these factor are sensible in case of fruit powder.
Those are basics for food powders. However you can check particle size and its distribution, bulk density, particle volume fraction, color etc. You can consult one of our recent papers in J Food Engg on pumpkin powder characterization. Good luck.
These child the most Basic and Practical Analysis , which in turn can provide the best INFORMATION . Also S. SE can determine the density .
Those are the main components that indicates the quality and properties of the powder. Also you have to measure the particle size and its distribution. You can also measure color properties, image of the particle by SEM, bulk density so on. Try your best
All these parameters are relevant to establish the functionality of this powder, however, should be excellent if correlated with consumer acceptability
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