Abstract
In order to utilize fine powders in various dispersion food systems, foaming and emulsification properties of fine powders were investigated. Agricultural foods like dried shiitake, komatsuna, ginger, burdock, tomato, soy bean, sweet potato, and rice were grinded by Kanzaki into dry powder (DP) of size 27-197 μm and by Suginomashin into fine powder (FP) of size 18-34 μm. Particle dispersions of strength 4% (w/v) or 8% (w/v) in 50 mL distilled water were whipped and the corresponding foam volumes were recorded. Foaming property was found to depend on the apparent tap density of the (FP) particles (R=−0.966, p<0.001). Emulsification capacity was measured for particle powders dispersed in the concentration range of 2.0% (w/w) to 17.3% (w/w) in O/W emulsion. Higher-concentration agricultural food systems such as 17.3% (w/w) of brown rice, milled rice, and soy bean particles, and 9.4% (w/w) of dried mushroom shiitake showed good emulsifying capacity for 120 min. Fine agricultural powders can be used efficiently to form stable O/W emulsions. Fine powders prepared from various agricultural products can be applied in various food recipes.
