Chan Ruo Xin, Bronze Award Recipient at the Global Food Science Student Virtual Competition 2021
PhD student CHAN Ruo Xin has received the bronze award at the Global Food Science Student Virtual Competition 2021. The 2021 Global Food Science Student Competition is a virtual event during annual conference of International Society for Nutraceutical and Functional Foods (ISNFF 2021), held on 17 to 20 October 2021 in Nanjing, China.
Abstract of presentation
Powdered beverages are widely consumed due to ease of storage and preparation. To optimize powders for a fast and complete reconstitution, it is important to know how ingredient composition and processing affect reconstitution properties. Powdered cocoa malted beverage (PCMB) is produced by mixing multiple ingredients into a wet paste which is then dried and milled into powder. This study investigated how this process changes the impact of ingredients with different physicochemical properties on reconstitution of powders.