Improving the functional and instantaneous properties of pre-gelatinized riceberry powder through pulsed fluidized-bed agglomeration
Main Article Content
Keywords
air pulsation; instant rice powder; glycemic index; reconstitution; oil holding capacity; water holding capacity
Abstract
This study investigated the enhancement of the functional properties of pre-gelatinized riceberry powder (PRP) through pulsed fluidized-bed agglomeration using inulin as a binder. Response surface methodology was employed to optimize binder concentration (10–20%) and feed rate (3.5–5.5 mL·min⁻¹) based on key parameters, including final moisture content (6.89–9.46% wb), process yield (71.4–87.2%), and mean particle size (D50, 367–464 μm). The optimal conditions of 20% binder concentration and a 5.5 mL·min⁻¹ feed rate resulted in an acceptable moisture content (≤10% wb), a high process yield of 87.2%, and a D50 of 464 μm. Agglomeration significantly improved water holding capacity (7.83 g·g⁻¹), oil holding capacity (7.35 g·g⁻¹), and bulk properties such as bulk density, tapped density, particle density, and porosity. These enhancements were attributed to the porous granule structure formed during agglomeration and the amphiphilic nature of inulin, which facilitates hydrophilic and hydrophobic interactions. The combination of inulin and agglomeration also showed potential to moderate the glycemic response while expanding the applicability of PRP in plant-based foods for health-conscious consumers. Despite the powder's high cohesiveness (Carr index 32.5%, Hausner ratio 1.34), it exhibited improved wettability, dispersibility, and reconstitution properties. These findings highlight pulsed fluidized-bed agglomeration with inulin as a promising approach for developing high-performance, plant-based powders for food and beverage applications.
References
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Atalar, I., & Yazıcı, F. (2018). Influence of top spray fluidized bed agglomeration conditions on the reconstitution property and structure modification of skim yoghurt powder. Journal of Food Processing and Preservation, 42(e13414). https://doi.org/10.1111/jfpp.13414
Atalar, I., & Yazıcı, F. (2019). Effect of different binders on reconstitution behaviors and physical, structural, and morphological properties of fluidized bed agglomerated yoghurt powder. Drying Technology, 37, 1656–1664. https://doi.org/10.1080/07373937.2018.1529038
Custodio, G. R., de Souza, L. F. G., Nitz, M., & Andreola, K. (2020). A protein powder agglomeration process using açaí pulp as the binder: An analysis of the process parameters. Advances in Powder Technology, 31, 3551–3561. https://doi.org/10.1016/j.apt.2020.07.001
Dacanal, G. C., Feltre, G., Thomazi, M. G., & Menegalli, F. C. (2016). Effects of pulsating air flow in fluid bed agglomeration of starch particles. Journal of Food Engineering, 181, 67–83. http://dx.doi.org/10.1016/j.jfoodeng.2016.03.004
Dacanal, G. C., & Menegalli, F. C. (2010). Selection of operational parameters for the production of instant soy protein isolate by pulsed fluid bed agglomeration. Powder Technology, 203, 565–573. https://doi.org/10.1016/j.powtec.2010.06.023
Duangkhamchan, W., Ronsse, F., Siriamornpun, S., & Pieters, J. G. (2015). Numerical study of air humidity and temperature distribution in a top-spray fluidized bed coating process. Journal of Food Engineering, 146, 81–91. http://dx.doi.org/10.1016/j.jfoodeng.2014.09.005
Ferreira, S. M., Capriles, V. D., & Conti-Silva, A. C. (2021). Inulin as an ingredient for improvement of glycemic response and sensory acceptance of breakfast cereals. Food Hydrocolloids, 114, 106582. https://doi.org/10.1016/j.foodhyd.2020.106582
Goñi, I., García-Alonso, A., & Saura-Calixto, F. (1997). A starch hydrolysis procedure to estimate glycemic index. Nutrition Research, 17, 427–437. https://doi.org/10.1016/S0271-5317(97)00010-9
Ji, J., Cronin, K., Fitzpatrick, J., Fenelon, M., & Miao, S. (2015). Effects of fluid bed agglomeration on the structure modification and reconstitution behavior of milk protein isolate powders. Journal of Food Engineering, 167, 175–182. https://doi.org/10.1016/j.jfoodeng.2015.01.012
Ji, J., Fitzpatrick, J., Cronin, K., Maguire, P., Zhang, H., & Miao, S. (2016). Rehydration behaviors of high protein dairy powders: The influence of agglomeration on wettability, dispersibility, and solubility. Food Hydrocolloids, 58, 194–203. https://doi.org/10.1016/j.foodhyd.2016.02.030
Jinapong, N., Suphantharika, M., & Jamnong, P. (2008). Production of instant soymilk powders by ultrafiltration, spray drying, and fluidized bed agglomeration. Journal of Food Engineering, 84, 194–205. https://doi.org/10.1016/j.jfoodeng.2007.04.032
Kim, S., Kwon, Y. S., & Hong, K. H. (2023). What is the relationship between the chewing ability and nutritional status of the elderly in Korea? Nutrients, 15, 2042. https://doi.org/10.3390/nu15092042
Kongthililerd, P., Suantawee, T., Cheng, H., Thilavech, T., Marnpae, M., & Adisakwattana, S. (2020). Anthocyanin-enriched riceberry rice extract inhibits cell proliferation and adipogenesis in 3T3-L1 preadipocytes by downregulating adipogenic transcription factors and their targeting genes. Nutrients, 12, 2480. https://doi.org/10.3390/nu12082480
Lai, H.-M. (2001). Effects of hydrothermal treatment on the physicochemical properties of pregelatinized rice flour. Food Chemistry, 72, 455–463. https://doi.org/10.1016/S0308-8146(00)00261-2
Lee, H., & Yoo, B. (2020). Agglomerated xanthan gum powder used as a food thickener: Effect of sugar binders on physical, microstructural, and rheological properties. Powder Technology, 362, 301–306. https://doi.org/10.1016/j.powtec.2019.11.124
Lee, H., & Yoo, B. (2023). Particle agglomeration and properties of pregelatinized potato starch powder. Gels, 9, 93. https://doi.org/10.3390/gels9020093
Lim, W., Jeong, Y., Lee, W., & Yoo, B. (2024). Improved physical and structural properties of high-protein powders by fluidized-bed agglomeration. Food Biotechnology, 33, 1407–1412. https://doi.org/10.1007/s10068-023-01447-2
Lipps, D. M., & Sakr, A. M. (1994). Characterization of wet granulation process parameters using response surface methodology. 1. Top-spray fluidized bed. Journal of Pharmaceutical Sciences, 83, 937–947. https://doi.org/10.1002/jps.2600830705
Nascimento, R. F., Rosa, J. G., Ávila, M. F., & Taranto, O. P. (2021). Pea protein isolate fluid dynamics and characterization obtained by agglomeration in pulsed fluidized bed. Particulate Science and Technology, 39, 809–819. https://doi.org/10.1080/02726351.2020.1830209
Nascimento, R. V., Rosa, J. G., Andreola, K., & Taranto, O. P. (2020). Wettability improvement of pea protein isolate agglomerated in pulsed fluid bed. Particulate Science and Technology, 38, 511–521. https://doi.org/10.1080/02726351.2019.1574940
Quek, S. Y., Chok, N. K., & Swedlund, P. (2007). The physicochemical properties of spray-dried watermelon powders. Chemical Engineering and Processing, 46, 386–392. https://doi.org/10.1016/j.cep.2006.06.020
Rosa, J., Nascimento, R. F., Andreola, K., & Taranto, O. (2020). Acacia gum fluidized bed agglomeration: Use of inulin as a binder and process parameters analysis. Journal of Food Processing Engineering, 43, e13409. https://doi.org/10.1111/jfpe.13409
Silva, C. A. M., & Taranto, O. P. (2015). Real-time monitoring of gas-solid fluidized-bed granulation and coating process: Evolution of particle size, fluidization regime transitions, and psychometric parameters. Drying Technology, 33, 1929–1948. https://doi.org/10.1080/07373937.2015.1076000
Tian, X.-Y., Liu, J.-F., Qiao, C.-C., Cheng, Z., Wu, N.-N., & Tan, B. (2024). Functional properties and structure of soluble dietary fiber obtained from rice bran with steam explosion treatment. Journal of Cereal Science, 118, 103938. https://doi.org/10.1016/j.jcs.2024.103938
Tô, H. T., Karrila, S. L., Nga, L. H., & Karrila, T. T. (2020). Effect of blending and pregelatinizing order on properties of pregelatinized starch from rice and cassava. Food Research, 4, 102–112. https://doi.org/10.26656/fr.2017.4(1).245
Tsokolar-Tsilopoulos, K. C., Katsavou, I. D., & Krokida, M. K. (2015). The effect of inulin addition on structural and textural properties of extruded products under several extrusion conditions. Journal of Food Science and Technology, 52, 6170–6181. https://doi.org/10.1007/s13197-015-1718-2
Wang, R., Wan, L., Liu, C., Xia, X., & Ding, Y. (2019). Pasting, thermal and rheological properties of rice starch partially replaced by inulin with different degrees of polymerization. Food Hydrocolloids, 92, 228–232. https://doi.org/10.1016/j.foodhyd.2019.02.008
Witczak, T., Witczak, M., & Ziobro, R. (2014). Effect of inulin and pectin on rheological and thermal properties of potato starch paste and gel. Journal of Food Engineering, 124, 72–79. https://doi.org/10.1016/j.jfoodeng.2013.10.005
Ye, J., Yang, R., Liu, C., Luo, S., Chen, J., Hu, X., & Wu, J. (2018). Improvement in freeze-thaw stability of rice starch gel by inulin and its mechanism. Food Chemistry, 268, 324–333. https://doi.org/10.1016/j.foodchem.2018.06.086
Yuksel, H., & Dirim, S. N. (2020). Application of the agglomeration process on spinach juice powders obtained using spray drying method. Drying Technology, 39, 19–34. https://doi.org/10.1080/07373937.2020.1832515
Yusuf, M. T. O., Masahid, A. D., Ratnawati, L., Indrianti, N., Ekafitri, R., Sholichah, E., Afifah, N., Sarifudin, A., Hikal, D. M., Sami, R., Khojah, E., Aljahani, A. H., Al-Moalem, M. H., & Fikry, M. (2022). Impact of heating temperature on the crystallization, structure, pasting, and hydration properties of pre-gelatinized adlay flour and its implementation in instant porridge product. Crystals, 12(5), 689. https://doi.org/10.3390/cryst12050689
Yusufoğlu, B., Yaman, M., & Karakus, E. (2022). Glycemic evaluation of some breads from different countries via in vitro gastrointestinal enzymatic hydrolysis system. Food Science and Technology, 42, 334920. https://doi.org/10.1590/fst.34920
Zhang, B., Bai, B., Pan, Y., Li, X. M., Cheng, J. S., & Chen, H. Q. (2018). Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation, and in vitro digestibility of corn starch. Food Chemistry, 264, 58–63. https://doi.org/10.1016/j.foodchem.2018.05.011
Zhang, L., Wang, X., Li, S., Sun, J., & Liu, X. (2019). Effect of inulin on the pasting, textural, and rheological properties of sweet potato starch. CyTA – Journal of Food, 17, 733–743. https://doi.org/10.1080/19476337.2019.1645738
Zhang, L., Wang, X., Li, S., Sun, J., & Liu, X. (2019). Effect of inulin on the pasting, textural, and rheological properties of sweet potato starch. CyTA – Journal of Food, 17, 733–743. https://doi.org/10.1080/19476337.2019.1645738
Zhou, L. L., Luo, J. Q., Xie, Q. T., Huang, L. H., Shen, D., & Li, G. Y. (2023). Dietary fiber from navel orange peel prepared by enzymatic and ultrasound-assisted deep eutectic solvents: Physicochemical and prebiotic properties. Foods, 12(10), 2007. https://doi.org/10.3390/foods12102007
Zupo, R., Castellana, F., De Nucci, S., Dibello, V., Lozupone, M., Giannelli, G., De Pergola, G., Panza, F., Sardone, R., & Boeing, H. (2021). Beverage consumption and oral health in the aging population: A systematic review. Frontiers in Nutrition, 8, 762383. https://doi.org/10.3389/fnut.2021.762383
Atalar, I., Kurt, A., Sarıcaoglu, F. T., Güld, O., & Gençcelep, H. (2021). Agglomerated mushroom (Agaricus bisporus) powder: Optimization of top spray fluidized bed agglomeration conditions. Journal of Food Process Engineering, 44(e13687). https://doi.org/10.1111/jfpe.13687
Atalar, I., & Yazıcı, F. (2018). Influence of top spray fluidized bed agglomeration conditions on the reconstitution property and structure modification of skim yoghurt powder. Journal of Food Processing and Preservation, 42(e13414). https://doi.org/10.1111/jfpp.13414
Atalar, I., & Yazıcı, F. (2019). Effect of different binders on reconstitution behaviors and physical, structural, and morphological properties of fluidized bed agglomerated yoghurt powder. Drying Technology, 37, 1656–1664. https://doi.org/10.1080/07373937.2018.1529038
Custodio, G. R., de Souza, L. F. G., Nitz, M., & Andreola, K. (2020). A protein powder agglomeration process using açaí pulp as the binder: An analysis of the process parameters. Advances in Powder Technology, 31, 3551–3561. https://doi.org/10.1016/j.apt.2020.07.001
Dacanal, G. C., Feltre, G., Thomazi, M. G., & Menegalli, F. C. (2016). Effects of pulsating air flow in fluid bed agglomeration of starch particles. Journal of Food Engineering, 181, 67–83. http://dx.doi.org/10.1016/j.jfoodeng.2016.03.004
Dacanal, G. C., & Menegalli, F. C. (2010). Selection of operational parameters for the production of instant soy protein isolate by pulsed fluid bed agglomeration. Powder Technology, 203, 565–573. https://doi.org/10.1016/j.powtec.2010.06.023
Duangkhamchan, W., Ronsse, F., Siriamornpun, S., & Pieters, J. G. (2015). Numerical study of air humidity and temperature distribution in a top-spray fluidized bed coating process. Journal of Food Engineering, 146, 81–91. http://dx.doi.org/10.1016/j.jfoodeng.2014.09.005
Ferreira, S. M., Capriles, V. D., & Conti-Silva, A. C. (2021). Inulin as an ingredient for improvement of glycemic response and sensory acceptance of breakfast cereals. Food Hydrocolloids, 114, 106582. https://doi.org/10.1016/j.foodhyd.2020.106582
Goñi, I., García-Alonso, A., & Saura-Calixto, F. (1997). A starch hydrolysis procedure to estimate glycemic index. Nutrition Research, 17, 427–437. https://doi.org/10.1016/S0271-5317(97)00010-9
Ji, J., Cronin, K., Fitzpatrick, J., Fenelon, M., & Miao, S. (2015). Effects of fluid bed agglomeration on the structure modification and reconstitution behavior of milk protein isolate powders. Journal of Food Engineering, 167, 175–182. https://doi.org/10.1016/j.jfoodeng.2015.01.012
Ji, J., Fitzpatrick, J., Cronin, K., Maguire, P., Zhang, H., & Miao, S. (2016). Rehydration behaviors of high protein dairy powders: The influence of agglomeration on wettability, dispersibility, and solubility. Food Hydrocolloids, 58, 194–203. https://doi.org/10.1016/j.foodhyd.2016.02.030
Jinapong, N., Suphantharika, M., & Jamnong, P. (2008). Production of instant soymilk powders by ultrafiltration, spray drying, and fluidized bed agglomeration. Journal of Food Engineering, 84, 194–205. https://doi.org/10.1016/j.jfoodeng.2007.04.032
Kim, S., Kwon, Y. S., & Hong, K. H. (2023). What is the relationship between the chewing ability and nutritional status of the elderly in Korea? Nutrients, 15, 2042. https://doi.org/10.3390/nu15092042
Kongthililerd, P., Suantawee, T., Cheng, H., Thilavech, T., Marnpae, M., & Adisakwattana, S. (2020). Anthocyanin-enriched riceberry rice extract inhibits cell proliferation and adipogenesis in 3T3-L1 preadipocytes by downregulating adipogenic transcription factors and their targeting genes. Nutrients, 12, 2480. https://doi.org/10.3390/nu12082480
Lai, H.-M. (2001). Effects of hydrothermal treatment on the physicochemical properties of pregelatinized rice flour. Food Chemistry, 72, 455–463. https://doi.org/10.1016/S0308-8146(00)00261-2
Lee, H., & Yoo, B. (2020). Agglomerated xanthan gum powder used as a food thickener: Effect of sugar binders on physical, microstructural, and rheological properties. Powder Technology, 362, 301–306. https://doi.org/10.1016/j.powtec.2019.11.124
Lee, H., & Yoo, B. (2023). Particle agglomeration and properties of pregelatinized potato starch powder. Gels, 9, 93. https://doi.org/10.3390/gels9020093
Lim, W., Jeong, Y., Lee, W., & Yoo, B. (2024). Improved physical and structural properties of high-protein powders by fluidized-bed agglomeration. Food Biotechnology, 33, 1407–1412. https://doi.org/10.1007/s10068-023-01447-2
Lipps, D. M., & Sakr, A. M. (1994). Characterization of wet granulation process parameters using response surface methodology. 1. Top-spray fluidized bed. Journal of Pharmaceutical Sciences, 83, 937–947. https://doi.org/10.1002/jps.2600830705
Nascimento, R. F., Rosa, J. G., Ávila, M. F., & Taranto, O. P. (2021). Pea protein isolate fluid dynamics and characterization obtained by agglomeration in pulsed fluidized bed. Particulate Science and Technology, 39, 809–819. https://doi.org/10.1080/02726351.2020.1830209
Nascimento, R. V., Rosa, J. G., Andreola, K., & Taranto, O. P. (2020). Wettability improvement of pea protein isolate agglomerated in pulsed fluid bed. Particulate Science and Technology, 38, 511–521. https://doi.org/10.1080/02726351.2019.1574940
Quek, S. Y., Chok, N. K., & Swedlund, P. (2007). The physicochemical properties of spray-dried watermelon powders. Chemical Engineering and Processing, 46, 386–392. https://doi.org/10.1016/j.cep.2006.06.020
Rosa, J., Nascimento, R. F., Andreola, K., & Taranto, O. (2020). Acacia gum fluidized bed agglomeration: Use of inulin as a binder and process parameters analysis. Journal of Food Processing Engineering, 43, e13409. https://doi.org/10.1111/jfpe.13409
Silva, C. A. M., & Taranto, O. P. (2015). Real-time monitoring of gas-solid fluidized-bed granulation and coating process: Evolution of particle size, fluidization regime transitions, and psychometric parameters. Drying Technology, 33, 1929–1948. https://doi.org/10.1080/07373937.2015.1076000
Tian, X.-Y., Liu, J.-F., Qiao, C.-C., Cheng, Z., Wu, N.-N., & Tan, B. (2024). Functional properties and structure of soluble dietary fiber obtained from rice bran with steam explosion treatment. Journal of Cereal Science, 118, 103938. https://doi.org/10.1016/j.jcs.2024.103938
Tô, H. T., Karrila, S. L., Nga, L. H., & Karrila, T. T. (2020). Effect of blending and pregelatinizing order on properties of pregelatinized starch from rice and cassava. Food Research, 4, 102–112. https://doi.org/10.26656/fr.2017.4(1).245
Tsokolar-Tsilopoulos, K. C., Katsavou, I. D., & Krokida, M. K. (2015). The effect of inulin addition on structural and textural properties of extruded products under several extrusion conditions. Journal of Food Science and Technology, 52, 6170–6181. https://doi.org/10.1007/s13197-015-1718-2
Wang, R., Wan, L., Liu, C., Xia, X., & Ding, Y. (2019). Pasting, thermal and rheological properties of rice starch partially replaced by inulin with different degrees of polymerization. Food Hydrocolloids, 92, 228–232. https://doi.org/10.1016/j.foodhyd.2019.02.008
Witczak, T., Witczak, M., & Ziobro, R. (2014). Effect of inulin and pectin on rheological and thermal properties of potato starch paste and gel. Journal of Food Engineering, 124, 72–79. https://doi.org/10.1016/j.jfoodeng.2013.10.005
Ye, J., Yang, R., Liu, C., Luo, S., Chen, J., Hu, X., & Wu, J. (2018). Improvement in freeze-thaw stability of rice starch gel by inulin and its mechanism. Food Chemistry, 268, 324–333. https://doi.org/10.1016/j.foodchem.2018.06.086
Yuksel, H., & Dirim, S. N. (2020). Application of the agglomeration process on spinach juice powders obtained using spray drying method. Drying Technology, 39, 19–34. https://doi.org/10.1080/07373937.2020.1832515
Yusuf, M. T. O., Masahid, A. D., Ratnawati, L., Indrianti, N., Ekafitri, R., Sholichah, E., Afifah, N., Sarifudin, A., Hikal, D. M., Sami, R., Khojah, E., Aljahani, A. H., Al-Moalem, M. H., & Fikry, M. (2022). Impact of heating temperature on the crystallization, structure, pasting, and hydration properties of pre-gelatinized adlay flour and its implementation in instant porridge product. Crystals, 12(5), 689. https://doi.org/10.3390/cryst12050689
Yusufoğlu, B., Yaman, M., & Karakus, E. (2022). Glycemic evaluation of some breads from different countries via in vitro gastrointestinal enzymatic hydrolysis system. Food Science and Technology, 42, 334920. https://doi.org/10.1590/fst.34920
Zhang, B., Bai, B., Pan, Y., Li, X. M., Cheng, J. S., & Chen, H. Q. (2018). Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation, and in vitro digestibility of corn starch. Food Chemistry, 264, 58–63. https://doi.org/10.1016/j.foodchem.2018.05.011
Zhang, L., Wang, X., Li, S., Sun, J., & Liu, X. (2019). Effect of inulin on the pasting, textural, and rheological properties of sweet potato starch. CyTA – Journal of Food, 17, 733–743. https://doi.org/10.1080/19476337.2019.1645738
Zhang, L., Wang, X., Li, S., Sun, J., & Liu, X. (2019). Effect of inulin on the pasting, textural, and rheological properties of sweet potato starch. CyTA – Journal of Food, 17, 733–743. https://doi.org/10.1080/19476337.2019.1645738
Zhou, L. L., Luo, J. Q., Xie, Q. T., Huang, L. H., Shen, D., & Li, G. Y. (2023). Dietary fiber from navel orange peel prepared by enzymatic and ultrasound-assisted deep eutectic solvents: Physicochemical and prebiotic properties. Foods, 12(10), 2007. https://doi.org/10.3390/foods12102007
Zupo, R., Castellana, F., De Nucci, S., Dibello, V., Lozupone, M., Giannelli, G., De Pergola, G., Panza, F., Sardone, R., & Boeing, H. (2021). Beverage consumption and oral health in the aging population: A systematic review. Frontiers in Nutrition, 8, 762383. https://doi.org/10.3389/fnut.2021.762383
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Jul 1, 2025
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Duangkhamchan, W., & Siriamornpun, S. (2025). Improving the functional and instantaneous properties of pre-gelatinized riceberry powder through pulsed fluidized-bed agglomeration. Italian Journal of Food Science, 37(3), 212-226. https://doi.org/10.15586/ijfs.v37i3.2923
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How to Cite
Duangkhamchan, W., & Siriamornpun, S. (2025). Improving the functional and instantaneous properties of pre-gelatinized riceberry powder through pulsed fluidized-bed agglomeration. Italian Journal of Food Science, 37(3), 212-226. https://doi.org/10.15586/ijfs.v37i3.2923