Effect of Dry Blending and Dry Crystallization Process on Properties of Poppy Seed Based Milk Pudding ( Payasam ) Mix

ABSTRACT The process methodology used for preparing a ready‐to‐reconstitute dry mix, that is, dry crystallization and dry blending is likely to influence the product characteristics such as morphological, engineering and sorption properties. This study is aimed to deliver valuable insights into the significant changes that occur during dry crystallization and their impact on product characteristics. Dry blending (DBP) and dry‐crystallization (DCP) approaches were attempted to formulate instant dry‐mix of poppy seed based milk pudding. Scanning electron micrographs showed fused, crystalline grease‐coated particles after dry‐crystallization. X‐ray diffractogram depicted sharp peaks of crystalline sucrose in DCP samples and percent crystallinity was 72.94% against 52.64% in dry‐blended mix. The Fourier Transformed Infrared Spectroscopy (FTIR) spectra of both the samples showed peaks at 987 and 1048 cm −1 with greater absorption for DCP sample. DBP sample showed higher values of thermal conductivity ( k ) compared to DCP. DBP sample exhibited glass transition onset temperature ( T on ) at 36.69°C; while the heating curve of DCP showed a shift in the heating curve at 20.66°C. Dry‐crystallization resulted in higher flowability and lower hygroscopicity compared to dry‐blending while, both dry‐mixes followed Type III moisture sorption isotherm. Three parameter modified Mizrahi model was found as best fit to describe sorption data. It is concluded that dry‐crystallization is a superior alternative to dry blending for developing poppy seed payasam mix. These findings will help guide appropriate packaging materials and engineering processes for these products.