Impact of particle size on physical and functional characteristics of baby corn powder

This study’s objective is to explore the influence of particle size on the characteristics and functionalities of baby corn powder. In food product development and application, particle properties are crucial. Sieve analysis using a series of standardized sieves determined the particle size distribution, ranging from >500 µm to 53 µm. The particles exhibited stability, with an average size of 208.8 nm, a polydispersity index of 0.133, and a zeta potential of –20 mV. Bulk density (BD) and true density (TD) showed an inverse relationship with particle size, with BD ranging from 0.552 to 0.238 gcm–3 for particle sizes >500 to 53 µm, respectively. The Carr index and Hausner ratio indicated better flowability in particles up to 300 µm. Principal component analysis revealed that the first principal component accounted for 90.1% of the variance, highlighting phenolic content as a key factor. Parameters clustered into four groups: Group I (emulsion stability, fiber %, moisture %, and fat %), Group II (BD, foaming stability (FS), carbohydrate %, and oil absorption capacity (OAC)), Group III (protein %, ferric reducing antioxidant power, flavonoid content, and total soluble sugars), and Group IV (iron, calcium, phenol, magnesium, phosphorus, and 2-diphenyl-1-picrylhydrazyl activity). Correlation analysis showed strong positive relationships between antioxidant activities and phenolic (+0.99) and flavonoid content (+0.93), with negative correlations to carbohydrates (–0.89). Additionally, FS positively correlated with OAC (+0.78), while BD and TD correlated positively with the angle of repose (+ 0.97) and negatively with the Carr index and Hausner ratio (–0.98). Clustering identified three distinct particle size groups: Group I (>500 µm, 500 µm, and 420 µm), Group II (300 µm), and Group III (150 µm, 75 µm, and 53 µm), with Group II showing unique biochemical and technofunctional properties. © TÜBİTAK.