Physical and Flowability Properties of Commercial Tomato Cream and Tarhana Soup Powders

This study investigated the physical properties of commercial tomato soup powders and tomato soups with tarhana noodles. Three samples of tomato cream soup without noodles and three samples of tomato soup with tarhana noodles were analysed for different physical properties (density, viscosity, granulation, bulk density, tapped density, angle of repose, adhesiveness, foaming capacity, hygroscopicity and rehydration ratio). Flowability was assessed from the values of the angle of repose, Hausner ratio, and Carr index. Thermophysical properties were estimated from moisture content. Results showed that tomato soup powders with tarhana noodles had lower viscosity, higher bulk and tapped densities, lower adhesiveness, and lower repose angle than cream soups. Considering values of the Hausner ratio and angle of repose, it can be concluded that tomato soups with tarhana noodles had better flowability and lower cohesiveness than tomato cream soups without noodles. Values of the angle of repose indicated that tarhana soup powders had moderate/fair flowability, while tomato cream soup powder had very poor flowability. Samples with higher noodle content had lower angles of repose, higher flowability, higher density, and lower dispersibility. Kinematic viscosity ranged between 15.73 and 176.80 mm2/s. Thermophysical properties increased by increasing water content.