Quality of spray dried soy beverage powder as affected by drying and feed parameters

Abstract

Purpose Soy beverage is becoming more and more popular because it is touted as a healthy food containing useful phytochemicals and is free from lactose and cholesterol. The purpose of this paper is to optimize the spray drying process parameters for obtaining soy beverage powder with good reconstitution and handling properties. Design/methodology/approach Pre-concentrated soy beverage was dried in a laboratory model spray dryer, and the effects of inlet air temperature (180-220°C), feed rate (20-40 ml/min) and feed solid content (15-25 per cent) on some physical parameters and reconstitution properties (wettability and dispersibility) of spray-dried soy beverage powders were investigated. Second order polynomial response surface model was selected for the analysis of data and optimization of the process. Findings Spray drying of soy beverage at different processing conditions resulted in powders with particle size (volume mean diameter) in the range of 86 to 156 µm. Dispersibility and wetting time of the spray-dried soy beverage powders was found to be in the range of 56 to 78 per cent and 30 to 90 s respectively, under various drying conditions. Inlet air temperature was found to be the main factor affecting most of the quality parameters, followed by solid content of the feed. Temperature significantly affected the wettability, dispersibility, colour parameters, particle size and flowability of the powder at p ≤ 0.01. Lower temperature and higher feed solid content produced bigger-sized powder particles with better handling properties in terms of flowability and cohesiveness. A moderate inlet air temperature (196°C), higher feed solid content (24 per cent) and lower feed rate (27 ml/min) were found suitable for drying of soy beverage. Practical implications The study implied the possibility of producing powder from soy beverage using the spray-drying method and optimized drying conditions for obtaining soy beverage powder with good reconstitution properties. Originality/value The finding of this study demonstrated for the first time how the inlet air temperature, feed solid content and feed rate during spray-drying influenced different quality parameters of soy beverage powder. Further, an optimized drying condition has been identified.

Optimization of spray drying conditions for the production of quality ber (Zizyphus mauritianaLamk.) fruit powder

“…inlet air temperature and maltodextrin concentration, respectively. On the basis of RSM, this equation was used to calculate the linear (where a variable is affecting the response independently), quadratic (where a variable interacts with itself) and interaction (where a variable interacts with other variable) effects of independent variables on the selected response (Giri et al, 2017;Kaur et al, 2018).…”

Optimization of mixed aonla-guava fruit bar using response surface methodology

“…Numerical optimization technique of design expert software was used for simultaneous optimization of the multiple responses. The software necessitates assigning goals to the chosen variables (within range) and responses (maximize, minimize, target, within range, none) (Giri et al, 2017).…”

“…Developing such processing technology on blended products with these fruits may result not only in better utilization of these less exploited fruits, especially during glut but will also save its nutritive value and good taste (Bisen et al, 2017). Response surface methodology (RSM) has been successfully implicated in several research problems associated with food processing, namely, preparation of pearl millet-tiger nut biscuits (Omoba et al, 2015), salt curing of bitter gourd (Nambi et al, 2016) and preparation of spray dried soy beverage powder (Giri et al, 2017). RSM was applied in this study to identify an optimum blending ratio (guava: aonla) to prepare with adequate statistical approach.…”

Antioxidant properties and sensory attributes of blends prepared from standardized milk and soy milk

“…Results obtained in the present studies were in accordance with findings of Shori (2013), who demonstrated that mixing of soy milk with cow and camel milk has significantly increased the antioxidant activity in yogurt prepared from the blends. This is because of the fact that soybean contains various phytochemicals like isoflavones (daidzein, glycitein and genistein) and it is rich in both hydrophilic (Vitamins B 1 , B 2 and B 3 ) and lipophilic antioxidants (Vitamins A and E), which contribute toward antioxidant activities (Rong Chen and King Wei, 2008;Indranupakorn et al, 2010;Roque-Rodriguez et al, 2013;Giri et al, 2017;Tan et al, 2019).…”

“…Soybean (Glycine max L.) seed extract (popularly known as "soy milk") is found as an excellent source of various biologically active compounds (like isoflavones, saponins, phytate, lecithin, phytosterols and tocopherol), protein, fiber, vitamins, minerals that provide sufficient antioxidant properties, nutrition to the products (Xu and Chang, 2007;Giri et al, 2017;Eslami and Shidfar, 2018). As it is found compatible with milk for mixing, several studies have been conducted to develop various food products from the blend of soy milk and milk to avail the maximum benefits from both (Mitra et al, 2013;Obatoye et al, 2014;Raja et al, 2014;El-Boraey et al, 2015;Talekar et al, 2015;Pariskar et al, 2015;Pratap et al, 2018).…”