Spray drying of soyghurt.
1991
Suvannakita W.
Soyghurt powder was prepared from whole cow's milk mixed with soymilk. The soymilk was extracted by using whey from cheese making instead of water at the ratio of 1:3 (soybean:whey). Soyghurt samples were dried in a laboratory scale spray drier with an inlet air temperature of 130-160 deg C with an outlet temperature ranging from 60-70 deg C using the same hot air feed rate and feed rate control with an atomizing air pressure of 50 psi. Increasing the inlet air temperature during spray drying resulted in increased protein, lactose, and moisture content in the dried product. Furthermore, the resulting powder exhibited a highly perceptible caramelized flavor and browning at higher inlet temperatures. The optimum inlet temperature was between 130-140 deg C. The average moisture content of the spray dried powder was less than 4% with solubility index of 70% and bulk density of 0.60 g/ml. Reconstitution was extremely difficult with water at room temperature. However, it was observed that reconstitution at 60 deg C resulted in a drink with good body. A ready to drink soyghurt was prepared by mixing the powder with 5% sodium carboxyl methyl cellulose and reconstituted with water at the rate of 1:4.94 (powder:water) and sweetened with 7.13% sugar.
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