The effects of total protein/total solid ratio and pH on the spray drying process and rehydration properties of soy powder
Syll, Ousmane | Khalloufi, S. | Mejean, Serge | Schuck, Pierre
The effects of total protein/total solid ratio (TP/TS) and pHon the spray drying process and rehydration propertiesof soy powderwere investigated. The results showed that a decrease in the pH of the feed from7 to 4 resulted inan increase of particle size, wettability index (WI), dispersibility index (DI) and water content (WC) of soy powder.In contrast, the solubility index (SI) and viscosity decreased, presumably due to a decrease of surface chargesnear the isoelectric point of soy protein leading to the formation of insoluble complexes at pH 4.WCand DI of thepowder obtained by spray drying decreased as TP in the powder increased, regardless of the dextrose equivalent(DE) of the maltodextrin (MD). The latest affects the DI and WC in the powder; with increasing DE, WC and theenergy cost to manufacture the powder decreased, whereas DI slightly increased.
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