Abstract
Non-genetically modified (non-GMO) high oleic (HO) soybean is a new variety containing 72–75% oleic acid when compared to traditional soybean (25%). In line with sustainability standards for plant-based value-added foods, non-GMO-HO soymilk powders were developed for lactose intolerance, special diet requirements for population groups. HO soymilk samples were formulated into flowable powder by using spray drying technology at inlet temperature (IT) (120–160 °C), aspirator 32–38 m3/h (80–100%), and feed rate 3–7 mL/min (10–20%). The optimization of the spray dried parameter was calculated by using central composite design (CCD) of response surface methodology (RSM). Spray drying parameters (outlet temperature (°C), the run time (min), thermal efficiency (%)) and powder properties such as product yield (%), pH, color value (L*, a*, b*, delta E, and chroma), flowability (m/s), wettability (min), moisture content (%), and water activity dispersibility, of soymilk powder, were optimized. Based on the experimental data, RSM graphical representation inlet temperature 140 °C, aspirator 35 m3/h (90%), and 5 mL/min (15%) feed rate showed the best results. Spray dried soymilk from optimized parameters evaluated its particle properties, rheological behavior, and thermal stability. The desirability function (%) of the regression analysis model fit data validated all the optimizing parameters and results. The non-GMO-HO soy product has potential application in food processing industries based on its functional and nutritional properties.
Graphical abstract
Graphical representation of the non-GMO-HO soymilk powder production and its optimization parameters by using response surface methodology.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Data Availability
The data supporting the results of this study are available from the corresponding author, Kiruba Krishnaswamy (krishnaswamyk@umsystem.edu).
References
Arpagaus, C., & Schwartzbach, H. (2008). Scale-up from bench-top research to laboratory production. Scale-up from the Büchi Mini Spray Dryer B-290 to the Niro MOBILE MINORTM. Retrieved February 19, 2021, from https://static1.buchi.com/sites/default/files/downloads/B-290_Scale-up_B-290_Niro_MOBILE_MINOR_en_01.pdf
B-290 operation Manual, (2020). Technical data overview & materials used, B-290 Mini Spray Dryer Operation Manual, 20–23. Retrieved February 19, 2021, from https://static1.buchi.com/sites/default/files/downloads/B-290_OM_en_I_0.pdf
Alatalo, D., & Hassanipour, F. (2020). An experimental study on human milk rheology: Behavior changes from external factors. Fluids, 5(2), 42. https://doi.org/10.3390/fluids5020042
Balasubramani, P., Viswanathan, R., & Vairamani, M. (2013). Response surface optimisation of process variables for microencapsulation of garlic (Allium sativum L.) oleoresin by spray drying. Biosystems Engineering, 114(3), 205–213. https://doi.org/10.1016/j.biosystemseng.2012.12.008
Cheng, F., Zhou, X., & Liu, Y. (2018). Methods for improvement of the thermal efficiency during spray drying. E3S Web of Conferences, 53, 01031. https://doi.org/10.1051/e3sconf/20185301031
Cheng, Y., Shimizu, N., & Kimura, T. (2005). The viscoelastic properties of soybean curd (tofu) as affected by soymilk concentration and type of coagulant. International Journal of Food Science & Technology, 40(4), 385–390. https://doi.org/10.1111/j.1365-2621.2004.00935.x
Ganesan, V., Rosentrater, K. A., & Muthukumarappan, K. (2008). Flowability and handling characteristics of bulk solids and powders – A review with implications for DDGS. Biosystems Engineering, 101(4), 425–435. https://doi.org/10.1016/j.biosystemseng.2008.09.008
Gu, C., Pan, H., Sun, Z., & Qin, G. (2010). Effect of soybean variety on anti-nutritional factors content, and growth performance and nutrients metabolism in rat. International Journal of Molecular Sciences, 11(3), 1048–1056. https://doi.org/10.3390/ijms11031048
Gullickson G. (2019). High-oleic soybeans out of the lab, into the field. (2019, January 22). Successful Farming. https://www.agriculture.com/crops/soybeans/out-of-the-lab-into-the-field
Huth, P. J., Fulgoni, V. L., III., & Larson, B. T. (2015). A systematic review of high-oleic vegetable oil substitutions for other fats and oils on cardiovascular disease risk factors: Implications for novel high-oleic soybean oils. Advances in Nutrition, 6(6), 674–693. https://doi.org/10.3945/an.115.008979
Jiang, S., Cai, W., & Xu, B. (2013). Food quality improvement of soy milk made from short-time germinated soybeans. Foods, 2(2), 198–212. https://doi.org/10.3390/foods2020198
Jinapong, N., Suphantharika, M., & Jamnong, P. (2008). Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of Food Engineering, 84(2), 194–205. https://doi.org/10.1016/j.jfoodeng.2007.04.032
Juliano, P., & Barbosa-Cánovas, G. V. (2010). Food powders flowability characterization: Theory, methods, and applications. Annual Review of Food Science and Technology, 1(1), 211–239. https://doi.org/10.1146/annurev.food.102308.124155
Khwanpruk, K., Akkaraphenphan, C., Wattananukit, P., Kaewket, W., & Chusai, S. (2018). Effect of drying air condition and feed composition on the properties of orange juice spray dried powder. MATEC Web of Conferences, 192, 03013. https://doi.org/10.1051/matecconf/201819203013
Koç, B., Sakin-Yılmazer, M., Kaymak-Ertekin, F., & Balkır, P. (2014). Physical properties of yoghurt powder produced by spray drying. Journal of Food Science and Technology, 51(7), 1377–1383. https://doi.org/10.1007/s13197-012-0653-8
Koca, N., Erbay, Z., & Kaymak-Ertekin, F. (2015). Effects of spray-drying conditions on the chemical, physical, and sensory properties of cheese powder. Journal of Dairy Science, 98(5), 2934–2943. https://doi.org/10.3168/jds.2014-9111
Kudo, Y., Yasuda, M., & Matsusaka, S. (2020). Effect of particle size distribution on flowability of granulated lactose. Advanced Powder Technology, 31(1), 121–127. https://doi.org/10.1016/j.apt.2019.10.004
Mouw, (2018). LAB color space and values | X-Rite Color Blog. (n.d.). X-Rite. Retrieved February 19, 2021, from https://www.xrite.com/blog/lab-color-space
Largo, E., Cortés Rodríguez, M., & Ciro-Velásquez, H. (2014). Influence of maltodextrin and spray drying process conditions on sugarcane juice powder quality. Revista Facultad Nacional de Agronomía, 68, 7509–7520. https://doi.org/10.15446/rfnam.v68n1.47839
Li, J., Lin, X., Wu, F., Shen, L., Wang, Y., & Feng, Y. (2015). Application of the central composite design to optimize the calcium carbonate-HPMC co-processed excipient prepared by co-spray drying. RSC Advances, 5(114), 94105–94114. https://doi.org/10.1039/C5RA15941E
Liu, Z.-S., Chang, S. K. C., Li, L.-T., & Tatsumi, E. (2004). Effect of selective thermal denaturation of soybean proteins on soymilk viscosity and tofu’s physical properties. Food Research International, 37(8), 815–822. https://doi.org/10.1016/j.foodres.2004.04.004
Magri, G., Franzé, S., Musazzi, U. M., Selmin, F., & Cilurzo, F. (2019). Data on spray-drying processing to optimize the yield of materials sensitive to heat and moisture content. Data in Brief, 23, 103792. https://doi.org/10.1016/j.dib.2019.103792
Marventano, S., Pulido, M. I., Sánchez-González, C., Godos, J., Speciani, A., Galvano, F., & Grosso, G. (2017). Legume consumption and CVD risk: A systematic review and meta-analysis. Public Health Nutrition, 20(2), 245–254. https://doi.org/10.1017/S1368980016002299
Messina, M. (2016). Soy and health update: Evaluation of the clinical and epidemiologic literature. Nutrients, 8(12), 754. https://doi.org/10.3390/nu8120754
Moghaddam, A. D., Pero, M., & Askari, G. R. (2017). Optimizing spray drying conditions of sour cherry juice based on physicochemical properties, using response surface methodology (RSM). Journal of Food Science and Technology, 54(1), 174–184. https://doi.org/10.1007/s13197-016-2449-8
Mosgoeller, W., Prassl, R., & Zimmer, A. (2012). Chapter seventeen—Nanoparticle-mediated treatment of pulmonary arterial hypertension. In N. Düzgüneş (Ed.), Methods in enzymology (Vol. 508, pp. 325–354). Academic Press. https://doi.org/10.1016/B978-0-12-391860-4.00017-3
Muzaffar, K., Wani, S. A., Dinkarrao, B. V., & Kumar, P. (2016). Determination of production efficiency, color, glass transition, and sticky point temperature of spray-dried pomegranate juice powder. Cogent Food & Agriculture, 2(1), 1144444. https://doi.org/10.1080/23311932.2016.1144444
Noordin, M. Y., Venkatesh, V. C., Sharif, S., Elting, S., & Abdullah, A. (2004). Application of response surface methodology in describing the performance of coated carbide tools when turning AISI 1045 steel. Journal of Materials Processing Technology, 145(1), 46–58. https://doi.org/10.1016/S0924-0136(03)00861-6
Ogolla, J. A., Kulig, B., Bădulescu, L., Okoth, M. W., Esper, G., Breitenbach, J., Hensel, O., & Sturm, B. (2019). Influence of inlet drying air temperature and milk flow rate on the physical, optical and thermal properties of spray-dried camel milk powders. Food and Bioprocess Technology, 12(5), 751–768. https://doi.org/10.1007/s11947-019-2243-5
Olufemi, B. A., & Ayomoh, M. K. (2019). Parametric optimization and statistical evaluation of a spray dryer for the evaporation of caustic soda solution. Heliyon, 5(7), e02026. https://doi.org/10.1016/j.heliyon.2019.e02026
Ozdikicierler, O., Dirim, S. N., & Pazir, F. (2014). The effects of spray drying process parameters on the characteristic process indices and rheological powder properties of microencapsulated plant (Gypsophila) extract powder. Powder Technology, 253, 474–480. https://doi.org/10.1016/j.powtec.2013.12.004
Ribeiro Oliveira, A., Chaves Ribeiro, A. E., Resende Oliveira, É., & da Silva Ana Caroline, M., Soares Soares Júnior, M., & Caliari, M. (2019). Broken rice grains pregelatinized flours incorporated with lyophilized açaí pulp and the effect of extrusion on their physicochemical properties. Journal of Food Science and Technology, 56(3), 1337–1348. https://doi.org/10.1007/s13197-019-03606-y
Richter, C. K., Skulas-Ray, A. C., Champagne, C. M., & Kris-Etherton, P. M. (2015). Plant protein and animal proteins: Do they differentially affect cardiovascular disease risk? Advances in Nutrition, 6(6), 712–728. https://doi.org/10.3945/an.115.009654
Saha, D., Nanda, S. K., & Yadav, D. N. (2019). Optimization of spray drying process parameters for production of groundnut milk powder. Powder Technology, 355, 417–424. https://doi.org/10.1016/j.powtec.2019.07.066
Samtiya, M., Aluko, R. E., & Dhewa, T. (2020). Plant food antinutritional factors and their reduction strategies: An overview. Food Production, Processing and Nutrition, 2(1), 6. https://doi.org/10.1186/s43014-020-0020-5
Santos, D., Maurício, A. C., Sencadas, V., Santos, J. D., Fernandes, M. H., & Gomes, P. S. (2017). Spray drying: An overview. Biomaterials - Physics and Chemistry - New Edition. https://doi.org/10.5772/intechopen.72247
Sasikumar, R., Das, M., & Deka, S. C. (2020). Process optimization for the production of blood fruit powder by spray drying technique and its quality evaluation. Journal of Food Science and Technology, 57(6), 2269–2282. https://doi.org/10.1007/s13197-020-04264-1
Seth, D., Mishra, H. N., & Deka, S. C. (2017). Functional and reconstitution properties of spray-dried sweetened yogurt powder as influenced by processing conditions. International Journal of Food Properties, 20(7), 1603–1611. https://doi.org/10.1080/10942912.2016.1214965
Sharma, A., Jana, A. H., & Chavan, R. S. (2012). Functionality of milk powders and milk-based powders for end use applications—A review. Comprehensive Reviews in Food Science and Food Safety, 11(5), 518–528. https://doi.org/10.1111/j.1541-4337.2012.00199.x
Shimoyamada, M., Ishiyama, A., Masuda, H., Egusa, S., & Matsuno, M. (2019). Viscosity changes of soymilk due to vacuum evaporation with moderate heating. LWT, 112, 108255. https://doi.org/10.1016/j.lwt.2019.108255
Shishir, M. R. I., & Chen, W. (2017). Trends of spray drying: A critical review on drying of fruit and vegetable juices. Trends in Food Science & Technology, 65, 49–67. https://doi.org/10.1016/j.tifs.2017.05.006
Soya Powde, (2003). Automatic soymilk maker owner’s manual. Retrieved February 19, 2021, from http://www.soymilkmaker.com/Soyapower.pdf
Liu, K. (1997). Soybeans: Chemistry, technology, and utilization Edited by Keshun Liu (Hartz Seed). Chapman and Hall, New York. 1997. xxvi + 532 pp. 22.5 × 14.5 cm. $89.95. ISBN 0–412–08121–0. (1997). Journal of Natural Products, 60(11), 1218–1218. https://doi.org/10.1021/np970092e
Speroni, F., Añón, M. C., & de Lamballerie, M. (2010). Effects of calcium and high pressure on soybean proteins: A calorimetric study. Food Research International, 43(5), 1347–1355. https://doi.org/10.1016/j.foodres.2010.03.022
USDA, (2015). Composition of foods raw, processed, prepared. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Retrieved February 19, 2021, from https://data.nal.usda.gov/system/files/sr28_doc.pdf
Syll, O., Khalloufi, S., & Schuck, P. (2013). Dispersibility and morphology of spray-dried soy powders depending on the spraying system. Dairy Science & Technology, 93(4), 431–442. https://doi.org/10.1007/s13594-013-0112-y
Wang, W., Dufour, C., & Zhou, W. (2015). Impacts of spray-drying conditions on the physicochemical properties of soy sauce powders using maltodextrin as auxiliary drying carrier. CyTA - Journal of Food, 13(4), 548–555. https://doi.org/10.1080/19476337.2015.1014430
Watson, M. A., Lea, J. M., & Bett-Garber, K. L. (2017). Spray drying of pomegranate juice using maltodextrin/cyclodextrin blends as the wall material. Food Science & Nutrition, 5(3), 820–826. https://doi.org/10.1002/fsn3.467
Wisniewski, R. (2015). Spray drying technology review. International Conference on Environmental Systems (46th). 12–16 July 2015, Bellevue, Washington. https://ttu-ir.tdl.org/bitstream/handle/2346/64598/ICES_2015_submission_68.pdf?sequence=1
Zungur Bastıoğlu, A., Tomruk, D., Koç, M., & Ertekin, F. K. (2016). Spray dried melon seed milk powder: Physical, rheological, and sensory properties. Journal of Food Science and Technology, 53(5), 2396–2404. https://doi.org/10.1007/s13197-016-2214-z
Funding
This research was funded using Missouri soybean farmers’ checkoff dollars provided by the Missouri Soybean Merchandising Council (MSMC) project no. MSMC00065151.
Author information
Authors and Affiliations
Contributions
Priya Singh: Powder characterization, visualization, software, data analysis and interpretation, writing — original draft preparation. Kiruba Krishnaswamy: Conceptualization, methodology, software, visualization, review and editing, supervision, project administration, funding acquisition; Landon: Spray drying physical characterization, data curation.
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Highlights
• Developing non-GMO-HO soymilk powder for lactose intolerant population.
• Existence of current PTE source was identified in surface water.
• Optimization spray drying parameters for non-GMO-HO soymilk powder.
• Analysis of physical, particle, rheological, and thermal properties of spray dried non-GMO-HO soymilk powder.
• Response surface methodology (RSM) with a central composite design (CCD) was used for optimization.
Rights and permissions
About this article
Cite this article
Singh, P., Bilyeu, L. & Krishnaswamy, K. Improving Process Sustainability by Optimizing Spray Drying Parameters: High Oleic Soymilk Using Response Surface Methodology. Food Bioprocess Technol 15, 833–851 (2022). https://doi.org/10.1007/s11947-021-02726-8
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-021-02726-8