Spray Drying of Inca Peanut Meal Protein Hydrolysate to Produce Protein Powder Drink Mix
Issued Date
2024-11-01
Resource Type
eISSN
27740226
Scopus ID
2-s2.0-85208622887
Journal Title
Trends in Sciences
Volume
21
Issue
11
Rights Holder(s)
SCOPUS
Bibliographic Citation
Trends in Sciences Vol.21 No.11 (2024)
Suggested Citation
Teeragaroonwong P., Hudthagosol C., Laohakunjit N., Onsri N., Sanporkha P. Spray Drying of Inca Peanut Meal Protein Hydrolysate to Produce Protein Powder Drink Mix. Trends in Sciences Vol.21 No.11 (2024). doi:10.48048/tis.2024.8371 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/102059
Title
Spray Drying of Inca Peanut Meal Protein Hydrolysate to Produce Protein Powder Drink Mix
Corresponding Author(s)
Other Contributor(s)
Abstract
The optimal conditions (maltodextrin concentration and inlet air temperature) for spray drying Inca peanut meal protein hydrolysate (IMPH) were determined. The maltodextrin concentration was varied at 5, 10 and 15 % by weight, and inlet air temperature was varied at 150, 160 and 170 °C. The IMPH was subjected to spray drying, where the feed solution was atomized into fine droplets and exposed to a hot air stream, leading to rapid drying and the formation of powder. The moisture, protein, yield, water activity and water solubility index (WSI) of IMPH powder were analyzed. The optimal condition for spray drying IMPH powder utilized 10 % maltodextrin and an inlet air temperature of 160 °C. Under these conditions, the moisture, protein, yield and WSI of IMPH powder were 2.93, 36.93, 38.95 and 99.59 %, respectively, while water activity was 0.41. IMPH powder particles were spherical and non-agglomerate. Inca peanut meal protein powder drink mix (IMPD) with cocoa flavor was the most acceptable. The IMPD with cocoa flavor could be promoted as a high protein and high dietary fiber product. It could be kept at 35 ± 2 °C for 12 weeks, whilst retaining good microbiological properties.