Spray Drying of Inca Peanut Meal Protein Hydrolysate to Produce Protein Powder Drink Mix

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.