Non-GMO-high oleic soybean meal value addition and studying the functional and reconstitution behavior

Figures & data

Table 1. The physicochemical properties of spray-dried soy meal powder with and without gum Arabic (GA) and maltodextrin (MD) as a drying aid.

Combinations	SM	SM + 5% MD	SM + 10% MD	SM + 15% MD	SM + 5% GA	SM+ 10% GA	SM + 15% GA	P value	R^2 value
Colour profile
L	93.57 ± 0.01	95.86 ± 0.00	96.65 ± 0.02	97.09 ± 0.01	94.49 ± 0.04	94.96 ± 0.01	95.51 ± 0.02	<0.0001	0.92
a	−2.07 ± 0.01	−2.56 ± 0.00	−2.58 ± 0.01	−3.4 ± 0.01	−1.94 ± 0.02	−1.83 ± 0.02	−1.4 ± 0.01	<0.0001	0.95
b	19.58 ± 0.01	16.77 ± 0.00	16.09 ± 0.00	17.83 ± 0.01	17.07 ± 0.13	15.45 ± 0.05	14.89 ± 0.01	<0.0001	0.71
Delta E	0.02±0.00	3.65±0.00	4.68±0.01	4.14±0.00	2.67±0.14	4.36±0.05	5.11±0.01	<0.0001	0.96
Chroma	19.68 ± 0.01	16.96 ± 0.00	16.3 ± 0.00	18.15 ± 0.01	17.18 ± 0.13	15.56 ± 0.05	14.95 ± 0.01	<0.0001	0.72
WI	79.29 ± 0.00	82.54 ± 0.00	83.36 ± 0.00	81.61 ± 0.00	81.96 ± 0.14	83.65 ± 0.05	84.39 ± 0.01	<0.0001	0.72
Flowability
Bulk Density (g/cm^3)	0.22 ± 0.00	0.25 ± 0.01	0.31 ± 0.03	0.37 ± 0.02	0.28 ± 0.00	0.37 ± 0.03	0.37 ± 0.00	<0.0001	0.87
tapped density	0.29 ± 0.00	0.29 ± 0.01	0.33 ± 0.02	0.40 ± 0.02	0.30 ± 0.00	0.39 ± 0.03	0.39 ± 0.00	<0.0001	0.82
Carr Index (%)	21.64 ± 0.50	12.51 ± 1.72	6.95 ± 2.37	6.86 ± 1.25	6.16 ± 0.85	7.31 ± 0.59	5.52 ± 0.06	<0.0001	0.71
Hausner Ratio	1.28 ± 0.01	1.14 ± 0.02	1.08 ± 0.03	1.07 ± 0.01	1.07 ± 0.01	1.08 ± 0.01	1.06 ± 0.00	<0.0001	0.71
Porosity	82.08 ± 0.14	80.25 ± 0.74	76.82 ± 2.5	73.18 ± 1.46	77.58 ± 0.4	70.23 ± 2.29	70.72 ± 0.14	<0.0001	0.87
Reconstitution Properties
Dispersibility	88.17 ± 1.02	89.35 ± 0.66	88.60 ± 1.51	86.88 ± 1.71	86.12 ± 0.22	85.39 ± 2.34	83.58 ± 2.58	0.0004	0.59
Solubility (%)	94.08 ± 2.03	90.45 ± 1.15	90.75 ± 0.55	89.4 ± 0.4	71 ± 0.3	74.4 ± 1.2	76.65 ± 0.35	<0.0001	0.72
MC (%)	7.44 ± 0.14	5.9 ± 0.25	6.43 ± 0.54	6.29 ± 0.12	6.15 ± 0.13	6.18 ± 0.11	6.26 ± 0.21	<0.0001
Hygroscopicity (%)	4.83 ± 0.34	5.07 ± 0.10	5.64 ± 0.20	5.94 ± 0.55	3.80 ± 0.17	4.84 ± 0.16	3.83 ± 0.15	<0.0001	0.97
Viscosity (m Pas)	3.75 ± 0.10	4.68 ± 0.37	5.65 ± 0.30	5.15 ± 0.19	6.55 ± 0.11	9.28 ± 0.14	11.06 ± 0.48	<0.0001	0.97
Brix (%)	9.53 ± 0.05	9.33 ± 0.06	9.07 ± 0.12	8.63 ± 0.12	7.53 ± 0.06	7.57 ± 0.06	7.83 ± 0.06	<0.0001	0.72
pH	6.78 ± 0.01	6.78 ± 0.00	6.92 ± 0.01	6.74 ± 0.01	6.26 ± 0.02	6.03 ± 0.01	5.89 ± 0.01	<0.0001	0.95
Aw	0.42 ± 0.00	0.39 ± 0.00	0.41 ± 0.00	0.5 ± 0.00	0.28 ± 0.00	0.24 ± 0.00	0.22 ± 0.00	<0.0001	0.89

Table 2. Particle size distribution properties of spray-dried soy meal powder.

Parameters	SM	SM +5%MD	SM + 5%GA
PDI	1.44	2.069	4.155
Mean diameter (µm)	2.31 ± 3.70	2.17 ± 3.47	2.55 ± 3.15
Span	6.58	6.60	7.92
Zeta potential (mV)	−23.96	−29.71	−27.78

Figure 1. (a) Bar graphs and (b) regression plots for product yield (%), thermal efficiency (%), and outlet temperature (°C) of spray drying process for soy meal with and without drying aids.

Figure 2. Image of powder accumulation in cyclone separator and collection chamber of a spray dryer during drying (a) 15% Soy meal (b) 15% Soy meal + 5% Maltodextrin and (c) 15% soy meal + 5% Gum Arabic.

Figure 3. Viscosity (mPa.s) vs. shear rate (1/s) graph of reconstituted soy meal (SM) with and without varying concentrations of drying aids maltodextrin (MD) and gum Arabic (GA).

Figure 4. Intensity (%) vs. diameter (µm) particle size distribution curve for spray-dried soy meal powder with 5% gum Arabic (GA) and maltodextrin (MD).

Figure 5. Differential scanning calorimetry heat flow (W/g) vs. temperature (°C) curve of spray-dried soy meal powder with 5% gum Arabic (GA) and maltodextrin (MD).

Figure 6. Scanning electron images of spray-dried soy meal powder at magnification (a) 1000x (b) 5000x (c) 15000 x with drying aids gum Arabic (GA) (d, e and f) and (g, h, i) maltodextrin (MD).

Data availability statement

The corresponding author, Kiruba Krishnaswamy, could provide proof to support the findings of this study.