Improving Process Sustainability by Optimizing Spray Drying Parameters: High Oleic Soymilk Using Response Surface Methodology

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 m 3 /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 m 3 /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.