{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/72224"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/72224","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Spray Drying of Soymilk","abstract":"Initially five commercial dehydrated soymilks were analyzed for their chemical, physical and sensory properties. A wide variability in carbohydrate and lipid in these products was found as well as an effect of additives on solubility, flavor and protein content. Detrimental effects on quality of the products such as poor reconstitution characteristics and off flavor development were apparently related with chemical properties of the products. Poor quality and lack of uniformity indicate the need for studies, which would encourage industry to develop and follow reasonable standards. In the development of a process for spray dried soymilk, the Food Science/INTSOY soymilk method was selected as the basic liquid soymilk preparation technique because this method resulted in a product with good acceptability. Since this method was intended to produce pasteurized soymilk processing conditions such as water to soybean ratio for grinding, blanching treatment of beans and cooking time of soymilk were optimized to obtain a raw material, which yielded a spray dried powder with very good chemical, physical and sensory properties. The antioxidant, TBHQ, was added to soymilk prior to spray drying to improve the storage stability. Soymilk was spray dried and a mixture of sucrose and maltodextrin was dry blended to dried soymilk to improve the physical properties as well as the sensory characteristics of reconstituted emulsions. The amount of carbohydrate addition should be determined according to the end use. For beverage use addition of carbohydrate should be limited, so that a 3% protein emulsion can be prepared using a reasonable amount of powder which will increase the total solids content and viscosity within acceptable levels. Addition of maltodextrin or corn syrup solids in liquid soymilk prior to dehydration did not protect the spray dried soymilk from oxidative rancidity. Tricalcium phosphate was incorporated in dried soymilk to increase the calcium content of soymilk products to an equivalent level in cow's milk powder. This process results in a high quality soymilk powder which, when reconstituted, had very little if any noticeable changes compared to fresh soymilk.","abstract_html":"Initially five commercial dehydrated soymilks were analyzed for their chemical, physical and sensory properties. A wide variability in carbohydrate and lipid in these products was found as well as an effect of additives on solubility, flavor and protein content. Detrimental effects on quality of the products such as poor reconstitution characteristics and off flavor development were apparently related with chemical properties of the products. Poor quality and lack of uniformity indicate the need for studies, which would encourage industry to develop and follow reasonable standards. In the development of a process for spray dried soymilk, the Food Science/INTSOY soymilk method was selected as the basic liquid soymilk preparation technique because this method resulted in a product with good acceptability. Since this method was intended to produce pasteurized soymilk processing conditions such as water to soybean ratio for grinding, blanching treatment of beans and cooking time of soymilk were optimized to obtain a raw material, which yielded a spray dried powder with very good chemical, physical and sensory properties. The antioxidant, TBHQ, was added to soymilk prior to spray drying to improve the storage stability. Soymilk was spray dried and a mixture of sucrose and maltodextrin was dry blended to dried soymilk to improve the physical properties as well as the sensory characteristics of reconstituted emulsions. The amount of carbohydrate addition should be determined according to the end use. For beverage use addition of carbohydrate should be limited, so that a 3% protein emulsion can be prepared using a reasonable amount of powder which will increase the total solids content and viscosity within acceptable levels. Addition of maltodextrin or corn syrup solids in liquid soymilk prior to dehydration did not protect the spray dried soymilk from oxidative rancidity. Tricalcium phosphate was incorporated in dried soymilk to increase the calcium content of soymilk products to an equivalent level in cow's milk powder. This process results in a high quality soymilk powder which, when reconstituted, had very little if any noticeable changes compared to fresh soymilk.","abstract_has_math":false,"creators":["Wijeratne, Dharmassree Bandara Tennehene"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Food Science","degree_department":null,"school":null,"contributors":["Nelson, A.I.,"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2014,"date_issued":"2014-12-17T21:21:47Z","date_published":"2014-12-17T21:21:47Z","updated_at":"2026-07-22T22:26:06Z","subjects":["Agriculture, Food Science and Technology"],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["(UMI)AAI9314960"],"render_values":[{"text":"(UMI)AAI9314960","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/2142/72224","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Nelson, A.I.,"]},{"key":"dc:creator","label":"Author","values":["Wijeratne, Dharmassree Bandara Tennehene"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2014-12-17T21:21:47Z","10000-01-01","1993"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Dissertation"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph.D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Agriculture, Food Science and Technology"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/72224","(UMI)AAI9314960"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Initially five commercial dehydrated soymilks were analyzed for their chemical, physical and sensory properties. A wide variability in carbohydrate and lipid in these products was found as well as an effect of additives on solubility, flavor and protein content. Detrimental effects on quality of the products such as poor reconstitution characteristics and off flavor development were apparently related with chemical properties of the products. Poor quality and lack of uniformity indicate the need for studies, which would encourage industry to develop and follow reasonable standards. In the development of a process for spray dried soymilk, the Food Science/INTSOY soymilk method was selected as the basic liquid soymilk preparation technique because this method resulted in a product with good acceptability. Since this method was intended to produce pasteurized soymilk processing conditions such as water to soybean ratio for grinding, blanching treatment of beans and cooking time of soymilk were optimized to obtain a raw material, which yielded a spray dried powder with very good chemical, physical and sensory properties. The antioxidant, TBHQ, was added to soymilk prior to spray drying to improve the storage stability. Soymilk was spray dried and a mixture of sucrose and maltodextrin was dry blended to dried soymilk to improve the physical properties as well as the sensory characteristics of reconstituted emulsions. The amount of carbohydrate addition should be determined according to the end use. For beverage use addition of carbohydrate should be limited, so that a 3% protein emulsion can be prepared using a reasonable amount of powder which will increase the total solids content and viscosity within acceptable levels. Addition of maltodextrin or corn syrup solids in liquid soymilk prior to dehydration did not protect the spray dried soymilk from oxidative rancidity. Tricalcium phosphate was incorporated in dried soymilk to increase the calcium content of soymilk products to an equivalent level in cow's milk powder. This process results in a high quality soymilk powder which, when reconstituted, had very little if any noticeable changes compared to fresh soymilk.","Made available in DSpace on 2014-12-17T21:21:47Z (GMT). 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Detrimental effects on quality of the products such as poor reconstitution characteristics and off flavor development were apparently related with chemical properties of the products. Poor quality and lack of uniformity indicate the need for studies, which would encourage industry to develop and follow reasonable standards. In the development of a process for spray dried soymilk, the Food Science/INTSOY soymilk method was selected as the basic liquid soymilk preparation technique because this method resulted in a product with good acceptability. Since this method was intended to produce pasteurized soymilk processing conditions such as water to soybean ratio for grinding, blanching treatment of beans and cooking time of soymilk were optimized to obtain a raw material, which yielded a spray dried powder with very good chemical, physical and sensory properties. The antioxidant, TBHQ, was added to soymilk prior to spray drying to improve the storage stability. Soymilk was spray dried and a mixture of sucrose and maltodextrin was dry blended to dried soymilk to improve the physical properties as well as the sensory characteristics of reconstituted emulsions. The amount of carbohydrate addition should be determined according to the end use. For beverage use addition of carbohydrate should be limited, so that a 3% protein emulsion can be prepared using a reasonable amount of powder which will increase the total solids content and viscosity within acceptable levels. Addition of maltodextrin or corn syrup solids in liquid soymilk prior to dehydration did not protect the spray dried soymilk from oxidative rancidity. Tricalcium phosphate was incorporated in dried soymilk to increase the calcium content of soymilk products to an equivalent level in cow's milk powder. This process results in a high quality soymilk powder which, when reconstituted, had very little if any noticeable changes compared to fresh soymilk.","Made available in DSpace on 2014-12-17T21:21:47Z (GMT). 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