In the present study, the effectiveness of different vegetable proteins (pea protein isolate, soy protein isolate and zein from maize) at two different ratios (1% and 5%) on product yield and physical properties of spray-dried pulpy tomato juice was investigated. Additionally, these proteins were compared with whey protein concentrate which has a superior effect on spray dried products at the same concentrations. Additionally, plain tomato juice was also spray dried for comparison with vegetable proteins. The product yield of the tomato powders dried with the vegetable proteins was lower than with the whey protein concentrate. Among vegetable proteins, the highest product yield was produced with 1% soy protein isolate. In all products, there was a slight colour difference between the reconstituted tomato powders and the raw tomato juice, which indicated that pulpy tomato juice can be spray dried with minor colour change. All powders had unique free-flowing properties estimated as Carr index and Hausner ratio due to their large particles.
Al-AshehSJumahRBanatFHammadS (2003) The use of experimental factorial design for analysing the effect of spray dryer operating variables on the production of tomato powder. Food and Bioproducts Processing81(2): 81–88.
2.
AnekellaKOrsatV (2013) Optimization of microencapsulation of probiotics in raspberry juice by spray drying. LWT – Food Science and Technology50: 17–24.
3.
AngelRCMEspinosa-MunozLCAviles-AvilesCGonzalez-GarciaRMoscosa-SantillanMGrajales-LagunesA (2009) Spray-drying of passion fruit juice using lactose-maltodextrin blends as the support material. Brazilian Archives of Biology and Technology52: 1011–1018.
4.
BarbosaJBorgesSAmorimMPereiraMOliveiraAPintadoM (2015) Comparison of spray drying, freeze drying and convective hot air drying for the production of a probiotic orange powder. Journal of Functional Foods17: 340–351.
5.
BhandariBRDattaNCrooksRHovesTRigbyS (1997) A semi-empirical approach to optimise the quantity of drying aids required to spray dry sugar-rich foods. Drying Technology15: 2509–2525.
6.
BicudoMOPJóJde OliveiraGAChaimsohnFPSierakowskiMRde FreitasRA (2015) Microencapsulation of juçara (Euterpe edulis m.) pulp by spray drying using different carriers and drying temperatures. Drying Technology33: 153–161.
7.
CheginiGRGhobadianB (2005) Effect of spray-drying conditions on physical properties of orange juice powder. Drying Technology23: 657–668.
8.
El-TinayAIsmailI (1985) Effects of some additives and processes on the characteristics of agglomerated and granulated spray-dried roselle powder. Acta Alimentaria14: 283–295.
9.
FangZXBhandariB (2012) Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice. Food Research International48: 478–483.
10.
FazaeliMEmam-DjomehZKalbasi-AshtariAOmidM (2012a) Effect of process conditions and carrier concentration for improving drying yield and other quality attributes of spray dried black mulberry (Morus nigra) juice. International Journal of Food Engineering8: 1–20.
11.
FazaeliMEmam-DjomehZAshtariAKOmidM (2012b) Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder. Food and Bioproducts Processing90: 667–675.
12.
FerrariCCGermerSPMAlvimIDVissottoFZde AguirreJM (2012a) Influence of carrier agents on the physicochemical properties of blackberry powder produced by spray drying. International Journal of Food Science and Technology47: 1237–1245.
13.
FerrariCCGermerSPMde AguirreJM (2012b) Effects of spray-drying conditions on the physicochemical properties of blackberry powder. Drying Technology30: 154–163.
14.
GongZQZhangMMujumdarASSunJC (2008) Spray drying and agglomeration of instant bayberry powder. Drying Technology26: 116–121.
15.
GoulaAMAdamopoulosKG (2004) Spray drying of tomato pulp: Effect of feed concentration. Drying Technology22: 2309–2330.
16.
GoulaAMAdamopoulosKG (2005a) Spray drying of tomato pulp in dehumidified air: I. The effect on product recovery. Journal of Food Engineering66: 25–34.
17.
GoulaAMAdamopoulosKG (2005b) Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties. Journal of Food Engineering66: 35–42.
18.
GoulaAMAdamopoulosKG (2010) A new technique for spray drying orange juice concentrate. Innovative Food Science & Emerging Technologies11: 342–351.
19.
GoulaAMAdamopoulosKGKazakisNA (2004) Influence of spray drying conditions on tomato powder properties. Drying Technology22: 1129–1151.
20.
HoruzEAltanAMaskanM (2012) Spray drying and process optimization of unclarified pomegranate (Punica granatum) juice. Drying Technology30: 787–798.
21.
JangamSVThoratBN (2010) Optimization of spray drying of ginger extract. Drying Technology28: 1426–1434.
22.
JayasunderaMAdhikariBAdhikariRAldredP (2011a) The effect of protein types and low molecular weight surfactants on spray drying of sugar-rich foods. Food Hydrocolloids25: 459–469.
23.
JayasunderaMAdhikariBHowesTAldredP (2011b) Surface protein coverage and its implications on spray-drying of model sugar-rich foods: Solubility, powder production and characterisation. Food Chemistry128: 1003–1016.
24.
JinapongNSuphantharikaMJamnongP (2008) Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of Food Engineering84: 194–205.
25.
KaracaACLowNHNickersonMT (2015) Potential use of plant proteins in the microencapsulation of lipophilic materials in foods. Trends in Food Science & Technology42(1): 5–12.
26.
KarlovićSBosiljkovTBrnčićMSemenskiDDujmićFTripaloB (2015) Reducing fat globules particle-size in goat milk: Ultrasound and high hydrostatic pressures approach. Chemical and Biochemical Engineering Quarterly28: 499–507.
27.
KhaTCNguyenMHRoachPD (2010) Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. Journal of Food Engineering98: 385–392.
28.
MestryAPMujumdarASThoratBN (2011) Optimization of spray drying of an innovative functional food: Fermented mixed juice of carrot and watermelon. Drying Technology29: 1121–1131.
29.
NaczkMRubinLJShahidiF (1986) Functional properties and phytate content of pea protein preparations. Journal of Food Science51: 1245–1247.
30.
NesterenkoAAlricISilvestreFDurrieuV (2013) Vegetable proteins in microencapsulation: A review of recent interventions and their effectiveness. Industrial Crops and Products42: 469–479.
31.
OsorioCForeroDPCarriazoJG (2011) Characterisation and performance assessment of guava (Psidium guajava L.) microencapsulates obtained by spray-drying. Food Research International44: 1174–1181.
32.
QuekSYChokNKSwedlundP (2007) The physicochemical properties of spray-dried watermelon powders. Chemical Engineering and Processing: Process Intensification46: 386–392.
33.
Quispe-CondoriSSaldañaMDATemelliF (2011) Microencapsulation of flax oil with zein using spray and freeze drying. LWT – Food Science and Technology44: 1880–1887.
34.
Rodriguez-HernandezGRGonzalez-GarciaRGrajales-LagunesARuiz-CabreraMA (2005) Spray-drying of cactus pear juice (Opuntia streptacantha): Effect on the physicochemical properties of powder and reconstituted product. Drying Technology23: 955–973.
35.
RoustapourORAzadNMSarsharM (2012) Determination of pomegranate juice powder properties produced by a pilot plant spray dryer with a two-fluid nozzle. Drying Technology30: 1906–1917.
36.
SyamaladeviRMInsanSKDhawanSSablaniSS (2012) Physicochemical properties of encapsulated red raspberry (Rubus idaeus) powder: Influence of high-pressure homogenization. Drying Technology30: 484–493.
37.
TononRVBrabetCHubingerMD (2010) Anthocyanin stability and antioxidant activity of spray-dried acai (Euterpe oleracea Mart.) juice produced with different carrier agents. Food Research International43: 907–914.
38.
YoussefiSEmam-DjomehZMousaviSM (2009) Comparison of artificial neural network (ANN) and response surface methodology (RSM) in the prediction of quality parameters of spray-dried pomegranate juice. Drying Technology27: 910–917.
