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

Abstract

ABSTRACT Soy meal, a substantial byproduct of soy-oil processing, is rich in crude protein (44–49%), crude ash (5.2–9.1%), minerals, and vitamins. Only 2% of the total soy meal is consumed by humans, while 97% is utilized for animal feed and other industrial purposes. In this study, we use soy meal from non-genetically modified high oleic (Non-GMO-HO) soybean oil processing to develop value-added food products. In this study, soy meal was spray-dried using 5–15% maltodextrin and gum Arabic as a drying aid because trial investigations revealed that the sticky behavior of soy meal powder, which impacts product yield. The physical properties, such as colour, flowability (m3/h), moisture content (%), water activity (Aw), hygroscopicity (%), reconstitution properties, viscosity (mPa-s), thermal degradation behavior, and particle size distribution, were investigated to analyze the impact of drying aid on the quality of soy meal powder. JMP 14.0.0 Pro software was used to conduct the statistical analysis. Spray-dried soy meal powder can be used in reconstituted beverages, infant formulas, soy-based cookies, meat analogs, carrier agents, and more.