Quality of purula (rice seasoning for anemia from soy protein hydrolysate and seaweed) during pilot plant scale development using drum drying process

Abstract

Purula is a new rice seasoning product made from soy protein hydrolysate and seaweed. It contains low molecular weight (<20 kDa) biopeptide from soybean that can enhance iron absorption and fortified with vitamin and mineral to prevent anemia. This research aimed to monitor the quality of purula and its main ingredient during pilot plant scale process. The two main ingredients of purula are soy protein hydrolysate flour and seaweed slurry. Steam flash explosion and enzymatic hydrolysis treatment were applied to the soybean, followed by drum drying to produce soy protein hydrolysate flour. Brown and green algae were blanched and grinded to make seaweed slurry. Then, they were mixed with flour mix, drum dried, and added with vitamin and mineral to produce purula. Proximate, microbiological, and heavy chemical analysis were conducted on samples taken during stages of purula processing. Moisture content and thickness of Purula flakes were examined during pilot plant process. Molecular weight of protein analysis was also conducted on raw soybean, soy protein hydrolysate, and purula. Microbiological and chemical quality of soy protein hydrolysate flour, seaweed slurry, and purula conform with the food safety requirement. This indicates that Purula is safe for human consumption. Purula flakes produced by drum drying process also share consistent results of moisture content and thickness of Purula flake within 5 days of production. Low molecular weight of protein (<20 kDa) was produced on soy protein hydrolysate and still intact on purula finished product. This study concluded that purula is able to be properly produced on pilot plant scale.