Determining the Effects of Spray Drying Conditions on Water Absorption Index, Water Solubility Index, Solubility and Water Activity (\(a_w\)) of Rice Milk Powder

Abstract

Cow's milk is extensively consumed because it is a good source of protein. It also serves as a complete food, containing all of the essential components such as fat, carbs, and proteins. Due to lactose sensitivity in some people, plant-based milk products, which have the same nutritional benefits as cow's milk, are becoming more popular. Broken rice has the same nutritional content as raw rice and can be processed into a variety of value-added products. A liquid derived from rice generally known as rice milk is suitable substitute for animal milk in the world.  The broken rice was used in this study to make rice milk using the ideal process parameters. Rice milk was spray dried to extend its shelf life at various feed flow rates and intake drying air temperatures. In order to provide the ideal circumstances for spray drying, temperature and feed flow rate were optimised using the desirability function, which satisfied all replies with the necessary values.  The predicted optimum conditions were;T = \(138^{\circ}\)C, and Q = 35 mL/min. Water activity, water solubility index, and water absorption index response values under these circumstances were 0.30, 72.8%, and 21.7%, respectively.