Effect of spray-drying and freeze-drying on the composition, physical properties, and sensory quality of pea processing water (Liluva)

Abstract

Spray-drying and freeze-drying can extend the shelf life and improve the transportability of high-nutritional foods such as Liluva (processing water of legumes). Nonetheless, the effects of these processes on nutrition, physiochemical properties, and sensory quality are unknown. In this study, particle sizes, protein profiles, colour, and preliminary sensory profile of pea powder samples were determined by Mastersizer 3000, protein gels, chroma meter, and 9-point hedonic scale, respectively. Results indicated that no significant difference was found in the molecular weight distribution of protein bands in pea water and sensory profile after drying. Fibre content in pea water after spray-drying was higher while soluble carbohydrates and minerals were lower than those after freeze-drying. Spray-drying decreased pea water’s lysine content, particle size, redness colour, and yellowness colour, while it increased its light colour; however, freeze-drying showed the opposite results. Overall, spray-drying could be a better drying technology that can be applied to dry pea water. Further experiments are required, however, to determine the influence of drying technologies on emulsifying activity.