Optimization of spray-drying conditions for the preparation of whey protein concentrate–iron complex using response surface methodology.

Abstract

In this study, spray-drying process was optimized to produce whey protein concentrate–iron (WPC–Fe) complex with the aim of making iron compatible with food products. WPC-80 and FeSO4 complex formation was achieved using centrifugation (to remove insoluble iron), ultrafiltration (to remove unbound iron), and spray-drying. Spray-drying of WPC–Fe complex solution was carried out at inlet temperature, flow rate, and total solids (TS) ranging from 126.3°C to 193.6°C, 0.63 to 9.87 ml min−1, and 1.59% to 18.40%, respectively, as generated by central composite rotatable design. The optimum operating condition for WPC–Fe complex production was 180°C inlet drying temperature, 2.66 ml min−1 flow rate, and 15% TS content. At this optimized condition, moisture content, yield, and solubility were observed to be 4.19%, 8.21 g 100 ml−1, and 87.53% which were comparable with the predicted values, viz. 4.11%, 8.29 g 100 ml−1, and 87.63%, respectively. The spray-dried WPC–Fe complex generated could be used in foods as an organic fortifier to reduce the menace of iron deficiency.