A protein powder agglomeration process using açaí pulp as the binder: An analysis of the process parameters

Abstract

This work investigated the fluidized bed agglomeration of a plant protein powder blend using an açaí pulp binder in order to improve the physical and handling properties. The blend was prepared mixing isolated pea protein powder and concentrated rice protein powder. The influence of air temperature and binder flow rate on the moisture content, particle size and process yield was evaluated using a factorial design. The anthocyanins content, wettability and flowability of the powder was also evaluated. The agglomeration produced large granules with better physical properties, indicating that açaí pulp can be used as a binder. Statistical analysis showed that binder flow rate had the greatest influence on moisture content and process yield; air temperature had a greater effect on particle size. The optimum condition (T = 75 °C, Q = 2.0 mL/min) resulted in granules that were twice as large as the initial particles. Anthocyanins were incorporated (2.34 mg/100 g) with an acceptable moisture content (≤10%) and a high yield (>75%). Flowability was greater in the agglomerated powder than in the raw material with a wetting time reduction of about 77.0%. The resulting protein powder combines the properties of an instant powder with health and nutritional benefits. © 2020 The Society of Powder Technology Japan