Optimizing the Production of a Novel Infant Formula Including Rice Protein Microgels
International Food Innovation and Sustainability Congress , İstanbul, Turkey, 7 - 09 May 2026, pp.102, (Summary Text)
- Publication Type: Conference Paper / Summary Text
- City: İstanbul
- Country: Turkey
- Page Numbers: pp.102
- Open Archive Collection: AVESIS Open Access Collection
- Karadeniz Technical University Affiliated: Yes
Abstract
The utilization of diverse and sustainable resources for infant formula production has become one of the major priorities for modern food science. Therefore, this research focused on the production and process optimization of an innovative plant-based infant formula including rice protein microgels. The structural modification of rice protein gels into microgels was achieved via a top-down method using high-pressure homogenization. To optimize the subsequent wet-mixing and drying stages, the effects of varying pasteurization temperatures (75 °C and 85 °C), homogenization pressures (18 and 27 MPa), and spray dryer inlet temperatures (130, 145, and 160 °C) were evaluated. Characterization of the final spraydried powders demonstrated moisture levels of 1.4–5.6% (w.b.), dispersibility indexes of 41.8–76.8%, and surface fat concentrations of 0.019–0.039 g fat/g powder. To confirm the product's suitability for infant consumption, in vitro digestion analyses were performed to verify the bioavailability of the incorporated rice protein microgels.