Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
Email: fikinimatuljannah@mail.ugm.ac.id (F.N.J.); arima.diah.s@ugm.ac.id (A.D.S.); ayun.qurrotul@ugm.ac.id (Q.A.)
*Corresponding author
Manuscript received April 17, 2026; accepted June 1, 2026; published August 21, 2026
Abstract—Jack bean (Canavalia ensiformis L.) is one of the local legumes that has the potential to be developed as a plant-based emulsifier. Currently, the spray drying method is widely used in the food industry. The setting conditions, in this case the inlet temperature, affect the characteristics of the protein and the emulsifying properties of jack bean protein. This study evaluated the effect of the spray drying inlet temperature (temperatures 160 °C and 210 °C) on protein content, color (L*, a*, b* values), Amadori and Melanoidin content, as well as jack bean protein solubility. This study also evaluated an Emulsion Activity Index (EAI), creaming index, adsorbed protein, and optical microscopy of jack bean protein emulsions. The results showed that the protein content of jack bean protein dried at different temperatures was also significantly different (p < 0.05). Similarly with color, solubility, and Amadori and Melanoidin compounds. Jack bean protein extract dried at 160 °C had higher protein content and solubility. Upon application in emulsion system, both protein samples displayed high Emulsifying Activity Index (EAI) of 191.34 m²/g for jack bean protein dried at 160 °C and 159 m²/g of which dried at 210 °C. Nevertheless, the stability of the protein-stabilized emulsions were still low as indicated by creaming index values reaching 72% and 71% after one hour of observation due to the large particle size. This result suggested that spray drying at 160 °C provided better techno-functionality as compared to at 210 °C.
Keywords—Jack bean, spray dryer, inlet temperature, protein, emulsifying properties
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Cite: Fiki Ni’matul Jannah, Arima Diah Setiowati, and Qurrotul A’yun, "The Effect of Spray Drying Temperature on the Emulsifying Properties of Jack Bean Protein Concentrate," International Journal of Chemical Engineering and Applications vol. 17, no. 2, pp. 33-37, 2026.
