Behavior of vitamin C in a product based on whey and variety Magdalena River mango (Mangifera Indica l.) during spray drying

被引：3

作者：

Mendoza-Corvis, Fernando A. ^{[1
,2
]}

Arteaga M, Margarita ^{[1
]}

Perez S, Omar ^{[1
]}

机构：

[1] Univ Cordoba, Fac Ingn, Programa Ingn Alimentos, Monteria, Colombia

[2] Univ Sucre, Fac Ingn, Sincelejo, Colombia

来源：

REVISTA CHILENA DE NUTRICION | 2016年 / 43卷 / 02期

关键词：

ascorbic acid; maltodextrina; spray drying;

D O I：

10.4067/S0717-75182016000200008

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

The mango of hilacha and whey are two perishables with a lot of nutrients. The objective of this research was to evaluate the conditions of spray drying of a product based on these raw materials trying to get the maximum recovery of vitamin C. The product was dried at inlet temperatures of hot air between 120 degrees C -160 degrees C and outlet 65 degrees C to 74 degrees C using maltodextrin between 15% - 35%. The concentration of vitamin C (AOAC 967.21/90) and other parameters such as hygroscopicity, solubility and color of the product was evaluated. The best drying conditions were defined using a concentration of 27,5% maltodextrin, inlet and outlet temperatures of the air of 138,2 degrees C and 69,6 degrees C with a speed of 24908 rpm spraying, obtaining a recovery of vitamin C 15,60 mg/100 g of product (58,15%) and over 80% of the other constituents studied.

引用

页码：159 / 166

页数：8

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