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

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.