Elaboración de una bebida instantánea a base de suero de leche, pulpa de tomate de árbol (Solanum betaceum) y harina de maíz, mediante secado por aspersión

Abstract

In this study, an instant beverage was made from whey, tamarillo pulp (Solanum betaceum) and corn flour by a process of spray drying. This product was obtained from experimental designs applied to the formulation as well as to the parameters of the spray drying operation, related to flavour and humidity respectively. To ensure the safety of the mixtures, INEN standards were complied, carrying out physicochemical and microbiological analyses, as well as protein quantification. This research focused on obtaining the ideal mix that would enter in the spray dryer, carried out using a sensory evaluation. As a result of the sensory evaluation, the composition of the best mix was 50.6 % whey, 32 % maltodextrin, 15.6 % tamarillo pulp, 1.5 % corn flour and 0.3 % stevia sweetener; physicochemical, Brix degrees, density and viscosity analyzes were performed to this resulting mixture. In order to obtain the powdered beverage, the mix was spray-dried, in which the best drying conditions were studied through humidity of the powder as the response variable. The optimal conditions of the equipment operation were determined through a response surface, where the best drying temperature of 140 ºC was obtained as well as a feed rate of 4, corresponding to 9.25 ml/min. With these results of operating parameters of the spray dryer, a minimum humidity percentage of 4.19 % was obtained, allowing the product to comply with local standards. In addition, physicochemical tests were performed on the powder, such as: reconstitution pH, aqueous activity, solubility, microbiological analysis and protein quantification. Data analysis was carried out using ANOVA to statistically determine differences between operating variables of the spray dryer and their interactions with the response variable humidity