Evaluation of a functional beverage obtained by spray drying

https://doi.org/10.25100/iyc.v24i1.10582
Dehydration Functional beverage Protein content Sensory acceptance

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Published: Jan 15, 2022
Issue: Vol. 24 No. 1 (2022): Ingenieria y Competitividad
Section Artículos de investigacion

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Authors

  Andrés Chávez Salazar Universidad de Caldas, Facultad de Ingenierías, Programa de Ingeniería de Alimentos, Manizales, Colombia
  Diego A. Ruiz Urbano Universidad de Caldas, Facultad de Ingenierías, Programa de Ingeniería de Alimentos, Manizales, Colombia
  Juan C. Rojas Sánchez Universidad de Caldas, Facultad de Ingenierías, Programa de Ingeniería de Alimentos, Manizales, Colombia
  Francisco J. Castellanos Galeano Universidad de Caldas, Facultad de Ingenierías, Programa de Ingeniería de Alimentos, Manizales, Colombia
Abstract

With this work, a functional and natural powder beverage was obtained based on natural ingredients with high protein content through the spray drying process. Two formulations of a functional beverage were sensorially evaluated, selecting only one of them, which was subjected to the following operating conditions: speed of the atomizer disk (30,000 RPM), air inlet temperature (145°C), and temperature air outlet (80°C). In addition to the above, the physicochemical and bromatological analysis was carried out both to the functional food in a liquid state and to that obtained in powder in order to compare its nutritional quality. The physicochemical and nutritional characteristics, in particular the protein content of the functional product in powder, were preserved, and once reconstituted in water it had a good sensory acceptance.

How to Cite
1.
Chávez Salazar A, Ruiz Urbano DA, Rojas Sánchez JC, Castellanos Galeano FJ. Evaluation of a functional beverage obtained by spray drying. inycomp [Internet]. 2022 Jan. 15 [cited 2024 Nov. 18];24(1). Available from: https://revistaingenieria.univalle.edu.co/index.php/ingenieria_y_competitividad/article/view/10582
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Received 2020-09-01
Accepted 2021-05-05
Published 2022-01-15
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