Evaluación de una bebida funcional obtenida mediante secado por aspersión
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Con este trabajo se obtuvo una bebida funcional y natural en polvo a base de ingredientes naturales con alto contenido proteico mediante el proceso de secado por aspersión. Se evaluaron sensorialmente dos formulaciones de una bebida funcional, seleccionando solo una de ellas, la cual se sometió a las siguientes condiciones de operación: velocidad del disco atomizador (30,000 RPM), temperatura de entrada del aire (145 °C) y temperatura de salida del aire (80 °C). Aunado a lo anterior se realizó el análisis fisicoquímico y bromatológico tanto al alimento funcional en estado líquido como al obtenido en polvo con el fin de comparar su calidad nutricional. Las características fisicoquímicas y nutricionales, en particular el contenido proteico del producto funcional en polvo se conservó y una vez reconstituido en agua tuvo una buena aceptación sensorial.
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- Dario Fidel Martinez Pantoja, Mateo Acosta Castaño, Cristina Ines Alvarez Barreto, Francisco Javier Castellanos Galeano, Fritura por inmersión al vacío de rodajas de plátano verde con recubrimientos comestibles , Ingeniería y Competitividad: Vol. 25 Núm. 1 (2023): Ingeniería y Competitividad.
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