Spray-drying of passion fruit juice using lactose-maltodextrin blends as the support material
- Angel,Ruiz Cabrera Miguel
- Espinosa-Muñoz,Lucía Carolina
- Aviles-Aviles,Carlos
- González-García,Raúl
- Moscosa-Santillán,Mario
- Grajales-Lagunes,Alicia
- Abud-Archila,Miguel
DOIAbstract
The objective of this study was to assess the effectiveness of the blends with different levels of lactose-maltodextrin (8:5, 10:5, and 12:5 % w/v) during the spray-drying of the passion fruit juice. The drying was carried out in a laboratory spray dryer (Pulvis GB 22 model) at two inlet air temperatures (180 and 190 ºC), and two air pressures (0.10 and 0.20 MPa). The moisture content, hygroscopicity and vitamin C retention were evaluated in the powder obtained. Response surface plots (p<0.05) showed that the lowest values of the moisture content and hygroscopicity were reached in the temperature range of 188-190 ºC and at 12:5 % (w/v) concentration of lactose-maltodextrin; the best vitamin C retention level occurred at 180 ºC and 0.2 MPa
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