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Revista chilena de nutrición

versão On-line ISSN 0717-7518

Resumo

MENDOZA-CORVIS, Fernando A; ARTEAGA M, Margarita  e  PEREZ S, Omar. Behavior of vitamin C in a product based on whey and variety Magdalena River mango (Mangífera Indica /.) during spray drying. Rev. chil. nutr. [online]. 2016, vol.43, n.2, pp.159-166. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182016000200008.

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°C - 160°C and outlet 65°C to 74°C using maltodextrin between 15% - 35%. The concentration of vitamin C (AOAC 967.21/90) and otherparameters 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°C and 69,6°C with a speed of24908 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.

Palavras-chave : ascorbic acid; maltodextrina; spray drying.

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