Obtención y caracterización de agua de coco (Cocos nucifera) en polvo mediante secado por aspersión utilizando coadyuvantes de secado

Abstract

Spray drying is the most widely used method in food industry because of the stability of products. The objective of this research was to obtain and characterize coconut water (Cocos nucifera) powder by spray drying using drying coadjuvants. The conditions in the process were: inlet temperature 140 Celsius degree and outlet temperature 80 Celsius degree. The concentrations of adjuvants for drying were established in: maltodextrin 82 percent and soluble starch 76 percent. According to the concentrations the yield of powdered product was determined being 78.58 percent with maltodextrin and 20.68 percent soluble starch. The treatment with the best yield was evaluated sensorially and physico-chemically, the results presented a product with a moisture content of 4.67 percent and pH 4,7, these two values are obtained after five weeks, solubility 70.28 percent and carbohydrate content totals of 52.55 percent. The characteristics presented identify a product with useful life and that can also be used as a final or intermediate product for use in other products such as sports drinks.