Estudio de secado por aspersión para la obtención de pulpa de uvilla (Physalis peruviana L.) en polvo

Abstract

The gooseberry pulp (Physalis peruviana L) has a high nutritional value. Spray drying is one of the most used methods by food industries to preserve the nutritional properties of food. In the present work studied the optimal conditions for the spray drying of the goosberry pulp, the objective was to determine the adequate concentrations of the drying coadjuvants: maltodextrin and soluble potato starch also the temperatures of entry and exit of the process were determined and the physical chemical characteristics of the finished product were evaluated. The adequate concentrations of maltodextrin and soluble potato starch were 75 and 56 percent respectively, the inlet and outlet temperatures in the dryer were 140 and 80 Celsius degrees. According to the calculated concentrations, the yield of the powdered gooseberry pulp was determined giving a value of 36,07 percent of soluble starch and 75,87 percent of maltodextrin, which was the best treatment. The physicochemical characteristics were only carried out for the best treatment, giving a humidity of 1,56 – 3,85 percent and pH 3,85 – 3,46, in a span of four weeks, solubility 86 percent, total carbohydrates 54,2 percent and total poly phenols 0.21 gGAE per each 100g of gooseberry pulp. Thanks to these characteristics it is expected that the dust of goosberry obtained by spray drying is an ingredient with better resistance to environmental conditions extending the useful life.