Comportamiento de la vitamina c en un producto a base de lactosuero y pulpa de mango variedad magdalena river (Mangífera indica l.) durante el secado por aspersión

Abstract

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 other parameters 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 of 24908 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.