GUACAMOLE POWDER: STANDARDIZATION OF THE SPRAY DRYING PROCESS

ABSTRACT Background: Guacamole is a sauce or dressing composed of avocado pulp and other ingredients. Guacamole powder is an important advance in the generation of value added for the avocado chain, as it is an alternative product with the potential to be used by the final consumer. Objectives: T...

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Autores principales:	Eliana ESTRADA M, Misael CORTÉS R, Jesús GIL
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia
Materias:	Persea americana powder for food preparation optimization dried food food production Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/2d5bc4435f9b4179ac23b800432a2014
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spelling	oai:doaj.org-article:2d5bc4435f9b4179ac23b800432a20142021-12-02T07:01:14ZGUACAMOLE POWDER: STANDARDIZATION OF THE SPRAY DRYING PROCESS0121-400410.17533/udea.vitae.v24n2a03https://doaj.org/article/2d5bc4435f9b4179ac23b800432a2014http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042017000200102&lng=en&tlng=enhttps://doaj.org/toc/0121-4004ABSTRACT Background: Guacamole is a sauce or dressing composed of avocado pulp and other ingredients. Guacamole powder is an important advance in the generation of value added for the avocado chain, as it is an alternative product with the potential to be used by the final consumer. Objectives: The aim of this study was to standardize the spray drying process for guacamole powder using the response surface methodology. Methods: Four independent variables were taken into account for the experiment design: atomizing disk speed (ADS), air inlet temperature (AIT), air outlet temperature (AOT) and vacuum pressure (VP). In addition, the following dependent variables were considered: water activity (aw), moisture (Xw), solubility (S), hygroscopicity (H), color (L, a and b), extractable oil content (EO), peroxide index (PI) and particle size (D10, D50 and D 90). Likewise, the following two dependent variables associated with the process were identified: yield (Y) and deposit formation (DF). Results: The best conditions for the process were obtained with ADS = 27451 rpm, AIT = 168ºC, AOT = 90ºC and VP = 1.77 ″H2O. These conditions yielded guacamole powder with the desired properties, namely: maximum Y, S, L, b, EO and minimal DF, aw, Xw, H, a, PI, D10, D50, D90. Conclusions: The spray drying process is an effective technology that provides added value to avocado, the ADS being the independent variable that has the greatest impact on the quality of powdered guacamole.Eliana ESTRADA MMisael CORTÉS RJesús GILUniversidad de AntioquiaarticlePersea americanapowder for food preparationoptimizationdried foodfood productionFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 24, Iss 2, Pp 102-112
institution	DOAJ
collection	DOAJ
language	EN
topic	Persea americana powder for food preparation optimization dried food food production Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Persea americana powder for food preparation optimization dried food food production Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Eliana ESTRADA M Misael CORTÉS R Jesús GIL GUACAMOLE POWDER: STANDARDIZATION OF THE SPRAY DRYING PROCESS
description	ABSTRACT Background: Guacamole is a sauce or dressing composed of avocado pulp and other ingredients. Guacamole powder is an important advance in the generation of value added for the avocado chain, as it is an alternative product with the potential to be used by the final consumer. Objectives: The aim of this study was to standardize the spray drying process for guacamole powder using the response surface methodology. Methods: Four independent variables were taken into account for the experiment design: atomizing disk speed (ADS), air inlet temperature (AIT), air outlet temperature (AOT) and vacuum pressure (VP). In addition, the following dependent variables were considered: water activity (aw), moisture (Xw), solubility (S), hygroscopicity (H), color (L, a and b), extractable oil content (EO), peroxide index (PI) and particle size (D10, D50 and D 90). Likewise, the following two dependent variables associated with the process were identified: yield (Y) and deposit formation (DF). Results: The best conditions for the process were obtained with ADS = 27451 rpm, AIT = 168ºC, AOT = 90ºC and VP = 1.77 ″H2O. These conditions yielded guacamole powder with the desired properties, namely: maximum Y, S, L, b, EO and minimal DF, aw, Xw, H, a, PI, D10, D50, D90. Conclusions: The spray drying process is an effective technology that provides added value to avocado, the ADS being the independent variable that has the greatest impact on the quality of powdered guacamole.
format	article
author	Eliana ESTRADA M Misael CORTÉS R Jesús GIL
author_facet	Eliana ESTRADA M Misael CORTÉS R Jesús GIL
author_sort	Eliana ESTRADA M
title	GUACAMOLE POWDER: STANDARDIZATION OF THE SPRAY DRYING PROCESS
title_short	GUACAMOLE POWDER: STANDARDIZATION OF THE SPRAY DRYING PROCESS
title_full	GUACAMOLE POWDER: STANDARDIZATION OF THE SPRAY DRYING PROCESS
title_fullStr	GUACAMOLE POWDER: STANDARDIZATION OF THE SPRAY DRYING PROCESS
title_full_unstemmed	GUACAMOLE POWDER: STANDARDIZATION OF THE SPRAY DRYING PROCESS
title_sort	guacamole powder: standardization of the spray drying process
publisher	Universidad de Antioquia
url	https://doaj.org/article/2d5bc4435f9b4179ac23b800432a2014
work_keys_str_mv	AT elianaestradam guacamolepowderstandardizationofthespraydryingprocess AT misaelcortesr guacamolepowderstandardizationofthespraydryingprocess AT jesusgil guacamolepowderstandardizationofthespraydryingprocess
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GUACAMOLE POWDER: STANDARDIZATION OF THE SPRAY DRYING PROCESS

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