Guacamole powder: an innovative development from the investigation
Rationale: Guacamole is a sauce or dressing composed of avocado pulp and other ingredients. Guacamole powder is an important advancement in the generation of added value for the avocado production chain, as it is an alternative product with the potential to be used by end consumers. Aims: The aim o...
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Universidad de Antioquia
2017
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oai:doaj.org-article:a430fcd85a5e4ccb8287e82870958f5d2021-11-19T04:09:02ZGuacamole powder: an innovative development from the investigation0121-40042145-2660https://doaj.org/article/a430fcd85a5e4ccb8287e82870958f5d2017-11-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/328225https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660 Rationale: Guacamole is a sauce or dressing composed of avocado pulp and other ingredients. Guacamole powder is an important advancement in the generation of added value for the avocado production chain, as it is an alternative product with the potential to be used by end consumers. Aims: 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 D90). 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 M.Misael CORTÉS R.Jesús GILUniversidad de AntioquiaarticlePersea americanapowder for food preparationOptimizationdried foodfood productionFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 24, Iss 2 (2017) |
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DOAJ |
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DOAJ |
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EN |
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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: an innovative development from the investigation |
| description |
Rationale: Guacamole is a sauce or dressing composed of avocado pulp and other ingredients. Guacamole powder is an important advancement in the generation of added value for the avocado production chain, as it is an alternative product with the potential to be used by end consumers. Aims: 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 D90). 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.
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| 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: an innovative development from the investigation |
| title_short |
Guacamole powder: an innovative development from the investigation |
| title_full |
Guacamole powder: an innovative development from the investigation |
| title_fullStr |
Guacamole powder: an innovative development from the investigation |
| title_full_unstemmed |
Guacamole powder: an innovative development from the investigation |
| title_sort |
guacamole powder: an innovative development from the investigation |
| publisher |
Universidad de Antioquia |
| publishDate |
2017 |
| url |
https://doaj.org/article/a430fcd85a5e4ccb8287e82870958f5d |
| work_keys_str_mv |
AT elianaestradam guacamolepowderaninnovativedevelopmentfromtheinvestigation AT misaelcortesr guacamolepowderaninnovativedevelopmentfromtheinvestigation AT jesusgil guacamolepowderaninnovativedevelopmentfromtheinvestigation |
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1718420511639207936 |