INFLUENCE OF SPRAY DRYING PROCESS ON THE QUALITY OF AVOCADO POWDER: A FUNCTIONAL FOOD WITH GREAT INDUSTRIAL POTENTIAL

ABSTRACT Background: Colombia is the fifth largest producer of avocado and its agribusiness chain lacks value-added diversified products. Therefore, at the governmental level, there has been promotion of internationalization policies aimed at opening up new markets and innovation with improved tec...

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Autores principales:	Alejandra MARULANDA, Marilza RUIZ-RUIZ, Misael CORTES-RODRÍGUEZ
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia
Materias:	Persea americana dried foods food processing optimization powder for food preparation. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/bf8d301284be4ad88712ffc8424c7fac
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spelling	oai:doaj.org-article:bf8d301284be4ad88712ffc8424c7fac2021-12-02T04:41:15ZINFLUENCE OF SPRAY DRYING PROCESS ON THE QUALITY OF AVOCADO POWDER: A FUNCTIONAL FOOD WITH GREAT INDUSTRIAL POTENTIAL0121-400410.17533/udea.vitae.25n1a05https://doaj.org/article/bf8d301284be4ad88712ffc8424c7fachttp://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042018000100037&lng=en&tlng=enhttps://doaj.org/toc/0121-4004ABSTRACT Background: Colombia is the fifth largest producer of avocado and its agribusiness chain lacks value-added diversified products. Therefore, at the governmental level, there has been promotion of internationalization policies aimed at opening up new markets and innovation with improved technology and food consumption patterns, while spray drying is an alternative conservation for avocado, a highly perishable fruit. Objectives: the aim of this study was to optimize the spray drying process for obtaining Hass avocado powder with better physicochemical properties and processing. Methods: an experimental design "Optimal" was used in the response surface methodology based on four factors: (A) maltodextrin (MD) concentration (2.81 to 11.25% w/w), (B) air inlet temperature (140-160°C), (C) outlet air temperature (80-90°C) and (D) atomizer disk speed (20000-26000 rpm). Results: The response variables where statistically significant differences (p<0.05) were found including: moisture, water activity, solubility, color coordinates (L, a, b*) hygroscopicity, wettability, extractable oil and deposit formation versus factors studied. Optimized value factors were: (A) 6.93% (B) 160°C (C) 84°C and (D) 26000 rpm. Conclusions: The experimental process optimization is presented as an effective tool for agribusiness, which improves product quality in terms of the factors that affect it, and in the case of avocado, allows the development of new value-added products, with potential uses in the food industry, pharmaceutical, cosmeceutical, among others.Alejandra MARULANDAMarilza RUIZ-RUIZMisael CORTES-RODRÍGUEZUniversidad de AntioquiaarticlePersea americanadried foodsfood processingoptimizationpowder for food preparation.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 25, Iss 1, Pp 37-48
institution	DOAJ
collection	DOAJ
language	EN
topic	Persea americana dried foods food processing optimization powder for food preparation. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Persea americana dried foods food processing optimization powder for food preparation. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Alejandra MARULANDA Marilza RUIZ-RUIZ Misael CORTES-RODRÍGUEZ INFLUENCE OF SPRAY DRYING PROCESS ON THE QUALITY OF AVOCADO POWDER: A FUNCTIONAL FOOD WITH GREAT INDUSTRIAL POTENTIAL
description	ABSTRACT Background: Colombia is the fifth largest producer of avocado and its agribusiness chain lacks value-added diversified products. Therefore, at the governmental level, there has been promotion of internationalization policies aimed at opening up new markets and innovation with improved technology and food consumption patterns, while spray drying is an alternative conservation for avocado, a highly perishable fruit. Objectives: the aim of this study was to optimize the spray drying process for obtaining Hass avocado powder with better physicochemical properties and processing. Methods: an experimental design "Optimal" was used in the response surface methodology based on four factors: (A) maltodextrin (MD) concentration (2.81 to 11.25% w/w), (B) air inlet temperature (140-160°C), (C) outlet air temperature (80-90°C) and (D) atomizer disk speed (20000-26000 rpm). Results: The response variables where statistically significant differences (p<0.05) were found including: moisture, water activity, solubility, color coordinates (L, a, b*) hygroscopicity, wettability, extractable oil and deposit formation versus factors studied. Optimized value factors were: (A) 6.93% (B) 160°C (C) 84°C and (D) 26000 rpm. Conclusions: The experimental process optimization is presented as an effective tool for agribusiness, which improves product quality in terms of the factors that affect it, and in the case of avocado, allows the development of new value-added products, with potential uses in the food industry, pharmaceutical, cosmeceutical, among others.
format	article
author	Alejandra MARULANDA Marilza RUIZ-RUIZ Misael CORTES-RODRÍGUEZ
author_facet	Alejandra MARULANDA Marilza RUIZ-RUIZ Misael CORTES-RODRÍGUEZ
author_sort	Alejandra MARULANDA
title	INFLUENCE OF SPRAY DRYING PROCESS ON THE QUALITY OF AVOCADO POWDER: A FUNCTIONAL FOOD WITH GREAT INDUSTRIAL POTENTIAL
title_short	INFLUENCE OF SPRAY DRYING PROCESS ON THE QUALITY OF AVOCADO POWDER: A FUNCTIONAL FOOD WITH GREAT INDUSTRIAL POTENTIAL
title_full	INFLUENCE OF SPRAY DRYING PROCESS ON THE QUALITY OF AVOCADO POWDER: A FUNCTIONAL FOOD WITH GREAT INDUSTRIAL POTENTIAL
title_fullStr	INFLUENCE OF SPRAY DRYING PROCESS ON THE QUALITY OF AVOCADO POWDER: A FUNCTIONAL FOOD WITH GREAT INDUSTRIAL POTENTIAL
title_full_unstemmed	INFLUENCE OF SPRAY DRYING PROCESS ON THE QUALITY OF AVOCADO POWDER: A FUNCTIONAL FOOD WITH GREAT INDUSTRIAL POTENTIAL
title_sort	influence of spray drying process on the quality of avocado powder: a functional food with great industrial potential
publisher	Universidad de Antioquia
url	https://doaj.org/article/bf8d301284be4ad88712ffc8424c7fac
work_keys_str_mv	AT alejandramarulanda influenceofspraydryingprocessonthequalityofavocadopowderafunctionalfoodwithgreatindustrialpotential AT marilzaruizruiz influenceofspraydryingprocessonthequalityofavocadopowderafunctionalfoodwithgreatindustrialpotential AT misaelcortesrodriguez influenceofspraydryingprocessonthequalityofavocadopowderafunctionalfoodwithgreatindustrialpotential
_version_	1718401148474359808

INFLUENCE OF SPRAY DRYING PROCESS ON THE QUALITY OF AVOCADO POWDER: A FUNCTIONAL FOOD WITH GREAT INDUSTRIAL POTENTIAL

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