Resumen

CHAVEZ-SALAZAR, Andrés; RUIZ-URBANO, Diego A.; ROJAS-SANCHEZ, Juan C.  y  CASTELLANOS-GALEANO, Francisco J.. Evaluation of a functional beverage obtained by spray drying. Ing. compet. [online]. 2022, vol.24, n.1, e20110582.  Epub 30-Oct-2021. ISSN 0123-3033.  https://doi.org/10.25100/iyc.24i1.10582.

With this work, a functional and natural powder beverage was obtained based on natural ingredients with high protein content through the spray drying process. Two formulations of a functional beverage were sensorially evaluated, selecting only one of them, which was subjected to the following operating conditions: speed of the atomizer disk (30,000 RPM), air inlet temperature (145°C), and temperature air outlet (80°C). In addition to the above, the physicochemical and bromatological analysis was carried out both to the functional food in a liquid state and to that obtained in powder in order to compare its nutritional quality. The physicochemical and nutritional characteristics, in particular the protein content of the functional product in powder, were preserved, and once reconstituted in water it had a good sensory acceptance.

Palabras clave : dehydration; functional beverage; protein content; sensory acceptance.

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