K Nn mK - Amecamex.org.mx

FSB1-2004
Food Science and Biotechnology in Developing Countries
In Table 1, show fisico-chemstry the obtained of the characterization results of the fresh juice of barley.
*Means three replicates.
Tabla 1. Fisico-chemestry composition and parameters of color of barley juice.
FISICOCHEMESTRY VALUE *
ANALYSIS
Humidity 80.22 %
Color L* 33.54
a* - 3.00
b* 32.33
Soluble solids 8.3 0 Brix
Ashes 0.83%
Proteins 13.04 %
Total sugars 4.91 %
Minerals Ca 0.0088%
Mg 0.0018%
Na 0.0315%
K 0.045%
Fe No representative
pH 6.1
Characterization of the barley powder
The conditions of drying and their relation with the humidity parameters, color, proteins, sugars, minerals
(Ca, Mg, Na, K and Fe), as well as with the rehidratation properties (time of humidification, insolubility and
dispersability index) are indicated next:
Humidity
The Figure 1, show the relation that exists between the humidity of powder products and the conditions of
drying (% of maltodextrin and inlet temperature to the dryer). To a temperature of drying of 160 0 C the
powders presented a greater humidity content (8,4 to 9,69%), to a temperature of drying of 140 0 C the
humidity was smaller (3,68 to 5,46%) and to 120 0 C the humidity was in a rank from 5,53 to 7,68%, these
variations were was due to the different conditions of operation in the SD (temperature, flow of feeding
and maltodextrin content). The smaller humidity was 3,68%, to the following conditions of drying: inlet
temperature of 140 0 C, flow of feeding of 11 ml/min and a maltodextrin content of 1% and the greater
humidity was 9,69% to a inlet air temperature of 160 0 C, 13 ml/min of flow of feeding and 5% of
maltodextrin. The inlet air temperature to obtain powder products from juice of barley with low humidity
contents (average 4,43%) was to 140 0 C, which demonstrated that the temperature of inlet air went
influence considerably in the obtained humidity results, this value is similar to the values of humidity found
by Ramirez et al. (2002) (3,2 %); Valenzuela, et al. (1995) (1.4%) and Candelas and Alanís (2003)
(3.172%), for the microencapsulations powder elaboration from juice of maracuyá, different vegetables
and tomato, respectively. The results previous indicates that our powder had a smaller humidity to 10%,
which is desirable in industrialized powders.
Color
The highest value of the chromatic component a* was 7.05, which corresponds to a powder with a
compared dark green color with the fresh juice of barley, to a inlet air temperature of 160 0 C, flow of
feeding of 13 ml/min and 3% of maltodextrin, as well with a greater humidity content (9.61%), reason why
us observed that to a greater humidity content the powders presented a darker green color (average a* = -
5,21), in comparison with the samples with smaller humidity content (average a* = -2,52), to 140 0 C, where