K Nn mK - Amecamex.org.mx

FSB1-2004
Food Science and Biotechnology in Developing Countries
they obtained dusts with a green color similar to the one of the fresh juice of barley (a* = -3,00). For this
reason to a inlet air temperature of 140 0 C to the dryer powder with parameters of color were obtained
similar to the fresh juice, due to their chlorophyll content.
Whistler and Daniel (1985) consider that these changes had to non-enzymatic reactions of darkening, the
factors that take part in the speed of darkening were the content of humidity, temperature, pH and barley
composition.
Proteins
The barley juice presented a protein content of the 13,04%, value similar to the found by Hagiwara (1985)
in the commercial product Barleygreen ® , which contains 12,7% of proteins, whereas the powder barley
had a maximum value of 19,72% proteins, is amount was better than the protein content of the juice and
of Barleygreen ® , this possibly must to that the dehydrated barley is concentrated more in nutrients than
when it is juice.
Sugars
The sugar microencapsulation content was of 10,28% and in the juice was of 4,91%, which indicates that
this one nutrient is concentrated more in the microencapsulation due to the water liberation in the drying
process.
Minerals (K, Ca, Mg, Na and Fe)
The mineral that appeared in greater proportion was the potassium (3.53%-6.28%) with an average of
4,62% with respect to the average of other minerals (Ca 0,46%, Mg 0,71%, Na 0,76% and Fe 45,74 mg/l).
In the fresh juice the amount of this mineral was of 0,045%, smaller value to the reported for powders.
The iron was the element that was in smaller amount (Table 2). The previous amounts of minerals were
smaller to the found by Alais and Linden (1990) that reported a value of potassium of 100-500 mg/100g in
diverse vegetables, on the other hand Martinez (1999) found a value in inferior sodium to 30mg/100g. By
the previous thing, we can say that the microencapsulation powder of barley presented important amounts
of minerals, which turns out satisfactory to use it possible power drink.
g p y
Figure 1. Effect of inlet temperature and maltodextrin concentration with respect to the humidity.
0.794
1.088
1.382
1.676
1.971
2.265
2.559
2.853
3.147
3.441
3.735
4.029
4.324
4.618
4.912
5.206