K Nn mK - Amecamex.org.mx

FSB1-2004
Food Science and Biotechnology in Developing Countries
Tabla 2. Means value of powders minerals in the microencapsulate powder in comparation with the fresh
barley juice.
SPRAY
CONDITIONS T,
A y M*
K (%) Ca (%) Mg (%) Na (%) Fe (mg/l)
120, 9, 5 3.88 0.38 0.73 0.69 36.55
120, 13, 3 4.10 0.48 0.69 1.05 29.65
120, 13, 5 3.53 0.36 0.68 0.45 40.00
140, 11, 1 6.00 0.52 0.78 0.74 57.24
140, 11, 5 3.84 0.40 0.70 0.99 15.86
140, 13, 1 5.17 0.65 0.72 1.19 67.59
160, 11, 1 4.75 0.53 0.72 0.32 50.34
160, 13, 1 6.28 0.43 0.74 0.98 77.93
160, 13, 5 4.10 0.45 0.70 0.38 36.55
FRESH JUICE 0.045 0.0088 0.0018 0.0315 **
T = Temperature ( 0 C), A = Feed of flow (ml/min), M = maltodextrin (%).
*Drying conditions of random samples.
Properties of rehidratación of the powders
Time of humidification
The necessary time for that the powders dispersed in water after the drying was 0,21 to 2.15h; this
variations had to the properties of the dispersion mainly, the powders with a high humidity content (8.4-
9.69%), took more time in rehidratation itself completely, also the powders with greater content of
maltodextrin (5%), presented greater undissolved powder particles (10-15 µm) and they became damp
more slowly. These results were good if we compared them with those of Mc Nemme et al. (1998) where
the time of dispersion was greater, in emulsions using gum arabic as encapsulating agent, with 0,5 to 24h
so large a particle minor and variation of humidification (1-2 µm).
Insolubility index
Insolubility index indicates the volume in mililiters of sediment (insoluble remainder) that is obtained when
a solid product is reconstituted with water, the barley powders were reconstituted according to its original
water content on the basis of contained total solids in the juice. The powders with a content of greater
humidity (8.4-9.69%) found to a temperature of drying of 160 0 C, presented greater water insoluble particle
index at the time of the rehidratation (7,49-7,8 ml/l), also these treatments took greater time in becoming
damp (1.63-2.15h), since the particles agglutinated with greater facility avoiding their fast rehidratation in
water. The powders with low humidity contents (3.68-5.46%) presented/displayed minors insoluble particle
indices (5.04-6.14ml/l), also the samples with higher concentrations of maltodextrin (5%) presented
greater insolubility index. Nevertheless, the speed of the feeding (ml/min) did not present significant
influence in this parameter.
Dispersability
The samples with greater humidity content (8.4-9.69%) processed with the greater inlet air temperature to
the dryer (160 0 C) presented minor percentage of dispersion and their insoluble particle index were greater
(7.49-7.8ml/l), thus the particles agglutinated with greater facility and was more difficult the rehidratation of
powders with these characteristics. To smaller temperature (140 0 C) and minor humidity (4.43%) the
powders had percentage of greater dispersability (68.29%), which is good at the time of reconstituting a
powder and obtaining a juice with characteristics similar to the fresh juice of barley. The humidity
presented significant differences, with respect to the variables of operation of the SD (F = 395,98, p <
0,05); to greater humidity content, existed greater time of humidification of powders when were
rehidratation them (F= 209,71, p