Bibliographic citations
Nuñez, A., (2019). Compuestos bioactivos y aromáticos de la harina de Lúcuma obtenida mediante secado en cabina y atomización [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/4162
Nuñez, A., Compuestos bioactivos y aromáticos de la harina de Lúcuma obtenida mediante secado en cabina y atomización [Tesis]. : Universidad Nacional Agraria La Molina; 2019. https://hdl.handle.net/20.500.12996/4162
@mastersthesis{renati/245143,
title = "Compuestos bioactivos y aromáticos de la harina de Lúcuma obtenida mediante secado en cabina y atomización",
author = "Nuñez Burga, Allinson Yanidel",
publisher = "Universidad Nacional Agraria La Molina",
year = "2019"
}
Lucuma, formerly known as "the gold of the Incas", is appreciated for being a source of bioactive compounds, therefore its derivatives such as flour have great application as food ingredients. The effect of convective and spray drying on the bioactive and aromatic compounds of the flour was evaluated and compared. The phenolic compounds were determined by the Folin Ciocalteu method, the antioxidant capacity by the TEAC method, the total carotenoids were quantified by spectrophotometry, the retention of aromatic compounds, by means of GC MS / MS and the characterization of the flour, by physical-chemical analysis. Three convective drying treatments were evaluated, these being: 50, 60 and 70 ° C and a variance analysis was applied. Regarding spray drying, 12 treatments were evaluated through the application of Composite Central Design 22 +*, considering as factors the temperature and concentration of the encapsulant. In both drying methods, bioactive compounds (phenolic compounds, total carotenoids), antioxidant capacity, aromatic compounds and physicalchemical characterization were considered as response variables. About the results of convective drying, it was observed that at 70 ° C there was an increase in phenolic compounds and antioxidant capacity. While the content of total carotenoids and the retention of aromatic compounds was increased to the temperature of 50 °C. Regarding the spray drying, with the treatment of 175 ° C of air inlet temperature and 3 percent of encapsulant, higher content of bioactive compounds was obtained, while with the treatment of 147 ° C of air inlet temperature and 6 percent encapsulant, better retention of aromatic compounds. Finally, by comparing both drying methods it was observed that the best treatment was 175 ° C and 3 percent encapsulant.
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