Obtención de horchata en polvo

Abstract

Horchata, is a traditional drink from the province of Loja, made from a mixture of medicinal and aromatic plants which have hydrating properties, in the local and national market is found as tea bags, in covers of dehydrated plants between others, however, there is no powder presentation as a ready-to-drink beverage. For this reason, obtaining horchata powder would be a new alternative for the presentation of this product with some advantages, being an easy product to handle, store and dissolve. By spray drying 12 experiments were carried out in triplicate, using as variables: air inlet temperature (120 - 130 ºC), encapsulants (gum arabic, maltodextrin), percentage of solids (5 - 8%), aspiration speed (35 m3 / h), air flow (30 mL / min) were constant. The results revealed that the best treatment was with maltodextrin, solids concentration of 5% and 8% in attributes of taste, color and odor, yield of 75.51%, humidity of 4.38%, solubility of 96%, pH of 4.2. The atomized powder showed good sensory characteristics in the horchata by applying maltodextrin.