Secado por atomización del extracto de subproducto de tamarindo Tamarindus indica L.

Abstract

Extracts of tamarind by-products were dehydrated using atomization technology under the following variables: (i) inlet temperature (140, 155 and 170 ° C), (ii) soluble solids in the extract adjusted with maltodextrin (5, 7.5, and 10 %) and (iii) pump capacity (20, 30, and 40 %). Employing a total of 27 atomized and using a response surface analysis, the variables previously described were optimized; the powder yield of 71.48 % was obtained with the following conditions: inlet temperature of 154.05 °C, 6.96 % of solids and 20% of pump capacity. Total phenols were determined to the resulted atomized obtaining values between 72.58 - 90.82 mg Eq AG / 100 g. The antioxidant capacity was determined: FRAP results are between: 3.52 – 16.58 µM ET/g, ABTS between: 2.89 – 8.76 µM Eq Trolox /100 g and DPPH reached values betwixt 1.97 – 13.51 µM ET/g. The atomized exhibit good yield and intermediate values of total phenols and antioxidant activity, so it could be an alternative product to the food industry.