Influence of drying temperatures on the obtaining of a coconut microencapsulated flavoring

Abstract

The spray drying temperatures to obtain a microencapsulated flavoring were optimized by response surface design 3², in which an optimal was found at inlet air temperature of 190 ºC and

outlet air temperature of 90 ºC, using Arabic gum and maltodextrin (1:1.8 w/w) as carrier materials. A coconut flavoring was obtained with 83 % yield, 1.07 kg/h evaporation rate, 99.9 % flavor retention, 0.47 % surface flavoring, 99.5 % encapsulation efficiency and a high sensory preference.