Development of a microencapsulated strawberry flavoring

Authors

  • Ariel Ortega Instituto de Investigaciones para la Industria Alimenticia
  • Milenys Rondón Instituto de Investigaciones para la Industria Alimenticia
  • Elda Roncal Instituto de Investigaciones para la Industria Alimenticia
  • Madai Bringas Instituto de Investigaciones para la Industria Alimenticia
  • Idalmis Expósito Instituto de Investigaciones para la Industria Alimenticia
  • David Valdés Instituto de Investigaciones para la Industria Alimenticia
  • Magdalys Camacho Instituto de Farmacia y Alimentos. Universidad de La Habana

Keywords:

spray drying, strawberry flavoring, optimization

Abstract

A design experimental was developed to optimize the gelatine content and outlet air temperature to obtain a spray dried strawberry flavoring. The optimal solution was found with gelatine (0.8% w/w) and exiting air temperature of 120 ºC. The microencapsulated strawberry flavoring had 5.0% w/w humidity and very good sensory quality. The process had a 3.7 kg/h evaporation flow and 99.2% yield.

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Published

2023-12-19

Issue

Vol. 22 No. 1 (2012)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Development of a microencapsulated strawberry flavoring. (2023). Ciencia Y Tecnología De Alimentos, 22(1), 59-65. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/537

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