In this work, the response surface methodology was employed to optimize the microencapsulation of Agave tequilana Weber var.\nazul juice with whey protein isolated using a spray drying technique. A Box-Behnken design was used to establish optimum spray\ndrying conditions for Agave tequilana juice.The process was optimized to obtain maximum powder yield with the best solubility\ntime, hygroscopicity, bulk density, water activity, and reducing sugars. The independent parameters for the spray drying process\nwere outlet temperature of 70ââ?¬â??80?C, atomizer speed of 20000ââ?¬â??30000 rpm, and airflow of 0.20ââ?¬â??0.23m3 s?1. The best spray drying\ncondition was at outlet temperature of 80?C, atomizer speed of 20000 rpm, and air flow rate of 0.23m3 s?1 to obtain maximum\npowder yield (14.65%bm), minimum solubility time (352.8 s), maximum bulk density (560 kgm?3), minimum hygroscopicity (1.9Ã?â??\n10?7 kgwater s?1), and minimum ?? (0.39). The Agave tequilana powder may be considered as an interesting source of dietary fiber\nused as food additive in food and nutraceutical industries.
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