Yacon extract drying (Smallanthus sonchifolius) by Spray Dryer: effect of the different carrier agents and evaluation of the levels of frutooligosaccharides and phenolic compounds ; Secado por aspersión del extracto de yacón (Smallanthus sonchifolius): efecto de los diferentes agentes portadores y evaluación de los niveles de frutosoligosacáridos y compuestos fenólicos ; Secagem do extrato de yacon (Smallanthus sonchifolius) por Spray Dryer: efeito dos diferentes agentes carreadores e avaliação dos teores de frutooligossacarídeos e compostos fenólicos

Yacon (Smallanthus sonchifolius) is a tuberous root native to the Andes region, considered a food with functional properties that contribute to the balance of intestinal microbiota. In order to incorporate these compounds into the diet of the population, this work aimed to evaluate the effect of the concentration of carrier agents (aerosil, maltodextrin and pregelatinized starch) and the feed flow in the spray dryer process to obtain a powder product rich in frutooligosaccharides (FOS) and phenolic compounds (PC) of the aqueous yacon extract. The study was based on two level factor plans with three central points, using as factors the carrier agent concentration (20; 50 % w/w) and the feed flow (2; 6 mL/min). The best combination of drying parameters was determined by considering the effects of the independent variables (carrier concentration and feed flow) on the FOS and PC content of the dry extracts. Dry extracts obtained with aerosil, maltodextrin, pregelatinised starch, had FOS contents between 27.20 to 32.4; 24.25 to 31.3; 23.54 to 35.64 (%p/p), respectively and PC and 0.267 to 0.320; 0.319 to 0.399; 0.407 to 0.425 (%p/p), respectively. The yield was affected by limitations of the technique to extracts rich in low molecular weight sugars, ranging from 10 to 55%, whose lower results were found for dry extracts with starch. The images of the dry extract with aerosil showed spherical particles, and those with pregelatinized starch and maltodextrin showed a tendency to agglomeration. ; El yacón (Smallanthus sonchifolius) es una raíz tuberosa originaria de la región de los Andes, considerada un alimento con propiedades funcionales que contribuyen al equilibrio de la microbiota intestinal. Con el fin de incorporar estos compuestos en la dieta de la población, esta labor tuvo por objeto evaluar el efecto de la concentración de agentes portadores (aerosil, maltodextrina y almidón pregelatinizado) y el flujo de alimentación en el proceso de secado por atomización para obtener un producto en polvo rico en ...