Uso de maltodextrina e goma arábica no processo de encapsulação por spray drying de soro de queijo

Abstract

The process of spray drying cheese whey can present some problems which are circumvented with the use of encapsulating agents, facilitating the drying and improving various characteristics of the product. Therefore, the aim of this work was to obtain whey powder from mozzarella cheese whey, using the spray drying process with two different encapsulating agents, maltodextrin (17,0 ≤ DE ≤ 19,9) and gum arabic. 10 treatments were performed in which 4 for cheese whey with maltodextrin and 4 with gum arabic, varying the concentration of the encapsulating agent (10 and 20 %) and temperature (80 and 100 °C), the other 2 treatments went cheese whey without encapsulating agent with a variation of temperature (80 and 100 ° C). The evaluated characteristics of the powder obtained were yield, water activity, moisture, hygroscopicity, solubility, bulk density and instrumental color. Results showed that the yield was strongly influenced by the increase in the concentration of maltodextrin and increased temperature; water activity and moisture in turn suffered strong influence of temperature, whose values were smaller with use of higher temperature; hygroscopicity decreases with increase in the concentration of encapsulating agents, and increased with increasing drying temperature; the solubility was negatively influenced by increasing temperature, while the bulk density had a positive effect by concentration of encapsulating agents; and finally, the color was predominantly influenced by encapsulating agents used. Therefore, the spray drying of cheese whey with use of maltodextrin and gum arabic was an appropriate technique to obtain the powder of this product, showing satisfactory results, with the best drying conditions at 100 °C with use of maltodextrin in a concentration of 20%.