Ortega Quintana, Fabian AlbertoVélez Hernández, Gabriel IgnacioZabaleta Durango, YeniferVásquez López, Kellys Tatiana2021-06-302021-06-302021-06-29https://repositorio.unicordoba.edu.co/handle/ucordoba/4219Ahuyama cream (Cucurbita moschata) contains a large amount of nutrients, among which a high amount of minerals and carbohydrates stands out. The spray drying technology corresponds to a technique by which water is evaporated from a liquid or semi-liquid phase for its conversion to a solid phase (dry product) with a low moisture content, being universally used in the agri-food area in order to to improve the preservation, stability, storage, transportation, among other characteristics of this class of products. For the development of this research, we evaluated the acceptance of three formulations of ahuyama cream with 50 untrained panelists with an age range between 18 and 50 years, of different genres, through a sensory acceptance test, which provided the formulation selected for the development of this research. The objective of this work was to evaluate the drying conditions of the ahuyama cream by the Spray drying method, using Maltodextrine as an encapsulant at different concentrations (8, 12 and 16 %), at different inlet temperatures of the drying air (170°C, 185°C and 200°C). Determining the effect, they have on moisture, solubility, performance, and color of the ahuyama cream powder. The development of this grade work, as a result, shows that the variables of responses studied (humidity, solubility, yield and color), were affected by the variation of process conditions (temperatures and maltodextrine concentrations), evidenced in the results of samples 9 and 3. Concluding that the favourable conditions for obtaining a product with the best xiii conditions of the response variables evaluated (moisture, solubility, yield, color) were at an input temperature of 200°C and a maltodextrin concentration of 16%. However, it is recommended that the formulation (Table 7) used be equal to the one worked in this research. Because the acceptance of tasters for formulation 3.1. INTRODUCCIÓN.......................................................................11.1 Ahuyama (Cucurbita moschata)............................................11.2 Características botánicas.......................................................21.3 Composición............................................................................21.4 Características de la crema ...................................................31.4.1 Crema de ahuyama (Cucurbita moschata)....................31.4.2 Propiedades de la crema de ahuyama (Cucurmita moschata) .....................................................................................31.5 Encapsulación.........................................................................41.6 Maltodextrina.........................................................................41.7 Prueba sensorial .....................................................................41.7.1 Prueba afectiva................................................................41.8 Secado por Spray drying .......................................................51.8.1 Factores a considerar en el proceso de secado .............52. REVISIÓN DE LITERATURA ..................................................63. DISEÑO METODOLÓGICO......................................................83.1 Tipo de investigación..............................................................83.2 Localización del proyecto ......................................................83.3 Variables.................................................................................83.3.1 Variables independientes ...............................................83.3.2 Variables dependientes...................................................83.4 Materiales y equipos ..............................................................93.5 Prueba sensorial .....................................................................93.6 Solubilidad ............................................................................104. PROCEDIMIENTO...................................................................114.1 Formulaciones ......................................................................114.2 Proceso de escaldado, mezclado y homogenizado .............124.3 Pruebas sensoriales..............................................................134.3.1 Pruebas afectivas...........................................................134.3.1.1 Presentación de las muestras ..................................134.3.1.2 Prueba de aceptación: prueba hedónica de 9 puntos......................144.4 Procedimiento de secado......................................................144.5 Análisis de humedad, solubilidad y rendimiento ..............154.6 Evaluación del color.............................................................154.7 Diseño experimental.............................................................165. RESULTADOS Y DISCUSIONES...........................................175.1.1 Análisis estadístico de los parámetros sensoriales.....185.2 Humedad...............................................................................205.3 Solubilidad ............................................................................225.4 Rendimiento..........................................................................255.5 Color......................................................................................276. CONCLUSIONES.....................................................................347. RECOMENDACÓN …………………………………………...... 358. BIBLIOGRAFÍA .......................................................................369. ANEXOS ...................................................................................39application/pdfspaCopyright Universidad de Córdoba, 2021Trabajo de grado - Pregradoinfo:eu-repo/semantics/openAccessAtribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)AhuyamaSpray secadoMaltodextrinaSolubilidadHumedadRendimientoColorAhuyamaSpray DriedMaltodextrinSolubilityMoistureYieldColor