[EN] The spray drying of lulo was optimized by using the central composite design of the response surface methodology, to study the effect of inlet air temperature (120-180 degrees C), arabic gum concentration (0-10% w/w), and maltodextrin DE16.5-19.5 concentration (0-10% w/w) on some product and process aspects. Arabic gum and maltodextrin, more than inlet air temperature, improved the product yield, reduced the hygroscopicity and the water content of the obtained powder, and contributed to the retention of its nutritive and functional properties through an increase in ascorbic acid, vitamin C, total phenol and total flavonoid content and antioxidant capacity. Significant (p < 0.05) response surface models were obtained in every case, with the linear terms of solute concentration being the factors that affected the response variables most significantly. The overall optimum spray drying conditions for obtaining lulo powder were 125 degrees C inlet air temperature, 3% (w/w) arabic gum, and 13.4% (w/w) maltodextrin DE16.5-19.5.

The authors thank the Universidad Politecnica de Valencia for the financial support given throughout the Project ADSIDEO-COOPERACION 2010 "Adaptacion de procesos de secado para favorecer la comercializacion de super frutas de origen colombiano".