Characterization of an instant milk drink enriched with yucca fiber flour (Manihot esculenta C.) spray-dried.
DOI:
https://doi.org/10.15665/rp.v19i1.2344Abstract
Fiber is the plant material of medicinal importance most studied today, this due to its contributions in the maintenance of health, especially the digestive system. In this research, the use of spray drying to prepare an instant milk drink enriched with cassava fiber flour (Manihot esculenta C) and its physicochemical, functional and sensory characterization were considered. Drying was performed at 140 ° C, formulations were evaluated at 15%, 10% and 5% addition of cassava flour; The dietary fiber contents, humidity, pH, acidity, fats, proteins, cyanide content (HCN), Brix degrees, carbohydrates, water adsorption capacity and solubility were evaluated. The dehydrated formulations showed percentages of dietary fiber content of 4.50%, 3.82% and 3.67%, humidity between 2.48% and 2.95%, and protein contents of 25.05% and 23, 32%. The powders showed good characteristics of water absorption capacity (CAA) and solubility, allowing it to be used as an instant drink. Formulation 1 presented good sensory acceptability and coverage of 7% of the daily fiber requirement for children under 4 years; identifying itself as a product of high nutritional value.
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