| Abstrak/Abstract |
Horchata lojana is a traditional beverage from Loja, Ecuador, made from a blend of medicinal and aromatic plants known for their health benefits. Despite its cultural and nutritional value, it has not been commercialized in powdered form, limiting its availability and convenience. This study aimed to develop powdered horchata through spray drying and optimize key parameters, the air inlet temperature (120–130°C), encapsulating agent (gum arabic, maltodextrin), and total solids concentration (5–8%).
Twelve experiments were conducted to evaluate the effects of these factors on yield and solubility. The best results were obtained with maltodextrin at 5%, total solids at 8% and 120°C–130°C, achieving a 75.51% yield, 88–96% solubility, 4.38% moisture, and pH between 4.20 and 4.76. The powdered horchata was validated by sensory analysis showed high acceptance in taste, color, and aroma. Although Total phenol content and antioxidant capacity decreased after spray drying, values remained comparable to or higher than those in similar powdered products. Effective interactions between encapsulating agents and compounds contained in the beverage were confirmed by FTIR analysis, while through GC-MS analysis linalool and geraniol were identified as key volatile compounds. These findings demonstrate the efficacy of spray drying for producing powdered horchata with good solubility, sensory quality, and functional properties. This study addresses a gap in the literature on traditional medicinal beverages for their commercialization in a stable, convenient format, while preserving part of their health benefits. |
