OPTIMIZATION OF AN AIR-DRYING PROCESS TO OBTAIN A DEHYDRATED NARANJITA (CITRUS MITIS B.) POMACE PRODUCT WITH HIGH BIOACTIVE COMPOUNDS AND ANTIOXIDANT CAPACITY

The objective of this work was to optimize the effect of drying temperature (DT; 50-84C) and air velocity (AV; 0.48-1.32 m/s) on physicochemical and nutrimental properties of a dehydrated naranjita (Citrus mitis B.) pomace product. A hot-air dryer and the response surface methodology for data analysis were used. When DT was increased, the time to reach equilibrium moisture decreased. The lowest total color difference was presented at intermediate DT and AV, whereas the highest content of total phenolic compounds, antioxidant capacity, and retention of total carotenoids were presented combining high DTand low AV. The drying process increased total phenolic compounds and antioxidant capacity, and decreased retention of total carotenoids, compared with fresh material. The optimal area was in the range of 59.51-75.31C (DT) and 0.68-1.25 m/s (AV), obtaining a dehydrated naranjita pomace product with appropriated physicochemical and nutrimental properties, which was used as ingredient for making breakfast cereals, which presented good sensory acceptability.