## 3 Results and Discussion  
Table 1 shows the beetroot juice's water, soluble solids, total phenol, betacyanins, betaxanthins content, and antioxidant contents in this study. The values of \(\mathrm{x_{w}}\) and \(\mathrm{x_{s}}\) were similar to other authors in beetroot juice [22]. Furthermore, TP, betacyanins, and betaxanthins content in the beetroot juice were in the same range as another study [36]. The betacyanin and betaxanthin concentration ratio usually ranges from 1 to 3 and depends mainly on beet varieties, as well as on the respective technology of juice or extract production [37]. Here, the betacyanin and betaxanthin concentration ratio was 2. Table 2 shows the mean values and standard deviation of outlet temperature, product yield, drying ratio, and productivity of powder samples with 3.5 or 7% P spray dried at 125 or 150 \({}^{\circ}\)C. As seen, higher P concentrations increased outlet temperatures significantly (\(p<0.05\)). This was also observed in orange powders spray dried with resistant maltodextrin [38]. Product yield decreased significantly (\(p<0.05\)) with P % increase. Other authors showed that maltodextrins, resistant maltodextrin, or gum arabic increased product yield; however, carboxymethyl cellulose decreased product yield [33; 38; 39; 40]. Using a higher concentration of high-molecular-weight solutes reduced stickiness, according to other authors [40]. However, in concordance with [PERSON] et al. [39], 150 \({}^{\circ}\)C was the adequate temperature for SD for optimal product yield, because it was significantly higher at 150 \({}^{\circ}\)C than at 125 \({}^{\circ}\)C (\(p<0.05\)). In contrast, the drying ratio decreased significantly (\(p<0.05\)) when the P % increased, whereas the productivity increased significantly (\(p<0.05\)) when P % increased. However, there were not observed changes in productivity or drying ratio using different spray-dried temperatures. Several authors have reported that an increase in the maltodextrin content results in an increase of the recovery of feed solids in the product [33; 41; 42]. Mean values and standard deviation of \(\mathrm{x_{w}}\), CP, WAI, WSI, \(\mathrm{\rho_{b}}\), and \(\mathrm{\varepsilon}\) are shown in Table 3. Samples spray dried at higher temperature showed the lowest values of \(\mathrm{x_{w}}\). Other authors observed the same trend in grapefruit or lulo [33; 43]. However, using 7% or 3.5% P only presented \(\mathrm{x_{w}}\) changes in powders obtained at 125 \({}^{\circ}\)C. Under this condition, beetroot with 7% P was drier than 3.5% (low \(\mathrm{x_{w}}\) value). The water content of the powdered products \begin{table}
\begin{tabular}{c c} \hline \hline
**Parameter** & **Beetroot juice** \\ \hline xw (g/100 g) & 88.40 (0.03) \\ xs (g/100 g) & 12.2 (0.2) \\ Total phenols (mgGA/100 g) & 118 (3) \\ Betacyanins (mgBE/100 g) & 133 (2) \\ Betaxanthins (mgVE/100 g) & 64.7 (0.8) \\ Antioxidant Capacity (mgTE/100 g) & 38.4 (0.9) \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Mean value (and standard deviation) of water (\(\mathrm{x_{w}}\)), soluble solids (\(\mathrm{x_{s}}\)), total phenol, betacyanins, betaxanthins content, and antioxidant capacity of beetroot juice.