RESUMEN
Tiger nut milk is a nutrient rich drink with great commercialization potential. However, it is highly perishable. Microencapsulation of tiger nut milk by a blend of inulin and modified tiger nut starch resulted in a product with good characteristics. The microspheres of lyophilized tiger nut milk were spherical with and average particle size of 1.01⯵m. It's thermal degradation occurred above 346⯰C, denoting an excellent thermal resistance. There was no significant structural alteration in the active material after microencapsulation and no loss of stability within 60â¯days, which confirms that this process enables the preservation of freshness and chemical characteristics of tiger nut milk. During 30-90â¯days, vitamin C contents were stable in the presence or absence of light. Microsphere with tiger nut milk presented a shelf life of 60â¯days. Total aerobic mesophiles and total fungi counts were below 106â¯CFU/mL, showing good microbiological stability.