Dataset and R scripts for multivariate analysis, physicochemical characterization, spray-drying optimization and sensory evaluation of a whey-Caqueteña pineapple instant beverage powder

This repository contains the experimental dataset and R scripts generated during the development and optimization of an instant functional beverage powder formulated from cheese whey and Caqueteña pineapple (Ananas comosus L. Merr.) using spray-drying technology. The dataset includes the physicochemical characterization of raw materials (cheese whey and pineapple pulp), formulation design, spray-drying operating conditions, physicochemical and technological properties of the resulting powders, and sensory acceptance data of the reconstituted beverages evaluated by untrained panelists. Measured variables include pH, titratable acidity, density, fat, protein, moisture content, ash, water activity, °Brix, color coordinates (L*, a*, b*), powder yield, solubility, wettability, and hedonic sensory scores for appearance, color, aroma, body, acidity, and flavor. In addition, this repository provides the R scripts used for statistical analysis, including descriptive statistics, one-way analysis of variance (ANOVA), principal component analysis (PCA), heatmap visualization, and multivariate exploratory modeling. The integration of experimental data and reproducible analytical code provides a reliable computational framework for the study of spray-dried dairy-fruit systems and supports data reuse in food powder engineering, sensory science, multivariate statistics, and sustainable valorisation of agro-industrial by-products.