Érica Milô de Freitas Felipe Rocha

Comportamento das isotermas de adsorção do pó da polpa de manga liofilizada

The content of water and how it binds to food influence the quality and shelf life of fruit powder. The hygroscopic behavior of powder food can be evaluated by the study of moisture sorption isotherms. This study aimed to evaluate some mathematical models to represent the sorption isotherm of freeze-dried mango pulp powder and to evaluate physicochemically mango pulp and mango pulp powder. The analyses were moisture, pH, total soluble solids, total titratable acidity, ascorbic acid and color. The models adjusted to data were BET, GAB, Henderson and Oswin models at 25, 30 and 35 °C. The GAB model showed the best fit. The GAB model showed mean errors of 4.092 to 5.175% and R2 values from 0.9986 to 0.9993 for the all temperatures. The isotherms of freeze-dried mango pulp showed characteristic shape of type III.

Avaliação físico-química e comportamento higroscópico de goiaba em pó obtida por spray-dryer

A goiaba e uma das frutas tropicais mais populares e de maior aceitacao em todas as regioes do Brasil. Do seu fruto podem-se obter varios produtos alimenticios tais como: doces, geleias, licores e sucos de diversas formas. Diante do exposto, o objetivo desta pesquisa foi caracterizar a polpa de goiaba atomizada quanto a sua composicao fisico-quimica e, avaliar o seu comportamento higroscopico atraves das isotermas de adsorcao utilizando diferentes modelos matematicos. As analises fisico-quimicas realizadas tanto na polpa integral de goiaba quanto no po de goiaba atomizado foram: umidade, pH, acidez, solidos soluveis e acido ascorbico apresentando os seguintes resultados, respectivamente, 88,57 - 5,69%; 3,76 - 3,88; 0,43 - 0,24 mg 100 g-1; 8,43 - 93,00 oBrix e 2,77 - 3,79 mg 100 g-1. As isotermas de adsorcao foram construidas utilizando-se do ajuste de dados experimentais aos modelos matematicos de GAB, BET, Henderson e Oswin. Sendo, o modelo Henderson, em todas as temperaturas avaliadas, aquele que melhor se ajustaram para o po de goiaba atomizado com erro variando de 09,93 a 12,09% e coeficiente de correlacao variando de 0,9900 a 0,9934.

Obtenção de suco de caju atomizado através do controle das condições de secagem

Cashew juice is a product that is widely consumed in Brazil, mainly in northeast Brazil. Dehydrating this juice by spray-drying is an important alternative to use the production excess. Given the above, this study aimed to establishing the best spray-drying operational conditions to obtain the powder cashew, by means of a rotational center composite design. The physicochemical characterization of both the integral juice and the powder juice, obtained from the best operational conditions was also carried out. The experimental design used did not show any significant difference at 0.05 level of probability, which highlighted that the model was not adjusted to the data. However, it was possible to observe a qualitative optimum in the process. The main results for physical and physicochemical parameters for both the integral cashew juice and the powder juice, concerning humidity, pH, titratable acidity, soluble solids, vitamin C were, respectively: 90.02-1.04%; 3.92-3.88%; 0.31- 0.40%; 10.60-98.67 oBrix; 1592.71-282.67 mg 100g-1.

AVALIAÇÃO FÍSICO-QUÍMICA E A SENSORIAL DE PÓ DE CAJÁ ATOMIZADO (Spondias mombin L.)

Dehydration is an important alternative to making the most of the use the surplus of production and take advantage of the seasonality of tropical fruits. Thus, this study aimed to evaluate the physicochemical composition of the yellow mombin pulp (Spondia mombin L.) powder, obtained by spray drying, and evaluate its sensory acceptance in the form of reconstituted juice. The physicochemical analyzes of the yellow mombin powder were: pH, soluble solids, titratable acidity, ascorbic acid and moisture, with all results in accordance with the current legislation. The addition of maltodextrin in the process reduced the sensory analysis values (color, appearance, and taste). The tested formulations, (powders with 25 and 27.05% maltodextrin) preserved, and even favored the aroma. These formulations had the following values (7.66 and 7.68) higher than the values found for integral juice (6.60).

Study of the physicochemical characteristics of soursop powder obtained by spray-drying

This study aimed at contributing to the development of new foodstuffs made by soursop pulp powder obtained by spraydrying. Different concentrations of maltodextrin DE 20 (15, 30, and 45%) were added to commercial soursop pulp, which was dehydrated afterwards. The following analyses were carried out: water activity, moisture, pH, soluble solids, acidity, ascorbic acid, hygroscopicity, degree of caking, and rehydration time. The results obtained for the three powder treatments (15, 30 and 45% of maltodextrin) were, respectectively: water activity (0.19a±0.00; 0.20a±0.00; 0.18a±0.01); moisture (1.17c±0.12; 1.47b±0.05; 1.82a±0.06); pH (3.75a±0.05; 3.73a±0.06; 3.70a±0.03); soluble solids (89.67a±0.00; 89.84a±0.00; 90.00a±0.06); acidity (3.01a±0.02; 1.91b±0.03; 1.24c±0.03); ascorbic acid (18.90a±0.00; 14.48b±0.00; 11.26b±0.78); hygroscopicity (5.93a±0.40; 3.82b±0.16; 3.28b±0.38); degree of caking (78.36a±2.86; 35.38b±6.07; 24.77b4.89), and rehydration time (02.03a±0.46; 01.16ab±0.50; 0.59b±0.30). The soursop powders with 30 and 45% of maltodextrin had few significant differences in terms of physicochemical and hygroscopic characteristics, which allow us to consider the percentage of 30% of maltodextrin, in this study, as the best percentage for soursop pulp atomization.