Physical-chemical characterization of freeze-dried mango 'Rosa' pulps

Detalhes bibliográficos
Autor(a) principal: Oliveira, Marcela Nobre
Data de Publicação: 2017
Outros Autores: Figueirêdo, Rossana Maria Feitosa de, Queiroz, Alexandre José de Melo, Diógenes, Adelino de Melo Guimarães, Sousa, Alison Bruno Borges de, Vasconcelos, Ubieli Alves Araújo
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista Verde de Agroecologia e Desenvolvimento Sustentavel
Texto Completo: https://www.gvaa.com.br/revista/index.php/RVADS/article/view/4756
Resumo: The objective of this study was to perform the physico-chemical characterization of 'Rosa powder' mango pulp obtained by lyophilization. Integral pulp and a formulation containing 30% maltodextrin (drying agent) were used. Samples were homogenized and frozen at -18 ° C for further lyophilization for a period of 72 hours. Analyzes of the pulps (integral and formulated) and the post-obtained were performed for unit parameter, water activity, total soluble solids, pH, total titratable acidity, ascorbic acid and instrumental color. It was verified that the addition of the road agent altered as characteristics of the pulp with decrease of the unit, water activity, titratable total acid and ascorbic acid, increasing the total soluble solids content. In the formulated pulp a 34% increase of the total soluble solids was observed, whereas the reduction of the water activity was almost 80%. In relation to the powder, the maltodextrin product presented a reduction in moisture contents, water activity and titratable total acidity when compared to whole fruit powder. As for color, there was an increase in luminosity (L *), from 72.45 to 78.85 and a decrease in the intensity of yellow (b *), from 62.72 to 35.33, of the formulated powder when compared to the powder without addition of coadjuvant. It was possible to verify that the inclusion of maltodextrin altered the physical-chemical paramedics studied, both in the pulps and lyophilized powder, being the parameter of a unit, water activity and luminosity of the most affected.
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spelling Physical-chemical characterization of freeze-dried mango 'Rosa' pulpsCaracterização físico-química de polpas de manga ‘Rosa’ liofilizadasMangifera indica L. DryingDehydrationMaltodextrin.Mangifera indica L.SecagemDesidrataçãoMaltodextrinaThe objective of this study was to perform the physico-chemical characterization of 'Rosa powder' mango pulp obtained by lyophilization. Integral pulp and a formulation containing 30% maltodextrin (drying agent) were used. Samples were homogenized and frozen at -18 ° C for further lyophilization for a period of 72 hours. Analyzes of the pulps (integral and formulated) and the post-obtained were performed for unit parameter, water activity, total soluble solids, pH, total titratable acidity, ascorbic acid and instrumental color. It was verified that the addition of the road agent altered as characteristics of the pulp with decrease of the unit, water activity, titratable total acid and ascorbic acid, increasing the total soluble solids content. In the formulated pulp a 34% increase of the total soluble solids was observed, whereas the reduction of the water activity was almost 80%. In relation to the powder, the maltodextrin product presented a reduction in moisture contents, water activity and titratable total acidity when compared to whole fruit powder. As for color, there was an increase in luminosity (L *), from 72.45 to 78.85 and a decrease in the intensity of yellow (b *), from 62.72 to 35.33, of the formulated powder when compared to the powder without addition of coadjuvant. It was possible to verify that the inclusion of maltodextrin altered the physical-chemical paramedics studied, both in the pulps and lyophilized powder, being the parameter of a unit, water activity and luminosity of the most affected.Objetivou-se neste estudo realizar a caracterização físico-química de polpa de manga ‘Rosa’ em pó, obtida por liofilização. Utilizou-se polpa integral e uma formulação contendo 30% de maltodextrina (agente de secagem). As amostras foram homogeneizadas e congeladas a -18ºC para posterior liofilização por um período de 72 horas. Realizou-se análises das polpas (integral e formulada) e dos pós obtidos quanto aos parâmetros de umidade, atividade de água, sólidos solúveis totais, pH, acidez total titulável, ácido ascórbico e cor instrumental. Verificou-se que a adição do agente carreador alterou as características da polpa com diminuição da umidade, atividade de água, acidez total titulável e ácido ascórbico, elevando o teor de sólidos solúveis totais. Na polpa formulada observou-se aumento de 34% dos sólidos solúveis totais, enquanto que a redução da atividade de água foi de quase 80%. Em relação ao pó, o produto com maltodextrina apresentou redução nos teores de umidade, atividade de água e acidez total titulável quando comparado ao pó de fruta integral. Quanto à cor, houve aumento da luminosidade (L*), de 72,45 para 78,85 e decréscimo da intensidade de amarelo (b*), de 62,72 para 35,33, do pó formulado quando comparado ao pó sem adição de coadjuvante. Foi possível verificar que a inclusão de maltodextrina alterou os parâmetros físico-químicos estudados, tanto nas polpas quanto no pó liofilizado, sendo os parâmetros de umidade, atividade de água e luminosidade os mais afetados.Editora Verde2017-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlapplication/pdfapplication/pdfhttps://www.gvaa.com.br/revista/index.php/RVADS/article/view/475610.18378/rvads.v12i5.4756Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 12 No. 5 (2017): Edição Especial; 902 - 906Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 12 Núm. 5 (2017): Edição Especial; 902 - 906Revista Verde de Agroecologia e Desenvolvimento Sustentável; v. 12 n. 5 (2017): Edição Especial; 902 - 9061981-8203reponame:Revista Verde de Agroecologia e Desenvolvimento Sustentavelinstname:Grupo Verde de Agroecologia e Abelhas (GVAA)instacron:GVAAporhttps://www.gvaa.com.br/revista/index.php/RVADS/article/view/4756/4610https://www.gvaa.com.br/revista/index.php/RVADS/article/view/4756/4968https://www.gvaa.com.br/revista/index.php/RVADS/article/view/4756/9065Copyright (c) 2017 Marcela Nobre Oliveira et al.info:eu-repo/semantics/openAccessOliveira, Marcela NobreFigueirêdo, Rossana Maria Feitosa deQueiroz, Alexandre José de MeloDiógenes, Adelino de Melo GuimarãesSousa, Alison Bruno Borges deVasconcelos, Ubieli Alves Araújo2021-06-13T13:14:17Zoai:ojs.gvaa.com.br:article/4756Revistahttps://www.gvaa.com.br/revista/index.php/RVADS/PUBhttps://www.gvaa.com.br/revista/index.php/RVADS/oairvadsgvaa@gmail.com || patriciomaracaja@gmail.com || revistaverde1@gmail.com || suporte@antsoft.com.br1981-82031981-8203opendoar:2024-03-06T12:59:16.864634Revista Verde de Agroecologia e Desenvolvimento Sustentavel - Grupo Verde de Agroecologia e Abelhas (GVAA)false
dc.title.none.fl_str_mv Physical-chemical characterization of freeze-dried mango 'Rosa' pulps
Caracterização físico-química de polpas de manga ‘Rosa’ liofilizadas
title Physical-chemical characterization of freeze-dried mango 'Rosa' pulps
spellingShingle Physical-chemical characterization of freeze-dried mango 'Rosa' pulps
Oliveira, Marcela Nobre
Mangifera indica L. Drying
Dehydration
Maltodextrin.
Mangifera indica L.
Secagem
Desidratação
Maltodextrina
title_short Physical-chemical characterization of freeze-dried mango 'Rosa' pulps
title_full Physical-chemical characterization of freeze-dried mango 'Rosa' pulps
title_fullStr Physical-chemical characterization of freeze-dried mango 'Rosa' pulps
title_full_unstemmed Physical-chemical characterization of freeze-dried mango 'Rosa' pulps
title_sort Physical-chemical characterization of freeze-dried mango 'Rosa' pulps
author Oliveira, Marcela Nobre
author_facet Oliveira, Marcela Nobre
Figueirêdo, Rossana Maria Feitosa de
Queiroz, Alexandre José de Melo
Diógenes, Adelino de Melo Guimarães
Sousa, Alison Bruno Borges de
Vasconcelos, Ubieli Alves Araújo
author_role author
author2 Figueirêdo, Rossana Maria Feitosa de
Queiroz, Alexandre José de Melo
Diógenes, Adelino de Melo Guimarães
Sousa, Alison Bruno Borges de
Vasconcelos, Ubieli Alves Araújo
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Oliveira, Marcela Nobre
Figueirêdo, Rossana Maria Feitosa de
Queiroz, Alexandre José de Melo
Diógenes, Adelino de Melo Guimarães
Sousa, Alison Bruno Borges de
Vasconcelos, Ubieli Alves Araújo
dc.subject.por.fl_str_mv Mangifera indica L. Drying
Dehydration
Maltodextrin.
Mangifera indica L.
Secagem
Desidratação
Maltodextrina
topic Mangifera indica L. Drying
Dehydration
Maltodextrin.
Mangifera indica L.
Secagem
Desidratação
Maltodextrina
description The objective of this study was to perform the physico-chemical characterization of 'Rosa powder' mango pulp obtained by lyophilization. Integral pulp and a formulation containing 30% maltodextrin (drying agent) were used. Samples were homogenized and frozen at -18 ° C for further lyophilization for a period of 72 hours. Analyzes of the pulps (integral and formulated) and the post-obtained were performed for unit parameter, water activity, total soluble solids, pH, total titratable acidity, ascorbic acid and instrumental color. It was verified that the addition of the road agent altered as characteristics of the pulp with decrease of the unit, water activity, titratable total acid and ascorbic acid, increasing the total soluble solids content. In the formulated pulp a 34% increase of the total soluble solids was observed, whereas the reduction of the water activity was almost 80%. In relation to the powder, the maltodextrin product presented a reduction in moisture contents, water activity and titratable total acidity when compared to whole fruit powder. As for color, there was an increase in luminosity (L *), from 72.45 to 78.85 and a decrease in the intensity of yellow (b *), from 62.72 to 35.33, of the formulated powder when compared to the powder without addition of coadjuvant. It was possible to verify that the inclusion of maltodextrin altered the physical-chemical paramedics studied, both in the pulps and lyophilized powder, being the parameter of a unit, water activity and luminosity of the most affected.
publishDate 2017
dc.date.none.fl_str_mv 2017-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://www.gvaa.com.br/revista/index.php/RVADS/article/view/4756
10.18378/rvads.v12i5.4756
url https://www.gvaa.com.br/revista/index.php/RVADS/article/view/4756
identifier_str_mv 10.18378/rvads.v12i5.4756
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://www.gvaa.com.br/revista/index.php/RVADS/article/view/4756/4610
https://www.gvaa.com.br/revista/index.php/RVADS/article/view/4756/4968
https://www.gvaa.com.br/revista/index.php/RVADS/article/view/4756/9065
dc.rights.driver.fl_str_mv Copyright (c) 2017 Marcela Nobre Oliveira et al.
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2017 Marcela Nobre Oliveira et al.
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Editora Verde
publisher.none.fl_str_mv Editora Verde
dc.source.none.fl_str_mv Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 12 No. 5 (2017): Edição Especial; 902 - 906
Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 12 Núm. 5 (2017): Edição Especial; 902 - 906
Revista Verde de Agroecologia e Desenvolvimento Sustentável; v. 12 n. 5 (2017): Edição Especial; 902 - 906
1981-8203
reponame:Revista Verde de Agroecologia e Desenvolvimento Sustentavel
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instacron:GVAA
instname_str Grupo Verde de Agroecologia e Abelhas (GVAA)
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reponame_str Revista Verde de Agroecologia e Desenvolvimento Sustentavel
collection Revista Verde de Agroecologia e Desenvolvimento Sustentavel
repository.name.fl_str_mv Revista Verde de Agroecologia e Desenvolvimento Sustentavel - Grupo Verde de Agroecologia e Abelhas (GVAA)
repository.mail.fl_str_mv rvadsgvaa@gmail.com || patriciomaracaja@gmail.com || revistaverde1@gmail.com || suporte@antsoft.com.br
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