Physical-chemical characterization of freeze-dried mango 'Rosa' pulps
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , |
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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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 instname:Grupo Verde de Agroecologia e Abelhas (GVAA) instacron:GVAA |
instname_str |
Grupo Verde de Agroecologia e Abelhas (GVAA) |
instacron_str |
GVAA |
institution |
GVAA |
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 |
_version_ |
1798948090464436224 |