Study of the albumin addition and drying temperature on the characteristics of tomato pulp powder

• Autor(a) principal: Fernandes, Regiane Victória de Barros
• Data de Publicação: 2014
• Outros Autores: Queiroz, Fabiana, Botrel, Diego Alvarenga, Rocha, Vitangela Vieira, Souza, Vívian Raquel de, Lima, Carla Ferreira de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Semina. Ciências Agrárias (Online)
• Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/15208
• topic: Tomato pulp; Drying; Foam mat; Reconstitution properties.; Polpa de tomate; Secagem; Camada em espuma; Propriedades de reconstituição.; 5.07.00.00-6 - Ciência e Tecnologia de Alimentos

The aim of this work was to evaluate the influence of the addition of foaming agent and drying temperature on the powders characteristics produced using tomato pulp. The influence of the treatments on the pH, titratable acidity, ascorbic acid, tapped density, solubility and hygroscopicity of the powders produced at drying temperatures of 60ºC and 80 ºC, with addition of albumin and with no albumin were evaluated. Higher values of acidity and lower values of pH were observed for the treatments added with albumin in both temperatures were verified. The ascorbic acid content in the pulp was significant (p<0.05) decreased with the increasing oh the drying temperature compared to the pulp in natura. The application of albumin also contributes to a decrease in the ascorbic acid content. By the other hand, the albumin addition, with consequent foaming formation in the tomato pulp, favored the production of powder materials with lower density when compared to the control treatments without albumin. The presence of albumin also caused a significant reduction (p<0.05) in the powder materials hygroscopicity. The powders solubility was increased with addition of the foaming agent where significant difference (p<0.05) among the treatments with and without albumin in both temperatures were observed.