Aproveitamento tecnologico do bagaço de maçã como matéria-prima na elaboração de adoçante natural

• Autor(a) principal: Gabriel, Luciana Sutil
• Data de Publicação: 2009
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UEPG
• Texto Completo: http://tede2.uepg.br/jspui/handle/prefix/674
• topic: extração; concentração; separação de misturas; adoçantes naturais; resíduos; extraction; concentration; blend separation; natural sweeteners; residue; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

Apple pomace, the main solid residue from the juice or cider processing of the Southern States of Brazil, may be used as raw material for extraction of minerals, organic acid, sugar and dietary fibers as well as for production of alcohol, citric acid and some kind of enzymes and secondary metabolites. This change of such residue into raw material with a high economic value requires its chemical and microbiological stabilization, usually done by dehidration. Such dehydration process of apple pomace from four different varieties (Gala, Fuji, Catarina and Joaquina) were done in an adiabatic equipment following a procedure that comprises heated circulating air at 90°C during six hours and an additional step at 52,5°C until the mass temperature start rising what indicates the end of the drying. The stabilized apple pomace was used to extract sucrose, glucose and fructose, their three main soluble sugars, present in high amount. The procedure to recover this sweetener comprehends aqueous extraction at room temperature, purification by hydroalcoolic despectinization, and deionization by ion exchange chromatography and concentration at vacuum and low temperature. The relative proportion of these sugars were confirmed by enzymatic analysis in each step of the process and by HPLC at the final product, concentrated up to 70oBrix. The sweeteners from the four varieties were characterized instrumentally by NMR, FTIR MID with the data analyzed by multivariate procedure PLS. Aiming to allow the use of this product as a natural sweetener it were further evaluated to know the relative sucrose sweetener power, as well as its characteristics of appearance, flavor and taste evaluated by eight judges using the Quantitative Descriptive Analysis (QDA). The acceptances were determined by affective techniques in a scale of 7. The dried pomace has an average of 8g/100g as equilibrium moisture and after ground and sieved the dried pomace retained at 60 Mesh. The colorimetry CIELAB showed a Luminosity of 67, overcoming 50, the limit of dimness/bright. The step of aqueous extraction of sugars from the dried pomace showed 26g of sugars (100%), the step of hydroalcoolic despectinization 24g of sugars (92,3%), the deionization by ion exchange chromatography 21g of sugars (80,77%) and the step of concentration at vacuum 11,02g of sugars (42,40%), with conservation of relative proportion during all the process. The multivariate analysis (PLS), correlation between the dates from NMR and IR, showed Rval/sac=0,99; Rval/glu=0,98; Rval/fru=0,98. Though the sensory evaluation the relative sucrose sweetener power found to be 1,15, with acceptance of 75,70% and defined as acidity, astringency, apple flavor, yellow color and turbidity by QDA. With single sensory characteristics to the category, beyond the good acceptance, the apple sweetener characterized instrumentally with high correlation and microbiologically stable, is an alternative the use of wastes with many applications.