Proposição e avaliação de tecnologia de produção de pó solúvel de yacon

• Autor(a) principal: Rocha, Rovena Lebarch
• Data de Publicação: 2018
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da Universidade Federal do Espírito Santo (riUfes)
• Texto Completo: http://repositorio.ufes.br/handle/10/8092
• topic: Oligossacarídeos; Leito de espuma; Função desejabilidade; FOS; Análise sensorial; Foam-mat drying; Desirability function; Sensory analysis; Ciência e Tecnologia de Alimentos; Tecnologia de alimentos; Raízes; 664

Research has shown that the use of yacon and derivatives brings benefits to human health, such as improved bowel health, reduced risk factors associated with diabetes, increased absorption of minerals, lowered the liver triglycerides and weight gain, and improved immune response. These benefits are mainly associated with high concentration of fructooligosaccharides (FOS). Because, yacon has a high water content and, consequently, high perishability, yacon drying shows an efficient technology for increasing shelf life. Among the drying methods, the foam-mat drying presents advantages as the shortest execution time, low temperatures using and nutritional quality preservation. Thus, the objectives of this work were to evaluate the physico-chemical characteristics of the soluble powder of yacon pulp obtained by using foam-mat drying at 60 ºC and verifying the sensorial acceptance of the reconstituted powder. To conduct the experiments, a Central Composite Design was employed to investigate the concentrations of the foam agents Emustab® and Whey Protein in production of yacon pulp foam. For optimum definition of foaming agent concentration, a desirability function was used, considering the following response variables: (a) foam: specific mass and coalescing index; (b) soluble powder: water content, solubility, wettability and soluble fiber; (c) drying: drying time; and (d) sensory analysis of reconstituted powder: sensory acceptance. Complementing the studies, the kinetics of foam-mat drying of yacon pulp were modeled. It was found that the effects of the foaming agents on yacon pulp foam production were significant for the coalescence index, specific mass and drying time, wettability, solubility, water content of powders and sensory acceptance (aroma, color, flavor and overall impression) of the reconstituted powder. The Midili model was the best fit to describe the drying curves. It was found that the concentration of the foaming agents 4.62% of Emustab® and 0.48% Whey Protein provided the highest overall desirability index (0.9503). The powder obtained with the optimum concentration of the foaming agents presented high solubility and good sensory acceptance (flavor, aroma and overall impression). The content of FOS in processing the yacon pulp powder remained high.