Behavior of the physical and physicochemical characteristics of bacuri pulp submitted to processing to obtain foam and powder
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/31042 |
Resumo: | Bacuri is an Amazonian fruit with nutritional and functional potential. Such characteristics confer high perishability to the fruits. The drying of food products has been a principle to increase shelf life, as well as an alternative to the lack of market and high cost of storage. Thus, this work aimed to study the physical and physical-chemical characteristics of bacuri pulp in natura and elaborate foam, as well as to evaluate the physical and physical-chemical characteristics of the powders obtained by drying in a foam layer at temperatures of 50, 60 and 70°C. The foam was made from fresh pulp diluted in 50% water and addition of 2.5% of Emustab and 5.0% of Albumin for 15 minutes of agitation in a domestic planetary mixer, then subjected to to the drying process. To characterize the products, the water content, pH, acidity, lipids, total sugars, reducing sugars and non-reducing sugars were evaluated. For the color parameters L*, a* and b*, the Colorimeter version 5.5.1 was used. The process of converting bacuri pulp into foam causes a difference in some physical and physical-chemical attributes, and drying at 70 ºC is better suited to the phenomenon, consolidating the foam layer drying technique as a simple and effective method for development on an industrial scale. |
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Behavior of the physical and physicochemical characteristics of bacuri pulp submitted to processing to obtain foam and powderComportamiento de las características físicas y fisicoquímicas de la pulpa de bacuri sometida a procesamiento para la obtención de espuma y polvoComportamento das características físicas e físico-química da polpa de bacuri submetidas ao processamento para obtenção de espuma e póBacuriWasteConservationFoamDust.BacuriDesperdiciarConservaciónEspumaPolvo.BacuriDesperdícioConservaçãoEspumaPó.Bacuri is an Amazonian fruit with nutritional and functional potential. Such characteristics confer high perishability to the fruits. The drying of food products has been a principle to increase shelf life, as well as an alternative to the lack of market and high cost of storage. Thus, this work aimed to study the physical and physical-chemical characteristics of bacuri pulp in natura and elaborate foam, as well as to evaluate the physical and physical-chemical characteristics of the powders obtained by drying in a foam layer at temperatures of 50, 60 and 70°C. The foam was made from fresh pulp diluted in 50% water and addition of 2.5% of Emustab and 5.0% of Albumin for 15 minutes of agitation in a domestic planetary mixer, then subjected to to the drying process. To characterize the products, the water content, pH, acidity, lipids, total sugars, reducing sugars and non-reducing sugars were evaluated. For the color parameters L*, a* and b*, the Colorimeter version 5.5.1 was used. The process of converting bacuri pulp into foam causes a difference in some physical and physical-chemical attributes, and drying at 70 ºC is better suited to the phenomenon, consolidating the foam layer drying technique as a simple and effective method for development on an industrial scale.Bacuri es una fruta amazónica con potencial nutricional y funcional. Tales características confieren alta perecebilidad a los frutos. El secado de productos alimenticios ha sido un principio para aumentar la vida útil, así como una alternativa a la falta de mercado y alto costo de almacenamiento. Así, este trabajo tuvo como objetivo estudiar las características físicas y físico-químicas de la pulpa de bacuri in natura y espuma elaborada, así como evaluar las características físicas y físico-químicas de los polvos obtenidos por secado en capa de espuma a temperaturas de 50, 60 y 70°C. La espuma se elaboró a partir de pulpa fresca diluida en 50% de agua y adición de 2,5% de Emustab y 5,0% de Albúmina durante 15 minutos de agitación en batidora planetaria doméstica, luego se sometió al proceso de secado. Para caracterizar los productos se evaluó el contenido de agua, pH, acidez, lípidos, azúcares totales, azúcares reductores y azúcares no reductores. Para los parámetros de color L*, a* y b* se utilizó el Colorímetro versión 5.5.1. El proceso de conversión de la pulpa de bacuri en espuma provoca una diferencia en algunos atributos físicos y físico-químicos, y el secado a 70 ºC se adapta mejor al fenómeno, consolidando la técnica de secado por capas de espuma como un método simple y eficaz para su desarrollo a escala industrial.O bacuri é um fruto amazônico com potenciais nutritivos e funcionais. Tais características conferem a alta perecibilidade aos frutos. A secagem de produtos alimentícios tem sido um princípio para aumentar a vida de prateleira, assim como uma alternativa ao binômio carência de mercado e elevado custo de armazenamento. Com isso, esse trabalho objetivou estudar as características físicas e físico-químicas da polpa de bacuri in natura e espuma elaborada, como também avaliar as características físicas e físico-químicas dos pós obtidos pela secagem em camada de espuma nas temperaturas de 50, 60 e 70 °C. A espuma foi elaborada a partir da polpa in natura diluída em 50% de água e adição de 2,5% de Emustab e 5,0% de Albumina ao tempo de 15 minutos de agitação em batedeira doméstica do tipo planetária, em seguida foram submetidas ao processo de secagem. Para caracterização dos produtos avaliou-se quanto à Teor de água, pH, Acidez, Lipídeos, Açúcares totais, Açúcares redutores e Açúcares não redutores. Para os parâmetros de cor L*, a* e b*, utilizou-se o aplicativo Colorímetro versão 5.5.1. O processo de conversão da polpa do bacuri em espuma ocasiona a diferença em alguns atributos físicos e físico-químicos, a secagem a 70 ºC melhor se adequa ao fenômeno, consolidando a técnica de secagem em camada de espuma como um método simples e efetivo para o desenvolvimento em escala industrial.Research, Society and Development2022-06-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3104210.33448/rsd-v11i8.31042Research, Society and Development; Vol. 11 No. 8; e38111831042Research, Society and Development; Vol. 11 Núm. 8; e38111831042Research, Society and Development; v. 11 n. 8; e381118310422525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/31042/26619Copyright (c) 2022 Antonio Valdenilson Costa Morais; Taciano Pessoa; Fátima Alves Teixeira; José Maciel da Silva Cavalcantehttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMorais, Antonio Valdenilson Costa Pessoa, TacianoTeixeira, Fátima Alves Cavalcante, José Maciel da Silva 2022-07-01T13:34:06Zoai:ojs.pkp.sfu.ca:article/31042Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:47:33.041025Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Behavior of the physical and physicochemical characteristics of bacuri pulp submitted to processing to obtain foam and powder Comportamiento de las características físicas y fisicoquímicas de la pulpa de bacuri sometida a procesamiento para la obtención de espuma y polvo Comportamento das características físicas e físico-química da polpa de bacuri submetidas ao processamento para obtenção de espuma e pó |
title |
Behavior of the physical and physicochemical characteristics of bacuri pulp submitted to processing to obtain foam and powder |
spellingShingle |
Behavior of the physical and physicochemical characteristics of bacuri pulp submitted to processing to obtain foam and powder Morais, Antonio Valdenilson Costa Bacuri Waste Conservation Foam Dust. Bacuri Desperdiciar Conservación Espuma Polvo. Bacuri Desperdício Conservação Espuma Pó. |
title_short |
Behavior of the physical and physicochemical characteristics of bacuri pulp submitted to processing to obtain foam and powder |
title_full |
Behavior of the physical and physicochemical characteristics of bacuri pulp submitted to processing to obtain foam and powder |
title_fullStr |
Behavior of the physical and physicochemical characteristics of bacuri pulp submitted to processing to obtain foam and powder |
title_full_unstemmed |
Behavior of the physical and physicochemical characteristics of bacuri pulp submitted to processing to obtain foam and powder |
title_sort |
Behavior of the physical and physicochemical characteristics of bacuri pulp submitted to processing to obtain foam and powder |
author |
Morais, Antonio Valdenilson Costa |
author_facet |
Morais, Antonio Valdenilson Costa Pessoa, Taciano Teixeira, Fátima Alves Cavalcante, José Maciel da Silva |
author_role |
author |
author2 |
Pessoa, Taciano Teixeira, Fátima Alves Cavalcante, José Maciel da Silva |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Morais, Antonio Valdenilson Costa Pessoa, Taciano Teixeira, Fátima Alves Cavalcante, José Maciel da Silva |
dc.subject.por.fl_str_mv |
Bacuri Waste Conservation Foam Dust. Bacuri Desperdiciar Conservación Espuma Polvo. Bacuri Desperdício Conservação Espuma Pó. |
topic |
Bacuri Waste Conservation Foam Dust. Bacuri Desperdiciar Conservación Espuma Polvo. Bacuri Desperdício Conservação Espuma Pó. |
description |
Bacuri is an Amazonian fruit with nutritional and functional potential. Such characteristics confer high perishability to the fruits. The drying of food products has been a principle to increase shelf life, as well as an alternative to the lack of market and high cost of storage. Thus, this work aimed to study the physical and physical-chemical characteristics of bacuri pulp in natura and elaborate foam, as well as to evaluate the physical and physical-chemical characteristics of the powders obtained by drying in a foam layer at temperatures of 50, 60 and 70°C. The foam was made from fresh pulp diluted in 50% water and addition of 2.5% of Emustab and 5.0% of Albumin for 15 minutes of agitation in a domestic planetary mixer, then subjected to to the drying process. To characterize the products, the water content, pH, acidity, lipids, total sugars, reducing sugars and non-reducing sugars were evaluated. For the color parameters L*, a* and b*, the Colorimeter version 5.5.1 was used. The process of converting bacuri pulp into foam causes a difference in some physical and physical-chemical attributes, and drying at 70 ºC is better suited to the phenomenon, consolidating the foam layer drying technique as a simple and effective method for development on an industrial scale. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-06-23 |
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://rsdjournal.org/index.php/rsd/article/view/31042 10.33448/rsd-v11i8.31042 |
url |
https://rsdjournal.org/index.php/rsd/article/view/31042 |
identifier_str_mv |
10.33448/rsd-v11i8.31042 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/31042/26619 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 8; e38111831042 Research, Society and Development; Vol. 11 Núm. 8; e38111831042 Research, Society and Development; v. 11 n. 8; e38111831042 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052715473305600 |