Obtenção de pó misto de umbu e acerola por atomização e sua estabilidade

• Autor(a) principal: MAIA, Saulo Emílio dos Santos
• Data de Publicação: 2017
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRPE
• Texto Completo: http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/7355
• topic: Umbu; Spondias tuberosa; Acerola; Malpighia emarginata; Secagem por atomização; Pó misto; CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

The umbu (Spondias tuberosa Arr. Câm.) is a common fruit from the Northeast region of Brazil and its sensory characteristics please its consumers, although, this fruit presents a short season period and high perishbility in natural conditions. Other typically known fruit from the northeast region is acerola (Malpighia emarginata) widely known and nutritionally rich, offering great possibility of enrichment to the umbu juice. For that reason the use of novel technologies that may support the processing of this fruit and yet enlarge its shelf-life period. This study had the objective to develop a mixed powder product of umbu and acerola, as enriching agent. It was also studied the stability of this powder during storage in different conditions (temperature of 25ºC and water activity at 0,1. 0,2 and 0,3) in different periods of 30, 60 and 90 days. Three proportions of umbu and acerola pulpa (50%, 60%/40% and 70%/30% respectively) were studied. The analysis performed were water activity, moisture, color, pH, ascorbic acid (AA) and total phenolic compounds (TPC). Microbiological analysis related to food safety were performed before the sensory analysis of acceptance, preference by multiple comparison and purchase intention. Finally, hygroscopicity, apparent and absolute density, bioactive compounds retention were evaluated during storage period in the different water activity above mentioned. There were performed pré-tests with different formulations of umbu and acerola (50%-50% / 60%-40% /70%-30%) and it was perceived that the best TPC and AA retention ocurred at 60%-40% umbu and acerola respectively. There was no significative difference among the physico-chemical characteristics in all different proportions. The powder with 60% umbu and 40% acerola presented the highest AA and TPC content (p<0,05). The obtained product presented itself within the Identity and Quality Standards for powder products. The best storage condition to maintain the bioactive compounds and physic-chemical characteristics of mixed powder of umbu and acerola was at water activity 0,1 for all the periods of storage. The mixed powder product had acceptance in the sensory test of 63,25% in the preference by multiple comparison test and 47,8% in the purchase intention test. Once again corroborating to a high quality product and its possible insertion in the market as an alternative for a rapid and healthy eating.