Estudo do processo de liofilização da polpa da graviola (Annona muricata L.) e avaliação da qualidade nutricional e sensorial do produto

• Ano de defesa: 2011
• Autor(a) principal: Santos, Joice Correia dos
• Orientador(a): Narain, Narendra
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Programa de Pós-Graduação: Pós-Graduação em Ciência e Tecnologia de Alimentos
• Palavras-chave em Português: Tecnologia de alimentos; Alimentos; Conservação; Secagem por congelação; Graviola; Cinética de secagem; Congelamento; Despolpamento; Vitamina C; Cor
• Palavras-chave em Inglês: Kinetics of drying; Freezing; Pulping; Vitamin C; Color
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: https://ri.ufs.br/jspui/handle/riufs/13895

The fruits have exceptional sensory quality arousing the interest of the market for exotic appeal and nutrition. The development of new products aimed at the use of domestic raw materials is of great interest for the food, since there is growing consumer demand for foods with good nutritional characteristics, and sensory technology, providing better quality of life. This paper aims to study the freeze-drying of soursop (Annona muricata L.) in order to obtain a high quality product. To this end, the quality assessment was carried out through the physical, physicochemical, chemical, microscopic, nutritional and sensory end product. For sample preparation we used two types of extraction of the pulp (manual and removing device) and freezing (fast and slow). Freeze-drying occurred at different temperatures during sublimation tray (-10, -20 and -30 ° C) and desorption (40 and 60ºC). The influence of operating conditions used in each experiment was determined on the drying kinetics and evaluated for final product quality. Defined operating conditions was performed microscopic analysis of rehydration and sensory (acceptance and purchase intent) of the product. The results of drying kinetics showed that the pulping extractor was responsible for a significant reduction in drying time, during the sublimation. The desorption temperature of 60 °C significantly influenced the quality parameters of freeze-dried product, especially in the color parameter and vitamin C. Freeze-drying of soursop was able to produce a highly nutritious, easy rehydration and sensory well accepted by consumers.