Liofilização de polpa de manga (Mangifera Indica, L.) cv. KENT e KEITT

• Ano de defesa: 2018
• Autor(a) principal: Souza, João Hamilton Pinheiro de
• Orientador(a): Afonso, Marcos Rodrigues Amorim
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Manga; Liofilização; Alimentos em pó; Isotermas de sorção; Estabilidade
• Link de acesso: http://www.repositorio.ufc.br/handle/riufc/47443

Industries are increasingly looking for technologies that attend consumers’ demand for foods with positive sensory and nutritional attributes and that meet their convenience by practicality and safety. This research aims to obtain the powder of two mango varieties, Kent and Keitt by freeze drying dehydration. The complete experimental design of type 22 was used in order to determine the best drying condition. The lyophilization time and the maltodextrin concentration were used as independent variables and as dependent variables the humidity, hygroscopicity, concentration of ascorbic acid, yield, color and water activity. The morphology and rheological properties of the powders were analyzed. The pulps and powders defined in the best condition of time and concentration of maltodextrin. From the results, pulps with 10% of maltodextrin and 24 hours of freeze drying was chosen as the best drying condition. The morphology revealed the decrease in porosity of the powders with 10 and 15% of maltodextrin. The powders with 5% of adjuvant were classified as very cohesive and the powders with 10 and 15% as easy flow. Similar behaviors regarding the apparent density and the angle of friction. In the powder characterization, the reduction of moisture, water activity, ascorbic acid and carotenoids was noticed compared to pulps. The luminosity (L*) increased and the parameter b* (yellow/blue), despite the decrease, remained with values that characterize the mango pulp. Hygroscopicity values, 6,81 g/100g (cv. Kent) and 6,19g / 100g (cv. Keiit) showed the effective effect of maltodextrin. The model BET for the Kent powder and the GAB model for the Keitt powder were the ones that best adjusted the sorption isotherms, and the increase of maltodextrin influenced as to the smallest adsorption of moisture. The study of stability showed a maintenance of moisture and ascorbic acid, decreased parameter colorimetric b * and increase of the degree of barking in all packaging at the end of storage. In summary the drying of the mango pulp showed the significant influence of the use of maltodextrin in obtaining a powder with better morphological characteristics, of flow and stability.