Abstract
ABSTRACT Mangaba is a widely-consumed fruit in the Northeast of Brazil, which is usually exploited through extractivism. This fruit is rich in various nutrients, especially in vitamin C, with pleasant taste and aroma. The lyophilization process transforms these fruits into amorphous powders, which must be analyzed regarding their properties and hygroscopic trend. Thus, the objective of this study was to characterize and evaluate the physico-chemical properties of adsorption isotherms of the lyophilized ‘mangaba’ pulp powder, with addition of maltodextrin (DE 20). The pH, titratable acidity, soluble solids, ascorbic acid and water activity were analyzed. Regarding the isotherms, the mathematical models of GAB, BET, Oswin, and Henderson were used at temperatures of 25, 30, 35 and 40 °C. The obtained powder presented pH of 3.14, titratable acidity of 1.95 mg of citric acid 100g-1 of powder, soluble solid contents of 99 ºBrix, ascorbic acid content of 55.97 mg 100g-1 and water activity of 0.16. Henderson was the mathematical model that best fitted the data of the adsorption isotherms at the four evaluated temperatures, with average errors ranging from 5.76 to 9.70% and R2 from 0.9974 to 0.9995.
Highlights
RESUMOA mangaba é um fruto bastante consumido no Nordeste do Brasil e ainda explorado de maneira extrativista
The pH, titratable acidity and soluble solids were analyzed according to the method described by the Adolfo Lutz Institute (IAL, 2008)
The ascorbic acid was determined according to the method described by Strohecker
Summary
RESUMOA mangaba é um fruto bastante consumido no Nordeste do Brasil e ainda explorado de maneira extrativista. Foram realizadas as análises de pH, acidez titulável, sólidos solúveis, ácido ascórbico e atividade de água. O melhor ajuste de modelo matemático foi o de Henderson nas quatro temperaturas avaliadas, em que apresentou erros médios de 5,76 a 9,70% e R2 de 0,9974 a 0,9995. According to Oikonomopoulou et al (2011), the lyophilization method removes the water from fruits through sublimation, applying vacuum and low temperature, which result in products with high rehydration capacity. This drying method allows to maintain the organoleptic characteristics of the fruits after dehydration. The evaluation of sorption isotherms to define the hygroscopic equilibrium of products is important to understand the hygroscopic trend under different conditions of temperature and air humidity, predict chemical, enzymatic and microbiological reactions, and develop appropriate packaging for storage (Oliveira et al, 2011)
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