Abstract
Abstract The spray drying process of a mixed juice of acerola and seriguela was optimized using a 2 4 full factorial design with 16 factorial points and 3 central points. The independent variables were different levels of inlet temperature (110°, 140° and 170 °C), feed flow (0.36, 0.60 and 0.84 L/h), amount of maltodextrin (14-26%) and maltodextrin dextrose equivalent (DE) (5, 10 and 15 DE). The responses were water activity (Aw), moisture content (MC), hygroscopicity (Hyg), powder recovery (PR) and retention of ascorbic acid (RAA). After optimization, an acceptance test and multiple comparison test were performed. Temperature exerted a great influence on Aw, MC and RAA. The optimal drying conditions to obtain acerola and seriguela juice mix powder were an inlet temperature of 140 °C, a flow rate of 0.60 L/h, 20% maltodextrin 10 DE. There was no significant difference in the acceptance of the quality attributes or in the multiple comparison test between the nectars made with the juice mix powder. Acceptance was approximately 70%. Therefore, this acerola and seriguela mix powder can be considered a good source of ascorbic acid and a potential ingredient for the food industry.
Highlights
Seriguela (Spondias purpurea) has considerable social, economic and nutritional importance in the Brazilian semiarid region
Physico-chemical analyses of the pulp are relevant for the development of new products, as they inform manufacturers if the technology employed preserves the nutritional value
The team of researchers responsible for this study found that the acerola and seriguela reconstituted juice mix powder was optimized with 20% maltodextrin
Summary
Seriguela (Spondias purpurea) has considerable social, economic and nutritional importance in the Brazilian semiarid region. Seriguela fruits and derivatives are widely marketed in popular fairs, supermarkets and restaurants in the northeastern Brazilian region. This fruit has a pleasant color and taste, and the quality characteristics of this fruit are considered important for its commercialization (Maldonado-Astudillo et al, 2014). Seriguela fruit is rich in bioactive compounds. The proposal to mix seriguela with acerola (Malpighia emarginata DC) aims to contribute to species diversification, improve sensory characteristics and increase the nutritional contribution of the product. The great diversity of bioactive compounds in tropical fruits and the interest in natural antioxidants have attracted the attention of researchers and food industries to their action in disease prevention and their nutritional value (Silva et al, 2013; Jeyakumari et al, 2016; Mishra et al, 2014)
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