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Obtenção de um produto desidratado a base de jacaiacá (antrocaryon amazonicum(ducke) burtt. & hill) e cará-roxo (dioscorea trifida l.) em leito de jorro
(Universidade Federal do Pará, 2016-10-05) MENDES, Kharen dos Anjos; RODRIGUES, Antonio Manoel da Cruz; http://lattes.cnpq.br/7524720020580309
This study aimed to develop a food supplement powder, from the dehydration of the mix obtained from the pulp of fruits of jacaiacá (Antrocaryon amazonicum (ducke) and of yams-purple tubers (Dioscorea trifida L.).The drying process was carried out in a fluidized dryer, spouted bed type with intermittent feeding. This study evaluated the thermal effects resulting from the drying process on sensory characteristics, nutritional and technological functional properties of the product obtained powder. The temperatures of the drying agent (atmospheric air) used were 70, 80 and 90°C. Assays physical-chemical characterization of bioactive compounds and antioxidant (phenolic compounds, anthocyanins, ascorbic acid, carotenoids, and antioxidants total) were conducted in order to evaluate the heat effects of the drying process. Associated with these assays were also performed tests for physical characteristics of powders (particle size and apparent density and compression), technological properties (Water solubility index WSI and Water absorption index WAI), fluidity, morphological characterization and study of moisture sorption isotherms at 25° C, the mix obtained in spouted bed. The products had moisture and water activity within the safety range (1.49 to 7.83% and from 0.30 to 0.46, respectively) from the microbiological point of view established for dry food. There was no thermal influence on flowability of powders. The product had smaller rest angles 45° and were classified as being free flowing and low apparent density and compression. Regarding color, the powders showed strong tendency to red. The Chroma component (C*) revealed that the mix at 90° C had a higher color intensity compared to the other samples. The powders were classified as very different to ΔE. Products may be considered an excellent source of phenolic compounds (3171.71 to 1296.30 mg GAE/100g) and with remarkable anthocyanin content (47.52 to 38.36 mg/100g d.b) and ascorbic acid (285.61 to 58.09 mg/100g d.b). The powders showed high antioxidant capacity and satisfactory content even after drying (DPPH: 500.16 to 204.16 μmol TE/g d.b and ABTS: 15.66 to 2.52 μmol TE/g d.b). The powder mix showed no uniform particles. The higher mass percentage retained for post at different temperatures were the basis of the equipment (47,04 a 68,61%) and the sieve 60 mesh (250 mm). All products obtained had low solubility at room temperature (20.74 to 21.34%). For the powders of WAI it was observed that at room temperature the starch present in the composition of the post, ungelatinized. Through particle morphology it was possible to distinguish some starch granules with different shapes and sizes (which have the shapes and values). The moisture sorption isotherms indicated that the powder mix should not be dried at lower moisture levels to 4.98 H2O/100 g, and the dried product will have already secured microbiological stability when presenting 12.64g H2O g d.b. humidity. The GAB model was the best fit, with good accuracy for the product moisture sorption isotherms (adsorption: R2: 0.9987 and P: 6.3079,% and desorption: R2: 0.9997 and P: 1,85%).