2017-08-072017-08-072014-07-02SILVA, Aline Kazumi Nakata da. Obtenção de um produto em pó a partir de banana verde, açaí e concentrado proteico do soro do leite utilizando secagem em leito de jorro. Orientador: Antonio Manoel da Cruz Rodrigues. 2014. 73 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal do Pará, Belém, 2014. Disponível em: http://repositorio.ufpa.br/jspui/handle/2011/8968. Acesso em:.https://repositorio.ufpa.br/handle/2011/8968The açaí berry is a fruit that has attracted interest for its high content of bioactive compounds. Drying is an alternative to prolong the life of açaí pulp, facilitating their transport, storage and handling of the product. The purpose of this study was to obtain a powder mix of green banana, açaí and whey protein concentrate (WPC), with high functionality and wide application in the food industry. The mix was obtained from the mixture of green banana pulp açaí pulp in the ratio (2:1) followed by addition of 10% WPC. The mixture was homogenized and subjected to drying in spouted bed at temperatures of 70, 80 and 90 °C. The products presented moisture within the limits recommended by Brazilian legislation as are inserted in microbiologically stable range of water activity. The mix had a protein content around 20%, low bulk density, low hygroscopicity and low solubility. Regarding color, the mix showed a strong tendency to red and higher values of total color change (ΔE*) for drying at 80 and 90 °C. The mix can be considered as a good source of phenolic compounds. The antioxidant capacity observed in the mix proved to be mostly from the anthocyanins. The mix showed characteristic crystallinity of starch granules. The analysis showed a heterogeneous morphology microstructure to mix 70 °C with starch granules readily distinguishable with respect to mix 80 and 90 °C, and concluded that the drying air temperature affect the product structure differently. In thermal analysis thermograms showed characteristic curves for starch products, high stability of the mix being observed as the reactions of thermal decomposition began around 300 °C.Acesso AbertoTecnologia de alimentos - SecagemAçaí - SecagemEuterpe oleraceaFarinha de bananaSoro do leiteFood Technology - DryingBanana flourWheyDissertaçãoCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS