Influência de coadjuvnte na obtenção de pó de polpa de atemoia (annona cherimola mill x annona squamosa, l.)

• Ano de defesa: 2015
• Autor(a) principal: Gil, Ana Carolina Dubinevics
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Estadual de Maringá; Brasil; Programa de Pós-Graduação em Ciência de Alimentos; UEM; Maringá, PR; Centro de Ciências Agrárias
• Palavras-chave em Português: Ciências de alimentos; Fruticultura; Conservação pós-colheita; Brasil.; Ciências Agrárias; Ciência e Tecnologia de Alimentos
• Link de acesso: http://repositorio.uem.br:8080/jspui/handle/1/1467

This study aimed at evaluating the hygroscopic behavior of atemoya (PA) pulp powder with and without the addition of maltodextrin - DE10 (PA + M10) and DE20 (PA + M20) - using adsorption isotherms at 15˚C, 25˚C and 35˚C. We obtained the samples by lyophilization for 21 hours. Adding additives affected the isotherms, as the samples with maltodextrin, at the same ratio of water activity, showed lower content of balance moisture and were not as affected by temperature variation as the fresh pulp. In general, adding maltodextrin improved their physical properties. Sample PA + M10 showed the better results. Keywords: Annona squamosa x Annona cherimola, Isotherms; Sorption; Hygroscopicity; Food Drying, Maltodextrin. Atemoya (Annona squamosal x Annona cherimola) is a hybrid derived from the cross between sugar apple (Annona squamosa) - a tropical fruit - and cherimoya (Annona cherimola) - a subtropical fruit. The hybrid is resistant to a wider temperature range, is provided with a lower number of seeds and more pulp, in addition to having inherited the very much appreciated cherimoya flavor. In general, the postharvest life of Annonaceae fruits is limited, due to the physiological deterioration caused by fast ripening, causing the pulp to melt and the peel to darken; these facts lead to massive losses and devaluation.[1] Since atemoya fruits have a short shelf life, pulp drying seems to be an efficient conservation technique. As we reduce water content in foods, we obtain more stable products, with longer conservation periods, in addition to inhibiting the growth of microorganisms and the activity of some enzymes, as 12 well as reducing their volume, making storage and transport easy and cutting costs.[2] There are several drying techniques available, but lyophilization is one of the most adequate ones, in order to maintain the biological quality of products. In this process, the material is dried by the sublimation of frozen water at low temperatures and vacuum. This method reduces the loss of volatile and antioxidant compounds, which are highly susceptible to methodologies that use high temperatures, and it best preserves the product s sensory characteristics. [3,4] Knowing the physical properties of food powders (sorption isotherms, density, hygroscopicity, moisture, caking degree, solubility, rehydration time, and others) is extremely useful to control the processing, storage and quality control of the product. Given the above, the main purpose of this work was to determine the data related to sorption isotherms of atemoya pulp powder, obtained by lyophilization and assess the effect of the addition of different maltodextrins to their formulation. Moreover, we studied the behavior of water absorption and some physical properties.