Obtenção de suco em pó prebiótico de tangerina através de secagem em leito de jorro

• Ano de defesa: 2013
• Autor(a) principal: Rocha, Solane Alves Santos da
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Desidratação; Oligossacarídeos; Alimentos funcionais
• Link de acesso: http://www.repositorio.ufc.br/handle/riufc/14119

Functional foods have been taking more space as a good alternative in preventing diseases, but they are found as lactic products, and person with lactose intolerance cannot consuming them. The aim of this work was elaborate tangerine juice containing prebiotic oligosaccharides and their dehydration using spouted bed drying. Oligosaccharide synthesis was performed following a experimental design using the dextran-sucrase enzyme obtained by LeuconostocmesenteroidesB512F and the assay with oligosaccharide concentration of 61,28 g/L was selected. Fractioned Fatorial and Central Composite design was used to optimize the spouted bed drying. The first design was considered temperature, maltodextrin concentration, inert and feeding output as independent variables; process yield, powder water activity, rehydration time and moisture was dependent variables. The second design used inlet drying temperature and maltodextrin concentration as independent varibles, obtaining as responses higroscopicity, caking degree, b* color coordinate, rehydration time and powder production yield. Powders obtaining was no hygroscopicand, with this results, was selected as process parameters temperatures of 73 °C and maltodextrin concentration of 11 per cent on tangerine juice drying with or without prebiotic in. No significant difference was found for moisture, caking degree and solubility of tangerine juice powder with or without prebiotics. Hygroscopicity results was significant as 5% probability, showing high luminosity, lighter color and yellow less color at prebiotic powder juice.