Umbuzada em pó adicionada de leite caprino pelo processo de liofilização.

Abstract

Umbu and goat's milk present great sources of income for small farmers with high nutritional and functional value, because, although they are highly perishable foods, they also have great potential to be exploited in various processes, thus avoiding undesirable losses. The objective of this work was to obtain umbuzada powder from goat’s milk and umbu pulp, as a way to increase its shelf life and create new products in a functional way, focusing on the health of consumers as well as adding value to products in the region. This research was developed in three formulations of goat milk and umbu where, T1: 40% (umbu) + 60% (milk); T2: 50% (umbu) + 50% (milk); T3: 60% (umbu) + 40% (milk). To obtain the powder, the three formulations were lyophilized, in order to achieve the best concentration in relation to the quality and characteristics of the original product, handmade in the Brazilian Northeast. The samples were subjected to rheological behavior at temperatures of 5 ºC, 10 ºC and 15 ºC, in which they adjusted well to the models studied; to freezing kinetics, which was performed at temperatures of -20 ºC, -50 ºC, -100 ºC and -150 °C; then to lyophilization kinetics; and finally, all the initial and final characterization of the formulations and products obtained. The Fourier model and the model I of Cavalcanti-Mata and Duarte adjusted well to the data on freezing of umbuzada, presenting effective diffusivities that showed a propensity to increase according to the reduction of the freezing temperature. In the kinetics of drying by lyophilization, the models by Cavalcant-Mata and Midilli et al. were the models that best adjusted to the experimental data. The drying time increased as the pre-freezing temperature decreased. The experimental data were submitted to analysis of drying models to determine the diffusivity, thermodynamic properties, as well as the parameters R2, R2 a, P (%), SE and DQM. The thermodynamic properties increased with temperature reduction, with the exception of the Gibbs free energy which decreased with temperature reduction. The chemical and physical-chemical characteristics of the raw material differed significantly between the formulations, mainly in relation to protein and lipid levels with reduced inclusion of umbu pulp. Chemical, physical-chemical and physical characterization were carried out on the umbuzada powder, in which they were influenced both in the formulations and in the freezing temperatures, causing a decrease in solubility with the reduction of the temperature exerted in the freezing.