Elaboração de um mix em pó do extrato de gergelim com albúmen sólido de coco verde pelo processo de liofilização.

Abstract

Considering the high nutritional and functional potential of sesame extract (sesame milk) and the large disposal of green coconut solid albumen, it is interesting to apply conservation techniques in order to increase its shelf life and create new products , which meet the demands of consumers who are looking for products with functional and neutral ceutical appeal. The present study developed a methodology for obtaining sesame extract and from it developed three formulations varying the concentration of solid green coconut albumen (10, 20 and 30%). The samples were submitted to freezing kinetics and later to lyophilization kinetics. The Fourier model and the Cavalcanti-Mata and Duarte model I fit well to the freezing data, showing effective diffusivities showing a tendency to increase with the increase in the temperature gradient between the sample temperature and the freezing room temperature. In the freeze-drying kinetics, the models by Cavalcant-Mata and Midilli et al. were the ones that best fit the experimental data. The drying time increased as the pre-freezing temperature of the sample decreased. As well as the thermodynamic properties increased with increasing temperature gradient between the sample and the freezing environment, with the exception of Gibbs free energy which decreased with decreasing temperature. The physical characteristics of the powders obtained were influenced by both the freezing temperature and the percentage of solid green coconut albumen, so that the solubility decreased as the temperature decreased and the wettability reduced with the increase in the proportion of solid green coconut albumen in the formulations.