Obtenção de pó de umbu (Spondias tuberosa Arruda Câmara) para umbuzada: processamento e caracterização do pó.

Abstract

At this present work the objetive of producing umbu pulp in powder for umbuzada preparing using atomization drying at temperature of 160°C was realized. The processing of umbu pulp was realized by cooking, where the physical chemical properties (pH, acidity, °Brix, ascorbic acid, water content reducing, non-reducing and total sugar) were analyzed. Eighty formations of umbu pulpwith encapsulating material for umbu powder for umbuzada wcrc claborcd (formularion 1- with 15% of malthodextrin; formulation 2- with 20% de malthodextrin; formulation 3- with 12% of arabic gum; formulation 4- with 15% of arabic gum; formulation 5- with 15% of malthodextrin and 3% of arabic gum; formulation 6- com 15% de malmodextrin and 5% of arabic gum; formulation 7- com 15% de malthodextrin and 3% of p^riclodextrin; formulation 8- com 15% de malmodextrin and 5% of P-ciclodextrin). Before submitting to drying, the color and ascorbic and ascirbic acid content of the prepared emulsions at different formulations were charaterized. The umbu powder for umbuzada was evaluated for color, ascorbic acid content, water content and microestnictural aspect. The hygroscopic cquilibrium isothcrms were obtaincd using the static gravimetric method at temperatures of 20 tO 50°C. The experimental data were adjusted by non-linear fít by GAB, BET, Oswin, Henderson modified by Cavalcanti-Mata and Henderson modified by Thompson models, and the best fít model was chosen by the determination coefficent values and mean porcentual error deviation. The prepared umbuzada sensorial analysis with umbu pulp in powder at different formulations was realized with experts and evaluated for tast, flavor, appearance and color. With the obtained results, it was conclude that: the means values of pH, ascorbic acid, water content, non-reducing and total sugar, reduced in the pre-cooking umbu pulp, while the acidity, total dissolvablc sohds and reducing sugar inercase with the concetration of the encapsulating agent increase, and this presented losses of 16,19% to 30,45% comparing to the obtained values from 6,24mg/100g tO 7,4mg/100g that correspond to losses between 11,41 and 15,59% comparing to the obtained emulsions values. The water content at umbu pulp powder varies from 3,40 to 5,93% w.b. at different formulations. The umbu pulp at formulations 1 and 3 presented microcapsules less agglomerated with more defined formats. The umbuzada prepared with umbu powder at formulations 1 obtained better acceptation of taste and flavor. The best umbuzada appearance was obtained of formulations 1, 2, 5 and 6. The color umbuzada prepared at different formulations varies from dark ercam to more dark cream. The hygroscopic equihbrium isotherms of umbu pulp in powder at formulations 1, 6 and 7 were better fítted with Henderson modified by Cavalcanti-Mata equation. Using Oswin model, the formulations 1 and 6 presented higher determination coefficients at temperature of 30°C and, at formulations 3 and 4 the best coefficients were found at temperatures os 50 and 20°C, respectively.