Obtenção de polpa mista de seriguela e Spirulina Plantensis em pó.

Abstract

The climatic conditions in the Northeast region of Brazil, promote the cultivation of several frutificas, with a variety of native and exotic fruits. The serigueleira, a frutiful of the genus Spondias, is well suited to semi-arid region, presents the fruit of sweet and sour flavor usually consumed in natura, with little added value. Spirulina and its components have a variety of nutritional and therapeutic activities, used in cosmetics, pharmaceuticals, bio-energy and animal and human nutrition. This research was intended to combine pulp of seriguela (Spondias purpurea L.) and Spirulina platensis, as lyophilized powder product, realizing rheological studies, of freezing kinetics and characterization of the products obtained. So for better organization of this research, divided into four chapters. In the first chapter were studied the physicochemical characteristics of the fruit (Spondias purpurea L.), your mixture with 3% of Spirulina and its formulations containing different concentrations of maltodextrins; the second chapter tried to verify the behavior of this fluid, through the rheological behavior of their formulations (Pulp = fresh pulp of Spondias purpurea L., P + S = pulp of Spondias purpurea and 3.0% of Spirulina platensis, M10 = P + S with 10% maltodextrin, M20 = P + S with 20% of maltodextrin, M30 = P + S with 30% of maltodextrin), at three temperatures and 13 rotation speeds; the third chapter dealt with the freezing kinetic of the formulations of Spondias purpurea pulp with Spirulina platensis at different concentrations of maltodextrin in three temperatures; while in the fourth chapter the characterization of freeze-dried powder of mixed pulp of Spondias purpurea L. and Spirulina platensis through physical and physico-chemical analyses. On the results it can be concluded that: a) the addition of 3.0% of Spirulina platensis has affected the water content, total soluble solids, titratable acidity and pH. b) maltodextrin increased the soluble solids, pH and sugars and reduced the total titratable acidity, vitamin C and ash. c) fluid was classified as non-newtonian pseudoplastic character. The rheological model of Ostwald-de-Waelle, Casson and Bingham adjusted well to the experimental data. d) the effect of temperature on the apparent viscosity was described by the Arrhenius equation, whose samples M30 and P + S showed greater influence of temperature, with high values of activation energy, 11.98 and 10.20 KJ g-1. mol-1. e) the freezing weather has increased the inclusion of maltodextrin in the mixed pulp of Spondias purpurea with Spirulina platensis, with greatest times obtained for F3 (30% of maltodextrin) and lower for the control (0% of maltodextrin) at temperatures study -25,-50 and-75° C. f) average effective diffusivity of mixed pulp of Spondias purpurea with Spirulina platensis was directly proportional to the increase in the thermal gradient and maltodextrin syrups. g) the activation energy for the freezing was growing as they added mixed pulp maltodextrin S. purpurea with S. platensis. h) Among the physico-chemical characterization of mixed pulp of S. purpurea with Spirulina, it was found that the total titratable acidity parameters, vitamin C, protein, lipids, water and ash content were influenced by the formulations, lowering the levels with the inclusion of maltodextrin in the samples. The total soluble solids content was influenced by the two variables (temperature and formulation), whose values have increased so much with the reduction of the freezing temperature as with the inclusion of maltodextrin in the mixed pulp of Spondias purpurea with Spirulina. i) water activity of powders decreased with freezing temperature reduction and the increase of maltodextrin. Higroscopididade already reduced with increasing carrier agent, being less hygroscopic powders obtained in F3. j) lyophilized powders mixed pulp of Spondias purpurea with Spirulina platentis were influenced mainly by their formulations with different concentrations of maltodextrin and, to a lesser extent by the temperature of freezing of the material.