Secagem convectiva da polpa de pequi para elaboração de condimentos.

Abstract

The study aimed to obtain the powder pequi through the convective drying for the preparation of flavoring. It was first embodiment the characterization of the pulp to then inciar drying, were determined by drying kinetics: curves pequi pulp at different drying temperatures (50, 60, 70 and 80 ° C) and layer thicknesses (0, 5, 1,0 and 1,5 cm) and calculated the effective diffusivity; later, the physical, chemical, physico-chemical and microbiological the obtained powders were analyzed; It made the selection based on the yield values powder, water content, water activity, carotenoids; stored for 90 days, the selected powder was stored in laminated packs at temperatures of 25 and 35 ° C and relative humidity of 75% evaluating their physicochemical characteristics (water content, pH, titratable acidity, activity water, color, peroxide index, lipids, carotenoids, angle of repose) every 15 days; was elaborated condiment different formulations (F7, F8, F9 and F10) plus pequi powder and made the sensory analysis of them to verify product acceptance and purchase intent. It was found that the pequi pulp showed high levels of fat and yellowing; it was found that with increasing drying temperature the water content, water activity and protein content in powders decreased; it was observed that from the mathematical models adjusted the drying curves Midilli the model was the one that obtained the best settings, with the highest coefficients of determination (R ²) and the lowest mean squared deviations (DQM); The powder had agglomerated particles, porous and not uniform; as the color change parameters observed the powder showed a darkening with increased drying time; isotherms of water selected pequi powder adsorption were classified as Type II and the GAB model presented the best fit; powder during storage was observed that emabalagem was not efficient to maintain its stability since, during storage there was a gradual increase of water content, water activity and pH; condiments made with pequi powder Formulation 10 (100 g pequi powder, 2 g of oregano, 2 g of powdered coriander seed, 4 g of monosodium glutamate) showed higher value for the purchase intent attribute, where the judges said they possibly consume, and also clear the greater acceptability index for all attributes (color, aroma, taste, overall appearance and purchase intent). Given the results can be emphasized the importance of this work for agribusiness food, due to contribute to technological innovation in relation to the product and process and thereby facilitate the marketing of products made with pequi powder.