Secagem e armazenamento de polpa de mangaba.

Abstract

This work was developed with the objective of producing mangaba powder by the foam layer drying method, using different temperatures, and evaluating its stability during storage at room temperature, packaged in two types of laminated packaging. The foams, produced from the integral manure pulp with the addition of an emulsifier and a stabilizer, were dehydrated in an oven with air circulation at temperatures of 50, 60 and 70 oC. The drying models of Cavalcanti Mata, Henderson & Pabis and Page adjusted to the experimental data of the drying. The dried material was ground to obtain the powder samples. The whole mango pulp and the formulated pulp were characterized as moisture, total solids, pH, total soluble solids (oBrix), ashes, ascorbic acid, titratable total acidity, reducing sugars, color and density. Moisture adsorption isotherms of the mango powder were determined at temperatures of 20, 25 and 30 ° C and the GAB, Peleg and Oswin models were fitted to the experimental data. The mango powder was stored for 180 days and evaluated every 30 days for moisture, pH, ash, ascorbic acid, total titratable acidity, reducing sugars and color. The incorporation of additives into the whole pulp resulted in an increase in the total soluble solids content, reduction in total solids, ash, ascorbic acid, total titratable acidity and reducing sugars and pH maintenance. From the models used to adjust the drying kinetics of the formulated pulp, Cavalcanti Mata showed the highest coefficients of determination (R2), better representing the observed data. The best adjustments were made to the moisture adsorption isotherms of the mangaba powder using the Peleg model. During storage of the mango powder it was observed, in both packages, a tendency of increase with the storage time of the humidity and the pH; ascorbic acid, titratable total acidity, reducing sugars, luminosity and yellow intensity, were reduced over time and the ash fraction remained stable.