Cinética de hidratação e elaboração do extrato hidrossolúvel de amendoim (arachis hypogaea l.) ‘havana’.

Abstract

Peanut is a species of cultivation and comprehensive consumption at world level. By presenting a significant nutrient composition, it allows the development of relevant studies involving the same. Thus, this study aimed to study the hydration kinetics and optimize the process of obtaining the water-soluble extract of peanut grain 'Havana'. The peanut hydration kinetics was conducted at temperatures of 30, 50, 70 and 90 ° C. To describe the behavior of hydration curves, we used the mathematical model Peleg. To optimize the process of obtaining the water-soluble extract of peanuts, we studied the effects of temperature variable extraction and mass ratio of grain: water on the characteristic protein. In the hydration process, it follows that the water content, dry basis, ranging from 6,22 to 56,93% for temperature range (30 to 90 ° C) used. The model Peleg set significantly to the results obtained with the values for the coefficient of determination (R²) ranging from 0,995 to 0,997 and the average relative error (E) between 1,59 to 1,77% by regarding the four temperatures employed. In addition, the constant K1 in the same model showed variation from 38,08 to 71,47, while for K2, switching values given to 1,52 to 2,36. For the water soluble extracts, it was observed that the grain ratio: water was the greatest influence on the response variable protein content. To represent the behavior of the experimental data, the second-order model was statistically significant, with a precision of 0,928. Therefore, it became viable to produce the water-soluble extract, requiring simple operation and low achievement, and provide a good yield of the final product.