Passa de berinjela com adição de saborizantes elaborada por desidratação osmótica e secagem complementar.

Abstract

This work was developed with the objective of obtaining eggplant with cinnamon, passion fruit and fennel flavoring by combined osmotic dehydration techniques followed by drying. The osmotic dehydration process was carried out with three sucrose concentrations (45, 55 and 65ºBrix) at a temperature of 50 ° C, with the incorporation of the flavors cinnamon, fennel and passion fruit in the proportions of 0, 5 and 10%. After osmotic dehydration, only the dehydrated eggplants were dried in sucrose solutions at 65 ° Brix with the addition of the flavorings at three drying temperatures 50.60 and 70 ° C. The osmotic dehydration and drying data were adjusted by the Fick, Page, Cavalcanti Mata and Midilli models, according to nonlinear regressions, using the Statistical 8.0 software; The analysis of water loss and solid gain in osmotic dehydration was performed by analysis of variance, ANOVA, with comparison of means by Tukey test. During the drying process, the thermodynamic properties (enthalpy, entropy and Gibbs free energy) of the mathematical models Fick, Page and Cavalcanti Mata were determined. Osmotically dehydrated and dried eggplant samples were submitted to chemical and physicochemical analysis (water content, reducing sugars, pH, total soluble solids, total titratable acidity, ashes, total proteins, lipids, total carbohydrates, fiber, water activity), evaluated the texture performed in TAXTplus texturometer, through firmness, cohesiveness, gum, elasticity and chewability tests, evaluated microbiologically, and finally, the sensory analysis was performed through the acceptance tests. , where they were evaluated for the attributes of aroma, color, taste and appearance and after the purchase intention test. In this research it can be concluded that: the higher concentration of sucrose and the higher drying temperature favor the greater removal of water in osmotic dehydration and drying, respectively; In the dehydration process under the studied conditions, the model that best represents the experimental data of osmotic dehydration of eggplants with flavored is Cavalcanti Mata, with determination coefficients greater than 99% and DQM less than 0.0003, the effective diffusivity of the model. Fick increased with increasing sucrose solution, ranging from 1.080x 10-9 to 2.808 x 10-9 m² / s, for 45 ° Brix solution with 10% passion fruit and 65 ° Brix solution with 10% Cinnamon, respectively. In drying, all tested models satisfactorily represent the experimental data, and the effective diffusivity coefficients presented a growing behavior with the temperature increase. The water content, acidity, total soluble solids, reducing sugars, ashes, proteins and total carbohydrates of the osmotically dehydrated eggplants increased when compared to the “in natura” eggplant, the pH decreased; texture was influenced by osmotic treatment, taste incorporation and drying temperature; the samples analyzed comply with the microbiological standards of foods established by Brazilian legislation; the most accepted samples, according to the sensorial analysis, were the raisins with incorporation of the fennel flavor.