Produção de fruta-pão em pó e utilização como adjuvante na secagem.

Abstract

Drying Pulp breadfruit (Artocarpus altilis) turning it into powder is an option to take this fruit products for the food and pharmaceutical industry as a possible adjuvant in the folder drying, extracts and suspensions. This research aimed to produce fruit bread powder by spray drying (spray drying) and evaluate the characteristics of the obtained powder and its stability during 180 days of storage, and its use as an aid in drying carrot squash, chayote and acerola. For spray drying was prepared a formulation from the pulp breadfruit with addition of distilled water in which was subjected to factorial experimental design 2³ with three center points having as input variables the temperature of the drying air (70, 80 and 90 ° C), the flow rate of the suspension (4, 5, and 6 ml / min) and the concentration of maltodextrin (0, 3 and 6%) in order to define the best drying condition for the water activity answers, water content and starch content. The best spray drying condition was at a concentration of 0% maltodextrin temperature of 90 ° C and flow rate of 6 ml / min, in which the powders were stored and evaluated for their stability. It was made physical, after the chemical and physicochemical cyclone and collected in the drying chamber during storage and every 30 days for 180 days. The pulp of fruit bread was classified as slightly acidic with high starch content and low sugar concentration. The dust collected in the cyclone was considered slightly acid with a high percentage of starch and total solids, low water activity and lighter color. The collected powder in the drying chamber was made more soluble and more yellowish. In the post of storage was small increase in water activity, with lower average values than 0.3 at the end of storage, starch degradation after 150 days and increased brightness. The particles of bread fruit powder collected in the cyclone were lower, with irregular and dispersed form, and the dust collected in the drying chamber showed irregular particles of different sizes and clusters with a strong attraction to each other, forming lumps. The powdered fruit bread showed characteristics suitable for use as an additive in drying slurries and other slurries. The pulps and dehydrated carrot chayote with addition of powdered fruit bread presented with lower water activity, increased total solids contents greater percentage solubility, yield, and color nearest the fresh fruit.