SILVA, A. G. F.; http://lattes.cnpq.br/4765972418950254; SILVA, Alvaro Gustavo Ferreira da.
Résumé:
Fruits of Spondias purpurea L. are highly perishable. Drying to obtain flour is a way of
reducing post-harvest losses and diversifying the food market. The objective was to
analyze the drying kinetics and the physico-chemical quality of S. purpurea fruit flours
in five maturation stages. S. purpurea fruits at five ripening stages were harvested,
cleaned, dried, crushed and sieved to obtain flour. Drying kinetics, mathematical
modeling, yield, humidity, total titratable acidity (AT), pH, reducing sugars (AR),
soluble solids (SS), ascorbic acid (AsA), phenolic compounds (CF), chlorophyll,
carotenoids, flavonoids, anthocyanins, color (L *, a *, b *, C *, h ° and darkening index
(IE)), density, Carr Index (IC) and the Hausner Factor (HF) were evaluated. Flours of S.
purpúrea were obtained after 600 minutes of drying. The Midilli and Logarithmic
models were the ones that best fit the experimental data. The yield, humidity, pH, AR,
flavonoids and anthocyanins contents were higher in the flours of ripe fruits, while the
AT, AsA, chlorophylls, phenolic compounds and the density were lower. The color
varied from greenish to reddish. The IC and HF did not differ. Drying S. purpurea fruits
is a viable way to make a new product with a long shelf life available on the market.
