ALMEIDA, M. D. A.; http://lattes.cnpq.br/6392249290759094; ALMEIDA, Michelly Dayane Araújo de.
Resumo:
Umbu and goat's milk present great sources of income for small farmers with high nutritional and functional value, because, although they are highly perishable foods, they
also have great potential to be exploited in various processes, thus avoiding undesirable
losses. The objective of this work was to obtain umbuzada powder from goat’s milk and
umbu pulp, as a way to increase its shelf life and create new products in a functional way,
focusing on the health of consumers as well as adding value to products in the region. This research was developed in three formulations of goat milk and umbu where, T1:
40% (umbu) + 60% (milk); T2: 50% (umbu) + 50% (milk); T3: 60% (umbu) + 40%
(milk). To obtain the powder, the three formulations were lyophilized, in order to achieve
the best concentration in relation to the quality and characteristics of the original product,
handmade in the Brazilian Northeast. The samples were subjected to rheological behavior
at temperatures of 5 ºC, 10 ºC and 15 ºC, in which they adjusted well to the models
studied; to freezing kinetics, which was performed at temperatures of -20 ºC, -50 ºC, -100
ºC and -150 °C; then to lyophilization kinetics; and finally, all the initial and final
characterization of the formulations and products obtained. The Fourier model and the
model I of Cavalcanti-Mata and Duarte adjusted well to the data on freezing of umbuzada,
presenting effective diffusivities that showed a propensity to increase according to the
reduction of the freezing temperature. In the kinetics of drying by lyophilization, the
models by Cavalcant-Mata and Midilli et al. were the models that best adjusted to the
experimental data. The drying time increased as the pre-freezing temperature decreased.
The experimental data were submitted to analysis of drying models to determine the
diffusivity, thermodynamic properties, as well as the parameters R2, R2 a, P (%), SE and
DQM. The thermodynamic properties increased with temperature reduction, with the
exception of the Gibbs free energy which decreased with temperature reduction. The
chemical and physical-chemical characteristics of the raw material differed significantly
between the formulations, mainly in relation to protein and lipid levels with reduced
inclusion of umbu pulp. Chemical, physical-chemical and physical characterization were
carried out on the umbuzada powder, in which they were influenced both in the
formulations and in the freezing temperatures, causing a decrease in solubility with the
reduction of the temperature exerted in the freezing.