Produção e armazenamento da polpa de umbu-cajá em pó.

Abstract

It was aimed at, this work was accomplished with the aim o f producing integral pulp of Spondias spp., to dehydrate it by foam-mat process and to evaluate its conservation in storage conditions under temperature sets and protected by packings. The integral pulp was extracted of mature fruits and characterized to the pH, total soluble solids, total solids, moisture, ascorbic acid, ashes, total acidity, reducers sugars, density, brightness, red intensity and yellow intensity. After the dehydration the powder was powdered and characterized to the reducers sugars, total soluble solids, ascorbic acid, total acidity, moisture, pH, brightness, red intensity, yellow intensity and moisture adsorption isotherms. After it was stored for 60 days in two packing types: laminate and polythylene. The analyses accomplished in the powdered pulp were repeated to every ten days in the stored material. The analyzed parameters varied between the integral pulp and the powder from 6.1 to 139.9 (% of glucose) for reducers sugars; o f 21.6 to 116.9 mg/100g for ascorbic acid; 1.4 to 5.5% for total acidity; 88.6 to 16.7% for moisture; 2.6 to 3.0 for pH. The laminate packings protected the stored samples better, preserving in closer levels of the storage beginning the total acidity, moisture, brightness, red intensity and yellow intensity. The reducers sugars and ascorbic acid were not affected for the packing type and the pH it was not affected by the packing type nor for the time o f storage. Anderson's models and GAB presented determination coefficients (R2 ) above 0.86 in all the temperatures could represent the moisture adsorption isotherms of the powdered pulp of Spondias spp. satisfactorily.