ARAÚJO, A. K. P.; http://lattes.cnpq.br/7087917654179489; ARAÚJO, Aline Kelly Pedro de.
Resumo:
The fruits of the genus Spondias, such as cajá (Spondias mombin), cajarana (Spondias
sp.) and seriguela (Spondias purpurea L.) are mainly produced in the Northeast region,
have exotic flavor and good characteristics for agroindustrialization, however fruits are
perishable and seasonal variations, making it difficult to process and supply its
derivatives throughout the year. This work was developed with the purpose of adding
value to cajá, cajarana and seriguela fruits by means of the elaboration and
characterization of pasteurized mixed nectars, blend with different concentrations of
maltodextrin, as well as the rheological behavior and freezing kinetics of the blend
destined for drying through the lyophilization process. Therefore, to better organize this
work was divided into four chapters, in the first chapter: mixed nectars were obtained
using cajá (C), cajarana (Cj) and Seriguela (S) pulps by making four formulations (F1,
F2, F3 and F4), where F1 = 50% C, 25% C18 and 25% S; F2 = 25% C, 50% C18 and
25% S; F3 = 25% C, 25% C and 50% S and F4 = 33.33% C, 33.33% C and 33.33% S.
Each formulation was added 1: 1 water (formulation: water) and sugar until obtaining
17 ° Brix. The characterization was carried out through the microbiological, physicalchemical,
bioactive and sensorial compounds. In the second chapter, the rheological
behavior of the blend was determined with different concentrations of maltodextrin (0,
10, 20 and 30%) at temperatures of 10, 20 and 30 ° C. In the third chapter, the freezing
kinetics of the blend were performed with different concentrations of maltodextrin (10,
20 and 30%) at temperatures of -25, -50, -75 ° C. In the fourth chapter, the pulp blend
of Spondias powder was obtained and characterized by the lyophilization process, using
three concentrations of maltodextriana (10, 20 and 30%) and three pre-freezing
temperatures (-25, - 50 °, -75 ° C). According to the results, the F1 formulation nectar
(50% C, 25% Cj and 25% S) presented better results for the bioactive compounds and
sensory analysis, being this formulation used to elaborate the blend. With respect to the
rheological behavior, the blend presented a non-Newtonian character and pseudoplastic
behavior, the Mizrahi-Berk model presented a better fit to the experimental data.
The freezing kinetics curves of the blend with different concentrations of maltodextrin
presented the three well-defined freezing, cooling (Phase I), freezing or crystallization
(Phase II) and post-freezing (Phase III) phases at the temperatures studied (-25, -50 and
-75 ° C), the Fourier model represented well the freeze kinetics, with R2 above 96%; In the characterization of lyophilized powder blend, water, proteins, lipids, ashes, titratable
total acidity, ascorbic acid and beta-carotene decreased with increasing maltodextrin
content, while soluble solids, total sugars, reducing and non-reducing values ,
chlorophyll A, chlorophyll B and lycopene increased with the highest concentrations of
maltodextrin. The F3 formulation (30% maltodextrin) temperature of -75 ° C gave the
best results the best results for bioactive compounds.