Agregação de valor aos frutos do gênero Spondias: desenvolvimento e caracterização de néctar pasteurizado e blend liofilizado.

Abstract

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.