SOUSA, E. P.; http://lattes.cnpq.br/1113711276098324; SOUSA, Elisabete Piancó de.
Abstract:
The study aimed to obtain the powder pequi through the convective drying for the
preparation of flavoring. It was first embodiment the characterization of the pulp to then
inciar drying, were determined by drying kinetics: curves pequi pulp at different drying
temperatures (50, 60, 70 and 80 ° C) and layer thicknesses (0, 5, 1,0 and 1,5 cm) and
calculated the effective diffusivity; later, the physical, chemical, physico-chemical and
microbiological the obtained powders were analyzed; It made the selection based on the
yield values powder, water content, water activity, carotenoids; stored for 90 days, the
selected powder was stored in laminated packs at temperatures of 25 and 35 ° C and
relative humidity of 75% evaluating their physicochemical characteristics (water content,
pH, titratable acidity, activity water, color, peroxide index, lipids, carotenoids, angle of
repose) every 15 days; was elaborated condiment different formulations (F7, F8, F9 and
F10) plus pequi powder and made the sensory analysis of them to verify product
acceptance and purchase intent. It was found that the pequi pulp showed high levels of fat
and yellowing; it was found that with increasing drying temperature the water content,
water activity and protein content in powders decreased; it was observed that from the
mathematical models adjusted the drying curves Midilli the model was the one that
obtained the best settings, with the highest coefficients of determination (R ²) and the
lowest mean squared deviations (DQM); The powder had agglomerated particles, porous
and not uniform; as the color change parameters observed the powder showed a darkening
with increased drying time; isotherms of water selected pequi powder adsorption were
classified as Type II and the GAB model presented the best fit; powder during storage was
observed that emabalagem was not efficient to maintain its stability since, during storage
there was a gradual increase of water content, water activity and pH; condiments made
with pequi powder Formulation 10 (100 g pequi powder, 2 g of oregano, 2 g of powdered
coriander seed, 4 g of monosodium glutamate) showed higher value for the purchase intent
attribute, where the judges said they possibly consume, and also clear the greater
acceptability index for all attributes (color, aroma, taste, overall appearance and purchase
intent). Given the results can be emphasized the importance of this work for agribusiness
food, due to contribute to technological innovation in relation to the product and process
and thereby facilitate the marketing of products made with pequi powder.