LINS, A. D. F.; http://lattes.cnpq.br/6291273275911117; LINS, Analha Dyalla Feitosa.
Résumé:
The hog plum is a fruit with exotic flavor, rich in nutrients and well accepted in the market,
however, as a climacteric fruit, it is very perishable causing great losses. Drying stand out as
crop processing pόs Alternatively, however, it can result in significant damage compounds
susceptible to oxidation reactions that occur during processing compromising the quality of the
final product; thus, the objective of this research is to get the hog plum powder by drying
process in a spouted bed and to assess the stability of the bioactive compounds of post after
processing. Physical analyzes of fruits, physicochemical and chemical characteristics of the
whole pulp and powders were performed obtained from the drying spouted bed dryer at
temperatures of 60, 70 and 80 °C and four maltodextrin concentrations (0, 3, 6 and 9%).
Proceeded to the selection of the best powder according to the data water activity, water content
and content of bioactive compounds. The behavior of the bioactive compounds in accordance
with the increase in temperature all tended to concentrate. Referring to the concentration of
maltodextrin, the content of vitamin C, flavonoids, condensed tannins and yellow tended to
decrease, but the content of chlorophyll a and b and total carotenoids, tendenram increase but
showed no definite behavior. The powder had good stability and concentration of bioactive
compounds was obtained at 80 °C with 3% maltodextrin. Among the models of GAB, Oswin
and Peleg, the latter was what presented the best fit to the experimental data of water adsorption
isotherms with determination coefficient > 0,99 and average percentage deviation <1,7% and
showed typical behavior curve type II, called sigmoid or form of S. Regarding the particle
morphology of pulp and hog plum powder obtained at 80 °C with 3% maltodextrin they
presented themselves arranged and spherically shaped.