Desenvolvimento de mixes de mangaba e umbu elaborados com extrato em pó de amendoim despeliculizado.

Abstract

In recent years, concern about food production and consumption has grown greatly due to food related diseases and the benefi ts that food can provide to the human body when consumed in connection with healthy eating. This awakening has, for a healthy diet, driven the research and development of the food industry that increasingly innovates in the practicality and supply of foods with nutritional quality capable of serving all types of consumers, whether tolerant or not to certain Components of food. In this context, the objective was to elaborate two products based on the peanut powder extract to which mango and umbu powder extra cts were added, both obtained by lyophilization for the production of mango and umbu mixtures. Peanut powder extract was obtained by lyophilizing the aqueous peanut extract in a ratio of 1: 2 (grain: water). The mango and umbu pulps were formulated with ma ltodextrin at different concentrations 0, 10, 15, 20 and 30% and lyophilized at 50 ± 3 ° C for 72 h. For the production of the mixes the best formulations of the powdered extracts (pulp + adjuvant) were used in percentages of 30, 40 and 50%. The 40% conce ntration was selected for the production of the mixes and physical chemical evaluation (water activity, water content, titratable acidity, vitamin C content, lipids, solubility and color) every 30 days for 120 days of storage at room temperature. In the ov erall mean of the scores assigned in the sensory evaluation the mixes were well accepted. During the 120 days of storage the mango and umbu mixtures maintained their physicochemical characteristics with little or no variation, according to the statistical analysis and, therefore, a viable alternative for industrialization.