Elaboração de um estruturado de polpa de manga (Mangifera indica L. cv Tommy Atkins) parcialmente desidratada por osmose

AUTOR(ES)
DATA DE PUBLICAÇÃO

2003

RESUMO

Tropical fruits like mango, although very appreciated because of its aroma and flavor, are highly perishable, thus special preservation techniques are necessary to keep them in good commercial conditions, even to add them more value. The aim of this work was to develop a fruit structured, partially osmotic dehydrated, followed by conventional drying at stove with air circulation in order to preserve de mango nutritive and sensorial characteristics. Mango (Mangifera indica l. cv Tommy Atkins) was used as raw material. In the osmotic dehydration trials, under atmosphere pressure, it was used an apparel consisting in a polypropylene tank, a pyrex exchanger, a peristaltic bomb and heating system. In the process of osmotic dehydration, the parameters time and temperature were optimized through Response Surface Methodology (RSM), aiming at maximizing the moisture loss and minimizing the incorporation of solids. The used osmotic agent was sucrose solution in the concentration of 65% w/w. Preliminary tests carried out with antioxidants showed no significant results to encourage its further use. Specifically in the complementarydrying process using hot air. The optimized conditions for the process ranged 90 to 165 minutes at 30°C, obtaining until 40% of water losses and incorporation of solids less than 8%. The mango structured as well as the dehydrated in natura fruit were submitted to physical and chemical, microbiological and sensorial analyses. The results obtained in the physical and chemical determinations in the mango structured were: acidity (0,79), aw (0,583), pH (3,46), soluble solids (74,5°Brix), moisture content (23,11%), total solids (76,89%), total sugars (71,28%) and reducing sugars (23,52%). When compared to to in natura fruit, losses of ascorbic acid ranging at 24,87% and 59,91% were observed in the fruit dehydrated by osmosis and in the obtained fruit structured, respectively. Microbiological analyses showed a final product, acceptable for the consumption, according to Brazilian legislation. In the sensory evaluation, the obtained product presented acceptance averages greater than or near to 7,0 for the attributes aroma, flavor, texture and appearance, located in the hedonic scale in the categories "Iiked a lot "and" liked moderately", obtaining 87,31% ofthe intention of purchase of the consumers who probably and certainly would buy the product if it were for sale

ASSUNTO(S)

manga secagem desidratação polpa de frutas

ACESSO AO ARTIGO

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