Estudo comparativo do processo de torração de amendoas de cupuaçu por microondas frente ao processo de torração convencional / Comparative study of the process of roasting of almonds for the front cupuassu by microwave conventional process of roasting

AUTOR(ES)
DATA DE PUBLICAÇÃO

2003

RESUMO

The cupuassu is a native fruit from the Brazilian Amazon which presents a great potential for industrialisation and commercialisation. Until recent1y the commercial exploration of the cupuaçu was restricted to its pulp. Nowadays its seed is also being the target of a new commercial exploration: recent studies have shown that it is possible to produce a product from the seed which is similar to chocolate. In this case, the seed must undergo procedures which are similar to those used for cacao to obtain the chocolate, that is: fermentation, drying and roasting. The roasting phase is one of the most important ones because it is during this phase that very important components of the complex system are developed to bring the characteristics of the chocolate flavor. The roasting of whole seeds by the conventional process does not provide a uniform temperature between the centre and the surface of the seed. On the other hand, the use of microwaves in cacao roasting processes have been proven effective because the temperature gradients are smaller so that the process is more uniform and the roasted material more homogeneous. The contribution of this study was to verify the roasting process of whole cupuassu seeds using microwaves, with the objective of comparing it to the conventional process. The followed procedures were: In the conventional process the seeds were roasted for 53, 55 and 57 minutes at a fixed temperature of 150°C in the outer roasting chamber. In the microwave process there was a complete factorial design 22 (totaling 11 experiments) and the studied variables were inner temperature of the seed (103 a 117°C) and processing time (11 to 17 minutes). In both processes the answer were concentration of alquilpyrazines and sensorial acceptance evaluation. Both processes presented good acceptance by consumers. The samples roasted conventionally do not present significant differences (p ? O,O5) among themselves and the samples obtained in the central point of the factorial design(T= 110°C and t= 14 minutes) were the best accepted ones, presenting higher than the conventional ones. However, the analyses of the aromatic components did not present good results. The samples obtained by the conventional process have shown a pyrazine profile evaluation a little bit different from the one that would be expected by taking the available data from literature, suggesting that more study has to be accomplished in order to c1ear such a divergence. The samples processed by microwaves have presented analytical results (pyrazines) without repeatability inside the time and temperature range wich were studied, suggesting that some irregularity occurred during the process of obtaining the liquor. The goal of the research was however accomplished indicating that the roasting by microwaves presents itself as a good alternative to the roasting process of the cupuassu once it has shown a good flavor development in less time and energy consumption as compared to the conventional process

ASSUNTO(S)

analise sensorial microwave cupuacu cupuaçu review sensory microondas

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