Avaliação físico-química da polpa de manga (Tommy atkins) em pó obtida por meio da secagem em camada de espuma

Abstract

Brazil is one of the largest fruit producers in the world, with the São Francisco Valley being one of the largest producing centers in the country. Among the fruits grown in the region is the mango, especially the Tommy Atkins variety. Mango (Mangifera indica L.) is a fruit that stands out for its aroma, colors, flavors and mainly for the variety of nutrients it contains. In Brazil, much of the mango production is intended for fresh consumption, however, the fruits are quite perishable due to their high water content. In addition, there are losses related to post-harvest. The present work aimed to analyze the physicochemical constitution of the Tommy atkins mango powder, after drying in a foam layer, and to compare it with the same characteristics of the fruit pulp in natura, and of the pulp in foam, in order to have a parameter of how much the methodology used can affect the characteristics of the fruit. When comparing characteristics such as acidity, ascorbic acid, and sugars, there was an increase in the concentration for the powder. Even with the application of a temperature of 60°C, there was conservation of nutrients, and a relative increase in their concentration. Ascorbic acid, an important parameter of fruit quality, increased by more than 120%, going from 48.44 to 124.77mg/100g. With the results presented, the methodology is suitable for obtaining mango pulp powder.