Avaliação do pó da polpa de pitaia vermelha (H. polyrhizus) adicionada de diferentes adjuvantes de secagem: Evaluation of red pitaia (H. polyrhizus) pulp powder added to diferente drying adjuvants

Thallyne de Brito  Alves; Marcos Rodrigues Amorim Afonso; Kaliana Sitonio  Eça

doi:10.31416/rsdv.v11i2.568

Authors

Thallyne de Brito Alves Universidade Federal do Ceará
Marcos Rodrigues Amorim Afonso Universidade Federal do Ceará
Kaliana Sitonio Eça Universidade Federal do Ceará

DOI:

https://doi.org/10.31416/rsdv.v11i2.568

Keywords:

Adjuvantes de secagem, Fruta tropical, Índice de fluxo, Fluidez de pós

Abstract

This research aimed to evaluate the influence of maltodextrin, gum Arabic and dextrin on the physical characteristics of red pitaya pulp powder by lyophilization. The adjuvants were added to the pulp at concentration of 20% (m/m) and the three samples were dried in a lyophilizer. The powder morphology was evaluated using the scanning electron microscopy (SEM) and the flowability was evaluated by the flow index using the Powder Flow Tester (PFT). The powder sorption isotherms were determined at 25 and 40ºC by adjusting the GAB, BET, Oswin and Henderson models. The sample containing maltodextrin showed larger particles with more rounded edges than the other samples. The powder containing maltodextrin obtained a flow index of 4.11 being classified as easy to flow, whereas the powders containing gum Arabic and dextrin showed values of 3.44 and 3.54, respectively, being classified as cohesive. The best fit for the sorption isotherms was obtained by the BET model, with a mean relative error of 2.78%. Through the isotherms it was observed that the powder containing dextrin was more stable in relation to water absorption. Thus, the type of adjuvant used can influence the physical characteristics of a powder in a different way. Regarding the three adjuvants used, the addition of maltodextrin favored fluidity whereas dextrin reduced water absorption.

Author Biographies

Thallyne de Brito Alves, Universidade Federal do Ceará

Mestre em Ciência e Tecnologia de Alimentos pela Universidade Federal do Ceará vinculada ao Departamento de Engenharia de Alimentos. Graduada em Tecnologia em Alimentos pelo Instituto Federal do Ceará - IFCE.

Marcos Rodrigues Amorim Afonso, Universidade Federal do Ceará

Atualmente, professor Dr. do Departamento de Engenharia de Alimentos da Universidade Federal do Ceará. Graduado em Engenharia de Alimentos pela Universidade Estadual de Campinas (UNICAMP) e doutor em Engenharia de Alimentos pela Universidade Estadual de Campinas (UNICAMP).

Kaliana Sitonio Eça, Universidade Federal do Ceará

Atualmente, professora Dra. do Departamento de Engenharia de Alimentos da Universidade Federal do Ceará. Graduada em Engenharia de Alimentos pela Universidade Federal da Paraíba e doutora em Engenharia de Alimentos pela UNICAMP.

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