Osmotic dehydration to obtain cagaita raisins / Desidratação osmótica para obtenção de cagaita passa
2015
Caroline Dantas Mendes Silva | Caroline Roberta Freitas Pires | Juliana Pinto Lima | Anielli Souza Pereira | Clemilson Antônio Silva
Portuguese. The cagaita is a fruit of cerrado, of pale yellow color and containing 1-3 white seeds, wrapped in a slightly acidic pulp. It presents a significant content of vitamin C, carotenoids and fibers. This work was carried out to evaluate the osmotic dehydration conditions for obtaining cagaita raisins. The osmotic treatment was conducted at 50 °C and 70 °C, without stirring, using sucrose solutions at 45 °Brix and 65 °Brix. Evaluated the loss of water parameters, weight loss and solids uptake, shrinkage and rehydration capacity. The dehydrated samples were subjected to sensory evaluation by applying an acceptance test. The study showed that there was a greater water loss, weight loss and increased incorporation of soluble solids in the dried samples cagaita under the conditions of 65 °Brix to 70 °C. The lower shrinkage rate and higher rehydration capacity were observed in osmotically dehydrated samples at 45 ºBrix solution at 50 °C. Sensory analysis showed that dehydrated cagaita showed good acceptance, constituting an option to add value to the fruit.
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