Physical-chemical characterization of powder soursop obtained by foam-mat drying
2018
Fernanda Machado Baptestini | Paulo Cesar Corrêa | Juliana Soares Zeymer | Iasmine Ramos Zaidan | Jaime Daniel Bustos-Vanegas | Gheila Corrêa Ferres Baptestini
The development and improvement of fruit processing technologies in powder form is a alternative to add value to the product and increase the income of the producers, being required the knowledge of physical-chemical properties of the product. The aim of this study was to determine the physical-chemical properties of soursop powder obtained by foam-mat drying. To the foam formation, albumin was added to the pulp at concentration of 7.43% in mass and subjected in mixer for 15 min; then, it was spread onto trays forming a thin layer about 5.0 mm thick, and the drying conditions were: 40, 50, 60, 70 and 80 °C, 5.6 m s-1 and 60%. Moisture content, water activity, titratable total acidity and hydrogenic potential of soursop powder indicate good stability of the product obtained by foam-mat drying, without the need of addition of preservatives for its conservation. Reducing sugars increased with increasing drying temperature due to the concentration of the compounds caused by moisture content reduction. In addition, the color was the physical-chemical property that presented greater sensitivity to drying, mainly by darkening index. Temperatures lower than 60 °C indicate higher preservation of initial characteristics for soursop powder. Besides that, bulk density, true density, porosity and repose angle increased subtly with drying temperature.
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