Produção Nacional
Revisado por pares
Avaliação físico-química e comportamento higroscópico de goiaba em pó obtida por spray-dryer
2014; UNIVERSIDADE FEDERAL DO CEARÁ; Volume: 45; Issue: 3 Linguagem: Inglês
10.1590/s1806-66902014000300010
ISSN1982-9329
AutoresAlinne Alencar Costa dos Santos, Anne Karine Gurgel Dias Florêncio, Érica Milô de Freitas Felipe Rocha, José Maria Correia da Costa,
Tópico(s)Polysaccharides Composition and Applications
ResumoThe guava is one of the most popular tropical fruits, being highly accepted all over Brazil. Many food products can be made from the fruit, such as jams, jellies, liquors and many types of juice. Given the above, the objective of this research was to characterise atomised guava pulp as to its physicochemical composition, and assess its hygroscopic behaviour by means of adsorption isotherms employing different mathematical models. The physicochemical analyses, carried out on both the whole guava pulp and on the atomised guava powder, were: moisture; pH; acidity; soluble solids and ascorbic acid, giving the following results respectively: 88.57-5.69 %; 3.76-3.88, 0.43-0.24 mg 100 g-1; 8.43 to 93.00 ºBrix and 2.77-3.79 mg 100 g-1. The adsorption isotherms were constructed adjusting the experimental data to the mathematical models of GAB, BET, Henderson and Oswin. The Henderson model presented the best fit to the atomised guava powder for all temperatures tested, presenting an error ranging from 09.93 to 12.09% and a correlation coefficient ranging from 0.9900 to 0.9934.
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