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Registro Completo |
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Biblioteca(s): |
Embrapa Amazônia Oriental. |
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Data corrente: |
30/11/2015 |
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Data da última atualização: |
19/05/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
COSTA, R. G.; ANDREOLA, K.; MATTIETTO, R. de A.; FARIA, L. J. G. de; TARANTO, O. P. |
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Afiliação: |
Rosilene Gomes Costa, UNICAMP; Kaciane Andreola, UNICAMP; RAFAELLA DE ANDRADE MATTIETTO, CPATU; Lênio José Guerreiro de Faria, UFPA; Osvaldir Pereira Taranto, UNICAMP. |
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Título: |
Effect of operating conditions on the yield and quality of açai (Euterpe oleracea Mart.) powder produced in spouted bed. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
LWT - Food Science and Technology, v. 64, n. 2, p. 1196-1203, Dec. 2015. |
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DOI: |
10.1016/j.lwt.2015.07.027 |
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Idioma: |
Inglês |
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Conteúdo: |
Açai is a nutritious and energetic food that demonstrated antioxidant activity and cardioprotective properties. However, since açai is a very perishable raw material, studies for its preservation are needed. The açai powder production is a way to obtain products with low moisture content, good stability and higher shelf life. This study aimed to investigate the feasibility of drying açai in spouted bed, evaluating the operating conditions on the yield and quality of the product. The experiments were conducted according to a central composite design. Operating variables studied were: drying air temperature, airflow rate and maltodextrin concentration. Process yield, moisture content and total anthocyanins content were analyzed as responses. The process yield was positively influenced by all the variables studied. The increase in temperature caused a significant reduction in the moisture content. Airflow rate was the variable that most influenced the degradation of anthocyanins. Applying desirability function method, an optimal drying condition was found. Such this conditions was obtained a nutritious, energetic and porous powder, with excellent flowability, low moisture and high anthocyanins content. |
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Palavras-Chave: |
Açaí em pó. |
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Thesagro: |
Açaí; Produção; Secagem. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/134235/1/Artigo-acai2015.pdf
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Marc: |
LEADER 01943naa a2200229 a 4500
001 2029896
005 2022-05-19
008 2015 bl uuuu u00u1 u #d
024 7 $a10.1016/j.lwt.2015.07.027$2DOI
100 1 $aCOSTA, R. G.
245 $aEffect of operating conditions on the yield and quality of açai (Euterpe oleracea Mart.) powder produced in spouted bed.$h[electronic resource]
260 $c2015
520 $aAçai is a nutritious and energetic food that demonstrated antioxidant activity and cardioprotective properties. However, since açai is a very perishable raw material, studies for its preservation are needed. The açai powder production is a way to obtain products with low moisture content, good stability and higher shelf life. This study aimed to investigate the feasibility of drying açai in spouted bed, evaluating the operating conditions on the yield and quality of the product. The experiments were conducted according to a central composite design. Operating variables studied were: drying air temperature, airflow rate and maltodextrin concentration. Process yield, moisture content and total anthocyanins content were analyzed as responses. The process yield was positively influenced by all the variables studied. The increase in temperature caused a significant reduction in the moisture content. Airflow rate was the variable that most influenced the degradation of anthocyanins. Applying desirability function method, an optimal drying condition was found. Such this conditions was obtained a nutritious, energetic and porous powder, with excellent flowability, low moisture and high anthocyanins content.
650 $aAçaí
650 $aProdução
650 $aSecagem
653 $aAçaí em pó
700 1 $aANDREOLA, K.
700 1 $aMATTIETTO, R. de A.
700 1 $aFARIA, L. J. G. de
700 1 $aTARANTO, O. P.
773 $tLWT - Food Science and Technology$gv. 64, n. 2, p. 1196-1203, Dec. 2015.
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Registro original: |
Embrapa Amazônia Oriental (CPATU) |
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| Registros recuperados : 404 | |
| 2. |  | FARIA, G. R.; SANTOS, A. C. dos. Comunicação para o público externo: informação e eventos. In: FARIAS NETO, A. L. de; NASCIMENTO, A. F. do; ROSSONI, A. L.; MAGALHÃES, C. A. de S.; ITUASSU, D. R.; HOOGERHEIDE, E. S. S.; IKEDA, F. S.; FERNANDES JUNIOR, F.; FARIA, G. R.; ISERNHAGEN, I.; VENDRUSCULO, L. G.; MORALES, M. M.; CARNEVALLI, R. A. (Ed.). Embrapa Agrossilvipastoril: primeiras contribuições para o desenvolvimento de uma agropecuária sustentável. Brasília, DF: Embrapa, 2019. pt. 10, cap. 1, p. 723-727.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Agrossilvipastoril. |
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| 3. | | SANTOS, A. C. S.; MAUES, M. M. Polinização e visitantes florais da castanheira-do-brasil (Bertholletia excelsa Bonpl., Lecythidaceae) no município de Tomé-Açu/PA. In: CONGRESSO BRASILEIRO DE APICULTURA, 20.; CONGRESSO BRASILEIRO DE MELIPONICULTURA, 6., 2014, Belém, PA. Sustentabilidade, tecnologia e mercados. Belém, PA: CBA, [2014]. p. 136.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Amazônia Oriental. |
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| 10. | | LEITE, D. L.; SANTOS, A. C. A. dos; BERTUSSI, R. Concentração do flavonóide quercentina em quatro genótipos de cebola. In: CONGRESSO BRASILEIRO DE OLERICULTURA, 48., 2008, Maringá. resumos... Horticultura Brasileira, Brasilia, DF, v. 26, n. 2, S6661-6665, 2008. Suplemento em CD- ROM| Tipo: Artigo em Anais de Congresso / Nota Técnica |
| Biblioteca(s): Embrapa Clima Temperado. |
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