Journal of Food, Agriculture and Environment

Maltodextrin effect on the parameters of physicochemical quality of the umbu powder for characterization of the selected encapsulation

Author(s):

Antonio J. R. Barroso*, Francisco A. C. Almeida, Deise S. Castro, Bruno A. Melo, Joselito S. Morais, Josivanda P. Gomes, Luzia M. M. Silva, Wilton P. Silva

Recieved Date: 2018-10-10, Accepted Date: 2018-12-30

Abstract:

The umbu tree (Spondias tuberosa Arruda Câmara) is a fruit tree native from the Caatinga, northeast region of Brazil, presenting great importance to the region and farmers. It is pointed out as a promising culture with socioeconomic potential, which is commonly used in the manufacture of pastes, jams and compotes, among other products. The extractivism of this fruit is quite significant in the composition of family income and it is estimated that the productivity is around three tonnes per hectare and has short seasonal period, in which the form of production is the extractivism that is still the most traditional way of exploitation. This article presents the evaluation of the influence of maltodextrin on the parameters of water activity, water content, titratable acidity and pH and it presents the characterization of the umbu powder with 20% maltodextrin to obtain a product that can provide practicality besides nutritional and sensorial quality to the consumers, being able to stimulate the interest of the industry and farmers to optimize the production and economic management of the culture. The experiment was conducted with the pulp without addition of maltodextrin and with 4 different concentrations of maltodextrin for a total of 5 products of which only one was selected for characterization. The development of the research to optimize the use of fruits with high economic, nutritional and industrial potential of underutilized cultures can provide the adoption of production practices to propel the crop yield, the subsistence of producers, food improvement, industry growth and value the culture.

Keywords:

Drying adjuvant, freeze-drying, Spondia tuberosa, tropical frui

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Journal: Journal of Food, Agriculture and Environment
Year: 2019
Volume: 17
Issue: 1
Category: Food and Health
Pages: 7-11

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