Açaí pulp dehydration by foam-mat drying to produces açaí powder

Authors

  • Rafaella Colaço Universidade Federal do Pará
  • Éder Araújo Federal University of Pará
  • Jesus Souza Federal University of Pará
  • Rômulo Almeida Federal University of Pará
  • Vanessa Botelho Federal University of Pará
  • Nádia Correa Federal University of Pará

DOI:

https://doi.org/10.14808/sci.plena.2022.091501

Keywords:

Euterpe oleracea, emulsifier, vegetable product

Abstract

The foam-mat drying was used as a dehydration method for açaí pulp. The types of foaming agents, the influence of concentration and whipping time were evaluated for foam formation. After choosing the agent/additive a 2² Factorial Experimental Design, with three central points were realized to evaluated the influence of the drying process conditions. The optimized condition was verified by the desirability function and it was compared to the açaí pulp and açaí foam both freeze-dried. Emustab was identify as an appropriate foaming agent for açaí foam. The drying temperature showed significative effects on total anthocyanins and moisture, while the Concentration and the interaction Concentration and Temperature were significants for lightness. The açaí dehydrated by foam-mat was equal to the freeze-dried açaí pulp in terms of moisture and water activity results, as freeze-dried açaí foam showed divergent results for these parameters. All dehydrated products differed in terms of color parameters.

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Published

2022-10-07

How to Cite

Colaço, R., Araújo, Éder ., Souza, J., Almeida, R., Botelho, V., & Correa, N. (2022). Açaí pulp dehydration by foam-mat drying to produces açaí powder. Scientia Plena, 18(9). https://doi.org/10.14808/sci.plena.2022.091501

Issue

Vol. 18 No. 9 (2022): Setembro/September 2022

Section

Articles

License

Copyright (c) 2022 Rafaella Colaço, Éder Araújo, Jesus Souza, Rômulo Almeida, Vanessa Botelho, Nádia Correa

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