Drying kinetic of tucum fruits (Astrocaryum aculeatum Meyer): physicochemical and functional properties characterization

作者：Silva Michele Bezerra; Perez Victor Haber^*; Pereira Nadia Rosa; Silveira Thays da Costa; Ferreira da Silva Nathalia Ribeiro; de Andrade Cristilane Macharete; Sampaio Romildo Martins

来源：Journal of Food Science and Technology-Mysore, 2018, 55(5): 1656-1666.

DOI：10.1007/s13197-018-3077-2

• Tucum
• Astrocaryum aculeatum Meyer
• Drying kinetic
• beta-Carotene

The aim of the present study was to assess the drying kinetic of tucum fruits (epicarp and mesocarp) Astrocaryum aculeatum Meyer at three different temperatures (50, 60, and 70 A degrees C). The physicochemical characterization, water activity, moisture content, including beta-carotene and vitamin C content in-natura and dried fruits were analyzed. The fruit fractions presented high beta-carotene, protein and lipid levels. Fatty acid profile showed oleic acid as the major fatty acid. Different mathematical models were computed to assess the drying process. The Page model was observed to be the best to describe the drying kinetic with the highest correlation coefficient (R (2)) 0.99 and the least Chi squared (chi (2)) close to 10(5) at the studied temperatures. The drying process reduced water activity to desirable levels in all trials and beta-carotene retentions after drying remained at satisfactory levels, fact that resulted in minimum value of 63% and approximately 94% in some cases. Vitamin C retention was comparatively more around 20-40% compared to control.

• 出版日期2018-5