a b s t r a c tThe objective of this study was to assess the impact of some processing parameters on moisture content, flowability, hygroscopicity and water solubility of spray dried acerola pomace extract using maltodextrin and cashew tree gum as drying aids. The experiment was conducted according to Response Surface Methodology, with the independent variables being: inlet temperature (170-200 C), drying aid/acerola ratio (2:1-5:1), and percent replacement of maltodextrin by cashew tree gum (0-100%). Higher inlet temperatures favored the desired physical properties of the powders, decreasing their moisture contents and hygroscopicity, and increasing flowability. The drying aids decreased the powder hygroscopicity, especially cashew tree gum (CTG), which also enhanced the powder flowability. The best processing conditions to obtain a free-flowing and least hygroscopic acerola pomace extract powder by spray drying were: inlet temperature above 194 C; drying aid/acerola solid ratio, 4:1; percent replacement of maltodextrin by CTG, at least 80%.
Fruit leathers are made by drying a very thin layer of fruit puree to obtain a chewy product. The objective of this work was to minimise the drying time required to produce mango leathers with no preservatives and no sugar added, and to evaluate their acceptance and storage stability. Mango puree was spread on Petri dishes and oven-dried according to a central composite design with two independent variables: drying temperature (60-80°C) and puree load (0.4-0.6 g cm )2 ). The minimum drying time (120 min) resulted from drying a puree load of 0.5 g cm )2 at 80°C. The product was well accepted, especially in terms of flavour. The mango leathers were packed in polypropylene buckets and stored at 25°C. The combination between low water activity (0.62) and low pH (3.8) allowed the product to be microbiologically stable for at least 6 months, without the need for chemical preservatives.
The objective of this work was to assess the impact of processing parameters (inlet temperature, 170–200C; drying aid‐to‐acerola ratio, 2:1–5:1; and percent replacement of maltodextrin by cashew tree gum as drying aid, 0–100%) on degrees of retention of ascorbic acid (AA) and anthocyanins (AC) during spray drying of acerola pomace extract. The experiment was conducted according to response surface methodology. Degrees of AC and AA retention were impaired by increasing the inlet temperature, and favored by increasing drying aid‐to‐acerola ratio. Maximum degrees of retention (higher than 95%) were predicted to be achieved by using an inlet temperature of 170C, with a drying aid‐to‐acerola ratio of 5:1. Cashew tree gum may or may not be used to replace maltodextrin as the drying aid, without significantly changing the retentions of the compounds of interest. PRACTICAL APPLICATIONS Acerola is an important source of ascorbic acid (vitamin C) and anthocyanins (its main pigments, responsible for its red color), compounds of commercial interest, related to their widely reported antioxidant properties, which have been associated to prevention of degenerative diseases. This research involves the preparation of spray‐dried acerola extract from an inexpensive residue from acerola juice processing. The product may be used as a food additive imparting a red color and/or antioxidant properties to a wide variety of foods. The study also indicates the potential of cashew tree gum, a virtually unknown exsudate from a widely available tree in Brazil, as a maltodextrin replacement as drying aid in spray drying of sugar‐rich products such as fruit extracts.
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