PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN ( Spondias mombin L. ) ATOMIZED POWDER

Abstract

-Dehydration is an important alternative to making the most of the use the surplus of production and take advantage of the seasonality of tropical fruits. Thus, this study aimed to evaluate the physicochemical composition of the yellow mombin pulp (Spondia mombin L.) powder, obtained by spray drying, and evaluate its sensory acceptance in the form of reconstituted juice. The physicochemical analyzes of the yellow mombin powder were: pH, soluble solids, titratable acidity, ascorbic acid and moisture, with all results in accordance with the current legislation. The addition of maltodextrin in the process reduced the sensory analysis values (color, appearance, and taste). The tested formulations, (powders with 25 and 27.05% maltodextrin) preserved, and even favored the aroma. These formulations had the following values (7.66 and 7.68) higher than the values found for integral juice (6.60).Keywords: Food Preservation. Maltodextrin. Spray-dryer. Tropical fruit. AVALIAÇÃO FÍSICO-QUÍMICA E A SENSORIAL DE PÓ DE CAJÁ ATOMIZADO (Spondias mombin L.)RESUMO -A desidratação mostra-se como uma alternativa importante para aproveitar o excedente de produção e sazonalidade das frutas tropicais. Neste contexto, o objetivo desta pesquisa foi avaliar a composição físi-co-química da polpa de cajá (Spondia mombin L.) em pó, obtido por spray-dryer, e avaliar a sua aceitação sensorial em forma de suco reconstituído. As análises físico-químicas realizadas nos pós de cajá foram: pH, sóli-dos solúveis, acidez titulável, ácido ascórbico e umidade, apresentando todos os resultados dentro da legislação vigente. A adição da maltodextrina no processo indicou redução das notas dos atributos cor, aparência e sabor na análise sensorial. As formulações testadas, pós com 25 e 27,05% de maltodextrina conservaram, e até favoreceram, o atributo aroma, obtendo notas de valor superior (7,66 e 7,68) ao observado para o suco integral (6,60).

Optimization of the spray drying process conditions for acerola and seriguela juice mix

“…The means for these attributes were greater than 6.0, indicating that the judges liked the juices slightly. Similar results were observed by Moura et al (2015) evaluating cajá juice powder.…”

“…Regarding the multiple comparison test, all the juices studied were evaluated with averages of approximately 6, which indicated "slightly worse than the control" (Table 4). Moura et al (2015) observed that there is a significant loss of flavor attributed to the use of maltodextrin in the reconstituted juice of cajá, which may also have occurred with the acerola and seriguela mixed powder.…”