Drying of butiá pulp by the foam-layer method and characterization of the obtained powder

Abstract

The objective of this work was to develop a drying process using the foam-layer method to obtain the powder from butiá (Butia spp.) pulp, as well as to characterize this powder according to its yield and physicochemical and technological characteristics. The foam was optimized for density and stability by varying whipping times and albumin and xanthan gum concentrations. Foam drying was optimized for vitamin C retention and yield using different foam thicknesses and drying temperatures. The optimized foam showed a density of 0.25 g cm-3 and a high stability, being suitable for subsequent drying. The lowest foam thickness (0.50 cm) and the highest drying temperature (80°C) resulted in the highest retention of vitamin C, whereas the increase in drying temperature improved yield. The butiá pulp powder obtained under the optimized condition presented an acid pH of 3.25, a low humidity of 7.97%, a water activity of 0.206, a water retention capacity of 4.90 g H2O per gram of powder, a solubility of 74.40%, a soluble solids content of 61°Brix, and a predominantly yellow color. The foam-layer drying method can be used to obtain butiá pulp powder.

Tropical Red Fruit Blend Foam Mat Drying: Effect of Combination of Additives and Drying Temperatures

“…Powders obtained from other fruits dehydrated by foam mat drying also showed acidic characteristics, such as powders from red rose apple ( Syzygium malaccense ) dried at temperatures of 50 to 70 °C, with a pH in the range from 3.5 to 3.47 [ 26 ], and butiá pulp powder ( Butia spp.) obtained at a temperature of 80 °C, with a pH of 3.25 [ 27 ].…”

Factors influencing kombucha production: effects of tea composition, sugar, and SCOBY

“…Evaluation of the impact of different parameters on characteristics of complex food matrices by the conventional "oneat-a-time-approach" may lead to a critical analysis and ignore the importance of the interaction of the independent variables. On the contrary, factorial designs are powerful statistical tools since they are particularly suited to solve and evaluate complex interactions among parameters in which products are involved and have been used in several fields of food science and technology (Girelli et al, 2023;Kotta et al, 2021;Polat et al, 2020;Yeddes et al, 2020), including bioprocess techniques (Mir et al, 2021;Valiyan et al, 2021). Thus, this article aimed to evaluate the effect of the kombucha mass, black and green tea infusion ratio, and sugar concentration on several kombuchas' characteristics.…”