Influence of Maltodextrin on Physicochemical Characteristics of Lyophilized Mangaba Pulp

Abstract

The use of lyophilization has increased because of the quality attributes exhibited by dehydrated products, which can be directly consumed or added in formulations of high nutritional value. The objective of this study was to obtain mangaba powder through the lyophilization of the formulations F1 -0%, F2 -10%, F3 -20% and F4 -30%, chosen based on the percentage of the carrier agent, for the characterization of its water content, titratable acidity, pH and color, represented by the parameters luminosity (L*), intensity of red (+a*) and intensity of yellow (+b*). The results showed that the addition of maltodextrin positively altered the characteristics of the product, favoring a reduction in the parameters of acidity (5.36 to 1.5), pH (3.71 to 4.13), water activity (0.230 to 0.075) and moisture (11.44 to 1.16), as well as an increase in luminosity L*, which varied from 52.16 to 72.5, and reduction in the chromaticity a* and b*, showing results that express a lower intensity of red and yellow colors, approaching zero for a* and b*, respectively, and also that the production of mangaba powder can be a viable alternative for its industrialization and a choice for the development of the crop with generation of employment and income to farmers.