Propriedades físicas de substitutos do cacau

Medeiros, Magda Leite; Lannes, Suzana Caetano da Silva

doi:10.1590/s0101-20612010000500037

Cited by 22 publications

(17 citation statements)

References 30 publications

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“…On Table 1, there are the results obtained by the physical analyses of the powder in natura obtained from seeds of moringa. Similar results from this work on density were reported by Medeiros and Lannes (2010) when verified the physical properties of substitutes of cocoa in powder obtaining values of density varying between 0.49 and 0.69 g mL -1 . Phomkaivon et al (2018) when evaluating the flour of purple sweet potato obtained values of bulk density between 0.276 and 0.389 g cm -3 .…”

Section: Resultssupporting

confidence: 90%

Production and Physical and Physicochemical Characterization Powder in Natura and Freeze-Dried of Moringa Seeds

Silva¹,

Almeida²,

Gomes³

et al. 2019

JAS

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To apply low temperatures, different of other processes, maintain the structure of products and better preserve the thermosensitive components, the freeze-drying has called attention of various researchers. Aimed with the research to produce and characterize the powder in natura obtained by seeds of moringa, elaborate different pastes with addiction of 20, 30, 40 and 50 mL of distilled water, freeze-dry it, characterize it physical and physicochemical and select the best powder. The freeze-drying was produced through a benchtop freeze dryer. After drying it, from the powder were determined the real density, bulk density, compacted density, porosity, compressibility index, Hausner factor, hygroscopicity, solubility, color, moisture content and water activity, ashes, total acidity, pH, proteins, lipids and carbohydrates. The in natura powder was classified as non-hygroscopic, high solubility in water, low moisture content and water activity, high protein, lipids, carbohydrates and low acidity. Freeze-drying was presented as an appropriate method for the preservation of moringa constituents, with a formula selected with the addition of 50 mL of water.

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Section: Resultssupporting

confidence: 90%

Production and Physical and Physicochemical Characterization Powder in Natura and Freeze-Dried of Moringa Seeds

Silva¹,

Almeida²,

Gomes³

et al. 2019

JAS

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“…These results agree with Rocha et al (2011), who studied the physical properties of powders of mixtures of fruit pulps with different lipid sources and observed density of 0.29 g mL -1 . Superior results were reported by Medeiros and Lannes (2010), who studied physical properties of substitutes of cocoa powder and observed density values ranging between 0.49 and 0.69 g mL -1 .…”

Section: Journal Of Agricultural Sciencementioning

confidence: 74%

Chemical and Physical Characterization of Peanut Powder Extracts

Silva¹,

Almeida²,

Sousa³

et al. 2018

JAS

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The production of lyophilized foods is a market with great growth potential, for providing important preservation characteristics, such as stability at ambient temperature, versatility of the product and preservation of the chemical compounds. Given the functional effects of peanut powder extracts, this study aimed to quantify the bioactive compounds and determine physical and chemical characteristics, comparing samples with and without skin. After obtaining the aqueous peanut extract the samples were frozen at -18 °C for 24 h. The formulated extracts were dried in a benchtop lyophilizer operating at temperature of -55 °C for a period of 48 hours. The powder extracts were disintegrated in a multiprocessor for 30 seconds and the samples were physically and chemically evaluated. The powder extracts were classified as non-hygroscopic, exhibiting poor fluidity and intermediate cohesiveness in samples with skin, and high cohesiveness in samples without skin. The powders showed agglomerated particles, with irregular and non-uniform shape. Potassium was the mineral found in largest amounts, as well as oleic and linoleic fatty acids. The particles of the powders exhibit a spherical shape, showing the presence of amorphous surfaces, in which there is no repetition of geometric forms. The peanut powder extracts are classified as non-hygroscopic, have poor fluidity, intermediate cohesiveness in samples with skin and high cohesiveness in samples without skin.

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“…Similar curves were tested by Paglarini et al (2013) in mango (Mangifera indica L.) and by Alexandre et al (2007) in 'pitanga' powder. According to Medeiros & Lannes (2010), this is the most common form of isotherms in foods. Sorption isotherms can be used to predict the drying time and changes of moisture that may occur when the product is mixed with others or packed, indicating the final stability of the food (Henao et al, 2009).…”

Section: Resultsmentioning

confidence: 99%

Isotherms and isostatic heat of foam-mat dried yellow mombin pulp

Cavalcante

Plácido

Oliveira

et al. 2018

Rev. bras. eng. agríc. ambient.

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A B S T R A C TYellow mombin has high nutritional value but is very perishable. Foam mat drying is a method that has been widely used to preserve liquid and semi-solid powdered foods. In this context, the aim of this study was to determine desorption isotherms and isosteric heat of yellow mombin (Spondias mombin L.) foam for different conditions of temperature and water activity. Powdered yellow mombin pulp was obtained by drying in forced-air oven regulated to 60 ° C. The indirect static method was used to determine the isotherms and isosteric heat, whereas water activity (aw) was determined using the Hygropalm-HP23AW-A analyzer. A B.O.D. incubator, set at 10, 20, 30 and 40 °C, was used to control the temperature, and the water activity for each temperature was between 0.220 and 0.832. The experimental data were fitted to mathematical models frequently used to represent the hygroscopicity of agricultural products, and the best model was the Modified Halsey. Integral isosteric heat of desorption of yellow mombin powder, within the water content range of 17.22 to 57.58 (% d.b.), ranged from 3198.56 to 2598.38 kJ kg -1 . It was concluded that the equilibrium water content of yellow mombin pulp powder increased with the increment in water activity; desorption isotherms obtained for yellow mombin pulp powder showed sigmoid form and, with the reduction of water content, the isosteric heat increases.

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Propriedades físicas de substitutos do cacau

Cited by 22 publications

References 30 publications

Production and Physical and Physicochemical Characterization Powder in Natura and Freeze-Dried of Moringa Seeds

Production and Physical and Physicochemical Characterization Powder in Natura and Freeze-Dried of Moringa Seeds

Chemical and Physical Characterization of Peanut Powder Extracts

Isotherms and isostatic heat of foam-mat dried yellow mombin pulp

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