Secagem em leito de jorro de polpa de cajá com adição de cultura probiótica

Abstract

Spondias are species of high nutritional value, both fruits stand out due to the ease of access and economic viability, being the target of exploration by the industry and by the users used. The so-called functional foods are currently most sought after by users for their easy access and due to the health promotion offered by them, where probiotics stand out due to their wide reach in the human body, and should be present in a measure above 108 UFC / mL or g to be considered as. With this, combining a whole cashew pulp and a probiotic culture (Bifidobacterium animalis ssp. Lactis), the present study sought to obtain a powdered probiotic cajá pulp. A whole cajá pulp was approved, characterized and consequently affected by the inoculation of the culture, being carried out a kinetic study to know the ideal conditions for development, then a pulp already probiotic was characterized and subjected to a viability test, for 28 days, in order to observe the permanence of the living cells present. The drying was carried out in the spouted bed with the aid of an experimental design (DOE) 23 + 3 experiments in the central point. After trial tests, both were characterized chemically and chemically. The results obtained show a time of 24 hours as being ideal for the development of bacteria, a characterization performed on the whole pulp and on the probiotic pulp that shows significantly satisfactory values, showing that a culture inoculation is not unconfigured as original pulp items, and the constant viability that 28th day as pulps maintained as characteristics of the probiotic product. Performed as dry, as independent variables influence as dependent, where joint results of yield and number of viable cells for experiment with minimum levels studied were more allowed, having a lower energy expenditure due to low temperature and a lower energy expenditure. supplies, due to a need for concentration also low maltodextrin and inulin. In the characterization, they were kept as pulp properties, with concentration of some nutrients and bioactive compounds and degradation of others. In view of the scarcity of work in the explored area, the work was effective and used, if a cashew pulp can be a promising means for the development of probiotic bacteria, it remained the same after the application of tests caused by risky areas viable bacteria or number of cells required by legislation, in addition to preserving as properties of cajá in the final product.