Produção de secagem em pó de amendoim por liofilização.

Abstract

The development of new food products becomes increasingly challenging as it seeks to meet the consumer demand for products concomitantly are healthy and attractive. In this context, the aim of this study was to produce extracts of peanut powder by freeze-drying process, study the post of drying kinetics, characterized them physically and chemically, to assess the stability of the powder during storage and prepare different dilutions from extracts reconstituted powder in order to analyze the acceptability and purchase intent. They were prepared twenty-four aqueous extract formulations peanut with skin and skin drying by lyophilization, among which in eighteen formulations used maltodextrin (10, 20 and 30%) and others were prepared without added adjuvant drying, being in control formulations. The various formulated aqueous extracts were dried on a benchtop lyophilizer the Liobras brand operating temperature of -55 ± 3 °C associated with a vacuum pressure for a period of 48 hours. The powders obtained were characterized and stored in metallized packaging zipper for 180 days at room temperature with monitoring the development of physical and chemical characteristics by periodic analysis at baseline and every 30 days storage. The extracts in peanut powder that best preserve the constituents were characterized by the physical, chemical and microbiological parameters, reconstituted at different dilutions, analyzed the acceptability and purchase intent. The experimental design adopted for data analysis of peanut powder and extracts the storage was completely randomized in a factorial design. Data from the lyophilization kinetics and extract of reconstituted powder were subjected to regression analysis. Analyzing statistical indicators of models adjusted to the experimental data of lyophilization kinetics during desorption of peanut extracts, there is a good representation of the Page model that obtained the highest coefficients of determination (R2), with a better curve fit to experimental data. The lyophilization process conserved the nutrients, mainly lipids and proteins, and reduced the water content of the samples, increasing the shelf life, providing the market with a product of high nutritional quality. Peanut powder extracts are classified as non-hygroscopic, have a poor fluidity, intermediate cohesiveness in the samples with skin and high cohesiveness in skinless samples. The powder particles do not have spherical shapes, showing the presence of amorphous areas in which no repeating geometric shapes. The peanut powder extracts have significant percentage of minerals (K, P, Mg and Ca) and are mainly composed of oleic and linoleic fatty acids. The processing conditions for obtaining the powder were appropriate and favored preventing the development of micro-organisms, lying within the hygienic-sanitary standards, considered fit for human consumption. Dilutions of skinless extract powder had the highest average for the attributes color and appearance, while for the attributes odor and taste were the highest average for the dilution of the extract with skin. Regarding the profile of attitudes skin with powder extract dilution 125g/ 1L showed better acceptance.