Produção de smoothie com polpas de morango e banana desidratadas em leito de espuma
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Data
2016-08-24
Autores
Guazi, Julaisa Scarpin [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
Os smoothies constituem bebidas à base de frutas e hortaliças, de consistência suave semilíquida, desenvolvidos para atender a um nicho de mercado que demanda por novos produtos, mais saudáveis e próximos aos naturais. Para estender a vida de prateleira destes produtos e manter ao máximo suas características nutricionais e sensoriais, objetivou-se avaliar o emprego da secagem em leito de espuma para a produção de smoothie à base de polpas de morango e de banana. Para tanto, foi necessário primeiramente determinar as quantidades de aditivos (albumina e maltodextina) a serem utilizadas em função da qualidade das espumas de morango e banana. Realizou-se um delineamento composto central rotacional para estudar os efeitos da albumina (0-0,25-0,75-1,25-1,5%) e da maltodextrina (0-3-10-17-20%) nas características das espumas de morango, bem como dos produtos desidratados. De forma geral, as espumas apresentaram-se estáveis e com alta incorporação de ar, sendo que o ponto central da albumina (0,75%) ou da maltodextrina (10%) resultou em maiores valores de over run das espumas. Ainda, os produtos desidratados de morango apresentaram baixa atividade de água, conteúdo de água e higroscopicidade, além de alta solubilidade. Portanto, a formulação com 0,75% de albumina e 10% de maltodextrina, de modo geral, alcançou os valores mais satisfatórios. A espuma obtida a partir da polpa de banana com adição de 1% de albumina apresentou boa capacidade de incorporação de ar e estabilidade e o produto desidratado apresentou baixos valores de conteúdo de água, atividade de água e higroscopicidade e alto valor de solubilidade. Os smoothies foram elaborados com diferentes proporções de produtos desidratados de morango e banana, reconstituídos em água ou leite gelados e tiveram boa aceitação por parte dos consumidores, havendo maior preferência pelos smoothies preparados com leite. Os smoothies com (50%M+50%B - Leite) e (60%M+40%B - Leite) destacaram-se pelo grau de gostar pela aparência e cor, devido às cores mais claras e pela viscosidade medida instrumentalmente. Já o smoothie com (40%M+60%B – Leite) destacou-se pelo grau de gostar pelo aroma e sabor, aceitação global, ideal de doçura e de sabor de fruta e intenção de compra, além do grau de gostar pela viscosidade e do tom da cor. Finalmente, conclui-se que a produção de smoothies com produtos desidratados de morango e banana, obtidos por meio do método de secagem em leito de espuma, é viável.
The smoothies are drinks based on fruits and vegetables, of semi-liquid smooth consistency, developed to attend a market demand for new products, healthier and similar to naturals. Considering extending the shelf life of these products and mantaining their nutritional and sensory characteristics, this study aimed to evaluate the use of foam mat drying for smoothie production based on pulps of strawberry and banana. First, it was necessary to determine the quantities of additives (albumin and maltodextin) to be used depending on the quality of strawberry and banana foams.A central composite design to study the effects of albumin (0-0.25-0.75-1.25-1.5%) and maltodextrin (0-3-10-17-20%) on the characteristics of the foams and the dehydrated strawberry products was conducted. Overall, the foams exhibited stability and high air incorporation, and the center point of the albumin (0.75%) or the maltodextrin (10%) had a higher overrun. The dehydrated products exhibited low water activity, water content, hygroscopicity, and high solubility. Therefore, the formulation central point (0.75% albumin and 10% maltodextrin) was the best condition for obtaining dehydrated strawberry pulp products with suitable characteristics. The foam obtained from banana pulp with addition of 1% albumin showed good ability to air incorporation and stability and, after dehydration, the product showed low water content, low water activity, low hygroscopicity and high solubility. The smoothies were prepared with different proportions of dried products of strawberry and banana, reconstituted in iced water or milk and had good acceptability by the consumers, with higher preference for smoothies made with milk. The smoothies with (50%S+50%B – Milk) and (60%S+40%B – Milk) stood out for the degree of liking for appearance and color, due of the lighter colors and the viscosity measured instrumentally. The smoothie with (40%S+60%B - Milk) stood out for the degree of liking by the aroma and flavor, overall acceptability, ideal of sweetness and of fruit flavor and purchase intent, besides the degree of liking for the viscosity and color hue. In conclusion, the production of smoothies with dehydrated products of strawberry and banana, obtained by the foam mat drying, is feasible.
The smoothies are drinks based on fruits and vegetables, of semi-liquid smooth consistency, developed to attend a market demand for new products, healthier and similar to naturals. Considering extending the shelf life of these products and mantaining their nutritional and sensory characteristics, this study aimed to evaluate the use of foam mat drying for smoothie production based on pulps of strawberry and banana. First, it was necessary to determine the quantities of additives (albumin and maltodextin) to be used depending on the quality of strawberry and banana foams.A central composite design to study the effects of albumin (0-0.25-0.75-1.25-1.5%) and maltodextrin (0-3-10-17-20%) on the characteristics of the foams and the dehydrated strawberry products was conducted. Overall, the foams exhibited stability and high air incorporation, and the center point of the albumin (0.75%) or the maltodextrin (10%) had a higher overrun. The dehydrated products exhibited low water activity, water content, hygroscopicity, and high solubility. Therefore, the formulation central point (0.75% albumin and 10% maltodextrin) was the best condition for obtaining dehydrated strawberry pulp products with suitable characteristics. The foam obtained from banana pulp with addition of 1% albumin showed good ability to air incorporation and stability and, after dehydration, the product showed low water content, low water activity, low hygroscopicity and high solubility. The smoothies were prepared with different proportions of dried products of strawberry and banana, reconstituted in iced water or milk and had good acceptability by the consumers, with higher preference for smoothies made with milk. The smoothies with (50%S+50%B – Milk) and (60%S+40%B – Milk) stood out for the degree of liking for appearance and color, due of the lighter colors and the viscosity measured instrumentally. The smoothie with (40%S+60%B - Milk) stood out for the degree of liking by the aroma and flavor, overall acceptability, ideal of sweetness and of fruit flavor and purchase intent, besides the degree of liking for the viscosity and color hue. In conclusion, the production of smoothies with dehydrated products of strawberry and banana, obtained by the foam mat drying, is feasible.
Descrição
Palavras-chave
Morango (Fragaria ananassa), Banana (Musa paradisíaca), Espuma, Polpa desidratada, Metodologia de superfície de resposta, Aceitação sensorial, Strawberry (Fragaria ananassa), Foam, Dehydrated pulp