Branco, Ivanise Guilherme [UNESP]Kikuchi, Thatyana Tammy [UNESP]Argandoña, Eliana Janet SanjinezMoraes, Izabel Cristina FreitasHaminiuk, Charles Windson Isidoro2018-12-112018-12-112016-07-01International Journal of Food Science and Technology, v. 51, n. 7, p. 1703-1710, 2016.1365-26210950-5423http://hdl.handle.net/11449/178078Investigations were carried out to study the influence of the formulation on the drying characteristics and the final quality of foam-mat-dried uvaia pulp powder, such as total phenolic content, carotenoids and antioxidant activity. Two formulations were developed (one with 3.5% albumin (Alb.), 0.25% carboxymethylcellulose (CMC) and 0.25% xanthan gum (XG), and the other containing only 7% albumin) and dried at 60 and 70 °C. Drying kinetics showed only a falling rate at both temperatures and formulations. Mathematical models were fitted to the experimental data to describe the drying kinetics. The Page model provided the best description of the foams. The higher temperatures reduced the drying time and increased the effective diffusivity. Compared with the fresh pulp, the uvaia powder at 70 °C exhibited decreased antioxidant activity, total phenolics and carotenoids contents.1703-1710engAntioxidant activityeffective diffusivityfoam-mat dryingHexachlamys edulis (O. Berg)Page modeluvaiaArtigo10.1111/ijfs.13145Acesso restrito2-s2.0-84974727342