Potencial tecnológico da farinha da amêndoa do coco babaçu (Orbignya Sp) e sua secagem convectiva em leito fixo
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Data
2017-06-30
Autores
Gomes, Maron Stanley Silva Oliveira [UNESP]
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Universidade Estadual Paulista (Unesp)
Resumo
Tanto nos sentidos sociais quanto nos econômicos, o coco babaçu desempenha um importante papel para mais de 300 mil famílias extrativistas que tem na quebra manual do coco, para a obtenção de seus frutos, sua principal forma de subsistência. Objetivou-se estudar a Farinha da Amêndoa do Babaçu (FA) através do estudo de suas propriedades funcionais tecnológicas, bem como a aplicação do processo de secagem e a elaboração de um produto alimentício, visando seu possível aproveitamento na indústria e a geração de tecnologia social. As propriedades funcionais tecnológicas evidenciam que a FA apresenta grande valor energético e revela sua favorável potencialidade para a elaboração de novos produtos e inserção da farinha à alimentação humana, principalmente em alimentos que requeiram bons valores de solubilidade, Capacidade de Absorção de Água e Gelificação. Na pesquisa foram determinadas isotermas de sorção para a FA a 20, 30, 40 e 50 °C. Os dados experimentais de umidade de equilíbrio foram correlacionados por modelos da literatura. Os modelos de GAB e Halsey apresentaram melhor concordância com os dados experimentais, entre os modelos avaliados. Foi proposta a primeira derivada da solução analítica da equação de Clausius-Clapeyron para calcular o calor isostérico de sorção. A secagem da FA foi realizada em um secador de leito fixo, nas velocidades do ar de 0,7; 1,0 e 1,3 m·s-1 e temperaturas de 40, 50, 60 e 70 °C. O modelo de Midilli foi o que melhor descreveu as curvas de secagem. Com as informações obtidas no estudo, foram formulados biscoitos do tipo cookie com diferentes formulações de FA, os quais foram caracterizados físico-química, nutricional, sensorial e microbiológica.
In both the social and economic senses, the babassu coconut plays an important role for more than 300,000 extractivist families who have in the manual breaking of the coconut to obtain its fruits, its main form of subsistence. The objective of this study was to study the Almond Flour of Babaçu (AF) through the study of its technological functional properties, as well as the application of the drying process and the elaboration of a food product, aiming at its possible use in industry and the generation of social technology . The technological functional properties show that AF has a high energy value and reveals its favorable potential for the elaboration of new products and the insertion of flour into human food, mainly in foods that require good solubility values, Water Absorption Capacity and Gelification. In the research, sorption isotherms were determined for AF at 20, 30, 40 and 50 ° C. The experimental data of equilibrium moisture were correlated by models of the literature. The GAB and Halsey models presented better agreement with the experimental data among the models evaluated. The first derivative of the analytical solution of the Clausius-Clapeyron equation was proposed to calculate the isosteric heat of sorption. The AF drying was performed in a fixed bed drier, at air velocities of 0.7; 1.0 and 1.3 m·s-1 and temperatures of 40, 50, 60 and 70 °C. The Midilli model was the one that best described the drying curves. With the information obtained in the study, cookie type biscuits with different formulations of AF were formulated, which were characterized physico-chemical, nutritional, sensorial and microbiological.
In both the social and economic senses, the babassu coconut plays an important role for more than 300,000 extractivist families who have in the manual breaking of the coconut to obtain its fruits, its main form of subsistence. The objective of this study was to study the Almond Flour of Babaçu (AF) through the study of its technological functional properties, as well as the application of the drying process and the elaboration of a food product, aiming at its possible use in industry and the generation of social technology . The technological functional properties show that AF has a high energy value and reveals its favorable potential for the elaboration of new products and the insertion of flour into human food, mainly in foods that require good solubility values, Water Absorption Capacity and Gelification. In the research, sorption isotherms were determined for AF at 20, 30, 40 and 50 ° C. The experimental data of equilibrium moisture were correlated by models of the literature. The GAB and Halsey models presented better agreement with the experimental data among the models evaluated. The first derivative of the analytical solution of the Clausius-Clapeyron equation was proposed to calculate the isosteric heat of sorption. The AF drying was performed in a fixed bed drier, at air velocities of 0.7; 1.0 and 1.3 m·s-1 and temperatures of 40, 50, 60 and 70 °C. The Midilli model was the one that best described the drying curves. With the information obtained in the study, cookie type biscuits with different formulations of AF were formulated, which were characterized physico-chemical, nutritional, sensorial and microbiological.
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Palavras-chave
Babaçu, Farinha da amêndoa, Propriedades funcionais tecnológicas, Isotermas de sorção, Secagem, Produtos alimentícios