CINÉTICA DE SECAGEM DOS FRUTOS DE CAJÁ (SPONDIAS MOMBIN L.) E AVALIAÇÃO DA QUALIDADE DAS FARINHAS PRODUZIDAS

Abstract

The cajazeira is a plant that occurs mainly in the North and Northeast regions and in some isolated points of the Midwest, its fruits are very appreciated by having pleasant aroma and slightly acidic flavor. It is very consumed in natura form and mainly as jellies, ice creams and non-alcoholic drinks. The pulp is yellow in color, rich in sugar and has nutritional characteristics such as the presence of vitamins. It is a regional and seasonal product and to be consumed in other regions and periods of the year is necessary the use of conservation techniques that allow its conservation for longer. The fruits industrialization allows this to be possible, but in counterpart it ends up generating residues because they always use only the pulp. The experiment was carried out at the Goiano Federal Institute of Education, Science and Technology of Goiania where the epicarp of the cajá fruits with initial water content of 2.89 (dry basis, db) were dried at temperatures of 40, 50, 60 and 70° C until final water content of 0.11; 0.10; 0.09 and 0.08 (db), respectively. The Midilli model presented the best fit to the experimental data obtained. The choice of the model was confirmed by the AIC and BIC criteria. The drying temperature increase of the effective diffusion coefficient and the activation energy of the process was 21.50 kJ mol-1. The flour produced from the freeze drying of the cajá epicarp showed a clearer color and a tendency to yellow, a higher quantity of soluble solids, a lower density, a higher water absorption index and a lower milk solubility, lower emulsifying activity and a higher foaming activity. The FECL particles were smaller, that is to say, flour finer. All the flours had low values of pH, between 2.65 and 2.83. The moisture content was below 8.87%, being within the acceptable limit. Flours presented high levels of ash, lipids and proteins, with values above 5.61; 7.76 and 11.90%, respectively. The levels of Fe, Zn and Mn were above the daily intake recommendation. The temperatures used for caja epicarp dehydration of the epicarp did not cause nutritional alteration of the flour compared to the one from lyophilized epicarp.