Effect of spray drying on volatile compounds of acerola pulp

P.M. Nogueira ^[1] ; M.T. Leite Neta ^[1] ; H.C.S. Araujo ^[1] ; M.S. Jesus ^[1] ; S. Shanmugam ^[1] ; N. Narain ^[1]
1. [1] Universidade Federal de Sergipe
  
  Universidade Federal de Sergipe
  
  Brasil
Localización: IDS2018. 21st International Drying Symposium. Proceedings / Gabriela Clemente Polo (aut.), Juan Andrés Carcel Carrión (aut.), Antoni Mulet Pons (aut.), 2018, ISBN 978-84-9048-688-7, pág. 1043
Idioma: inglés
Enlaces
- Texto completo
Resumen
- The objective of this work was to optimize the drying conditions in order toobtain acerola powder and to focus on the product aroma quality. Acerolafruits were selected, washed and sanitized before extracting the pulp. Anemulsion was obtained by adding maltodextrin in the pulp. The dehydratedpowders were obtained in spray dryer by drying at inlet temperatures of 128and 152 ºC. Twenty five volatile compounds were identified in fresh acerolapulp and in the dehydrated powder. These results prove that use ofmaltodextrin in spray drying of acerola pulp helps in retention of key aromacompounds in acerola powder.