Development of productive process of mango powder by drum drying: process conditions, stability and application

• Grant number: 15/12303-3
• Support Opportunities: Regular Research Grants
• Start date: September 01, 2015
• End date: August 31, 2017
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Silvia Pimentel Marconi Germer
• Grantee: Silvia Pimentel Marconi Germer
• Host Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil
• Associated researchers: Cristhiane Caroline Ferrari ; Izabela Dutra Alvim ; José Maurício de Aguirre ; Lidiane Bataglia da Silva ; Marcelo Antonio Morgano ; Maria Teresa Bertoldo Pacheco ; Marise Bonifácio Queiroz ; Marta Gomes da Silva

Abstract

In response to the growing demand for healthier products, the food industry faces the challenge of developing items that add nutrition, naturalness and convenience qualities without sacrificing costs and sensory aspects. In this context, fruits have been required as raw materials for incorporation in new products. One way for inserting fruits is by using dried fruit in powder. Drying fruit pulp in drum drier is an alternative process for spray drying and freeze drying, resulting in products with different qualities. The potential advantages of the process are: lower use of technological agents, resulting in products with higher contents of natural compounds and greater sensory impact; and lower production cost. In addition, it is attributed to powder obtained by drum drying higher storage stability due to the morphological characteristics of the solid particles. In this context, the general objective of the project will be to evaluate the process to product mango powder by drum drying, determining the best conditions to obtain higher dehydration yields and nutrient retentions, and better general quality of products. The best process conditions will be determined from the following variables: type and concentration of carrier agents, process temperature, clearance and rotation speed of the cylinder, sequence/opening sieves in grinding the dried product. The stability of fruit powder in storage will be assessed in different conditions of temperature and relative humidity in order to determine the critical conditions, kinetics parameters of the quality degradation reactions, and to estimate the shelf-live. Finally, the application of fruit powder obtained will be assessed in the development of candies and fruit snacks, in order to obtain healthy and innovative products. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

MARCONI GERMER, SILVIA PIMENTEL; TONIN, ISABELA PORTELINHA; DE AGUIRRE, JOSE MAURICIO; ALVIM, IZABELA DUTRA; FERRARI, CRISTHIANE CAROLINE. Influence of process variables on the drum drying of mango pulp. Drying Technology, v. 36, n. 12, p. 1488-1500, 2018. (15/12303-3)

FERRARI, CRISTHIANE CAROLINE; MORGANO, MARCELO ANTONIO; MARCONI GERMER, SILVIA PIMENTEL. Evaluation of water sorption isotherm, glass transistion temperature, vitamin C and color stability of mango peel powder during storage. SN APPLIED SCIENCES, v. 3, n. 2, JAN 25 2021. (15/12303-3)