Desarrollo de una golosina natural a partir de puré de manzana mediante secado con aire. Propiedades físicas y estudio de la estabilidad en el almacenamiento

LEIVA DÍAZ, EVANGELINA; GIANNUZZI, LEDA; GINER, SERGIO ADRIÁN

ITAL, Campinas, SP, Brasil

Simposio; Simposio Brasileiro sobre desenvolvimento de novos produtos alimenticios. Alimentos funcionais e para fins especiais; 2006

Instituto de Tecnología de Alimentos, Estado de Sao Paulo, Brasil

The objectives for this work were (1) to study physicochemical properties as volumetric shrinkage, sorptional behaviour and drying curves and (2) to assess quality parameters as surface colour and microbiological tests during storage of apple laminates. The product was developed from peeled apple puree, blanched and then homogenized with 18%w/w added sucrose and 3% of a citric acid solution. Its initial moisture content was 2.223 dec., d.b. The formulation is shaped as a layer 6 mm thick and dehydrated in mechanical convection oven at several temperatures (50-90ºC). Formation of laminates was based on the sugar-acid-pectin gelation mechanism leading to a flexible product as dehydration progresses. The final aw was 0.69, microbiologically-safe value, with a moisture content of 0.269 dec., d.b. and a final thickness of 2 mm. Volumetric shrinkage data was accurately predicted with a theoretical model that assumes product volume reduction to be equal to that of water removed. Sorption isotherms were determined, to observe that moisture increases exponentially for increasing aw , and no practical temperature effect was observed . The Halsey model described the data with high precision. Apple laminates had a high sensorial acceptability. Microbiological safety was verified for more than 180 days in storage at 25°C and more than 270 days at 10°C. Variations in CIE product lightness( ?L* ) reached 8 at 25°C and 5 at 10°C. Microbial counts, ?L* values and results of texture analysis to be conducted, would permit to develop a formula to calculate product shelf life.w was 0.69, microbiologically-safe value, with a moisture content of 0.269 dec., d.b. and a final thickness of 2 mm. Volumetric shrinkage data was accurately predicted with a theoretical model that assumes product volume reduction to be equal to that of water removed. Sorption isotherms were determined, to observe that moisture increases exponentially for increasing aw , and no practical temperature effect was observed . The Halsey model described the data with high precision. Apple laminates had a high sensorial acceptability. Microbiological safety was verified for more than 180 days in storage at 25°C and more than 270 days at 10°C. Variations in CIE product lightness( ?L* ) reached 8 at 25°C and 5 at 10°C. Microbial counts, ?L* values and results of texture analysis to be conducted, would permit to develop a formula to calculate product shelf life.* ) reached 8 at 25°C and 5 at 10°C. Microbial counts, ?L* values and results of texture analysis to be conducted, would permit to develop a formula to calculate product shelf life.* values and results of texture analysis to be conducted, would permit to develop a formula to calculate product shelf life.