Stability of ‘mangaba’ pulp powder obtained by freeze drying

Abstract

This work examined the stability of lyophilized ‘mangaba’ pulp powder, rolled and packaged in plastic containers, with and without vacuum during 90 days of storage under room temperature, with evaluation of the parameters every 15 days. Analyses of ascorbic acid concentration, pH, color and water activity were carried out. It was found that ascorbic acid remained in accordance with the standards specified for daily consumption according to the Brazilian legislation in all analyzed packages, with preservation of stability in the laminated package with vacuum, which was also effective in maintaining water activity, which contributes to better stability of the product.