Production and characterization of lyophilized powder of yellow mombin (Spondias mombim L.) and umbu (Spondias tuberosa)

Abstract

Yellow mombin and umbu are appreciable fruits with growing demand in the Northeast region of Brazil, used mainly in the form of pulps, juices, and ice cream, having great economic potential. Lyophilized products have high added value for maintaining a good part of their nutritional characteristics. The objective was to produce and characterize yellow mombin and umbu powders by lyophilization, using different concentrations of maltodextrin. The pulps were prepared in five formulations considering the addition of maltodextrin, with 0, 10, 20, 25 and 30% for yellow mombin and 0, 10, 15, 20, and 30% for umbu. Then they were frozen and lyophilized in a model L101 lyophilizer at a pressure at a final pressure of 170 mmHg and a temperature of (-50 °C +/- 3 °C). The physical-chemical characterization of the whole pulps and of the yellow mombin and umbu powders was carried out and were determined: water content (%), aw (water activity), protein (%), lipids (%), ash (%), ascorbic acid (mg of ascorbic acid.100g-1), SS (°Brix), pH, titratable acidity (%), SS/AT ratio, color (L*, a * and b*), solubility (%) and hygroscopicity (%). Only in the formulation with 30% maltodextrin the water content of the powders was less than 5%, as recommended by the legislation for lyophilized fruits. The lower water activity (aw) was also obtained in this formulation, in addition to increased solubility and reduced hygroscopicity, which are factors that favor the quality and conservation of powders, which are more suitable for the production of food products.