STABILITY OF VACUUM-PACKED PEACH PALM (Bactris gasipaes Kunth) FLOURS OBTAINED BY DEHYDRATION AND FREEZE-DRYING DURING ACCELERATED STORAGE
DOI:
https://doi.org/10.31413/nat.v12i4.17755Palavras-chave:
peach palm, flour, accelerated storage, peroxide valueResumo
This paper evaluated the stability of vacuum-packed peach palm flours obtained by dehydration and freeze-drying during accelerated storage. For the elaboration of the flours, peach palm fruits (Bactris gasipaes Kunth var. gasipaes), harvested in the Eastern region of Ecuador, were used. The in natura fruits were washed with running water and disinfected. Before treatment, the fruits were scalded and cooled in an ice-water bath. Then, they were peeled, seeded and chopped. The dehydrated and lyophilized materials were pulverized in a blade mill and vibrated sieved for 10 min. Moisture content, ash, crude fiber, fat, carbohydrates, proteins and rheological parameters were determined for the flours. The flours were vacuum packed and stored at 30, 40 and 50 ºC. During accelerated storage, the peroxide value (POV) was determined. The results of this determination were subjected to linear regression analysis as a function of time. The parameters of the Arrhenius model (k and Ea) for the variation of the POV and the temperature acceleration factor (Q10) were also determined. The variation of the POV in both flours showed a similar behavior during accelerated storage, without there being, in general, differences (p ≤ 0.05) regarding the increase of the POV. In all cases, this POV increase during accelerated storage was adjusted to a zero-order reaction and linear models were obtained to estimate the variation of this parameter for each combination of flour and temperature. The Q10 values for the POV variation ranged between 1.05 and 1.29, regardless of the type of flour.
Keywords: peach palm; flour; accelerated storage; peroxide value.
Estabilidade de farinhas de pupunha (Bactris gasipaes Kunth) embaladas a vácuo obtidas por desidratação e liofilização durante armazenamento acelerado
RESUMO: Este trabalho teve como objetivo avaliar a estabilidade de farinhas de pupunheira embaladas a vácuo obtidas por desidratação e liofilização durante armazenamento acelerado. Para a elaboração das farinhas foram utilizados frutos de pupunheira (Bactris gasipaes Kunth var. gasipaes), colhidos na região Leste do Equador. Os frutos in natura foram lavados com água corrente e desinfetados. Antes do tratamento, os frutos foram escaldados e resfriados em banho de água gelada. Em seguida, foram descascados, semeados e picados. Os materiais desidratados e liofilizados foram pulverizados em moinho de lâminas e peneirados vibratórios por 10 min. Foram determinados o teor de umidade, cinzas, fibra bruta, gordura, carboidratos, proteínas e parâmetros reológicos das farinhas. As farinhas foram embaladas a vácuo e armazenadas a 30, 40 e 50 ºC. Durante o armazenamento acelerado, o valor de peróxido (POV) foi determinado. Os resultados desta determinação foram submetidos à análise de regressão linear em função do tempo. Também foram determinados os parâmetros do modelo de Arrhenius (k e Ea) para a variação do POV e o fator de aceleração da temperatura (Q10). A variação do POV em ambas as farinhas apresentou comportamento semelhante durante o armazenamento acelerado, sem haver, em geral, diferenças (p ≤ 0,05) quanto ao aumento do POV. Este aumento do POV durante o armazenamento acelerado foi ajustado, em todos os casos, para uma reação de ordem zero e foram obtidos modelos lineares para estimar a variação deste parâmetro para cada combinação de farinha e temperatura. Os valores de Q10 para a variação do POV variaram entre 1,05 e 1,29, independente do tipo de farinha.
Palavras-chave: pupunha; farinha; armazenamento acelerado; valor de peróxido.
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