Fruto do kiwi (<i>Actinidia deliciosa</i>) fortificado e liofilizado: avaliação sensorial e da qualidade

Chakraborty, Niladri; Chakraborty, Rajat; Saha, Asit Kumar

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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 23 • 2020 • https://doi.org/10.1590/1981-6723.07719 copiar

Fruto do kiwi (Actinidia deliciosa) fortificado e liofilizado: avaliação sensorial e da qualidade

Autoria SCIMAGO INSTITUTIONS RANKINGS

Resumo

O fruto do kiwi (Actinidia deliciosa) (KF) é um dos melhores frutos disponíveis devido às quantias altas de nutrientes presentes. Apesar dos muitos benefícios a saúde, não há relatos anteriores sobre seu preparo em outras formas facilmente ingeríveis. O objetivo do presente estudo foi preparar um produto alimentício novo de KF. A polpa de KF foi fortificada e homogeneizada com várias outras matérias-primas cruas, tais como farinha de arroz e farinha de aveia, usando uma metodologia de adição e mistura de passo a passo e tempos curtos, para evitar reações bioquímicas e químicas indesejáveis. A pasta de KF homogeneizada e de baixa umidade foi liofilizada sobre uma placa redonda de aço revestida com prata (RSCSP), fornecendo o calor para a sublimação com um aquecedor cúbico de desenho recente. O tempo de liofilização foi de 4,5 horas e a cinética da secagem foi estudada por meio de quatro modelos estabelecidos. A difusividade efetiva de umidade (D_eff) durante a liofilização (a 50 °C) foi de 1,532 × 10^-6 m²/s e a energia de ativação (E) estimada foi de 28,35 kJ/mol. A amostra liofilizada foi triturada e colocada sob vácuo para reduzir os efeitos ambientais. A qualidade do produto estocado foi avaliada pela sua composição centesimal, análises físico-químicas e uma avaliação sensorial usando uma escala hedônica. O KF fresco e cru possuía uma umidade de 85,07% e o produto liofilizado possuía uma umidade de 3%. Os conteúdos de carboidrato, açúcar total, proteína, gordura, cinzas totais, fibra crua e vitamina C do produto liofilizado aumentaram em 563%, 400%, 355%, 386%, 672%, 106% e 117%, respectivamente. Entre os 66 membros do painel, as porcentagens de aceitação do consumidor para os atributos diferentes foram: doçura (68,18%), azedo (90,91%), salgado (100%), amargo (100%), sabor (95,45%), textura (77,27%) e aceitação global (81,82%). Usando liofilização convencional para a polpa homogeneizada de kiwi sem fortificação, com o mesmo RSCSP e o mesmo aquecedor cúbico para a sublimação, o tempo de secagem foi de 7 h para alcançar o mesmo teor de umidade de 3%.

Palavras-chave:
Fortificada; Homogeneizada; Liofilizada; Análise; Escala hedônica; Tempo de secagem

Raw KF [kg]	Rice flour (1%,w/w) [kg]	Oat flour (1%,w/w) [kg]	Ground sugar (0.5%, w/w) [kg]	Low Na salt (0.5%, w/w) [kg]	Calcium lactate (1%, w/w) [kg]	Sodium benzoate (0.02%, w/w) [kg]	Prepared blended KF (BKF) [kg]
0.1	0.001	0.001	0.0005	0.0005	0.001	0.00002	0.10402

Serial no.	Model name	Equation used
1.	Page	MR = exp (-ktⁿ)
2.	Wang & Sing	MR = 1 + at + bt²
3.	Henderson & Pabis	MR = a exp (-kt)
4.	Newton	MR = exp (-kt)

Model	k	a	b	n	R²	EF	MBE	RMSE
Page	0.02	──	──	0.95	0.963	0.84243	0.00453	0.12605
Wang & Sing	──	-0.044	0.00028	──	0.926	-4.6046	-0.69806	0.75175
Henderson & Pabis	0.0112	1.002	──	──	0.985	0.66665	0.11047	0.18334
Newton	0.0155	──	──	──	0.973	0.84525	0.02348	0.12492

Model	Predicted Regression coefficient (R²_pred)	Experimental Regression coefficient (R²_exp)	Difference (R²_exp- R²_pred)	Deviation (%)
Page	0.9634	0.9902	0.0268	2.7065
Wang & Sing	0.9261	0.9902	0.0641	6.4734
Henderson & Pabis	0.9854	0.9902	0.0048	0.4847
Newton	0.9726	0.9902	0.0176	1.7774

Temperature (°C)	D_eff for the FD of BKF (m²/s)	Activation energy required for the FD of BKF (kJ/mol)
40	1.892 x 10^-7	28.35
45	5.366 x 10^-7
50	1.532 x 10^-6

Temperature (°C)	D_eff for the CFD of KF pulp (m²/s)	Activation Energy (E) required for the CFD of KF (kJ/mol)
40	1.012 x 10^-9	44.12
45	3.958 x 10^-9
50	2.651 x 10^-8

Quality Parameters	Standard^a a fssai; binformation on the nutritional value of the fresh kiwi; cOptimized osmotically dehydrated freeze-dried sample. values for fresh KFb	Fresh KF tested	KF samples for OPODFDc	KF samples for BFDKF powder	Test method	Reference(s)
Moisture (g/100g)	`70-85	85.07	4.27	3.0	Moisture meter	Krokida et al. (1998)Krokida, M., Karathanos, V. T., & Maroulis, Z. B. (1998). Effect of freeze-drying conditions on shrinkageand porosity of dehydrated agricultural products. Journal of Food Engineering, 35(4), 369-380. http://dx.doi.org/10.1016/S0260-8774(98)00031-4 http://dx.doi.org/10.1016/S0260-8774(98)...
Carbohydrate (g/100g)	14.66	10.89	87.52	72.17	IS:1656-2007	fssai, act 2006 (Food Safety and Standards Authority of India, 2010Food Safety and Standards Authority of India – FSSAI. (2010). Training manual for food safety regulators. Food Safety and Standards Act, 2006 (Vol. 1 – Introduction to food and food processing). New Delhi: FSSAI. Retrieved in 2016, April 1, from https://www.fssai.gov.in/ https://www.fssai.gov.in/... ), Maskan (2001).Maskan, M. (2001). Drying, shrinkage and rehydration characteristics of kiwi fruits duringhot air and microwave drying. Elsevier Journal of Food Engineering, 48(2), 177-182. http://dx.doi.org/10.1016/S0260-8774(00)00155-2 http://dx.doi.org/10.1016/S0260-8774(00)...
Total Sugar [Glucose & Fructose] (g/100g)	8.99	8.30	56.78	41.48	IS:6287-1985 (Reaffirmed-2005)	fssai, act 2006 (Food Safety and Standards Authority of India, 2010Food Safety and Standards Authority of India – FSSAI. (2010). Training manual for food safety regulators. Food Safety and Standards Act, 2006 (Vol. 1 – Introduction to food and food processing). New Delhi: FSSAI. Retrieved in 2016, April 1, from https://www.fssai.gov.in/ https://www.fssai.gov.in/... ), Maskan (2001).Maskan, M. (2001). Drying, shrinkage and rehydration characteristics of kiwi fruits duringhot air and microwave drying. Elsevier Journal of Food Engineering, 48(2), 177-182. http://dx.doi.org/10.1016/S0260-8774(00)00155-2 http://dx.doi.org/10.1016/S0260-8774(00)...
Protein (g/100g)	1.14	1.31	2.82	5.96	IS:7219-1973 (R.A.-2005)	fssai, act 2006 (Food Safety and Standards Authority of India, 2010Food Safety and Standards Authority of India – FSSAI. (2010). Training manual for food safety regulators. Food Safety and Standards Act, 2006 (Vol. 1 – Introduction to food and food processing). New Delhi: FSSAI. Retrieved in 2016, April 1, from https://www.fssai.gov.in/ https://www.fssai.gov.in/... ).
Total Fat (g/100g)	______	0.52	0.65	2.53	fssai LAB MANUAL 5.0	fssai, act 2006 (Food Safety and Standards Authority of India, 2010Food Safety and Standards Authority of India – FSSAI. (2010). Training manual for food safety regulators. Food Safety and Standards Act, 2006 (Vol. 1 – Introduction to food and food processing). New Delhi: FSSAI. Retrieved in 2016, April 1, from https://www.fssai.gov.in/ https://www.fssai.gov.in/... ).
Energy Content (kJ/100g)	260	259.8	1548.64	1428.22	IS:9487-1980 (R.A.-2005)	fssai, act 2006 (Food Safety and Standards Authority of India, 2010Food Safety and Standards Authority of India – FSSAI. (2010). Training manual for food safety regulators. Food Safety and Standards Act, 2006 (Vol. 1 – Introduction to food and food processing). New Delhi: FSSAI. Retrieved in 2016, April 1, from https://www.fssai.gov.in/ https://www.fssai.gov.in/... ).
Sodium (mg/100g)	3	2.81	1072.04	969.69	QA.16.5.2 / AOAC 19-th Edition	fssai, act 2006 (Food Safety and Standards Authority of India, 2010Food Safety and Standards Authority of India – FSSAI. (2010). Training manual for food safety regulators. Food Safety and Standards Act, 2006 (Vol. 1 – Introduction to food and food processing). New Delhi: FSSAI. Retrieved in 2016, April 1, from https://www.fssai.gov.in/ https://www.fssai.gov.in/... ).
Potassium (mg/100g)	312	312.53	252.02	953.72	QA.16.5.2 / AOAC 19-th Edition	fssai, act 2006 (Food Safety and Standards Authority of India, 2010Food Safety and Standards Authority of India – FSSAI. (2010). Training manual for food safety regulators. Food Safety and Standards Act, 2006 (Vol. 1 – Introduction to food and food processing). New Delhi: FSSAI. Retrieved in 2016, April 1, from https://www.fssai.gov.in/ https://www.fssai.gov.in/... ), Deman (2004).Deman, M. J. (2004). Principles of food chemistry (3rd ed.). New York: Springer publishers.
Vitamin A (µg/100g)	Trace	20.0	20.0	_______	QA.16.5.3	fssai, act 2006 (Food Safety and Standards Authority of India, 2010Food Safety and Standards Authority of India – FSSAI. (2010). Training manual for food safety regulators. Food Safety and Standards Act, 2006 (Vol. 1 – Introduction to food and food processing). New Delhi: FSSAI. Retrieved in 2016, April 1, from https://www.fssai.gov.in/ https://www.fssai.gov.in/... ), Ranganna (1999)Ranganna, S. (1999). Handbook of analysis and quality control for fruit and vegetable products (3rd ed.). New Delhi: Tata Mc-Graw Hill publishing company Ltd..
Vitamin C (mg/100g)	90	89.10	78.66	193.90	IS: 5838-1970 (RA-2005)	fssai, act 2006 (Food Safety and Standards Authority of India, 2010Food Safety and Standards Authority of India – FSSAI. (2010). Training manual for food safety regulators. Food Safety and Standards Act, 2006 (Vol. 1 – Introduction to food and food processing). New Delhi: FSSAI. Retrieved in 2016, April 1, from https://www.fssai.gov.in/ https://www.fssai.gov.in/... ).

Sample type	Standard ^a a fssai; binformation on the nutritional value of the fresh kiwi; cOptimized osmotically dehydrated freeze-dried sample. values for fresh KFb	KF for OPODFDc process	BFDKF powder	Test method	Reference(s)
Titratable acidity (g/100 g) (as malic acid)	11.64	-----	5.92	fssai Lab Manual	Deman (2004)Deman, M. J. (2004). Principles of food chemistry (3rd ed.). New York: Springer publishers.
Crude fibre (g/100 g)	2.9	-----	5.99	IS: 10226 (Part I) - 1982 (RA-2005)	Deman (2004)Deman, M. J. (2004). Principles of food chemistry (3rd ed.). New York: Springer publishers.
Total ash (g/100 g)	0.88-1.02	3.92	7.88	fssai Lab Manual	fssai, act 2006 (Food Safety and Standards Authority of India, 2010Food Safety and Standards Authority of India – FSSAI. (2010). Training manual for food safety regulators. Food Safety and Standards Act, 2006 (Vol. 1 – Introduction to food and food processing). New Delhi: FSSAI. Retrieved in 2016, April 1, from https://www.fssai.gov.in/ https://www.fssai.gov.in/... ), Fourie & Hansmann (1992)Fourie, C. P., & Hansmann, F. C. (1992). Nutritional benefits of kiwifruit. New Zealand Journal of Crop & Horticulture Science, 20, 449-452.

	Sweetness	Sourness	Saltiness	Bitterness	Flavour	Texture	Overall acceptability
% of consumer acceptance	68.18	90.91	100	100	95.45	77.27	81.82
Average score	5.32	6.11	6.95	8.82	7.32	7.11	6.45
Total score	59.09	67.93	77.27	97.98	80.30	79.04	71.72

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[1] *Corresponding Author: Asit Kumar Saha, Haldia Institute of Technology, P.O. - HIT campus, Purba Medinipur, Pin code: 721657, Haldia - West Bengal/India, e-mail: principal.hit@hithaldia.in