Optimization of the spray drying process for developing cupuassu powder

Joseane Cristina Pinheiro Pombo; Heloisa Helena Berredo Reis de Medeiros; Rosinelson da Silva Pena

doi:10.1007/s13197-020-04487-2

Optimization of the spray drying process for developing cupuassu powder

J Food Sci Technol. 2020 Dec;57(12):4501-4513. doi: 10.1007/s13197-020-04487-2. Epub 2020 May 2.

Authors

Joseane Cristina Pinheiro Pombo¹, Heloisa Helena Berredo Reis de Medeiros¹, Rosinelson da Silva Pena^{1

2}

Affiliations

¹ Postgraduate Program in Food Science and Technology, Technology Institute, Federal University of Pará (UFPA), Belém, PA 66075-110 Brazil.
² Faculdade de Engenharia de Alimentos, Universidade Federal do Pará (UFPA), Rua Augusto Corrêa, 01, Belém, PA 66075-110 Brazil.

Abstract

A central composite design was used to optimize the spray drying process for developing cupuassu (Theobroma grandiflorum) powder. The influence of inlet air temperature (T_inlet) (120-180 °C), feeding rate (F_feed) (3-12 mL/min) and maltodextrin concentration (C_malto) (10-40%) on the properties of moisture, water activity (a_w), hygroscopicity, water solubility index (WSI), ascorbic acid (AA) and total phenolic compounds (TPC) were analyzed using response surface methodology and desirability function. In addition, powder morphology was assessed using scanning electron microscopy. The T_inlet and F_feed parameters significantly influenced the moisture and a_w, while the other responses (hygroscopicity, WSI, AA and TPC) were influenced by the T_inlet and C_malto parameters. The highest C_malto and intermediate T_inlet and F_feed levels showed the best morphological characteristics (particles integrity, spheres shapes and smooth surfaces). The desirability function defined the optimal process conditions as T_inlet = 150 °C, F_feed = 7.5 mL/min and C_malto = 40%.

Keywords: Amazonian fruit; Desirability function; Morphology; Theobroma grandiflorum.