Polytechnic University of Valencia Congress, 21st International Drying Symposium

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Vitamin C content of freeze dried pequi (Caryocar brasiliense Camb.) pulp
C. T. Soares, F. G. Nogueira, A. A. Santana, R. A. Oliveira

Last modified: 02-01-2019

Abstract


Vitamin C is one of the constituents of pequi pulp. It is a natural antioxidant, capable of sequestering free radicals. The present study aimed to freeze dry a pequi pulp encapsulated with maltodextrin and whey protein and analyze vitamin C content. Vitamin C loss was lower in the experimental run that did not use encapsulating agent. Whereas, the run that used 15% of whey protein concentrate as encapsulant agent in relation to pequi solids presented the highest value (220.74 mg vitamin C / g pequi solids). Freeze drying of pequi pulp is a technique for vitamin C conservation independently of the variation in maltodextrin and whey protein proportion.

Keywords: drying; encapsulating agent; ascorbic acid.


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