Influência do pH na microestrutura e nas propriedades físicas do suco de umbu em pó obtido por cocristalização

Abstract

The study aimed to determine the influence of pH on the microstructure and functional properties of bulk density, fluidity and solubility in co-crystallized juice umbu. Samples were prepared with concentrated umbu juice purchased locally, with an average content of total solids equivalent to 16%. Before being co-crystallization, the juice was correction of pH for 3.5; 4.0 and by using CaCO3.The preparation of the product was used in the pulp concentration of 10, 15 and 20% (w/w). The process co-crystallization is carried out by concentrating sucrose syrup until supersaturating and, then, adding the core material, with the mixture being submitted to an intensive agitation.The Samples were dried and stored. The microscopy analysis, these systems showed crystalline surfaces.The analysis of solubility and angle of repose indicated that there was no interaction between pH concentration of juice, ie acted independently, the juice shower values of solubility satisfactory around 37s and 42, respectively. The analysis of apparent density showed that there was interaction between pH and concentration of juice resulting in values around of 0.85 g/cm3, the values similar to sucrose. It was concluded that the juice powder obtained by co-crystallization resulted in a product with good fluidity, solubility and apparent density which makes it an ideal Technical conservation.