Efeito dos parâmetros do processo de desidratação de jaca (Artocarpus heterophyllus, Lam.) sobre as propriedades químicas, físicoquímicas e aceitação sensorial

Abstract

Now the fruticulture occupies prominence place in the world sphere, so much for the nutritious value as for the importance of yours derived. A world tendency exists to the consumption of tropical fruits, that it can be attributed to the nutritional value, to the organoleptic characteristics, as well as the improvement need in the life quality of the people associate to the aspects of the health and well-being. The fruits of the jackfruit tree (Artocarpus heterophyllus Lam.) possess intense flavor and quite peculiar aroma, with sensorial attributes of frutal, sour and sweet, being quite appreciated in the Brazilian northeast and other tropical areas. Its eatable part, characterized by the pulp, it is almost consumed in its totality under in natura form for the most several layers of the population, what takes to a high index of loss in the powder-crop, carting damage for the producers. Being like this, the objectives of this work went evaluate technologically to jackfruit in natura, to elaborate a new product applying the dehydration process for 50 oC, 60 oC and 70 oC and to study the chemical, physical-chemistries and sensorial properties of the obtained products. To identify the compositions volatile present, technique of extraction of the headspace was used and the obtained extracts were negotiated and analyzed by gaseous chromatography and spectrometry of masses. The carotenoids and the sugars were appraised for HPLC. Analyses of centesimal composition and sensorial analysis were still accomplished. The global results obtained through the methodology of answer surface indic ated as conditions adapted to the process of jackfruit dehydration: temperatures of 70 ºC for matter evaporate, ashes, fat and hidratos of carbon, 55 ºC for proteins, 61 ºC for total carotenoids, ß-carotene and equivalent retinol, 60 ºC for sucrose. For the retention of the volatile compositions and sensorial acceptance the most appropriate temperatures were 50 and 60 ºC. It can be ended like this that the jackfruit in natura or dehydrated it is a source of nutritious important to the human nutrition, such as: ashes, proteins, hidrats of carbon, carotenoids, ß-carotene, equivalent retinol and sugars. Its consumption can complement the requirements nutritions, providing the benefits mainly for the population of low income of the tropical areas.