Avaliação de propriedades químicas e físicas da goma de cajueiro processada por extrusão termoplástica

Abstract

Tropical countries such, as Brazil, are the custodians of a great variety of sources of plant polysaccharides known and others not yet explored that have great potential in industrial applications among which we mention the cashew gum. Due to structural similarity between cashew gum and gum Arabic, some studies report the possibility of replacement of them. Thus, this study aims to increase the technical and scientific knowledge on the technological properties of cashew gum and compare it with gum arabic in order to ensure its application in the food industry. Hence, in this study the cashew gum and arabic gum were characterized before and after the extrusion process. Two treatments were do, one profile with low temperature and shear rate and other with high temperature and shear. The results of chemical composition demonstred that the fresh cashew gum had lower ash content than the trade gum arabic, indicating lower impurities. In addition, fresh cashew gum and processed cashew gum were highlighted by the high levels of soluble fiber. However, cashew gum had lower minerals's level that the gum arabic. In the viscosity profile, was observed that it was increased in the gum arabic processed samples, whereas in the cashew gum processed samples decreased. Analysis of x-ray diffraction confirmed the predominance of the amorphous chain of the two samples. Rheometry through the flow and viscosity curves allowed the characterization of the samples as pseudoplastic fluids, according to the mathematical model of Ostwald Waale. The samples showed a reduction in glass transition temperature after extrusion. By colorimetry, was observed that the color parameters of cashew gum and gum arabic were different at the 5% significance level. From the parameters and results evaluated, cashew gum could be indicated as a replacement for gum arabic. However, additional analysis are suggested.