Otimização do processamento mínimo de polpa de manga (Mangífera indica L. var. Tommy Atkins) com o uso de superfície de resposta e estudo cinético

Abstract

This study aimed to evaluate the effect of storage temperature, concentration of ascorbic acid and calcium chloride on the conservation and nutritional quality of Mangifer Indica L. var. Tommy Atkins minimally processed from physicochemical parameters the minimally processed mango pulp as a function of time in the optimized process condition; from the use of response surface and kinetic study. The mangoes were purchased from the local Garanhuns-PE trade. They were washed in running water, sanitized with 100 ppm sodium hypochlorite solution; peeled with stainless steel knives and then cut from planning 23. The concentration of the ascorbic acid and calcium chloride solution was selected, then packaged in clear polyethylene capped containers and stored under refrigeration to determine the best temperature for eight days of storage, in duplicate. The analyzes were: moisture content, fresh mass loss, total soluble solids, pH, total titratable acidity, water activity, reducing sugars and color. To identify which variables influence the minimum processing, the Statistic® 7.0 software was used to verify the significance by the pareto graph and the region optimized by the response surface and then to determine the kinetic study using linear regression using Excel software. The results processed by the computer program were represented in a table containing the Pareto graph results, the response surfaces and the kinetic graphs. From the statistical analysis it was possible to observe that the factors cut, temperature, concentration of ascorbic acid solution and concentration of calcium chloride solution alter the conservation in the nutritional value and quality by the parameters pH, total titratable acidity, total soluble solids. , and color (L *, a * and b *). These analyzes were performed in triplicate every 48 hours for eight days to determine the degradation kinetics equations and their constants. From the Pareto graphing, response surface and kinetic study tools it was found that the best conditions for a better nutritional value of the Tommy Atkins mango minimum processing is 2 ° C, 2% calcium chloride and the concentration of ascorbic acid 2%.