Physicochemical evaluation and mathematical models for the prediction of the hygroscopic behavior of mango powderMango is a very popular tropical fruit and well appreciated in the culinary and food of the Brazilian population because of its exotic characteristics and nutritional value. This study aimed to analyze the hygroscopic behavior of mango powder from the varieties 'Rosa' and 'Tommy Atkins' using sorption isotherms. We also evaluated physicochemical and mineral characteristics in both powder and fresh fruit. Results of physical-chemical and mineral analysis for fresh fruit and powder samples showed that the varieties Rosa and Tommy Atkins are statistically similar for most parameters, however, we can consider that variety 'Rosa' had better nutritional value than variety 'Tommy Atkins', as it shows higher levels of vitamin C and carotenoids. The models GAB and Oswin gave the best fit of sorption isotherms for the mango powder, except for variety 'Rosa'. Results also showed that in environments with high water activity (above 0.70), powder of varieties 'Rosa' and 'Tommy Atkins' had a more hygroscopic behavior.

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Comportamento higroscópico de pós de manga das variedades coité e espada e avaliação das características físico-químicas

The effects of pectin and sucrose addition on the rheological parameters and freezing kinetic of passion fruit pulp were studied. The effect of the air-blast freezing of passion fruit at -20°C on the rheological parameters before and after freezing was evaluated. The rheological analyses were carried out using a viscometer at 25°C, and the readings were converted into rheological measurements using the Mitschka method and fitted to the Ostwald-de Waele model. The freezing kinetics was analyzed using a controlled-temperature cold-stage instrument, which was coupled to a microscope integrated with a video capture system. The concentrations of sucrose and pectin were established using a Composite Rotational Design. The pulps combined with the additives exhibited a pseudoplastic behavior, and the values for the index flow (n) and consistency index (k) before and after freezing differed and were dependent on the additive concentrations. The rates of increase for the frozen areas were evaluated in a microfreezer and were significantly influenced by the additive concentrations. These concentrations were those that presented a lower index flow and a higher consistency index. The results are discussed in terms of the solubility and interaction of the pectin added to the fruit pulp with low pH, the presence of sucrose and low temperature.

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