Stability of cactus-pear powder during storage

Plúvia O. Galdino, Rossana M. F. de Figueirêdo, Alexandre J. de M. Queiroz, Pablícia O. Galdino, Tâmila K. da S. Fernandes
2016 Revista Brasileira de Engenharia Agrícola e Ambiental - Agriambi  
The stability of cactus-pear powder, obtained by the process of spray drying for 40 days, was evaluated under controlled conditions of relative air humidity (83%) and temperature (25 and 40 °C). The whole pulp was characterized with regard to its physico-chemical parameters: pH, total titratable acidity, soluble solids, water content, total solids, ashes, reducing sugars, total sugars, non-reducing sugars, luminosity, redness, yellowness and water activity. The stored samples in powder were
more » ... in powder were evaluated every 10 days for water content, water activity, total titratable acidity and color (luminosity, redness and yellowness). The whole pulp was slightly acidic and perishable, due to the high water content. During storage, the packages did not prevent water absorption, thus increasing water content and, consequently, water activity. Yellowness oscillated along the storage time, but the predominance of the yellow color was not affected.
doi:10.1590/1807-1929/agriambi.v20n2p169-173 fatcat:g3dnejunsjgrfh62zk7h6kyaza