Secagem da polpa de graviola pelo processo Foam-Mat e avaliação sensorial do produto obtido

Abstract

Foam mat drying tests of soursop pulp were conducted with addition of 1% neutral alloy and 1% emustab. Were studied the effects of temperature (50 ° C, 60 ° C and 70 ° C) and layer thickness (0.30 cm, 0.45 cm and 0.60 cm) at the drying kinetics, evaluating the behavior the drying curves and the physical - chemical cha-racteristics of the product powder (humidity and water activity). Yogurts were flavored with 7% soursop powder produced in the drying and sensory analysis was carried out using an evaluation test with 50 untrained panelists. Each taster issued notes to the attributes appearance, odor, flavor and texture. The product has higher acceptability rate to 70% and according to qualitative classification, the mean scores were between like slightly and enjoyed regularly (from 6.63 to 7.55 for odor and texture attributes, respectively)