Moisture Sorption Behavior of Cupuassu Powder



Joseane C. P. Pombo1, Juliana R. Carmo1, Adriano L. Araújo1, Heloisa H. B. R. Medeiros1, Rosinelson S. Pena1, 2, *
1 1Graduate Program in Food Science and Technology, Technology Institute, Federal University of Pará (UFPA), Postal code: 66075-110, Belém, PA, Brazil
2 2Faculty of Food Engineering, Technology Institute, Federal University of Pará (UFPA), Postal code: 66075-110, Belém, PA, Brazil

Abstract

Introduction:

In this research, the hygroscopic behavior of cupuassu (Theobroma grandiflorum) powder containing 40% maltodextrin was studied via the moisture adsorption and desorption isotherms at 25 °C.

Methods:

The experimental sorption data of the cupuassu powder were fitted using the Halsey, Henderson, Oswin, GAB and Peleg models. In addition, the powder morphology was assessed using scanning electron microscopy.

Results:

Moisture sorption isotherms curves showed type III behavior, typical of foods rich in soluble components, such as sugars, present in the samples. The adsorption curve indicated that the product requires greater attention when stored and handled in environments with relative humidity above 50%. The microbiological stability of the product is assured up to 11.5% moisture content.

Conclusion:

During the product storage, it is recommended to use packaging with water vapor and air impermeability, due to the presence of porous microspheres that affect the protection of the active material and facilitate the moisture gain. Among the models evaluated, the Peleg and GAB models presented good suitability on predicting the product’s sorption isotherms.

Keywords: Maltodextrin, Mathematical modeling, Moisture sorption isotherm, Storage, Theobroma grandiflorum.


Abstract Information


Identifiers and Pagination:

Year: 2018
Volume: 03
Publisher Item Identifier: EA-TOFSJ-2018-15

Article History:

Received Date: 11/09/2018
Revision Received Date: 12/12/2018
Acceptance Date: 18/12/2018
Electronic publication date: 31/12/2018
Collection year: 2018

© 2018 Ali et al.

open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: (https://creativecommons.org/licenses/by/4.0/legalcode). This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


* Address correspondence to this author at the Faculdade de Engenharia de Alimentos, Universidade Federal do Pará (UFPA) – Rua Augusto Corrêa, 01, Postal code: 66075-110, Belém, PA, Brazil; Tel: +55-91-3201-8994; Email: rspena@ufpa.br