Estudos de secagem e caracterização físico-química de extrato aquoso de semente de girassol

Abstract

The demand for practical foods with nutritional appeals has been growing among consumers and one of the products that meet this change are vegetable drinks. However, the market for powdered vegetable drinks is still limited which indicates that new alternatives are studied and developed. This work investigated models of drying in aqueous extract of sunflower seed to obtain powder product using the techniques of atomization (spray drier) and lyophilization. Initially, the proximal composition of the sunflower seed was determined. Tests were performed to determine the proportions seed:water to obtain the liquid extract. The results indicated that the best was (1:1,75). Spray drying did not indicate promising results, since there was a lot of adherence of the dry extract on the walls of the spray drier, even with the use of encapsulation with banana flour. The lyophilization technique was used from the aqueous extract (1:1.75) obtaining the lyophilized extract that presented yield of about (0.33 g/ml). The proximal composition of the powder product was determined, where the lipid content was (34.7%), protein (18%), ash (3.0%), moisture (6.9%) and Aw (0.62). The obtained product presented solubility (99%) and foaming capacity (16%). Given the results, the lyophilization technique in this study was viable for studies of development of sunflower seed powder.