Efeitos da temperatura de secagem nos teores de compostos cianogênicos totais da casca de maracujá
Carregando...
Data
2014
Título da Revista
ISSN da Revista
Título de Volume
Editor
Resumo
Studies indicate the use of yellow passion fruit skin in jam, cereal bars and cookies especially due to its solu-
ble and insoluble fiber content. Other studies have shown that yellow passion fruit skin contains cyanogenic
compounds that may provoke intoxication when ingested above the threshold dose. The present work aim to
assess the effects of different drying temperatures on the physical and chemical properties and total content
of cyanogenic compounds in yellow passion fruit skin. The skin was sanitized, triturated, dried at 30, 45 or
60°C to produce flour, in three replications for each temperature. The flour obtained at each drying tem-
perature, and a commercial brand of yellow passion fruit flour were analyzed in terms of moisture, water
activity, pH and total content of cyanogenic compounds. The increase in temperature caused significant
decrease in moisture, equilibrium moisture, and water activity. Taking into consideration the results of the
dry products, drying treatments at 30, 45, and 60°C reduced total content of cyanogenic compounds by 85,
86 and 95%, respectively. Yellow passion fruit flour dried at 60°C presented 51% less cyanogenic compounds
than the commercial brand. All drying temperatures caused changes in the physical and chemical properties
of the final product, but the treatment at 60oC determined the highest reduction in total content of cyanogenic
compounds.
Descrição
Palavras-chave
Passiflora edulis, Ácido cianídrico, Ácido cianídrico, Passiflora edulis, Byproducts, Hydrocyanic acid
Citação
DEUS, G. I.; SILVA, M. S.; SOUZA, A. R. M.; SANTIAGO, R. A. C.; LU, D. L. Efeitos da temperatura de secagem nos teores de compostos cianogênicos totais da casca de maracujá. Revista de Alimentação Humana, Porto, v. 20, n. 2, p. 68-74, 2014.