Influence of the process parameters and sugar granulometry on cocoa beverage powder steam agglomeration

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The objective of this research was to evaluate the effects of the steam agglomeration process variables on the characteristics of cocoa beverage powders. A pilot scale agglomerator was used in the tests. For the cocoa beverage powder formulated with granulated sugar, most common commercial product, the increase in solids feed rate (400-700 g/min) led to a decrease in the mean particle diameter (400 g/min -564.70 mu m, 700 g/min -438.40 mu m) and an increase in the dryer rotation (12-52 rpm) led to an increase in the product moisture (12 rpm - 1.52% w.b., 52 rpm - 1.88% w.b.). The changing from 1.0 x 10(2) to 1.8 x 10(2) kPa of the vapor pressure resulted in an increase in moisture of the cocoa beverage powder (1.0 x 10(2) kPa - 1.46% w.b., 1.8 x 10(2) kPa - 1.94% w.b.) and the intensification of the yellow color of the product (1.0 x 10(2) kPa - 14.51, 1.8 x 10(2) kPa - 15.17). (C) 2009 Elsevier Ltd. All rights reserved.973283291EMBRAPAConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Correlation, by multivariate statistical analysis, between the scavenging capacity against reactive oxygen species and the bioactive compounds from frozen fruit pulps

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)The contents of total phenolic compounds (TPC), total flavonoids (TF), and ascorbic acid (AA) of 18 frozen fruit pulps and their scavenging capacities against peroxyl radical (ROO center dot), hydrogen peroxide (H2O2), and hydroxyl radical ((OH)-O-center dot) were determined. Principal Component Analysis (PCA) showed that TPC (total phenolic compounds) and AA (ascorbic acid) presented positive correlation with the scavenging capacity against ROO center dot, and TF (total flavonoids) showed positive correlation with the scavenging capacity against (OH)-O-center dot and ROO center dot However, the scavenging capacity against H2O2 presented low correlation with TF (total flavonoids), TPC (total phenolic compounds), and AA (ascorbic acid). The Hierarchical Cluster Analysis (HCA) allowed the classification of the fruit pulps into three groups: one group was formed by the acai pulp with high TF, total flavonoids, content (134.02 mg CE/100 g pulp) and the highest scavenging capacity against ROO center dot, (OH)-O-center dot and H2O2; the second group was formed by the acerola pulp with high TPC, total phenolic compounds, (658.40 mg GAE/100 g pulp) and AA, ascorbic acid, (506.27 mg/100 g pulp) contents; and the third group was formed by pineapple, cacao, caja, cashew-apple, coconut, cupuacu, guava, orange, lemon, mango, passion fruit, watermelon, pitanga, tamarind, tangerine, and umbu pulps, which could not be separated considering only the contents of bioactive compounds and the scavenging properties.3315765Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP