PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN ( Spondias mombin L. ) ATOMIZED POWDER

ABSTRACT: Dehydration is an important alternative to making the most of the use the surplus of production and take advantage of the seasonality of tropical fruits. Thus, this study aimed to evaluate the physicochemical composition of the yellow mombin pulp (Spondia mombin L.) powder, obtained by spray drying, and evaluate its sensory acceptance in the form of reconstituted juice. The physicochemical analyzes of the yellow mombin powder were: pH, soluble solids, titratable acidity, ascorbic acid and moisture, with all results in accordance with the current legislation. The addition of maltodextrin in the process reduced the sensory analysis values (color, appearance, and taste). The tested formulations, (powders with 25 and 27.05% maltodextrin) preserved, and even favored the aroma. These formulations had the following values (7.66 and 7.68) higher than the values found for integral juice (6.60).

摘要：脱水工艺是最大化利用农产品剩余产能、发挥热带水果季节性上市优势的重要备选方案。本研究旨在评估喷雾干燥（spray drying）法制备的黄杧果（Spondia mombin L.）果肉粉的理化成分，并以复原果汁形式评估其感官接受度。针对该黄杧果果肉粉的理化检测指标包括pH值、可溶性固形物、可滴定酸度、抗坏血酸及水分含量，所有检测结果均符合现行相关法规标准。工艺中添加麦芽糊精（maltodextrin）会降低产品在色泽、外观与风味维度的感官评分。本次试验的两款配方（分别添加25%与27.05%麦芽糊精的粉末）不仅保留了产品香气，甚至对香气起到了优化作用。上述两款配方的感官评分分别为7.66与7.68，均高于完整果汁的感官评分（6.60）。