Production and Physical and Physicochemical Characterization Powder in Natura and Freeze-Dried of Moringa Seeds

Semirames do N. Silva, Francisco de Assis C. Almeida, Josivanda P. Gomes, Antônio Jackson R. Barroso, Polyana B. Silva, Bruno A. Melo, Luís Paulo F. R. Silva, Newton C. Santos, Joana D‘arc P. Matos, Maria S. de Moraes and Joselito de S. Moraes

Journal of Agricultural Science, 2019, vol. 11, issue 9, 11

Abstract: To apply low temperatures, different of other processes, maintain the structure of products and better preserve the thermosensitive components, the freeze-drying has called attention of various researchers. Aimed with the research to produce and characterize the powder in natura obtained by seeds of moringa, elaborate different pastes with addiction of 20, 30, 40 and 50 mL of distilled water, freeze-dry it, characterize it physical and physicochemical and select the best powder. The freeze-drying was produced through a benchtop freeze dryer. After drying it, from the powder were determined the real density, bulk density, compacted density, porosity, compressibility index, Hausner factor, hygroscopicity, solubility, color, moisture content and water activity, ashes, total acidity, pH, proteins, lipids and carbohydrates. The in natura powder was classified as non-hygroscopic, high solubility in water, low moisture content and water activity, high protein, lipids, carbohydrates and low acidity. Freeze-drying was presented as an appropriate method for the preservation of moringa constituents, with a formula selected with the addition of 50 mL of water.

Date: 2019
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