Bacaba powder produced in spouted bed: an alternative source of bioactive compounds and energy food product

• Main Authors: Rafael Alves do Nascimento, Elisângela Lima Andrade, Elza Brandão Santana, Nielson Fernando da Paixão Ribeiro, Cristiane Maria Leal Costa, Lênio José Guerreiro de Faria
• Format: Article
• Language: English
• Published: Instituto de Tecnologia de Alimentos (ITAL)
• Series: Brazilian Journal of Food Technology
• Subjects: Valor energético; Compostos fenólicos; Oenocarpus bacaba; Secagem em leito de jorro
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100445&lng=en&tlng=en

Abstract This study evaluated Bacaba powder produced in a spouted bed as a source of bioactive compounds and high energy value. The conditions influencing the drying process parameters (yield, moisture level, phenolic and anthocyanin retention) as well as simultaneous optimization (optimal conditions) of production were also considered. Drying was most efficient at 75 °C using maltodextrin concentrations above 20.0% (w/w). Higher anthocyanin retention (92.52%) at 65 °C (p = 0.0003), and a maltodextrin concentration of 20.0% (w/w) resulted in high retention of phenolics (95.38%). Accordingly, the operations tested under the desirability function (68 °C, maltodextrin concentration of 21.7% w/w, and air velocity of 1.3 × minimum spouting velocity (Vjm) m s-1) resulted in a process yield of 55.04% and the dry basis (d.b.) composition results were: total phenolics (376.43 mg GAE 100 g-1), energetic value (612.64 kcal 100 g-1), lipids (47.74 g 100 g-1), carbohydrates (27.79 g 100 g-1), protein (15.10 g 100 g-1), and dietetic fiber (8.45 g 100 g-1). The high solubility (92%), flowability (14%), energy, and bioactive characteristics of Bacaba powder suggest the potential for many applications, such as development of dietary supplements, high-energy drinks, milk-based and instant products, and bakery products.