Influence of drying temperature on lucuma ( lucuma) flour quality

Iara Machado Annechini Food Engineering, Federal Institute of Education, Science and Technology of the South of Minas Gerais – Campus Inconfidentes, 416 Tiradentes Square, Centre, Inconfidentes - MG, Postal code 37576-000 e-mail: [email protected] Phone number: +55 035999149375

Mariana Borges de Lima Dutra PhD in Food and Nutrition, Federal Institute of Education, Science and Technology of the South of Minas Gerais – Campus Inconfidentes, 416 Tiradentes Square, Centre, Inconfidentes - MG, Postal code 37576-000 e-mail: [email protected] Phone number: +55 035998162917

Roberto Salazar Rios Bachiller in Industrias Alimentarias and Título in Industrias Alimentarias, Universidad Nacional de Piura – UNP, Av. Universitaria nº 295, Urb. Miraflores, Castilla – Piura, Postal code 20002 e-mail: [email protected] Phone number: +51 969611910

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Nowadays, with the demand for healthier foods, the market opportunities for healthier sweeteners allow lucuma flour entrance, as a good alternative. Lucuma (Pouteria lucuma) is a native from , Ecuador and Chile regions. The objective was to elaborate lucuma flour by convection drying at different temperatures and to evaluate its characteristics of centesimal and microbiological compositions and to compare the results with a product commercial sample (4). The samples were dried in a tray dryer with hot air at 2 m/s speed, at temperatures of 55°C, 65°C, and 75°C (Samples 1, 2 and 3, respectively). The total drying time of Sample 1 was longer than Sample 3, which obtained shorter drying time. The evaluated samples presented difference for moisture, ashes and fibers content. The contents of prepared samples did not differ significantly among them. The samples differed from each other for C content and the higher drying temperature presented higher effect on this compound loss. The samples were within microbiological standards established by legislation. Only Sample 4 satisfied granulometry standards. The centesimal composition final results indicated that temperature is an interfering parameter in lucuma flour nutritional quality, in such a way that the higher temperature used in the process, higher the nutritional loss. Keywords: Moisture, dehydration, exportation, drying curve, centesimal composition.

RESUMEN

Hoy en día, con la demanda de alimentos más saludables, las oportunidades del mercado de edulcorantes más saludables permiten la entrada de harina de lúcuma, como una buena alternativa. La lúcuma (Pouteria lucuma) es una fruta nativa de las regiones de Perú, Ecuador y Chile. El objetivo fue elaborar harina de lúcuma mediante secado por convección a diferentes temperaturas y evaluar sus características de composición centesimal y microbiológica y comparar los

Vol 29, No 54 (2021), Revista Alimentos Hoy -31 resultados con una muestra comercial de producto (4). Las muestras se secaron en un secador de bandeja con aire caliente a una velocidad de 2 m / s, a temperaturas de 55 ° C, 65 ° C y 75 ° C (Muestras 1, 2 y 3, respectivamente). El tiempo de secado total de la Muestra 1 fue mayor que el de la Muestra 3, lo que obtuvo un tiempo de secado más corto. Las muestras evaluadas presentaron diferencia en contenido de humedad, cenizas y fibras. El contenido de proteínas de las muestras preparadas no difirió significativamente entre ellos. Las muestras diferían entre sí por el contenido de vitamina C y la mayor temperatura de secado presentó un mayor efecto sobre esta pérdida de compuesto. Las muestras se encontraban dentro de los estándares microbiológicos establecidos por la legislación. Solo la muestra 4 cumplió con los estándares de granulometría. Los resultados finales de la composición centesimal indicaron que la temperatura es un parámetro interferente en la calidad nutricional de la harina de lúcuma, de tal manera que a mayor temperatura utilizada en el proceso, mayor pérdida nutricional. Palabras-clave: Humedad, deshidratación, exportación, curva de secado, composición centesimal.

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I. INTRODUCTION from Peru, Ecuador and Chile regions, being the first one with the The choice of processing for highest production worldwide. It is any food raw material should take one of the with the highest use into account techniques that provide in Peru, mainly for production of maximum sensory and nutritional desserts, cakes, ice creams, among characteristics of fresh product, in others. Currently, its pleasant aroma addition to considering operational and exotic flavor are appreciated by cost. Fruits are highly perishable, the most refined international cuisine due to the high water amount most of (Rios 2017). them have in their composition, and Lucuma created interest and in view of this, it should be quickly expectation in investors due to the processed after harvesting (Fonseca growing companies abroad demand, y Nogueira 1984). which dedicate to exotic and natural The fruit pulp processing adds products marketing. With the economic value, reduces waste and increase in demand for lucuma losses, that can occur in fruit in abroad, it is necessary to invest in natura marketing, and enables a new technologies that can add alternative for its use (Gadelha and aggregated value to the product. It is others 2009). Fruits can be also important that these applied dehydrated and ground for flour technologies maintain sensory production. Producing new kinds of characteristics and nutritional quality flours generates new opportunities of product for longer, thus meeting for food industry and it can be used international trade requirements as ingredient in various products (Rios 2017). manufacture, particularly bakery Lucuma (Pouteria lucuma or products, confectionery, ice creams, Lucuma obovata) is a fruit that grows dietetic and infant foods (Indecopi on the same name , from 2015). family, native to the Lucuma (Pouteria lucuma or inter-Andean valleys of Peru, Lucuma obovata) is a native fruit Ecuador and Chile, being the first

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one that the most contributes for should present solubility level around world production, with 88% market 60%. Flour is elaborated from pulp share (Montes y Cribillero 2014). coming from rigorously selected Lucuma is an excellent natural lucumas, in its ideal ripeness point energy source, contains high and excellent sanity degree (Aguilar amounts of fiber, , vitamin 2015). B3 (niacin), , phosphorus, The objective of this work was phenols and carotenoids, besides to elaborate lucuma flour using fresh presenting low lipids content. Vitamin fruit by convection drying method B3 content (1.96 mg/100 g) promotes (hot air), using three different a good nervous system performance temperatures (55, 65 and 75 °C - and it is useful in protein metabolism Samples 1, 2 and 3, respectively), to (Super Foods Peru 2018). According analyze the drying curves behavior, to Ministério da Agricultura do Peru - and to evaluate its physical-chemical Minagri (2015), lucuma has high characteristics comparing with a vitamin C content (0.14-1.07 mg/100 commercial sample (Sample 4). g of dry matter). Lucuma flour is defined as the powder resulting of pulp dehydration until less than 10% moisture (ideal between 7.5 and 8.5%) and finely ground (less than 0.15 mm particle size). The final product is a powder with yellow or orange color, medium to low intensity, sweet taste and pleasant fruit characteristic aroma (Mágala 2006). The product has the following characteristics: yellow to pale-orange color, fine powder appearance, aroma and flavor sweet, soft and characteristic of the fruit. It

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II. MATERIAL AND Fresh lucuma pulp was METHODS dehydrated at three different temperatures, 55, 65 and 75 ºC, It was used fresh lucuma of individually. The total pulp content variety Palo, obtained at the was weighed every 30 minutes and a Municipal Market in Piura city (Peru), small sample for moisture control selected according to its ripeness was taken every 1 hour. The final and sanity stage. The lucumas intended moisture content was presented ideal ripeness stage to be between 4 and 7.5%. processed. The convection drying For drying curves was performed in tray dryer with hot construction, as soon as the fruit air at 2m/s speed, in the laboratory of dehydration in the tray dryer started, Faculty of Zootechnics, National every 30 minutes the cellophane University of Piura, Peru. plastic containing the sample was Three experiments were removed to weigh it on scale, performed, with three different drying discounting the plastic weight and temperatures: 55 °C (Sample 1), 65 taking note, in order to verify the °C (Sample 2) and 75 °C (Sample 3). amount of weight in moisture it was The fruits were selected, lost by the pulp, taking note of data cleaned in running water and treated for drying curves graphics. with citric acid solution (1g/L) and The analyses of moisture, then peeled and cut, having their total ash, , ethereal stratum seeds removed. Lucuma was placed (lipids), crude fiber, total in the dryer trays (brand and energetic value EXSICCATORTM), spread over two were carried out at Soils Laboratory layers of bioriented polypropylene of Federal Institute of Education, (celofane plastic), in uniform manner Science and Technology of the and fine thickness (approximately 0.5 South of Minas Gerais – Campus millimeter), so that the hot air could Inconfidentes. The analyses of penetrate uniformly throughout the ascorbic acid (vitamin C), calcium pulp. and phosphorus were carried out at

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Laboratory of Physical-Chemical The protein content was Testing, Faculty of Fisheries determined by Kjeldahl method, as Engineering, National University of described by Adolfo Lutz Institute in Piura, Peru. All analyses were item 037/IV (IAL 2008), using performed in triplicate. digester block brand TECNALTM, The moisture content was model TE-040/25. The protein was carried out according to calculated based on sample nitrogen thermobalance methodology at 130 content determination. The sample °C, described by the Mexican was digested in sulfuric acid in Standard NMX-F-428-1982 (México digester block, then distilled in 1982), read in percent. The ash nitrogen distiller - brand TECNALTM, content was determined using model TE-0363 - and finally titrated. method 018/IV, from the Adolfo Lutz The nitrogen content final value Institute (IAL 2008), with sample present in the sample is multiplied by carbonization followed by sample the correction factor (6.25). organic matter incineration in muffle The crude fiber content was furnace (brand QuimisTM), at 550 ºC, quantified according to item 044/IV of for 16 hours, until the sample Adolfo Lutz Institute (IAL 2008), became white or grayish. After that, which consisted in performing a the sample was cooled in a sample acid digestion, followed by desiccator until constant weight. filtration in Gooch crucibles using The lipids quantity was vacuum filter brand DIA-PUMPTM, determined by direct extraction in model C, with hot water aid. The Soxhlet equipment, according to samples were then dried in an oven Adolfo Lutz Institute method at 105 °C until constant weight. described in item 032/IV (IAL 2008). The total Petroleum ether was used as solvent content was determined by and the sample remained in reflux difference of 100 and the amounts of during 3 hours in the Soxhlet moisture, ashes, lipids, protein and equipment, brand MARCONITM, crude fiber, according to the Official model MA447/6/800. Methods of Analysis - AOAC (2005).

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The energetic value was calculated flour samples was by according to item 3.3.1 of ANVISA spectrophotometry, according to Resolution RDC nº 360, by the sum methodologies nº 1.14815.0001 and of product centesimal composition, 1.14842.0001 for calcium and and multiplication of the amount of phosphorus, respectively, described carbohydrates by 4 kcal/g, protein by by spectrophotometer manufacturer 4 kcal/g and by 9 kcal/g (Brasil model Spectroquant MultyTM, brand 2003). MERCKTM. The final results were To quantify the ascorbic acid expressed in percentage (vitamin C) content in lucuma flour (Spectroquant 2013, 2018). samples, HPLC (High Performance The titratable acidity and pH Liquid Chromatograph) was used, analyses were performed by coupled with a 254 nanometer Ultra potentiometric method according to Violet detector, brand ChromasterTM, methodology described by the model Hitachi VWR (Collins and Mexican standard NMX-F-102- others 1997), using 5 grams of each NORMEX-2010 (México 2010). The sample with 5 mL of A and B samples were titrated with 0.1 N extracting solutions. The solutions sodium hydroxide (NaOH) solution, were stirred on magnetic stirrer using as indicator the potentiometer constantly for 30 minutes, and then (brand HANNA Edge®) previously filtered. Ascorbic acid standard calibrated, coupled to the titration solutions (10, 25, 50, 100 and 200 equipment, until pH 7.9 to 8.2 (pH ppm) were prepared to be identified range indicated for flours titration, in chromatograph and to compare according to standard methodology the results. The ascorbic acid described above). The pH was contents were recorded by column measured directly on the peaks in HPLC, and the final values potentiometer. expressed in percentage, using the The particle size was program OPEN-Lab – HPLC-DADTM. determined by flour granulometric The calcium and phosphorus analysis. It were deposited 100 contents quantification of lucuma grams of each lucuma flour sample,

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which passed through a serie of Coliform Agar culture medium, sieves overlapped in decreasing according to the methodology order according to sieve mesh described by ISO 9308-1 using diameter size (mesh nº 50, 60, 100, CHROMOCULTTM equipment (the 170 and 200). The sieves were blue/violet dots formation indicates submitted to agitation under vibrating E. coli presence, and red dots equipment action, in order to retain indicate total coliforms possible the particles in corresponding presence) (ISO 9308-1 2014). diameter mesh, and finally the In the Salmonella sp. analysis, retained fractions in each sieve were the culture medium used was quantified by weighing and results peptone water, and the methodology were expressed in percentage. The described by ICMSF - Detection of granulometric curve was constructed Salmonella sp., and a sample pre- according to the sample amount enrichment was done (ICMSF 1983). retained in each mesh. The analysis The colony count was carried was based on the methodology out according to dilutions used, proposed by Zanotto and Bellaver presenting the final result in Colony (1996). Forming Units per gram of product The microbiological analyses (CFU/g) for filamentous fungi and performed on lucuma flour samples yeasts and E. coli. The Salmonella were: filamentous fungi and yeasts, sp. quantification was presented as Escherichia coli and Salmonella sp. absence or presence. The results The filamentous fungi and yeasts were compared with the analyses was carried out by surface microbiological standards required plating, using potato dextrose agar by Digesa (2008) for flours, and with culture medium, as methodology Resolution RDC nº 12/2001 of the described by the method of counting Agência Nacional de Vigilância molds and yeasts by sowing in plate Sanitária (ANVISA) (Brasil 2001). in the whole medium (ICMSF 1983). The results of centesimal For E. coli determination, composition, acidity, pH, vitamin C, deep plating was performed with calcium and phosphorus were

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analyzed by ANOVA/Tukey's Test, at 5% probability, using the software SensomakerTM, developed by Pinheiro and others (2013).

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III. RESULTS AND dehydration process at temperatures DISCUSSION of 55 °C, 65 °C and 75 °C are represented in Figures 1, 2 and 3, The drying curves of lucuma respectively.

Drying curve at 55°C 1000 900 800 700 600 500 Weight (g) 400

Weight (g) Weight 300 Lineal (Weight (g)) 200 y = -0.961x + 802.3 100 R² = 0.8457 0 0 100 200 300 400 500 600 Time (min)

Figure 1 - Drying curve of Sample 1 (55 °C) regarding time. Source – The author (2019).

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Drying curve at 65°C 1000 900 800 700

) 600 500 Weight (g) 400 Lineal (Weight (g))

Weight (g Weight 300 200 100 y = -1.0207x + 814.49 R² = 0.88 0 0 100 200 300 400 500 600 Time (min)

Figure 2 – Drying curve of Sample 2 (65 °C) regarding time. Source – The author (2019).

Drying curve at 75°C 1000 900 800 700 600 500 400 Weight (g)

Weight (g) Weight 300 Lineal (Weight (g)) 200 100 y = -1.5829x + 855.27 0 R² = 0.9734 0 100 200 300 400 Time (min)

Figure 3 – Drying curve of Sample 3 (75 °C) regarding time. Source – The author (2019).

The drying curves data faster, about 330 minutes, followed presented in Figures 1, 2 and 3 show by Sample 2 (65 °C), and finally that Sample 3 (75 °C) passed Sample 1 (55 °C), with around 570 through the dehydration process minutes.

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The higher temperature used behavior up this point is closer to in drying process contributed to a linear. After this time the moisture faster pulp moisture loss. This loss becomes slower. statement was also concluded by For Sample 3 (Figure 3), the Barrena and others (2009), in a study drying curve shows a behavior closer to evaluate lucuma drying effect to to linear (R2 = 0.9734), revealing a obtain flour, at temperatures of 40, more constant moisture loss rate. 50 and 60 °C with 2.5, 3 and 3.5 m/s Mágala (2006) says that the total air speed. The dryed sample with drying time depends on some higher temperature and air speed factors, such as product initial spent shorter time to dehydrate. The moisture, temperature and speed of higher the drying temperature used, operation air, solid product thickness faster is the food water loss. arranged on the trays and final Barrena and others (2009) moisture desired to achieve. also observed that when the hot air Vega and Lemus (2006) speed is increased, process total observed that drying curves have time is reduced and, consequently, linear behavior at process beginning, as well the electrical energy when the drying rate is constant, and consumption (for equipment and then exponential, in the decreasing electrical resistances operation to speed period. The constructed drying heat the air until desired curves for the samples presented temperature). similar behavior to described above The Samples 1 and 2 drying by Vega and Lemus. Celestino curves, observed in Figures 1 and 2, (2010) reports that a food drying have similar behavior, both curve and the lose moisture speed presenting R2 value around 0.80 depends on the food matrix (more distant from linear). It is characteristics and the variables as observed that until certain time (210 temperature, speed and relative minutes for Sample 1 and 240 humidity of the air. When the drying minutes for Sample 2) water is over, the pieces of fruit are not elimination is faster, and the curve evenly dried. For this reason, it is

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recommended to keep them in a values were 100, 70 and 60 minutes oven during 15 to 60 days, at (for 2.5, 3 and 3.5 m/s speed air, temperatures of 15 to 20°C (Gava, respectively); at 50 °C, the values Silva and Frias 2008). were 68, 57 and 40 minutes (for 2.5, The drying curves presented 3 and 3.5 m/s speed air, typical behavior, as well as the respectively); finally, at 60 °C, critical lucuma drying curves of Barrena and moisture was reached in 40, 30 and others (2009). As mentioned above, 20 minutes (for 2.5, 3 and 3.5 m/s in a drying curve, there is a certain speed air, respectively). These point where critical moisture is information confirm that the air speed reached and the constant drying rate also interferes in drying speed, even comes to end, because the water at constant temperature. contained inside the food is insufficient to replace the water being Centesimal composition lost at surface. From this point on, the drying speed is slower, and it takes Table 1 presents the most of the process time centesimal composition results of (Marcinkowski 2006). lucuma flour samples dried at 55 °C Barrena and others (2009) (Sample 1), 65 °C (Sample 2), 75 °C observed that during the lucuma (Sample 3) and Sample 4 drying process, the critical moisture (commercial). was reached in time: at 40 °C, the

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Table 1 – Centesimal composition analysis of lucuma flour samples

Samples Analysis 1 2 3 4 a b b c Moisture (%) 6.73 5.35 5.30 4.83 b c Ashes (%) 3.04ª 2.96ª 2.80 2.57 a b b a Lipids (%) 2.10 2.04 2.03 2.10 b b b a Protein (%) 3.98 3.88 3.90 5.78 b b c a Crude fiber (%) 2.60 2.52 2.18 2.79 c ab a bc Carbohydrates (%) 81.55 83.26 83.77 81.93 c b a a Energetic value 361.00 366.83 369.07 369.74 (kcal)

Source – The author (2019). (a)Averages followed by the same letter, on the same line, do not differ from each other at p≤0.05 by Tukey's test. As represented in Table 1, Sample 1 with the highest moisture lucuma flour samples showed content and Sample 4 with the lowest significantly difference in centesimal moisture content. The Technical composition, at 5% probability, for Standard NTP 011.042:2012 for the parameters moisture, ashes, lucuma flour specifies that its lipids and fiber, which indicates that maximum moisture should not drying temperature used had exceed 10% (Peru 2018). Other influence on centesimal composition sources, such as the technical sheet parameters. All the nutritional for lucuma flour proposed by Mágala compositon parameters of the (2006) reports that the flour can not evaluated samples were close to exceed 7.5% moisture. The flour values found in literature for lucuma samples produced and commercial flour nutritional composition, sample presented moisture contents according to data presented by within the established standards. The Aguilar (2015). Technical Regulation nº 263 for The samples moisture products of cereal, starches, flours showed a significantly difference and brans, of 22nd September 2005, among them, at 5% probability, being by ANVISA, says that the flours,

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cereal starches and brans should depending on the planting place, the contain maximum 15% moisture fruit and/or vegetable variety, soil (Brasil 2005). All samples are within composition, climate, among other the established moisture standards factors (Bortolatto and Lora 2008). for flours, according to Brazilian The Technical Standard NTP legislation. 011.042:2012 for lucuma flour In the study conducted by stipulates 3% ash as maximum value Nunes and others (2017), it was (Peru 2018), and only Sample 1 did verified if the drying temperature had not meet this criterion. This standard influence on pineapple residues does not specify values for the other physical-chemical parameters. The parameters. residues were dried at 50, 60 and 70 Samples 1 and 4 exhibited the °C. The moisture contents found highest lipids contents, not differing were 9.25% (for 50 °C), 7.12% (for statistically between them (p>0.05), 60 °C), and 5.41% (for 70 °C). It was and the lowest contents were observed that, after dehydration in an presented by Samples 2 and 3. oven, the water content decreased According to the results of the three with the increase of temperature samples elaborated, it was possible employed, being the lowest moisture to observe that lipids content content found for dehydrated sample reduced with drying temperature at 70 °C. increase, which is in accordance with Samples 1 and 2 presented the results cited by Carvalho and the highest ash content, differing others (2004) who observed the significantly from the other samples interaction of drying temperature (p≤0.05). According to Gadelha and increase with decrease of some others (2009), the ash content refers grains lipids content, and also by to inorganic matter content resulting Elias and others (2018), who from organic matter burning, without evaluated the effect of drying coal residue, that is, the temperature and storage time on substances amount. The ash content graniferous sorghum composition. in vegetable origin foods may vary According to RDC nº 54/2012,

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for a food to be considered low in from lucuma flour nutritional table lipids, it must present fat maximum presented by Aguilar (2015). content of 3 grams per 100 grams of Generally, crude fiber is mainly solid product (Brasil 2012). The composed of cellulose, lignin and lucuma flour samples can be hemicellulose, while is considered as low in lipids, in the edible part or similar agreement with this legislation. carbohydrates, resistant to digestion When analyzing the protein and absorption in the small intestine contents in the samples, only Sample and that suffer fermentation in the 4 (commercial) differed significantly large intestine. (p≤0.05) from the others and The highest carbohydrate presented higher protein amount. content was found in Sample 3, while Dehydration concentrates the food Sample 1 contained the lowest non-aqueous components, which carbohydrate content, both differing can enhance the proteins significantly from each other interactions, especially if the process (p≤0.05). The lucuma flour is is conducted applying high considered a good source of temperatures. The proteins solubility carbohydrates, and in lucuma, they loss and their surfactant properties are present mainly as , decrease are some consequences and , being a good observed (Ordónez 2005). source of energy (Ríos 2016). The Sample 4 showed higher differences in carbohydrate contents crude fiber content, differing can be justified by fruit ripening significantly (p≤0.05) from the other stage, variety and processing samples. Sample 3 presented lower conditions for flours elaboration. crude fibers percentage, which The energetic value of indicates that fiber results changed Samples 3 and 4 were higher and according to drying temperature, and differed statistically (p≤0.05) from with respect to final sample moisture. Samples 1 and 2. The energetic The crude fiber contents found values of lucuma flour samples were in this study were higher than those higher than that established by

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Ministério de Agricultura do Peru - presented lower moisture content Minagri (2015) for lucuma flour, witch and the samples did not differ from is 329 kcal/100g. each other for ashes, lipids and pH. Montes and Cribillero (2014) The determinations results of compared the quality of dehydrated vitamin C, calcium and phosphorus lucuma flour by two methods: freeze- for lucuma flour are shown in Table drying and hot air drying (60 and 70 2. °C). The freeze-dried lucuma flour

Table 2 – Analyses of vitamin C, calcium and phosphorus for the lucuma flour samples Analysis Samples 1 2 3 4 a b c d Vitamin C (%) 14.36 14.11 13.84 0.00 b a bc c Calcium (%) 90.60 92.77 90.10 89.67 b d c Phosphorus 190.17 180.53 189.27 190.60 a (%) Source – The author (2019). (a)Averages followed by the same letter, on the same line, do not differ from each other at p≤0.05 by Tukey's test.

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The vitamin C contents found proportional to drying temperature, in lucuma flour samples differed that is, the lower the lucuma statistically among them (p≤0,05), dehydration temperature used, the being the highest vitamin C content higher was the final vitamin C presented by Sample 1. For Sample content, which explains its sensitivity 4 (commercial) was not detected to high temperatures. The same vitamin C by the method used in this result could be observed in Rigueto work. and others (2018) study, where the Ascorbic acid has its stability vitamin C content in uvaia pulp affected by oxygen, pH, light, samples decreased as drying enzymes and metallic catalysts. Its temperature increased, with contents stability increases as the ranging from 289.43 mg vitamin C temperature decreases, with (sample dehydrated at 50 °C) to 59.8 maximum resistance to mg vitamin C (sample dehydrated at temperatures around -18 °C. In foods 80 °C). that are subject to thermal treatment, According to Ministério da the vitamin activity loss is observed, Agricultura do Peru – Minagri (2015), being this loss proportional to lucuma flour presents a considerable treatment intensity and increased in amount of vitamin C (around 11.6 mg water presence (Ordóñez 2005). per 100 grams of flour). The initial Vitamin C remained stable treatment made in fresh lucuma with during drying, and this can be related citric acid may have preserved this to the initial treatment with citric acid vitamin in Samples 1, 2 and 3. to avoid fruit oxidation and color loss, Calcium value was higher in since according to the journal Food Sample 2 and lower in Sample 4, Ingredients Brasil (2016), this pre- differing significantly from each other treatment also avoids vitamin C (p≤0,05). Regarding phosphorus, all losses, even with fruit being exposed results differed significantly (p≤0,05), to higher drying temperatures. with Sample 4 (commercial) The ascorbic acid content of presenting the highest content, and Samples 1, 2 and 3 was inversely Sample 3 the lowest content. The

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mineral contents were close to the mg phosphorus per day (Brasil values established by Minagri 2004). The lucuma flour is rich in both (2015), which mentions that 100 minerals, being a good choice for grams of lucuma flour has 92 mg consumption. calcium and 186 mg phosphorus, being a rich source of both minerals. Titratable acidity and pH Technical Regulation nº 80, 13th December 2004, by ANVISA, on Table 3 presents the results recommended daily intake (RDI) for for titratable acidity and pH analyses. protein, and minerals, The acidity results were expressed recommends that an adult person as acid citric percentage, which is the ingests 45 mg vitamin C per day, acid predominant in most fruits. 1000 mg calcium per day and 700

Table 3 – Titratable acidity and pH of lucuma flour samples

Samples Analysis 1 2 3 4 a a a b Titratable acidity 3.73 4.26 4.38 3.04 (%)(b) a a a a pH 5.70 5.66 5.59 5.80

Source – The author (2019). (a)Averages followed by the same letter, on the same line, do not differ from each other at p≤0.05 by Tukey's test. (b)Values expressed in percentage (%) of citric acid.

The titratable acidity values of had the lowest pH value, and the Samples 1, 2 and 3 did not differ highest value was pointed out by statistically (p>0,05) among them Sample 4. and the lowest titratable acidity value These pH values classify the was presented by Sample 4. The pH lucuma flour as low acidity food. values did not differ significantly However, these values are not in (p>0.05) for any samples. Sample 3 accordance with the lucuma flour

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requirements of NTP 011.042:2012, deterioration state regarding which says that it must contain up to microorganism development, 1 gram acid per 100 grams of product enzyme activities, flavor and odor (1%, expressed as a percentage of retention of vegetable products and citric acid) (Peru 2018). The initial packaging choice (Lima 2010). In this treatment performed on the fruit with way, higher acidic pH verified is citric acid, to prevent its oxidation, unfavorable for most of the may have increased the acidity levels microorganisms and it can promote of Samples 1, 2 and 3. lucuma flour longer shelf-life. The higher acidity can also be Drying temperature effects on noted as function of foods natural passion fruit peel characteristics compounds, maturation over time or were evaluated by Deus (2011) who processing submited. (Costa and also verified the highest titratable others 2007). Despite lucuma flour acidity value in the dehydrated high acidity, it is still in accordance sample at 80 °C. This information with the Technical Regulation nº 263 matches the lucuma flour samples for flours, which stipulates up to 16% results, once Sample 3 (dryed at 75 for total acidity (Brasil 2005). °C) showed the highest titratable The pH results were close to acidity value (4.38%). Rigueto and those for bean pod flour elaborated others (2018) found that drying by Lopes (2015), which was increased uvaia powder samples approximately pH 5.50. pH is an acidity, due to the almost total water important factor to evaluate food elimination from the pulp.

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Granulometric analysis

The granulometric graph of lucuma flour samples is represented in Figure 4.

Figure 4 – Granulometric graph of retained material in percentage of lucuma flour samples. Source – The author (2019).

According to the Technical one that met this requirement, with Standard NTP 011.042:2012 (Peru 99.5% mass passing through the 2018), concerning particle size, 90% sieve mesh nº 60, while only 59.5% of product mass must pass through total weight of Sample 3 passed the sieve mesh nº 60 (250 µm). None through the sieve mesh nº 60, being of elaborated lucuma flour samples the sample with the largest grain presented granulometry required by size. the market. The commercial lucuma In a study conducted by flour sample (Sample 4) was the only Mágala (2006), approximately 87%

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lucuma flour sample had diameter lower than 0.15 mm (150 µm). It was also observed that in most of the samples (even with different particle sizes) the yield is higher when moisture is lower. In addition, the electric energy consumption of processing equipments, as well as the milling yield, is also related to final particle size (Zanotto and Bellaver 1996). According to Mohamed (1990), irregular particles size affect the product characteristics in a negative way, and mesh size and kind of mill used influence directly the particles distribution. The product granulometric characteristics also is an indication of water absorption index (WAI) values, so that the smaller particle size, the higher product WAI values (Perez and Germani 2004).

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Microbiological analyses 45 ºC and absence of Salmonella sp. in 25 g (Brasil 2001). The Resolution The Brazilian legislation CNNPA nº 12, 24th September 1978 establishes the food microbiological by ANVISA, establishes for flours, requirements according to maximum 103 CFU/g filamentous Resolution nº 12 2nd January 2001, fungi and yeasts (Brasil 1978). by ANVISA. The criteria for starches, The analyses required by flour, cassava starch and cornmeal, Peruvian Ministerial Resolution nº in powder or flakes are: maximum 591 (Digesa 2008) were carried out 3x103 CFU/g Bacillus cereus, for lucuma flour, and the results are maximum de 102 CFU/g coliforms at shown in Table 4.

Table 4 – Microbiological analyses of lucuma flour samples Microorganism Samples Legislatio RDC n° 12 n by ANVISA parameter (BRASIL, (DIGESA, 2001) 2008) 1 2 3 4

Filamentous <10 <10 <10 <10 1.104 CFU/g - fungi and yeasts (CFU/g) (a) Escherichia 0 0 0 0 10 CFU/g - coli (CFU/g)(a) Salmonella sp. Absen Absenc Absenc Absen Absence/25 Absence/25 ce e e ce (Absence/25g) g g Source – The author (2019). (a)CFU/g – Conoly Forming Units per gram.

The lucuma flour samples legislation Digesa (2008), for all presented compliance with the microorganisms analyzed, and also standards imposed by Peruvian with the RDC nº 12 by ANSIVA for

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Salmonella sp. analysis (Brasil soil, be isolated in various places, 2001). Being in accordance with the and thus contaminate food raw limits proposed by current legislation, materials. This enteric bacterium is all samples proved to be under responsible for serious food hygienic and sanitary conditions safe intoxications, having outbreaks for consumption. recorded in several countries Filamentous fungi and yeasts (Tessari and others 2008). The are deteriorating microorganisms diseases caused by Salmonella sp., that develop in pH wide range, and in through contaminated food, are places with high humidity and typhoid fever, gastroenteritis, among temperatures, but some species others, and are a serious problem for adapt easily to different conditions. population's health. Therefore The contamination indicated by measures are taken to prevent the these microorganisms may be due to food contamination by this the raw material itself, or to the bacterium, and consequently, not equipment used in processing (Gava cause diseases in consumers and others 2008). (Cardoso and Carvalho 2006). The coliforms presence in a Possetti and Dutra (2011) product indicates hygienic failures in analyzed the filamentous fungi and process, or some contamination after yeasts presence in eggplant flour the heat treatment, since these samples, and the result found, 5.102 microorganisms can not resist higher CFU/g, was within the limits imposed temperatures. The thermotolerant by Resolution CNNPA nº 12, by coliforms presence can indicate the ANVISA. Dósea and others (2010) food sanitary quality and the performed microbiological analyses pathogens possible presence (Silva of filamentous fungi and yeasts, and others 2017). coliforms total and thermotolerants, Bacteria of Salmonella genus mesophilic aerobic bacteria and have as main natural reservoir anaerobic facultative, B. cereus and humans and animals intestinal tract, Salmonella sp. for cassava flour. but can be easily disseminated in They obtained similar results to

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lucuma flour samples (<10 CFU/g filamentous fungi and yeasts, B. cereus and mesophilic aerobic bacteria; <3 MPN/g coliforms total and thermotolerants; and absence in 25g for Salmonella sp.), being therefore, according to the Brazilian legislation (Brasil 2001).

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IV. CONCLUSIONS consumption.

The drying curve of the sample dried at 75 °C showed a behaviour closer to linear when compared to the other curves. It is concluded that the higher temperature used in drying, the higher moisture loss regarding time. However, using higher temperatures makes the process faster. The temperature of 75 °C presented higher impact on centesimal composition in relation to nutritional losses, mainly on values of moisture, ashes, fibers and vitamin C. This shows that the temperature choice had influence on nutrients content. From the nutritional point of view, the temperature of 55 °C was better, as it better preserved the nutrients mentioned above, in general. The lucuma flour samples did not meet the appropriate requirements for particle size, and had a granulometry higher than that proposed by the required standards. All the samples were within the microbiological standards imposed by legislation, considered safe for

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