Influence of drying temperature on lucuma (Pouteria 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 Vol 29, No 54 (2021), Revista Alimentos Hoy -30 ABSTRACT 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 fruit from Peru, 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.