Abstract The modification process in starch can improve starch characteristics and expand its application into food products. The objective of this research was to study the effect of heat moisture treatment (HMT) modification on the properties of new canistel starch and study their potential application to food products. The research methods were isolating the native starch and modifying it using HMT modification. Pasting profile, moisture content, starch and amylose content, yield, color, granule morphology, and crystallinity properties of native and HMT canistel starches were analyzed. Statistical analysis showed that HMT modification increased the initial and peak temperatures of gelatinization, peak time, trough viscosity, final viscosity, and setback value. However, it decreased peak viscosity and breakdown levels. In addition, this modification significantly reduced the yield, brightness, and amylose content of canistel starch. HMT modification made a more tenuous structure than native starch, however it did not change spherical shape and small size of the granules. Also, HMT-modified canistel starch had higher crystallinity degree than native starch. Based on these obtained properties, native canistel starch was suitable for frozen food, whereas HMT starch can be applied in noodle processing and as a thickener.

Resumo Canistel é uma fruta com alto teor de carotenoides, que pode ser convertida em uma farinha sem glúten. O objetivo da pesquisa foi avaliar os processos de maceração e secagem na produção de farinha de canistel madura, em termos de suas características sensoriais, fitoquímicas, físicas e químicas. Determiram-se as características sensoriais e fitoquímicas do canistel macerado em soluções de NaCl e ácido cítrico, bem como as características físicas e químicas da farinha obtida em diferentes temperaturas e tempos de secagem. Os resultados mostraram que a maceração na solução de NaCl eliminou melhor o amargor e manteve mais a cor laranja da farinha de canistel. Além disso, a temperatura de secagem influenciou os teores de umidade, de carboidratos, fibras, amido, além do conteúdo calórico. No entanto, isso não afetou a densidade aparente, teores de proteínas, gordura, cinzas, açúcar e beta-caroteno. Os resultados também mostram que a maceração na solução de NaCl a 7,5% por 30 minutos, seguido de secagem a 40 °C por 6 horas produziu a melhor farinha de canistel.

Abstract Canistel is a high carotenoid fruit which can be converted into gluten-free flour. The objective of the research was to determine the selected soaking and drying processes in ripe canistel fruit flour based on its sensory, phytochemical, as well as physical and chemical characteristics. The research methods consisted of determining sensory and phytochemical characteristics by soaking ripe canistel fruit in NaCl and citric acid solutions as well as determining the physical and chemical characteristics of the flour by various drying temperatures and duration. The results showed that NaCl solution was better to eliminate the bitter taste and maintain the orange color of canistel fruit flour. Furthermore, drying temperature affected moisture, carbohydrate, fiber, starch, and energy contents. However, it did not affect bulk density, protein, fat, ash, sugar, and beta-carotene contents. These data also confirmed that soaking in NaCl solution of 7.5% for 30 minutes followed by drying at 40 °C for 6 hours produced best canistel fruit flour.

Resumo Frutos maduros de canistel eram geralmente consumidos e ainda não amplamente utilizados. O objetivo desta pesquisa foi estudar e determinar a formulação ideal para a concentração de água, albumina de ovo e maltodextrina na produção de canistel em pó, usando o método de secagem por espuma. A otimização foi conduzida pela simples mistura de Response Surface Methodology (RSM) do software Design-Expert 7.0. As fórmulas utilizadas neste estudo foram água de 50 a 55%, albumina de ovo de 15 a 20%, maltodextrina de 5 a 10%, com um total de 75%, e frutos de canistel maduros de 25%. As respostas de rendimento, umidade e concentração de betacaroteno foram analisadas. Os resultados mostraram que, quanto maior a concentração de maltodextrina e albumina de ovo, maior o rendimento de pó. O uso de maltodextrina diminuiu o teor de umidade e a concentração de betacaroteno do pó de canistel, enquanto a albumina de ovo aumentou. Além disso, a solução ideal foi água de 50,00%, albumina de ovo de 16,88%, maltodextrina de 8,12% e canistel maduro de 25%, o que resultou no rendimento de 54,90%, teor de umidade de 7,07% e betacaroteno de 2,65 mg.kg-1. A validação da solução ótima foi o rendimento de 61,20%, teor de umidade de 7,09% e betacaroteno de 0,63 mg.kg-1, que estavam dentro do intervalo de previsão de 95% baixo e alto.

Abstract Overripe canistel fruit was generally consumed and not yet widely utilized. The objective of this research was to study and determine the optimum formulation for water, egg albumin, and maltodextrin concentration in making canistel powder using the foam-mat drying method. Optimization was conducted by Response Surface Methodology (RSM) simple mixture of Design-Expert 7.0 software. The formulas used in this study were water of 50-55%, egg albumin of 15-20%, maltodextrin of 5-10% with a total of 75%, and overripe canistel fruit of 25%. The responses of yield, moisture, and beta carotene concentration were analyzed. The results showed that the higher the maltodextrin and the egg albumin concentration led to the higher the powder yield. The use of maltodextrin decreased moisture content and beta carotene concentration of canistel powder, while egg albumin increased them. In addition, the optimum solution was water of 50.00%, egg albumin of 16.88%, maltodextrin of 8.12%, and overripe canistel of 25%, which resulted in a yield of 54.90%, moisture content of 7.07%, and beta carotene of 2.65 mg.kg-1. Validation of the optimum solution was a yield of 61.20%, moisture content of 7.09%, and beta carotene of 0.63 mg.kg-1, which were within the 95% prediction interval low and high.