Efeito do soro de leite e do amido de mandioca na produção de mel em pó: Análise espectroscópica e morfológica
DOI:
https://doi.org/10.58951/fstoday.2026.001Palavras-chave:
Mel, Soro de leite, Amido de mandioca, FT-IR, DLS, MEVResumo
O mel é considerado um alimento nutritivo, produzido principalmente pelas abelhas (Apis mellifera L.) a partir do néctar das flores. No entanto, sua alta viscosidade e as dificuldades de manuseio impulsionaram o desenvolvimento da produção de mel em pó. O uso de adjuvantes como soro de leite e amido de mandioca, devido à sua versatilidade e disponibilidade, é uma opção viável para a produção de mel em pó. Portanto, misturas de mel, soro de leite e amido de mandioca foram avaliadas. As misturas foram secas em estufa de ar forçado a 60 °C por 24 h. Os pós resultantes foram caracterizados físico-quimicamente e analisados por FT-IR, DLS e MEV. A mistura com o maior teor de soro de leite apresentou uma tendência a diminuir ligeiramente os picos de absorção na faixa espectral de 1400 a 700 cm−1 na análise espectral de FT-IR. A estabilidade eletrostática apresentou valores de −34,7907 mV, um pico de distribuição de −35,3467 mV com condutividade de 0,0091 mS/cm e mobilidade eletroforética de −2,7116 µm*cm/Vs. A morfologia do pó resultante consistiu em partículas aglomeradas com grânulos de amido variando em tamanho de aproximadamente 45,7 a 90,2 µm. O soro do leite e o amido de mandioca são utilizados como adjuvantes e agentes estabilizantes na produção de mel em pó.
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