Evaluation of dehydrated marolo (Annona crassiflora) flour and carpels by freeze-drying and convective hot-air drying

Marolo (Annona crassiflora), an exotic fruit from the Brazilian savanna, has been used for many culinary preparations such as jelly and jam. In this study we have compared physicochemical properties, color analysis, dietary fiber and triacylglycerol analysis of marolo flour and carpels dehydrated by freeze-drying and convective hot-air drying. The experiments were analyzed by Tukey's test (p < 0.05). There was a significant difference between fresh and dehydrated marolo as shown by the analysis of moisture, Aw, and the centesimal composition (except for the ashes).The dehydrated products showed to be sources of alimentary fiber and derivatives from oleic and palmitic acids and can be used during periods between harvests of marolo fruits.