Study of drying kinetics and fortification in food.

The turu (teredo sp) is a food that is a source of nutrients that could be used in food in an alternative way to the consumption in natura such as in the form of flour since many people do not consume by its vermiform appearance. For the drying kinetics technique and for the physical-chemical analyses (centesimal composition) besides the determination of the protein and amino acid profiles color and yield where used turkey from Marajó Island. The results show that through the drying kinetics three flours were obtained at different temperatures (60 70 and 80oC) in which it is observed that the highest temperature obtained the shortest drying time therefore the moisture content is reached in less time at the temperature of 80oC. Regarding the centesimal composition they show great nutritional potential. Present characteristic color of fish flours and yield influenced by drying. Therefore all the results evaluated corresponded to a product of high nutritional quality.