DSpace Coleção:

Caracterização físico-química, identificação e quantificação dos compostos voláteis do picolé com polpa e resíduo de maracujá-amarelo

2022-10-14T23:05:09Z

Título: Caracterização físico-química, identificação e quantificação dos compostos voláteis do picolé com polpa e resíduo de maracujá-amarelo Autor(es): Jesus, Roseane Oliveira de Abstract: Due to the high quantity of agro-industrial residues discarded annually, such as passion fruit, studies have been carried out aiming at a better use. Passion fruit is a fruit that contains nutrients, fiber and bioactive compounds of great importance for health. Its consumption should not be restricted only to the pulp, but also to its by-products, such as the husks that are normally discarded. An alternative is to add the residue in culinary preparations. This use will also result in the reduction of environmental pollution. Thus, the objective of this study was to evaluate three formulations of popsicles with yellow passion fruit pulp, added in 2 samples, the residue in the form of cooked albedo (1%), peel flour (1%) and popsicle with passion fruit pulp. with addition of neutral alloy stabilizer (1%). Analyzes were performed in triplicate of the samples on the physicochemical composition: moisture, ash, pH, soluble solids, acidity, melting time, texture, proteins, lipids, carbohydrates, fiber, bioactive compounds, antioxidant activity, volatile substances and energy value. The results showed that the addition of passion fruit residue was positive for the action of vitamin C (20.52 and 12.3mg/100g), pulp Carotenoids (23.79 and 16.4ug/g) for pulp and popsicle residue, respectively. , of phenolic compounds (115.50 and 23.3ug/g) and flavonoids (45.6 and 40.1) the antioxidant activity by FRAP methods (348.11 and 337.2 μmol of Fe (II)/g) that showed better results when compared to the ABTS method (21.42 and 20.8 µmol Trolox/g). 76 terpenes (41.10%), esters (21.05%), lactones (9.21%) were identified. Thus, the addition of passion fruit residue was viable, being a healthy and innovative alternative in the production of popsicles. The results of the analyzes were submitted to comparison through analysis of variance (ANOVA) and the means were compared by the Tukey test, both with 5% of significance (p< 0.05), using the SAS® software. Results were expressed as mean ± standard deviation.

Elaboração e caracterização de farinha de trigo e pão francês enriquecidos com colágeno hidrolisado

2022-10-14T22:57:38Z

Título: Elaboração e caracterização de farinha de trigo e pão francês enriquecidos com colágeno hidrolisado Autor(es): Graça, Laís Borges Abstract: Functional foods are those that have compounds or nutrients with the ability to promote health and decrease the risk of disease when consumed (ROBERFROID, 2000). Collagen is one of those ingredients that has been added to foods in order to promote therapeutic and functional properties. Collagen in bread making is one of several possibilities of use that this protein can have, but there are few studies of the effects of its presence in bread making and even less in the formulation of French bread produced with wheat flour. In this context, the objective was to study the feasibility of using hydrolyzed collagen in French bread as a collagen consumption option since French bread is the most important type of bread within Brazilian bakeries, as its consumption corresponds to 53% of the total of bread in the country (ABIP, 2011). The proportions used were 0.75%, 1.5% and 3% and the flour and breads produced from them were physically and chemically categorized. According to the physicochemical results of the flours, the addition of collagen changed the results of Falling number, gluten index, granulometry, increased the fatty acidity and protein content in relation to the standard. It was possible to observe in the breads that the addition of hydrolyzed collagen changed the color of the breads making the skin and crumbs darker. As for texture, only significant differences were observed in the formulation with 3% collagen and for the adherence and chewability attributes, with no significant change for the parameters hardness, cohesion and elasticity. And in the FTIR spectra, a similarity in structure can be observed in all concentrations in relation to the standard sample, however it provided excellent data to explore the effect of the addition of collagen in the formulations.

Microencapsulamento por gelificação iônica de abóbora de leite (Cucurbita moschata D.) com elevado teor de carotenoides e aplicação em iogurte

2022-10-14T22:47:49Z

Título: Microencapsulamento por gelificação iônica de abóbora de leite (Cucurbita moschata D.) com elevado teor de carotenoides e aplicação em iogurte Autor(es): Pinheiro, Rubimara Cristina Abstract: The pumpkin has been consumed for centuries in human food and has great economic and social relevance in Brazil, its constituents pulp, among other micronutrients, are carotenoids, but its pulp and seeds have a low degree of industrialization and few products of this raw material are offered. In addition, the biofortification process of vegetables, especially pumpkin, may allow an increase of carotenoids and reduce vitamin A deficiency in children. The objective of this research was to evaluate the physical, chemical-physical and chemical characteristics of carotenoids enriched pumpkin (Cucurbita moschata D), to determine in vitro antioxidant capacity, besides sensory evaluation of the effect in incorporation enriched pumpkin microcapsules on flavor of natural yoghurt. Conventional and enriched with carotenoids (AEC) pumpkins were acquired from Embrapa Tabuleiros Costeiros/SE plant breeding project, physical-chemical characteristics and centesimal composition were determined, such as total carotenoids and phenolic compounds were quantified. Antioxidant activity was evaluated in different in vitro methods (DPPH, ABTS and FRAP). The AEC microcapsules were produced and added to a commercial natural yoghurt in a proportion of 5 and 10%. The two products were sensory evaluated employing an acceptance test with a 9-point hedonic scale with children, that were appointed to evaluate the sensory attribute of ‘‘flavour’’. pH, titratable acidity and total soluble solids have not significant differences (p> 0.05), showing that both samples, conventional and AEC, with same stage of maturation. For the parameters a * and b * of the color, the AEC was higher (p <0.05), it’s justified by high total carotenoid contents (322.67 ± 6.21 μg / g) compared as conventional pumpkin (173.87 ± 3.60 μg/g). There was an increase in total phenolic compound content of AEC sample (p <0.05), total phenolic compounds and carotenoids are possibly correlated with expressive antioxidant capacity. In sensory evaluation, Yogurt containing AEC microcapsules was well accepted by children, mainly, formulation with 10% microcapsules, the scores were 7.2.

Perfil químico e volátil de vinhos espumantes secos e meio doces do Vale do São Francisco

2022-10-14T22:04:05Z

Título: Perfil químico e volátil de vinhos espumantes secos e meio doces do Vale do São Francisco Autor(es): Ledo, Luan Victor Rodrigues Abstract: Currently, grape cultivation in Brazil is done in several localities, mainly South, Southeast and Northeast regions. In Southern and Southeastern regions. The vine is cultivated with one productive cycle per year, due to the conditions of temperate and sub-humid subtropical climates, respectively, where the vine goes through the rest period in winter low temperatures. In the Submédio São Francisco Valley, located between the 8-9º parallels of the Southern Hemisphere, climate is tropical semi-arid, whose soil and climatic characteristics make it possible to stagger the production of table grapes, wines and grape juice throughout the year. Differently of South and Southeast regions, a vine plant can produce two harvests per year, due to high temperatures, solar radiation and water availability in abundance for irrigation. In this study, six samples of brut and demi-sec sparkling wines obtained from two wineries in São Francisco Valley, and two samples of sparkling wines produced in Serra Gaúcha, commercially available, were analyzed for the determination of their physicochemical characteristics and volatile compounds. Volatile compounds analysis was made by GC-MS, using the HS-SPME extraction method. Sixty-nine volatile compounds were identified, mainly esters, alcohols and terpenes. The sparkling wines of the VSF and the South exhibited variations in physicochemical composition and the volatile profile. The main compounds that characterized brut and démi-secs sparkling wines of São Francisco Valley were esters, terpenes and alcohols, wines from the South of Brazil were characterized by other esters, terpenes and alcohols as well. Analysis of the main components of physicochemical attributes differentiated the sparkling wines by type, brut and semi-sweet, and the analysis of volatiles differentiated them by the winery. The winery A presented the highest number of volatile compounds found in its sparkling wines while the sparkling wines of the B wine cellars had the lowest amount of volatile compounds.