RESUMEN
This work aimed to evaluate the physicochemical changes during the roasting process of Robusta and Arabica coffee. The highest content of total phenolics was detected in roasted coffee at temperatures of 135 °C/20.20 min, 210 °C/9.02 min, 210 °C/11.01 min, and 220 °C/13.47 min for both species. Robusta coffee showed greater antioxidant activity compared to Arabica coffee, except for the profiles at 230 °C/17.43 min and 275 °C/7.46 min that did not differ between samples by the DPPH and FRAP methods. For Arabica coffee, the antioxidant activity was independent of the roasting profile used. Robusta coffee presented higher values of the indexes b* (intensity of yellow vs blue), c* (chroma) and hue, being characterized as lighter and with greater chroma and hue. The highest levels of caffeoylquinic acid (5-CQA) were observed in Robusta coffee. Arabica coffee had lower trigonelline values. Caffeic acid and hydroxymethylfurfural were identified only in Robusta coffee. However, the results provided solid knowledge for the design of general properties and chemical compounds generated from binomials of roasting time and temperature that are little used in the world market.
RESUMEN
Larrea nitida Cav. (Zygophyllaceae) is a plant endemic to Argentina and Chile, and its extract has been studied over the last years due to the presence of antimicrobial agents that can be used to control the growth of some pathogens in agriculture. However, the extract is highly hydrophobic, which strongly affects its fungicidal activity in aqueous media. In this sense, the solid dispersion technique was used to produce L. nitida extract nanodispersions with polyethylene glycol (PLE) and with polyethylene glycol and zinc acetate (PZLE). In order to further evaluate the activity of the extract in PLE and PZLE, blank nanodispersions containing only polyethylene glycol (PEG) and zinc acetate (PZ) without the addition of the extract were also produced. The fungicidal activity of the water-soluble nanoparticles was evaluated at different concentrations (0.037-0.110 g.mL-1). In general, the nanoparticles were successfully produced on a nanometric size and presented a significant inhibitory activity on the growth of the pathogens Fusarium oxysporum and Fusarium verticillioides in aqueous media. Compared to PLE, PZLE presented increased fungistatic activity, possibly due to their increased solubility in water. Even though their application in agriculture should be further investigated, the nanodispersions present great potential to be applied as a green biotechnological tool.
RESUMEN
The aim of this work was to study the effects offortification ofpo-tato bread with whole soybean flour on theirphysicochemical and sensory properties. Control formulations containing 30%, 50% and 70% soybean flour were developed. Firmness, cohesiveness, gumminess and chewiness of bread increased with the addition ofwhole soybean flour. The contents ofprotein, dietary fiber and minerals calcium, zinc, magnesium, copper and phosphorus increased with elevated concentration of soybean flour, while the lipid profile was unchanged. Preference mapping indicated greater acceptance of the control and 30% whole soybean flour formulations. These results were correlated to texture and showed that the greater firmness negatively affected its acceptance. It was concluded that the formulation with 30% was the best option offering good acceptance and high content of nutrients, which makes the flour substitution a viable alternative for the preparation of fortified baking products with equal sensory and physicochemical quality.
O objetivo deste trabalho foi investigar os efeitos da fortificaçao de paes de batata com farinha integral de soja sobre as propriedades físico-químicas e sensoriais. Foram desenvolvidas as formulaçôes controle e contendo 30%, 50% e 70% de farinha de soja. A dureza, coesividade, gomosidade e mastigabilidade dos paes aumentaram com a farinha integral de soja. Os teores de proteína, fibra alimentar e dos minerais cálcio, zinco, magnésio, cobre e fósforo foram maiores em funçao do aumento da concentraçao de farinha integral de soja, enquanto o perfil de lipídios nao foi alterado. O Mapa de Preferência Interno indicou maior aceitaçao das formulaçôes controle e com 30% de farinha integral de soja. Esses resultados foram correlacionados à textura das formulaçôes e revelaram que a maior dureza afetou negativamente sua aceitaçao. Concluise que a formulaçao com 30% foi a melhor opçao em relaçao aos parâmetros físico-químicos e sensoriais, o que torna a substituiçao das farinhas alternativa viável para elaboraçao de produtos de panificaçao fortificados e com qualidade físico-química e sensorial.
