Valorisation of olive pomace: phenolic prospecting and biological potential.

Phenolic compounds were extracted from biphasic olive pomace and their biological potential was characterised. Two different extracts were prepared, E1 (40% methanol) and E2 (80% methanol), both subjected to agitation (180 min) and 70 °C. LC-ESI-qTOF-MS was used for individual quantification of the extracted phenolic compounds. The antioxidant activity was determined using different methods, including nitric oxide, DPPH (2,2-diphenyl-1-picrylhydrazyl) and hydroxyl radical. The enzymes α-amylase and α-glucosidase were used to evaluate the antihyperglycemic potential and sulforhodamine B and MTT (tetrazolium salt) for antitumor activity. To evaluate the antimicrobial activity, minimum inhibitory concentration and minimum bactericidal concentration of the extracts, the disc diffusion technique was used. Among the phenolic compounds present, tyrosol was highlighted in both extracts, as well as the anti-hyperglycemic effects, antitumor action and antioxidant activity. The antimicrobial activity found in the extracts was considered moderate to weak.

Rosaceae rubus rosifolius smith: nutritional, bioactive and antioxidant potential of unconventional fruit.

Rubus is an economically important fruit, highly valued for its taste and medicinal properties. Itis estimated that there are between 400 and 700 species, but many of them are still unknown to the general population. There is a little information in the literature about the physicochemical and bioactive composition, as well as the antioxidant activity of these fruit, which is why this research was carried out. The fruits showed lipids (7.42%), ash (0.27%), dietary protein (11.54%), fiber (23.72%), carbohydrates (59.18%), low acidity, and good °Brix. Regarding bioactive compounds, good concentrations of phenolic compounds (289.4 (mg. g-1 EAG), flavonoids (155 mg100g-1), anthocyanins (120.11 mg cyanidin-3-glucoside 100 g-1), and phytoene (517.3 mg100g-1) were found. The wild strawberry showed a good antioxidant capacity, which was confirmed by different analytical methods. Because of the results of this research, it is concluded that this fruit has nutritional and phytochemical potential that should be included in the human diet, and its consumption should therefore be encouraged.

Production of methylcellulose films functionalized with poly-ε-caprolactone nanocapsules entrapped ß-carotene for food packaging application.

Nowadays, there is a worldwide demand in the production of innovative packaging that release active compounds to increase the shelf life of perishable food products. Therefore, this study produced methylcellulose films functionalized with poly-ε-caprolactone nanocapsules entrapped ß-carotene. The nanoparticles were produced by the nanoprecipitation method, and 10, 30, and 50 % of nanoparticles colloidal solution was added in the methylcellulose filmogenic solution. The films were characterized by the mechanical, physicochemical properties, antioxidant activity, and release of ß-carotene from the polymeric matrix to a food simulant. The results demonstrated satisfactory mechanical properties; however, the addition of nanoparticles decreased the Young's Modulus and increased the elongation at break. Regarding light transmission, the incorporation of ß-carotene nanoparticles promoted a decrease in the percentage of ultraviolet ray's transmittance through the film matrix, as well as visible light. The incorporation of nanoparticles improved the antioxidant activity of the films, which was proportional to the concentration of ß-carotene used in the formulation. The release of ß-carotene reached a maximum value of 10.93 µg g-1 film containing 70 % nanoparticles, which was a desired profile for food application. Finally, the methylcellulose films functionalized with poly-ε-caprolactone nanocapsules can release ß-carotene, and therefore, can be considered as a novel nanomaterial for food conservation, with a potential to increase the shelf life of perishable food products.

Bioactive compounds of pequi pulp and oil extracts modulate antioxidant activity and antiproliferative activity in cocultured blood mononuclear cells and breast cancer cells.

BACKGROUND: Pequi (Caryocar brasiliense Camb.) is a fruit from Brazilian Cerrado rich in bioactive compounds, such as phytosterols and tocopherols, which can modulate the death of cancer cells. OBJECTIVE: In the present study, the main bioactive compounds of hydrophilic and lipophilic extracts of pequi oil and pulp were identified and were verified if they exert modulatory effects on oxidative stress of mononuclear cells cocultured with MCF-7 breast cancer cells. STUDY DESIGN: Identification and quantification of the main compounds and classes of bioactive compounds in pequi pulp and oil, hydrophilic, and lipophilic extracts were performed using spectroscopy and liquid chromatographic methods, while the beneficial effects, such as antioxidant capacity in vitro, were determined using methods based on single electron transfer reaction or hydrogen atom transfer, while for antioxidant and antiproliferative activities ex vivo, 20 healthy volunteers were recruited. Human peripheral blood mononuclear cells (MN) were collected, and cellular viability assay by MTT (3-(4,5-dimethylthiazol-2-yl)-2,5 diphenyltetrazolium bromide), superoxide anion evaluation, and CuZn-superoxide dismutase determination (CuZn-SOD) in MN cells, MCF-7 cells, and coculture of MN cells and MCF-7 cells in the presence and absence of pequi pulp or oil hydrophilic and lipophilic extracts were performed. RESULTS: In the hydrophilic extract, the pequi pulp presented the highest phenolic content, while in the oil lipophilic extract, it had the highest content of carotenoids. The main phytosterol in pequi oil was ß-sitosterol (10.22 mg/g), and the main tocopherol was γ-tocopherol (26.24 µg/g sample). The extracts that had highest content of bioactive compounds stimulated blood mononuclear cells and also improved SOD activity. By evaluating the extracts against MCF-7 cells and coculture, they showed cytotoxic activity. CONCLUSION: The results support the anticarcinogenic activity of pequi extracts, in which the pequi pulp hydrophilic extracts presented better immunomodulatory potential.

Thermal stability of avocado oil: A comparative study with rice bran and olive oils

ABSTRACT This study aimed to evaluate the thermal stability of avocado oil (Breda variety) compared to olive and rice bran oils. The oils were heated to a temperature of 180 °C for 1.5, 3.0, 4.5, and 6.0 h in a digester block. The evaluations performed were: acidity, indices of peroxides, iodine, p-anisidine, refraction, electrical conductivity, specific extinction coefficients, phenolic compounds, chlorophylls, carotenoids, and antioxidant activity of the samples. Changes in the evaluated parameters were found as a function of the heating time. In general, olive oil was found to be more stable, followed by avocado oil. However, the avocado oil showed good maintenance of characteristics when subjected to heating. This work has shown that avocado oil is very similar to olive oil and that both show considerable stability after heating at the usual temperature of the frying process.

RESUMEN El objetivo de este estudio fue evaluar la estabilidad térmica del aceite de aguacate (variedad Breda) en comparación con los aceites de salvado de arroz y oliva. Se calentaron los aceites a una temperatura de 180 °C durante 1,5; 3,0; 4,5 y 6,0 h en un bloque digestor. Las muestras fueran sometidas a los siguientes análisis: acidez, índices de peróxidos, yodo, p-anisidina, refracción, conductividad eléctrica, coeficientes de extinción específica, compuestos fenólicos, clorofilas, carotenoides y actividad antioxidante. Se encontraron cambios en los parámetros evaluados en función del tiempo de calentamiento. Por lo general, se encontró que el aceite de oliva es más estable, seguido del aceite de aguacate. Sin embargo, el aceite de aguacate mostró un buen mantenimiento de las características bajo el calentamiento. Este trabajo ha demostrado que el aceite de aguacate es muy similar al aceite de oliva y que ambos muestran una estabilidad considerable al calentar a la temperatura habitual del proceso de fritura.

Development, characterization and optimization of biopolymers films based on starch and flour from jabuticaba (Myrciaria cauliflora) peel.

In this study, the influence of the concentration of flour from jabuticaba peel (FJP) and the concentration of glycerol (CG) on the physicochemical, barrier, mechanical, optical, spectroscopic and biodegradability properties of corn starch films was evaluated using response surface methodology. The increase in the concentrations of FJP and CG enhanced the thickness and permeability to water vapor, and made the films more hydrophilic. In addition to that, the interaction between the two variables caused reduction in the solubility of the films. High concentrations of FJP and CG reduced the maximum tensile strength, and increased CG increased the elongation and decreased the young's modulus of the films. Among the tests studied, the T1 film (15.80% FJP and 15.80% CG) was biodegradable, presenting the best mechanical and barrier properties such as low water vapor permeability, solubility and water holding capacity, showing great potential to be used as biodegradable packaging system.

Metabolic profile of olive leaves of different cultivars and collection times.

Due to the appreciable amounts of bioactive compounds in olive leaves and the effect of abiotic stresses on their synthesis, this study evaluated the metabolic profile of leaves of olive cultivars (Arbequina, Manzanilla and Picual) collected in four periods of the year (autumn, winter, spring and summer). The determination of the profile of bioactive compounds (phenolic compounds, flavonoids, tannins, carotenoids and chlorophylls) by spectrophotometry and the individual compounds by liquid chromatography coupled to mass spectrum, as well as antioxidant potential tests were performed. As results it was possible to observe that the leaves of the cultivar Manzanilla presented the highest levels of phenolic compounds and that the leaves collected in the summer presented a number of compounds much more relevant than the others. Thus, it was possible to conclude that the cultivar and the collection season significantly affect the bioactive content and the antioxidant potential of olive leaves.

Physicochemical characterization and microbiological analysis of Oligosarcus robustus raw fish meat and development a fish hamburger / Caracterización físico-química y análisis microbiológico de la carne cruda de pescado Oligosarcus robustus y desarrollo de una hamburguesa de pescado

ABSTRACT This study aimed to evaluate the microbiological, physicochemical and fatty acid profile of the of "Tambica" (Oligosarcus robustus) raw fish meat and develop and characterize a fish burger. The fish burger was subjected to a sensory analysis. The raw fish meat showed a high content of moisture (82.3%) and minerals (3.1%), a low content of fat (1.5%) and a considerable protein content (13.1%). The raw fish showed a high count of positive coagulase Staphylococcus. Tambica lipid fraction was composed of 41.9% unsaturated and 58.2% saturated fatty acids. Palmitic acid and oleic acid were the major fatty acids in the raw meat fish. The fish burger was well accepted by sensory analysis.

RESUMEN Este estudio tuvo como objetivo evaluar el perfil microbiológico, fisicoquímico y de ácidos grasos de la carne de pescado cruda "Tambica" (Oligosarcus robustus); y desarrollar y caracterizar una hamburguesa de pescado. La hamburguesa de pescado fue sometida a análisis sensorial. La carne de pescado cruda mostró un alto contenido de humedad (82,3%) y minerales (3,1%), bajo contenido de grasa (1,5%) y un contenido de proteína considerable (13,1%). El pescado crudo mostró un recuento alto de Staphylococcus coagulasa positivo. La fracción lipídica de Tambica estaba compuesta por un 41,9% de ácidos grasos insaturados y 58,2% de ácidos grasos saturados. El ácido palmítico y el ácido oleico fueron los principales ácidos grasos en el pescado de carne cruda. La hamburguesa de pescado fue bien aceptada por el análisis sensorial.

Bioactive compounds in fruits from different regions of Brazil / Compuestos bioactivos en frutas de diferentes regiones del Brasil

It is important to determine the chemical composition of fruits in order to establish their potential health benefits for human nutrition and thus stimulate their cultivation and consumption. Therefore, the objective of this study was to determine the physical and chemical parameters, vitamin C content, phenolic compounds, flavonoids and carotenoids, fatty acid profile and antioxidant activity of fruits from different regions of Brazil. We observed that the different regions and fruits studied presented very distinct characteristics. For example, the cupuaçu pit is rich in unsaturated fatty acids, while the genipap and java plum presented high flavonoid content and the butia had a high concentration of carotenoids. Guava was the fruit with the highest antioxidant activity through the ABTS radical, while the yellow mombim presented the best response when the activity was determined by FRAP.

Es importante determinar la composición química de las frutas para establecer sus potenciales beneficios para la salud humana y, por lo tanto, estimular su cultivo y consumo. El objetivo de este estudio fue determinar parámetros físicos y químicos, el contenido de vitamina C, los compuestos fenólicos, los flavonoides y los carotenoides, el perfil de ácidos grasos y la actividad antioxidante de las frutas de diferentes regiones de Brasil. De los resultados obtenidos en este estudio se pudo observar que las diferentes regiones y frutas estudiadas presentaban características muy distintas, ya que la semilla de cupuaçu es rica en ácidos grasos insaturados, mientras que el genipapo y la ciruela java presentaron un alto contenido de flavonoides y el butia presentó alta concentración de carotenoides. La guayaba fue la fruta con la mayor actividad antioxidante determinada por el radical ABTS, mientras que el mombim amarillo presentó la mejor respuesta cuando la actividad fue determinada por FRAP

Effect of nanoencapsulation using PLGA on antioxidant and antimicrobial activities of guabiroba fruit phenolic extract.

Guabiroba fruit has been highlighted for its high phytochemical content, particularly of phenolic compounds. The stability, bioavailability, and bioactivity of these compounds can be enhanced by nanoencapsulation, to improve functionality. Poly(d,l-lactic-co-glycolic) acid (PLGA) nanoparticles containing phenolic extract of guabiroba (GPE) were synthesized by an adapted emulsion-evaporation method and their physico-chemical and functional properties were studied at two lactic to glycolic acid ratios (50:50 and 65:35). Higher (P<0.05) or equivalent antioxidant capacity compared to free GPE were observed for GPE-loaded nanoparticles. Free extract and PLGA nanoparticles were effective inhibitors of Listeria innocua, with lower (P<0.05) GPE concentrations required for inhibition when nanoencapsulated. Also, reduction of ROS generation in non-cancer cells was achieved with lower GPE concentrations (P<0.05) after encapsulation. These results suggest that PLGA nanoparticles can be used as a delivery system for phenolic compounds at lower levels than originally required for enhanced functional properties.

Phosphate Fertilizer and Growing Environment Change the Phytochemicals, Oil Quality, and Nutritional Composition of Roundup Ready Genetically Modified and Conventional Soybean.

Phosphorus (P) intake, genotype, and growth environment in soybean cultivation can affect the composition of the soybean. This experiment was conducted in two locations (microregions I and II) using a randomized complete block design, including conventional soybean (BRS Sambaíba) and genetically modified (GM) [Msoy 9144 Roundup Ready (RR)] cultivars and varying doses of phosphorus fertilizer (0, 60, 120, and 240 kg/ha P2O5). Soybeans were evaluated for chemical composition, total phenols, phytic acid content, individual isoflavone content, antioxidant activity, oil quality, fatty acid profile, total carotenoid content, and individual tocopherol contents. Multivariate analysis facilitated reduction in the number of variables with respect to soybean genotype (conventional BRS Sambaíba and GM Msoy 9144 RR), dose of P2O5 fertilizer, and place of cultivation (microregion I and II). BRS Sambaíba had higher concentrations of ß-glucosides, malonylglucosides, glycitein, and genistein than Msoy 9144 RR, which showed a higher concentration of daidzein. The highest concentrations of isoflavones and fatty acids were observed in soybeans treated with 120 and 240 kg/ha P2O5, regardless of the location and cultivar.

Isoflavone aglycone content and the thermal, functional, and structural properties of soy protein isolates prepared from hydrothermally treated soybeans.

UNLABELLED: Soybeans were hydrothermally treated at 2 different temperatures (40 °C and 60 °C) and for 4 different hydration times (4, 8, 12, and 16 h) to (i) increase the isoflavone aglycone content in a soy protein isolate and (ii) evaluate the changes in thermal, functional, and structural properties of a soy protein isolate as a function of hydrothermal treatment conditions. Our study is the first to evaluate aglycone content, extraction yield, ß-glucosidase activity, differential scanning calorimetry, protein digestibility, scanning electron microscopy, water absorption capacity (WAC), foaming capacity (FC), and foaming stability of soy protein isolates prepared from hydrothermally treated soybeans. For aglycone enhancement and the extraction yield maintenance of soy protein isolates, the condition of 40 °C for 12 h was the best soybean hydrothermal treatment. The structural rearrangement of proteins that occurred with the hydrothermal treatment most likely promoted the capacity of proteins to bind to aglycone. Moreover, the structure shape and size of soy protein isolates verified by scanning electron microscopy appears to be related to the formation of hydrophobic surfaces and hydrophobic zones at 40 °C and 60 °C, respectively, affecting the protein digestibility, WAC, and FC of soy protein isolates. PRACTICAL APPLICATION: The aglycone content in the soy protein isolate can be improved with the hydrothermal treatment of soybeans. The temperature and time used for hydrothermal treatment must be selected in order to achieve a soy protein isolate with high aglycone content, extraction yield, and functionality. This technology is suitable for providing healthier soy protein isolates for food industry with improved functional and structural properties.

Conservação de morangos com revestimentos à base de goma xantana e óleo essencial de sálvia / Strawberries conservation with coatings based on xanthan gum and sage essential oil

Objetivou-se avaliar a conservação de morangos com revestimentos à base de goma xantana e, ou, óleo essencial de sálvia. Os morangos foram minimamente processados, submetidos aos revestimentos, secos sob ventilação, embalados em bandejas de polietileno tereftalato e armazenados a 4 ºC durante 12 dias. Foram realizadas análises de deterioração fúngica, perda de massa, firmeza, cor, pH e sólidos solúveis totais, e ao final do armazenamento, contagem de fungos e leveduras. Independente do revestimento houve redução da perda de massa dos morangos ao longo da estocagem refrigerada. Entretanto, os revestimentos à base de goma xantana indicaram ser mais eficientes, por proporcionarem maior firmeza dos frutos, sendo que aquele contendo goma xantana e óleo essencial de sálvia foi o que proporcionou a menor incidência de fungos. De um modo geral, o emprego dos revestimentos não influenciou na coloração e no pH dos frutos de morangos.

The objective was to evaluate the conservation of strawberries with coatings based on xanthan gum and, or, sage essential oil. The strawberries were minimally processed, added with coatings, dried under ventilation, packaged in trays of polyethylene terephthalate and stored at 4 °C for 12 days. Analyses of fungal decay, weight loss, firmness, color, soluble solids and pH were carried out, and at the end of storage, fungi and yeasts count as well. Regardless of the coating, mass loss of strawberries was reduced during the refrigerated storage period. However, the coatings based on xanthan gum indicated to be more efficient, by providing greater fruit firmness, while those containing xanthan gum and sage essential oil were the ones which provided the lowest incidence of fungi. In general, the coatings did not affect the color and pH of the strawberries.

Avaliação da qualidade de manteigas de fabricação caseira / Quality evaluation of home-made butters

Na cidade de Pelotas (RS) é comum a comercialização em feiras livres, de manteiga de fabricação caseira, a qual não possui parâmetros de identidade e qualidade estabelecidos pela legislação. O objetivo deste trabalho foi verificar a qualidade físico-química, sensorial e microbiológica de manteigas de fabricação caseira, comercializadas em feiras livres da cidade de Pelotas (RS), comparando-as com a qualidade de manteiga industrializada de marca tradicional. Foram realizadas determinações do teor de gordura, umidade, índice de peróxido e acidez, avaliações das características sensoriais e testes microbiológicos quanto à contagem de coliformes totais e fecais. Entre as amostras de manteigas analisadas apenas uma apresentou teor de umidade acima do permitido pela legislação. (...) Os testes microbiológicos mostraram que apesar da manipulação inadequada dos produtos, as amostras apresentaram padrão microbiológico dentro do permitido. Observou-se que de um total de 4 amostras coletadas, nenhuma se encontrava em condições de ser comercializada seguindo os parâmetros exigidos pela legislação.

Aceitabilidade de geléias convencional e light de abacaxi obtidas de resíduos da agroindústria / Acceptability of conventional and light pineapple jellies obtained from agroindustrial residues

No presente estudo verificou-se a viabilidade de elaboração de geléias a partir de resíduos de polpa dea casca de abacaxi, visando o aproveitamento parcial dos resíduos de abacaxi gerados pela agroindústria. A polpa aderida às cascas, remanescente do destaque do abacaxi, foi extraída e utilizada na elaboração de geléias convencional e light de acordo com procedimentos adotados pelas indústrias processadoras de Pelotas (Rio Grande do Sul). As geléias obtidas foram submetidas ao teste de aceitabilidade com 85 julgadores não-treinados. Todas as geléias obtiveram média de aceitabilidade acima de 7,0, índice mínimo de aceitabilidade para produtos a serem lançados no mercado.

Farelo de arroz: capacidade antioxidante de frações ricas em orizanóis / Rice bran: antioxidant capacity of oryzanols rich fractions

Avaliou-se a capacidade antioxidante de frações ricas em orizanol extraídas defarelo de arroz, mediante solventes orgânicos, testadas em éleo vegetal rico em ácidos graxos poliinsaturados. Amostras de farelo de arroz foram imersas 24h em diferentes solventes orgânicos (clorofórmio; clorofórmio; hexano, 1:1v/v; hexano; e acetona) e o extrato orgânico filtrado e concentrado em evaporador a vácuo. Alíquotas dos extratos foram aplicadas em óleo de girassol armazenados sob aquecimento a 60ºC na ausência de luze a 35ºC na presença de luz, avaliandos-e sua ação antioxidante mediante análise de índice de peróxido. A partir do terceiro dia de aquecimento das amostras, na presença e ausência de luz, os extratos exerceram ação retardadora no processo oxidativo do óleo de girassol. Em ambos os testes, o extrato obtido com clorofórmio exerceu maior ação antioxidante, seguido pelo obtido com clorofórmio:hexano e dos extraídos com hexano e com acetona. Conclui-se que todos os extratos obtidos do farelo de arroz pelo uso de solventes orgânicos apresentaram ação antioxidante, tanto na ausência quanto na presença de luz, e que o extraído com clorofórmio apresentou mauir capacidade antioxidante

Geléias de hibisco com reduzido valor calórico: características sensoriais / Hibiscus jellies reduced caloric content: sensorial characteristics

Neste estudo foram desenvolvidas diferentes formulações de geléias de hbisco, uma convencional e cinco light. Nas formulações light foram empregados, de forma isolada e em diferentes associações, edulcorantes (sucralose e acesulfame-k) para reduzir em 30 por cento o teor de açúcar contido na formulação convencional. Para avaliar as características sensoriais, o efeito dos edulcorantes e a similaridade entre as formulações utilizou-se equipe treinada com 14 julgadores. Foram avaliados os atributos cor, brilho, consistência do gel, acidez, doçura, sabor residual e sabor estranho mediante escalas nã0-estruturadas de 9 cm. As geléias foram avaliadas após o processamento, aos dois, quatro e seis meses de armazenamento. No sexto mês também avaliou-se a aceitação das geléias por 100 consumidores. As geléias light apresentaram comportamento diferenciado da convencional, cuja associação dos edulcorantes possibilitou maior proteção dos compostos antociânicos e não contribuiram para o sabor residual. A geléia ealborada com sucralose obteve a melhor aceitação

Geléias light de amora-preta / Blackberry light jellies

Foram processadas cinco formulações degeléia de amora, sendo uma convencional (F1) e quatro light. Nessas, o teor de açúcar da geléia convencional foi reduzido em 50 por cento, completando-se sua doçura com o edulcorante, sucralose. Uma das formulações light foi processada com pectina BTM (F2) e as demais formulações com pectina BTM e associação das gomas carragena e xantana na propoção 1:1 (p/p) em diferentes percentuais (F3 -pectinaBTM + 0,05 por cento de gomas; F4 - pectina BTM + 0,5 por cento de gomas e F5 - pectina BTM + 0,75 por cento de gomqas). Durante a estocagem foram determinados o teor de umidade, açúcares totais, açúcares redutores e não-redutores, sólidos solúveis, pH, acidez, fluidez, valor calórico, cor, brilho, consistência, grau de doçura, presença de sabor estranho e aceitabilidade das geléias de amora. Os dados foram submetidos à análise de variância, seguida pelo teste de Tukey (p<0,05) para comparação das médias. A utilização das gomas carragena e xantana não afetou negativamente as características físicas, químicas e sensoriais, tendo contribuído para melhorar a consistência e a redução do sabor estranho das geléias light. A formulação com 0,5 por cento das gomas carragena e xantana (1:1, p/p) foi a mais aceita pelos julgadores

Abacaxi: produção, mercado e subprodutos / Pineaple: products, market and by-products

Esta revisão de literatura apresenta quadro atual da produção de abacaxi, suas cultivares, mercado, compisição química, deterioração e formas de utilização industrial. Também foram abordados os processamentos de suco, geléias e compotas, bem como o abacaxi minimamente processado. A competitividade brasileira pode crescer ainda mais com a conquista da padronização do tamanho dessa fruta e da relação acidez total titulável/sólidos solúveis, além da garantia de ausência de contaminantes. Várias pesquisas com o abacaxi estão sendo desenvolvidas no Brasil com o intuito de elevar sua qualidade e consequentemente a competitividade em termos de comercialização nos mercados interno e externo

Características da batata frita em óleos com diferentes graus de insaturaçäo / French-fries characteristics in oils with different degrees of insaturation

Foram avaliados parâmetros de qualidade da batata frta obtida pela fritura com gorduras de diferentes composiçöes em ácidos graxos. Três lotes de 100 g de batatas cortadas tipo chips foram levadas à fritura em três diferentes tipos de óleos (girassol, milho e gordura vegetal hidrogenada). Além da determinaçäo do teor de gordura nas batatas fritas foram realizadas análises de acidez nos óleos e gorduras, antes e após a fritura. Posteriormente, efetuou-se a avaliaçäo sensorial das amostras quanto aos atributos de crocância, rancidez e residual de gordura. A gordura mais saturada apresentou-se mais estável na fritura de batatas, embora tenha sido detectado maior residual de gordura (maior incorporaçäo de óleo na batata) na análise sensorial. Os três óleos utilizados näo se degradaram demasiadamente, senso, portanto, adequados ao processo de fritura de alimentos nas condiçöes deste estudo.