Antioxidant Ready-to-Use Grape Pomace Extracts Recovered with Natural Eutectic Mixtures for Formulation of Color-Rich Gummies.

The growing consumer demand for natural and eco-friendly food products motivates the development and evaluation of new and natural inputs for the food industry. So, this work explores the potential of grape pomace (GP) from winemaking, a food production residue, to obtain an anthocyanin-rich, ready-to-use extract with antioxidant activity that can confer improved color-rich gummy candies. The anthocyanins' chemical nature and the predictive COSMO-SAC model was considered for screening the best natural eutectic mixture for anthocyanin extraction. The eutectic mixtures composed of choline chloride as a hydrogen bond acceptor and acetic and citric acids as hydrogen bond donors were selected as solvents. The extraction was performed using a high-shear disperser (Ultra-Turrax®) at 45 °C and was stirred at 5000 rpm for 10 min. The extracts presented high total anthocyanin content (TAC), up to 60 µg equivalent of cyaniding-3-glucoside/g of dry GP, and high antioxidant activity as determined by DPPH and FRAP assays. The phenolic profile was also determined by high-performance liquid chromatography (HPLC) and the results corroborated with the antioxidant activity of the extracts. The results also demonstrate that eutectic mixtures enhance the extraction efficiency of anthocyanins and improve their stability, making them suitable for incorporation into functional food products such as gummies, acting as natural colorants.

Kinetic and stoichiometric parameters in the fed-batch bioreactor production of poly(3-hydroxybutyrate) by Bacillus megaterium using different carbon sources.

This study investigates the effects of different strategies on poly(3-hydroxybutyrate)-P(3HB) production in a fed-batch bioreactor by Bacillus megaterium using candy industry effluent (CIE), sucrose, and rice parboiled water (RPW) as carbon sources. In biosynthesis, kinetic and stoichiometric parameters of substrate conversion into products and/or cells, productivity, instantaneous, and specific conversion rates were evaluated. The maximum concentration of P(3HB) was 4.00 g.L-1 (77% of the total dry mass) in 42 h of cultivation in minimal medium/RPW added with a carbon source based on CIE, demonstrating that the fed-batch provided an increase of approximately 22% in the polymer concentration and 32% in the overall productivity in relation to medium based on commercial sucrose. Fed-batch cultivation also had the advantage of avoiding the extra time required for inoculum preparation and sterilization of the bioreactor during the batch, which thereby increased the overall industrial importance of the process. Effluents from the candy, confectionery, and/or rice parboiling industries can be used as alternative substrates for P(3HB) production at a low cost.

Effect of Casein Phosphopeptide-Amorphous Calcium Phosphate Added to Milk, Chewing Gum, and Candy on Dental Caries: A Systematic Review.

Casein is one of the most studied proteins with activity against dental caries. In particular, casein phosphopeptide-amorphous calcium phosphate (CPP-ACP) has shown promising remineralizing properties. In vivo evidence on the anticaries potential of CPP-ACP added to foodstuffs is elusive, nonetheless. Hence, this systematic review aimed at determining whether the use of CPP-ACP added to foodstuffs has a remineralizing or inhibitory action on dental demineralization either in vivo or in situ. The review protocol followed the PRISMA-P criteria and was registered in PROSPERO. PubMed, Scopus, and Web of Science databases were searched using predefined criteria, based on the PICO question: Is there an effect on dental caries upon adding CPP-ACP to milk, chewing gums, or candies? No year or language limits were applied. Article selection and data extraction were carried out independently by 2 investigators. Two hundred ten titles were examined, 23 were selected for full-text review, and 16 studies were included (2 in vivo and 14 in situ). CPP-ACP was added to candy in 2 studies, to milk in 2 studies, and to chewing gum in 12 studies. The main outcomes included enamel remineralization and activity against dental biofilm. The overall quality of the evidence was classified as moderate. The available evidence suggests that CPP-ACP added to milk, chewing gum, or candy has a potential remineralizing activity on tooth enamel, with some additional antibacterial activity on the dental biofilm. Further clinical studies are needed to verify if this effect is clinically significant in reducing the caries lesion incidence or to revert the demineralizing process.

Delay of Gratification in Costa Rican Preschoolers: Effect of Trust in the Experimenter and the Socio-Economic Status / Postergación de la gratificación en preescolares costarricenses: efecto de la confianza en el experimentador y el estatus socioeconómico / Adiamento da gratificação nas pré-escolas da Costa Rica: Efeito da Confiança na Pessoa Experiente no Estrato Socioeconômico / Report de la gratification dans les écoles maternelles du Costa Rica: effet de confiance sur la personne expérimentée et la strate socio-économique

This study analyzed the effect of confidence in the experimenter on the performance of a group of Costa Rican preschoolers on self-control. In addition, the effect of socioeconomic status on performance on the marshmallow task was analyzed by a comparison of children from both differ-ent schools (public vs private) and different socioeconomic contexts within each school. The sample of participants was 67 children (26 girls, M of age = 63 months, SD = 6.03). Effects were found, both of the confidence in the experimenter and of the socio-economic status in self-control. The implications of this study for future studies with children and families are discussed

Este estudio analizó el efecto de la confianza en la persona experimentadora sobre el desempeño de un grupo de niñas(os) preescolares costarricenses en el autocontrol. Adicionalmente, se analizó el efecto del estatus socioeconómico en el desempeño en la tarea de la golosina por medio de una comparación de niños provenientes tanto de diferentes escuelas (pública vs privada) como de distintos contextos socioeconómicos al interior de cada escuela. La muestra de participantes fue de 67 niños(as) (26 niñas, M de edad = 63 meses, D.T. = 6.03). Se encontraron efectos, tanto de la confianza en la persona experimentadora, como del contexto socioeconómico en el autocontrol. Se discuten las implicaciones de este estudio para futuros trabajos con niñas y niños, y familias.

Este estudo analisou o efeito da confiança no experimentador sobre o desempenho de um grupo de meninas pré-escolares costarriquenhas em autocontrole. Além disso, o efeito do status socioeconômico sobre o desempenho na tarefa do tratamento foi analisado por uma comparação de crianças de escolas diferentes (públicas vs privadas) e diferentes contextos socioeconômicos dentro de cada escola. A amostra de participantes foi de 67 meninos (26 meninas, M de idade × 63 meses, D.T.s 6.03). Foram encontrados efeitos, tanto da confiança na pessoa experiente quanto do contexto socioeconômico no autocontrole. As implicações deste estudo para o futuro trabalho com crianças e famílias são discutidas.

Cette étude a analysé l'effet de la confiance dans l'expérimentateur sur la performance d'un groupe de filles d'âge préscolaire costariciennes sur la maîtrise de soi. En outre, l'effet du statut socio-économique sur le rendement sur la tâche de la gâterie a été analysé par une comparaison des enfants des deux écoles (publiques vs privées) et des contextes socio-économiques différents au sein de chaque école. L'échantillon de participants était de 67 garçons (26 filles, moyenne d'âge = 63 mois, D.S. = 6.03). Des effets ont été constatés, tant de la confiance dans la personne expérimentée que du contexte socio-économique dans la maîtrise de soi. Les implications de cette étude pour le travail futur avec les enfants et les familles sont discutées.

Influence of Breastfeeding and Feeding on Children Dental Caries: a Cross-Sectional Study / Influência da Amamentação e da Alimentação na Cárie Dentária Infantil: um Estudo Transversal

Abstract The objective was to investigate the experience of dental caries and associated factors from the children's and adolescents' medical records who visited the Children's Dental Clinic of a College of southern Brazil. A cross-sectional study was carried out by analyzing 262 medical records. For data collection, information on demographic data, oral hygiene, food, breastfeeding and oral clinical data were used to investigate. A multivariate analysis was used to estimate the odds ratios (OR) and their 95% confidence intervals, by the exposure variables in a Binary Logistic Regression model (p-value< 0.05). Of the sample, 86.3% had some teeth with experience of dental caries, with only 13.7% free of caries. The average dental caries was 5.3 ± 3.1 in children between 6 and 8 years and 2.0 ± 1.9 between 9 and 12 years. There was a statistically significant association between age and dental caries, with the largest age group being a protective factor for dental caries (OR 0.30; 95%CI 0.17-0.53). Children who were breastfed naturally had a protective factor for caries (OR 0.29; 95%CI 0.10-0.88). The experience of dental caries in children was high, especially in primary teeth, with a higher average of decayed teeth. Breastfeeding and age were a protective factor for dental caries. (AU)

Resumo O objetivo foi investigar a experiência de cárie dentária e fatores associados em prontuários de crianças e adolescentes que procuraram o Ambulatório de Odontologia Infantil de uma Faculdade do Sul do Brasil. Realizou-se um estudo transversal por meio da análise de 262 prontuários. Para a coleta de dados, foram utilizadas informações sobre dados demográficos, higiene bucal, alimentação, aleitamento materno e dados clínicos bucais para investigação. Uma análise multivariada foi utilizada para estimar os odds ratios (OR) e seus intervalos de confiança de 95%, pelas variáveis de exposição em um modelo de Regressão Logística Binária (p-valor <0,05). Da amostra, 86,3% tinham alguns dentes com histórico de cárie dentária, e apenas 13,7% livre de cárie. A média de cárie dentária foi de 5,3 ± 3,1 em crianças entre 6 e 8 anos e 2,0 ± 1,9 entre 9 e 12 anos. Houve associação estatisticamente significativa entre idade e cárie dentária, sendo a maior faixa etária fator de proteção para cárie dentária (OR 0,30; IC95% 0,17-0,53). Crianças amamentadas naturalmente apresentaram fator de proteção para cárie (OR 0,29; IC95% 0,10-0,88). O histórico de cárie dentária em crianças foi elevado, principalmente nos dentes decíduos, com maior média de dentes cariados. O aleitamento materno e a idade foram fatores de proteção para cárie dentária. (AU)

Análise físico-química de balas duras e mastigáveis e o seu efeito desmineralizante em esmalte bovino / Physico-chemical analysis of hard and soft candies and their demineralizing effect in bovine enamel

Objetivo: avaliar o potencial cariogênico de balas duras e mastigáveis e seu potencial desmineralizante em esmalte bovino. Métodos: foram selecionadas 30 balas de diferentes marcas, divididas em balas duras (n=11), Tic Tac®, Halls® e IceKiss®, e balas mastigáveis (n=19), Lílith®, Azedinha®, Mentos Rainbow® e Dori Gomets®. As balas foram dissolvidas em água destilada (1:10) e foram avaliados pH, acidez titulável (ATT) e presença de sólidos solúveis totais (SST/°Brix). Na ciclagem erosiva, 40 espécimes de esmalte bovino foram divididos em quatro grupos (n=10): GCN ­ saliva artificial; GCP ­ ácido clorídrico; GT1 ­ solução da bala Lílith® maçã verde; GT2 ­ solução da bala IceKiss® extraforte. O desafio erosivo foi realizado por 2 minutos, 4x/dia, segui-do de 2 horas de imersão em saliva artificial durante cinco dias. Resultados: os valores de pH para as balas duras e mastigáveis variaram de 2,88 a 5,53 e de 2,73 a 4,16, respectivamente. ATT em pH 5,5 variou de 0,07 mL a 39,40 mL de NaOH 0,1 N, para as balas duras, e de 1,53 mL a 35,83 mL, para balas mastigáveis. ATT em pH 7,0 variou de 0,2 mL a 49,13 mL de NaOH, para balas duras, e de 2,37 mL a 49,97 mL, para as mastigáveis. O conteúdo de SST de todas as balas duras foi superior a 8,5°Brix, já entre as mastigáveis variou de 5,3 a 8,83°Brix. O GCP apresentou maior desmineralização que GCN e GT2 (p<0,05). Conclusão: a maioria das balas duras e mastigáveis dissolvidas em água destilada mostraram-se potencialmente erosivas e cariogênicas.(AU)

Objective: evaluate the cariogenic potential of hard and soft candies and their demineralizing potential in bovine enamel. Methods: 30 candies of different brands were selected, divided into hard candies (n=11): Tic Tac®, Halls® and IceKiss® and soft candies (n=19): Lílith®, Azedinha®, Mentos Rainbow® and Dori Gomets®. The candies were dissolved in distilled water (1:10) and pH, titratable acidity (TT) and presence of total soluble solids (SST/°Brix) were evaluated. In erosive cycling, 40 specimens of bovine enamel were divided into four groups (n=10): GCN - artificial saliva; GCP - hydrochloric acid; GT1 - Lilith® apple green candy solution; GT2 - IceKiss® Extra Strong candy Solution. The erosive challenge was performed for 2 minutes, 4X/day, followed by 2 hours of immersion in artificial saliva for five days. Results: pH values for hard and soft candies ranged from 2.88 to 5.53 and 2.73 to 4, respectively. ATT at pH 5.5 varied from 0.07 mL to 39.40 mL of 0.1 N NaOH for hard candies and 1.53 mL to 35.83 mL for soft candies. ATT at pH 7,0 varied from 0.2 mL to 49.13 mL of 0.1 N NaOH for hard candies and from 2.37 mL to 49.97 mL for soft candies. The content of SST of all hard candies was higher than 8.5 °Brix and for soft candies, varied between 5.3 to 8.83 °Brix. The GCP group showed greater demineralization than GCN and GT2 (p<0.05). Conclusion: most hard and soft candies dissolved in distilled water were potentially erosive and cariogenic.(AU)

Assessment of the use of boron-doped diamond electrode for highly sensitive voltammetric determination of the azo-dye carmoisine E-122 in food and environmental matrices.

A new protocol for the analysis of the azo-dye carmoisine (CMS) is presented by coupling differential pulse voltammetry (DPV) with a cathodically pretreated boron-doped diamond electrode (CPT-BDDE), in phosphate buffer solution (pH 2.0). The CMS presented diffusion-controlled oxidation and reduction peaks at +0.88 and -0.15 V vs Ag/AgCl, respectively. The effect of the pretreatment conditions, pH, and supporting electrolytes were evaluated to the voltammetric determination of CMS. Under optimized conditions, the differential pulse voltammetric signals for CMS were linear over the concentration range of 0.059-1.31 µmol L-1 and 0.010-0.079 µmol L-1 with limits of detection of 7.0 and 3.0 nmol L-1, for the anodic and cathodic processes respectively. The method was precise for CMS determination (RSD < 5.0%) and selective against other dyes. The developed protocol was successfully applied in the analysis of CMS in surface water and foodstuffs with accurate results in comparison with those obtained using a validated spectrophotometric method.

Sour Gummy Candies and their Effect on Salivary pH kinetics

Objective: This randomized controlled crossover clinical trial monitored the kinetics of salivary pH over time following the consumption of sour gummy candy. Material and Methods: Twenty participants underwent saliva assessment for flow, pH and buffer capacity. Following a two-arm crossover layout, the participants chewed a piece of a sour and a piece of an ordinary (control) gummy candy for 20 seconds. Participants expectorated saliva at 18 time points: immediately after ingesting the candies; then after every 15 second interval, for up to 1 minute; 30 seconds up to 4 minutes; 60 seconds up to 10 minutes; and at 15 minutes. The pH of the collected samples was measured with a pH microelectrode. The data concerning the pH measurements of the whole saliva samples collected over time following chewing of sour and ordinary gummy candies underwent repeated-measures three-way analysis of variance (ANOVA) using a significance level of 5%. Results: Repeated-measures three-way analysis of variance demonstrated a significant interaction between the type of candy and time (p<0.001). Tukey's test revealed that with the consumption of sour gummy candy, the salivary pH showed an initial marked exponential drop and remained lower than that observed with the consumption of the ordinary version for up to 120 seconds. Conclusion: The consumption of sour gummy candy induces a major, transient fall in salivary pH, which may represent a risk factor for dental erosion.

Qualidade microbiológica de produtos de confeitaria comercializados na cidade de Maceió - AL / Microbiological quality of confectionery products marketed in the city of Maceio - AL

Os produtos de confeitaria são ótimos meios de cultura para o desenvolvimento de micro-organismos patogênicos. Com o objetivo de avaliar a qualidade higienicossanitária desses produtos comercializados na cidade de Maceió, foram coletadas e analisadas 30 amostras, sendo 10 de brigadeiro, 10 de docinho de coco e 10 de surpresa de uva. Para a obtenção dos resultados foram utilizadas a enumeração de coliformes a 35°C e a 45ºC pela Técnica do Número Mais Provável (NMP). Os resultados demostraram que eles estavam de acordo com a RDC nº 12 da ANVISA para coliformes totais e termotolerantes.

The confectionery products are excellent culture means for the development of pathogenic microorganisms. Aiming to evaluate the sanitary quality of these products marketed in the city of Maceió, were collected and analyzed 30 samples, 10 brigadier, 10 sweetie coconut and 10 sugar surprise grape. To obtain the results were used for enumeration of coliforms at 35°C and 45 °C by the Most Probable Number Technique (MPN). The results showed that they were in agreement with the RDC ANVISA No. 12 for total and fecal coliforms.

Qualidade microbiológica de produtos de confeitaria comercializados na cidade de Maceuió - AL

Os produtos de confeitaria são ótimos meios de cultura para o desenvolvimento de micro-organismos patogênicos. Com o objetivo de avaliar a qualidade higienieossanitária desses produtos comercializados na cidade de Maceió, foram coletadas e analisadas 30 amostras, sendo 10 de brigadeiro, 10 de docinho de coco e 10 de surpresa de uva. Para a obtenção dos resultados foram utilizadas a enumeração de coliformes a 35°C e a 45°C pela Técnica do Número Mais Provável (NMP). Os resultados demostraram que eles estavam de acordo com a RDC n° 12 da ANVISA para coliformes totais e termotolerantes.(AU)

The confectionery products are excellent culture means for the development of pathogenic microorganisms. Aiming to evaluate the sanitary quality of these products marketed in the city of Maceió, were collected and analyzed 30 samples, 10 brigadier, 10 sweetie coconut and 10 sugar surprise grape. To obtain the results were used for enumeration of coliforms at 35°C and 45°C by the Most Probable Number Technique (MPN). The results showed that they were in agreement with the RDC ANVISA No. 12for total and fecal coliforms.(AU)

Lead in candy consumed and blood lead levels of children living in Mexico City.

BACKGROUND: Recent studies have shown that lead exposure continues to pose a health risk in Mexico. Children are a vulnerable population for lead effects and Mexican candy has been found to be a source of exposure in children. There are no previous studies that estimates lead concentrations in candy that children living in Mexico City consume and its association with their blood lead level. OBJECTIVES: To evaluate whether there is an association between reported recent consumption of candies identified to have lead, and blood lead levels among children in Mexico City. METHODS: A subsample of 171 children ages 2-6 years old, from the Early Life Exposure in Mexico to Environmental Toxicants (ELEMENT) cohort study was assessed between June 2006 and July 2007. The candy reported most frequently were analyzed for lead using ICP-MS. The total weekly intake of lead through the consumption of candy in the previous week was calculated. Capillary blood lead levels (BLL) were measured using LeadCare (anodic stripping voltammetry). RESULTS: Lead concentrations ≥0.1ppm, the FDA permitted level (range: 0.13-0.7ppm) were found in 6 samples out of 138 samples from 44 different brands of candy. Median BLL in children was 4.5µg/dl. After adjusting for child's sex, age, BMI, maternal education & occupation, milk consumption, sucking the candy wrapper, use of lead-glazed pottery, child exposure behavior, living near a lead exposure site and use of folk remedies, an increase of 1µg of lead ingested through candy per week was associated with 3% change (95% CI: 0.1%, 5.2%) in BLL. CONCLUSIONS: Although lead concentrations in candy were mostly below the FDA permitted level, high lead concentrations were detected in 4% of the candy samples and 12% of brands analyzed. Although candy intake was modestly associated with children's BLL, lead should not be found in consumer products, especially in candy that children can consume due to the well documented long-lasting effect of lead exposure.

Enamel erosion caused by the effervescent acid powder in Tiritón ice cream: an in vitro study / Erosión del esmalte dental producto del polvo ácido efervescente contenido en helado Tiritón

The aim of this article was to see the erosive effect of the efferves¬cent powder acid in Tiritón ice cream (Nestlé Savory, Vevey, Switzerland) on the human tooth enamel. The erosive potential of Tiritón ice cream was determined under in vitro conditions by subjecting five tooth enamel slices from three healthy permanent first molars from healthy patients attending the dental clinic at the Universidad Nacional Andres Bello in Concepción. The samples were exposed to a mixture of saliva from a girl without incidence of dental caries and the effervescent powder in the stick holding the Tiritón ice cream for 10, 20, 30, 40 and 50 seconds. Afterwards, the effect was assessed through a scanning electron microscope (SEM) and pH measurement. All specimens showed a pH of 3.0. The SEM showed increasing levels of erosion for longer periods of exposure time. Tiritón ice cream produces a much more acidic environment than the one required for starting enamel dissolution. This will later cause a higher vulnerability to caries and dental erosion than the reported in other candy. The images obtained through SEM clearly show the erosive effect caused by the effervescent acid powder for periods of exposure time shorter than a minute.

El objetivo de este trabajo fue visualizar el efecto erosivo sobre el esmalte dental humano del polvo ácido efervescente contenido en el helado Tiri¬tón (Nestle Savory, Vevey, Suiza). El potencial erosi¬vo del helado Tiritón, se determinó en condiciones in vitro sometiendo 5 cortes de esmalte, de 3 primeros molares permanentes sanos, provenientes de pacien¬tes sanos de la clínica odontológica de la Universidad Nacional Andrés Bello, sede Concepción. Las mues-tras fueron sometidas a la mezcla de saliva de una ¬niña sin incidencia de caries y el polvo efervescente contenido en el helado Tiritón, en 10, 20, 30 40 y 50 segundos, posteriormente se visualizó el efecto a través de microscopia electrónica de barrido (MEB) y medición del pH. Todos los especímenes presentaron un pH de 3,0. A través de MEB se observaron grados crecientes de erosión en función del tiempo. El helado Tiritón genera un medio ácido mucho mayor al necesario para el inicio de la disolución del esmalte lo que posteriormente provocará vulnerabilidad a la caries y a la erosión dental, superior al reportado en otras golosinas. Las imágenes obtenidas a través de MEB permitieron visualizar con claridad el efecto erosivo que se produce, por el polvo ácido eferves¬cente en tiempos de exposición menores al minuto.

Comparação entre doces produzidos a partir de frutos de diferentes espécies e cultivares de marmeleiro (Cydonia oblonga Miller e Chaenomeles sinensis Koehne) / Comparation among marmalades produced from different fruit quince species (Cydonia oblonga Miller and Chaenomeles sinensis Koehne) and cultivars

Objetivou-se com este trabalho comparar doces (marmeladas) produzidos a partir de frutos de diferentes cultivares de marmeleiro, como também os possíveis ganhos obtidos com a mistura de polpa dos frutos das cultivares. Os frutos foram colhidos em uma coleção de cultivares de marmeleiros pertencente à EPAMIG, localizada no município de Maria da Fé (MG), nos meses de janeiro a abril de 2005. Os frutos foram processados artesanalmente dando origem às marmeladas. Os tratamentos foram constituídos pelas marmeladas das cultivares Mendoza, Japonês, Provence e pela mistura das polpas das cultivares Portugal, Provence e Mendoza com a Japonês, comparadas com a marmelada tradicional feita a partir da 'Portugal'. Foi feita uma avaliação sensorial das características cor, brilho, sabor, textura e aroma das marmeladas por um grupo de vinte pessoas. A análise estatística dos dados, com o respectivo teste de médias, mostrou uma superioridade da marmelada da cultivar Mendoza sobre as demais com relação ao brilho. Quanto aos itens sabor e textura, a marmelada da 'Mendoza' foi superior apenas a da 'Japonês', sendo que as misturas da 'Japonês' com as cultivares Mendoza e Provence se igualaram à da 'Mendoza'. Com relação ao aroma não foram detectadas diferenças entre as cultivares. Concluiu-se assim que a 'Mendoza' proporcionou a obtenção da melhor marmelada e que a mistura com outras polpas melhorou as qualidades da marmelada da cultivar Japonês.

The present study was made to compare marmalades produced from different quince fruit cultivars, as well as, the earnings possible from different pulp mixtures. Fruits were collected on EPAMIG's quince collection yard, at district of Maria da Fé, MG, in from January to April, 2005. Marmalades were manually processed. Treatments were marmalades from Mendoza, Japonês, Provence cultivars and by pulp mixture of Portugal, Provence and Mendoza plus the Japonês quince cultivars, compared to traditional marmalade from Portugal cultivar. Sensorial characteristic evaluation as color, bright, taste, texture and flavor were made for twenty people. Data statistic analyses and average tests showed superior bright quality of the marmalade Mendoza cultivar in relation all others. Mendoza marmalade flavor and texture were superior only to Japonês marmalade; however, there were no difference in marmalade qualities when a mixture of Japonês and others pulp cultivars was made. There were found no flavor differences among the cultivars. So, the Mendoza cultivar produced the best marmalade and mixture of other quince pulps improved the Japonês marmalade.

Doce de leite elaborado em evaporador, com leite semi-desnatado concentrado / Milk candy elaborated in evaporator, with half-skimmed milk concentrated

Utilizando leite com 1,3 por cento de gordura, concentrado, foi elaborado doce de leite em evaporador a temperatura de 50C e pressão de -0,825Kgf/cm. Após, foram determinadas sua composição centesimal, a fração mineral, análise microbiológica e sensorial. O teor de umidade foi de 33,4 por cento, lactose 11,5 por cento, sacarose 41,89, cinzas 2,41 por cento, lipídios 4,75 por cento e proteína 10,2 por cento. Os teores de Ca, Na e Fe apresentados foram superiores aos encontrados no doce de leite elaborado tradicionalmente.(AU)

Milk candy elaborated utilized milk with1.3% of fat concentrated in evaporator in the temperature of 50°C under pressure of - 0.825 Kgf/cm2 . After, they had been determined its centesimal composition, the mineral fraction, microbiological and sensorial analysis. The humidity fraction was 33.4%, lactose 11.5%, sucrose 41.89%, ash 2.41%, lipids 4.75% and protein 10,2%. The fraction of Ca, Na and Fe presented had been bigger to the found in the traditionally elaborated milk candy. (AU)

Contagem de filamentos micelianos em doces em pasta de goiaba, marmelo, pêssego e figo, pelo método de Howard / Mycelia filaments count in fruit jams of guava, quince, peach and fig by Howard method

Foram analisadas 184 amostras de doces em pasta, sendo 83 de doces em pasta de goiaba, 54 de doces em pasta de marmelo, 32 de doces em pasta de pêssego e 15 de doces em pasta de figo. Foi utilizado o método de Howard para contagem de filamentos micelianos. Concluiu-se que 31,32% das amostras de goiabada apresentaram contagem superior a 500/0 de campos positivos com filamentos de cogumelos, o que caracterizou o uso de matéria-prima deteriorada. Verificou-se, também, que as marmeladas, as pessegadas e as figa das estavam em boas condições de higiene, com relação à quantidade de fungos. Foi proposta a necessidade da exigência pelo Código Brasileiro de Alimentos do Conselho Nacional de Saúde de limites de tolerância na contagem de filamentos micelianos em doces em pasta (AU).