Broken rice grains pregelatinized flours incorporated with lyophilized açaí pulp and the effect of extrusion on their physicochemical properties.

Liophilized açaí pulp (LAP), which is considered a power food, could enrich broken rice grains flours (BRG), which is an abundant by-product in many countries. The extrusion could change the physico-chemical properties of this mixture, which later could be applied in the development of instant food products, as an appeal regarding the appearance, nutritional value and the presence of bioactive compounds. This study examined the effect of LAP incorporation (0, 5, 10, 15, and 20%) on the physical, chemical, and functional properties of BRG pregelatinized flours at mild extrusion conditions. Extrusion significantly changed the solubility and absorption of water, the thermal and pasting properties of pregelatinized flours. DSC analysis did not show gelatinization peaks after extrusion, indicating a total gelatinization of the starch. Extrusion also affected the color and chemical composition, and to a greater extent, the anthocyanin content, the phenolic compounds and the antioxidant capacity, despite the mild process conditions. The mixture with 10% LAP resulted in a product with a reddish color, rich in fiber and presented lower loss of anthocyanin (27.16%), therefore, the most suitable to be used as an ingredient in the preparation of ready-to-eat foods with higher functional value.

Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage.

This study aimed to verify the technological feasibility, chemical quality and sensory acceptance of alcoholic fermented beverage obtained from sugarcane juice. A completely randomized design was applied. Sugar and alcohol content, phenolic (HPLC-MS) and volatile (GS-MS) compounds, pH, density, dry matter and acidity of the fermented beverage of sugarcane were quantified, as well as the acceptance of the product was carried out. The complete fermentation of sugarcane lasted 7 days, and it was obtained an alcohol content of 8.0% v/v. Titrable acidity of the beverage was of 67.31 meq L-1, pH 4.03, soluble solids of 5 °Brix, reducing sugar of 0.07 g glucose 100 g-1, density of 0.991 g cm-3, reduced dry matter of 14.15 g L-1, sulfates lower than 0.7 g K2SO4 L-1. Various phenolic compounds, among which, gallic acid (10.97%), catechin (1.73%), chlorogenic acid (3.52%), caffeic acid (1.49%), vanillic acid (0.28%), p-coumaric acid (0.24%), ferulic acid (6.63%), m-coumaric acid (0.36%), and o-coumaric acid (0.04%). Amongst aromatic compounds, were found mainly esters with fruity aromas (ethyl ester hexanoic acid and ethyl ester octanoic acid). The sugarcane juice can be commercialized as an alternative wine, as it presented adequate features to an alcoholic fermented beverage and was sensory accepted by consumers.