Properties and possible applications of ozone-modified potato starch.

In this work, different properties of potato starch modified by ozone oxidation were evaluated and described aiming to represent different possibilities of industrial application. The most promising results were observed regarding the pasting properties and the gel texture of the starch samples ozonated for 15 and 30 min. These samples presented a higher apparent viscosity and a higher gel strength when gelatinized at 65 and 70 °C, if compared to the native sample. Furthermore, the 15 and 30-min samples retained more water at mild temperatures (~60 °C) than the other samples. These results could be related to the less compact structure of the oxidized starches after the ozone processing due to the cleavage of their glycosidic bonds and the presence of electronegative groups. Not only do these characteristics facilitate the water absorption and gelatinization of the samples at mild temperatures, they also favour the granular disruption at higher temperatures (above 85 °C). The data reported in this work broadens the understanding of the ozone-modification process, as well as suggesting possibilities of industrial applications using ozonated potato starch.

[Mixed drink consisting of guava (Psidium guajava. L) and forrageira palm (Opuntia fícus-indica): development and acceptability]. / Bebida mista à base de goiaba (Psidium guajava L.) e palma forrageira (Opuntia fícus-indica): desenvolvimento e aceitabilidade.

Nowadays, in the beverage industry, the mixture of products became an alternative to increase the nutritional value or even to develop new flavors in the formulation of mixed drinks. The objective of this work was to develop a mixed drink of forrageira palm with guava. Four formulations with different palm concentrations and soluble solids were evaluated, keeping the concentration of guava stable. The products were submitted to chemical characterization (pH, soluble solids, titratable acidity, vitamin C) sensory evaluation (flavor, color, body and global acceptance) and microbiological analysis (total coliforms and thermotolerants, Salmonella and Estaphylococcus aureus). All the samples were well accepted in the sensory aspect and did not present any significant difference (p < 0.5) among them. And the level of acceptance ranged from "I liked it slightly." to "I liked it moderately." for all the evaluated features. The formulated mixed drink was according to the chemical and microbiological patterns set by Brazilian laws, except for the pH that was above the ideal level for industrialized products. In respect of the microbiological analysis, none of the formulations presented microorganisms. The results showed that the elaborated product is in accordance with the identity and quality standards established for beverages. It also has a good sensory acceptance, which makes it a product with high potential for industrialization.