Nutritive Value and Bioactivities of a Halophyte Edible Plant: Crithmum maritimum L. (Sea Fennel).

Crithmum maritimum L. (sea fennel), an edible xerophyte of coastal habitats, is considered an emerging cash crop for biosaline agriculture due to its salt-tolerance ability and potential applications in the agri-food sector. Here, the nutritional value and bioactive properties of sea fennel are described. Sea fennel leaves, flowers, and schizocarps are composed of carbohydrates (>65%) followed by ash, proteins, and lipids. Sea fennel's salty, succulent leaves are a source of omega-6 and omega-3 polyunsaturated fatty acids, especially linoleic acid. Extracts obtained from flowers and fruits/schizocarps are rich in antioxidants and polyphenols and show antimicrobial activity against Staphylococcus aureus, Staphylococcus epidermis, Candida albicans, and Candida parapsilosis. Plant material is particularly rich in sodium (Na) but also in other nutritionally relevant minerals, such as calcium (Ca), chlorine (Cl), potassium (K), phosphorus (P), and sulfur (S), beyond presenting a potential prebiotic effect on Lactobacillus bulgaricus and being nontoxic to human intestinal epithelial Caco-2 model cells, up to 1.0% (w/v). Hence, the rational use of sea fennel can bring nutrients, aroma, and flavor to culinary dishes while balancing microbiomes and contributing to expanding the shelf life of food products.

Evaluation of nutritional composition of flour residue of mangaba processing / Avaliação dos fatos nutricionais do processamento do resíduo da farinha de mangaba

Among several fruits, mangaba (Hancornia speciosa Gomes), it aroused the interest of producers and consumers due to its attractive sensory characteristics and health beneficial properties (high nutritional value and presence of bioactive substances), thus, this work evaluates the nutritional factors of the flour residue of mangaba processing that is despised by the food industry, and the influence of temperature on its production. The mangaba processing residue was splited in two main groups: in natura sample (control), and other for preparation of flour that was dried at 50 °C and divided into two other groups: treatment A (flour with roasts at 110 °C and 130 °C) and treatment B (flour from drying at 50 °C). The nutritional characteristics of flours were analyzed considering the chemical parameters: pH, titratable total acidity and soluble solids, in addition to the determination of moisture content, total lipids, total dietary fiber and ash, total energy value, antioxidant activity, phytochemical screening, quantification of phenolic compounds and flavonoids, as well as technological functional properties (water absorption index (WAI), water solubility index (WSI), milk absorption index (MAI) and milk solubility index (MSI) and oil absorption index (OAI). The results showed that the bioactive compounds present in the extracts do not have significant properties of acting as free radical kidnappers. The heat treatment, performed in the flour of mangaba processing residues, influenced the nutritional factors and properties of absorption and solubility, which showed statistical differences. These results show that the flour is a viable alternative for the energy enrichment of diets, contributing to the development of new products, the reduction of the disposal of these residues and consequently to the minimization of the environmental impact.

Dentre as diversas frutas a mangaba (Hancornia speciosa Gomes), despertou interesse de produtores e consumidores devido às suas características sensoriais atrativas e propriedades benéficas à saúde (elevado valor nutricional e presença de substâncias bioativas), assim, o trabalho avaliar os fatores nutricionais do resíduo da farinha de processamento de mangaba que é desprezado pela indústria alimentícia e, a influência da temperatura na sua produção. O resíduo de processamento da mangaba foi dividido em dois lotes, sendo um deles utilizado para as análises in natura (amostra controle) e o outro para a confecção da farinha que foi seca a 50 °C, e dividida em dois lotes: tratamento A (farinha com torras a 110 °C e 130 °C) e no tratamento B (farinha oriunda da secagem a 50 °C). Analisou-se as características nutricionais de farinhas considerando os parâmetros químicos: pH, acidez total titulável e sólidos solúveis, além da determinação do teor de umidade, lipídios totais, fibra alimentar total e cinzas, valor energético total, atividade antioxidante, triagem fitoquímica, quantificação de compostos fenólicos e flavonoides, bem como as propriedades funcionais tecnológicas (índice de absorção de água (IAA), índice de solubilidade em água (ISA), índice de absorção de leite (IAL) e índice de solubilidade em leite (ISL) e índice de absorção de óleo (IAO). Na análise foi inferido que os compostos bioativos presentes nos extratos não possuem propriedades significativas de agir como sequestradores de radicais livres. O tratamento térmico, realizado na farinha de resíduos de processamento de mangaba, influenciou nos dados dos fatores nutricionais e das propriedades de absorção e solubilidade, os quais apresentaram diferenças estatísticas. Estes resultados credenciam a farinha como uma alternativa viável para o enriquecimento energético de dietas, contribuindo para o desenvolvimento de [...].

Evaluation of nutritional composition of flour residue of mangaba processing

Abstract Among several fruits, mangaba (Hancornia speciosa Gomes), it aroused the interest of producers and consumers due to its attractive sensory characteristics and health beneficial properties (high nutritional value and presence of bioactive substances), thus, this work evaluates the nutritional factors of the flour residue of mangaba processing that is despised by the food industry, and the influence of temperature on its production. The mangaba processing residue was splited in two main groups: in natura sample (control), and other for preparation of flour that was dried at 50 °C and divided into two other groups: treatment A (flour with roasts at 110 °C and 130 °C) and treatment B (flour from drying at 50 °C). The nutritional characteristics of flours were analyzed considering the chemical parameters: pH, titratable total acidity and soluble solids, in addition to the determination of moisture content, total lipids, total dietary fiber and ash, total energy value, antioxidant activity, phytochemical screening, quantification of phenolic compounds and flavonoids, as well as technological functional properties (water absorption index (WAI), water solubility index (WSI), milk absorption index (MAI) and milk solubility index (MSI) and oil absorption index (OAI). The results showed that the bioactive compounds present in the extracts do not have significant properties of acting as free radical kidnappers. The heat treatment, performed in the flour of mangaba processing residues, influenced the nutritional factors and properties of absorption and solubility, which showed statistical differences. These results show that the flour is a viable alternative for the energy enrichment of diets, contributing to the development of new products, the reduction of the disposal of these residues and consequently to the minimization of the environmental impact.

Resumo Dentre as diversas frutas a mangaba (Hancornia speciosa Gomes), despertou interesse de produtores e consumidores devido às suas características sensoriais atrativas e propriedades benéficas à saúde (elevado valor nutricional e presença de substâncias bioativas), assim, o trabalho avaliar os fatores nutricionais do resíduo da farinha de processamento de mangaba que é desprezado pela indústria alimentícia e, a influência da temperatura na sua produção. O resíduo de processamento da mangaba foi dividido em dois lotes, sendo um deles utilizado para as análises in natura (amostra controle) e o outro para a confecção da farinha que foi seca a 50 °C, e dividida em dois lotes: tratamento A (farinha com torras a 110 °C e 130 °C) e no tratamento B (farinha oriunda da secagem a 50 °C). Analisou-se as características nutricionais de farinhas considerando os parâmetros químicos: pH, acidez total titulável e sólidos solúveis, além da determinação do teor de umidade, lipídios totais, fibra alimentar total e cinzas, valor energético total, atividade antioxidante, triagem fitoquímica, quantificação de compostos fenólicos e flavonoides, bem como as propriedades funcionais tecnológicas (índice de absorção de água (IAA), índice de solubilidade em água (ISA), índice de absorção de leite (IAL) e índice de solubilidade em leite (ISL) e índice de absorção de óleo (IAO). Na análise foi inferido que os compostos bioativos presentes nos extratos não possuem propriedades significativas de agir como sequestradores de radicais livres. O tratamento térmico, realizado na farinha de resíduos de processamento de mangaba, influenciou nos dados dos fatores nutricionais e das propriedades de absorção e solubilidade, os quais apresentaram diferenças estatísticas. Estes resultados credenciam a farinha como uma alternativa viável para o enriquecimento energético de dietas, contribuindo para o desenvolvimento de novos produtos, a redução do descarte desses resíduos e consequentemente para a minimização do impacto ambiental.

Evaluation of nutritional composition of flour residue of mangaba processing / Avaliação dos fatos nutricionais do processamento do resíduo da farinha de mangaba

Abstract Among several fruits, mangaba (Hancornia speciosa Gomes), it aroused the interest of producers and consumers due to its attractive sensory characteristics and health beneficial properties (high nutritional value and presence of bioactive substances), thus, this work evaluates the nutritional factors of the flour residue of mangaba processing that is despised by the food industry, and the influence of temperature on its production. The mangaba processing residue was splited in two main groups: in natura sample (control), and other for preparation of flour that was dried at 50 °C and divided into two other groups: treatment A (flour with roasts at 110 °C and 130 °C) and treatment B (flour from drying at 50 °C). The nutritional characteristics of flours were analyzed considering the chemical parameters: pH, titratable total acidity and soluble solids, in addition to the determination of moisture content, total lipids, total dietary fiber and ash, total energy value, antioxidant activity, phytochemical screening, quantification of phenolic compounds and flavonoids, as well as technological functional properties (water absorption index (WAI), water solubility index (WSI), milk absorption index (MAI) and milk solubility index (MSI) and oil absorption index (OAI). The results showed that the bioactive compounds present in the extracts do not have significant properties of acting as free radical kidnappers. The heat treatment, performed in the flour of mangaba processing residues, influenced the nutritional factors and properties of absorption and solubility, which showed statistical differences. These results show that the flour is a viable alternative for the energy enrichment of diets, contributing to the development of new products, the reduction of the disposal of these residues and consequently to the minimization of the environmental impact.

Resumo Dentre as diversas frutas a mangaba (Hancornia speciosa Gomes), despertou interesse de produtores e consumidores devido às suas características sensoriais atrativas e propriedades benéficas à saúde (elevado valor nutricional e presença de substâncias bioativas), assim, o trabalho avaliar os fatores nutricionais do resíduo da farinha de processamento de mangaba que é desprezado pela indústria alimentícia e, a influência da temperatura na sua produção. O resíduo de processamento da mangaba foi dividido em dois lotes, sendo um deles utilizado para as análises in natura (amostra controle) e o outro para a confecção da farinha que foi seca a 50 °C, e dividida em dois lotes: tratamento A (farinha com torras a 110 °C e 130 °C) e no tratamento B (farinha oriunda da secagem a 50 °C). Analisou-se as características nutricionais de farinhas considerando os parâmetros químicos: pH, acidez total titulável e sólidos solúveis, além da determinação do teor de umidade, lipídios totais, fibra alimentar total e cinzas, valor energético total, atividade antioxidante, triagem fitoquímica, quantificação de compostos fenólicos e flavonoides, bem como as propriedades funcionais tecnológicas (índice de absorção de água (IAA), índice de solubilidade em água (ISA), índice de absorção de leite (IAL) e índice de solubilidade em leite (ISL) e índice de absorção de óleo (IAO). Na análise foi inferido que os compostos bioativos presentes nos extratos não possuem propriedades significativas de agir como sequestradores de radicais livres. O tratamento térmico, realizado na farinha de resíduos de processamento de mangaba, influenciou nos dados dos fatores nutricionais e das propriedades de absorção e solubilidade, os quais apresentaram diferenças estatísticas. Estes resultados credenciam a farinha como uma alternativa viável para o enriquecimento energético de dietas, contribuindo para o desenvolvimento de novos produtos, a redução do descarte desses resíduos e consequentemente para a minimização do impacto ambiental.

Soybean processing wastes and their potential in the generation of high value added products.

Soybean and its derivatives are rich sources of nutrients and bioactive compounds with antioxidant properties, however, the wastes with high nutritional value are discarded by the industry. This study aimed to evaluate centesimal composition, microbial safety and antioxidant activity of soybean processing wastes (okara and okara flour) and soymilk. High fiber, carbohydrate, energy and lipids contents were found. Antioxidant activity by spectrophotometric and Electron Paramagnetic Resonance assays showed values for soybean (72.4% and 83.5%), okara (9.6% and 7.7%), okara flour (30.7% and 11.5%) and soymilk (28.4% and 36.5%). The total phenolic content was an average of 3.33 mg of gallic acid equivalent.g-1. Infrared spectra revealed no significant changes in the absorption bands, guaranteeing non-alteration in the compounds composition after processing. Microbiological assays indicated that soybean derivatives are safe for consumption. These results reinforce that these wastes contain bioactive compounds of interest with great potential to generate high value added products.

Productive characteristics of feedlot Santa Inês and Dorper lambs: intake, digestibility, feeding behavior, performance, carcass traits, and meat quality.

This study aimed to evaluate the intake, digestibility, feeding behavior, performance, carcass traits, and meat quality of feedlot Santa Inês (locally adapted breed) and Dorper (transboundary breed) lambs. Twenty non-castrated lambs were used (10 from the Santa Inês genetic group and 10 Dorper), with approximately 3 months of age and an initial body weight of 22.95 ± 2.1 kg (mean ± standard deviation), distributed in a completely randomized design. Nutrient intake and digestibility, feeding behavior, and liver metabolism enzymes were similar (P > 0.05) between genetic groups. Dry matter (DM) feeding and ruminating efficiency were higher (P < 0.05) in the Santa Inês genetic group. There was also no difference (P > 0.05) in the subjective evaluation and morphometric measurements. Genetic groups showed differences and trend to differences (P < 0.05) in performance and commercial cuts. The physicochemical characteristics, centesimal composition, and sensory attributes of the Longissimus lumborum muscle did not differ between the genetic groups (P > 0.05). The Santa Inês genetic group showed higher feeding efficiency and productive parameters when compared to Dorper lambs. Therefore, Santa Inês lambs have greater potential for meat production than Dorper lambs, when kept in the same breeding system as the feedlot.

Role of nutritional composition in the development and survival of Helicoverpa armigera (Hübner) (Lepidoptera: Noctuidae) on artificial diet and natural hosts.

Helicoverpa armigera is a pest of several crops causing significant economic impact. We evaluated the insect development on different vegetative and reproductive structures of cotton, maize, and soybean compared to artificial diet. One hundred individuals were evaluated per structure (cotton leaves and bolls; maize leaves, grains, and silk; soybean leaves and pods) and artificial diet. Centesimal analyses were performed on quantifiable nutrient contents in diets. The viability of immatures (eggs, larvae, and pupae) ranged from 30% on maize leaf to 74% on cotton bolls, while on the artificial diet, it was 70%. Maize, cotton, and soybean leaves provided viability of 30, 37, and 42%, respectively, revealing these leaves tissues are less favorable to the development of H. armigera immatures compared to 'reproductive tissues'. Centesimal composition of diets compared 14 common components in all diets, which correlated significantly with larval and pupal stages and/or pupal weight. Of the 12 dietary components that significantly affected larval development time, half were negatively correlated, indicating a decrease in developmental time from their increments. In general, when insects were confined separately to substrates, the artificial diet was the most suitable for H. armigera development compared to the evaluated natural diets. However, in natural conditions, the variability of available hosts must be considered. In addition, it is acceptable for moths to select more suitable hosts for oviposition, while their larvae move to other more suitable tissues of the same plant or even migrate to other plants.

Proximate composition and kinectics drying of sweet pine nuts compared to typical nuts of Araucaria angustifolia / Composição proximal e cinética de secagem de pinhões doces e pinhões típicos de Araucaria angustifolia

ABSTRACT: The objective of this research was to determine the proximate composition and kinetics drying of sweet pine nuts compared to typical pine nuts of Araucaria angustifolia. This study is based on the proximate components, color, and duration of pine nuts drying of both types, and the influence of temperature and cutting geometry on the dehydration process. Sweet pine nuts had lower calorific value and carbohydrate content, but higher lipid, dietary fiber, protein, and ash contents when compared to typical pine nuts. Color of sweet pine nuts is light pink whereas the typical pine nut is yellowish-white. Sweet pine nuts were also softer. Drying kinetics of the seeds fit well into the logistic and Thompson models. To accelerate drying rates, we recommend slicing pine nuts into thin cross-sections and drying them at temperatures of 60 °C for typical pine nuts and 70 °C for sweet pine nuts.

RESUMO: O objetivo deste trabalho foi determinar a composição centesimal e a cinética de secagem de pinhões doces em comparação com pinhões típicos de Araucaria angustifolia. Este estudo baseia-se na composição centesimal, cor e duração da secagem dos pinhões de ambos os tipos e na influência da temperatura e da geometria de corte no processo de desidratação. Os pinhões doces apresentaram menor valor calorífico e conteúdo de carboidratos. Por outro lado, apresentaram maior teor de lipídios, fibras alimentares, proteínas e cinzas quando comparados aos pinhões típicos. A cor dos pinhões doces é rosa claro, enquanto o pinhão típico é branco amarelado. Os pinhões doces também são mais macios. A cinética de secagem das sementes se enquadra bem nos modelos logístico e de Thompson. Para acelerar as taxas de secagem, recomendamos fatiar os pinhões em seções finas e secá-los a temperaturas de 60 °C para pinhões típicos e 70 °C para pinhões doces.

Centesimal composition and meat yield of Hoplias malabaricus: association with intestinal parasites / Composição centesimal e rendimento da carne de Hoplias malabaricus: associação com parasitos intestinais

Abstract Hoplias malabaricus is a non-migratory fish commonly found in the Mogi Guaçu River basin, mainly feeding on fish, small crustaceans and insects. It forms part of the diet for humans, birds and some mammals. This fish has great nutritional value, with both good quality and good quantities of essential vitamins and amino acids. Regarding parasitic fauna, this fish can host different species of helminths in its gastrointestinal tract. The aim of the present study was to investigate the possible interference of parasitism in the meat yield from H. malabaricus and the centesimal composition. For this purpose, fish specimens were collected from marginal lagoons of the Mogi Guaçu River (Pirassununga, state of São Paulo, Brazil) using hooks and fishing nets. We found that all specimens of H. malabaricus were parasitized by at least one species, including larvae of Contracaecum sp. (Nematoda: Anisakidae). Parasitism did not have any significant influence on centesimal composition, but meat yield was negatively correlated with the abundance of larvae.

Resumo Hoplias malabaricus é um peixe comumente encontrado na bacia do rio Mogi Guaçu. Não realiza migração e alimenta-se de peixes, pequenos crustáceos e insetos. Faz parte da dieta de seres humanos, aves e outros mamíferos piscívoros. Apresenta grande valor nutricional em relação à quantidade e à qualidade de vitaminas e aminoácidos essenciais. Em relação à fauna parasitária, este peixe pode albergar diferentes espécies de helmintos em seu trato gastrointestinal. O presente estudo teve como objetivo verificar a eventual interferência do parasitismo no rendimento e na composição centesimal da carne do pescado de H. malabaricus. Para isso, foram realizadas coletas por um ano, em lagoas marginais do rio Mogi Guaçu, Pirassununga, estado de São Paulo, Brasil, utilizando-se anzol e rede de espera. Como resultado, todos os exemplares de H. malabaricus estavam parasitados por, pelo menos, uma espécie de parasita, prevalecendo larvas de Contracaecum sp. (Nematoda: Anisakidae). O parasitismo não afetou a composição centesimal da carne do peixe, mas foi encontrada uma correlação negativa forte entre o rendimento da carne e o número de larvas de parasitos.

Characterization of a new blackberry cultivar BRS Xingu: Chemical composition, phenolic compounds, and antioxidant capacity in vitro and in vivo.

The cultivar BRS Xingu was launched by EMBRAPA in 2015 with the intention of presenting higher productivity. Due to the lack of studies on this cultivar, the objective was to present the physical-chemical, centesimal, and phenolic composition of the BRS Xingu blackberry, its antioxidant capacity, protection against ROS generation, and compare it with other commercialized cultivars such as Guarani, Tupy, and Xavante. The BRS Xingu was prominent regarding anthocyanin and condensed tannin content and superior to the other cultivars. Moreover, BRS Xingu presented higher antioxidant capacity, protection of C. elegans from ROS generation, and soluble solid content when compared to Tupy, which is the most cultivated variety in the world. In the new cultivar, five anthocyanins, five phenolic acids, and ten non-anthocyanin flavonoids were identified. BRS Xingu is presented as an alternative blackberry with potential for industrialization and in natura consumption.

Use of agricultural by-products in extruded gluten-free breakfast cereals.

The objective of this study was to evaluate the effect of the extrusion moisture and temperature on the physical characteristics of breakfast cereals. The chemical composition, microbiological risk and acceptance of the selected breakfast cereal with the best physical quality were assessed to determine the technological viability of the use of these by-products by the food industry. The response surface method and a rotatable central composite design were used, and a desirability test was performed based on adjusted regression models. The breakfast cereal produced under these conditions had protein, lipid and dietary fiber contents of 7.55, 0.97 and 6.12 g 100 g-1, respectively. In regards to the sensory analysis, the evaluated breakfast cereal received average acceptance scores ranging from "neither like or dislike" to "like moderately". The use of rice, passion fruit and milk by-products was shown to be an alternative for the production of extruded breakfast cereal.

Mineral and centesimal composition evaluation of conventional and organic cultivars sweet potato (Ipomoea batatas (L.) Lam) using chemometric tools.

Sweet potato is a food consumed in the world. In this work, the minerals and centesimal composition in sweet potatoes of organic and conventional cultivars was investigated. The accuracy was confirmed with a certified reference material of apple leaves (NIST 1515). The quantification of the samples was performed by inductively coupled plasma optical emission spectrometry and the digestion efficiency was evaluated by residual carbon content. The mean concentrations (in mg/100 g) of minerals were: 23.5 and 40.7 (Ca); 0.082 and 0.159 (Cu); 0.303 and 0.481 (Fe); 197 and 381 (K); 166 and 35.7 (Mg); 0.183 and 1.15 (Mn); 68.6 and 0.433 (Na); 54.1 and 62.2 (P) and 0.197 and 0.261 (Zn) for conventional and organic cultivars, respectively. Average centesimal concentrations in conventional and organic cultivars (in %), were: 72 and 72 (moisture); 0.87 and 0.90 (ashes); 1.5 and 1.4 (proteins); 0.63 and 0.54 (lipids) and 24.8 and 23.9 (carbohydrates).

School meals' centesimal and mineral composition and their nutritional value for Brazilian children.

The assessment of meals served under the Brazilian National School Meal Program (PNAE) is an important tool to verify its adequacy to the proposed parameters and the nutritional needs of school-aged children. The aim of this study was to evaluate the centesimal and mineral composition of the meals offered by the program and adequacy to the nutritional recommendations in three municipalities of the state of Bahia, Brazil. Centesimal composition of meals was determined according to the reference guidelines and mineral composition was analyzed by atomic absorption spectrometry. Non-parametric analysis of variance was used to test the differences of the medians among the municipalities and Student-t test to compare the means between the two sampling periods. There were inadequacies in the carbohydrate, lipid and protein contents, and none of the municipalities reached the recommendation of 20%. Mineral concentration, especially Fe, Se, Cu and K were much lower than expected. Sodium levels were three-folds higher than the recommended, being worrisome due to higher risk of elevated blood pressure. There were inadequacies with regard to the PNAE guidelines, and there is a need to reevaluate the meals that are being offered to better meet childrens needs and to form healthy habits from childhood.

Caracterização físico-química e nutricional de variedades de tomate (Lycopersicum esculentum, Mill) orgânico / Physicochemical and nutritional characterization of organic tomato varieties (Lycopersicum esculentum, Mill)

provavelmente na Região Andina, parte ocidental da América do Sul. Seus frutos são bagas carnosas, suculentas, variando em aspecto, tamanho e peso, dependendo do cultivar e do manejo adotado. Este projeto procurou estudar a composição físico-química e nutricional de sete variedades de tomate obtidas sob cultivo orgânico de produção. Os resultados apresentaram os seguintes limites: massa variou entre 17 e 143g, o pH de 3,99 a 4,88, sólidos solúveis totais de 3,83 a 4,60 ºBrix, acidez total titulável de 0,28 a 0,36%, relação SST/ATT de 11,2 a 13,9, umidade de 88,8 a 96,2%, cinzas de 0,44 a 0,97%, proteínas de 0,25 a 0,94%, lipídeos de 0,12 a 0,90%, carboidratos de 2,02 a 8,70% e VET de 15,9 a 42,5 kcal. Cada amostra foi analisada em triplicata e apresentou entre baixa a média dispersão, mas com diferenças entre cultivares que podem ser atribuídas à genética e as condições edafoclimáticas. Com os resultados obtidos, concluiu-se que, além de terem sido obtidas sob cultivo orgânico, o que já confere vantagem por não possuírem resíduos químicos, os cultivares apresentaram alta qualidade do ponto de vista físico-químico e nutricional.(AU)

The tomatoes probably have their origin in the Andean Region, western part of South America. Its berries are fleshy, succulent, varying in appearance, size and weight, depending on the cultivar and management adopted. This project sought to study the physical and chemical composition and nutritional seven tomato varieties produced under organic crop production. The results showed the following limits: mass ranged between 17 and 143g, the pH from 3.99 to 4.88, soluble solids from 3.83 to 4.60 ºBrix, titratable acidity from 0.28 to 0.36%, TSS / TTA ratio from 11.2 to 13.9 ºBrix/%, 88.8 to 96.2 moisture%, ash 0.44 to 0.97%, protein 0.25 to 0.94%, lipid 0, 12 to 0.90%, carbohydrates from 2.02 to 8.70% and from 15.9 to 42.5 VET kcal. Each sample was analyzed in triplicate and showed low and medium dispersion, but with differences between cultivars that can be attributed to genetics and the soil and climatic conditions. With these results, it was concluded that in addition to having been obtained under organic cultivation, which already gives advantage by not having chemical residues, the cultivars showed high quality in terms of physical-chemical and nutritional.

Composição centesimal e aceitação de linguiças suínas elaboradas com polpa de pequi / Centesimal composition and acceptance of pork sausages elaborated with pequi pulp

Objetivou-se avaliar a aceitabilidade e composição centesimal de linguiças desenvolvidas a partir de carne suína, contendo diferentes níveis de polpa de pequi. Para o processamento foram utilizados os ingredientes carne suína, toucinho, polpa de pequi, açúcar, alho, pimenta e sal. Foram estabelecidos quatro tratamentos conforme os níveis de pequi presentes: 1-0% de polpa de pequi (controle); 2-2,5% de polpa de pequi; 3-5% de polpa de pequi e 4-7,5% de polpa de pequi. Foram analisados o pH, lipídios, matéria seca, umidade, cinzas e proteínas. As análises sensoriais foram feitas por 119 provadores não treinados e os atributos avaliados foram aroma, sabor, cor e textura. A análise estatística dos dados foi realizada pelo software ASSISTAT e aplicado o teste de Tukey. Os resultados da análise físico-química não diferiram entre os tratamentos. A avaliação sensorial demonstrou que as linguiças suínas contendo 5% de polpa de pequi foram melhores aceitas, quanto aos atributos sabor e aroma. A inclusão de pequi em até 5% agradou ao consumidor e constitui-se em alternativa para diversificação dos sabores de linguiça suína.

Physicochemical characterization and label comparison among diet yogurts sold in the city of Limoeiro do Norte - CE

Abstract This work aimed at analyzing labels (based on the current legislation) and confirm the nutritional information given on the label of five brands of diet yogurt. The physicochemical analyses carried out were: moisture, minerals, proteins, lipids, reducing carbohydrates in lactose, non-reducing carbohydrates in sucrose, total carbohydrates, acidity and pH. All brands of diet yogurt had mandatory nutritional information on their label. As for content, only brands B and C are compliant with the current legal demands. The numbers found in the analyses for protein and carbohydrates were higher than the percentages shown on the labels in all brands. There were no numbers for lipids. Despite the differences found on the labels, all brands of diet yogurt are in accordance with the Identity and Quality Standards for Fermented Milk as for protein, acidity and fat content. There was a significant difference in the complementary analyses for moisture, minerals and acidity. Nevertheless, the numbers assigned to carbohydrates and protein were lower than the actual values determined in lab and, in some brands, carbohydrates were three times higher. Thus, despite presenting all the necessary information on the label, the companies are not concerned about showing the correct nutritional data to consumers.

Avaliação das características físico-químicas e sensoriais de doce de leite com lactose, de baixa lactose e sem lactose / Evaluation of physico-chemical and sensory characteristics of fresh milk with lactose

Existem vários produtos no mercado além do doce de leite tradicional, entretanto não há opções do doce de leite sem ou com reduzido teor de lactose. Observando que várias pessoas tem alergia ou intolerância à lactose e há uma certa escassez de produtos para atender tal público, este trabalho teve como objetivo comparar as características sensorias e físico-químicas dos doces de leite tradicionais, produzidos com leite integral (padrão), leite com baixo teor de lactose e leite sem lactose. Foram realizadas análises de composição centesimal, cor instrumental e análise sensorial. Os atributos analisados foram cor, sabor, textura, aparência global por meio de escala hedônica estruturada de 9 pontos e intenção de compra (escala de 3 pontos). Os dados foram avaliados por ANOVA e teste de Tukey (p<0,05). Não foi observada diferença significativa entre as amostras (p<0,05) para todos os atributos estudados. Na avaliação físico-quimica observou-se diferença significativa somente no teor de lipídios. Referente à cor, o doce padrão se apresentou mais claro que os demais. Assim, pode-se afirmar que os doces produzidos apresentaram uma ótima aceitação sensorial, sendo o doce de leite de baixa lactose o que apresentou maior índice de aceitação (87,55%), seguido do doce sem lactose (80,00%) e em último lugar ficou o doce tradicional com 76,89%.

Caracterização do Queijo do Marajó tipo manteiga produzido em duas estações do ano / Characterization of Marajó's butter-type cheese made in two seasons seasons of the year

A Ilha de Marajó possui o maior rebanho bubalino do Brasil, sendo a Microrregião de Arari a principal produtora de leite e queijo de búfala. O objetivo do presente estudo foi caracterizar, por meio de análises físico-químicas e microbiológicas, o Queijo do Marajó tipo manteiga e verificar se há diferenças de suas características entre as estações do ano, chuvosa e seca. A acidez, pH e a porcentagem de gordura no extrato seco foram atributos de composição centesimal que apresentaram diferença significativa (P<0,05) pelo teste Tukey, entre as duas estações do ano. Os demais componentes (umidade, gordura, proteína total, cinza, EST e sal) desse queijo não variaram em função da época do ano. Quanto às características microbiológicas, as contagens foram maiores na estação chuvosa, exceto para as de Escherichia coli, que mantiveram-se constantes e adequadas à legislação. As contagens de Staphylococcus aureus foram altas e fora dos padrões da norma vigente. A contagem de aeróbios mesófilos foi maior na época das chuvas. Não foi detectada a presença dos patógenos Listeria monocytogenes e Salmonella sp. Apesar dos queijos analisados se enquadrarem nas legislações estadual e nacional, no tocante à composição química, os resultados indicam contagem S. aureus muito elevadas, o que enfatiza a necessidade da implementação imediata de Boas Práticas de Fabricação para a inocuidade dos produtos, a fim de atingir consonância com as contagens microbiológicas da legislação vigente.

Marajó Island has the biggest water buffalo herd in Brazil, and the Microregion of Arari is the main water buffalo's milk and cheese producer. This study aimed to characterize physicochemical and microbiological composition of Marajó's butter-type cheese and to verify differences in its characteristics between rainy and dry seasons of the year. Acidity, pH and percentage of fat in dry matter (% FDM) were attributes that showed significant difference (P<0.05) by Tukey test between the two seasons. The remaining Marajó's butter-type cheese components (moisture, fat, total protein, ash, salt and total dry matter) did not vary along the year. Regarding to microbiological characteristics, in general, the count was higher in the rainy season, except for Escherichia Coli, wich remained constant. Values found for total coliforms were medium to low. For E. coli values meet legal requirements (less than 101CFU g-1) and, therefore, were satisfactory. Counts of Staphylococcus aureus were high, with 0% of samples within the standards of the norm in the rainy season and 9.1% in the dry season. The aerobic mesophilic count was different between the periods of the year and was higher in the rainy season. Presence of the pathogens Listeria monocytogenes and Salmonella sp. was not detected. Despite the cheeses analyzed are in accordance with national legislation regarding chemical composition, the results indicate counts of S. aureus very high, emphasizing the need for immediate implementation of Good Manufacturing Practices so the safety of products will be in agreement with actual legislation.

Qualidade da carne de suínos com uso de glicerina na alimentação / Meat quality of swine with the use of glycerin in feeding

O objetivo deste trabalho foi avaliar os efeitos do fornecimento de diferentes níveis de glicerina na alimentação sobre a qualidade da carne de suínos em terminação. Foram utilizados 30 machos castrados e 30 fêmeas que apresentaram peso inicial de 79,3±4,0kg. Utilizou-se delineamento em blocos casualizados (peso inicial) em esquema fatorial 2 × 4 + 2, sendo duas categorias sexuais (macho castrado e fêmea), quatro níveis de glicerina bruta (50, 100, 150 e 200g/kg) e dois grupos controle (macho castrado e fêmea alimentados com dieta sem glicerina), totalizando dez tratamentos com seis repetições e a unidade experimental representada por um animal. Após o abate, foram realizadas as análises físico-químicas e centesimais dos músculos Longissimus dorsi (lombo) e Semimembranosus (pernil) do lado esquerdo das carcaças. Os resultados mostraram interação entre os níveis de glicerina e sexo para a intensidade de vermelho e cinzas no pernil. Observou-se que, nos corte do lombo, o pH final dos machos castrados foi maior do que o das fêmeas suínas. Os resultados indicaram que suínos machos castrados apresentaram maior teor de extrato etéreo no pernil e no lombo quando comparados às fêmeas. No pernil, o teor de cinzas das fêmeas suínas foi superior ao dos machos castrados. Entretanto, no lombo, não se verificou influência dos níveis de glicerina sobre a composição centesimal. Contudo, apesar de o uso da glicerina ter ocasionado modificação na cor vermelha e teor de cinzas no pernil de machos castrados, de forma geral não provocou mudanças relevantes sobre as características físico-químicas e centesimais da carne de suínos, podendo ser utilizada até o nível de 200g/kg na alimentação desses animais...

The objective of this study was to evaluate the effects of providing different levels of glycerin in the diet on meat quality of finishing pigs. 30 barrow and 30 female pigs were used, with initial weight of 79.3±4.0kg. A randomized block design was used (initial weight) in a factorial 2 x 4 + 2, being two sex categories (barrow and female), four levels of crude glycerin (50, 100, 150 and 200g/kg) and two control groups (barrow and female fed diet without glycerin), in a total of ten treatments with six replications and the experimental unit represented by an animal. After slaughter were carried out the physico-chemical and centesimal analysis of Longissimus dorsi (loin) and Semimembranosus (ham) on the left side of the carcasses. The results showed interaction between barrows and levels of glycerin to the redness and ash of the ham. It was observed that in the loin cut the final pH of the barrows was higher than the female pigs. The results indicate that barrows had higher ether extract content in the ham and loin compared to females. In the shank, the ash content of sows was higher than that of barrows. However, in the loin, there was no influence of the levels of glycerin on chemical composition. Nevertheless, despite the use of glycerin having caused changes in the red color and ash content in the leg of castrated males, in general it did not cause significant changes on the physico-chemical and centesimal characteristics of pork and can be used up to the level of 200g/kg in the feed of these animals...

Determination of the centesimal composition and characterization of flours from fruit seeds.

Fruit seeds, common byproducts of the food industry, are generally discarded despite their potential use as a source of nutrients in the human diet. The dietetic use of the flour made from fruit seeds depends on their centesimal composition and other characteristics. In this work the centesimal compositions were determined of six fruits seeds. The flours obtained from these seeds were characterized by infrared absorption spectrometry, X-ray diffraction, thermogravimetric analysis, and low-field nuclear magnetic resonance. The protein content of the seeds ranged from a low of 10% (Surinam cherry) to a high of 32% (orange). The lipid content varied from 3% (Surinam cherry) to 39% (peach). The highest ash content was 3.9% (melon and peach). The X-ray diffraction analyses showed that the starches from jackfruit and Surinam cherry seeds presented A-type crystallinity and the thermogravimetric tests showed they were the most thermally resistant. The relaxometry studies of the hydrogen nucleus determined the mobility domains of each sample.