Adelaide Del Pino Beléia

Formulation and evaluation of dry dessert mix containing sweetener combinations using mixture response methodology.

Abstract Reduced calorie foods are an important area for product development. Foods formulated for diabetics and/or weight reduction tend to replace bulk caloric sweeteners with high intensity sweeteners. A mixture experimental design was used to model the acceptability of a low calorie dessert mix sweetened with single, binary and tertiary combinations of saccharin, cyclamate and stevioside. The design included constraints to permit sweetener addition according to the limits of food laws. The dessert mixture had a 37% caloric reduction when compared to the sucrose sweetened pudding, and texture equivalent to commercial products was reproduced with the addition of 0.01 g/100 ml carrageenan. The most acceptable combination of the sweeteners tested was saccharin: cyclamate (0.755:0.245), but other combinations could be used to obtain an acceptable product taking cost of the ingredients into consideration. ©

Isoflavonas em produtos comerciais de soja

Isoflavones, associated with soy protein consumption, constitute a group of substances involved in anti-carcinogenic activity, reduction of the loss of bone mass and decrease of blood cholesterol, are considered functional compounds. Isoflavones in commercial soy foods produced in Brazil were determined. Five soy flours (SF), four textured vegetable proteins (TVP), two hydro soluble extracts (HE) and four formulated infant foods (IF) were analyzed. Isoflavone extraction was with ethanol and acetic acid and quantification and identification were accomplished by HPLC. Soy flour and textured vegetable protein contained mostly conjugated malonyl-glucosides, a SF (96mg of aglycons equivalent/100g) and TVP (70mg of aglycons equivalent /100g), obtained from the same cultivar were different in concentration and distribution of the compounds due to processing conditions. Hydro soluble extracts and formulated infant foods had aglucones varying from 8% to 28% of the total isoflavones, but the predominant isomers were b-glucosides. Twenty-five grams of soy protein a day, from SF or TVP, contribute with more than the recommended consumption of 50mg of total isoflavones a day. In the formulated infant food the concentration of total isoflavones was lower than in the other products due to addition of other ingredients.

EFFECTS OF ISOFLAVONES ON BEANY FLAVOR AND ASTRINGENCY OF SOYMILK AND COOKED WHOLE SOYBEAN GRAINS 1

6 ABSTRACT - Flavor is the main limiting factor affecting soybean acceptability in the Occidental countries. The purpose of this study was to determine the effetcs of isoflavones on soybean flavor. Differences in beany flavor and astringency of soymilk and cooked whole soybean grains, prepared with cultivars IAS 5 and BR-36 (136 and 54 mg of total isoflavones /100 g of sample, respectively) with pre-soaking and pre-heating of grains, were sensorially analised, by an unstructured category scale of ascending intensity. Differences in isoflavone contents for both soybean cultivars were maintained in the two products, despite the pre-treatments in the processing. Pre-soaking of grains intensified beany flavor in the soymilk, reducing the perception of astringency, which is caused by the aglucones that were developed in reduced amounts.The whole soybeans grains cooked under pressure (1.5 kgf/cm 2 at 127°C) presented reduced levels of isoflavones malonyl-glucosides. Due to thermal instability, these compounds were converted to conjugated glucosides, genistin and daidzin. In the cooked whole soybean grains, no aglucones were formed and consequently it was not possible to detect differences in astringency. Results suggest that pre-heating of grains promote better flavor in soybean products.

Isolamento, fracionamento e caracterização de paredes celulares de raízes de mandioca (Manihot esculenta, Crantz)

During cooking of cassava tubers starch gelatinizes and there are physical-chemical alterations in cell wall material, reducing intercellular cohesion and softening the tissue, playing an important role in cooking time. Cell wall material from tubers at two harvesting ages of two cultivars were isolated, fractionated and evaluated. Starch was eliminated by wet sieving and enzymatic hydrolysis and the cell wall material was fractionated into cellulose, hemicellulose and pectin. Quantitatively cellulose had the highest concentration varying from 57.2 to 70% of the initial isolated cell wall material, followed by pectin and hemicellulose. Cell wall material isolated decreased with the age of the roots and cellulose concentration decreased in the older roots. Pectin fraction differed in sugar concentration between roots of different ages, higher in older roots while for uronic acid content there were differences for age of roots and cultivars.

Estabilidade físico-química e sensorial do suco de limão Tahiti natural e adoçado, congelado

Tahiti lime juice sweetened with 60% sucrose (w:w) and natural was frozen and stored for 60 days. Analysis of variance, comparison of means and regression analysis were used to evaluate the effect of sucrose addition and time of storage on physicochemical and sensory characteristics of the juices. Sixty percent sucrose was added because simple dilution of the sweetened juice produced limonade with high acceptability. The juice stored without sugar was sweetened and diluted in the same proportion of the sweetened one before analysis. Concentration of soluble solids, total acidity and ascorbic acid, and pH of the juice were not affected by storage time. Sensory analysis did not detect the darkening that occurred during storage, which could be determined by spectrophotametry. Sensory attributes of aroma and flavor of aged lime juice, as well as sweetness perception were affected by storage time.

Hidratação de tecidos de raízes de mandioca (Manihot esculenta Crantz.) e gelatinização do amido durante a cocção

Durante a coccao da mandioca ocorrem modificacoes fisicas e quimicas nos tecidos e a textura final e importante para a aceitabilidade e o consumo de mandiocas. A coccao a 80° e em agua em ebulicao de duas cultivares, aos 12 e 25 meses apos o plantio, foi acompanhada determinando-se o ganho de peso (hidratacao) e o grau de gelatinizacao das amostras. Gelatinizacao foi determinada por colorimetria com iodo apos dissolucao em alcali das amostras cozidas por diferentes periodos de tempo. A 80°C a hidratacao e a gelatinizacao nao se completaram, o que ocorreu com a coccao em agua em ebulicao. O grau de hidratacao foi diferente entre cultivares e entre amostras de 12 e 25 meses de plantio e pode ser descrito matematicamente por modelo de ordem zero. Amostras colhidas 12 meses apos ao plantio hidrataram mais rapido que aos 25 meses e a cultivar IAPAR-19 Pioneira hidratou mais rapido que a cultivar Catarina Amarela. Quanto mais rapida a hidratacao mais rapido o cozimento e quanto maior a hidratacao maior o rendimento em produto cozido.

Viscozyme L action on soy slurry affects carbohydrates and antioxidant properties of silken tofu

This study investigated the enzymatic treatment of soy slurry using Viscozyme L to hydrolyze the carbohydrates. The optimum temperature of Viscozyme L action was 55 °C. The increase of glucose and galactose content in tofu (1.36 and 0.19 g/100 g, respectively) confirmed the Viscozyme activity on soy slurry when compared to the control. The treated tofu had more total phenolics than the control (173 and 161 mg gallic acid equivalents/100 g freeze-dried tofu, respectively) and higher antioxidant activity by the 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt and 1,1-diphenyl-2-picryhydrazyl,2,2-diphenyl-1-picryhydrazyl radical tests. Total reducing sugar (glucose equivalents) content in treated tofu was approximately four times higher than that in the control under the optimum conditions (30 Fungal Beta-Glucanase units/10 g solids, 55 °C, 30 min). The tofus differed in the sensory analysis for soy odor and surface uniformity, but there was no preference for one over the other.

Physicochemical stability of natural or pre-sweetened frozen passion fruit juice

Passion fruit juice, pure and sucrose sweetened (1:1, w:v), was frozen and stored for 8 months in freezers. The effect of storage time and sucrose addition on physicochemical properties of the juices was evaluated, in the fresh juice, and then every two months in the stored samples. Concentration of soluble solids, organic acids, total and reducing sugars and ascorbic acid, as well as pH were not affected by storage time. Initially sucrose addition modified the juice color, but not during storage time, while the natural juice became more yellow during storage. β -carotene content decreased as a function of storage time, 51.3 % in the pure juice and 29.7 % in the sweetened juice.

Effect of soaking and cooking on phytate concentration, minerals, and texture of food-type soybeans

O aumento de consumo de soja devido a presenca de compostos bioativos despertou o interesse em descrever os constituintes dos graos e variacoes durante o processamento. Fitato tem sido bastante pesquisado, pois quela minerais essenciais, mas tem efeitos beneficos como antioxidante. Este trabalho avaliou a variacao em fitato, calcio, zinco e ferro durante embebicao e coccao de sojas. As razoes molares de fitato: Zn e fitato: Fe foram determinadas para estimar biodisponibilidade dos minerais. Seis variedades de soja para consumo humano foram avaliadas: BR 36, BRS 213, BRS 216, BRS 232, BRS 155 e Embrapa 48. As amostras foram maceradas em agua 3:1 (p/p) por 12 horas em temperatura ambiente e cozidas. O tempo de coccao foi determinado modelando o amaciamento de cada variedade usando conversao fracionada. Umidade, fitato e minerais foram determinados em soja crua, macerada e cozida. Umidade dos graos crus em todas as variedades foi de 9,9 g.100 g-1, aumentando para entre 58,1 e 63,7 g.100 g-1 apos maceracao e entre 63,1 e 66 g.100 g-1 apos coccao. A maceracao causou reducao significativa de fitato (23-30%), mas a coccao nao causou reducao adicional. A razao molar de fitato: Zn foi 20, indicando que a absorcao de zinco pode ser afetada, enquanto a de fitato: Fe foi 8, menor que o nivel de comprometimento de absorcao

Carbohydrate composition of peach palm (Bactris gasipaes Kunth) by-products flours.

The flours obtained from peach palm by-products are rich in dietary fiber (62-71%) and they can be used as food ingredients. The aim of this work was to investigate the carbohydrate composition of the flours processed from the residual parts (stem and median sheath) of a hearts-of-palm industry. The flours were fractionated, based on their solubility, whose monomeric compounds were determined. The fraction containing mostly cellulose (S5) was the most abundant (26-28%), followed by the sum of fractions (S2, 53, S4) extracted with alkaline solutions (21-22%). The S1 fraction contained the highest percentage of uronic acids, which characterizes the presence of pectin. Xylose and arabinose were found in high proportion in S2 and S3 fractions. The S4 and S5 fractions, rich in glucose, were the main portion of the cell wall material and correspond to the insoluble fraction of the dietary fiber.