Ana Paula Trindade Rocha

Estabilidade de geleias convencionais de umbu-cajá durante o armazenamento em condições ambientais

The objective was to study the physical and chemical stability of conventional umbu-caja (Spondias spp.) jams during storage for 180 days under ambient conditions. The jams were formulated through a factorial experimental design 22 with 2 experiments at the center point, resulting in 6 experiments, varying concentrations of sucrose (50, 55 and 60%) and pectin of high content of methoxylation (0.5; 1.0 and 1.5%). The formulations were heated and concentrated in open pan until it reached total soluble solids content of â‰^65 oBrix, bottled in clear glass containers and stored at mean temperature and humidity of 23.25 oC and 81%, respectively, performing physical and chemical analysis at every 30 days storage. According to the results, the storage of jams promoted significant increase in pH, total soluble solids (o Brix), ratio (total soluble solids and total acidity), firmness and adhesiveness and significant reductions in data of water activity, total acidity, lightness (L*) , intensity of yellow (+ b*), hue angle (h*) and chroma (c*). A tendency was found toward stabilization of values of moisture content and total solids in most experiments, whereas the intensity of red (+ a*) tended to increase in most jams.

Desenvolvimento, caracterização e estabilidade de geleia tradicional de umbu-cajá

The aim of this study was to develop traditional umbu-caja jam, characterization of its physical, chemical, microbiological and sensory parameters, and to evaluate the stability during storage for six months at ambient conditions. For processing, 44% of the diluted umbu-caja pulp, 1% of high methoxyl pectin (HMP) and 55% of granulated sugar were used. The formulation was subjected to cooking in open stainless steel pan until soluble solids content of about 68 a Brix. The jam was bottled in transparent glass containers. It was characterized and stored in temperature and humidity averages of 23.25 oC and 81% respectively with monitoring by physical and chemical analysis at every 30 days of storage. The results of the chemical characterization showed that product presented high carbohydrate content, low protein and ash contents and calorific value of 256 g kcal/100 g. It was not observed any microorganisms in this product (molds and yeasts, total and thermotolerants coliforms, Staphylococcus, Salmonella and mesophilic bacteria). There was a high acceptability, with acceptance rates greater than 70% for all investigated sensory attributes (color, appearance, aroma, consistency, taste, sweetness and overall impression) and purchase intent of 67.5%, indicating a potential for industrialization and marketing. The storage caused a significant increase in pH, total soluble solids (TSS), TSS/TA ratio and firmness, and significant reductions in titratable acidity (TA), water activity, lightness (L*), intensities of red (a*) and of yellow (b*) colors, chroma (c*), hue angle (h*), extrusion and adhesiveness. There was a tendency for stability of moisture and total solids. The processing of umbu-caja for preparation of jam was feasible, presenting itself as another option of income for small farmers in the Brazilian semiarid.

Cinética de produção de levedura seca em leito de jorro

In this study the production kinetics are studied during drying in a conventional spouted bed drier, with inert particles, working at intermittent feeding of yeast, with initial moisture content of 70% (wet basis). In order to study the influence of the yeast concentration and the input air speed on the production kinetics of dry yeast, a series of 11 experiments according to a factorial design 22 plus a star configuration, with 3 experiments in the central point, was done. It was found that the increasing kinetics was practically linear in all the experiments. From this analysis, optimal operational conditions were found for the drier input air velocity and amount of yeast to be loaded. The attainment of a quality product to be used as a protein complement for animal feeding was also considered.

Composição nutricional de geleias de umbu-cajá durante estocagem em temperatura ambiente

The objective of this study was to evaluate the nutritional composition of imbu-cajá jellies made with sucrose and aspartame during room temperature storage. The formulations were prepared from a mixture of 4 parts of water to 6 parts of pulp, pectin and crystal sugar, in conventional formulations, and aspartame in the dietary formulations. The formulations were heated and concentrated to approximately 63°Brix (conventional jellies with sugar) and 12.5°Brix (dietary jellies with aspartame), then packaged in transparent glass jars, and held for 180 days under ambient conditions, with an analysis of the nutritional composition at zero time (after processing) and after every 30 days of storage. It was verified that the dietary jellies showed good nutritional stability during the storage period, and no significant changes were detected in the values for ash, water content, proteins, caloric value, carbohydrates and total sugars. As for the conventional jellies, it was found that the 180 days of storage promoted significant increases in carbohydrates, calories and reducing sugars, and significant reductions in the water content, total sugars and non-reducing sugars, while the ash values remained statistically stable as also those of the proteins.

Caracterização físico-química de blend de abacaxi com acerola obtido pelo método de liofilização

Objetivou-se caracterizar blend de abacaxi com acerola liofilizado quanto a composicao fisico-quimica. O estudo foi conduzido no Laboratorio de Armazenamento e Processamento de Produtos Agricolas da Universidade Federal de Campina Grande, Campina Grande, Paraiba. As polpas foram homogeneizadas em liquidificador durante 1 min e filtrado em peneira com malha de 2,5 mm, as amostras foram liofilizadas em liofilizador de bancada (Terroni, LS 3000), onde foi desidratada na temperatura de -50 °C por 76 h. A amostra in natura e a liofilizada foram submetidas as analises fisico-quimicas. Onde foi obtido um teor de agua de 92% da amostra in natura e, apos o processo de liofilizacao houve uma reducao de 70%. A atividade de agua (a w ) foi inferior a 0,30 apos a desidratacao. Observou-se que houve um amento significativo nos teores de solidos totais, acidez total titulavel e solidos soluveis totais. No tocante a relacao SST/ATT houve um decrescimo de 8,37% e, com relacao ao pH nao houve diferenca significativa entre a amostra in natura e a liofilizada. Com relacao aos parâmetros de cor observou-se que houve um aumento de 33,91% para luminosidade e para intensidade de vermelho (+a*) de 3%, no entanto para a intensidade de vermelho (+a*) houve uma reducao de 9,27% apos a liofilizacao. O processo de secagem por liofilizacao concentrou as caracteristicas fisicas e quimicas das amostras avaliadas, sendo considerado um metodo eficiente para reducao da atividade de agua e para conservacao dos alimentos. Physical-chemical characterization of pineapple blend with acerola obtained by the lyophilization method Abstract : The objective of this work was to characterize the blend of pineapple and lyophilized acerola as regards the physicochemical composition. The study was conducted at the Laboratory of Storage and Processing of Agricultural Products of the Federal University of Campina Grande, Campina Grande, PB. The pulps were homogenized in a blender for 1 min and screened with a 2.5 mm mesh, the samples were lyophilized in a bench freeze dryer (Terroni, LS 3000), where it was dehydrated at -50 ° C for 76 h. The in natura and lyophilized samples were submitted to physico-chemical analysis. Where a water content of 92% of the sample was obtained in natura and after the lyophilization process there was a reduction of 70%. Water activity (aw) was less than 0.30 after dehydration. It was observed that there was a significant increase in the contents of total solids, total titratable acidity and total soluble solids. Regarding the SST / ATT ratio, there was a decrease of 8.37% and, regarding pH, there was no significant difference between the in natura and lyophilized samples. Regarding the color parameters, it was observed that there was an increase of 33.91% for luminosity and for red intensity (+ a *) of 3%, however for the intensity of red (+ a *) there was a reduction of 9.27% after lyophilization. It was concluded that the drying process by lyophilization concentrated the physical and chemical characteristics of the evaluated samples, being considered an efficient method to reduce water activity and to preserve food.

Influência da temperatura de secagem em leito de jorro sob as características físico-químicas do repolho roxo

O repolho e uma hortalica folhosa com grande valor nutritivo e poder antioxidante, porem rapidamente deteriora-se pelo elevado teor de agua. O processo de desidratacao de polpa ou pure de frutas e hortalicas tem sido amplamente empregado, devido a preservacao das qualidades nutricionais e por sua vez, a secagem em leito de jorro vem sendo amplamente utilizada por atender principalmente esse requisito. Embora os resultados relativos a qualidade dos pos, indiquem a viabilidade do leito de jorro, faz-se necessarios estudar qual a influencia da temperatura nas caracteristicas fisico-quimicas do po obtido. Tendo em vista todos os argumentos mostrados, o presente trabalho tem como objetivo estudar a influencia da temperatura do leito de jorro nas caracteristicas fisico-quimicas do repolho roxo. Primeiramente foi obtido o sumo e a caracterizacao fisico-quimico do mesmo, em seguida o mesmo foi desidratado em leito de jorro nas temperaturas de 60, 70 e 80 °C e posteriormente os pos obtidos foram submetidos a avaliacao fisico-quimica: atividade de agua, teor de agua, pH, acidez total titulavel, teor de solidos soluveis (°Brix) e cor. Os valores de atividade de agua e acidez diminuiram com o aumento da temperatura ocorrendo o inverso para os outros parâmetros. Sendo verificada uma influencia significativa da temperatura sob os parâmetros fisico-quimicos. Influence of drying temperature in spouted bed under the physicochemical characteristics of red cabbage Abstract: Cabbage is a leafy vegetable with high nutritional value and antioxidant power, but quickly deteriorates because of the high water content. The pulp or mashed fruits and vegetables dehydration process has been widely used due to preservation of nutritional quality, and in turn, the drying in spouted bed has been widely used to cater mainly this requirement. Although the results on the quality of post indicate the feasibility of the spouted bed, it is necessary to study the influence of temperature on the physicochemical characteristics of the resulting powder. In view of all arguments shown, the present work aims to study the influence of the spouted bed temperature on the physicochemical characteristics of the purple cabbage. First was obtained juice and physicochemical characterization of it, then it was dried in spouted bed at temperatures of 60, 70 and 80 ° C and then the powders were subjected to physicochemical evaluation: water activity , water content, pH, titratable acidity, soluble solids (° Brix) and color. The water activity and acidity values decreased with increasing temperature, the opposite occur for the other parameters. It is verified a significant influence of temperature on the physical and chemical parameters.

Cuantificación fisicoquímica en gorro turco [Melocactus zehntneri (Britton & Rose) Luetzelburg - Cactaceae]

In Northeast Brazil, the use of melon cactus (Melocactus spp.) is quite common and varied. Thus, the present study aimed to perform various analyzes in cladodes of melon cactus [Melocactus zehntneri (Britton & Rose) Luetzelburg], to understand the reasons for the use of this species. The cladodes were collected in the city of Campina Grande and taken to the Food Engineering Laboratory of the Federal University of Campina Grande, where we performed the following analyses: mass, height, diameter, color, moisture, acidity, pH, ascorbic acid, carotenoids, flavonoids and phenolic compounds, both in the epidermis and in the aquifer parenchyma. The results showed that the epidermis has a higher acidity, ascorbic acid content and lower pH compared to the aquifer parenchyma. The contents of carotenoids, flavonoids and phenolic compounds, were different from the both parts analyzed. The epidermis always had greater quantities of carotenoids, flavonoids and phenolic compounds than the aquifer parenchyma for the three plants, showing that most of the plant defense takes place in this tissue. Further studies, with more accurate techniques, are needed to identify the bioactive components of this species.

Quantification Physicochemical in Melon Cactus [Melocactus zehntneri (Britton & Rose) Luetzelburg - Cactaceae].

In Northeast Brazil, the use of melon cactus (Melocactus spp.) is quite common and varied. Thus, the present study aimed to perform various analyzes in cladodes of melon cactus [Melocactus zehntneri (Britton & Rose) Luetzelburg], to understand the reasons for the use of this species. The cladodes were collected in the city of Campina Grande and taken to the Food Engineering Laboratory of the Federal University of Campina Grande, where we performed the following analyses: mass, height, diameter, color, moisture, acidity, pH, ascorbic acid, carotenoids, flavonoids and phenolic compounds, both in the epidermis and in the aquifer parenchyma. The results showed that the epidermis has a higher acidity, ascorbic acid content and lower pH compared to the aquifer parenchyma. The contents of carotenoids, flavonoids and phenolic compounds, were different from the both parts analyzed. The epidermis always had greater quantities of carotenoids, flavonoids and phenolic compounds than the aquifer parenchyma for the three plants, showing that most of the plant defense takes place in this tissue. Further studies, with more accurate techniques, are needed to identify the bioactive components of this species.

Quantificação Fitoquímica da coroa-de-frade [Melocactus zehntneri (Britton & Rose) Luetzelburg - Cactaceae].

In Northeast Brazil, the use of melon cactus (Melocactus spp.) is quite common and varied. Thus, the present study aimed to perform various analyzes in cladodes of melon cactus [Melocactus zehntneri (Britton & Rose) Luetzelburg], to understand the reasons for the use of this species. The cladodes were collected in the city of Campina Grande and taken to the Food Engineering Laboratory of the Federal University of Campina Grande, where we performed the following analyses: mass, height, diameter, color, moisture, acidity, pH, ascorbic acid, carotenoids, flavonoids and phenolic compounds, both in the epidermis and in the aquifer parenchyma. The results showed that the epidermis has a higher acidity, ascorbic acid content and lower pH compared to the aquifer parenchyma. The contents of carotenoids, flavonoids and phenolic compounds, were different from the both parts analyzed. The epidermis always had greater quantities of carotenoids, flavonoids and phenolic compounds than the aquifer parenchyma for the three plants, showing that most of the plant defense takes place in this tissue. Further studies, with more accurate techniques, are needed to identify the bioactive components of this species.

CARACTERISTICAS FISICO-QUIMICAS E COMPOSTOS BIOATIVOS DE UMBÚ-CAJA EM DOIS ESTADIOS DE MATURAÇÃO

A regiao Nordeste e um berco natural de frutas tropicais e exoticas. A umbu-cajazeira, na regiao nordestina apresenta potencialidades de cultivo e perspectivas de comercializacao, o que objetivou este trabalho avaliar a qualidade fisica, quimica e fisico-quimica da polpa in natura de seus frutos em dois estadios de maturacao. Com a polpa pode produzir diversos produtos como, sucos com alto teor de polpa, suco em po, sorvetes, doces, geleia, compotas, bebidas mistas. O processamento desses frutos tem sido uma alternativa viavel para favorecer a diminuicao de perdas por ser um produto perecivel e agregar valor aos subprodutos, alem da geracao de renda aos pequenos produtores rurais. Os resultados obtidos permitiram concluir que os frutos semimaduros apresentaram maior acidez total, pH baixo e menor teor de solidos soluveis e acucares redutores, no entanto esses frutos apresentaram em sua constituicao quimica maiores resultados para flavonoides, vitamina C e taninos condensados, demostrando que a colheita deve ser realizada neste estadio de maturacao, favorecendo o processo de comercializacao garantido qualidade nutritiva. Estes resultados demonstram a capacidade antioxidante dos frutos de umbu-caja.