Aurélia Dornelas de Oliveira Martins

Minimally processed ‘Pera’ orange: effect of antioxidant agents on the sensorial acceptance and physicochemical characteristics

The aim of this study was to evaluate the sensory acceptance of ‘Pera’ orange minimally processed with antioxidants and their physicochemical characteristics. After processing the oranges it was added citric acid and ascorbic acid, both at a concentration of 2%, the oranges were packed and stored at 5°C and 10°C to perform the physicochemical and sensory acceptability analysis until 96 hours of storage. The variable mass loss was interfered by time, temperature and treated with antioxidant. The values of pH, soluble solids and mass loss were both interfered by the addition of antioxidants as the storage time. The use of antioxidants did not negatively affect the sensory acceptance with the storage time, but the minimally processed orange without the addition of antioxidants was affected. The industrial application of antioxidants in minimally processed oranges is a promising technology to maintain the quality and extend the shelf life of this product.

Efeito de yacon na aceitação sensorial de kefir e viabilidade de bactérias láticas na bebida

Kefir is a beverage resulting from the fermentation of kefir grains in pasteurized or sterilized milk. Regular consumption can have beneficial effects on consumer health. The objective of this work was to evaluate the effect of the addition of yacon on the sensorial acceptance of kefir as well as the viability of lactic acid bacteria present in the beverage. Two formulations, F1 (kefir with papaya pulp and banana) and F2 (Kefir with papaya pulp and banana added with yacon) were elaborated. Analyzes of lactic bacteria and total and thermotolerant coliforms were carried out, besides the sensorial analysis with 50 non-trained evaluators. The microbiological analyzes were within the standard of the current legislation. As for lactic acid counts, the formulations presented similar values, and it can not be said that yacon helped their growth. The product was accepted for color and aroma for both formulations and for kefir with yacon acceptance in the parameter acidity and overall impression. Regarding flavor, both formulations presented values close to the indifference region, but the yacon sample improved the acceptance in taste and overall impression. During the sensorial analysis, it was observed that some evaluators still did not know the kefir, which emphasizes the importance of its popularization in the region.

In vitro and in vivo resistance of Lactobacillus rhamnosus GG carried by a mixed pineapple (Ananas comosus L. Merril) and jussara (Euterpe edulis Martius) juice to the gastrointestinal tract

This study evaluated the viability of Lactobacillus rhamnosus GG (LGG) and its in vitro and in vivo resistance to the gastrointestinal tract (GIT) when carried by a mixed fermented pineapple and jussara juice. The effects of product ingestion on the biochemical characteristics of the blood and on the development of aberrant crypt foci (ACF) in Wistar rats were also determined. The LGG viability in probiotic juice was higher than 7.2 log CFU/mL throughout 28 days at 8 °C. The mean count of the probiotic microorganism in the fecal samples of the rats was 5.6 log CFU/g, identical to the count at the end of the in vitro trial (enteric phase II), indicating that the mixed pineapple and jussara juice was an excellent vehicle for LGG. No difference (p > .05) was verified to ACF among the groups. However, the results for the probiotic culture viability and its in vitro and in vivo resistance to the gastrointestinal tract suggest that this juice is an excellent carrier matrix for LGG and contributed to a reduction in the levels of the LDL (low density lipoprotein) fraction of the blood cholesterol, thus being an aid in the control of coronary diseases.

Evaluation of the physicochemical, microbiological and sensorial characteristics of spicy ricotta cream

Ricota e um queijo de origem italiana, fabricada por meio de precipitacao acida para separacao das proteinas do soro do leite. Esse queijo pode ser consumido natural, com ou sem sal, ou ainda condimentado. O objetivo dessa pesquisa foi elaborar ricota em pasta com diferentes condimentos com a finalidade de avaliar suas caracteristicas fisico-quimicas, microbiologicas e sensoriais apos a fabricacao (tempo zero) e apos sete dias de armazenamento (tempo 7). Assim foram produzidas cinco tipos de ricotas condimentadas, com alho, salsa, manjericao e ervas. Quanto as caracteristicas fisicoquimicas variaram de 76,13 a 77,38 para umidade, de 6,03 a 6,09 para pH e para EST de 22,61 a 23,87. Nas analises microbiologicas foram observados os seguintes resultados: < 0,3 NMP/g de coliformes tanto no tempo zero como no tempo 7, < 1,0 x 101 UFC/g de estafilococos produtores de coagulase positiva para o tempo zero e tempo 7 e contagem total de aerobios mesofilos entre, 2,2 x 102 e 2,8 x 103 UFC/g para o tempo zero e 3,2 x 103 a 3,8 x 104 UFC/g. A resposta de aceitacao das diferentes amostras de ricotas condimentadas foi “gostei moderadamente”. Todas as ricotas estao de acordo com as legislacoes vigentes.

PERFIL SENSORIAL DE BEBIDA LÁCTEA SABOR MAÇÃ VERDE E PÊSSEGO UTILIZANDO ANÁLISE DESCRITIVA QUANTITATIVA

This paper aims at determining the sensory profile of milk drink flavored green apple and peach using the process called Quantitative Descriptive Analyses method (QDA). We have selected assessor candidates through the application of 100 questionnaires. Initially, 62 assessors were recruited and, 8 trained people were obtained. QDA samples containing two inputs at the concentrations had been formulated to perform the test. They were indicated by the dairy partner of this work then offered to 8 trained panelists with the evaluation form. Averages were calculated and subsequently was held the making of the radial graph. It can be seen to drink milk green apple flavor, which the attributes aroma, sweetness and color have higher average when compared with others attributes. The viscosity and acidity have average values and a low residual taste value. The average acidity and viscosity may be due to the kind of formulation used. It was observed that the drink milk peach flavor, aroma and sweetness attributes had higher average when compared with other attributes. These had average values. Thus we have concluded, there is no high discrepancy among the attributes analyzed when compared between samples of green apple and peach, demonstrating that the product possesses good standardization with relation to the sensory attributes evaluated, already they use the same basic mix for both flavors. .

EMAE'S experience in the substitution of the regulation systems of the underground power plant, Henry Borden

The aim of this paper is to present Henry Bordens regulation systems modernization. This power plant is located in Cubatao, Sao Paulo, and the company responsible for it is EMAE - Empresa Metropolitan de Aguas e Energia S/A. The modernization consisted in the total substitution of the regulation systems, which include the installation of digital electronic governors and potential regulation, indirect static excitation and auxiliary system of 125 Vcc. The aim of this project is: new composition of the security and operation liability conditions of the regulation system of the power plant; extension of usefulness with lower costs; faster answering time; decrease of the maintenance costs; improvement of operational performance especially during the instability occurrences in the system.