Aurélio Vinicius Borsato

Minimilho em conserva: avaliação de híbridos

Baby corn, immature corn-cob yet fertilized, has become important for the canning in Brazil, because it is specially pleasant and low-calories. This research proposed to evaluate the quality of canned baby corn from four cultivars; determine the nutritional compositions of these cultivars; and determine the baby corn yield for canning. The acidification procedures used in processing resulted in a product safe for consumption. The tasters preferred the canned baby corn with highest acidity, which had an estimated pH 3.9 for stabilization, instead of 4.2 and canned with 4.0% brine. The canned of the cv. DKB 214, P 3021, AG 6018 and DKB 215 were considered equally palatable by the tasters. The nutritional compositions of the four cultivars were similar and these were low-calories because they had law-concentration in both the carbohydrate and the protein, and the lipid was insignificant (lower than 0.30%). Thus, considering the yield in baby corn for the canned, the cv. P 3021 was recommended, because it had a yield of 25.90% higher than the cv AG 6018, which had the lower.

Effect of processing on antioxidant potential and total phenolics content in beet (Beta vulgaris L.)

O potencial antioxidante da beterraba esta associado com seus constituintes nao nutritivos, como os compostos fenolicos. A proposta da pesquisa foi avaliar o efeito de duas diferentes tecnicas de processos (secagem e processamento de conservas) sobre o potencial antioxidante (ABTS) e o conteudo de fenolicos de beterraba. Foi usado um secador de circulacao forcada de ar para a secagem. Secagem em altas temperaturas (100 + 90 °C/5,6 horas; 90 °C/6 horas) aumentaram o potencial antioxidante dos produtos processados, enquanto que condicoes brandas, comparativamente, diminuiram (80 °C/6 horas; 100 + 70 °C/6 horas) ou nao tiveram efeito (70 °C/7 horas; 100 + 80 °C/6 horas). Nos processos de conservas, o potencial antioxidante nao diferiu com a variacao de pH (4,2 to 3,8), para qualquer dos quatro ingredientes acidicos testados. Alguns metodos de processamento interferiram no potencial antioxidante dos produtos obtidos, e isso dependeu tambem de mudancas no conteudo fenolico total.