Carlos José Pimenta

Influência do processamento por via úmida e tipos de secagem sobre a composição, físico química e química do café (Coffea arabica L).

O cafe (Coffea arabica L.) e um importante produto de exportacao brasileira, por fazer parte do habito alimentar da populacao de diversos paises. Sua producao vem passando por transformacoes tecnologicas que tem como objetivo agregar valores qualitativos ao produto destinado tanto para mercado interno como externo. A exportacao do cafe e de produtos alimenticios deve se adequar aos programas de qualidade estabelecidos por acordos politicos internacionais. Assim sendo, objetivou-se, nesse estudo, verificar a influencia do metodo de preparo via umida com tipos distintos de secagens, na obtencao do cafe cereja descascado, sobre a composicao, fisico-quimica e quimica do cafe. Houve influencia da forma, preparo e tipo de secagem sobre as principais caracteristicas estudadas. O cafe cereja descascado apresentou diferencas nos principais indicadores quimicos fisico-quimicos e com uma superioridade para esse metodo de preparo com secagem exclusiva no terreiro, em diversos aspectos. Houve reducao na condutividade eletrica, lixiviacao de potassio e aumento da atividade da polifenoloxidase.

Silagem de resíduos da filetagem de tilápia do nilo (Oreochromis niloticus), com ácido fórmico - análise Bromatológica, físico-química e microbiológica

O experimento avaliou o valor nutritivo da silagem acida da filetagem da tilapia do Nilo (Oreochromis niloticus Linneaus, 1758), visando sua utilizacao em substituicao a farinha de peixe na alimentacao de organismo aquatico. A silagem consistiu de residuos da filetagem de tilapia (carcaca) e 3% de acido formico, armazenada em temperatura ambiente (maxima media de 21,5oC) e temperatura minima media de 15oC, por trinta dias, em baldes de polietileno com um orificio, por onde os gases saiam. O pH foi monitorado no 1o, 15o e 30o dia. Foram realizadas analises microbiologicas para contagem total de microrganismos e coliformes a 35oC e 45oC. O pH apresentou media de 3,95 ao final dos 30 dias. Nas analises microbiologicas observou-se a ausencia de coliformes a 45oC e, que a quantidade de microrganismos diminuiu gradativamente. Do ponto de vista microbiologico, a silagem acida de residuo da filetagem de tilapia mostrou-se como alimento alternativo viavel para a alimentacao animal.

Optimization of alkaline pretreatment of coffee pulp for production of bioethanol

The use of lignocellulosic raw materials in bioethanol production has been intensively investigated in recent years. However, for efficient conversion to ethanol, many pretreatment steps are required prior to hydrolysis and fermentation. Coffee stands out as the most important agricultural product in Brazil and wastes such as pulp and coffee husk are generated during the wet and dry processing to obtain green grains, respectively. This work focused on the optimization of alkaline pretreatment of coffee pulp with the aim of making its use in the alcoholic fermentation. A central composite rotatable design was used with three independent variables: sodium hydroxide and calcium hydroxide concentrations and alkaline pretreatment time, totaling 17 experiments. After alkaline pretreatment the concentration of cellulose, hemicellulose, and lignin remaining in the material, the subsequent hydrolysis of the cellulose component and its fermentation of substrate were evaluated. The results indicated that pretreatment using 4% (w/v) sodium hydroxide solution, with no calcium hydroxide, and 25 min treatment time gave the best results (69.18% cellulose remaining, 44.15% hemicelluloses remaining, 25.19% lignin remaining, 38.13 g/L of reducing sugars, and 27.02 g/L of glucose) and produced 13.66 g/L of ethanol with a yield of 0.4 g ethanol/g glucose.

Caracterização físico-química da mucilagem de inhame liofilizada

The mucilage of yam is of interest in the food industry due to its properties as a thickener, stabilizer and emulsifier. The aim of this study was to characterize the freeze-dried mucilage of yam through physical analysis, chemical and rheological properties. The study measured the proximate composition, caloric value, pH, acidity, minerals, vitamin C, sugars, polyphenols, pectin methylesterase, polygalacturonase, thermogravimetric, differential thermal analysis, differential scanning calorimetry, infrared spectroscopy and viscosity. The lyophilized yam mucilage showed high levels of crude protein and dietary fiber content and low fraction of glucose and calories. A thermogravimetric analysis mucilage of the yam showed a higher weight loss (about 60%) at an average temperature of 200o C, thus precluding their use above this temperature.

Alternative fat substitutes for beef burger: technological and sensory characteristics.

This study aimed to develop a type of hamburger meat product and evaluate the physical features and sensory formulations of oatmeal flour, flour of green banana pulp, flour of green banana peel, flour of apple peel and pulp of Green Banana as fat substitutes. Regarding color, the formulations containing fat substitutes based on green banana presented lower values for b* and L*. Hamburgers with added oatmeal and apple peel flour obtained high values of a* and low values of L*, producing the reddest burgers. Substitutes based on green banana differed from others, resulting in a higher yield of burgers and water-holding capacity during cooking, besides having lower toughness and less shrinkage. The sensory acceptance test for untrained consumers suggests that the flour of peel and pulp of green banana, and oatmeal flour are excellent choices for fat-substitution in beef burger. Although fat contributes to a series of physical and sensory attributes such as softness, juiciness and yield, it is possible to reduce the lipid content in beef burgers without depreciating the quality of food through the use of the following fat substitutes: oat flour, apple peel flour, green banana pulp flour, green banana peel flour and green banana pulp.

Influence of the Addition of Minced Fish on the Preparation of Fish Sausage: Effects on Sensory Properties

In this study, we evaluated the effect of minced fish (MF) inclusion on the acceptance of tilapia sausages. One hundred consumers participated in the sensory acceptance test in relation to the attributes appearance, color, aroma, flavor, texture, overall impression, and purchase intent. The tests were conducted using the same composition of ingredients, varying only the raw material (MF and fillet), resulting in 5 different formulations. To represent the results of the sensory attributes, we generated internal preference maps through principal component analysis and parallel factor analysis, as well as frequency histograms. The data showed greater acceptability for the sample produced with 50% MF, although all had shown satisfactory results. We conclude that inclusion of MF can be suitable in the preparation of fish sausage due to high consumer acceptance.

Fish filleting residues for enrichment of wheat bread: chemical and sensory characteristics.

The fish processing industry generates a large amount of materials discarded as residue. It is known that fish and its residue are a source of essential nutrients. Conversely, bread is a food accessible to different social classes but is deficient in protein, minerals, and fatty acids. Thus, this study aimed to develop bread products based on the addition of flour from Red-tailed Brycon (Brycon cephalus) processing residue and then evaluate the chemical and sensory qualities of the products. In relation to a standard bread formulation without fish flour, the addition of fish flour to bread formulations resulted in products with not only higher contents of protein, essential fatty acids, and minerals, especially calcium and phosphorus, but also lower contents of carbohydrates. The breads with fish flour received sensory acceptance better than or as good as that of a bread formulation without fish flour. Hence, the addition of fish processing residue to breads is a way to provide essential nutrients to the population through a well-accepted, accessible, and low-cost product.

Desempenho produtivo e digestibilidade pela tilápia do NILO (Oreochromis niloticus Linnaeus, 1758) alimentada com dietas suplementadas com níveis crescentes de silagem ácida de pescado

The experiments were carried out in order to evaluate the apparent digestibility coefficients of the nutrients and gross energy of acid silage of filetage residues of the Nile tilapia. The treatments were based on the increasing levels (0, 10, 20, 30, 40%) of the acid silage by substitution of fish meal in the diets. In the digestibility assay a total of 200 sexually inverted juveniles were used. The average weight was 2.0 g and were kept in 40 liter aquariums. Feces collect was made during seven subsequent days and the apparent digestibility coefficients and apparent digestible energy were determined by indirect method, using 1.0% of Cr203 as an indicator. In the performance assay 2000 sexually inverted juveniles were used, with average weight of 0.45g, kept in 1m2 hapas, in a fish crawl. The analyzed variables were: final weight (FWG), total feed intake (TFI), apparent feed conversion (AFC) and length increase (LI). The randomized outline was used with five treatments and four repetitions. The values for apparent digestibility were: apparent digestibility coefficient of dry matter, 95.49%; apparent digestibility coefficient of gross protein, 96.66%; apparent digestibility coefficient of ether extract, 97.18%; apparent digestibility coeficient of gross energy, 95.44%. There was no significant difference (P>0.05) for total feed intake (TFI). One observed a quadratic effect (P<0.01) in the final weight (FWG), apparent feed conversion (AFC) and length increase. One concluded that the acid silage of filetage residues should be efficiently used by the Nile tilapia.

Composição microbiana e ocratoxina a no café (Coffea arabica L.) submetido a diferentes tempos de espera antes da secagem

Cafes (Coffea arabica. L) da cultivar Catuai vermelho foram colhidos em 1o/7/1998 na regiao de Carmo do Rio Claro no Estado de Minas Gerais, onde se utilizaram frutos de um mesmo talhao contendo, em media, 53,89% de cereja, 23,14% seco/passa e 22,96% de frutos verdes. Apos colhidos, os frutos foram separados em lotes com 180 litros de frutos para cada tempo de espera e divididos em tres repeticoes com 60 litros de frutos cada uma; esses frutos foram ensacados em sacos de polietileno trancado e dispostos no terreiro por diferentes tempos, variando em 0,1,2,3,4,5,6 e 7 dias, apos os quais se procedeu a secagem no proprio terreiro ate os graos atingirem de 11 a 13% de umidade. Em seguida, retirou-se uma quantidade suficiente de amostra para analises quimicas e microbiologicas. A composicao microbiana, com a elevacao no tempo de espera para secagem, caracterizou-se por um aumento na infeccao por Fusarium sp, Aspergillus niger e Aspergillus ochraceus nos frutos antes da secagem, diminuicao da infeccao por Cladosporium sp nos frutos e graos, Penicillium sp e Fusarium sp nos graos, com Penicillium sp, Aspergillus niger e Aspergillus ochraceus nao mostrando variacao definida nos graos, porem, com valores elevados em ambos. Considerando-se os niveis de ochratoxina A, nao foi detectada presenca em nenhum dos tempos de espera para secagem analisados.

Quality of beef burger with addition of wet okara along the storage

Aliar o consumo de residuos agricolas e satisfazer o consumidor e um desafio que pode resultar em aporte financeiro para as industrias de alimentos carneos congelados, alem de originar produtos com valor nutricional diferenciado e qualidade tecnologica satisfatoria. Sendo assim objetivou-se elaborar e avaliar as caracteristicas fisicas, quimicas e microbiologicas de hamburgueres congelados crus e fritos de carne bovina com adicao de okara em sua forma umida ao longo do seu armazenamento em congelamento por um periodo de 120 dias. Observou-se que a inclusao de okara foi proporcional a diminuicao do teor proteinas, ao aumento dos teores de lipideos e umidade das formulacoes cruas e fritas e que apos os 120 dias de armazenamento as formulacoes atendiam o preconizado pelo Regulamento Tecnico de Identidade e Qualidade de Hamburgueres. A inclusao de okara aumentou a luminosidade dos hamburgueres e foi diminuindo com o passar dos dias de armazenamento, exceto nas formulacoes com 5 e 10% fritas. Para as formulacoes cruas no tempo zero observam-se menores valores de b*, a* quando comparados ao tempo zero dos hamburgueres fritos, o que leva uma coloracao marrom clara e indicando o clareamento na cor com o aumento da inclusao de okara. Os hamburgueres fritos tambem possuem esta indicacao, porem apresentaram-se marrom mais escuro. A cromaticidade foi maior conforme a inclusao de okara e o passar do tempo. Conclui-se que apos 120 dias de armazenamento os hamburgueres atendiam o preconizado pelo Regulamento Tecnico de Identidade e Qualidade de Hamburgueres no que diz respeito aos teores de proteinas, lipideos e umidade e que atendiam a legislacao do ponto de vista microbiologico. A coloracao marrom dos produtos modificou-se com a inclusao de okara sem, no entanto alterar a coloracao caracteristica de hamburgueres.