Caroline Joy Steel

Filmes e coberturas comestíveis compostas à base de amidos nativos e gelatina na conservação e aceitação sensorial de uvas Crimson

Films based on gelatin and native starches from wheat, sorghum, potato and rice were produced separately and characterized as to their physical-chemical (water solubility and water vapor permeability), physical (thickness and opacity) and mechanical (resistance to traction and percentage elongation at rupture) properties. The same solutions were prepared and applied to Crimson grapes for sensory evaluation and determination of weight loss over 22 days. The sorghum and rice coatings were the most efficient in their extending shelf life (a ten day increase). However, with respect to sensory attributes, the grapes with the rice coating did not show a statistical difference when compared to the control, which presented the lowest scores for global appearance purchase. The sorghum coating presented a water vapor permeability of 5.40 g.mm.m-2.d.kPa, resistance to traction of 85.89 MPa, stretching of 6.61% and opacity of 40%. This film did not present the best characterization values, but was the best coating option. In the sensory evaluation, the coated grapes had a better or similar acceptance, when compared to the control, as to global appearance, shine, color and purchase. With respect to the eating characteristics of the grapes, none of the coatings significantly influenced aroma, flavor and texture, and were accepted by the consumers in every parameter.

Sorghum flour fractions: correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index.

Nutrients composition, phenolic compounds, antioxidant activity and estimated glycemic index (EGI) were evaluated in sorghum bran (SB) and decorticated sorghum flour (DSF), obtained by a rice-polisher, as well as whole sorghum flour (WSF). Correlation between EGI and the studied parameters were determined. SB presented the highest protein, lipid, ash, β-glucan, total and insoluble dietary fiber contents; and the lowest non-resistant and total starch contents. The highest carbohydrate and resistant starch contents were in DSF and WSF, respectively. Phenolic compounds and antioxidant activities were concentrated in SB. The EGI values were: DSF 84.5 ± 0.41; WSF 77.2 ± 0.33; and SB 60.3 ± 0.78. Phenolic compounds, specific flavonoids and antioxidant activities, as well as total, insoluble and soluble dietary fiber and β-glucans of sorghum flour samples were all negatively correlated to EGI. RS content was not correlated to EGI.

Physical and Sensory Properties of Regular and Reduced-Fat Pound Cakes with Added Amaranth Flour

ABSTRACT The sum of wheat flour and corn starch was replaced by 10, 20, or 30% whole amaranth flour in both conventional (C) and reduced fat (RF) pound cakes, and the effects on physical and sensory properties of the cakes were investigated. RF presented 33% fat reduction. The increasing amaranth levels darkened crust and crumb of cakes, which decreased color acceptability. Fresh amaranth-containing cakes had similar texture characteristics to the controls, evaluated both instrumentally and sensorially. Sensory evaluation revealed that replacement by 30% amaranth flour decreased C cakes overall acceptability scores, due to its lower specific volume and darker color. Amaranth flour levels had no significant effect on overall acceptability of RF cakes. Hence, the sum of wheat flour and corn starch could be successfully replaced by up to 20% amaranth flour in C and up to 30% in RF pound cakes without negatively affecting sensory quality in fresh cakes. Moisture losses for all the cakes were similar, ≈1% per ...

Effect of Adding Different Dietary Fiber Sources on Farinographic Parameters of Wheat Flour

ABSTRACT Breadmaking is a complex process that involves a series of parameters that must be controlled. Rheological measurements are often used to predict the behavior of wheat dough during processing and the quality of the final product. There are many different dietary fiber sources that can be used to enhance the nutritional quality of bread. However, they will affect processing and final product quality. Response surface methodology (RSM) was employed to study the effects of adding different dietary fiber sources (wheat bran, resistant starch, and locust bean gum) on farinographic parameters of wheat flour. The experiments were conducted according to a 23 central composite rotational design (CCRD). With the experimental results or responses (farinographic parameters), the effect of each variable was calculated and the interactions between them were determined. Models that explain the effects of the different fiber sources on water absorption, arrival time, dough development time, and mixing tolerance ...

Desenvolvimento de massa alimentícia fresca funcional com a adição de isolado protéico de soja e polidextrose utilizando páprica como corante

The trend of the current consumer is to use foods that are easy to prepare and that besides having nutritional quality provide health benefits. In this work, fresh food with functional characteristics was developed incorporating Soy Protein Isolate (SPI) and polidextrose using paprika as the coloring agent. The consumption of IPS could contribute to decrease cholesterol levels while polidextrose, acting as a fiber, could promote the reduction of risk of colon cancer. The optimization of the formulation was carried out using a 23 complete factorial design considering independent variables the following contents: i) SPI; ii) polidextrose; and iii) paprika. The effects of these variables on the quality of the food were evaluated through physical-chemical characteristics (color and cooking test), instrumental texture, and sensory analysis. Regarding the physical parameters, instrumental color of the raw pasta was affected only by the addition of paprika. The parameters cooking time (2.5 minutes), increase in mass (1.40 to 1.64%), and loss of solids (3.80 to 5.56%) were not influenced by the ingredients used. Elasticity (instrumental texture parameter) was reduced with the increase of polidextrose. Regarding sensory analysis of the raw food, an increase in the addition of SPI and a reduction in the addition of polidextrose positively affected global acceptance and purchase intention. An increases in SPI and paprika increased color acceptance. Regarding sensory analysis of the cooked food, SPI had a positive effect on texture while polidextrose and paprika negatively affected this parameter. Nevertheless, the ingredients used did not influence purchase intention of the cooked food. The ideal percentages of polidextrose, soy protein isolate, and paprika were 3.5, 8.0, and 1.5%, respectively.

Thermoplastic Extrusion in Food Processing

Extrusion cooking was first introduced in food and feed processing in the late 1950s. Since then, the systems involved have grown in popularity, efficiency and flexibility. Extrusion cooking technology is most used for cereal and protein processing in the food industry and is closely related to the pet food and feed sectors. In the last decade, the development of extruders has evolved to yield sophisticated products, new flavour generation, encapsulation and sterilisation.

EFEITO DO TEOR DE FARELO DE MARACUJÁ E DA UMIDADE E TEMPERATURA DE EXTRUSÃO NO DESENVOLVIMENTO DE CEREAL MATINAL FUNCIONAL ORGÂNICO

the analysis of the results using the Response Surface Methodology. The effects of the percentage of added passion fruit fiber (0-30%), raw material moisture content (18-28%) and the second and third extruder (single screw Brabender, L/D 20) zone temperatures (120-160 °C) on the radial expansion index (EI), hardness and luminosity (L*) of the extrudates were studied. The response surfaces showed that the lowest values of the variables studied resulted in the greatest radial expansion. The most important effect on hardness was that of moisture, and increasing the moisture content led to a significant increase in the hardness of the extrudates. With respect to luminosity, high levels of passion fruit fiber reduced the L* values, producing darker extrudates, contrary to the effect of temperature, for which high temperatures increased L*, producing lighter extrudates. The extrudate considered to be an optimum product presented a high percentage of dietary fiber (approximately 11%), an EI of 4.1, hardness of 12.92 N and L* of 55.93.

Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour

The aim of this study was to verify the influence of the addition of the enzyme xylanase (four concentrations: 0, 4, 8, and 12 g.100 kg-1 flour) on the characteristics of loaf bread made with white wheat flour or whole grain wheat flour. Breads made from white flour and added with xylanase had higher specific volumes than those of the control sample (no enzyme); however, the specific volume did not differ significantly (p < 0.05) among the breads with different enzyme concentrations. All formulations made from whole grain wheat flour and added with xylanase also had specific volumes significantly higher than those of the control sample, and the highest value was found for the 8 g xylanase.100 kg-1 flour formulation. With respect to moisture content, the formulations with different enzyme concentrations showed small significant differences when compared to the control samples. In general, breads made with the addition of 8 g enzyme.100 kg-1 flour had the lowest firmness values, thus presenting the best technological characteristics.

Protein Characteristics that Affect the Quality of Vital Wheat Gluten to be Used in Baking: A Review

The use of vital wheat gluten in the baking industry and wheat flour mills aims to improve the rheological characteristics of flour considered unsuitable to obtain products such as sliced bread, French bread, high-fiber breads, and other products that require strong flours. To improve characteristics such as flour strength, dough mixing tolerance, and bread volume, vital wheat gluten is added to flour at levels that can vary from 2% to 10% (flour basis), with 5% being a commonly used dosage. However, the vital wheat gluten commercialized in the market has few quality specifications, especially related to the characteristics of the proteins that constitute it and are responsible for the formation of the viscoelastic gluten network. Information on protein quality is important, because variations are observed in the technological quality of vital wheat gluten obtained from different sources, which could be associated to damage caused to proteins during the obtainment process. Several tests, either physical-chemical analyses, or rheological tests, are carried out to establish gluten quality; however, they are sometimes time-consuming and costly. Although these tests give good answers to specify gluten quality, flour mills, and the baking industries require fast and simple tests to evaluate the uses and/or dosage of vital gluten addition to wheat flour. This review covers the concepts, uses, obtainment processes, and quality analysis of vital wheat gluten, as well as simple tests to help identify details about protein quality of commercial vital wheat gluten.

Development of loaf bread with the addition of "okara" flour.

Neste trabalho, estudou-se o efeito da adição de farinha de “okara” (resíduo da produção de leite de soja) sobre as características tecnológicas e o comportamento durante a estocagem de uma formulação de pão de fôrma. A “okara”, com 75% de umidade inicial, foi prensada e seca até 8% de umidade, em estufa a 65 °C por 4 h, moída e utilizada para substituir 0, 5, 10 e 15% da farinha de trigo na formulação de pão de fôrma. Avaliaram-se a composição química e a granulometria das farinhas de trigo e de “okara”, o volume específico dos pães e o teor de umidade, a textura e a cor dos pães nos dias 0, 4 e 7 de estocagem. Além disto, foi realizada análise sensorial nos dias 1 e 4 de estocagem. Os resultados indicam que o aumento da adição de farinha de “okara” reduziu o volume específico e a coesividade, aumentou a umidade, a dureza e a mastigabilidade, e intensificou a cor do miolo. Durante a estocagem, observaram-se a redução da umidade, o aumento da dureza e da mastigabilidade, e a diminuição da coesividade para todos os ensaios. As características sensoriais dos pães após quatro dias de estocagem foram alteradas, com a redução da aceitação do sabor e da textura, segundo a avaliação dos 35 julgadores. A adição de 10% de farinha de “okara” na formulação de pão de fôrma apresentou características tecnológicas e sensoriais aceitáveis, sendo esta a percentagem recomendada para a substituição da farinha de trigo utilizada neste estudo.