Caroline Roberta Freitas Pires

DESENVOLVIMENTO TECNOLÓGICO E CARACTERIZAÇÃO NUTRICIONAL DE MASSA ALIMENTÍCIA ENRIQUECIDO COM FARINHA DE PEIXE

The pasta as stands out for its wealth in carbohydrates and lack in quantity and quality protein. However, it occupies a prominent place among the foods consumed by the population. Given this context, this work aims to produce noodles enriched with different concentrations of fish (Tambaqui, Colossoma macropomum) and flaxseed. Five types of doughs were prepared, a control group and three sample groups with different concentrations of fish (10%, 15% and 20%) and a further group with the association of fish and flaxseed flours (10% + 10%). The samples were evaluated for moisture content, lipid, protein, fiber, ash, carbohydrates and total caloric value. The completely randomized design with three replications was adopted, determining the mean and standard deviation of the values obtained for each sample. The formulations with higher fish content had higher moisture content, protein and ash. The addition of the linseed mass of noodles resulted in an increase in calorific value and fiber values. The pasta fortification different fishmeal concentrations increased the nutritional value of the product, and compose an important alternative to improve the nutritional profile of the food.

Physicochemical and enzimatic transformations of "eva" apples stored under modified atmosphere

The need for a permanent market supply of fresh fruit has generated great interest in postharvest techniques that can promote useful life and quality of the fruit. The aim of this study was to evaluate the efficiency of atmospheric modification using different polymeric films in maintaining postharvest quality and prolonging the shelf life of Eva (Mallus sp) apples. For this, fruits from the city of Barbacena - MG, selected and sanitized were packed in plastic trays and wrapped in the corresponding films. The films used were: polypropylene - 20 µm, low-density polyethylene - 14 µm and high-density polyethylene - 7 µm. Another group of fruits (control) was not submitted to a modified atmosphere. Subsequently, all the the packages were stored under refrigeration (0 ° C ± 0.5) for 210 days and the evaluations of the following variables were performed every 30 days of storage: hydrogen potential (pH), titratable acidity, soluble solids, weight loss, firmness, total pectin, soluble pectin, pectin methyl esterase and polygalacturonase. The work was conducted in a completely randomized design (4x8), with 4 treatments and 8 experimental times. Each treatment consisted of three replicates and each experimental unit consisted of six fruits. The results were submitted to variance analysis and means were compared by the Tukey test at 5% probability and regression analysis. The low density polyethylene (14 µm) packaging provided the best conservation of the Eva cultivar apple textural characteristics.