Eduardo Ramirez Asquieri

Fermentado de jaca: estudo das características físico-químicas e sensoriais

The jackfruit is the largest of all cultivated fruits. It is rich in fibers, calcium, phosphorous, potassium, magnesium, vitamin C, and carbohydrates whose concentration is of around 22 per cent thus indicating its potential for the production of fermented beverages. The present study aimed at characterizing, by means of physicochemical analyses, the fermented jackfruit after an 11-month storage period and assess its acceptance by applying a nine point structured hedonic scale. The obtained results were compared to those established by law for grape wines and it was shown that only the chloratum rate was elevated. All the other values were compatible with other fermented fruits. The fermented jackfruit showed results close to those established for demi-sec wines and reached an alcoholic degree of 13 °GL. Sensorial analysis rated the acceptance at 78%, calculated by means of the percentage of rates above 5, which evidenced good acceptance by the tasters.

Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients

Jabuticaba (Myrciaria cauliflora. Mart) is a highly perishable fruit native to Brazil, which is consumed both fresh and industrially processed in the form of juices, jams, wines and distilled liqueurs. This processing generates a large amount of waste by-products, which represent approximately 50% of the fruit weight. The by-products are of interest for obtaining valuable bioactive compounds that could be used as nutraceuticals or functional ingredients. In this study, fermented and non-fermented jabuticaba pomaces were studied regarding their hydrophilic and lipophilic compounds, as well as their antioxidant properties, including: soluble sugars, organic acids and tocopherols (using high performance liquid chromatography coupled to refraction index, diode array and fluorescence detector, respectively); phenolics and anthocyanins, (using liquid chromatography coupled to diode array detection, and mass spectrometry with electrospray ionization); and fatty acids (using gas-liquid chromatography with flame ionization detection). The analytical data demonstrated that jabuticaba pomaces are a rich source of bioactive compounds such as tocopherols, polyunsaturated fatty acids and phenolic compounds (namely hydrolyzable tannins and anthocyanins) with antioxidant potential. Therefore, jabuticaba pomace may have good potential as a functional ingredient in the fabrication of human foods and animal feed.

Antocianinas, ácido ascórbico, polifenoles totales y actividad antioxidante, en la cáscara de camu-camu (Myrciaria dubia (H.B.K) McVaugh)

Este trabajo fue realizado en la UNAS, Tingo Maria, Peru. Los objetivos fueron evaluar el contenido de antocianinas, acido ascorbico, y polifenoles totales, en la cascara fresca y seca de camu-camu (Myrciaria dubia (H.B.K) McVaugh) en diferentes estados de madurez; evaluar la actividad antioxidante en la cascara seca, usando diferentes tipos de radicales (DPPH, ABTS+ y Peroxilo) y correlacionar el valor de acido ascorbico y polifenoles totales con la actividad antioxidante. La extraccion fue realizada en medio acuoso, y los resultados de las evaluaciones de cada experimento fueron analizados por un diseno completamente al azar (DCA), segun la prueba de t-student (p < 0,05). El extracto de la cascara de la muestra madura fresca mostro las concentraciones mas elevadas de acido ascorbico y antocianinas en relacion al pinton y verde, con 21,95 mg.g-1 cascara, y 46,42 mg.L-1 de cianidin-3-glucosido, respectivamente, mientras que el extracto de la cascara seca del pinton mostro el mayor valor de acido ascorbico y polifenoles totales con 53,49 mg.g-1 muestra y 7,70 mg de Ac. Galico/g muestra. La mayor actividad antioxidante, fue en los extractos de la cascara seca de muestra pinton, con IC50 = 46,20; 20,25 y 8,30 μg.mL-1 frente a los radicales DPPH, ABTS+ y Peroxilo respectivamente.

Use of sugar apple, atemoya and soursop for technological development of jams: chemical and sensorial composition

Fruta do conde, atemoia e graviola sao frutos tropicais muito apreciados por seu sabor agradavel, aromatico e marcante. Neste trabalho, constatou-se que as polpas de frutas frescas tiveram altos valores nutricionais, uma vez que estas continham niveis significativos de carboidratos. Os resultados para a analise da composicao quimica das polpas de frutas frescas, obtidos para fruta do conde, atemoia e graviola foram respectivamente: umidade (79,65, 77,06 e 85,30 g.100 g-1), carboidratos (20,52, 22,01 e 13,83 g.100 g-1), acucares totais (19,57, 21,93 e 10,12 g.100 g-1) e solidos soluveis (22,00 25,10 e 12,83 oBrix). Com o objetivo de processar as frutas maduras para agregar valor a essas frutas, geleias foram desenvolvidas. Os resultados da analise da composicao quimica das geleias de pinha, atemoia e graviola foram respectivamente: umidade (26,23, 27,94 e 21,52 g.100 g-1), carboidratos (73,05, 71,44 e 77,83 g.100 g-1), pH (3,41, 3,34 e 3,41) e solidos soluveis (63,00, 65,00 e 68,60 oBrix). As geleias foram submetidas a Analise Descritiva Quantitativa. Um total de 12 provadores treinados avaliaram os atributos sabor, consistencia, aparencia e aceitabilidade global das geleias em uma escala hedonica de 9 pontos. Baseado na avaliacao sensorial, as geleias apresentaram uma boa aceitacao global e a geleia de atemoia foi a preferida dos provadores.

Development and antioxidant capacity of sapota pulp Jelly (Quararibea cordata Vischer)

Sapote (Quararibea cordata Vischer), also known as a chupa-chupa, is originated from the Brazilian, Peruvian and Colombian Amazon. The pulp of the ripe fruit is edible, fibrous, of intense orange color, sweet flavor and aromatic. Since the fruit is known in the Amazon only in its domesticated state, this work becomes necessary. With the aim of meeting the demand for new products in domestic and international markets, sapota pulp jelly has been developed. The jelly was assessed for moisture, ash, lipids, proteins, carbohydrates, dietary fiber, pectin, pH, total acidity, solids soluble, sugars, organic acids, carotenoids, phenolic compounds and antioxidant capacity. The final product met the standards required by Brazilian law, and 32.68% moisture and 61.06% °Brix. Also, in accordance with the laws attributed to this product, jelly sapota pulp can be considered a food rich in fiber, as presented content above 5%. The jelly, showed content of total phenolics compounds (102 mg GAE. 100 -1) in relation to fresh fruit (21 mg GAE.100 g-1). There was the identification in the antioxidant capacity (9.05% scavering of DPPH radical), giving the final product antioxidant properties. Also were analyzed the microbiological characteristics of the product which was not observed the presence of thermotolerants coliforms, yeast and molds. The sapota can be considered effective raw materials in the preparation of jam and this had an antioxidant activity and source of fiber.

Potencial antioxidante de geleia de araçá durante o armazenamento

The araca (Brazilian guava) jam is a promising alternative for expanding the consumption of this fruit, besides adding value to it and making the Brazilian Savannah fruits known. Therefore, this research aimed to study the physical and chemical characteristics of the araca jam, as well as to evaluate the presence and behavior of antioxidant compounds and color, during 12 months of storage. The results obtained for centesimal composition, sugars, fibers, pectin, and consistency showed that the use of araca was suitable for the jam production, and that the product remained within the standards established by the Brazilian legislation. The total acidity, phenolic compounds, color parameters, and organic acids contents decreased during storage, while the pH and antioxidant potential increased, during one year of storage. Thus, it was possible to conclude that the araca jam is a product with good nutritional characteristics, presenting good levels of antioxidant compounds, during storage, and meeting the demands of the modern consumer, i.e. practicality and healthiness.

Production of glucose and fructose syrups from cassava (Manihot esculenta Crantz) starch using enzymes produced by microorganisms isolated from Brazilian Cerrado soil

A alta demanda por acucares e o desenvolvimento da tecnologia enzimatica tem aumentado a producao de adocantes, principalmente xaropes de glicose e frutose. Este trabalho descreve uma tecnologia para a producao de xaropes de glicose e frutose a partir de amido de mandioca usando enzimas produzidas por microrganismos isolados do solo do Cerrado Brasileiro. Primeiramente, Aspergillus niger e Strepotmyces sp. foram isolados a partir do solo e usados como fontes produtoras de glicoamilase (GA) e glicose isomerase (GI). Apos caracterizacao GA e GI exibiram pH otimo de 4,5 e 8,0, respectivamente. GA apresentou uma atividade maxima a 60 oC enquanto que GI a 80 oC. GA e GI mantiveram 65 e 80%, respectivamente, da atividade inicial, apos 180 minutos de incubacao a 60 oC. Os parâmetros cineticos Km e Vmax foram 0,476 (mg mL-1) e 8,58 (µmol min-1) para GA e 0,082 (M) e 48,20 (µmol min-1) para GI. A maxima producao de xarope de glicose ocorreu apos 24 horas de reacao com um rendimento de 98%. A producao de xarope de frutose com 42% (m/v) foi alcancada apos 96 horas de reacao.

Caracterização e análise sensorial de biscoitos de polvilho elaborados com diferentes níveis de farelo de mandioca

This study evaluated the chemically composition, color, specific volume and acceptability of biscuits made with cassava bagasse dehydrated. Held prior to the dehydration of cassava bagasse, then prepared themselves for producing biscuits with concentrations of cassava bagasse from 0% (BP), 2% (BF2), 4% (BF4) 6% (BF6) and 8% (BF8), instead of cassava starch. Data were analyzed by analysis of variance, Tukey at 5% level of significance. The dietary fiber content and attributes of color (L*, a* b*) the biscuits increased with the addition of cassava bagasse dehydrated, the dietary fiber content ranged from 5.47g 100g-1 to 11.40g 100g-1 and the protein ranged from 6.66g 100g-1 to 7.26g 100g-1. In 100 g of biscuit with 8% of cassava bagasse dehydrated are met 20%, 32%, 26%, 38%, 79%, 16% and 20% of dietary reference intakes for calcium, copper, phosphorus, magnesium, manganese, potassium and zinc, respectively. The specific volume of biscuits decreased with the increase of cassava bagasse. The biscuits were good acceptance for appearance, flavor and texture. It is concluded that cassava biscuits made with cassava meal dehydrated form a product with good nutritional potential and good acceptability.

Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance

Yacon is considered a functional food due to its the fructooligosaccharide (FOS) content, however its perishability and low production volume is a problem. The aim of this study was to analyze the changes in aging during one year of storage and conduct sensory analysis of fermented of yacon. For one year total acidity, volatile acidity, free and total sulfur dioxide, reducing sugars, sucrose, phenols and FOS and its antioxidant power were studied. At the end of aging a sensory profile and acceptance panel was performed. The total and volatile acidity increased significantly (p < 0.05). A decrease in fructooligosaccharide was also observed, indicating that yeasts are probably capable of hydrolyzing the latter. The total sulfur dioxide decreased significantly, demonstrating its ability to act well against oxidation products. This product showed good antioxidant capacity and sensory profiles of considerable acceptance. Therefore it can be affirmed that the alcoholic fermentation of yacon can be a good alternative for the industrial sector and farmers in the region could be encouraged to use large-scale production.

Effect of Marolo (Annona crassiflora Mart.) Pulp Flour Addition in Food Bars

Due to increasing consumer demand for healthy foods, attempts are being made to improve their nutritional value. Thus, there is a necessity to develop food bars enriched with dietary fiber and palatable nutritional components. The aim of this study was to evaluate the shelf life of food bars, prepared with different proportions of marolo pulp flour (20, 30, 40, and 50% replacement of oatmeal) for six-month storage, through nutritional and physical analysis, as well as sensory acceptance. The total dietary fiber content showed an average of 7.1 g·100 g−1. There was a significant increase in antioxidant activity, vitamin C, and total carotenoids content according to increasing concentration of marolo pulp flour in the food bars. In sensory evaluation, the food bar with addition of 50% marolo pulp flour showed higher averages for all evaluated attributes and was the favorite by the evaluators.