Eliane Rolim Florentino

Utilização do amido da amêndoa da manga Tommy Atkins como espessante em bebida láctea

The industrial processing of mango generates a large volume of waste, which is not reused or properly disposed. This study aimed to extract starch from almond of Tommy Atkins mango and use it as a thickener in dairy beverages. The starch was characterized by physicochemical and microbiological analysis, and the granule morphology and gelling ability were observed by scanning electron microscopy, and used in dairy beverages at three concentrations (1.2, 0.6 and 0.3%), being submitted to sensory analysis. The starch showed extraction yield of 59.82% by weight of almonds with 10.14% moisture, 2.33% protein, 0.35% ash, 4.67% fat, and absence of pathogenic microorganisms. The shape of starch granules was irregular between spherical to ellipsoidal with different sizes. The minimum gelling concentration was observed in 6% starch. The prepared dairy beverages showed viable commercialization by presenting good sensory and physico-chemical characteristics, using 0.3% starch as thickener. The starch showed desirable characteristics, which can be widely used.

Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba (Myrciaria cauliflora) and an Indigenous Culture of Lactobacillus plantarum: Composition, Microbial Viability, Antioxidant Capacity and Sensory Features.

The use of agro-industrial wastes in combination with indigenous lactic acid bacteria is an interesting option to confer functional potential to food products. The microbial viability, chemical composition, antioxidant capacity, texture and sensory acceptability of a fermented dairy dessert containing the indigenous culture Lactobacillus plantarum CNPC003, whey and ingredients obtained from the jabuticaba (Myrciaria cauliflora) peel were compared with formulations without lactobacilli (control) or containing a commercial probiotic culture (Lactobacillus rhamnosus LR32). L. plantarum presented viability higher than 7 log CFU g−1 in the dessert, as did the commercial probiotic, for 21 days at 4 ± 1 °C. Total phenolic contents (45–60 mg gallic acid equivalents, GAE, 100 g−1) were comparable to those of other studies evaluating dairy products containing plant sources. The formulations were low in fat, presenting as acceptable for overall consumption, with attractive color and appreciable texture. Considering the total antioxidant capacity, 200–250 g of dessert would be necessary to capture 1 g of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals. The dessert with Lactobacillus plantarum CNPC003 is seen as a viable alternative for the use of whey and jabuticaba peel, as well as a potential functional food due to the concentration of lactobacilli reached, besides the presence of antioxidant phenolic compounds.

ANÁLISE MICROBIOLÓGICA DA ÁGUA UTILIZADA EM ABATEDOURO DE AVES NO INTERIOR DA PARAÍBA

O consumo de carne de aves e bastante elevado, tendo uma alusao ao preco como tambem ao sabor agradavel. Com isso algumas condicoes higienicas e sanitarias devem ser levadas em consideracao durante o processamento de carne de aves, e, portanto a agua usada no abatedouro e um dos principais pontos criticos, devendo ser potavel e livre de substâncias nocivas e de contaminacoes por microrganismos patogenicas que possam causar danos a saude do consumidor. O objetivo deste trabalho foi verificar as condicoes microbiologicas da agua em um abatedouro de aves no interior da Paraiba. Todo o processo de coleta de agua foi realizado atraves de recipientes esterilizados. A agua foi coletada diretamente do cano de abastecimento de um dos tanques que abastecem o abatedouro. Foram realizadas as seguintes analises microbiologicas: Coliformes a 35 °C e presenca de Escherichia coli. A amostra nao apresentou contaminacao das bacterias do grupo coliformes, como tambem se encontra dentro dos padroes da legislacao quanto a ausencia de E. coli.