Ellen Cristina Quirino Lacerda

Starch, inulin and maltodextrin as encapsulating agents affect the quality and stability of jussara pulp microparticles.

The influence of encapsulating carbohydrates (EC) with varying properties on the technological and functional properties of jussara pulp microparticles produced by spray drying were evaluated using experimental design. Microparticles produced with sodium octenyl succinate (OSA) starch at 0.5 core to EC ratio and with mixtures of inulin and maltodextrin at 1.0 and 2.0 core to EC ratio showed darker color, and higher anthocyanins contents and antioxidant activity. Seven microparticles showing high water solubility and desirable surface morphology. Hygroscopicity (10.7% and 11.5%) and wettability (41s and 43s) were improved when OSA starch and mixtures of inulin and maltodextrin were used. The anthocyanins contents and color of the microparticles did not change when exposed to light at 50°C for 38days. Finally, microparticles produced at 1.0 core to EC ratio with 2/3 OSA starch, 1/6 inulin and 1/6 maltodextrin were selected. These microparticles may be applied as colorant in numerous foods, whilst adding prebiotic fiber and anthocyanins.

Action of successive heat treatments in bovine milk fatty acids

The action of successive pasteurization thermal treatments (75 oC for 15 s) and commercial sterilization by indirect heat exchange (140 oC for 6 s) was analyzed on the lipid profile of bovine milk. Raw milk samples were submitted to pasteurization and then were submitted to sterilization (ultra-high temperature, UHT). The fat of raw milk, pasteurized milk and commercially sterilized milk samples was extracted. After transesterification, the fatty acid methyl esters (FAMEs) were analyzed by gas chromatography with flame ionization detector (GC-FID). The quantification of fatty acids (FA) revealed that for most of the found fatty acids there was no significant difference (p > 0.05) between raw milk and pasteurized milk. However, it was found significant differences for 21 of the 26 analyzed fatty acids (p > 0.05) for the raw and sterilized milks, including the predominant isomer of the conjugated linoleic acid (CLAc9t11) of the milk. This fact evidences the successive action of heat treatments on milk lipid profile.

Meat quality of lambs fed diets with peanut cake

Replacement of soybean meal by peanut cake was evaluated on the meat quality of 45 Dorper × Santa Inês crossbred lambs. Animals were distributed in a completely randomized design, with five treatments and nine repetitions, and fed Tifton-85 hay and a concentrate mixed with 0.0%, 25.0%, 50.0%, 75.0% or 100.0% peanut cake based on the dry mass of the complete diet. The longissimus lumborum muscle was used to determine the proximate composition, physical-chemical characteristics and fatty acid profile. Significant differences (P<0.05) were found for the crude protein and ether extract levels, with average values of 23.38% and 2.15% in the sheep meat, respectively. The physical-chemical characteristics of the loin were not affected (P>0.05) by the diets. The fatty acid profile was affected by peanut cake supplementation for myristic, myristoleic, palmitoleic, linolenic and arachidonic fatty acids. Peanut cake can be added in the diet of lambs no effect on physical-chemical characteristics. However, the total replacement of the soybean meal altered the proximate composition and fatty acid profile of the meat.

Correlação entre os Ácidos Graxos Monoinsaturados da Dieta com os Ácidos Graxos da Carne de Cordeiros Santa Inês Alimentados com Dietas Contendo Níveis Crescentes de Casca de Soja

Objetivou-se avaliar a correlacao entre os acidos graxos monoinsaturados da dieta com os acidos graxos do Longissimus de cordeiros Santa Ines alimentados com dietas contendo niveis crescentes de casca de soja. O experimento foi desenvolvido na UESB em Itapetinga-Ba. Foram utilizados 25 ovinos Santa Ines, confinados, machos inteiros, cujos tratamentos consistiam em diferentes niveis de substituicao do milho pela casca de soja (testemunha, 25, 50, 75 e 100%) e silagem de capim elefante como volumoso. Apos esse periodo, os animais foram abatidos e as amostras do Longissimus foram coletadas e embaladas a vacuo para posteriores analises. Para analise dos dados, foi calculado o coeficiente de correlacao de Pearson, entre a composicao dos acidos graxos consumidos com a composicao dos acidos graxos encontrados na carne. As correlacoes encontradas entre os acidos graxos consumidos e os encontrados na composicao da carne demonstram que a dieta fornecida aos animais modificou o perfil de acidos graxos. DOI:10.15528/2176-4158/rcpa.v14n2p196-198