Fernanda Salamoni Becker

Perfil de ácidos graxos e fatores antinutricionais de amêndoas de pequi crua e torrada

Caryocar brasiliense Camb. is one of the most abundant fruits in the Brazilian Savannah. Its pulp is highly appreciated in the regional cuisine, but its almond (also edible) is little used. The consumption of raw almond can cause digestive problems, due to the possible presence of anti-nutritional factors , as well as roasting can nutritionally change it. T his study aimed at evaluating the centesimal composition, fatty acids profile and anti-nutritional factors, in raw and roasted (at 270oC, for 15 minutes) Caryocar brasiliense almonds from the Goias State, Brazil, submitted to analyses of centesimal composition (moisture, proteins, lipids, ashes, carbohydrates and energy value), fatty acids profile and anti-nutritional factors (trypsin, tannin and phytate inhibitors). The centesimal composition and anti-nutritional factors, respectively for raw and roasted almonds, showed the following values: moisture: 25.40% and 1.70%; ashes: 3.90% and 4.60%; proteins: 13.40% and 14.70%; lipids: 24.70% and 25.70%; carbohydrates: 32.50% and 53.30%; and energy value: 406.20 kcal/100 g and 503.00 kcal/100 g, with absence of trypsin inhibitors and tannins with 1.21% and 1.17% and phytates with 2.64% and 1.86%. In the fatty acids profile, respectively for raw and roasted almonds, 86.90% and 84.61% of saturated acids and 10.57% and 10.40% of unsaturated acids were observed. The roasting of almonds did not significantly affect ( p > 0.05) only the protein, thus interfering both in the nutritional and anti-nutritional characteristics .

Changes in the physicochemical and microbiological properties of frozen araça pulp during storage

Araca belongs to the Myrtaceae family and is popularly known as araca-comum, araca-azedo, or araca-do-campo. Frozen fruit pulp is of great importance for the food industry, which can produce it at the time of harvest, store it, and use it according to the demand of the consumer market and/or as an ingredient in the formulation of products such as yogurt, candies, and ice creams among others. The aim of this study was to evaluate the physical, chemical, and microbiological stability of frozen araca pulp during 12 months of frozen storage. It was observed that the levels of moisture (90.55-88.75%), ash (0.34-0.26%) total soluble sugars (7.11-6.62%), sucrose (3.55-1.39%), soluble pectin (0.24-0.23%), total pectin (0.5-0.46%), pH (3.82-2.31%), organic acids (698.12-122.25 µg.g-1 citric acid), and phenolic compounds (6.22-0.00 mg GAE.100 g-1) decreased during storage, whereas the levels of protein (0.61-0.83%), lipids (0.14-0.38%), total carbohydrates (8.36-9.78%), calorific value (37.14-45.86 kcal.100 g-1), reducing sugars (3.51-5.21%), soluble solids (5.17-6.0%), total antioxidant capacity (6.89-35.13%), and color parameters (L*49.75-50.67; a*0.79-1.82 and b*22.5-25.19) increased over the one-year storage period. According to the chemical and microbiological parameters assessed, the product can be stored for 12 months without loss of quality with addition of citric acid as a preservative.

Mudanças químicas e viscoamilográficas em farinhas de diferentes genótipos de arroz submetidas à extrusão

A grande quantidade de graos quebrados resultante do beneficiamento do arroz e seu baixo valor comercial tem levado as industrias a buscarem alternativas para agregar valor a esse subproduto. O objetivo deste estudo foi avaliar as mudancas quimicas e as propriedades viscoamilograficas em farinhas de arroz, obtidas a partir de graos quebrados dos genotipos Irga 417, BRS Primavera e CNA 8502, submetidas ao processo de extrusao. Utilizou-se delineamento experimental inteiramente ao acaso, tipo fatorial 3x2, com quatro repeticoes originais e analise de variância para avaliar os dados obtidos. As farinhas dos diferentes materiais geneticos diferiram quanto ao valor nutricional e tecnologico. A farinha nativa da linhagem CNA 8502 apresentou maior teor de lipidios (0,45g 100g-1) e proteinas (10,23g 100g-1). De forma geral, as farinhas da Irga 417 apresentaram maiores teores de cinzas (0,39g 100g-1) e amilose (26,44g 100g-1). A extrusao diminuiu os teores de umidade e lipidios, elevou o teor de amilose, nao afetou os teores de cinzas e proteinas e reduziu os valores de pico de viscosidade, viscosidade final, quebra de viscosidade e tendencia a retrogradacao, porem a magnitude da resposta dependeu das caracteristicas inerentes a cada genotipo. As farinhas extrusadas apresentam potencial para aplicacao em produtos instantâneos ou como ingrediente para produtos alimenticios nos quais sao exigidas menores viscosidades, quando servidos a quente ou a frio, que suportem a agitacao e retrogradem menos quando sejam resfriados.

Oxidative stability of cereal bars made with fruit peels and baru nuts packaged in different types of packaging

Food industries have been concerned about managing the waste generated by their production processes in order to minimize environmental impacts and also about the development of formulations with different and innovative ingredients such as fruits from the Brazilian savanna. Seeking to meet the expectations of consumers who desire healthy and practical products, this study aimed to evaluate the oxidative stability and the variations in chemical composition and antioxidant potential of cereal bars made with fruit peels and baru nuts packaged in different types of packaging. The bars formulated were packed in four different types of packaging: laminated without vacuum (LWV), transparent without vacuum (TWV), transparent under vacuum (TV), and laminated under vacuum (LV); they were subsequently analyzed for proximate composition, fatty acid profiles, antioxidant activity, and oxidative capacity. The results showed that the cereal bars made with fruit peel and baru are sources of protein, dietary fiber, and fat, especially unsaturated fatty acids such as oleic and linoleic acids. The cereal bars exhibited oxidative stability up to 120 days of storage, and the type of packaging was not significant for the variables evaluated; therefore, they can be stored in low cost packaging such as transparent packaging without vacuum for a period of 120 days.

Stability of frozen marolo pulp during storage

Marolo, also known as araticum or head-to-black, is a globular berry, a species native to the Brazilian savannah. The aim of this study was to evaluate the physical, chemical, and microbiological stability of frozen marolo pulp during 12 months of frozen storage. It was observed that the levels of ash (0.28-0.22%), protein (0.77-0.71%), lipids (1.75-1.73%), carbohydrates (12.1-10.15%), calorie (67.23-59.01 kcal), sucrose (2.50-1.29%), citric acid (435.63-197.5 µg.g-1), tartaric acid (4.38-1.88 µg.g-1) , acetic acid (470.38-279.25 µg.g-1), ascorbic acid (3.00-0.00 µg.g-1), total pectin (0.67-0.39%), pH (3.88-3.83), and b* chromaticity coordinates (24.85-20.53) decreased reduced during storage, whereas the levels of moisture (85.10-87.19%), color parameters (L* 58.89-62.62 and a* 5.37-7.86), reducing sugars (4.53-5.62%), total soluble sugars (7.1-7.36%), soluble solids (7.0-8.4 oBrix), total acidity (0.9-1.0%), malic acid (514.13-781.25 µg.g-1), soluble pectin (0.16-0.24%), and antioxidant (6.85-37.35% of DPPH discoloration) increased over the one-year of storage period. According to the physical, chemical, and microbiological parameters assessed, the product can be stored for 12 months without loss of quality with addition of citric acid as a preservative.

Physical and functional evaluation of extruded flours obtained from different rice genotypes

The transformation of broken grains into native flours modified by extrusion is an alternative to add value to these co-products from the paddy rice processing. This study aimed to analyze the process of extrusion cooking on the physical and functional characteristics of extruded flours obtained from different rice genotypes (IRGA-417, BRS-Primavera and CNA-8502). The experimental design was completely randomized (3x2 factorial) with four original replicates and analysis of variance to assess particle size, instrumental color parameters (L*, a* and b*), water absorption index (WAI), milk absorption index (MAI), oil absorption index (OAI), water solubility index (WSI) and milk solubility index (MSI) of rice flour. The extrusion process promoted changes in all physical and functional properties of rice flour, but only WSI and color parameters were influenced by genotype and by the industrial processing. Rice flours become darker, tending to a more reddish and yellow coloration after extrusion. Native and extruded rice flours of genotypes IRGA-417, BRS-Primavera and extruded rice flour of genotype CNA-8502 showed finer particles, while native flour of genotype CNA-8502 showed coarser particles. The extruded flours of IRGA-417 genotype obtained higher expansion and luminosity, and lower values of chroma a*, chroma b* and water solubility, while the BRS-Primavera higher values of chroma a* and b*, and lower luminosity and expansion, and CAN-8502 higher water solubility and lower expansion and value of chroma a*. The extrusion process led to flours with high water and milk absorption and solubility, low oil absorption and with potential for application in instant products, regardless of genotype.

Geleia de buriti (Mauritia flexuosa): agregação de valor aos frutos do cerrado brasileiro

Buriti is a Brazilian palm that stands out for its beauty and its multiple uses as a food for humans, with high nutritional value. Aiming to maximize its exploitation, buriti jelly was produced. A physicochemical characterization of the product was carried out by determining the proximate composition, fibre, energy, total soluble solids, pH, titratable acidity, soluble vitamins and the antioxidant potential. The jelly showed potential antioxidant activity, as well as considerable amounts of vitamins A and D, and can also be considered a source of fibre. Thus, the processing of buriti in the form of jelly is one more alternative for the exploitation and value aggregation of a Brazilian savanna fruit, as well as having nutritional value.