Ligia Regina Radomille de Santana

Qualidade física, microbiológica e parasitológica de alfaces (Lactuca sativa) de diferentes sistemas de cultivo

SUMMARY PHYSICAL, MICROBIOLOGICAL AND PARASITOLOGICAL QUALITY OF LETTUCE (Lactuca sativa) FROM DIFFERENT GROWING PROCESSES. The lettuce (Lactuca sativa) has economic importance to the people in Brazil. The aim of this study was to carry out a physical, microbiological and parasitological evaluations in the lettuce samples - crisp variety, according to organic, traditional and hydroponics growing processes, commercialized at the supermarkets of the City of Salvador, Bahia, Brazil, collected from September/2003 until June/2004. The hydroponics lettuce samples showed the lowest total and edible part weight; they were inserted into Extra rate quality standard, according to the current legislation, whereas the organic and traditional lettuce samples were inserted into First and Second rate quality standard, respectively. The lettuce samples, independently of the growing process, showed low hygienic conditions, indicated by the presence of parasites of animal or human origin, and high concentration of fecal coliforms; the organic lettuce samples showed the highest frequencies of enteroparasities and fecal coliforms concentration, followed by the traditional and hydroponics lettuce samples. Considering the obtained results, the importance of this kind of food in the transmission of enteroparasities is stressed, as well as the need of actions which improve the sanitary conditions of these products.

Perfil sensorial de iogurte light, sabor pêssego

SuMMarY SENSORY PROFILE OF PEACH FLAVORED LIGHT YOGURT. The descriptive terminology and sensory profile of three samples of peach flavored light yogurt were determined using methodology based on the Quantitative Descriptive Analysis (QDA). A sensory panel consensually defined sensory descriptors, their respective reference materials and the descriptive evaluation ballot. Ten individuals were selected as judges and trained. They used the following as criteria: discriminant power, reproducibility and individual consensus. Twelve descriptors were devised showing similarities and differences among the light yogurt samples. Each descriptor was evaluated using a nine-centimeter non-structured scale with the intensity terms anchored at its ends. The data were analysed by ANOVA, the Tukey test and the Principal Component Analysis (PCA). The results showed a great difference in the sensory profile of light yogurts, where sample C showed more variation. The PCA showed sample A to be more distinguished by the sweetness, flavor of peach and firmness of fruit pieces. Sample B was characterized by the brightness, peach color and creamy aspect. Sample C had a higher intensity of sourness and astringency, a more farinaceous texture and more artificial aroma of peach. According to the acceptability test, all the products were accepted positively for all evaluated attributes. Sample C which contains soy protein in its formulation showed that

Aproveitamento industrial de marisco na produção de lingüiça

It was studied the process and the acceptibility of the vongole (Anomalocardia brasiliana) sausage, beyond to evaluate the stability of the frozen product as to chemical, physico-chemical, microbiological and sensory aspects. The vongole sausage had the following formulation: 48% vongole, 5% soy protein, 15% water, 25% swine fat, 3% albumin, 2% blend of cure salts and NaCl, 1.5% flavouring, 0.5% colouring. The final product was stored during three months at -18oC, and the shelf life study included pH, moisture, proteins, lipids, nitrogen total volatile base, lipid oxidation tests, pathogenic and toxigenic microorganisms analysis, overall appearance, odour, flavour, texture avaliatons. According to sensorial analyses, the vongole sausage reached good score; it acceptibility index (AI) was 78-87% for the all evaluated attributes, specially for flavour and texture. The product was evaluated as ideal vongole flavour and ideal seasoning flavour for 66.67% and 73.33% of the tasters, respectivelly. The results of the purchase intention test showed that 46.67% of the consumers had probable or certain intention to buy the product. The data of microbiological, physico-chemical, chemical and sensory analyses showed that the vongole sausage was stable during three months at -18oC.

Genótipos melhorados de mamão (Carica papaya L.): avaliação tecnológica dos frutos na forma de sorvete

The objective of the present work was to evaluate as an alternative of consumption the ice-cream of five selective papaya genotypes (CMF012, CMF020, CMF023, CMF031, CMF047) obtained from the Active Germplasm Bank for Papaya at Embrapa Cassava and Fruit Crops, located in Cruz das Almas, Bahia State, Brazil. These genotypes were identified at before studies because they showed atractive colour, good flavour and highter soluble solid (oBrix). Sensory analyses of the ice-creams were carried out using affective tests (9 point hedonic scale) for the attributes of overall appearance, colour, odour, flavour and texture. The following physico-chemical determinations were carried out: pH, total titrable acidity, soluble solid (oBrix), ratio, vitamin C, total solid, ash, protein, lipid, total sugars, reducing and non-reducing sugars.The sensory and physico-chemical data were submitted to an analysis of variation, followed the Tukey test. The ice creams showed higher scores for all of attributes. The genotypes CMF020 and CMF031 were preferred in terms of flavour. The judges didn!t indicate preference among the products in terms of overall appearance, colour and texture, so the less atractive genotypes for the fresh fruit market, could be utilized for the industry to make ice cream. They are a nutritive dessert, because they showed enough carbohydrates, vitamin C and protein contents. This study showed that the papaya ice cream is an excellent alternative of consumption.

Effect of controlled atmosphere on postharvest quality of 'Douradão' peaches

This study was carried out with one of the most important cultivar grown in the State of Sao Paulo, Brazil, which has gained the preference of consumers, due to its sweet taste, intense skin color and large size; however, these fruits are susceptible to chilling injury when cold stored for long periods. The use of controlled atmosphere (CA) with elevated CO 2 and reduced O 2 concentrations prevent the onset of the chilling symptom. Thus, the effect of three different conditions of controlled atmosphere (CA1, CA2, CA3 and Control) was evaluated in order to extend the storage life of ‘Douradao’ peaches. After 14, 21 and 28 days, samples were withdrawn from CA and kept in fresh air at 25 ± 1 °C and 90 ± 5% RH to complete ripening. On the day of removal and after 4 days, were the peaches quality characteristics were evaluated. The results showed that the use of CA during cold storage reduced weight loss and prevented postharvest decay. CA2 and CA3 treatments were effective in keeping good quality of ‘Douradao’ peaches during 28 days of cold storage, the ripe fruits showed reduced incidence of woolliness, adequate juiciness and flesh firmness. CA1 and Control treatments did not present marketable conditions after 14 days of cold storage.

Sensory profiles of chocolates produced from cocoa cultivars resistant to Moniliophtora Perniciosa

The present study evaluated the sensory quality of chocolates obtained from two cocoa cultivars (PH16 and SR162) resistant to Moniliophtora perniciosa mould comparing to a conventional cocoa that is not resistant to the disease. The acceptability of the chocolates was assessed and the promising cultivars with relevant sensory and commercial attributes could be indicated to cocoa producers and chocolate manufacturers. The descriptive terminology and the sensory profile of chocolates were developed by Quantitative Descriptive Analysis (QDA). Ten panelists, selected on the basis of their discriminatory capacity and reproducibility, defined eleven sensory descriptors, their respective reference materials and the descriptive evaluation ballot. The data were analyzed using ANOVA, Principal Component Analysis (PCA) and Tukeys test to compare the means. The results revealed significant differences among the sensory profiles of the chocolates. Chocolates from the PH16 cultivar were characterized by a darker brown color, more intense flavor and odor of chocolate, bitterness and a firmer texture, which are important sensory and commercial attributes. Chocolates from the SR162 cultivar were characterized by a greater sweetness and melting quality and chocolates from the conventional treatment presented intermediate sensory characteristics between those of the other two chocolates. All samples indicated high acceptance, but chocolates from the PH16 and conventional cultivars obtained higher purchase intention scores.