Luan Icaro Freitas Pinto

Effect of Açaí Powder and Polydextrose on Bread Quality Using Surface Response

The aim of this study was to develop a new bread formulation from different amounts of açaí powder and polydextrose incorporated into wheat flour on bread technological properties. The formulations were developed using the central composite rotational design and having as dependent variables specific volume, hardness, crumb color and image analysis. Statistical analysis was performed using multiple regression and response surface. The results showed that the inclusion of powdered açaí and polydextrose in bread formulations reduces the specific volume and alveoli number and increases the browning and hardness of the bread. However, values of this addition (30 g/100 g) were found that did not promote significant quality reduction and the scanning electron microscopy (SEM) showed minimal damage to the gluten network at this level of incorporation.

Development of Molasses Syrup from Rapadura with Added Cashew and Mango Industrial Co-products

The state of Ceara is one of the largest producers of cashew and mango, and the processing industries generate a high volume of residues of these fruits which are sources of nutrients and can be used in food formulations. This work proposes developing molasses from rapadura added cashew and mango waste in the proportions 10%, 15% and 20% and evaluate their quality. The molasses syrup were developed from the previously grated brown sugar melt and mixed with cashew and mango waste in these proportions. Seven molasses formulations were developed and the control formulation. The proximate composition was performed, caloric value, reducing sugars and non-reducing, acidity, pH, fluidity and sensory analysis. To evaluate the stability, the molasses were studied with regard to acidity, pH and fluidity for 15, 30, 45 and 60 days. It has been found that the incorporation of waste improved nutritional quality, increasing the content of protein, ash, fat and carbohydrates, reduced the levels of non-reducing sugars and fluidity, as well as promoted increased acidity and pH reduction. Molasses formulations obtained average hedonic score above 6.0 and higher acceptance rate of 70%. For stability, there was an increase in the fluidity and acidification of molasses. The addition of cashew and mango processing co-products in molasses produced from rapadura constitutes a viable source of use of this raw material because it improves the nutritional quality and has no sensory rejection.