Manoel Soares Soares Júnior

Características químicas de amêndoas de barueiros (dipteryx alata vog.) de ocorrência natural no cerrado do estado de Goiás, Brasil

Aiming to broaden the knowledge about the nutritional content of baru fruits, a tree species from the Brazilian Savannah, in order to subsidize its economic management, it was determined the chemical characteristics of baru almonds from different geographical regions. In the state of Goias eleven sites were chosen for their abundance of baru trees, and at each site twelve trees in full production were randomly selected. Approximately sixty fruits were collected and, after selection, twenty fruits per tree were sampled. The almonds were extracted from the fruits and crushed, constituting a composite sample. Moisture content, protein, ether extract, minerals and fatty acid profiles were determined and submitted to analysis of variance and the means were compared by the Tukey test at 5% of probability. The almonds average moisture contents varied from 2.93 to 5.07g (100g)-1 from 25.16 to 27.69 (100g)-1 for proteins and from 32.42 to 37.36g (100)-1 for ether extract. The average content of saturated fatty acids varied from 19.93 to 25.74g (100 g)-1, and the unsaturated fatty acids varied from 73.47 to 79.19g (100g)-1. The most common fatty acids were oleic and linoleic, followed by palmitic, lignoceric, estearic, behenic gadoleic and araquitic. The most common mineral macronutrients were potassium, phosphorus and sulfur. Among the mineral micronutrients, iron had the highest concentration.

Qualidade de farelos de arroz cru, extrusado e parboilizado

Rice is the second most consumed cereal in the world, having reached a global production of 661.3 millions of tons, in 2008. Rice bran, resulted from grain milling to obtain white rice or polished parboiled rice, has significant amounts of carbohydrates, proteins, lipids, soluble fiber, vitamins, and minerals. This study had the objective of evaluating some physicochemical and microbiological characteristics of raw rice bran (RRB), extruded rice bran (ERB), and parboiled rice bran (PRB). All the analyses were done according to standardized methods recommended by the Brazilian National Health Vigilance and International Association of Official Analytical Chemists. The PRB presented the highest contents of protein (17.17 g 100 g -1 ), lipids (36.03 g 100 g -1 ), dietary fiber (34.06 g 100 g -1 ), calcium (99.45 mg 100 g -1 ), zinc (15.58 mg 100 g -1 ), cupper (1.45 g 100 g -1 ), and manganese (17.81 g 100 g -1 ), and the lowest levels of carbohydrate (5.73 g 100 g -1 ), ash (7.01 g 100 g -1 ), potassium (507.55 mg 100 g -1 ), and iron (6.83 mg 100 g -1 ). All the rice bran samples showed Aspergillus sp. contamination, but ERB had the lowest colonies counting. All samples showed acceptable microbiological patterns for coliforms at 45oC and Bacillus cereus , and Salmonella sp. absence, according to the Brazilian legislation. The RRB, ERB, and PRB have high nutritive value, being considered good sources of proteins, lipids, dietary fiber, and minerals. KEY-WORDS: Oryza sativa L.; macronutrients; minerals; fungi.

Avaliação química de geléias de manga formuladas com diferentes níveis de cascas em substituição à polpa

Objetivou-se, neste estudo, avaliar a qualidade de geleias formuladas com niveis de 0 %, 25 %, 50 %, 75 % e 100 % de cascas em substituicao a polpa de manga (Mangifera indica L. cv. Haden). Os criterios de qualidade utilizados foram os teores de umidade, cinzas, proteinas, lipidios, carboidratos totais, acucares totais, acucares redutores, sacarose, vitamina C, fibra insoluvel, pectina, acidez titulavel e solidos soluveis nas polpas e cascas das mangas e nos diferentes tratamentos. Observou-se que nos tratamentos com substituicao da polpa por cascas encontraram-se teores significativamente maiores de proteinas, fibras insoluveis e sacarose e menores valores caloricos, acidez titulavel, carboidratos totais e acucares totais em relacao ao controle. Os tratamentos foram semelhantes em relacao ao teor de vitamina C e solidos soluveis. Com a elevacao dos niveis de cascas em substituicao a polpa observou-se aumento do teor de cinzas, fibras insoluveis e sacarose e reducao dos acucares redutores. Concluiu-se que a substituicao parcial ou total de polpa por cascas de manga na formulacao melhora o valor nutricional e funcional das geleias apesar da diminuicao do valor calorico, com beneficios economicos e ambientais.

Farinha de bagaço de mandioca: aproveitamento de subproduto e comparação com fécula de mandioca

The production of cassava (Manihot esculenta Crantz) starch generates cassava bagasse, which is the fibrous residue from the root. Due to its economic, physical, chemical, nutritional and technological importance, this study aimed at developing a flour from cassava bagasse, evaluating its properties and comparing them with those of cassava starch, in order to promote its use and provide information for industry processors and consumers. Analysis of proximate composition, total energy value, particle size, water activity, color, microscopy, water absorption index ( WAI ), water solubility index (WSI) and oil absorption index (OAI) were carried out. In relation to cassava starch, the bagasse flour showed much higher contents of total [63.95 g (100 g) -1 ], soluble [3.51 g (100 g) -1 ] and insoluble [56.84 g (100 g) -1 ] dietary fiber, as well as proteins [1.97 g (100 g) -1 ], ashes [1.81 g (100 g) -1 ] and lipids [2.35 g (100 g) -1 ]. The cassava bagasse flour presents low cost and desirable technological properties, such as WAI [6.73 g of gel (g dry mass) -1 ] and WSI (1.23%), being also an alternative raw material, with differentiated technological characteristics. It can possibly be used in paps, puddings, baby food and especially in diet or light food.

Qualidade de pães com farelo de arroz torrado

The aim of this work was to evaluate the quality of breads formulated with different levels of toasted rice bran (FAT) in a mixture with wheat flour (FT). A completely randomized design was applied including one control and four treatments (7.5, 15.0, 22.5, and 30.0% substitution of FT by FAT) and three repetitions. The acceptability (appearance, texture, and flavor), specific volume, centesimal composition, and caloric value of each treatment were evaluated. Among the breads formulated with FAT, the treatment using 7.5% FAT presented the highest specific volume (3.37 cm3.g-1), which did not differ from the control treatment in terms of appearance (7.23), flavor (7.08) and texture (7.52) sensory scores. Regarding the centesimal composition, the treatment with 7.5% substitution, when compared to the control, presented an increase of 26.02% in the total dietary fiber, 34.85% in insoluble fibers, 11.26% in soluble fibers, 52.70% in lipids, 53.33% in ash, 8.21% in moisture and a reduction of 8.36% in carbohydrates, 8.85% in proteins, and 3.57% in the caloric value. Pan bread elaborated with 7.5% toasted rice bran in replacement of wheat flour could be a viable alternative to include a fiber-rich and low-calorie product in the market.

Qualidade de tomates de mesa cultivados em sistema orgânico e convencional no estado de Goiás

Organic agriculture is a cultivation method that looks for the establishment of agricultural systems balanced and ecologically stable, economically productive and highly efficient. The objective of this work was to evaluate the physical, physico-chemical and sensory characteristics of tomato cultivars for fresh consumption grown on organic and conventional systems. Two experiments were carried out; on the first ten cultivars were grown under organic system and fruits at maturity stages 3 (when they presented 60 to 90% of pink-red color or red peel) were evaluated for physical, physicochemical and sensorial characteristics. On the second experiment, cultivar Deborah produced in organic and conventional systems was compared based on the same characteristics. The highest levels of soluble solids (SS) were observed in cultivars Milenium, Andrea and Tathy 1, followed by Giovanna 1, Colibri, Debora, Setcopa and Bonus 1. The cultivars Colibri, Andrea, Thaty 1, Debora and Setcopa had the lowest values for total acidity (AT) and they did not differ (p>0.05), among themselves, neither from cultivars Bonus-1 and Stillus. The cultivars Andrea and Tathy 1 had the highest ratio SS/TA and did not differ (p>0.05) from cultivars Debora, Setcopa and Colibri. Debora, when cultivated in the organic system was more preferred on attribute texture (tenderness), external and internal color, besides presenting a lower acidity, higher SS/TA ratio and density. It is concluded that the most outstanding, in terms of producer (greater mass and density) requirements, were the cultivars Setcopa, Milenium, Giovanna 1, Stillus, Thaty 1 and Colibri, while for the consumer, whose requirements are more focused on sensory and physico-chemical aspects (color, aroma, flavor, texture, soluble solids and acidity), cultivars Deborah, Bonus-1, Andrea, Setcopa, Stillus, Thaty 1 and Colibri stood out. Cultivar Deborah had lower mass, volume and longitudinal diameter when grown in organic system, as well as higher soluble solids and lower acidity, which resulted in greater acceptance for aroma, flavor and texture by consumers.

Optimization of extrusion variables for the production of snacks from by-products of rice and soybean

This study aimed to define the process conditions to obtain snacks from the by-products of rice and soybean with physical characteristics suitable for marketing. Therefore, the effects of moisture and extrusion temperature on the expansion and color of the products obtained experimentally obtained were evaluated, and the proximate composition of the by-products and that of the snack with greater desirability were determined. Response surface methodology and rotational central composite design were used, and desirability test based on the regression models adjusted was applied. The most desirable snack, with the highest expansion index (3.39), specific volume (13.5 mL.g-1), and the chromaticity coordinate a* (2.79), was obtained under 12 g.100 g-1 moisture and 85oC of temperature in the third zone of the extruder. The snack produced under these conditions attained content of protein and lipid content 41 and 64% higher than that of the traditional corn snack. It can be concluded that producing extruded snack made form a mixture of broken grains, rice bran, and soybean okara (81:9:10) is technologically feasible, enabling the development of a new product with good nutritional value that can improve the diet of children, the main consumers of this type of food.

Selection and optimization of extracellular lipase production using agro-industrial waste

The aim of this study was to isolate and select lipase-producing microorganisms originated from different substrates, as well as to optimize the production of microbial lipase by submerged fermentation under different nutrient conditions. Of the 40 microorganisms isolated, 39 showed a halo around the colonies and 4 were selected ( Burkholderia, Bacillus sp., Penicillium lanosum and Corynebac glutamyl ), where strains showing lipolytic halo Radius (R) / colony radius (r) ratio greater than 2.0 were selected. The results of submerged fermentation expressed as enzymatic activity revealed that the genera of microorganisms significantly influenced the enzymatic reaction, and lipase obtained from Burkholderia cepacia was the most promising, with activity of 0.0058 U.mL -1 . It was also observed in the optimization step of lipase production that the sodium nitrate content (NaNO 3 ) had a positive effect on enzyme production, and its increase was indicative of higher enzymatic activity. The addition of sources of organic nitrogen (corn steep liquor, p = 0.2398), carbon (soybean oil, p = 0.3379), magnesium MgSO 4 .7H 2 O (p = 0.4189) and potassium KH 2 PO 4 (p = 0.8562) had no significant effects on the lipase production and could result in decreased production of extracellular lipases. Keywords: Burkholderia cepacia, hydrolytic enzymes, residue, submerged fermentation African Journal of Biotechnology , Vol. 13(4), pp. 566-573, 22 January, 2014

Secagem convencional de casca de mandioca proveniente de resíduos de indústria de amido

RESUMO -1 , 0.0166 m 3 kg -1 s -1 , 0.0183 m 3 kg -1 s -1 , 0.0199 m 3 kg -1 s -1 and 0.0206 m 3 kg -1 s -1 ). The drying process was carried out in a conventional dryer tray and the drying times, instrumental color parameters (lightness - L*; a* and b* coordinates), titratable acidity and pH of the flour samples obtained after grinding the dehydrated cassava peels from each drying test were evaluated. The temperature increase resulted in a tendency to bleach the material, and a slight variation was observed for titratable acidity and pH in the samples. Temperature and air flow speed affected the drying kinetics, since their increase reduced the time for drying the cassava peels. The minimum drying time (420 min.) was reached when the dryer temperature was set to 67°C and the air flow to 0.0183 m 3 kg -1 s -1 . This was considered the ideal setting, because it minimized the processing time, without altering the product features. The Crank model for plane geometry fitted well the experimental data obtained from the cassava peel drying process.

Bebidas saborizadas obtidas de extratos de quirera de arroz, de arroz integral e de soja

Conduziu-se este trabalho, com o objetivo de desenvolver bebidas elaboradas com extratos de quirera de arroz e de arroz integral e comparar as caracteristicas quimicas e sensoriais destas com bebida elaborada com extrato de soja. Utilizou-se um delineamento inteiramente casualisado, com tres tratamentos (bebidas de extrato de quirera de arroz, extrato de arroz integral e extrato soja). As seguintes analises foram realizadas: umidade, cinzas, proteinas, lipidios, carboidratos totais, valor energetico, calcio, magnesio, cobre, manganes, ferro e zinco. Tambem determinou-se a aceitabilidade e a intencao de compra. A bebida elaborada com o extrato de soja contem maiores teores de cinzas, proteinas, lipideos e minerais em relacao ao extrato de quirera de arroz, que possui o maior teor de carboidratos e valor energetico. Todas as bebidas obtiveram boa aceitacao, com intencao de compra pela populacao entrevistada acima de 95%, sendo que mais de 99% dos provadores comprariam a bebida elaborada com o extrato de arroz integral (tratamento de maior aceitacao). As bebidas elaboradas com extrato de arroz integral ou de quirera de arroz sao uma alternativa viavel para as pessoas que possuam intolerância a lactose do leite de origem animal e/ou alergia as proteinas da soja.