Márcia Cristina Teixeira Ribeiro Vidigal

Physical and sensorial properties of potato breads fortified with whole soybean flour

The aim of this work was to study the effects of fortification of potato bread with whole soybean flour on their physicochemical and sensory properties. Cont...

Desenvolvimento e avaliação de filme antimicrobiano aromatizado para aplicação em massa de pastel

The food industry, trying to meet growing consumer demand, is developing active packaging to provide quality and safety for packed food. This research aimed to develop and evaluate the implementation of active flavored films in contact with pastry dough. The active films were evaluated for in vitro antimicrobial activity against Penicillium sp. The mechanical properties of the films, the sorbic acid migration, sensory and in vivo microbiological analyses were also tested. The active films showed better results for in vitro and in vivo microbiological analyses when compared with the film with the sorbic acid incorporated directly on the pastry dough. The incorporation of sorbic acid and flavor affected the mechanical properties of the active films compared to the control film. The flavor addition provided a larger migration of sorbic acid from the film to the pastry dough. Besides the pastry dough packed in the active films showed better sensory results.

Concentrado proteico do soro melhora a qualidade sensorial de sobremesa láctea diet

Foods free or low-fat constituted are a challenge for the food industry. Thus, the objective of this research was to study the effect of the addition of whey protein concentrate (WPC) in the sensory profile and acceptability of dairy desserts free-fat. Four formulations had been developed with different WPC concentrations (0%, 1.5%, 3.0% or 4.5%, mass%) and sensory characterized by Descriptive Analysis. The acceptability of the formulations was evaluated by 94 consumers who had used the nine-point hedonic scale. Dairy desserts were characterized by eight sensory attributes: color, firmness, resistance to cut, brightness, thickness, gumminess, aroma and vanilla flavor. The formulations containing 3.0 and 4.5% of WPC presented greater intensity of all the attributes. The addition of WPC was effective in the composition of the texture of free-fat dairy desserts and enhances color, flavor and aroma of the product. The formulations with 1.5 and 3.0% WPC had been most accepted, showing that the use of WPC in these concentrations favored the acceptability of the product, providing pleasant sensory characteristics to consumers.

Increased thermal stability of anthocyanins at pH 4.0 by guar gum in aqueous dispersions and in double emulsions W/O/W

This study investigated the potential of guar gum and a double emulsion to increase the thermal stability of anthocyanins. The effect of different guar gum concentrations (0%, 0.25%, 0.50%, 0.75%, 1%, 1.25%, 1.5% and 1.75%) was evaluated in relation to color stability, concentration of anthocyanins and antioxidant capacity under storage for 10 days at 40 °C in the presence of light. The addition of guar gum (0.75-1.75%) significantly increased the color stability and bathochromic displacement of the samples, suggesting the occurrence of a co-pigmentation process. The total anthocyanin content was to 41% after storage in treatments without guar gum, but when using 1.25% guar gum the final concentration was 70% and there was a 2.4 fold increase in the half-life time of anthocyanins. A significant effect of guar gum addition on the antioxidant capacity of the samples was observed. In the second step, the anthocyanins were added together with 1.25% guar gum in the internal aqueous phase of the double emulsion and stored for 10 days at 40 °C in the presence of light. The double emulsion presented high encapsulation efficiency (90.6%) and high kinetic stability under the conditions evaluated, in addition to protecting anthocyanin molecules against degradation.