Maria Eugênia de Oliveira Mamede

Physico-chemical and sensorial evaluation of new varieties of acerola.

Purpose – The purpose of this paper is to evaluate the chemical, physical and sensory composition of three new varieties of acerola (Rubra, Cabocla and CMF 017).Design/methodology/approach – The samples of ripe acerola were collected from the Active Germoplasm Bank of Embrapa Cassava and Tropical Fruits – Cruz das Almas/Bahia, from the species Malpighia emarginata DC and analyzed by using standard methods.Findings – The findings were that the Rubra variety stood out among the others in terms of flavour and purchasing intention, probably due to its pH 3.60, total acid (0.83 percent malic acid) and Vitamin C (911.97 g ascorbic acid/100 g) which gave the variety a less acidic flavour. As regards size, the average acceptability of this variety was 6.01, statistically different from Cabocla (8.08). Total anthocyanins were also found to be the highest, 76.7 mg/100 g and therefore the antioxidant activity of the peel was greater (85 percent) compared with the other varieties, though not differing statistically f...

DESENVOLVIMENTO DE GELEIA DE UMBU-CAJÁ CONVENCIONAL E DIETÉTICA

The aim of this study was to develop and evaluate conventional (with sucrose) and dietetics (with xylitol) jam of umbu-caja, from the varieties Suprema and Preciosa. The formulations were prepared with pulp more sugar (1:1) or xylitol more pulp (1:1), both with 0.5% pectin. The final content of soluble solids ranged from 62-65 °Brix. The jams were analyzed in relation to physico-chemical (pH, titratable acidity, soluble solids, total sugars, moisture, and instrumental color) and sensorial characteristics (acceptability test and purchase intention). Acceptability test was performed by 73 consumers using a 9-point hedonic scale, evaluating the attributes: appearance, color, aroma, flavor and texture. Jams prepared with sucrose showed physicochemical characteristics similar to dietary jams, except the levels of total sugars which were lower in the dietetic product. The jam made with conventional genotype Supreme was preferred for flavor, taste and texture, while the conventional jam prepared with genotype Preciosa was preferred for the attributes color, aroma and texture. The dietary jellies prepared with the two genotypes were less preferred, but had acceptance rates above 60%, which demonstrates the potential of these jams to meet specific audiences.

Efficiency assessment of Flash Profiling and Ranking Descriptive Analysis: a comparative study with star fruit-powdered flavored drink

The objective of this study was to assess the efficiency of Flash Profiling (FP) and Ranking Descriptive Analysis (RDA) methods regarding sensory characterization using star fruit-flavored drink as matrix. Sample A was used as a standard. Other three samples were prepared based on sample A, by adding sugar, citric acid, carboxymethylcellulose or dye. The same panel (twelve assessors) was used to carry out FP and, subsequently, RDA analysis. The qualitative training stage used in RDA method showed no difference regarding the assessors’ performance and panel consensus compared to FP. Both methods were efficient and discriminated samples in a similar way and in agreement with the physicochemical characterization. However, astringent and bitter aftertaste attributes were additionally used in sample description by RDA. The latter attribute was also relevant for samples discrimination in RDA. FP application was simpler and faster, mainly regarding time spent by the assessors; however, RDA provided more comprehensive description of samples.

Evaluation of quality of Coalho cheese produced with endogenous Lactococcus spp.

Purpose – The objective of this study is to evaluate the quality of Coalho cheese produced using two different strains of Lactococcus spp. that were isolated from artisanal Coalho cheese in Bahia, Brazil.Design/methodology/approach – Three different batches of cheeses were produced using lactic acid Lactococcus spp. strains named “LA‐02”, “RE‐02” and “Blend” (LA‐02 plus RE‐02). To study the quality of these products the paper uses quantitative descriptive analysis (QDA), a test of acceptability and an analysis of physical‐chemical parameters.Findings – For the flavor attribute, the highest acceptabilities were for LA‐02 (7.38) and Blend (6.92). The panelists found that 13 attributes were important to describe Coalho cheese. The Blend cheese was characterized by its yellow color, hardness, consistency, chewiness, typical Coalho cheese aroma and flavor. The LA‐02 cheese was characterized by its acid flavor, homogeneity and softness. All the samples analyzed showed values of moisture and fat that were in lin...

Ultraestrutura celular e expressão de proteínas de leveduras hanseniaspora sob efeito do estresse etanólico

O objetivo deste estudo foi avaliar a resposta de Hanseniaspora opuntiae (Ho41) e H. guilliermondii (Hg43) ao estresse etanolico, observando a ultraestrutura e o perfil de expressao proteica em concentracoes crescentes de etanol. A ultraestrutura foi analisada por microscopia eletronica de varredura (MEV) e a expressao proteica, pelo perfil eletroforetico (SDS-PAGE). Na analise microscopica, as cepas em meio Yeast Malt Agar sem etanol mostraram celulas jovens com morfologia apiculada, brotamento bilateral e polos distais concavos. Com o inicio do estresse, a 3% de etanol, as celulas apresentaram multiplas cicatrizes em forma de aneis e, com 6%, alteracoes na integridade da parede celular, plasmolise e ativacao da autolise. Na analise eletroforetica, observou-se, tanto para Ho41 quanto para Hg43, aumento na expressao de um peptideo de 100 kDa, com aumento do etanol no meio, indicando ser uma proteina de choque termico (HSP). As HSPs vem sendo patenteadas como marcadores de organismos de interesse biotecnologico, ja que as condicoes necessarias para obtencao de bioprodutos muitas vezes requerem cultivo sob estresse. Neste contexto, esta proteina pode ser indicada como marcador molecular para bioprospeccao ou melhoramento genetico de cepas nao-saccharomyces mais resistentes aos processos de fermentacao, na fabricacao de vinhos.

Cajá-flavored drinks: a proposal for mixed flavor beverages and a study of the consumer profile

Mixed flavor beverages represent a trend that is gaining the allegiance of potential fruit juice consumers. The present study proposed to prepare mixed flavor beverages and verify their consumer acceptance. Caja beverage (sample A) was used as the standard. The other beverages were prepared by mixing the caja-flavored product with other flavors: strawberry (B), pineapple (C), jabuticaba (D), mango (E) and cashew (F). The consumer profiles in the two regions studied were similar. Overall beverages B, A and F were the most accepted, with scores of 7.7, 6.4 and 6.2, respectively. Internal Preference Mapping showed that most of the consumers were located near beverages A, B and F, confirming the acceptance results. The consumers indicated appearance and flavor as the most appreciated characteristics in beverages A, B and F. Beverages A, B and F presented higher total soluble solids contents and viscosities than the other beverages. Consumer segmentation did not depend on the different levels of familiarity with the caja flavor. Thus the preparation of mixed flavor beverages of caja-strawberry and caja-cashew is an excellent proposal because it presents flavors with good potential for marketing in different regions of Brazil.

MAPEAMENTO TECNOLÓGICO PARA PROJETO DE PESQUISA DE MAMÃO DESIDRATADO COM ADIÇÃO DE FRUTOOLIGOSSACARÍDEO ENTRE 1983 E 2012

O mamao e rico em acucares e compostos bioativos como os carotenoides e a vitamina C. Com o aumento da demanda dos consumidores melhor qualidade de vida o interesse da industria de alimentos vem sendo impulsionado para o segmento de alimentos funcionais. Os frutooligossacarideos (FOS) apresentam caracteristicas de prebiotico, por serem indigeriveis e desenvolverem o efeito bifidogenico, melhorando a microbiota intestinal. Esta prospeccao tecnologica buscou atraves de palavras chave do tema e codigos da classificacao internacional de patentes na base de dados do Espacenet e Instituto Nacional da Propriedade Industrial - INPI, identificar as patentes publicadas ou concedidas, os potenciais, as caracteristicas, evolucoes da tecnologia, principalmente no que tange a incorporacao de FOS na industria de produtos funcionais, a pesquisa abrangeu o periodo de 1983 a 2012. Observou-se que o Japao destacou-se com aproximadamente 28% de todas as patentes relacionadas ao tema, possivelmente pela tradicao do pais por uma alimentacao saudavel, e tambem este pais o maior mercado comercial de FOS no mundo. O Brasil encontra-se na nonagesima posicao com quatro patentes depositadas, contudo, este panorama vem se alterando a partir de 2011, principalmente pelos esforcos governamentais no investimento de Inovacoes Tecnologicas.

Avaliação de mosto de uva fermentado

The aim of this study was to determine the concentration of volatile compounds in Chardonnay and Pinot Noir grape musts. The study also aims to analyze yeast growth phases during fermentation at 15 and 20 °C. Major volatile compounds of fermentation such as ethanol, ethyl acetate, isoamyl acetate, acetaldehyde, 1-propanol, 3-methyl butanol and 2-methyl butanol were isolated and quantified using the Purge and Trap system. Fermentation carried out at 15 °C was more appropriate in the production of ethyl acetate (131.3 and 147.0 mg.L-1 in the Pinot Noir and Chardonnay musts, respectively), whilst at 20 °C the production was of 286.0 and 270.0 mg.L-1 in the Pinot Noir and Chardonnay musts respectively.