Maria Ivone Martins Jacintho Barbosa

Prebiotic flours in dairy food processing: Technological and sensory implications

This review aims to evaluate the prebiotic potential of vegetable flours in the manufacture of dairy products and their effects on technological and sensory properties. Overall, studies have shown positive results, not only with regard to the growth of the lactic and/or probiotic bacteria but also for sensory acceptance, rheological and physicochemical properties. In addition, integrated studies focusing on the development of dairy functional foods must be conducted in order to optimise the amount of flour to be added in each dairy food formulation and also to assess the impact of prebiotic flour addition on the intrinsic quality parameters of the dairy products.

CARACTERÍSTICAS FÍSICO-QUÍMICAS, CAPACIDADE ANTIOXIDANTE E COMPOSTOS FENÓLICOS TOTAIS DE TOMATES FERTIRRIGADOS COM DIFERENTES DOSES DE NITROGÊNIO

The objective of this work was to evaluate the physicochemical and microbiological characteristics, antioxidant capacity and phenolic compounds of organic cherry tomatoes grown under fertigation with organic dairy cattle wastewater (DCW) with different nitrogen rates. Tomato plants, grown in an agroecological farm in Seropédica, State of Rio de Janeiro, Brazil, were subjected to four different nitrogen rates (T1=0, T2=50, T3=100 and T4=150% of N). The moisture, lipids, ashes, protein and total fiber contents, soluble solids (oBrix), reducing and total sugars (%), pH and total titratable acidity (mg NaOH per 100 g) were evaluated. The total phenolic content (TPC) and the antioxidant capacity was determined by the DPPH and FRAP methods. The different nitrogen rates (%N) affected the pH, protein and soluble solids contents. The increase in %N increased the antioxidant capacities, according to the DPPH assay, and TPC. On the other hand, the tomatoes under fertigation with the highest %N presented lower antioxidant capacities according to the FRAP assay. The fertigation did not affect the microbiological characteristics of the tomatoes, which presented fecal coliforms count <3 NMP g and absence of Salmonella in 25 g.

Aspectos microbiológicos e informação nutricional de molho de tomate orgânico oriundo da agricultura familiar

Summary The organic production systems have been raising on cultivated area, producers number and market. However, technical and scientific information about raw and processed material undergoing to organic production system is scarce. Tomato ( Lycopersicum esculentum Mill.) plays an important role for organic producers around the world due to its high profits and market acceptance. The aim of this study was to prepare an organic tomato sauce made from the knowledge of familiar farmers and to assess its microbiological quality and nutritional information. The studied product presented 93.45% of moisture, 0.89% of protein, 0.13% of lipids, 1.5% of ash and 4.03% of total carbohydrates contents. The products showed a satisfactory sanitary condition according to ANVISA and calorific value lower than the commercial sauces available in the market. The processed products were adequately labeled and sold at the agro-ecological fairs in Rio de Janeiro city, adding value to organic products generating incomes to small farmers.