Maria Teresa Pedrosa Silva Clerici

Características tecnológicas de farinhas de arroz pré-gelatinizadas obtidas por extrusão termoplástica

A farinha de arroz tem sido um ingrediente atrativo para a industria de extrusados, devido a suas qualidades como sabor suave, cor branca e hipoalergenicidade. Objetivou-se, neste trabalho, produzir e analisar farinha de arroz pre-gelatinizada (FPG) por extrusao termoplastica. As FPG foram produzidas num extrusor termoplastico monorosca Brabender, variando-se a umidade (19,2 a 24,8%) e a temperatura de extrusao (108 a 192oC). As caracteristicas de torque, indice de expansao, propriedades viscoamilograficas, indice de absorcao em agua (IAA) e indice de solubilidade em agua (ISA) das FPG foram analisadas por metodologia de superficie de resposta (MRS) e analise de componentes principais (ACP). Os resultados analisados por MRS e ACP indicaram que o torque e o indice de expansao dos extrusados apresentaram os maiores valores quando foram usados os menores teores de umidade. As FPG apresentaram, dentro das propriedades viscoamilograficas, a viscosidade inicial de pasta maior em temperaturas mais altas, ja a viscosidade a 95oC e a 50oC foram maiores quando temperatura e umidade estavam em extremos opostos. O IAA foi menor quando se usaram baixas temperaturas e maiores teores de umidades; no entanto, o ISA, quando analisado pela MRS, nao apresentou influencia da temperatura e umidade, mas quando analisado pela ACP, foi maior quando as temperaturas estavam entre 120 - 150oC e os teores de umidade entre 19,2 e 22%. Concluindo, as analises de MRS e de ACP mostraram que a variacao das propriedades tecnologicas das FPG foram relacionadas aos extremos de temperatura e/ou umidade utilizados durante o processo de extrusao, e a ACP foi capaz de complementar a analise feita atraves da MRS.

Young bamboo culm: Potential food as source of fiber and starch

With the objective of widening the use of bamboo in the food industry, the present work aimed to produce and characterize the young bamboo culm flours from varieties Dendrocalamus asper, Bambusa tuldoides and Bambusa vulgaris as potential sources of fiber and starch. The young culms were collected, cut in three sections (bottom, middle, top), processed into flour, and they were physically, chemically and technologically analyzed. The data were obtained in triplicate and evaluated by means of average differences, using analysis of variance (ANOVA) and Scott-Knott test (p<0.05). The young bamboo culms flours presented low values for moisture content (<10g/100g), protein, lipids and ash contents (<3g/100g). Regarding the carbohydrates profile, the flours were significantly different in their sugar, starch and total fiber contents. All flour samples presented a potential for fiber extraction (>60g/100g), and the varieties B. vulgaris and D. asper, presented an additional potential for starch extraction (16 and 10g/100g, respectively). Regarding technological characteristics, all flours presented bright yellow color, lightly acidic pH (>5.0), water solubility index (WSI) lower to 2.5%, excepting D. asper, which presented a WSI superior to 7.5%. In this way, the evaluated young bamboo culms present potential application in the food industry as flours and as source of fibers; in addition, the varieties D. asper and B. vulgaris can also be used for starch extraction.

Evaluation of the in vitro glycemic index of a fiber-rich extruded breakfast cereal produced with organic passion fruit fiber and corn flour

The aim of this study was to determine the influence of process parameters and Passion Fruit Fiber (PFF) addition on the Glycemic Index (GI) of an extruded breakfast cereal. A 23 Central Composite Rotational Design (CCRD) was used, with the following independent variables: raw material moisture content (18-28%), 2nd and 3rd barrel zone temperatures (120-160 oC), and PFF (0-30%). Raw materials (organic corn flour and organic PFF) were characterized as to their proximate composition, particle size, and in vitro GI. The extrudates were characterized as to their in vitro GI. The Response Surface Methodology (RSM) and Principal Component Analysis (PCA) were used to analyze the results. Corn flour and PFF presented 8.55 and 7.63% protein, 2.61 and 0.60% fat, 0.52 and 6.17% ash, 78.77 and 78.86% carbohydrates (3 and 64% total dietary fiber), respectively. The corn flour particle size distribution was homogeneous, while PFF presented a heterogeneous particle size distribution. Corn flour and PFF presented values of GI of 48 and 45, respectively. When using RSM, no effect of the variables was observed in the GI of the extrudates (average value of 48.41), but PCA showed that the GI tended to be lower when processing at lower temperatures ( 158 oC). When compared to white bread, the extrudates showed a reduction of the GI of up to 50%, and could be considered an interesting alternative in weight and glycemia control diets.

Food Storage by the Savanna Termite Cornitermes cumulans (Syntermitinae): a Strategy to Improve Hemicellulose Digestibility?

It has been suggested that food storage inside the nest may offer termites with a nutritional provision during low resource availability. Additionally, feces employed as construction material provide an excellent environment for colonization by microorganisms and, together with the storage of plant material inside the nest, could thus provide some advantage to the termites in terms of lignocellulose decomposition. Here, we conducted for the first time a comprehensive study of the microbial communities associated to a termite exhibiting food storage behavior using Illumina sequencing of the 16S and (ITS2) regions of rRNA genes, together with enzymatic assays and data collected in the field. Cornitermes cumulans (Syntermitinae) stored grass litter in nodules made from feces and saliva located in the nest core. The amount of nodules increased with nest size and isolation, and interestingly, the soluble fraction of extracts from nodules showed a higher activity against hemicellulosic substrates compared to termite guts. Actinobacteria and Sordariales dominated microbial communities of food nodules and nest walls, whereas Spirochetes and Pleosporales dominated gut samples of C. cumulans. Within Syntermitinae, however, gut bacterial assemblages were dissimilar. On the other hand, there is a remarkable convergence of the bacterial community structure of Termitidae nests. Our results suggest that the role of nodules could be related to food storage; however, the higher xylanolytic activity in the nodules and their associated microbiota could also provide C. cumulans with an external source of predigested polysaccharides, which might be advantageous in comparison with litter-feeding termites that do not display food storage behavior.

How to make pastas healthier

ABSTRACT Pasta is a worldwide produced and consumed food, which presents convenience and low price for consumers; by adding various ingredients, pasta can turn into a functional food with health benefits. Some of these ingredients are whole grains, dietary fiber, antioxidant compounds, and proteins, which are studied and related to a reduced risk for some noncommunicable diseases. In this review, we present the state of the art of the research and development of functional pastas, as well as indicate the paths to use the beneficial ingredients in an effective and whole approach.

Canine vegan biscuits with prebiotics

There are a growing number of consumers, supporters of veganism that include this lifestyle in their pets. In this context, the aim of this study was to prepare four different formulations of vegan canine biscuit by replacing wheat flour with inulin at the following concentrations: 0% (F1, control), 3% (F2), 6% (F3) and 9% (F4). Hydrolyzed soy protein concentrate (3,5%) and liophilized blackberry (5%) were also added to F2, F3 and F4. Differences were observed for color, hardness and specific volume between the biscuits. Sensory and palatability tests results showed higher acceptance of F3 and F4 formulations. Therefore, dogs will have a possible nutritional gain by preferring biscuits with inulin, hydrolyzed soy protein concentrate and blackberry.

ÁCIDO ASCÓRBICO NATURAL PROVENIENTE DE FARINHA DE FRUTAS COMO OXIDANTE EM MASSA PARA PÃO DE FORMA

Resumo O ácido ascórbico é utilizado na panificação como aditivo e tem como objetivo fortalecer a rede de glúten e gerar produtos com características melhoradas. Este trabalho propõe o uso de farinhas de frutas com teores de ácido ascórbico relevantes na formulação de pães de forma a fim de obter um produto clean label, ou seja, livre de aditivos, com características semelhantes aos convencionais.

Caracterização tecnológica de massa seca tipo Fettucine, adicionada de diferentes tipos de fibras

Resumo As massas secas alimentícias estão presentes na mesa do consumidor brasileiro, fazendo parte das principais refeições em todas as classes socias. Entretanto, a crescente busca por alimentos mais saudáveis têm levado a indústria a alterar a formulação de vários produtos, com a adição de fibras e/ou proteínas, ou redução do teor calórico (açúcar e gordura). Assim, avaliamos a adição de diferentes tipos de fibras em formulações de massas alimentícias secas, tipo fettucine, com o objetivo de aumentar os efeitos benéficos à saúde do consumidor.

Production and evaluation of technological charcateristics of Fettuccine dried pasta containing bamboo fiber

Pasta is very appreciated but due to its abundance of digestible carbohydrates, alternatives can be used to make them healthier such as the use of dietary fiber. The aim of this work was to produce and evaluate dried Fettuccine pasta, with partial replacement of semolina by white and pale yellow dietary fibers. The experiments were carried out by a physicochemical and rheological characterization of semolina and the production of dried pasta with partial replacement of fiber in 0%, 3.5% and 7%. The samples were evaluated by their technological qualities in comparison with a standard sample made only with semolina. Statistica were made through analisys of variance (ANOVA) and Scott-Knott test (p≤0.05). The results showed that is possible to replace the semolina in pasta for the white fibers in the analysed conditions.

Addition of young bamboo culm flour and comercial bamboo shoot fiber as partial substitutes of fat and/or sugar in cookies formulations

Commercial bamboo shoot fiber (CBSF) has been used in food products, and young bamboo culm flour (YBCF) could also be used as a source of fiber, attending consumer demand for healthier products, as well as providing sustainable exploration of the clumps. So, this project aimed to study comparatively the addition of YBCF and CBSF in cookies formulations with reduced contents of fat and/or sugar. Technological parameters were evaluated by surface response methodology (SRM), and no significant difference was observed between formulations. This results shows that YBCF and CBSF are potential ingredients to partially substitute fat and sugar in cookies formulations.