Marta Suely Madruga

The chemical composition of “Multimistura” as a food supplement

Abstract The utilization of a “Multimistura” as a food supplement, in nutritional improvement programmes for low-income populations, represents a low cost, fast food preparation alternative which satisfies local taste preferences. This is based on the fact that the “Multimistura” is made up of non-conventional ingredients/foods and/or agroindustrial by- products rich in different nutrients. The present work has been designed to analyse the chemical composition of a “Multimistura” utilized as food supplement in institutional programmes to prevent malnutrition by means of the Department of Wealth and Social Affairs of the City of Natal-RN, Brazil. The product studied was elaborated by employing the following formulation: wheat bran 30%, wheat flour 30%, corn bran 30%, powder from cassava leaves 3%, pumpkinseeds powder 4% and egg shell powder 3%. The results from the chemical analysis made, showed that the product presented high levels of carbohydrates (67.0%) and proteins (12.7%), the total caloric value (TCV) corresponding to 377 kcal/100 g. The amino acids profile was deficient in only two essential amino acids, methionine and phenylalanine, when compared to a standard protein from FAO/WHO, which resulted from the biological nature of the product. The analysis of micronutrient minerals revealed the products as being a potential source of calcium, as well as a good source of phosphorus, magnesium, iron and zinc. The “Multimistura” presented a significant content of carotene, which favours the roll of vitamin A, although thiamine, riboflavin and niacin were detected.

Efeito do genótipo e do sexo sobre a composição química e o perfil de ácidos graxos da carne de cordeiros

Este estudo foi realizado com o objetivo de avaliar os efeitos do sexo e do genotipo sobre a composicao centesimal e o perfil de acidos graxos do musculo Semimembranosus (SM) de ovinos submetidos as mesmas condicoes de confinamento. Foram utilizados 12 cordeiros, quatro machos inteiros e quatro femeas da raca Santa Ines (SI) e quatro machos inteiros mesticos ½ Santa Ines x ½ Dorper (SI-D). A raca e o sexo nao influenciaram a composicao centesimal da carne dos cordeiros. No entanto, as concentracoes de fosforo e calcio diferiram significativamente quando considerados estes dois fatores. Os acidos graxos encontrados em maior quantidade na fracao lipidica da carne dos animais foram o oleico, o palmitico e o estearico. Houve efeito do sexo sobre o perfil dos acidos graxos monoinsaturados na carne dos animais Santa Ines. O perfil de acidos graxos de mesticos machos SI-D comprovou melhor valor nutricional da carne, pelo maior percentual de acidos graxos poliinsaturados, pela maior relacao AGPI/AGS e pela menor relacao w6:w3.

Meat quality of Moxotó and Canindé goats as affected by two levels of feeding

The objective of this study was to evaluate the effect of reduced feed intake on Moxotó and Canindé goat, which are native breeds of semi arid area of Brazil, by analyzing the resultant meat quality. Intact male goats of both genotypes (10 animals each), weighing about 15kg, were allocated to two feeding levels (AL: feed ad libitum and FR: feed restricted to 63% of the total feed consumed by AL). Water-holding capacity and a(∗) color parameter were significantly influenced (p<0.05) by genotype. Proximate composition, cholesterol, shear force, pH, cooking loss, and sensory scores did not differ significantly (p>0.05) between genotypes. The redness of the meat of the Canindé breed was much improved in FR goats. Although, feed restriction by 37% did affect the final live weight and mean daily gain weight, it had no effect on chemical, physical, and sensory quality of Moxotó and Canindé meat.

Chemical, morphological and functional properties of Brazilian jackfruit (Artocarpus heterophyllus L.) seeds starch

Starches used in food industry are extracted from roots, tubers and cereals. Seeds of jackfruit are abundant and contain high amounts of starch. They are discarded during the fruit processing or consumption and can be an alternative source of starch. The starch was extract from the jackfruit seeds and characterised to chemical, morphological and functional properties. Soft and hard jackfruit seeds showed starch content of 92.8% and 94.5%, respectively. Starch granules showed round and bell shape and some irregular cuts on their surface with type-A crystallinity pattern, similar to cereals starches. The swelling power and solubility of jackfruit starch increased with increasing temperature, showing opaque pastes. The soft seeds starch showed initial and final gelatinisation temperature of 36°C and 56°C, respectively; while hard seeds starch presented initial gelatinisation at 40°C and final at 61°C. These results suggest that the Brazilian jackfruit seeds starches could be used in food products.

Volatile compounds in passion fruit (Passiflora edulis forma Flavicarpa) and yellow mombin (Spondias mombin L.) fruits obtained by dynamic headspace technique

Among the numerous tropical and sub-tropical fruits produced in Brazil, two that attain relatively greater importance from the point of view of aroma of their pulp are yellow passion fruit (Passiflora edulis forma Flavicarpa) and yellow mombin (Spondias mombin L.). The volatile components in the pulp of these fruits were captured by dynamic headspace technique and were analyzed in a system of high-resolution gas chromatography and mass spectrometry. Forty-eight and thirty-one volatile compounds were identified in passion fruit and yellow mombin fruit pulp, respectively. The predominant volatile compounds in passion fruit pulp belonged to the classes of esters (59.24%), aldehydes (15.27%), ketones (11.70%) and alcohols (6.56%) while in the yellow mombin pulp, the principal classes of compounds were esters (48.76%), alcohols (21.69%). aldehydes (11.61%) and ketones (4.19%). The other characteristic aroma compounds for passion fruit were b-ionone and linalool and for yellow mombin were g-octalactone, butanoic and hexanoic acids.

Efeito de dietas com níveis crescentes de caroço de algodão integral sobre a composição química e o perfil de ácidos graxos da carne de cordeiros Santa Inês

Esta pesquisa foi realizada com o objetivo de avaliar o efeito da inclusao (0, 20, 30 e 40%) de caroco de algodao integral (Gossypium hirsutum) na dieta sobre a composicao quimica e o perfil de acidos graxos da carne de cordeiros Santa Ines. Foram utilizados 24 cordeiros machos nao-castrados (peso corporal inicial de 19,0 ± 0,2 kg e 4 meses de idade), todos criados em regime de confinamento em baias individuais. Os niveis de caroco de algodao integral nao afetaram a composicao centesimal e os percentuais de colesterol e fosfolipidios da carne ovina. Entretanto, houve diferenca entre os percentuais dos acidos graxos miristico, palmitico e linolenico e entre a relacao C18:0 + C18:1 / C16:0. Do ponto de vista nutricional, a utilizacao de caroco de algodao integral na dieta pode ser recomendada, durante periodos curtos, em niveis de ate 40% para ovinos em terminacao. Ressalta-se que o caroco de algodao integral e um subproduto economicamente viavel por apresentar baixo custo de producao em comparacao ao milho e a soja.

Efficacy of Origanum vulgare L. and Rosmarinus officinalis L. essential oils in combination to control postharvest pathogenic Aspergilli and autochthonous mycoflora in Vitis labrusca L. (table grapes)

This study evaluated the efficacy of the application of the essential oils of Origanum vulgare L. (OVEO) and Rosmarinus officinalis L. (ROEO) alone and in combination to inhibit Aspergillus flavus URM 4540 and Aspergillus niger URM 5842 in fungal growth media and on Vitis labrusca L. (table grapes). The influence on the autochthonous mycoflora and the physical, physicochemical and sensory characteristics of the grapes during storage (25°C, 12days and 12°C, 24days) were also studied. The application of the essential oils in different concentrations (Minimum Inhibitory Concentration - MIC, 1/2 MIC+1/2 MIC and 1/4 MIC+1/4 MIC) inhibited the mycelial growth and spore germination of the test fungi and inhibited the growth of the assayed fungal strains in artificially contaminated grapes and the autochthonous mycoflora of grapes stored at both room and cold temperatures. In general, the application of OVEO and/or ROEO at sub-lethal concentrations preserved the quality of grapes as measured by their physical, physicochemical and sensory attributes throughout the assessed storage time. These results demonstrate the potential of the combination of OVEO and ROEO at sub-lethal concentrations to control postharvest pathogenic fungi in fruits, particularly, A. flavus and A. niger in table grapes.

Coatings comprising chitosan and Mentha piperita L. or Mentha × villosa Huds essential oils to prevent common postharvest mold infections and maintain the quality of cherry tomato fruit

In this study, we evaluated the efficacy of coatings comprising shrimp chitosan (CHI) and Mentha piperita L. (MPEO) or Mentha × villosa Huds (MVEO) essential oils to control mold infections caused by Aspergillus niger, Botrytis cinerea, Penicillium expansum and Rhizopus stolonifer in cherry tomato fruits (Solanum lycopersicum L.) during storage at room temperature (25°C for 12 days) and low temperature (12°C for 24 days). The effects of the coatings on the physicochemical and sensory characteristics of cherry tomato fruits during storage were also assessed. The minimum inhibitory concentration (MIC) of CHI against all test fungi was 8 mg/mL, whereas the MIC for both MPEO and MVEO was 5 μL/mL. Combinations of CHI at 4 mg/mL and MPEO or MVEO at 2.5 or 1.25 μL/mL strongly inhibited the mycelial growth and spore germination of target fungi. The coatings comprising CHI and MPEO or CHI and MVEO at the different tested concentrations delayed the growth of decay-causing fungi in artificially contaminated tomato fruit during storage at either room temperature or low temperature. The assayed coatings preserved the quality of cherry tomato fruit during storage, in terms of physicochemical and sensory attributes. These results indicate that coatings comprising CHI and MPEO or CHI and MVEO represent promising postharvest treatments to prevent common postharvest mold infections in cherry tomato fruit during storage without affecting the quality of the fruit.

Influência do manejo do rebanho, das condições higiênicas da ordenha e da fase de lactação na composição química do leite de cabras Saanen

The objective of this trial was to evaluate the effect of lactation stage in the chemical and physical characteristics of milk from Saanen goats as well as to investigate the effects of flock management, milking sanitary conditions, and lactation phase in the milk fatty acid profile. Twenty goats were randomly assigned to four groups of five animals each. Flock management differed by the presence or absence of males in the groups while milking sanitary conditions differed either by a poor or by a good milking hygiene. Milk samples were collected at 35, 85 and 135 days of lactation. Results showed that milk yield was as expected at 135 days of lactation; peak milk production was observed at 35 days of lactation and decreased linearly as lactation progressed. Milk yield, milk fat content, and milk acidity all changed according to the lactation stage. Milking sanitary conditions and flock management did not affect the milk fatty acids profile. However, milk fatty acids profile differed at different lactation stages with the greatest content of saturated fatty acids at 85 days of lactation.

Nutritional and sensory characteristics of Minas fresh cheese made with goat milk, cow milk, or a mixture of both

This study aimed to assess and compare the nutritional, technological, and sensory characteristics of Minas fresh cheese made with goat milk, cow milk, or a mixture of the two stored in cold conditions for 21d. The yield and centesimal composition of the cheeses were not affected by the type of milk used in their preparation. Reductions were observed in the moisture content, pH, proteolysis index, and instrumental hardness; moreover, increases were observed in the syneresis, acidity index, and depth of proteolysis index in all cheeses. The percentages of caprylic, capric, oleic, and linoleic fatty acids were higher in goat milk cheese and cheese made with a mixture of goat and cow milk compared with cow milk cheese, and a sensory evaluation revealed differences in color, flavor, and aroma between the cheeses. The preparation of Minas fresh cheese with a mixture of goat and cow milk can be a viable alternative for dairy products in the market that can be characterized as high-quality products that meet consumer demands.