Maurício Rigo

Ethanol fermentation of a diluted molasses medium by Saccharomyces cerevisiae immobilized on chrysotile

In this work, the catalytic role of chrysotile support on the acceleration of alcoholic fermentation under non-aseptic conditions by Saccharomyces cerevisiae was investigated. The fermentation medium employed consisted only of diluted sugar-cane molasses. In the batch fermentations process with immobilized yeasts, the initial rate of CO2 production increased roughly 27 % during the first 30 minutes, compared to systems containing no chrysotile. A study of continuous alcoholic fermentation with chrysotile in the reactor bed showed a higher ethanol production rate at the different dilution rates investigated compared to similar fermentations without chrysotile.

Catechol biodegradation kinetics using Candida parapsilopsis.

This study evaluated the biodegradation of catechol by a yeast strain of Candida parapsilopsis in standard medium in Erlenmeyer flasks. Results shown that the highest concentration of catechol caused the longer lag period, demonstrating that acclimatized cultures could completely degrade an initial catechol concentration of 910 mg/L within 48 h. Haldanes model validated the experimental data adequately for growth kinetics over the studied catechol concentration ranges of 36 to 910 mg/L. The constants obtained for this model were µmax = 0.246 h-1, Ks = 16.95 mg/L and Ki = 604.85 mg/L.

Physical-chemical and sensory characterization of cookies added with brewer`s spent grain flour as fiber supply

O bagaco de malte e o principal subproduto do processo de fabricacao de cerveja. Visando aproveitar o potencial nutritivo do bagaco de malte, este trabalho teve como objetivos determinar a composicao centesimal da farinha obtida de bagaco de malte (FBM) e avaliar as caracteristicas fisico-quimicas e sensoriais de formulacoes de biscoitos tipo cookie elaboradas com substituicao parcial da farinha de trigo por farinha obtida de bagaco de malte. Foram elaborados biscoitos: padrao (0%) e adicionados de 10, 20 e 30% de FBM, os quais foram avaliados quanto as caracteristicas fisico-quimicas, aceitabilidade quanto aos atributos sensoriais (aparencia, cor, textura, aroma, sabor e aceitacao global) e intencao de compra. A composicao centesimal da FBM apresentou maiores teores de proteinas, lipidios, cinzas e fibras em comparacao a farinha de trigo. O teor de fibras da FBM foi de 27,6%. As formulacoes de biscoitos com 10, 20 e 30% de FBM apresentaram teores de fibras de 1,67, 2,66 e 4,84%, respectivamente, enquanto a formulacao padrao continha 1,02% de fibras. Com relacao aos atributos sensoriais, para todas as formulacoes, houve predominio de media 7 (“gostei moderadamente”) no teste de escala hedonica. Com relacao a intencao de compra, o biscoito padrao apresentou aprovacao de 70% e as demais formulacoes, com a presenca da farinha de bagaco de malte, apresentaram um alto indice de aprovacao, 78%. Os resultados mostram a possibilidade de utilizacao da FBM na elaboracao de biscoitos tipo cookie ricos em fibras e com caracteristicas sensoriais aceitaveis. Os resultados indicam a viabilidade de producao de biscoitos tipo cookie com FBM em substituicao parcial a farinha de trigo, com qualidade sensorial e nutricional. Abstract The brewer’s spent grain is the main by-product of the brewing process. Aiming to take advantage of the nutritional potential of beer industrial residues, this study aimed to determine the centesimal composition of the flour obtained from brewer’s spent grain (FBM) and evaluate the physico-chemical and sensory characteristics of cookies formulated with partial replacement of wheat flour by FBM. The following cookies formulations were prepared: Standard (0%) and added with 10, 20 and 30% of FBM, which were characterized according to their physico-chemical properties, acceptability as the sensory attributes (appearance, color, texture, aroma, flavor and overall acceptance) and purchase intent. The chemical composition of FBM showed higher amounts of protein, lipids, ash and fiber when compared to wheat flour. The fiber content of FBM was 27.6%. Cookies formulations 10, 20 and 30% FBM showed fiber content of 1.67, 2.66 and 4.84%, respectively, while the standard formulation contained 1.02% fiber. With respect to sensory attributes, for all formulations, there was an average of dominance 7 (“liked moderately”) in hedonic scale test. Regarding the purchase intent, the standard cookie presented approval of 70% while the other formulations, with brewer’s spent grain flour addition, had a higher approval rate, 78%.The results show the potential of using FBM in the preparation of fiber enriched cookies with acceptable sensory characteristics. The results indicate the feasibility of production of cookies with FBM in partial substitution of wheat flour with sensory and nutritional quality.

Chemical and sensory evaluation of formulations of biscuits with okara

A partir da soja e possivel obter o extrato hidrossoluvel de soja e o seu subproduto conhecido por okara , o qual possui elevada qualidade nutricional, devido ao seu elevado percentual de fibras, soluvel e insoluvel e proteinas. Neste trabalho, foram produzidos biscoitos com substituicao parcial da farinha de trigo por okara proveniente das cultivares de soja BRS 213 e CD 206. A caracterizacao fisico-quimica das formulacoes de biscoitos mostrou que os biscoitos com 10, 20 e 30% de okara apresentaram maiores teores de fibras, proteinas e cinzas do que os biscoitos sem okara na formulacao (padrao). Os biscoitos produzidos com teores de okara de ate 30% obtiveram notas no teste de aceitacao superiores a seis (gostei ligeiramente). As formulacoes de biscoitos elaboradas com 10, 20 e 30% de okara, proveniente da cultivar BRS 213, apresentaram teores de fibras superiores a 3%. A composicao fisico-quimica do okara obtido neste trabalho, das duas cultivares de soja a CD 206 e a BRS 213, foram parecidas, com altos teores de fibras de 11,8 e 13,5% (base seca), respectivamente. Todas as amostras de biscoitos com farinha de okara nao diferiram significativamente (p ≤0,05) em comparacao aos biscoitos padrao. Abstract From soybean is possible to obtain the hydro-soluble extract of soybean and its by-product, known as okara, which has high nutritional quality, due to its high percentage of soluble and insoluble fibres and proteins. In this study, cookies with partial replacement of wheat flour by the okara from soybean’s cultivars BRS 213 and CD 206 were produced. The formulations’ physicochemical characterization showed that the cookies with 10, 20 and 30% okara had presented higher levels of fibre, protein, and ash than cookies without okara in their formulation (pattern). The cookies produced with levels up to 30% of okara obtained grades of acceptance test above 6 (like slightly). The formulations of biscuits prepared with 10, 20 and 30% of okara from the BRS 213 presented fiber content higher than 3%. From the physicochemical composition of okara obtained in this study, the both soybean cultivars CD 206 and BRS 213 were similar, with high fibre content of 11.8 and 13.5% (dry basis), respectively. All the cookies samples with okara did not differ significantly (p ≤ 0.05) compared to pattern cookies.

Elaboração de pães com adição de farelo de soja

The aim of this research was the making of bread added soy residues. Bread had been made with 5, 10 and 15% of soy residue in substitution to the wheat flour. Three formulations had presented good acceptance for the judges, being that with 10% of soy bran was preferred. The bread made with soy bran presented protein content higher than conventional bread, approximately 10.6%.