Nina Waszczynskyj

Extraction of pectin from apple pomace

As apple-processing units are now in expansion in Brazil, industrial by-products like pomace play an important role in pectin manufacture. The objective of this article was to determine a pratical follow-up to the extraction of pectin from apple pomace and to characterize it in a laboratory, on a small scale, aiming at establishing the optimum conditions for acid extraction. The highest yields were obtained when [1]apple pomace was dried and ground to obtain an apple flour to be used as raw material, [2] citric or nitric acids were used and [3] when the citric acid concentration was 6.2 g/100 ml and the time of reaction was 153 minutes. The apple variety in itself was not significant in pectin yield. The degree of esterification (DE = 68.84 %) of the product obtained, as well as its physical looks, show the success of pectin extraction.

Atividade antimicrobiana de Schinus terebenthifolius Raddi

Objetivou-se com este trabalho analisar a atividade antimicrobiana de extratos aquoso e alcoolico obtidos de frutos da Schinus terebenthifolius ou aroeira-vermelha, diretamente ligados a quantidade de compostos fenolicos existentes nesses extratos. Pelos testes, verificou-se que o extrato alcoolico apresentou efeito inibitorio sobre o crescimento de Staphylococcus aureus e Bacillus cereus, ja o extrato aquoso nao apresentou efeito inibitorio sobre os crescimento dos microrganismos testados. O extrato alcoolico mostrou-se com quantidade significativa da flavona apigenina, alem de acido elagico, ao passo que no extrato aquoso foi observada a presenca da flavanona naringina.

Effect of biomass reduction on the fermentation of cider

The aim of this work was to determine the influence of biomass reduction in the cider processing and the quality of the fermented product made on laboratory scale, but in the same conditions usually found in factory units. The must, made with apples of the Gala variety, depectinized and transferred to 500 mL-fermenters, was inoculated with 2.0x106 cfu/mL of natural or commercial yeast, and at each 12 hours biomass was removed by centrifugation in one flask of the experimental set, and the must was left to ferment. All seven flasks of the fermented beverage were analyzed for 20-26 days after the inoculation, and the results showed that the best moment for biomass removal was 1.5-2.0 days of fermentation, leading to a product with significant residual sugars content, a low alcoholic degree, and with a fruity flavor. In addition, it was possible to practically eliminate all nitrogen, which was important to control the natural gasification. It was quite clear that biomass removal could be a very efficient treatment in order to obtain a sweeter and more pleasant alcoholic beverage, a better cider.

Physicochemical and sensory characterization of refined and deodorized tuna (Thunnus albacares) by-product oil obtained by enzymatic hydrolysis

In this study, the effects of chemical refining and deodorization on fatty acid profiles and physicochemical and sensory characteristics of the tuna by-product oil obtained by enzymatic hydrolysis were evaluated. Enzymatic extraction was conducted for 120 min at 60 °C and pH 6.5 using Alcalase at an enzyme-substrate ratio of 1:200 w/w. The chemical refining of crude oil consisted of degumming, neutralization, washing, drying, bleaching, and deodorization; deodorization was conducted at different temperatures and processing times. Although chemical refining was successful, temperature and chemical reagents favored the removal of polyunsaturated fatty acids (PUFA) from the oil. Aroma attributes of fishy odor, frying odor, and rancid odor predominantly contributed to the sensory evaluation of the product. Deodorization conditions of 160 °C for 1h and 200 °C for 1h were recommended for the tuna by-product oil, which is rich in PUFA.

AVALIAÇÃO DA QUALIDADE DE PÃO COM ADIÇÃO DE FARINHA E PURÊ DA BANANA VERDE

Banana, Musa sp,. e uma das frutas mais consumidas em todo o mundo, e o Brasil e um dos maiores produtores mundiais. A farinha de banana verde apresenta os maiores teores de amido resistente, quando comparada a banana madura. Estas caracteristicas tornam a farinha de banana verde (FBV) e pure de banana verde (PBV) excelentes materias-primas, capazes de aumentar o conteudo de fibra alimentar (FA) nos alimentos adicionados, aumentando o apelo funcional. No presente estudo, paes foram preparados com diferentes percentuais de farinha e pure de banana verde (10%, 20% e 30%), em substituicao a farinha de trigo e avaliada a qualidade do pao em funcao da altura, volume, rendimento, tempo de fermentacao, a percentagem de umidade, cor da crosta/miolo e reologia do produto final. Nao houve diferenca estatisticamente significativaentre o rendimento e o teor de umidade das formulacoes. Paes que foram preparados com FBV e PBV resultaram em produtos mais escuros em relacao ao padrao, e a luminosidade (L*) diminuiu com o aumento do nivel de substituicao. Paes com 10% de FBV e ate 20% de PBV nao diferiram estatisticamente do padrao em relacao a dureza. Estes resultados sugerem a viabilidade da aplicacao dessas materias-primas (FBV e PBV) em paes, o que, em funcao das caracteristicas ja demonstradas em pesquisas, podera elevar o valor nutricional desse tradicional alimento.

Cálculo das variáveis na desidratação osmótica de manga cv. Tommy Atkins

A desidratacao osmotica e usada para a remocao da agua, de frutas imersas em solucao aquosa. A qualidade da desidratacao osmotica depende de diferentes fatores como: concentracao, agente desidratante, temperatura, tempo de imersao, natureza das frutas e a area de superficie exposta a troca osmotica. A parede celular e o tipo de acucar utilizado como agente osmotico podem influenciar no fenomeno de transferencia de massa. A eficiencia do processo de desidratacao osmotica pode ser quantificada pelos valores de perda de peso e incorporacao de solidos. As mangas foram cortadas em cubos de 1cm de lado e levadas para os tratamentos com 50% sacarose (SAC), 50% sorbitol (SOR) e 50% estevia comercial (STV) acrescido de 1% de cloreto de calcio e o pH corrigido em 4,0 com o uso de acido citrico, por duas horas a 50oC. A proporcao fruta:solucao desidratante utilizada em todos os tratamentos foi de 1:3 em massa. O tratamento utilizando solucao composta com estevia nao se mostrou eficiente por causa do baixo ganho de solidos e reduzida perda de agua. A maior perda de agua e uma maior perda de peso da manga durante a desidratacao osmotica foram observadas para o tratamento com sorbitol, enquanto o maior ganho de solidos foi obtido no tratamento com sacarose.

Overview of Sourdough Technology: from Production to Marketing

Sourdough is a type of dough fermented by yeast and lactic acid bacteria (LAB) used as sponge dough in bread making. Sourdough may have four classifications according to the fermentation type and the technological process used. On sourdough type I, the fermentation of yeasts and LAB present in the flour occurs spontaneously whereas in type II, fermentation occurs after the inoculation of a starter culture. Type III is simply type II sourdough dehydrated and type IV is a mixture of type I and type II sourdough, produced on laboratory scale. With LAB’s growth during fermentation, pH decreases with subsequent hydrolysis of starch and protein, favoring the growth of yeasts. The yeast in turn, releases amino acids during autolysis, contributing to the growth of LAB. Due to this synergistic growth of LAB and yeasts, the products obtained from sourdough show more concentration of flavor, more elastic dough, and a longer shelf life than bread fermented only by yeast. Although, the benefits of this technology, using sourdough, is present just in a few countries, where it is also possible to obtain the dehydrated sourdough starters, for domestic use, in local supermarkets. Due to its fermentative process complexity, this paper presents updated information about the fabrication process of sourdough, main factors affecting this process, benefits of sourdough use for bakery products, and the varieties of dehydrated sourdough commercially available throughout the world.

PROPRIEDADES SENSORIAIS E FÍSICO-QUÍMICAS DE LEITES FERMENTADOS COMERCIAIS

O consumo de leites fermentados esta em ascensao devido ao apelo por suas propriedades funcionais e a diversidade de marcas disponiveis no mercado aumenta proporcionalmente. O presente trabalho teve como objetivo avaliar as propriedades sensoriais e fisico-quimicas de tres marcas disponiveis no mercado brasileiro. Foram realizadas analises fisico-quimicas de acidez, pH, viscosidade, teor de solidos totais e soluveis e as avaliacoes sensoriais de perfil de atributos e ordenacao por preferencia com provadores nao treinados. Nao houve diferenca significativa entre as marcas avaliadas para nenhum dos atributos sensoriais, apesar de terem apresentado diferencas significativas nos parâmetros fisico-quimicos de acidez, viscosidade e solidos soluveis e totais.

Composição físico-química e aceitação sensorial da inflorescência de gengibre orgânico (Zingiber officinale Roscoe)

In the city of Morretes - PR, Brazil, there is a demand of the use of the full plant of ginger (rhizome and air part); thus, the knowledge of the chemical composition and sensory evaluation of ginger inflorescences have become important. The objective of this study was to analyze the physicochemical composition and sensory acceptance of the organic ginger inflorescence. Tea, juice, and salad were prepared with the inflorescences of organic ginger and their acceptance was verified with the use of the hedonic scale. The inflorescences of organic ginger (green and mature, respectively), presented 93.23 and 94.54% of moisture, 0.83 and 0.81% of ash, 17.98 and 12.36% of protein, 3.90 and 3.81% of fat, 19.22 and 23.99% of crude fiber, and 58.07 and 59.03% of carbohydrates. The content of protein decreased with maturity and the fiber content increased. For the consumption of inflorescences, it is recommended the use of tea, a product that presented more than 80% of acceptance by the panelists.

PÃO COM ADIÇÃO DE INHAME

A adicao de diferentes porcentagens de pure inhame em pao foi avaliada quando aos requisitos de volume, altura, rendimento e cor. O pao formulado com 10% de pure de inhame apresentou resultados de altura e volume mais proximos ao padrao, quando comparado com os paes adicionados de 20 e 30% de inhame. A adicao de pure de inhame nao interferiu na cor do miolo do pao em nenhuma das formulacoes avaliadas, tendo tambem, pouco impacto na cor da crosta.