Patrícia Moreira Azoubel

Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta.

The aim of this study was to evaluate the use of mixture of sorghum-rice-corn flour and potato starch in the development of gluten-free pasta for celiac disease patients. The experiment was designed according to simplex-lattice method and different types of gluten-free flours were used, such as sorghum, rice, corn, and potato starch. The fifteen formulations were subjected to sensory analysis (Mixed Structured Scale - MSS) and seven formulations were selected in respect to taste and grittiness. These formulations were subjected to Quantitative Descriptive Analysis (QDA), which evaluated the attributes: appearance, color, odor, hardness, elasticity, stickiness, grittiness, taste, residual bitterness and overall quality. Results showed significant difference in appearance, color and hardness. The formulations that showed the best sensory results were submitted to chemical analysis and cooking quality of pasta. It was observed that the best results for mixing is sorghum flour, rice flour and potato starch.

Restructuring Passiflora cincinnata fruit pulp: influence of hydrocolloids

This study evaluated the effect of mixtures of alginate, low methoxy pectin and gelatin on characteristics of P. cincinnata fruit gels, containing pulp with high soluble solids content (50 °Brix). The results of a central composite design showed that the models obtained, except for water activity and pH, were predictive. Gelatin was an important factor affecting firmness and colour parameters since higher concentrations of this hydrocolloid, combined with alginate concentrations greater than 1.3% and pectin quantity up to 1.26%, could be used to obtain clear yellow products with firmness greater that 1.2 kg.

Influence of Process Conditions on Drying by Atomization Pulp Umbu

The present study evaluated the influence of variables involved in the drying process by atomization on the physico-chemical properties of umbu powder. The process was carried out using a laboratory scale atomizer with DE 15 maltodextrin as the carrier agent. Seventeen assays were performed according to a central composite rotational design. The independent variables were drying air temperature, mass feeding flow, and carrier agent concentration. The analyzed responses were water activity, moisture, hygroscopicity, process yield, and retention of phenolic compounds (RPC) in the final product. Drying air temperature negatively affected water activity and moisture content, i.e., higher applied temperatures led to lower water activity and moisture content in atomized umbu. However, the effects of the linear, quadratic, and interaction factors were not statistically significant over hygroscopicity and process yield at 95% level of statistical significance; therefore, it was not possible to generate a model. The RPC was influenced by the mass feeding flow and carrier agent concentration; the use of faster flows and higher concentrations of maltodextrin presented a final product with higher RPC. Based on the analysis of response surface graphs, an assay was selected and physically characterized: apparent density of 0.61 g/mL and percentage of solubility of 80.28%. Atomized umbu particles showed uniform size and formed numerous small pellets with spherical shape and predominantly rough surface.