Rennan Pereira de Gusmão

Caracterização tecnológica de cookies produzidos com diferentes concentrações de farinha de algaroba durante armazenamento por 120 dias

This study aimed to assess the quality parameters (water activity, firmness, brittleness and colour) of cookies enriched with different mesquite flour concentrations (5, 15 and 25 g100g-1) during storage for 120 days, and to determine their physical (thickness, diameter, expansion factor, specific volume and mass), physicochemical (water, ash, protein, sugar, fat and fibre contents) and mineral (calcium, phosphorous and iron) characteristics. The quality parameters of these products were monitored for 120 days of storage, with an interval of 15 days between measurements. The physical and physicochemical characterizations were carried out and the minerals quantified using X-ray diffraction spectroscopy by dispersive energy. The quality parameters of the products were statistically analysed using a factorial experimental design with two factors, 9 stoarge periods and three cookie formulations. It was concluded there were significant differences between the quality parameters of the cookies after 120 days of storage. The water activity, brittleness and brightness increased in the cookies elaborated with mesquite flour and the firmness and intensities of yellowness and redness decreased. With the increase in Rennan Pereira de Gusmão1* , Thaisa Abrantes Souza Gusmão1, Henrique Valentim Moura1, Maria Elita Martins Duarte1, Mário Eduardo Rangel Moreira Cavalcanti-Mata1 1 Universidade Federal de Campina Grande (UFCG), Departamento de Engenharia de Alimentos, Campina Grande/PB Brasil *Corresponding Author Rennan Pereira de Gusmão, Universidade Federal de Campina Grande (UFCG), Departamento de Engenharia de Alimentos, Rua Denise Alves de Medeiros, no 60, CEP: 58410-743, Campina Grande/PB – Brasil, e-mail: rennangusmao@gmail.com Cite as: Technological characterization of cookies made with different concentrations of mesquite flour during 120 days of storage. Braz. J. Food Technol., v. 21, e2017116, 2018. Received: July 28, 2017; Approved: Oct. 05, 2017 http://bjft.ital.sp.gov.br 2 Braz. J. Food Technol., Campinas, v. 21, e2017116, 2018 Caracterização tecnológica de cookies produzidos com diferentes concentrações de farinha de algaroba durante armazenamento por 120 dias Gusmão, R. P. et al.

Modelagem matemática da desidratação osmo-convectiva da palma forrageira (Opuntia fícus-indica Mill) utilizando soluções mistas

Objetivou-se nesse estudo avaliar a influencia de pre-tratamentos osmoticos utilizando secagem convectiva complementar no processo de perda de agua, ganho de solidos e nos parâmetros de qualidade (cor, atividade de agua e textura) de cladodios de palma forrageira. O Cladodio foi submetido a desidratacao osmotica utilizando solucoes mistas contendo 5% de NaCl e concentracoes de sacarose de 50 e 60 °Brix, em diferentes proporcoes palma/solucao (1:1, 1:4 e 1:10) a 40°C. Posteriormente foi realizada secagem convectiva a 50 e 60 °C. Foram utilizados, para ajuste aos dados experimentais da secagem, os modelos matematicos de Page, Henderson & Pabis, Cavancanti Mata, Exponencial de Dois Termos e Midilli. O cladodio de palma in natura e desidratado foi caracterizado quanto aos parâmetros de cor, atividade de agua e textura. O aumento da perda de massa foi proporcional ao aumento da proporcao cladodio/solucao utilizada na desidratacao osmotica e o ganho de solidos foi maior para a concentracao de 50 °Brix. O modelo matematico de Midilli foi o que melhor se ajustou aos dados experimentais. Os parâmetros de cor, atividade de agua e textura foram modificados pelas condicoes de desidratacao osmotica e de secagem as quais o cladodio de palma foi submetido. O cladodio desidratado a 50 °C apresentou melhor preservacao da cor, maior resistencia ao corte e menor atividade de agua. Mathematical modeling of osmo-convective dehydration of the cactus pear (Opuntia ficus-indica Mill) using mixed solutions Abstract : The objective of this study was to evaluate the influence of osmotic pre-treatments with complementary convective drying in the water loss process and solids gain of cactus pear cladodes, to obtain palm for human consumption. The cladode was subjected to osmotic dehydration using mixed solutions containing 5% NaCl and sugar concentrations of 50 and 60 °Brix in different proportions palm/solution (1:1, 1:4 and 1:10) at 40 °C. Subsequently convective drying was performed at 50 and 60 °C. Were used to fit to the experimental data of drying, the mathematical models for Page, Henderson & Pabis, Cavancanti Mata, Exponential of Two Terms and Midilli. The spineless cactus in natura and dehydrated was characterized as the parameters: color, water activity and texture. The study noted that the increased of weight mass was proportional to the increased of proportion cladode/solution used in osmotic dehydration and the solids gain was higher for concentration of 50 °Brix. The Midilli mathematical model was the best fit to the experimental data. The parameters of color, water activity and texture were modified by the conditions of osmotic dehydration and drying which spineless cactus cladodes was submitted. The cactus cladode dehydrated at 50 °C presented better preservation of the color, increased cut resistance and lowest water activity.