Rogério Germani

Controle de Rhyzopertha dominica pela atmosfera controlada com CO2, em trigo

Controlled atmosphere with inert gases offers an alternative to phosphine use to control stored grain pests. The objective of this research was to test a controlled atmosphere with CO2 to control Rhyzoperta dominica, (Fabr.) (Coleoptera: Bostrichidae), an important pest of stored wheat grain. This test consisted of five CO2 concentrations ( 0, 30, 40, 50 and 60%; completed with N2), fumigation periods of 5, 10 and 15 days; insect populations collected from Campo Mourao, PR, Sete Lagoas, MG and Santa Rosa, RS, in Brazil and seven developing stages (egg, larva of 1st, 2nd, 3rd and 4th instar, pupa and adult), in three replications. All the different life stages of the insect were kept as individual samples in a small voile cloth bag and put inside a 200 liter fumigation chamber with 75% of this volume full of grain with the metal lid sealed at the edge with silicone rubber to guarantee hermetic conditions. The different CO2 concentrations were then added inside the chambers. The results showed that all CO2 concentrations tested caused 100% mortality to all adult stage of the three insect populations in all fumigation periods tested. The mortality of the pupa stage of the three insect population was 100% when the 60% CO2 concentration was used in the 15 days fumigation period; however, all CO2 concentrations in 15 days fumigation period caused 100% mortality in pupa of insects collected in Santa Rosa. For adequate control of all larval stages it requires 50% CO2 or above this concentration. During the 10 and 15 days fumigation periods all CO2 concentrations controlled 100% of the eggs from the three populations studied.

Efeito da substituição parcial da farinha de trigo por farinha de casca de batata (Solanum Tuberosum Lineu)

Reusing some agro-industrial food by-products lower the production costs, increase efficient food utilization, and reduce the impact that these sub-products cause if discarded in the environment. Thus, some potato by-products are reused utilized and transformed into food ingredients, such as potato skin. In this study, potato skin was utilized for the production of flour to be used in bakery products. The following percentages were utilized in the composition of the mixed flour: 0-50-50%; 3-47-50%; 6-44-50%; 9-41-50%, and 12-38-50% of potato skin flour, white wheat flour, and whole wheat flour, respectively. Physicochemical analyses of the potato skin flour, physical analyses of the skin flour, white, and whole wheat flours, and rheological analyses of the mixed flours were performed. The potato skin flour presented relatively high contents of fibers and minerals especially phosphorus, calcium, and magnesium. Regarding grain size and color difference, the potato skin and whole wheat flour presented similar values. With the increase of the ratio of white wheat flour replacement level for potato skin flour, the rheological analyses indicated a reduction in the technological quality of the dough.

Qualidade industrial de cultivares de trigo e triticale submetidos à adubação nitrogenada no sistema de plantio direto

ABSTRACTINDUSTRIAL QUALITY IN CULTIVARS OF WHEAT AND TRITICALE SUBMITTEDTO THE NITROGEN FERTILIZATION IN NO-TILL SYSTEM The work was developed in season cropping 2004 and 2005 in Selviria county (MS), Brazil, with aim of evaluatethe effect of different rates of nitrogen (N) in side dress on the industrial characteristics of the cultivars of wheat andtriticale in no-till system. The completely randomize design was used with split plots with 30 treatments, consistingof the six combination of cultivars in plots, being five cultivars of wheat (IAC 364, IAC 370, Embrapa 22, BRS 210and BRS 207) and one of triticale (IAC 3), and five rates of N in side dress (0, 30, 60, 90 and 120 kg ha -1 ) in subplots,with four replicatons. In function of the results gotten, the hectoliter weight of triticale was inferior to the ones ofthe wheat, with the nitrogen fertilization providing reduction in this component; the falling number is adjusted, notbeing affected for the nitrogen fertilization; relation P/L of the flour of general form is raised, harming the commercialflour acceptance for bread-making; the nitrogen fertilization in covering develops the gluten strength (W) as well asthe protein content of the flour and reduces relation P/L positively, influencing in the quality of the flour for bread-making; the flour of triticale is not adjusted for end of bread-making for its reduced gluten strength.Key words: Triticum aestivum, Triticosecale, irrigation, gluten, protein.

Elaboração de biscoitos tipo salgado, com alto teor de fibra alimentar, utilizando farinha de berinjela (Solanum melongena, L.)

Due to the fact that eggplant (Solanum melongena, L.) presents a high concentration of dietary fiber, and also that crackers show a great potential to be used as a nutritive product, the aims of this present work are the use of dehydrated eggplant flour in the composition of crackers in order to present a high level of fiber while keeping their sensorial quality. Levels of 10, 15 and 20% of eggplant flour where used. In the crackers, the chemical and physical characteristics were evaluated. In the final product, the concentration of protein, ash, lipids and total dietary fibers increased as the level of eggplant flour increased. On the other hand, the expansion and the weight decreased and the color became more intense. Therefore, crackers, of all three levels of eggplant flour, can be classified as high dietary fiber and ready-to-eat food.

Efeito de adição de diferentes sais de cálcio nas características da massa e na elaboração de pão francês

The objetive of this work was to study the effect of addition of calcium sulfate, calcium carbonate and calcium phosphate on the dough flour physical and rheological characteristics and on the french bread quality. The calcium salts were used in the level of 100% of adult RDA for 100g of bread. Color, gluten content, farinograph, alveograph and extensigraph tests were carried out on the flour. On the bread, specific volume and global score were determined. The color of the flour was improved with calcium addition. The rheological properties and the bread volume and global score were not significantly influenced by the addition of calcium at 100% of RDA.

INTERAÇÃO ENTRE GENÓTIPOS E AMBIENTE NA PRODUTIVIDADE E NA QUALIDADE TECNOLÓGICA DOS GRÃOS DE TRIGO NO ESTADO DE SÃO PAULO

Nineteen wheat genotypes were evaluated in six experiments carried out in upland and under sprinkler irrigation conditions, in six different locations (two wheat production regions) of the State of Sao Paulo, Brazil, in 1992. The genotypes IAC 304, IAPAR 60, IAC 303, IAC 313, IAC 350, IAC 332, IAC 306, IAC 309, IAC 297, IAC 324 and IAC 325 presented good performance taking into account grain yield in upland conditions and IAC 312 and IAPAR 60 when sprinkler irrigation was used. The use of sprinkler irrigation increased the average grain yield of the experiments in 124%. The climatic conditions in Mococa region, and the use of irrigation improved the values obtained for test weight, the flour extraction, the sedimentation test, and deformation work (W), except for the farinograph parameters such as water absorption, the dough development time and stability. Only the mixing tolerance index was improved under this condition. The genotypes IAC 287, IAC 24, IAC 353, IAC 297, Anahuac and IAC 311 presented high dough stability and the genotypes IAC 24, IAC 353, IAC 297, Anahuac, IAC 306, IAC 313, IAC 311 and IAC 332 presented high W value, that is an indication of bread making quality. The correlation coefficient between sedimentation test and W was significant showing that this test may be used in the early generation of the quality genotype selection.

Influência da proporção arroz:soja sobre a solubilidade e as propriedades espumantes dos mingaus desidratados

Dehydrated rice-soybean porridges at different proportions (100:0, 90:10, 80:20, 70:30, 60:40 and 50:50%) were assessed for solubility and whipping properties, in order to verify their use as food ingredients. Dehydrated porridge was manufactured by soybean seed dehulling, blanching, disintegration of blanched rice and soybean, homogenization and spray drying. Chemical analysis showed that increasing soybean proportion from 0 to 50%, resulted in an increase in the soluble nitrogen in water, nitrogen solubility index (NSI), dispersible protein in water, protein dispersibility index, expansion and syneresis of foam, and a decrease in the foam volume after 30 and 60 min. However, NSI of only dehydrated porridge with more than 10% soybean showed the highest values, whereas the whipping properties values were not significant in non dehydrated porridge. Therefore, the dehydrated rice-soybean porridges with 20, 30, 40 and 50% soybean, would be recommended for use in porridges, beverages, soups and sauces, where the presence of foam is not desirable. No trypsin inhibitor activity was detected in studied dehydrated porridges.

Effect of water temperature and pH on the concentration and time of ozone saturation

Ozone has been used for many years to disinfect water due to its oxidizing potential. Since it decomposes quickly into molecular oxygen, leaving no residue, it has important advantages for use. The decomposition of ozone is affected by the temperature and pH of the medium, low pH values and temperatures increasing its half-life, which can result in more efficient disinfection. With the objective of increasing the effectiveness of ozonation, this study investigated the effect of temperature (8 oC and 25 °C) and pH (3.0 and 6.0) of the water on the saturation time and gas concentration, employing two initial gas concentrations (13.3 and 22.3 mg L-1). The concentration of ozone saturation increased as the temperature and pH of the medium decreased, as also with the higher initial gas concentration (C). The highest saturation concentrations were obtained at pH 3.0 and 8 °C (4.50 and 8.03 mg L-1 with C of 13.3 and 22.3 mg L-1, respectively). This higher ozone content could result in greater decontamination efficiency of the food products washed with this water.

Physical characteristics of Brazilian wheat and their utilization as an indication of flour extraction

An extensive work to determine the test weight (TW), the thousand kernel weight (TKW) and the hardness (HD) of Brazilian wheat, was undertaken for the crop years from 1990 to 1994, with the objetive of drawing the Brazilian wheat physical characteristics and their relationship with flour extraction (FE). The results showed a median TW of 78.2kg/hl, a TKW of 34.2g and the HD was graded as hard. The values varied accordingly with the crop year, the local and year vs. local. Among the locals the wheat from the MS/DF/MG/GO States showed the best results. Correlation coefficients between FE and each of the parameters, TW, TKW and HD were low but significant (P< 5.0%) and, therefore, should not be used as a direct relationship but only as an indicator of FE. Segregation of TW, TKW and HD by specific ranges did not improve the correlation coefficient values.

Efeito do armazenamento sobre as propriedades tecnológicas da farinha, de variedades de trigo cultivadas no Brasil

The aim of this work was to evaluate changes in technological properties of newly milled flours of BR-23, BR-35 and Anahuac varieties (Brazilian grown wheat) during storage for 180 days. Quality of samples was analysed for their rheological properties, acidity, falling number, glutomatic test and baking test, after periods of 0, 7, 15, 30, 60, 90, 120, 150 and 180 days. Most evident changes were the increase in flour acitidy and dough elasticity. The other characteristics did not show expressive changes. The flour of Anahuac variety was less influenced by the storage than the other ones. The results showed an increment in the flour quality, during 60-90 days of storage, althoug the baking test did not show expressive changes during all the period of storage.