Samara Alvachian Cardoso Andrade

Nutritional and lipid profiles in marine fish species from Brazil.

Centesimal composition and lipid profiles were evaluated in muscle tissue of four species of Brazilian fish using the Kjeldahl and Bligh & Dyer gravimetric methods and gas chromatography, respectively. The moisture, protein, total lipid, and ash values (g/100g) ranged from 71.13 to 78.39; 18.10 to 19.87; 1.05 to 9.03; and 1.03 to 1.73, respectively. Palmitic acid was prevalent among the saturated fatty acids (10.89-20.38%) and oleic acid was the main monounsaturated acid identified (4.26-15.77%). The eicosapentaenoic-EPA (6.41-10.66%) and docosahexaenoic-DHA (9.12-30.20%) acids were the most prevalent polyunsaturated acids. The average values, which are indicative of nutritional quality, were: Polyunsaturated/saturated (P/S) (1.11-1.47), ω6/ω3 (0.08-0.21), hypocholesterolemic/hypercholesterolemic acid ratios (HH) (0.87-2.43), atherogenicity index (IA) (0.26-0.60), and thrombogenicity index (IT) (0.20-0.44). These results demonstrated that the lipid profiles of the studied species are of nutritional quality.

Ocorrência de Cryptosporidium spp. e outros parasitas em hortaliças consumidas in natura, no Recife

O objetivo deste estudo foi verificar a ocorrencia de enteroparasitas em hortalicas comercializadas e consumidas em Pernambuco. Foram utilizadas 100 amostras de hortalicas: 40 amostras de alface lisa (Lactuca sativa), 40 de agriao (Nasturtium officinale) e 20 de acelga (Beta vulgaris), provenientes de feiras livres e supermercados. A deteccao de Cryptosporidium spp. foi realizada conforme Monge e Arias sendo utilizado dois metodos de coloracao, Koster modificado e Ziehl-Nielsen. Foi usada a tecnica de sedimentacao espontânea de Gelli et al. para a analise parasitologica. As analises de coliformes totais e Escherichia coli foram realizadas de acordo com Andrews. Os resultados obtidos mostraram um percentual de contaminacao parasitaria em 60% de alface, 30% de agriao e 20% de acelga, destacando-se o Ascaris lumbricoides, Strongyloides stercoralis e Ancylostoma duodenale dentre os helmintos, e o Cryptosporidium spp., Entamoeba coli e o complexo Entamoeba histolytica/Entamoeba dispar, dentre os protozoarios com maior frequencia. As hortalicas mais contaminadas por coliformes totais e Escherichia coli foram alface nas amostras de supermercado e agriao em feira livre. Esses dados sugerem a necessidade da adocao de medidas educativas aos produtores, e do monitoramento das aguas destinadas a irrigacao das hortas.

Análise de componentes principais de pães de forma formulados com farinha de yacon (Smallanthus sonchifolius (Poepp.) H. Rob.)

O yacon, tuberculo de origem andina, vem sendo cada vez mais aplicado na tecnologia de alimentos, em virtude de suas propriedades funcionais, por ser fonte de inulina e fruto-oligossacarideos, considerados prebioticos. Foram preparadas tres formulacoes de paes, sendo uma padrao e duas testes contendo farinha de yacon, denominadas de amostra P (pao padrao, sem farinha de yacon), amostra A (pao com 6% de farinha de yacon e 3% de gordura) e amostra B (pao com 11% de farinha de yacon sem adicao de gordura). Para a avaliacao sensorial foi realizada a Analise Descritiva Quantitativa (ADQ), utilizando-se 11 provadores treinados, os quais definiram 10 atributos sensoriais (aroma, cor, porosidade e uniformidade do miolo, sabor, textura, umectância, untuosidade, adesividade e qualidade global). Tambem foi realizada analise fisica dos paes, por meio da caracterizacao cromatica. Os resultados da ADQ foram analisados por analise de variância e testes de medias de Duncan, a 5% de significância. Os resultados da ADQ foram representados graficamente por analise multivariada de analise de componentes principais (ACP). Nao houve diferenca entre as amostras A e B em relacao aos atributos porosidade, textura, sabor e qualidade global. A amostra A obteve media maior em atributos sensoriais indesejaveis como aderencia, enquanto a amostra B apresentou maior media para o atributo umectância, devido ao maior teor de yacon. Na ACP, a soma de componentes principais 1 e 2 foi de 97,59%, ou seja, a variabilidade entre as amostras foi quase totalmente explicada por estes dois componentes. Os resultados obtidos demonstram o grande potencial para o desenvolvimento de novos produtos utilizando alimentos fontes de prebioticos, como os frutanos do yacon.

Caracterização físico-química do grândulo do amido do feijão caupi

This work aimed at characterizing the starch of the cowpea bean in the stages of maturation in which it is consumed both chemically and physically. The unripe and ripe grains of the cowpea bean (Vigna unguiculata L. Walp) were submitted to determine the centesimal composition: protein by Kjeldahl, lipids by Soxleth, moisture at 105°C, ashes at 550°C, alimentary fiber by gravimetric-enzymatic method, total carbohydrates by difference, total starch, reductor glicids and non reductor by oxid-reduction in Fehling solution. The isolated starch of the distinct samples was analyzed as to the resistant starch (based in the use of amylolytic enzymes), amylose and amylopectin (by spectrophotometry) and typification (X-ray diffraction). The results obtained showed that the fractions of carbohydrates differed according to the stage of maturation of the grains. The starch of the unripe bean showed a higher content of resistant starch (RS) type 2 in relation to total starch and low content of amylose. Maturation influenced the crystallinity patterns, type C was found for the unripe bean and type A for the ripe bean. The stage of the maturation influenced the qualitative and quantitative aspects of the constituents of the beans. The morphologic aspect of the granules of starch was not influenced by the stage of maturation of the grains. The unripe bean showed a percentage of soluble alimentary fiber compatible with the FDA standards.

Glycemic profile and prebiotic potential "in vitro" of bread with yacon (Smallanthus sonchifolius) flour

The purpose of this study was to elaborate bread with yacon flour at two different levels (6% and 11%) and to analyze their proximate composition, their glycemic indices and their prebiotic potentials in vitro. Bread with 6% and 11% of yacon flour presented, simultaneously, low and moderate glycemic index. As for the prebiotic potentials, it was evident the presence of probiotic bacteria, particularly Lactobacillus. The results showed that, the addition of yacon flour on bread rendered products from low to moderate GI, with prebiotic potential, low fat and high fiber contents, according to the Brazilian food legislation.

Perfil sensorial de bolos de chocolate formulados com farinha de yacon (Smallanthus sonchifolius)

This study evaluated the use of yacon flour in the formulation of chocolate cakes by investigating its influence on the sensory quality and chromaticity of the product. The following samples were prepared and analyzed: sample P (standard cake without yacon flour), sample A (20% of yacon flour), and sample B (40% of yacon flour). The Quantitative Descriptive Analysis (QDA) was used for the sensory analysis with 15 trained panelists who evaluated 9 sensory attributes (color, crumb structure, aroma, sweet taste, chocolate flavor, residual taste, humectancy, tenderness, and overall quality). The physical analysis of the cake was made by color characterization. The data were subjected to sensory analysis of variance ANOVA and the Duncans test for comparison between the averages, at 5% level of significance. To verify the correlations between the samples and attributes, the Principal Components Analysis (PCA) was performed. In the PCA, the sum of the principal components 1 and 2 was 83.3%, i.e., the variability between the samples was explained by these two components. The results showed that the addition of 40% of yacon flour resulted in higher scores for aroma (10.16), sweet taste (7.60), chocolate flavor (10.52), tenderness (11.44), and overall quality (11.64). With regard to the attribute crumb structure, there was no significant difference between the scores of cakes P, A, and B. Regardless of the amount of yacon flour added, the sensory profile of the chocolate cakes was influenced. Particularly, the cake with the highest content of yacon flour was attributed the highest scores.

Características físicas, químicas e organolépticas de quipá (Tacinga inamoena, Cactaceae)

Provided that the Opuntia ficus-indica is the main producer of fruit and forages, it has been the object of extensive research. Besides, another species Tacinga inamoena, native plant, which its fruit has been used as an alternative food source can also be found in the semi-arid northeastern region of Brazil. However, this native plant had not been the object of any research yet. The aim of this work is to evaluate its industrial and nutritional potential through the organoleptic, physical, chemical characteristics, nutritional content and mineral composition. The Quipa shows organoleptic characteristics similar to other fruit of the same gender. Its edible portion, pulp and fleshy pericarp, corresponds to 62, 8% of the total fruit weight. As regard to chemical composition, the pulp differs significantly from the fleshy pericarp, the latter showing higher content of minerals among them calcium, magnesium and potassium with values of 587,04mg, 257,02mg and 318,01mg, respectively. The results showed that Quipa is appropriate for consumption in natura and shows industrial potential.

Controle bacteriológico de carne caprina para elaboração de hambúrguer caprino defumado

In order to obtain a safe goat smoked hamburger, bacteriological analysis of the raw material was performed before and after sanitation. Meat was sprayed with a solution of organic acids containing 2% acetic acid, 1% lactic acid, 0.25% citric acid and 0.1% ascorbic acid and, after that, stored under refrigeration. Bacteriological analysis was carried out on days 0, 7 and 14 after goat smoked hamburger processing. In meat, on day 0, the fecal coliform count was above legal limits, but on day 7 after sanitation this parameter was these limits. In the final product, all the results of the bacteriological parameters were according to the sanitary-hygienic standards.

MODIFICAÇÃO DA CONCENTRAÇÃO DE AMIDO RESISTENTE EM FEIJÃO MACASSAR (Vigna unguiculata L. WALP) POR TRATAMENTO HIDROTÉRMICO E CONGELAMENTO

Considering the importance of the functional properties of resistant starch for health, the high consumption of the macassar bean in the northeast of Brazil and the effects of the thermal process and storage on the structure of the starch, this work was implemented to evaluate the influence of different hydrothermal treatments (cooking under pressure and whithout pressure) and of storage at 20oC for 15 and 30 days, on the formation of resistant starch in the macassar bean, in two stages of maturation (green and dryed). To analyse the combined factors, a factorial design type 23 was realized with three independent variables (factors) and one dependent variable (response). All the variables exercised significant effects on the production of the resistant starch and the highest formation was registered for the dried bean due to the previous hydration before cooking without pressure, as well as the 30 day frozen storage. Concerning the physics analysis after the hydrothermic treatments there are transformations in the cristalinity patterns and in the morphologic aspect of the beans.

Otimização da desidratação osmotica do jambo-vermelho (Syzygium malaccense)

Para reduzir as perdas pos- colheita e diversificar o aproveitamento industrial, do jambo-vermelho (Syzygium malaccense) foi utilizado o processo de desidratacao osmotica atraves de um planejamento experimental fatorial 2³ completo, tendo como variaveis independentes: temperatura (20o a 70oC), concentracao da sacarose (16o Brix a 84o Brix) e tempo de imersao (1,3 a 4,7h), e dependentes: perda de umidade (PU) e de peso (PP), ganho de solido (GS) e o indice de eficiencia da desidratacao (DEI). Os resultados demonstraram a influencia significativa de todas as variaveis independentes sobre todas as dependentes, salientando que a concentracao da solucao osmotica e temperatura tiveram maior influencia sobre a PU e PP. Osensaios selecionados foram 6 e 14. O ensaio 14 apresentou maiores notas no atributo qualidade global e conformidade com os padroes microbiologicos,constituindo assim uma boa alternativa para conservar o jambo e diversificar a sua oferta.