Sila Mary Rodrigues Ferreira

Qualidade do tomate de mesa cultivado nos sistemas convencional e orgânico

The presence of organic products in the aisles of big supermarket chains indicates a market potential for these products. However, there is little technical and scientific information. Thus, the objective of this work was to determine the quality of tomatoes grown under conventional (CS) and organic (OS) systems, on sale in the metropolitan area of Curitiba, Brazil. Samples were evaluated in terms of mass, specific weight, ash, total solids, total soluble solids, total titratable acidity, total soluble solids/total titratable acidity ratio, pH, vitamin C, nitrates, nitrites, multiresidues. There were no significant differences between conventional and organic tomatoes, except in a 5 per cent difference in humidity, according to the Tukey test. Regarding the toxicological analyses, multiresidues and benzimidazole were not detected up to the limit of 0.04 mg.kg-1 and likewise carbendazim up to 0.1 mg.kg-1. Pesticide residues belonging to the dithiocarbamate chemical group were identified at levels of 0.01 mg.kg-1 in two samples of conventionally cultivated tomatoes. These levels are below the recommended upper limit for mancozebe fungicide (2.0 mg.kg-1 CS2).

Qualidade pós-colheita do tomate de mesa convencional e orgânico

The objective of this work was to evaluate the postharvest quality of fruits grown using different systems. Conventional (CS) tomatoes of the variety Raisa and Organic (OS), variety Santa Clara rustic, were stored at 23.5 ± 2 oC, RH 74% ± 5 and analyzed for mass, specific weight, ash, total solids, total soluble solids, total titrable acidity, total soluble solids/total titrable acidity ratio, pH, vitamin C, Salmonella spp., total coliforms, faecal coliforms, molds and yeasts, and sensory analysis (using Quantitative Descriptive Analyses - QDA). The time of storage was of 13 days for the conventional tomatoes and 14 days for the organic tomatoes. Weight loss (3,74%) was lower for the conventional tomatoes. Both fruits were similar in the physical, chemical, sensory and microbiological analysis in the different maturity stages

Padrão de identidade e qualidade do tomate (Lycopersicon esculentum Mill.) de mesa

The commercial value of tomatoes (Lycopersicon esculentum Mill.), is defined by the fruit’s identity and quality characteristics, which can be evaluated by product classification. The present literature review had as objective to describe the identity and quality standards of tomatoes for fresh consumption, through the classification. The tomatoes for fresh consumption are classified in groups, subgroups, classes and types. According to the fruit’s shape, tomatoes are classified in two groups: oblong, when the longitudinal diameter is greater than the transversal diameter; and round, when the longitudinal diameter is smaller or equal to the transversal diameter. According to the fruit’s maturity, it is classified in five subgroups: mature green, breaker, pink, red and mature red. The class is determined by the greatest transversal diameter inside the same group. Oblong tomatoes are classified in three classes: big, medium and small. Round tomatoes are classified in four classes: giant, big, medium and small. According to the occurrence of serious damage and small defects on the fruit, it is classified in types, which can be extra, special or selected and commercial. The following are considered serious damage: decay, extreme maturity, burns, frost bites and rottenness at blossom end. Stains, hollowness, deformities, immaturity and little damages are considered small defects. The sample is classified as not meeting standards if it exceeds the requirements stated by the Department of Agriculture.

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.

Características físico-químicas y nutricionales de las dietas enterales caseras

Introduction: There is an increasing use of enteral therapy at home, which reduces costs and improves patients’ quality of life. Homemade food diets are being commonly used in the households of undeveloped countries, but those diets vary in composition and characteristics depending on the ingredients and preparation procedures adopted in its preparation, which influences the quality of the diet to satisfy the nutritional needs of patients. Objective: This study aimed to formulate and determine the quality of homemade enteral diets. Methods: An enteral diet plan was prepared by using conventional food, consisting of 6 meals, totalizing 2 liters per day, and it was adopted a proportion of 25% of solid food. The diets were analyzed for stability, viscosity, flow, pH, chemical and nutritional composition. Results and discussion: The enteral diet plan was adequate in its physical-chemical aspects, however, it presented low percentages of adequacy, 20-53%, between the estimated and real content of macronutrients in the soup, formula used for lunch and dinner, which impaired the nutritional quality of the enteral diet plan. Conclusions: The results showed the difficulty of establishing the nutritional content of these diets, especially when made of meat and vegetables. Therefore, it is suggested a mixed enteral therapy by using commercial diets to achieve part of the nutritional needs of the patient together with enteral diets of homemade food to supplement it and also to redeem the psychosocial values of the feeding process. (Nutr Hosp. 2014;29:568-574) DOI:10.3305/NH.2014.29.3.7083Introduccion: Existe un creciente uso de la terapia enteral domiciliaria, lo que reduce los costes y mejora la calidad de vida para los pacientes. Las dietas elaboradas con alimentos caseros estan siendo usadas comunmente en los domicilios de los paises subdesarrollados, pero estos varian en composicion y caracteristicas dependiendo de los ingredientes y procedimientos adoptados en su preparacion, lo que influye la calidad de estas dietas para satisfacer las necesidades nutricionales de los pacientes. Objetivo: Desarrollar y determinar la calidad de las dietas enterales caseras. Metodos: Se elaboro un plan de dieta enteral casera, con alimentos naturales, consistente en 6 comidas, con un total de 2 litros por dia, utilizando una proporcion de 25% de solidos. Las dietas se analizaron para determinar la estabilidad de su composicion, viscosidad, flujo, pH, composicion quimica y nutricional. Resultados y discusion: Las dietas eran adecuadas en sus aspectos fisico-quimicos, sin embargo, presentaron bajos porcentajes de adecuacion, 20 a 53%, entre el contenido estimado y real de macronutrientes en la sopa, formula usada en el almuerzo y la cena, que afecto a la calidad nutricional del plan de dieta enteral. Conclusiones: Los resultados muestran las dificultades de establecer el contenido nutricional de estas dietas, sobre todo cuando son a base de carne y verduras. Por lo tanto, se sugiere una mezcla de terapia enteral casera e industrial, mediante el uso de dietas comerciales para lograr parte de las necesidades nutricionales del paciente, junto con dietas caseras para complementar y compensar tambien los valores psicosociales del proceso de alimentacion.Introduction: There is an increasing use of enteral therapy at home, which reduces costs and improves patients’ quality of life. Homemade food diets are being commonly used in the households of undeveloped countries, but those diets vary in composition and characteristics depending on the ingredients and preparation procedures adopted in its preparation, which influences the quality of the diet to satisfy the nutritional needs of patients. Objective: This study aimed to formulate and determine the quality of homemade enteral diets. Methods: An enteral diet plan was prepared by using conventional food, consisting of 6 meals, totalizing 2 liters per day, and it was adopted a proportion of 25% of solid food. The diets were analyzed for stability, viscosity, flow, pH, chemical and nutritional composition. Results and discussion: The enteral diet plan was adequate in its physical-chemical aspects, however, it presented low percentages of adequacy, 20-53%, between the estimated and real content of macronutrients in the soup, formula used for lunch and dinner, which impaired the nutritional quality of the enteral diet plan. Conclusions: The results showed the difficulty of establishing the nutritional content of these diets, especially when made of meat and vegetables. Therefore, it is suggested a mixed enteral therapy by using commercial diets to achieve part of the nutritional needs of the patient together with enteral diets of homemade food to supplement it and also to redeem the psychosocial values of the feeding process.

Classificação do tomate de mesa cultivado nos sistemas convencional e orgânico

The objective of this work was the classification of the tomato (Lycopersicon esculentum Mill.) cultivated in the organic and conventional cropping systems and commercialized in the Metropolitan Area of Curitiba. Six samples of conventionally grown tomatoes and three samples of organic tomatoes were evaluated. The fruits were classified in groups (oblong and round), subgroups (mature green, breaker, pink, red and mature red), and classes (giant, big, medium and small). According to the occurrence of serious damage and small defects on the fruits, they were classified in types, which can be extra, special or selected and commercial. The samples of conventional systems were classified as round and with than two locules, while of organic systems was classified as oblong and with two locules. Concerning the classes, the medium fruits predominated in the pink and red subgroups. All the samples were classified as out of standard or type due to the occurrence of defects.

Professional practice of dietitians in the Brazilian School Feeding Program: A multiple case study

Objetivo: Verificar a adequacao dos parâmetros numericos de nutricionistas na alimentacao escolar e discutir limites e possibilidades da atuacao profissional no Programa de Alimentacao Escolar em municipios do Vale do Ivai, Norte do Parana. Metodos: Estudo de casos multiplos realizado por meio de entrevista semiestruturada com nutricionistas da alimentacao escolar de nove municipios do Vale do Ivai. A Resolucao no 465/2010, do Conselho Federal de Nutricionistas, foi utilizada como base para calculo da adequacao da carga horaria do nutricionista. A legislacao do Programa Nacional de Alimentacao Escolar foi utilizada para discussao da atuacao profissional. Resultados: Os municipios contavam com nutricionista responsavel tecnico pelo Programa de Alimentacao Escolar, porem, o percentual de adequacao da carga horaria variou de 20 a 66%. Foram evidenciadas atividades de gestao, licitacao e contabilidade, alem das atribuicoes do nutricionista previstas para o Programa. A maioria dos nutri-cionistas tambem atendia a outras areas dos municipios, como saude, social e eventos, o que sugere um comprometimento das atribuicoes do profissional e, consequentemente, da execucao do Programa. Conclusao: O numero de nutricionistas no Programa Nacional de Alimentacao Escolar nos municipios investigados e insuficiente em relacao ao numero de alunos. A carga horaria insuficiente e a demanda excessiva de atividades podem impedir que o desenvolvimento de atividades privativas do nutricionista. A contratacao de tecnicos em nutricao e dietetica e auxiliares administrativos para tarefas burocraticas deve ser incitada.

Que doce de leite é esse? Uma discussão sobre o padrão de identidade e qualidade do doce de leite pastoso

This study aimed at determining the quality of commercial creamy dulce de leche, and to discuss whether there is a mischaracterization of the traditional formula by the food industry, considering the identity and quality standards (PIQ–Brazilian abbreviation). Samples of five brands of creamy dulce de leche and a standard sample were evaluated, and coded as DL I, DL II, DL III, DL IV, DL V, and DL P. These samples were investigated by means of physical-chemical analyses of moisture, ash, lipids, and proteins, and analyses of color and texture parameters. The ingredient labels were analyzed and compared with the identity and quality standards. The results were treated by analysis of variance (ANOVA) and Tukey test with p < 0.05 in the 10.0 Statistica (StatSoft) software. The values obtained from analyzed samples when compared with the standard one, it suggests that the dulce de leche been modified over the years. However, even with the addition of non-traditional ingredients into dulce de leche, the final product has been in accordance with the parameters set by the identity and quality standards, which can be attributed to a permissiveness of the Brazilian legislation, allied with the food industry appropriation on the traditional product.

Ocorrência do processo de fixação biológica de N2 atmosférico na fermentação de fécula de mandioca

The initial phase of natural fermentation of cassava starch presents vigorous fermentation within the first 24 h and is characterized by a high ration of carbon/nitrogen. Consequently, the necessary nitrogen to the formation of biomass would be originated from outside of the system because the available protein content from cassava starch is very low and depending on biological fixation of atmospheric N2. To verify that hypothesis two essays were conducted with the nitrogen balance in the starch granule suspension during the initial 120 h of the fermentation process. The essays were set at room temperature and at the controlled temperature of 28 °C. No increase in the nitrogen content was detected suggesting that no involvement of atmospheric N2. Results suggest that the origin of the nitrogen to the fermentation process is the cassava starch itself. The cassava starch in the flour form possesses high C/N ratio whereas in the aqueous suspension the C/N ratio is lowered propitiating vigorous fermentation.