Tiago André Kaminski

Atributos nutricionais, tecnológicos e sensorias de macarrões de centeio.

Summary This study aimed to develop pasta formulations with the inclusion of wholemeal rye flour, observing the aggregations to the nutritional value, the technological properties and consumer acceptability. Five formulations were prepared: the standard one and others with 10, 25, 50 and 75% of the wheat flour substituted by wholemeal rye flour. Greater proportions of rye resulted in increased contents of minerals, proteins, lipids and dietary fibre, particularly soluble dietary fibre. The Falling Number values showed high enzyme activity, whereas the evaluation of the colour attributes showed reductions in brightness and increases in the attributes tending to red and yellow for the higher proportions of rye. The alveographic properties showed increases in tenacity, reductions in extensibility and less force required to damage the doughs with higher proportions of rye. The mixing properties as assessed by farinography, showed an increase in water absorption, greater resistance to mixing, lower stability and reduced output time for higher proportions of rye. The pasta cooking time was reduced by the inclusion of rye flour, reflected in a smaller weight gain, but with greater volume of the cooked pastas. The sensory analysis showed that the pasta formulation with 25% rye had no statistically significant difference as compared to the standard one for the sensory attributes evaluated. However, the formulation with 75% rye was the least accepted. Considering only the technological attributes, the formulation with 10% rye was more similar to the standard, but considering the functionality of the aggregated nutrients, the possibility of adjustments to the production technology and consumer acceptance, the formulation with 25% rye was more promising.

Adubação nitrogenada sobre rendimento industrial e composição dos grãos de arroz irrigado

O efeito de doses em cobertura de adubacao nitrogenada foi avaliado sobre o rendimento do beneficiamento, a incidencia de graos gessados e barriga branca, os teores de proteina e de amilose nos graos polidos da variedade de arroz irrigado IRGA 422CL. Utilizando a ureia como fonte de nitrogenio (N), os tratamentos constituiram-se de doses crescentes distribuidas em cobertura na primeira aplicacao (0, 40, 63, 80 e 120kg ha-1 de N), na parcela principal (10x5m), e na segunda aplicacao (0, 25, 50 e 75kg ha-1 de N), na subparcela (2,5x5m). Assim, foram obtidos 20 tratamentos com variacao de 0 a 195kg ha-1 de N aplicado durante o cultivo. As doses em cobertura de adubacao nitrogenada influenciaram quadratica e positivamente o rendimento de graos inteiros (R2=0,75) e negativamente a percentagem de graos quebrados (R2=-0,89), nao apresentando efeitos significativos na percentagem de casca + farelo. As doses de nitrogenio influenciaram de forma linear positiva sobre o teor de proteina (R2=0,81) e linear negativa sobre o teor de amilose (R2=-0,66), nos graos polidos da variedade de arroz irrigado IRGA 422CL.

Muffins adicionados de farinha de feijão de diferentes classes

O feijao (Phaseolus vulgaris L.) caracteriza-se nutricionalmente como uma leguminosa de alto valor proteico e baixa quantidade de lipideos, alem de apresentar consideraveis teores de fibra alimentar, vitaminas (principalmente do complexo B) e polifenois com poder antioxidante. O muffin e um produto de origem anglo-americana, que consiste em uma porcao individual de bolo bastante testado como veiculo em diversas propostas de enriquecimento nutricional. Nesse contexto, o trabalho se propos a elaborar muffins com substituicao parcial da farinha de trigo por farinhas de diferentes classes de feijao e quantificar os compostos fenolicos totais nos produtos obtidos. Foram elaboradas cinco formulacoes de muffins, sendo uma padrao com farinha de trigo (MP) e outras quatro com substituicao de 30% da farinha de trigo pelas farinhas de feijao branco (MFB), vermelho (FV), carioca (MFC) e preto (MFP), mantendo a mesma proporcao para os demais ingredientes (leite, ovo, oleo de soja, acucar e fermento quimico). A determinacao dos compostos fenolicos totais foi precedida da extracao desses compostos conforme metodologia descrita por Baldi (2013), com modificacoes. Os extratos foram obtidos a partir da maceracao de 10 g da amostra em 40 mL de metanol aquoso 70% (v/v) e as concentracoes foram determinadas pela metodologia de Singleton e Rossi (1965), com diluicao das amostras em agua destilada para adequacao a curva do padrao (acido galico na concentracao de 0 a 150 ppm). Em tubos de ensaio foram adicionados 600 μL de amostra e 3 mL do reagente de Folin-Ciocalteu diluido 10 vezes em agua destilada; apos repouso de 3 minutos, foram adicionados de 3,4 mL de solucao de carbonato de sodio 7,5% (m/v) e aguardou-se uma hora para a medicao da absorbância em espectrofotometro a 760 nm. Os resultados foram expressos em equivalente de acido galico (AGE) por 100 g de amostra, submetidos a analise de variância e comparacao das medias pelo teste de Tukey em nivel de 5% de significância. O teor de compostos fenolicos totais foi maior no MFP (37,06 mg AGE), seguido do MFV (33,77 mg AGE) e MFC (32,71 mg AGE), os quais nao diferiram significativamente do MP e MFB (30,34 mg AGE). As variacoes nos teores de compostos fenolicos totais entre os muffins adicionados de feijao podem ser explicadas pelos niveis desses compostos no tegumento dos graos, pois feijoes com tegumento mais escuro apresentam maiores teores de taninos e por consequencia, maior teor de compostos fenolicos totais do que aqueles com tegumentos claros. Os compostos fenolicos de destaque no feijao sao as antocianinas e os taninos, cuja incidencia tambem pode influenciar na cor, aroma e qualidade nutricional desta leguminosa. A inclusao das farinhas de feijao no muffin e uma alternativa para promover o consumo regular de compostos fenolicos, aos quais sao atribuidos beneficios a manutencao da saude, com efeitos anticarcinogenicos e antiateratogenicos por meio de mecanismo antioxidante de neutralizacao de radicais livres. Conclui-se que a adicao das farinhas de classes de feijao com tegumentos mais escuros, em substituicao a farinha de trigo, proporciona incremento nos teores de compostos fenolicos totais nos muffins.

Inclusão de fibra alimentar em pães isentos de glúten

Four gluten-free bread formulations were developed, with the inclusion of soluble and insoluble dietary fiber. Physical properties, chemical composition, acceptance and purchase intent of consumers were evaluated. The standard sample (1) had rice flour, cassava starch, egg, powdered milk, sunflower oil, salt, sugar, dry yeast and water as ingredients. In the other samples, the starch was partially replaced by inulin (2), defatted rice bran and inulin (3), and defatted rice bran (4). The color of bread 2 differed only in the crust, which was less red and yellow than standard sample (1). The inclusion of rice bran yielded a darker, red and yellow color to the crust and the crumb of the breads 3 and 4. Only bread 2 had loss of weight and lower yield, compared to the other samples, probably due to the dough structure collapse, which was not sustained at the growth stage. The cost of the breads with inulin was greater, for this is a well known prebiotic ingredient, acquired in pharmaceutical establishments; whereas the cost of bread with bran decreased, since it is an industrial by-product obtained from the extraction of rice oil. Regarding chemical composition, there was an increase in ash, protein and dietary fiber contents, especially insoluble, in breads 3 and 4; whereas bread 2 had lower protein and higher dietary fiber content, especially soluble. Nutritionally, an increase in the nutritional value over digestible carbohydrates and caloric value is accepted. Sensorily, breads 3 and 4 were less preferred regarding color and flavor attributes, but did not differ from breads 1 and 2 in odor and texture attributes, and consumers purchase intent. It was concluded that the consumption of breads with partial replacement of starch ensures food functional quality, nutritional and sensorial, especially in the celiac case.