This study aimed to extract the oil from macauba pulp using a low-pressure solvent extraction, as well as characterisation of the extracts and defatted meal obtained using different solvents (n-hexane, ethyl acetate and isopropanol

This work aims to investigate the hygroscopic behavior of grugru palm powder through adsorption isotherms and its degree of caking. The powders of grugru palm (T1 -without maltodextrin, T2 -with 8 % of maltodextrin) were obtained by oven drying at 65°C for 25 h. The experimental data was obtained through static gravimetric method at temperatures of 25, 30, 35 and 40°C with different saturated salt solutions. The models of GAB, BET, Henderson, and Oswin were fitted to experimental data. The values of hygroscopicity were 6.39 and 5.17 % and degrees of caking were 3.11 and 0.03 % for T1 and T2, respectively. The adsorption isotherms from mathematical models can be classified as Type III. The GAB and Oswin models were the best representing the behavior of the powder isotherms, T1 and T2, respectively. The grugru palm powder proved to be non-hygroscopic and nonagglomerating. The T2 with 8 % of maltodextrin presented the lowest hygroscopicity.

An experiment was conducted to evaluate the conservation of blackberry, cv. Tupy, stored under refrigeration and coated with different edible coatings. Four treatments were carried out: control T1 (uncoated), T2 (chitosan 1.5 %), T3 (cassava starch 2.5 %) and T4 (kefir grains in water 20 %), stored at temperatures of 0 and 10 °C; 1.0 % (m/v) sorbitol/glycerol was added as plasticizers. Chemical and physical-chemical evaluations (weight loss, firmness, pH, titratable acidity, soluble solids, SS/TA ratio and anthocyanins) were made, besides rot incidence. The results showed that cooling to 0 °C combined with T2 showed an effect in reducing the physiological loss of weight (4.41 %), in retaining fruit firmness (19.1 N) and presenting lower incidence of rot (6.19 %). Likewise, in physical and chemical parameters: SS did not alter significantly during the whole period of 18 days of storage.

<em>Industries are technologically perfecting their products by adding new components, in order to meet the demands of consumers. The extraction of pulp from several tropical fruits for manufacture of bullets has been widely used, due to its nutritional and functional value. The aim this study was to develop an edible candy with the addition of passion fruit pulp adding nutritional value from natural ingredients. In order to carry out this study, fruits were purchased in the city of Sousa-PB, then sent to fruit processing sector located at IFPB Campus-Sousa, where the weighing process, sanitization in sodium hypochlorite solution was carried out 100ppm for 15 minutes, then the fruits were cut in half. The extraction was done manually, sieved for aryl separation. Soon after they were packed in plastic bags and sealed, a part sent to physicalchemical and microbiological analyzes and another frozen part to be used in elaboration of bullet. In process of bullet preparation (56.25%) of sucrose, (37.5%) glucose syrup and 6.25% of the passion fruit pulp were used. Microbiological and physical-chemical analyzes (moisture, ash, pH, acidity in citric acid, protein, soluble solids, flavonoids) were performed in the pulp and afterwards, hygroscopicity and color were only performed on bullet. According to results obtained, pulp and passion fruit bullet presented physical-chemical and microbiological results as established by legislation. The addition of concentrated passion fruit pulp extract may be an alternative, making a differentiated product with higher added value nutritionally, offering consumers health benefits without addition of dyes and artificial preservatives. </em>

Resumo: O objetivo foi determinar as características físicas e químicas da farinha de resíduo de laranja. As laranjas foram colhidas na região de Paranavaí-PR. Após a extração do suco, os resíduos passaram por processo de secagem em estufa e, posteriormente, moídos. As análises realizadas foram: Sólidos solúveis (SS), pH, acidez titulável (AT), vitamina C, clorofila total, carotenóides totais, açúcares redutores, umidade, extrato etéreo, proteína, fibras, índice de absorção de água (IAA), índice de solubilidade em água (ISA) e volume de intumescimento (VI). Os resultados ob-Recebido em 10/09/2012-Aceito em 07/02/2013. RECEN 14(2) p. 257-269 jul/dez 2012

As there is little study on grugru palm, the knowledge of the properties of the fruit pulp and powder is important in the fruit production recovering and in the enhancement of the processes of dehydration for better conservation,

-Blackberry is a notable fruit due to bioactive compounds. However it has a fragile structure, which reduces the consumption in natura. The aim of this study was to evaluate the physical and chemical quality of the cv. Tupy blackberry fruits, produced in an organic system, and coated with emulsions based on cassava starch and water kefir grains stored under refrigeration. The fruits were divided into three groups: a control (T1) and two treatments with coatings. The coatings used were: cassava starch solution 2.5% (T2); water kefir grains at 20% (T3). The fruits of the three treatments were stored at 10 ± 2 °C and RH 85 ± 3%, and were evaluated every three days for 12 days period. It was determined: weight loss, firmness, pH, titratable acid, soluble solids, ratio, anthocyanins and decay incidence. The results for the chemical features showed statistical differences (p>0.05) except for the pH value at the end of the storage. There were differences between crop for all parameters. During the storage period, the anthocyanin content increased on the 2008 crop and reduced on the fruits of 2009. To reduce the decay incidence it is recommended to use the coating with kefir grains. These fruits can be consumed until the third day of storage at 10 °C.

ABSTRACT. Current study analyzes a breakfast cereal with partial replacement of corn grits by the flour of grape seeds and peels from the residues of the wine industry. Residues (peels and seeds) of grape varieties 'Isabel' and 'Bordô' were dried in an air circulation oven at 85°C for 6 hours to obtain the flour. Three formulations of breakfast extruded cereals were prepared with 10, 15 and 20% of grape flour to replace corn grits. The formulas were analyzed with regard to their phenolic compounds, fibers, instrumental texture and sensory evaluation so that the samples' general acceptance could be verified. Breakfast cereals with higher phenolic content were those made with 20% of seed and peel flour; fibers rates were similar and the most accepted were those containing 15 and 20% residue flour. The use of residues from the wine industry is an alternative to reduce the risk of pollution by inadequate disposal. The flour produced in this study is rich in fibers and bioactive compounds and represents an alternative source of human food.Keywords: extrusion, total phenols, crude fiber, texture.Análise sensorial e caracterização química de cereal matinal enriquecido com farinha da casca e semente de uva RESUMO. O objetivo deste trabalho foi elaborar um cereal matinal com substituição parcial do grits de milho pela farinha da casca e semente de uva proveniente do resíduo da indústria vinícola. O resíduo (casca e semente) de uva composto pelas variedades Isabel e Bordô foi seco em estufa com circulação de ar a 85°C por 6h para obtenção da farinha. Foram elaboradas três formulações de cereais matinais extrusados utilizando 10, 15 e 20% da farinha de uva, em substituição ao grits de milho, e estas foram caracterizadas em relação aos compostos fenólicos, fibra bruta, textura instrumental e avaliação sensorial, para verificação da aceitação global das amostras. Os cereais matinais que apresentaram maior teor de fenólicos foram aqueles elaborados com 20% da farinha da casca e semente de uva; os valores das fibras foram semelhantes entre si e os de maior aceitação foram os cereais elaborados com 15 e 20%. O aproveitamento dos resíduos agroindustriais da indústria vinícola é uma alternativa para reduzir o risco de poluição com o seu descarte inadequado. O cereal elaborado nesse estudo, rico em fibras e em componentes bioativos, representa uma fonte alternativa de alimento para o organismo humano.Palavras-chave: extrusado, fenólicos totais, fibra bruta, textura.