The present study aimed to characterize the extruded sorghum flour (ESF) of the BRS 305 genotype (brown pericarp and tannin) in terms of physical-chemical, antioxidant and microbiological properties. For that, centesimal analyzes, quantification of the resistant, non-resistant and total starch contente were performed, as well as the evaluation of pH, antioxidant activity, absorption indexes in water, oil and milk and microbiological analyzes composed of more probable numbers of total coliforms and thermotolerant coliforms, mold and yeast count, Bacillus cereus and Salmonella spp. The flour evaluated presented moisture content (> 8%), with concentrations of proteins, lipids, ash and carbohydrates equal to 12.48%, 1.72%, 1.42% and 76.17%, respectively. Regarding the antioxidant activity by the ABTS method, the flour presented a content equal to 156.08 μmolTrolox.g-1. As for technological parameters, the absorption rates in water, oil and milk ranged from 1.35 to 2.34 g/g. In microbiological terms, all parameters evaluated were within the recommended standards. It is concluded that the ESF is suitable for human consumption, being an option of total or partial replacement of wheat flour, in bakery and/or confectionery products as it doesn’t contain gluten, thus being able to be consumed by individuals celiac or intolerant to this protein.
O kefir é um leite fermentado probiótico que pode ter o apelo funcional reforçado com a adição de ingredientes prebióticos, como a inulina. O objetivo do trabalho foi avaliar a influência da adição de inulina nos parâmetros físico-químicos e sensoriais de formulações de kefir adoçados e saborizados com frutas verdes, elaboradas por dois métodos fermentativos. Foram elaboradas quatro formulações de kefir: FS1 - Kefir com inulina, FS2 - Kefir sem inulina (preparados com grãos de kefir), FS3 - Kefir com inulina, FS4 - Kefir sem inulina (preparados com cultura starter liofilizada). A adição de inulina não influenciou no processo fermentativo dos leites fermentados, as formulações FS1 e FS2 apresentaram maior acidez e menor pH. Todas as amostras estão de acordo com a legislação para o teor de proteínas e lipídeos e a adição de inulina e do preparado de frutas verdes contribuiu no aumento do teor de sólidos, refletindo no teor de umidade, com aumento do teor de carboidratos e valor energético. Na análise sensorial, todos os leites fermentados tiveram boa aceitação, com notas acima de 6 para o atributo textura nas amostras com adição de inulina. Este prebiótico também não conferiu sabor residual e alteração da cor. Com base nos resultados, pode-se concluir que o kefir elaborado a partir de cultura starter liofilizada, adicionado de inulina e preparado de frutas verdes é uma boa opção para atender a demanda de alimentos funcionais que cresce no mercado, com uma maior padronização comparada as formulações elaboradas com grãos de kefir.
O objetivo deste trabalho foi determinar os constituintes químicos da farinha extrusada de sorgo (FES) do genótipo BRS 305 empregando-se a espectrometria de massas com ionização por paper spray (PS/MS), um método que apresenta alta precisão, sensibilidade e possui baixo custo de operação. Foram preparados extratos metanólicos a partir da amostra de farinha extrusada de sorgo e posteriormente avaliados nos modos de ionização positivo e negativo. No modo negativo de ionização foi possível identificar 21 compostos, compreendendo as classes dos flavonoides (48,0%), fenilpropanoides (28,0%), ácidos orgânicos (9,0%), taninos condensados, ácidos graxos e carboidratos (5,0% cada). Adicionalmente no modo de ionização positivo foi possível identificar 9 compostos, pertencentes às classes dos flavonoides (34,0%), carboidratos (22,0%), aminoácidos (22,0%), ácidos graxos e terpenoides (11,0% cada). A espectrometria de massas por paper spray mostrou-se uma técnica eficiente para rápida obtenção de finger prints da amostra de FES avaliada, sendo capaz de identificar um total de trinta compostos químicos, reforçando as propriedades nutricionais e bioativas atribuídas à alguns genótipos de sorgo como o BRS 305.
This study aimed to evaluate the stability of natural antioxidants in minimally processed Anredera cordifoliaand Lactuca canadensisand their physical-chemical and antioxidant characteristics at time zero of storage (T0) and after 3, 6, 9 and 12 days, at a temperature of 7 °C. For the attribute color, L. canadensisdid not show significant differences between the parameters, whereas A. cordifoliashowed variation in its lightness from the third day of storage. Both vegetables had significant increments of pH, which ranged from 5.77 to 6.16 in A. cordifoliaand from 6.23 to 6.43 in L. canadensis. The contents of soluble solids also increased significantly, from 2.28 to 4.17 °Brix and from 4.89 to 6.30 °Brix in A. cordifoliaand L. canadensis, respectively. No significant difference was observed in total titratable acidity at any of the times evaluated (p>0.05). Among the bioactive compounds of the minimally processed vegetables, the contents of carotenoids, tannins, and total phenolic compounds were affected by storage, demonstrating that this process has an influence on the concentrations of the natural antioxidants studied.
Sensory analysis plays a significant role in the food industry that needs to characterize and evaluate its products. Although there are various studies and sensory methods, the fast, dynamic, and low-cost, descriptive evaluations are gaining space in the market, due to the saving of time and financial investment. The Pivot Profile (PP), Projective Mapping (PM), and Check-all-that-apply (CATA) are examples of these tests. This study aimed to evaluate the results obtained by different rapid descriptive methods to provide information on the tasters’ perceptions of different brands of dulces de leche, in addition to analyzing and comparing the evaluator opinions regarding the ease and understanding in the execution of sensory evaluations performed. The methods used (PP, PM, and CATA) presented similar results, indicating an excellent discriminative capacity of the attributes and similar sensory maps. Regarding the ease of execution concerning the evaluated test, the CATA method was selected by the tasters as the easiest to perform, followed by PP and PM respectively (p <0.05), strengthening the particularity of each methodology and reinforcing its potential in description of the sensory characteristics of dulces de leche. Therefore, it is possible to highlight the effectiveness of the three descriptive sensory methods used in the evaluation of dulce de leche pasty.
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