Resumo -O crescimento da indústria de frutas tem se baseado, em grande parte, à produção de polpas de frutas congeladas, a qual surge como uma alternativa de baixo custo para viabilizar a oferta de frutos nos períodos de safra e entressafra. O desenvolvimento desse mercado é resultado da produção de polpas congeladas por micro e pequenas empresas, muitas vezes implantadas com o intuito de melhorar a renda familiar de pequenos produtores rurais. A polpa de fruta comercializada deve apresentar características físicas, químicas e sensoriais similares da fruta in natura, bem como apresentar-se microbiologicamente segura e ainda deve atender aos padrões exigidos pela legislação brasileira vigente. Neste contexto, este trabalho tem como objetivo avaliar parâmetros físico-químicos (umidade, cinzas, acidez titulável, pH, sólidos solúveis em °Brix, determinação da relação SS/AT, açúcares redutores e ácido ascórbico) em quinze polpas de frutas de diferentes sabores comercializadas em cinco cidades do sertão paraibano. Os resultados obtidos nesta pesquisa mostraram que 70% das polpas de frutas analisadas encontram-se de acordo com a legislação brasileira vigente.Palavras-chave: polpa de fruta, composição físico química, legislação brasileira.Abstract -The growth of the fruit industry has been based, in large part to the production of frozen fruit pulps, which appears as a low cost alternative to enable the fruit supply in periods during and between harvests. The development of this market is the result of frozen pulp production by micro and small companies, often introduced with the objective of improving family income of small farmers. The pulp of fruit marketed shall provide physical, chemical and sensory characteristics similar of fresh fruit, as well as present-microbiologically safe and still must meet the standards required by applicable Brazilian law. In this context, this work aims to evaluate physical and chemical parameters (moisture, ash, titration acidity, pH, soluble solids in ° Brix, determination of SS/TA ratio, reducing sugars and ascorbic acid) in fifteen fruit pulps of different flavors marketed in five cities located in Paraíba State -Brazil. The results of this survey show that 70% of the analyzed fruit pulps are according to Brazilian legislation.
RESUMO: Ao relacionar a introdução do futebol na cidade de São Paulo, seu desenvolvimento e a atração de torcedores, o artigo procura mostrar como esta prática esportiva tornou-se não apenas cultural, mas também material na Pauliceia. De maneira específica, o artigo analisa como dois dos principais estádios paulistanos foram forjados, e como as arquiteturas do Parque Antarctica, na Água Branca, e do Pacaembu, no bairro homônimo, possibilitaram o desenvolvimento e a celebração de uma tecnologia construtiva: a do concreto armado. O artigo explora, então, alguns caracteres de identidade da capital paulista: o futebol e o concreto armado, tecendo considerações sobre esta relação indelével, embora pouco explorada em nossa historiografia. PALAVRAS-CHAVE: Futebol. Concreto Armado. Parque Antarctica. Pacaembu. São Paulo. Estádios.ABSTRACT: Relating the introduction of soccer in the city of São Paulo, its development and the attraction of fans, the paper aims to show how this Sport can be seen not only as a cultural manifestation, but also, as a material contribution for the city. In a specific way, as the main goal, the paper analyzes the conformation of two Stadiums: the Parque Antarctica, built in the Água Branca neighborhood, and the Pacaembu, erected in the homonymous neighborhood. These stadiums, as notable architectures, served as passports to a celebration: the Reinforced Concrete Technology as a symbol of São Paulo. As a final contribution, the article discusses the Paulista identity from those elements: the soccer and the reinforced concrete, showing the hard ties between them, curiously almost nonexistent in our historiography.
Hybrid meat products are an excellent strategy to incorporate plant proteins into traditional meat formulations considering recent market trends focusing on the partial reduction in red meat content. In this work, we evaluated the effects of different concentrated plant proteins (soy, pea, fava bean, rice, and sunflower) in partially replacing meat in meat emulsion model systems. Soy, pea, and sunflower proteins showed great compatibility with the meat matrix, giving excellent emulsion stability and a cohesive protein network with good fat distribution. Otherwise, adding rice and fava bean proteins resulted in poor emulsion stability. Color parameters were affected by the intrinsic color of plant proteins and due to the reduction in myoglobin content. Both viscoelastic moduli, G′ and G″ decreased with the incorporation of plant proteins, especially for rice and fava bean. The temperature sweep showed that myosin denaturation was the dominant effect on the G′ increase. The water mobility was affected by plant proteins and the proportion between immobilized and intermyofibrillar water was quite different among treatments, especially those with fava bean and rice proteins. In vitro protein digestibility was lower for hybrid meat emulsion elaborated with rice protein. It is concluded that soy, pea, and mainly sunflower proteins have suitable compatibility with the meat matrix in emulsified products.
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