The objective of this study is to demonstrate the application potential of starches extracted from four varieties of colored sweet potatoes by determining their technological, thermal, and pasting properties. The purple sweet potato (PSP) starch presents the largest mean diameter (14.2 µm). The white sweet potato (WSP), orange sweet potato (OSP), beige sweet potato (BSP), and PSP starches present an inconspicuous triplet on the nuclear magnetic resonance (NMR). The WSP and OSP starches show CA‐Type and the BSP and PSP starches show A‐Type characteristics on the X‐ray spectrum. The BSP and PSP starches show the presence of peaks in amorphous regions on the Fourier transform infrared (FT‐IR) spectroscopy. The differential scanning colorimetry (DSC) thermogram of the BSP and PSP starches show lower gelatinization energies and wider gelatinization temperature ranges (difference between the conclusion and onset temperatures). The viscoamylographic profiles of the WSP and OSP starches show greater thermal stability. These technological properties demonstrate the potential application of these starches in sauces, snacks, instant soups, dairy desserts, yogurts, and bread.

Caracterização física e textural de biscoitos de farinha de banana verde Physical and textural characterization of green banana flour biscuits

BackgroundGlobal demand for food products derived from alternative proteins and produced through sustainable technological routes is increasing. Evaluation of research progress, main trends and developments in the field are valuable to identify evolutionary nuances.MethodsIn this study, a bibliometric analysis and search of patents on alternative proteins from fermentation processes was carried out using the Web of Science and Derwent World Patents Index™ databases, using the keywords and Boolean operators “fermentation” AND “single cell protein” OR “single-cell protein.” The dataset was processed and graphics generated using the bibliometric software VOSviewer and OriginPro 8.1.ResultsThe analysis performed recovered a total of 360 articles, of which 271 were research articles, 49 literature review articles and 40 publications distributed in different categories, such as reprint, proceedings paper, meeting abstract among others. In addition, 397 patents related to the field were identified, with China being the country with the largest number of publications and patents deposits. While this topic is largely interdisciplinary, the majority of work is in the area of Biotechnology Applied Microbiology, which boasts the largest number of publications. The area with the most patent filings is the food sector, with particular emphasis on the fields of biochemistry, beverages, microbiology, enzymology and genetic engineering. Among these patents, 110 are active, with industries or companies being the largest depositors. Keyword analysis revealed that the area of study involving single cell protein has included investigation into types of microorganisms, fermentation, and substrates (showing a strong trend in the use of agro-industrial by-products) as well as optimization of production processes.ConclusionThis bibliometric analysis provided important information, challenges, and trends on this relevant subject.

No abstract

Research background. Due to the lack of nitrogen in honey, the fermentation may be limited or delayed, in addition to stimulating the production of unpleasant sensory compounds, such as sulfur derivatives. The use of natural supplements has been investigated as low-cost alternatives for mainly correcting the nutritional deficiency of nitrogen in honey must in mead production. Experimental approach. Initially, the physicochemical characterization of the extracts was carried out. The fermentative performance of three yeasts [Saccharomyces bayanus Premier Blanc (SbPB), Saccharomyces cerevisiae Montrachet (ScM) and Saccharomyces cerevisiae Safbrew T-58 (ScST58)] in honey musts supplemented with rice bran (RBE) and soybean meal (SME) extracts was evaluated. The trials were compared with the fermentations of musts with commercial supplement (CS) and the control trials. Fermentations were carried out in Erlenmeyer flasks containing honey must supplemented with RBE, SME and CS (30 g/L), inoculated with 106 cells/mL and incubated at 30 °C for 264 h. Results and conclusions. There was significant difference in the evaluated properties of the extracts, with the exception of reducing sugars. The fermentations with SME reached the highest cell concentrations, as well as the largest sugar consumption of glucose and fructose and ethanol. The glycerol concentrations slightly increased when SME and CS were used. The largest concentrations of succinic and acetic acids were registered in the control trials produced by SbPB, ScM and ScST58. There was no production of formic and lactic acids. Results showed that the extracts can be used as low-cost alternatives for correcting the nutritional deficiency of nitrogen in honey must since they presented results similar to the synthetic supplement. Novelty and scientific contribution. The use of low-cost, unconventional supplements such as those used in this work, in addition to reducing the cost of the process by reducing fermentation time by providing nutrients needed to improve yeast metabolism, prevents the formation of compounds undesirable in the beverage due to prolonged fermentation time. It also makes it possible to add value to industrial by-products. Unconventional supplements have still been little tested in mead production.

Introdução: O processo de envelhecimento da cachaça melhora a qualidade do produto tornando-o mais competitivo, pois promove diminuição do sabor alcoólico e da agressividade da bebida, com simultâneo aumento da doçura e do sabor, os quais são dependentes do tipo de madeira utilizada durante o envelhecimento. O conhecimento do perfil químico da bebida é importante uma vez que o mesmo é responsável pelas propriedades sensoriais e qualidade da mesma, permitindo ainda a identificação de compostos contaminantes. Objetivo: Assim, o objetivo deste estudo foi avaliar as características físico-químicas e composição volátilde cachaça envelhecida por 12 meses em dornas de Ipê amarelo (Tabebuia sp.), Jatobá(Hymenaea sp.) e Sassafrás (Ocotea sp.). Material e métodos: As avaliações físico-químicasforam realizadas através das análises de acidez volátil, grau alcoólico, densidade e extratoseco e por cromatografia gasosa foram determinados os teores de aldeído, ésteres, metanol,alcoóis superiores, furfural e carbamato de etila. Resultados: As cachaças envelhecidas nasdiferentes madeiras apresentaram aumento da acidez volátil, densidade e extrato seco. Poroutro lado, apresentaram uma redução no grau alcoólico. Nas análises de compostos voláteis, todas as cachaças envelhecidas apresentaram aumento no teor de álcoois superiores, acetaldeído e carbamato de etila e não alterou as concentrações de ésteres e furfural. Comrelação ao teor de metanol, somente a cachaça envelhecida em dornas de Ipê apresentou diferença significativa. Conclusão: As madeiras utilizadas para envelhecimento das bebidas apresentaram grande potencial de utilização, agregando diferentes características químicas e sensoriais às cachaças

RESUMOO Brasil é um país com enorme biodiversidade, que é muito pouco explorada. A goma do tamboril (Enterolobium contortisiliquum) é obtida a partir da exsudação que ocorre no tronco da árvore. Desta goma obtém-se um polissacarídeo que apresenta alto potencial industrial devido às suas propriedades físico-químicas, como gelificação, emulsificação e capacidade adesiva. Tais características têm relação com a composição mineral do produto, uma vez que a reologia pode estar associada aos minerais que compõem determinada matriz. Diante do exposto, o objetivo deste estudo foi avaliar o teor de cálcio e magnésio na goma purificada de tamboril. As amostras foram abertas com ácido nítrico e ácido perclórico na proporção de 2:1. A análise dos minerais cálcio e magnésio foi determinada por espectrometria de absorção atômica de chama, método direto de chama ar-acetileno (MALAVOLTA et al., 1997). Na goma foram encontrados, em média, 164,53 mg /100g de cálcio e 39,86 mg /100g de magnésio. A viscosidade de soluções pode aumentar com o incremento da concentração de determinados íons, como por exemplo a adição de cálcio. Estas alterações, quando em soluções de hidróxido de cálcio, estão associadas à capacidade de reticulação destas matrizes. O módulo de elasticidade G′ também pode aumentar com o aumento da concentração de íons cálcio, sugerindo fortalecimento da estrutura dos géis. Por outro lado, o aumento na concentração de

No abstract