Trapi a (Crataeva tapia L.) is an edible, arboreal fruit species found in Brazil, of which the pulp is suitable for industrialization. The residual peel and seeds are sources of bioactive compounds and can be used after appropriate treatment. Such fruit parts have been introduced as ingredients in various applications to reduce waste in agricultural production and take advantage of the presence of nutrients, but to make them viable for industrial use, the moisture content of the product should be reduced, enabling it to be conserved at room temperature and transformed into powder or flour. The objective of this study was to assess the convective drying of residual trapi a peel and seeds in 0.6 cm thick layers at temperatures of 50, 60, 70, and 80 C, and to fit 10 mathematical models to the experimental data. In addition, the activation energy for the drying of the residues and the thermodynamic properties were also determined. Of the models tested, the Midilli model best fitted the drying kinetics of the residues, with a coefficient of determination (R 2 ) ≥ .9960. The effective diffusivity increased with the drying temperature, ranging from 5 Â 10 À10 to 16.1 Â 10 À10 m 2 s À1 , and the activation energy (E a ) varied between 18 and 24.2 kJ mol À1 , with lower E a values for the peel and higher values for the seeds.Gibbs free energy variation increased with increasing temperature and was considered a nonspontaneous process, while the enthalpy and entropy decreased. Practical ApplicationsThe use of the data presented here for the drying kinetics and thermodynamic properties provides support for the use of the dried trapi a residues (previously discarded) in the production of new foods, due to knowledge of the processing time and physical behavior of the sample. The trapi a powder, rich in bioactive compounds, could be incorporated into various food formulations in the bakery and yogurt segments, among others. | INTRODUCTIONTrapi a (Crataeva tapia L.), which belongs to the Capparaceae family, is a fruit known by various names such as pau-de-alho, cabaceira, tapi a, among others. It is part of the Caatinga biome in the northeast of Brazil and can grow to up to 12 m in height, with a dense, rounded canopy. The trapi a fruit is round and the pulp is fleshy, edible and white in color. This species also occurs in other regions of Brazil (Minas Gerais, São Paulo, and Mato Grosso) and in other Brazilian biomes (Pantanal and Mata Atlântica) (Lorenzi, 2009). Due to the high moisture content, the fruits are highly susceptible to biochemical and microbiological deterioration. Reducing the moisture
The aim of this study was to develop gluten-free bread formulated with red rice flour and microbial transglutaminase and prebiotic (inulin). First, the physicochemical analysis of minerals present in red rice flour was performed. Response surface methodology was used to analyze the effects of microbial transglutaminase (MTgase) [0.5; 1.0 and 1.5%] in combination with fermentation time (FT) [60; 80 and 100 min] on the quality parameters of gluten-free bread. Acceptance test was used to evaluate the sensory characteristics of breads together with multivariate analysis of data. The addition of MTgase increased bread volume, hardness and chewiness. However, the cohesiveness and springiness of all breads remained unaffected. The formulation (1.0% MTgase and 80 min FT) presented the best sensory attributes through PCA (principal component analysis) and greater acceptance. Overall, red rice flour, prebiotic and MTgase are promisingly useful ingredients for the production of gluten-free quality bread.
Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Caracterização tecnológica de cookies produzidos com diferentes concentrações de farinha de algaroba durante armazenamento por 120 dias Technological characterization of cookies made with different concentrations of mesquite flour during 120 days of storage ResumoO objetivo deste trabalho foi avaliar os parâmetros de qualidade (firmeza, fraturabilidade, atividade de água e cor) de biscoitos enriquecidos com diferentes percentuais de farinha de algaroba (5%, 15% e 25%), durante o armazenamento por 120 dias, além de determinar as características físicas (espessura, diâmetro, fator de expansão, volume específico e massa), físico-químicas (teor de água, cinzas, proteínas, açúcares, lipídios e fibras) e minerais (cálcio, fósforo e ferro). Os parâmetros de qualidade desses produtos foram acompanhados durante 120 dias de armazenamento, com intervalo de 15 dias entre as medições. Foram realizadas as caracterizações física e físico-química, e os minerais foram determinados por espectroscopia de difração de raios X por energia dispersiva. Os parâmetros de qualidade foram analisados estatisticamente, utilizando-se um delineamento experimental fatorial, com dois fatores: nove períodos de armazenamento e três formulações de biscoitos. Conclui-se que, após o período de 120 dias de armazenamento, houve diferença significativa entre os parâmetros de qualidade dos biscoitos. Os biscoitos elaborados com farinha de algaroba tiveram sua atividade de água, fraturabilidade e luminosidade aumentada, e sua firmeza e intensidade de amarelo e vermelho, reduzidas. Com o aumento da concentração de farinha de algaroba na formulação dos biscoitos, ocorreu uma variação maior entre a atividade de água inicial e a atividade de água final, e entre luminosidade inicial e luminosidade final. Os biscoitos enriquecidos com farinha de algaroba apresentaram nutrientes, como cálcio, ferro e fósforo, e características de qualidade aceitáveis durante o armazenamento, com comportamento similar a produtos já existentes no mercado. Palavras-chave: Prosopis juliflora; Cookies; Qualidade; Armazenamento. AbstractThis study aimed to assess the quality parameters (water activity, firmness, brittleness and colour) of cookies enriched with different mesquite flour concentrations (5, 15 and 25 g100g -1 ) during storage for 120 days, and to determine their physical (thickness, diameter, expansion factor, specific volume and mass), physicochemical (water, ash, protein, sugar, fat and fibre contents) and mineral (calcium, phosphorous and iron) characteristics. The quality parameters of these products were monitored for 120 days of storage, with an interval of 15 days between measurements. The physical and physicochemical characterizations were carried out and the minerals quantified using X-ray diffraction spectroscopy by dispersive energ...
Pineapple is a food rich in vitamins, antioxidants and bromelain, but because it has high water content it becomes a highly perishable fruit. Hibiscus is a plant with flowers rich in phytochemicals that can be used as an ingredient to add value to processed products. The objective of this work was to prepare mixed jams using pineapple with hibiscus extract at different concentrations and to characterize the physicochemical properties of the jams produced. Experimental design was completely randomized with four replicates. The treatments consisted of three concentration levels of hibiscus extract (5, 10 and 15%) in pineapple jelly (50:50). Analyzed physical-chemical characteristics were: water content, water activity, ash, lipids, total sugars, reducing and non-reducing sugars, vitamin C, total titratable acidity, pH and total soluble solids. It was found that increasing concentrations of hibiscus in the formulations significantly influenced resulting jam composition. Increasing hibiscus concentration reduced the total sugars content and increased ascorbic acid content, acidity, total soluble solids and ash, as well as total anthocyanins and flavonoids contents. Among the jams produced, the formulation with 15% hibiscus was distinguished by its high content of ascorbic acid, flavonoids and anthocyanins. The addition of hibiscus to pineapple jelly improves the nutritional and functional value of the resulting jams, so it can be considered a high potential ingredient for this type of product.
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