In this work, two types of flour from peach palm fruits ( Bactris gasipaes ) were prepared to be used to produce cookies: one with the whole fruit (pulp + peel) and another one with only the pulp. Analyses of proximate composition, physicochemical and hygroscopic behaviour were carried out in both flour, as well as sensory analysis of the produced cookies. Both the types of flour did not differ statistically in total lipids, total carbohydrates and ashes ( p > 0.05). Among the mathematical models tested for the prediction of the hygroscopic behaviour of both flour, Halsey model showed the best fit to the experimental data (R 2 = 0.99 and P<10%). The cookies produced with both types of peach palm flour presented low moisture (4.9–6.2%), high lipid content (25.56–26.37%) and total carbohydrates (59.10–61.84%), resulting in a product with high total energetic value (501.8–502.8 kcal/100 g). Based on the results of acceptance test, both cookie formulations presented good sensory acceptance (>70%). The purchase intention inquiry showed that the cookie prepared with the whole fruit flour presented the highest percentage of purchase intention (85%), which demonstrate that the use of peach palm peels in the development of new food products represent an excellent alternative for the use of by-products.

The morphological difference between two types of tapioca flour motivated this research, which aims to evaluate the hygroscopic behavior of these products via moisture sorption isotherms (MSI). The MSI of the products were obtained at 25°C, 35°C, 45°C, and 55°C and the experimental data were fitted at seven mathematic models that concern the effect of temperature. MSI had type-II behavior and hysteresis were observed between the moisture adsorption and desorption isotherms, whose magnitudes decreased with higher temperatures. According to adsorption, the two flour are microbiologically stable if they have moisture below 11% and they are less susceptible to becoming moist if they are stored at relative humidity below 70%. The MSI indicated that the tapioca flour more expanded is more hygroscopic and with higher moisture decreases as temperature increases, suggesting distinct storage conditions for the two flour. The modified Oswin model had a good fit to the sorption data.

Tucupi, a fermented product obtained from cassava (Manihot esculenta Crantz) is widely employed in the cuisine of the Northern region of Brazil, however, its industrial application is incipient. This study used tucupi to prepare a creamy paste, which underwent sensory and rheological evaluation. Paste formulations with 5 to 20% concentrated tucupi were obtained. An acceptance test was used to assess the product's acceptability regarding the attributes of color, aroma, flavor, texture, and overall impression. A purchase intention test of the product was also applied. The product's rheology was studied at 25, 40, and 60 °C and the activation energy (E a ) was estimated. The internal preference mapping indicated that the paste formulation with 5% and 10% tucupi were the most accepted by the judge, but only the 10% tucupi paste was characterized. Proportions greater than 15% tucupi influenced negatively in the flavor and texture of the product. Purchase intention test showed that 99% of the judges demonstrated interest in purchasing the product. The product presented 72.7% moisture, 10.4% lipids, 0.5% proteins, 2.1% ashes, 14.3% carbohydrates, and 7.4 μg/g β-carotene. According to the rheological assays, the paste presented characteristics of a pseudoplastic fluid. The Herschel-Bulkley model proved efficient to predict the flow curves for the product in the temperature range tested, for which E a was estimated at 7.49 kJ/mol.

A ginja (Eugenia uniflora L.) apresenta compostos fenólicos com ação antioxidante, ação hipoglicemiante e antirreumática, utilizada em distúrbios estomacais e como anti-hipertensivos. O leite de búfala exibe excelente qualidade nutricional destacando-se como principais características o elevado teor de proteínas com 25,55%, tendo mais aminoácidos essenciais que o leite de vaca. O objetivo deste estudo foi elaborar um iogurte grego de leite de búfala com calda de ginja e avaliar a influência da adição de diferentes percentuais de calda (10, 20 e 30% p/p) sobre o teor de ácido ascórbico e antocianinas no produto elaborado. Os frutos foram coletados no município de Salvaterra e levados para o laboratório onde foram sanitizados e despolpados para utilização no iogurte. Os iogurtes foram elaborados com leite bubalino, açúcar e leite em pó integral. Os frutos de ginja, o leite de búfala e o iogurte elaborado foram avaliados quanto as suas características físico-químicas, microbiológicas e sensoriais. Os frutos apresentaram uma ótima relação sólidos totais tituláveis (SST)/acidez total titulável (ATT) e apresentaram teores de ácido ascórbico e antocianinas elevados (124,08 mg/100g e 179,27 m Eqg Cianidina-3-glicosideo/100g respectivamente). O leite de búfala utilizado apresentou características físico-químicas de acordo com os padrões microbiológicos exigidos por lei. O aumento do percentual de calda de ginja no iogurte grego de búfala elevou significativamente os teores de ácido ascórbico e antocianinas no produto, demonstrando a possibilidade da produção de novos produtos com características nutricionais agregadas para inserção em novos mercados. O produto também apresentou da boa aceitação sensorial, sendo que as formulações com 10%, 20% e 30% de calda apresentaram percentuais de 87%, 89% e 89% de aceitação pelos provadores respectivamente.

Tucupi is a fermented liquid obtained from cassava (Manihot esculenta Crantz), very much appreciated by the traditional cuisine of Northern Brazil. However, there are no scientific reports on its use in the formulation of products. Thus, the present study aimed to elaborate a powdered condiment with tucupi, as well as to assess the product's sensory acceptability and its hygroscopic behavior. The powdered tucupi used in the formulation of the condiment was obtained by drying in a spray dryer. The product underwent sensory evaluation for its acceptability regarding the attributes of color, aroma, flavor, and overall impression and a purchase intention test was applied by hedonic scale. The acceptability index was 80% for overall impression and the purchase intention test indicated that 94% of the judges would be willing to buy the product. The product's moisture sorption isotherms presented type-II behavior for adsorption and type-III for desorption, at 25 °C. The hygroscopic behavior indicated that the product is more susceptible to spoilage changes when stored in an environment with relative humidity above 60% and the Peleg model showed an excellent performance on predicting the product's moisture sorption isotherms.

The aim of this work was to elaborate a tucupi-added mayonnaise and to assess the physicochemical characteristics, as well the rheological behavior at temperatures from 20°C to 70°C of the product with greater sensorial acceptance. For this purpose, three mayonnaise formulations (10%, 12.5% and 15% of the concentrated tucupi) were developed and submitted to sensorial acceptance and purchase intention tests. Based on the results of acceptance test by Tukey's test (p ≤ 0.05) and internal preference mapping by principal component analysis (PCA), the formulation with 10% of the tucupi was chosen. The purchase intention test showed that 95% of the judges would buy this product, which presented 41.52% moisture, 2.06% ashes, 43.95% lipids, 4.56% proteins, 3.12% total sugars, 1.51% starch, 1.29% chlorides, 9.40 µg/g β-carotene and energy value of 432 kcal/100 g. According to rheological analysis, the mayonnaise with 10% of the tucupi presented pseudoplastic fluid-like behavior and evidenced hysteresis (showing thixotropic characteristic) between the up-ramp and downramp flow curves from 60°C. The Herschel-Bulkley model was efficient in predicting product flow curve and an Arrhenius-like equation estimated activation energy value for the product (8.29 kJ/mol). Thus, the tucupi-added mayonnaise can be considered an excellent and promising alternative for the food industry.Mayonesa adicionada con tucupí: caracterización, evaluación sensorial y comportamiento reológico RESUMEN El presente estudio se propuso elaborar una mayonesa adicionada con tucupí y evaluar las características fisicoquímicas y el comportamiento reológico a temperaturas de 20 a 70°C del producto que obtuviera mayor aceptación sensorial. Con este propósito se elaboraron tres formulaciones de mayonesa (conteniendo 10%, 12.5% y 15% de concentrado de tucupí) y se las sometió a pruebas de aceptación sensorial e intención de compra. A partir de los resultados de la prueba de aceptación, que se llevó a cabo mediante la prueba de Tukey (p ≤ 0.05) y el mapeo de preferencias interno efectuado por análisis de componentes principales (PCA), se eligió la formulación elaborada con 10% de tucupí. La prueba de intención de compra mostró que 95% de los jueces compraría este producto, en el que se identificaron las siguientes características: 41.52% de humedad, 2.06% de cenizas, 43.95% de lípidos, 4.56% de proteínas, 3.12% de azúcares totales, 1.51% de almidón, 1.29% de cloruros, 9.40 µg/G β-caroteno y un valor energético de 432 kcal/100 g. A través del análisis reológico se constató que la mayonesa que contenía 10% de tucupí presentó un comportamiento similar al de un líquido seudoplástico, además de una histéresis evidente (que muestra la característica tixotrópica) entre las curvas de flujo de la rampa ascendente y la rampa descendente de 60°C. El modelo de Herschel-Bulkley resultó eficiente para predecir la curva de flujo del producto, estimándose el valor de la energía de activación para el producto (8.29 kJ/mol) mediante una ecuación similar a la de Arrhenius. Por lo ...

Diante da pandemia ocasionada pelo novo coronavírus (SARS-CoV-2), diversos seguimentos tiveram suas atividades presenciais suspensas, entre eles, as escolas. Para oportunizar a continuidade das atividades curriculares, surgiu um novo modelo de ensino: o ensino remoto emergencial. Neste estudo foi realizada uma pesquisa de caráter descritivo e quantitativo, considerando informações obtidas por meio de um questionário online destinado a todos os docentes dos Institutos Federais (IF’s) do estado de Minas Gerais. O objetivo da pesquisa foi avaliar o uso das Tecnologias de Informação e Comunicação (TIC’s) pelos professores dos IF’s mineiros e o impacto da sua utilização (ou não) no ensino remoto durante a pandemia ocasionada pelo coronavírus. De maneira geral, observou-se que este período tem sido de adaptação e aprendizagem no manuseio destas tecnologias tanto para os docentes, quanto para os discentes. Apesar das várias dificuldades apresentadas pelos docentes em relação ao ensino remoto durante a pandemia, percebe-se um cenário bastante positivo em relação ao ensino tanto presencial quanto na modalidade remota em relação ao uso das TIC’s, mesmo após a pandemia. No entanto, ainda há uma necessidade de avaliação e adequação do ensino remoto atual mediada pelas TIC’s em formatos que garantam uma aprendizagem efetiva.

Introduction:In this research, the hygroscopic behavior of cupuassu (Theobroma grandiflorum) powder containing 40% maltodextrin was studied via the moisture adsorption and desorption isotherms at 25°C. Methods:The experimental sorption data of the cupuassu powder were fitted using the Halsey, Henderson, Oswin, GAB and Peleg models. In addition, the powder morphology was assessed using scanning electron microscopy. Results:Moisture sorption isotherms curves showed type III behavior, typical of foods rich in soluble components, such as sugars, present in the samples. The adsorption curve indicated that the product requires greater attention when stored and handled in environments with relative humidity above 50%. The microbiological stability of the product is assured up to 11.5% moisture content. Conclusion:During the product storage, it is recommended to use packaging with water vapor and air impermeability, due to the presence of porous microspheres that affect the protection of the active material and facilitate the moisture gain. Among the models evaluated, the Peleg and GAB models presented good suitability on predicting the product's sorption isotherms.