The objective of this study was to analyze the physicochemical and microbiological properties, as well as the bioactive compounds, of flour made from the skin and bagasse of two varieties (Bruno and Monty) of kiwi fruit (Actinidia deliciosa) at two stages of maturation. The flour made with kiwi fruit peel from both varieties showed higher levels of bioactive compounds and antioxidant activity that the flour made with bagasse from both varieties. The flour made with green kiwi fruit skin from the Bruno variety had higher DPPH values and levels of phenolic compounds (1262.34 mg GAE/100g flour), while the Monty variety showed higher FRAP values, vitamin C (189.06 mg/100g flour), flavonoids (486.47 mg/100g flour), chlorophylls (12.13 mg/100g flour) and carotenoids (246.91 μg/100g flour). Flour made from kiwi fruit bagasse can be used to reduce agro-industrial waste. This flour is a promising ingredient which can be used to enrich products providing dietary fiber and bioactive compounds, as well as antioxidant action.

Maria (UFSM)-Aluna do mestrado do Programa de Pós-graduação de Ciência e Tecnologia dos Alimentos. 2 UFSM-Prof. Adjunto do departamento de Tecnologia e Ciência dos Alimentosgmail.com Resumo O leite é constituído por uma série de componentes como água, lipídios, proteínas, carboidratos e micronutrientes que o tornam um importante substrato para a multiplicação dos microrganismos. A contaminação microbiana do leite pode se dar por duas vias: a endógena e a exógena, variando qualitativa e quantitativamente de acordo com as condições de higiene existentes. O leite cru, mantido sob temperatura de refrigeração por muitos dias, pode conter bactérias dos seguintes gêneros:

Purpose The preparation of gluten-free bread is a challenge because the gluten in wheat is the main ingredient responsible for the retention of the gases which cause the bread to rise. This paper aims to develop breads without gluten and fat, and to evaluate the effect of the use of chia (Salvia hispanic L.) flour on the physical, nutritional and sensory properties of the breads that were developed. Design/methodology/approach Three formulations were developed with different proportions of chia flour (2.5, 5 and 7.5%), fat-free. Physiochemical, sensorial analyses were performed out in three repetitions (p-value = 0.05). Findings In the nutritional assessment, the results demonstrated that 7.5% chia showed higher levels of protein (15.1%), lipid (3.43%), total fiber (7.04%) and lower levels of carbohydrates (22.49%), with significant nutrient enrichment (p-value = 0.05). The specific volume and the elevation of the dough decreased with the addition of chia flour. In the sensorial analysis, the treatments with chia flour showed no significant difference regarding flavor and texture when compared to the standard. The addition of chia improved the nutritional and sensory properties (p-value = 0.05). Originality/value The chia flour improved the nutritional characteristics of the breads, in the reduction of carbohydrate content and the increase in the content of protein, minerals and fiber. It presented good acceptability and good nutritional characteristics, providing a healthy and differentiated variation in this segment.

The aim of this study was to evaluate the physical quality and sensory acceptance of gluten-free breads with different percentages of chia flour (Salvia Hispanica L.). The chia flour was used to substitute rice flour and soy flour in order to replace the gum required in this type of bread. Four formulations were developed; a standard made with gum, and three formulations with 2.5%, 5.0% and 7.5% of chia flour. Analyses of specific volume, cooking losses and the rise in dough of the breads were performed. Sensory analysis included tests for affective acceptability and purchase intent. The results showed that the bread with 2.5% chia flour had specific volume and cooking losses similar to the standard. In terms of the rise in dough, the standard showed the highest values, followed by the bread made with 5.0% chia flour. The substitution of soy and rice flour with 2.5% of chia flour produced bread with sensory characteristics similar to the standard in all of the analyzed attributes; it also received higher purchase intent. Using chia flour at a concentration of 2.5%, compared to rice flour and soy flour, proved that it was possible to replace gum in the bread formulation.Keywords: celiac disease; chia; HPMC gum.Practical Application: Chia flour (2.5%) gives physical characteristics to bread which are similar to bread made with gum.

Different yeast strains from forests located in southern Brazil, with potential to produce carotenoids, were isolated. Three microorganisms were selected as potential carotenoid producers. Sporiodiobolus pararoseus, Rhodotorula mucilaginosa and Pichia fermentans were grown in Yeast Malt (YM) medium and the carotenoids produced identified as cryptoxanthin and β-carotene. In order to reduce production costs, agroindustrial residues were used in the formulation of medium A (parboiled rice water and crude glycerol) and medium B (parboiled rice water and sugar cane molasses). The highest carotenoid production was obtained with S. pararoseus. It reached 905.30 μ gL-1 (122.82 μg g-1) in YM medium, 820 μg L-1 (68.04 μg g-1) in medium B and 710 μg L-1 (86.46 μg g-1) in medium A. R. mucilaginosa exhibited the best performance in medium B (360 μg L-1 and 30.16 μg g-1) and a new microorganism-P. fermentans-reached 48% (medium A) and 78% (medium B) of the value found in YM medium. Therefore, the agroindustrial residues under evaluation, which replaced the commonly used nitrogen and carbon sources in culture media, enabled the isolated yeasts to yield carotenoids.

Many food, cosmetic and pharmaceutical industries have increased their interest in short-chain esters due to their flavor properties. From the industrial standpoint, enzyme reactions are the most economical strategy to reach green products with neither toxicity nor damage to human health. Isoamyl butyrate (pear flavor) was synthesized by isoamyl alcohol (a byproduct of alcohol production) and butyric acid with the use of the immobilized lipase Lipozyme TL IM and hexane as solvents. Reaction variables (temperature, butyric acid concentration, isoamyl alcohol:butyric acid molar ratio and enzyme concentration) were investigated in ester conversion (%), concentration (mol L-1) and productivity (mmol ester g-1 mixture . h), by applying a sequential strategy of the Fractional Factorial Design (FFD) and the Central Composite Rotatable Design (CCRD). High isoamyl butyrate conversion of 95.8% was achieved at 24 hours. At 3 hours, the highest isoamyl butyrate concentration (1.64 mol L-1) and productivity (0.19 mmol ester g-1 mixture . h) were obtained under different reaction conditions. Due to high specificity and selectivity of lipases, process parameters of this study and their interaction with the Lipozyme TL IM are fundamental to understand and optimize the system so as to achieve maximum yield to scale up. Results show that fusel oil may be recycled by the green chemistry process proposed by this study.