No abstract

No abstract

O Jambo vermelho (Syzygium malaccensis, (L.) Merryl & Perry) pode ser consumido in natura, em forma de compotas, doce em massa, geleias, licores e aguardente e ainda pode ser utilizado para a produção de corante e antioxidante natural para uso em vários segmentos da indústria. Os frutos do jambeiro apresentam cor vermelho escuro, levemente adocicado, exalando aroma de rosas, persistente e bastante agradável ao olfato. As características físicas dos frutos, como cor, tamanho, número de sementes, quantidade de polpa e o conteúdo de água, podem influenciar no seu consumo, tanto ao natural quanto pela indústria. A caracterização física e química é importante para avaliação da qualidade, classificação tecnológica do fruto, fornecendo informações seguras para avaliação do valor nutricional, do rendimento, das operações de processamento e da vida útil do produto.Segundo Kurosawa (2004), o jambo contém vitaminas A, B1, B12, proteínas, antocianinas, além de cálcio, ferro e fósforo. De acordo com Costa et al. (2006), a polpa, que constitui 84% do fruto, apresenta ºBrix de 6,8 e acidez de 0,4 mg.100 g -1 de polpa, no final da maturação. O fruto tem uma aparência atrativa em função da cor vermelha intensa e da forma, é apreciado pelo AbstractThe objective of this study was to analyze the physical and chemical properties of the pulp and skin of the malay red-apple (Syzygium malaccensis),respectively, for possible use in the production of new products. Ripe malay red-apple presented a mean percent pulp yield of 75.69%, moisture content of 84.57 g.100 g -1 of pulp, Longitudinal Diameter (DL)/Transversal Diameter (DT) ratio of 1,24, and slightly elliptical or oval shape; thus presenting good characteristics for industrialization. The skin accounted for 8.05% of the fruit pulp and was rich in fiber (9.34 g.100 g -1 ), vitamin C (292.59 mg.100 g -1 ), and in anthocyanins (300.54 mg.100 g -1 of skin). The pH value was 3.5 allowing for its classification as a very acid food and suitable for use in the manufacture of jams for acidification as well as in juices to increase the yield. The malay red-apple skin is a good source of fiber, carbohydrate and vitamin C providing 37 and 45% of the adequate Intake (AI) of fiber and carbohydrate, respectively, and 390% of the RDI vitamin C. The malay red-apple presents physical characteristics that make it adequate for industrialization as frozen pulp, juice, preserves, jams, nectar, and ice cream, and its skin shows physical and chemical properties that allow for its use as a food antioxidant and colorant and also to enrich diets. Keywords: Syzygium malaccensis; malay red-apple; use of pulp and skin; physical and chemical properties. ResumoO objetivo do trabalho foi avaliar as propriedades físicas e químicas, respectivamente da polpa e da casca do jambo vermelho (Syzygium malaccensis) para possível aproveitamento na produção de novos produtos. Frutos de jambeiro maduros apresentaram rendimento médio em polpa de 75,69%, umidade de 84,57 g de água.100 g -1 de polpa e relação DL/DT de 1,24, forma...

No abstract

This study aimed to obtain gluten‐free pregelatinized composite flours. A central composite rotational design was employed to study the impact of variation of the amount of whole‐grain sorghum flour, the conditioning moisture in composite flour, and the temperature in the third zone of the extruder on the flour properties. Conditioning moisture was the parameter that most influenced peak viscosity, trough, final viscosity, and setback of flours. Pregelatinized composite flours with similar pasting properties to cross‐linked chemically modified sorghum starches were obtained. While the sorghum flour presented 83.6°C for pasting temperature, 489 cP for peak viscosity, and 1,329 cP for setback, the pregelatinized composite flours presented values between 69–74.4°C, 129–257 cP, and 108–311 cP, respectively. The variation of the process and formulation parameters resulted in the production of flours with well‐differentiated pasting properties that would meet specific technological features for application in various foodstuffs, and some optimizations for food applications were shown. Practical applications Broadly driven by consumers who voluntarily avoid or limit gluten in their diets, the demand for gluten‐free (GF) products continues strong in the foodservice and retail sectors. Besides, GF has become an expectation for consumers seeking “clean label” products. However, the formulation and the manufacture of baked goods without gluten results in considerable technological problems for both cereal technologists and bakers. Limited research has been performed on the heat treatment of whole‐grain sorghum flour. This study provides essential information about the technological characteristics of sorghum‐based pregelatinized flours, especially related to their pasting properties. The results show that using these flours will be a good alternative for replacing cross‐linked chemically modified sorghum starches. Besides, these flours are valuable to increase the diversity of sustainable products made with gluten‐free whole‐grain cereals, easily suiting a “clean label ingredients.”

No abstract

No abstract

Purpose The purpose of this study is to understand the characteristics and decision processes of small- and medium-sized family firms (FSMEs) regarding the internationalization process. Design/methodology/approach For this purpose, the authors decided on a qualitative approach and performed exploratory case studies of two small- and medium-sized firms (SMEs) in Portugal, one family and the other non-family. Findings The authors found that the internationalization of FSME is not entirely explained by gradual processes of commitment to international markets. Restricted access to resources (financial and human) is compensated for by specific factors of FSMEs. Practical implications This study shows the relevance of FSME management for the process that seems to be at the basis of the commitment to, and success in international markets, concerning both the risk taken on and its cultural mentality. Originality/value Although family firms are many in number and central in the dynamics of the world economy, the family factor has not been approached as a determinant characteristic in the internationalization process. This holds particularly for the realm of FSMEs.