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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...

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Gluten-free bakery products are usually deficient in dietary fiber and inferior sources of protein. Studies that have assessed sensory characterization of products prepared with orange pomace are scarce. This study evaluated the employment of 30% of rice-based pregelatinized composite flours (containing 15, 25 or 35% orange pomace blended with 5% soy protein isolate) on gluten-free biscuits. The target was the investigation of the nutritional profile and consumer’s acceptance of three short dough sweet biscuit samples. Thermoplastic extrusion was an efficient unit operation for the elaboration of a new gluten-free ingredient in which a by-product rich in total dietary fiber and a component with a high level of protein were employed. All pregelatinized composite flours in this study can be labeled as protein sources and can be claimed as high in total dietary fiber content, as well as two biscuit samples that can be labeled as total dietary fiber source. Also, all pregelatinized composite flours and biscuits presented low moisture and water activity, being microbiologically stable to room temperature (25 ± 2 °C). Complementarily, the results of the microbiological evaluations [(coagulase-positive Staphylococcus, thermotolerant coliform (45 °C) and Salmonella sp. (absence in 25 g)] of the biscuits and their comparison with the Brazilian microbiological standards legislation attested their safety. Concerning the sensory analysis, adults’ results showed that the flavor attribute might be responsible for increasing the overall impression score of a sample. In contrast, children’s results showed that they did not distinguish (p ≥ 0.05) two of three samples of biscuits analyzed.

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.”

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