The peel of passion fruit has interesting properties, mainly as a source of dietary fiber, but there are few studies concerning the use of this portion of the fruit. This work aimed to evaluate the use of passion fruit peel to obtain flour through the characterization of the physicochemical properties of the peel of fresh passion fruit and subjected to drying process. Subsequently, the samples underwent weight loss process and scanning electron microscopy (SEM). We evaluated the moisture content, dry matter, crude protein and ash, lipids, water activity, instrumental color parameters, absorption rate in milk, the solubility rate in milk, absorption rate in milk drink, rate solubility milk drink, the mathematical modeling of mass loss and scanning electron microscopy to passion fruit peel flour. The quantification of chemical and physical characteristics indicated that the flour may have potential for use in dairy beverages. The considerable concentration of fiber, especially insoluble fiber which obtained value of 23.70%, supposes that this flour can be studied for use in enrichment of food products. Fiber analysis confirmed the presence of this material and SEM showed that the starch can be degraded by drying and lipid extraction. The peel of the passion fruit can be reused by flour production which indicates that fruit has potential for products enrichment.

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The objective of this study was use green papaya peel, in order to evaluate the chemical and functional properties after drying at different temperatures, and to evaluate the sensory acceptability of breads added with flour from the green papaya peel. With the production of green papaya flour (PGPF), the physical, chemical and sensory properties of bread with partial addition of PGPF were evaluated. In the physical evaluation, the values of mass, before and after baking, height and expansion factor were determined. In the chemical evaluation, moisture, protein, ether extract, fibers, antioxidant activity, phenols, ash and color were determined. In the sensory analysis, 41 tasters, of both gender, performed the sensory test of a hedonic scale of nine points. Sample acceptability was assessed for sensory attributes, color, flavor, consistency and overall appearance. The tasters evaluated the breads and demonstrated greater acceptability for those who did not add PGPF. However, more studies are needed to evaluate the best level of inclusion that does not provide a bitter taste, since PGPF would add nutritional value to breads due to the high protein and fiber content.

The objective was to produce flour from sorghum grains, to determine the physicochemical and microbiological characteristics, and to develop different formulations of cookies, with total and partial replacement of rice flour, evaluating the moisture content, color, expansion factor and texture profile -TPA. Five formulations were processed, as follows: control -0%; F1 -25%; F2 -50%; F3 -75% and F4 -100% sorghum flour. The sorghum flour showed physical, chemical and microbiological characteristics in accordance with current legislation, and can be inserted into human food. The different cookie formulations after baking had a moisture content below 7%. With the addition of sorghum flour, the cookies showed lower light F4 -32.35 L*. The addition of sorghum flour did not affect the expansion factor of the cookies, with average value of 2.13. The different concentrations of sorghum flour, showed interference in analysis of the Texture-TPA profile, the F3 formulation, presented higher values of hardness 25594.44 N, fracturability 251 N, cohesiveness 0.27. Elasticity has not been compromised. The highest values of gumminess 53.08 N, chewability 1471.15 mJ were found in the formulation F4 -100% FS. These results may help improve the quality of sorghum-based gluten-free foods for celiac consumers.

The objective of this study was to evaluate the influence of drying treatment on the characteristics physical, chemical, technological properties and bioactive of turmeric flour. The flour was obtained from the drying of rhizomes in a forced air circulation oven at temperatures of 45, 55, 65 and 75 °C. The analyzes performed were: pH, instrumental color, microstructure, granulometry, water and oil absorption indices, water solubility indices, and antioxidant activity. The characteristics of the flours significantly affected were moisture, protein, lipid and ash contents. The antioxidant capacity with the DPPH radical, for flour at the drying temperature of 45 °C, presented the highest value 36.55 Mmol Trolox g -1 , and 7686.32 Mmol FeSO4 g -1 the FRAP radical at 65 °C.The phenolic content varied according to the solvent applied to obtain the extract, the mean values of total phenolic compounds for each temperature were: 0.419, 0.332, 0.316, 0.283 mg GAEa 100 g -1 for temperatures 45, 55, 65 and 75°C respectively. Water solubility index (WSI) and oil absorption index ranged from 12.45 g g -1 to 11.78 g g -1 and from 2.54 g g -1 to 2.49 g g -1 , respectively, for temperatures of 45 °C and 75 °C. The results of the present study indicated that temperature influences the physicochemical and technological properties of turmeric flour.

O consumidor tem buscado uma alimentação mais saudável, e por isso, produtos como iogurtes tiveram um aumento considerável no consumo. Este trabalho teve como objetivo avaliar quatro marcas de iogurtes integrais comerciais quanto as características físico-químicas e reológicas. As marcas comerciais avaliadas apresentaram diferenças significativas (p<0,05) no teor de sólidos solúveis totais (ºBrix), sendo que a marca C (17,47) foi quase duas vezes maior que o valor encontrado para a marca B (9,33). Houve diferença significativa entre os valores de pH encontrados para as marcas comerciais. As marcas comerciais A e C; e, B e D não apresentaram diferença significativa entre eles para o teor de acidez titulável em ácido lático. Os valores de acidez verificados em todas as amostras analisadas (0,55 a 0,83 %, m/v), encontram-se de acordo com o preconizado pela legislação brasileira. A sinérese dos iogurtes mostrou-se entre 23,14 a 43,37 % sem diferença significativa entre as marcas avaliadas. As marcas comerciais apresentaram valores de tonalidade entre 15,19º a 22,01º (ângulo hue), mostrando que os iogurtes integrais sabor morango possuem cor avermelhada. Todas as amostras avaliadas apresentaram comportamento não newtoniano, seguindo o modelo matemático Lei da Potência ou pseudoplástico. Desta forma, foi possível estabelecer uma caracterização da cor, reológica e características físico-químicas para quatro marcas de iogurte comerciais disponíveis no mercado.

This study aimed to determine drying curves of land saffron (Curcuma longa L.) rhizomes at different temperatures and ventilation conditions to adjust non-linear regression models, and to calculate effective diffusion coefficients and activation energies. Saffron rhizomes were randomly collected in natura with a hoe from the soil in Rio Verde, Goiás, Brazil. They were subsequently sized, sanitized, and sliced into 2.63 ± 0.1 mm thick sections. Rhizomes were dried in an oven with forced air ventilation at 45, 55, 65 and 75 °C for 18, 14, 10 and 9 hours, respectively. As the temperature increased, drying time was reduced. Consequently, moisture content also decreased, facilitating the drying process by decreasing the energy required to remove water molecules. Among the analyzed models, the Midilli model was best adjusted to the data under different drying air conditions. Effective diffusion coefficients (D) were 9.17 × 10-11, 13.33 × 10-11, 20.09 × 10-11, and 35.89 × 10-11 m2 s-1 at 45, 55, 65 and 75 °C, respectively, increasing with higher temperatures. Activation energy for liquid diffusion during drying was 21.186 kJ mol-1.