The effect of oligofructose and/or curdlan oligosaccharides (CO) addition on the characteristics of probiotic fermented beverages processed with water-soluble rice extract (WSRE) was evaluated. The products were assessed for the physicochemical characteristics, rheological parameters, and probiotic survival (L. casei) during storage (28 days, 7 °C). Probiotic counts higher than 10 8 CFU mL -1 and 10 6 CFU mL -1 were observed during storage and after simulated gastrointestinal conditions (SGIC). Oligofructose addition increased the red color of the products (increase in a* values) and acted as a prebiotic component during storage and SGIC, increasing probiotic survival. CO addition resulted in higher acidity (lower pH and higher titratable acidity values) and lower consistency (lower k and higher n values). It acted as a prebiotic component during fermentation, storage, and SGIC, promoting the highest increase in probiotic survival. Furthermore, CO improved the storage stability, reducing the post-acidification and the alterations in the rheological parameters.

No abstract

The β-1,3-glucanases synthesized by filamentous fungi have wide applicability in the food, chemical, and pharmaceutical industries. However, its obtainment can be costly, especially due to substrates used to induce its synthesis. Therefore, the objective of this work was to produce β-1,3-glucanase by T. harzianum Rifai using free and immobilized cells in synthetic and plant sponges, using different inducing substrates that could provide better cost-effectiveness for the industrial production of the enzyme. The Petri dish zymogram technique proved to be efficient for screening substrates inducing β -1,3-glucanases against species of filamentous fungi. It was possible to perform the immobilization of T. harzianum in a synthetic sponge allowing the realization of repetitive batches for enzymatic production. All tested substrates resulted in the synthesis of β-1,3-glucanase, including succinoglycan, proposed innovatively in this study. Fungal biomass resulted in the best inducing substrate under conditions of free and immobilized cells, with a production of β-1,3-glucanases of 0.73 U and 0.80 U of β -1,3-glucanases. The substrates corn starch and cassava showed promise in the production of β-1,3-glucanase and maintained production until the fourth batch was evaluated, with values of 0.51 U and 0.46 U of β-1.3-glucanases, respectively. The results obtained in this study showed that the zymogram is a practical method for screening substrates induced by the fungus T. harzianum. Corn starch and cassava are accessible and low-cost sources for β-1,3-glucanase synthesis in repetitive batches, including the use of immobilized and free cells.

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Succinoglycan is a bacterial exopolysaccharide with thickening, gelling, stabilizing and emulsifying properties. In this study succinoglycan was produced from whey and its rheological and structural characteristics were elucidated. Four culture media were prepared with different ions for bioconversion of whey into succinoglycan. The formulation composed of deproteinized whey, monobasic potassium phosphate and magnesium sulfate allowed the production of 13.7 ± 0.43 g/L of succinoglycan. The rheological results showed that the apparent viscosity of the succinoglycan solutions was directly proportional to the concentration, and the solution showed pseudoplastic behavior. Dynamic frequency sweep tests identified that a concentration of 2.0% of succinoglycan is required for formation of the gel system. Temperature influenced the viscoelastic behavior of succinoglycan and revealed the melting point and reversibility of the gel. The apparent molar mass of succinoglycan was estimated to be 9.033 × 105 g/mol and the polydispersity index was 1.044, representing the homogeneity of the sample. The monosaccharide composition of glucose and galactose for the succinoglycan produced was 6.6:1.0. The 1H RMN analysis revealed the non-saccharide substituent content of 1.2%, 3.0% and 8.1% for acetyl, succinate and pyruvate, respectively. Whey was shown to be a promising carbon source for the production of succinoglycan with thickening potential and viscosity modifier.

No abstract

Cada vez mais as empresas precisam buscar novos caminhos para melhorar seus resultados, e a apresentação de produtos de qualidade ao consumidor é uma forma de se destacar no mercado da competitividade. Diante disso, essa pesquisa teve como objetivo analisar a aplicabilidade de algumas ferramentas da qualidade na identificação de não conformidades graves e recorrentes no produto leg quarter em um abatedouro de aves situado ao noroeste do Paraná, bem como na projeção de possíveis ações e decisões que possam solucionar o problema. Para isso utilizou-se ferramentas como o Diagrama de Pareto, Diagrama Ishikawa e o plano de ações 5W2H. Os resultados alcançados foram expressivos, reduzindo o número de ocorrências aproximadamente pela metade do produto leg quarter para a empresa, evidenciando a grande importância do uso das ferramentas da qualidade no processo de melhoria contínua. Esses índices poderão reduzir ainda mais com a realização do treinamento dos funcionários.

Discriminação da cor e categorização do padrão de torra de cafés torrados e moídos comerciais Color discrimination and categorization of the roasted coffee toast and commercial ground standard