INOVAÇÃO, GESTÃO E SUSTENTABILIDADE NA AGROINDÚSTRIA. RECIFE. II CIAGRO 2021sentido, el objetivo de esta investigación fue realizar una revisión bibliográfica con el fin de mapear la visión científica en torno al concepto de alimentos reconfortantes en un intento de sugerir el uso de métodos sensoriales aplicados en la investigación en Ciencia y Tecnología de Alimentos, para definir y cuantificar los sentimientos que sienten los jueces al ingerir el producto en cuestión. A partir de los aportes aquí estudiados, la prueba sensorial de perfil libre es una prueba posible para analizar las percepciones que la comida dicha como comida reconfortante puede traer a quienes la consumen, pues durante la prueba, los jueces pueden elaborar sus propias terminologías expresando qué sentimientos y qué sentimientos. los recuerdos se sienten durante su consumo, pudiendo así cuantificar numéricamente esas percepciones, permitiendo revelar opiniones e información en números. Por tanto, las memorias gustativas son capaces de armar un rompecabezas sobre quiénes somos y de dónde venimos, permitiendo acceder a ellas de cara a una simple cata. Sin embargo, los investigadores podrán estimar numéricamente qué tan intensas son estas sensaciones sensoriales, llamativas y típicamente cómodas.

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The stretching conditions adopted for Mozzarella cheese production are important as they have a direct effect on the texture and thermophysical properties of cheese. The aim of this study was to evaluate the effect of stretching temperature on the microstructure, texture, and thermophysical properties of Mozzarella cheese throughout the refrigerated storage period. The microstructure, apparent zeta potential (ζ), uniaxial compression, Texture Profile Analysis (TPA), melting, and free oil of cheeses stretched with water at 75 and 85°C were analyzed during 28 days of storage at 4°C. The results showed that the variation in the stretching temperature did not cause changes in the melting and oil release of the cheeses (p > .05). The visual analysis of fat particles size showed changes throughout the refrigerated storage period, but with no impact in the free oil release from the cheeses. Practical applications Stretching is a critical step in Mozzarella cheese production and involves the application of mechanical work in hot water to transform the curd, which has an amorphous structure, into cheese with elastic, firm, and shiny texture. Several studies have investigated Mozzarella cheese. However, studies analyzing the effect of stretching water temperature on the texture and thermophysical properties of Mozzarella cheese throughout the storage period are scarce. The results demonstrated that the variation in stretching temperature did not change the texture and thermophysical properties of the cheeses. Thus, stretching temperatures of 75°C or 85°C can be used without changing these parameters. Regardless of the stretching conditions, only storage time influenced the melting and texture parameters of hardness TPA and gumminess TPA. Therefore, standardizing the storage time will favor cheese quality.

Heat-moisture treatment is type of physical modification that which cause changes in the technological characteristics of the starch. One of the sources of starch that presents potential of use of this treatment is sweet potato of the variety 'Rainha' (Ipomoea batatas). Therefore, the objective of this work was extract the sweet potato starch, apply the heat-moisture treatment in different relative humidity conditions (15, 20, and 25%), and characterize the starches as to water absorption capacity, morphology and crystallinity. Starch extracted from sweet potato resulted in a product of high purity. All modified starches showed a higher water absorption capacity when compared to native starch. The morphology of the starch granules remained unchanged after the modification and the same was observed with respect to the crystallinity. However, modified 15% moisture starch showed significant changes in the amylose content, water absorption, and crystallinity, these characteristics extend the use of this starch, for use in foods.

Resumo: A utilização de sementes germinadas na elaboração de produtos alimentícios com boa qualidade nutricional é uma possibilidade e o sorgo pode se apresentar como alternativa ao consumo dos cereais convencionais. O objetivo deste estudo foi de observar as alterações nos parâmetros físico-químicos da semente de sorgo antes e após o processo de germinação, assim como avaliar as propriedades funcionais indicando suas possíveis utilizações como ingrediente alimentar. As sementes germinadas apresentaram um aumento no teor proteico, passando de 4,32 para 7,20%, além da diminuição no teor de amido e consequente aumento no teor de açúcares redutores. A partir das propriedades funcionais avaliadas, a semente de sorgo germinada apresentou uma boa capacidade de absorção de óleo, podendo ser utilizado como ingrediente para auxiliar na textura e suculência de produtos. A germinação garantiu boa capacidade de formação de espuma e sua estabilidade, podendo ser utilizado como ingrediente em produtos alimentícios de fermentação, como bolos e biscoitos, além de bom agente de formação de gel podendo ser útil em sistemas alimentícios como pudim e lanches, que requerem espessamento e gelificação. Palavras-chaves:Grão. Germinação. Atividade enzimática. Abstract:The use of germinated seeds in the preparation of food products with good nutritional quality is a possibility and sorghum can be presented as an alternative to the consumption of conventional cereals. The objective of this study was to observe the changes in physical and chemical parameters of sorghum seed before and after the germination process, and assess the functional properties indicating their possible use as a food ingredient. Germinated seeds showed an increase in protein content, from 4.32 to 7.20% in addition to the decrease in the starch content and the consequent increase in reducing sugars. From the functional properties evaluated, the germinated sorghum seeds showed a good ability to absorb oil and can be used as an ingredient to aid in texture and juiciness products. Germination ensured good foaming ability and stability, can be used as an ingredient in food products of fermentation, such as cakes and cookies, and good gelling agent may be useful in food systems such as pudding and snacks, which require thickening and gelation.

Mozzarella cheese stretching is a thermomechanical treatment influenced by factors such as pH, acidity, stretching time and temperature. The aim of this review was to provide information about the stretching step and the effect of the main factors on the functional properties of mozzarella cheese. The studies presented showed that stretching under higher temperatures promotes more interactions in the protein matrix, and changes occur in the calcium balance throughout the storage period that influence water mobility, proteolysis and lead to changes in mozzarella properties. Therefore, the information presented in this review may facilitate the production of mozzarella cheese with specific functional properties.

<p>Existe uma forte tendência pela busca da substituição de ingredientes que, quando ingeridos em excesso, causam danos à saúde. Preocupados com a saudabilidade, os consumidores exigem mudanças, substituições e enriquecimento aos alimentos para que tragam algum benefício ao organismo, além da função básica de nutrir, e que ainda o satisfaça sensorialmente. Portanto, o objetivo deste trabalho foi desenvolver massas para pizza com teor de sódio reduzido, através da substituição parcial de NaCl por KCl, além de enriquecê-la com farinha de aveia, que tem benefícios comprovados à saúde, para verificar sua aceitação sensorial. Em uma análise sensorial preliminar constatou-se a aceitação da substituição de 50% do NaCl por KCl. Utilizando esta formulação aceita como amostra padrão realizou-se a substituição parcial da farinha de trigo por farinha de aveia, nas proporções de 10 (F1), 15 (F2) e 20% (F3). Os atributos sensoriais de sabor e aceitação global não diferiram estatisticamente entre si para as diferentes concentrações de farinha de aveia. Com relação a aparência, a amostra F2, com 15% de substituição, foi a única que apresentou diferença estatística significativa. Foi possível constatar, através das respostas de um questionário online, que os consumidores estão preocupados com os seus hábitos alimentares e pagariam a mais por produtos com algum tipo de substituição que beneficie sua saúde. A massa para pizza com teor de sódio reduzido e enriquecida com farinha de aveia foi bem aceita, principalmente na concentração relativa à 15% de substituição.</p><p align="center"><strong><em>Mass preparation of pizza with reduced sodium content and enriched with oatmeal</em></strong><strong><em></em></strong></p><p>Abstract<strong>: </strong>There is a strong tendency for the search for replacement ingredients that when ingested in excess, cause damage to health. Concerned about the healthiness, consumers demand changes, substitutions, and enriched foods to bring some benefit to the body, beyond the basic function of nurture and still satisfies sensuously. Therefore, the objective of this study was to develop pasta to pizza with reduced sodium content by partial replacement of NaCl by KCl, and enrich it with oatmeal, which has proven health benefits, to check their sensory acceptance. In a primary sensory analysis it was found acceptance in replacement of 50% of NaCl for KCl. Using this formulation accepted as a standard sample was carried out partial substitution of wheat flour by oatmeal, in the proportions of 10 (F1) 15 (F2) and 20% (F3). The sensory attributes of taste and overall acceptance were not statistically different from each other for different oatmeal concentrations. Regarding the appearance, the sample F2, with 15% replacement, it was the only one that showed a statistically significant difference. It was found, through the answers to an online questionnaire, consumers are concerned about their eating habits and pay more for products with some kind of replacement that will benefit your health. The dough for pizza with low sodium content and enriched with oat flour was well accepted, particularly in the relative concentration of 15% substitution.</p><p><strong> </strong></p>