No abstract

So that there is innovation in the development of food products with starch in its formulation, it can take into account the banana starch, which has higher content when the fruit is fully green. The starches and derivatives are used as ingredients or additives basic components added in small amounts to enhance the production, presentation and preservation of the product. This study aimed to characterize the green banana variety Mysore (Musa AAB -Mysore), studying their functional properties as well as its importance and use in the food industry. The starch extracted from green bananas were performed physico-chemical studies and functional properties. The yield amounted to a starch quality, with characteristics similar to other species of bananas. The results of studies of its functional properties reveal a less prone to starch retrogradation phenomenon. Starch showed results that indicate its use in many areas of the food industry (chilled foods, soups, pates), especially for the preparation of sauces sector, becoming an alternative technology and development of food products.Keywords: amylopectin; amylose; extraction; regress; syneresis.Practical Application: The study of unconventional starches assists in new technologies for the food sector.

R E S U M ONeste trabalho se objetivou estudar o fenômeno de hidratação em grãos de alpiste (Phalaris canariensis L.) em diferentes temperaturas. Foram utilizados grãos secos de alpiste, embebidos em água destilada, nas temperaturas de 10, 25 e 45 °C. O aumento da temperatura resultou em aumento da taxa de absorção de água e o modelo de Peleg se ajustou satisfatoriamente aos dados experimentais. O coeficiente efetivo de difusão aumentou com a variação crescente da temperatura, de 2,396 até 2,428×10 -13 m² s -1 . A dependência do coeficiente efetivo de difusão com a temperatura pode ser descrita pela relação de Arrhenius apresentando, para a faixa de temperatura estudada, a magnitude da energia de ativação aparente para o processo de 39,239 ± 4,3463. Analysis of hydration of grains of birdseed A B S T R A C TThe objective of this work was to study the hydration of grains of birdseed (Phalaris canariensis L.) at different temperatures. Dried birdseed beans were used embedded in distilled water at temperatures of 10, 25 and 45 °C. Increasing the temperature resulted in higher water absorption rate and the model of Peleg adjusted satisfactorily to experimental data. The effective diffusion coefficient increased with increasing temperature from 2.396 to 2.428 × 10 -13 m² s -1 . The dependence of the effective diffusion coefficient on temperature can be described by the Arrhenius relationship, presenting, for the studied temperature range, the magnitude of the apparent activation energy for the process of 39.239 ± 4.3463. Palavras-chave:difusão Peleg Phalaris canariensis L.

Resumo A água de coco vem ganhando espaço no mercado como uma bebida de vasto potencial comercial, pois além de ser um produto natural, possui baixo teor calórico, considerável valor nutricional e apresenta aroma e sabor suaves e agradáveis. Apresentando-se como uma bebida leve, refrescante e pouco calórica, composta de água, açúcares, proteínas, vitaminas e sais minerais, sendo apresentada como possível substituta às bebidas utilizadas para reidratação após os exercícios físicos, cujas características são alteradas na pré, pós-colheita e após processada. Neste contexto este trabalho objetivou avaliar as características físico-químicas de qualidade da água de coco anão verde industrializadas e comercializada no sertão paraibano e cearense durante o armazenamento simulado. Foram coletadas e identificadas, amostras em duas unidades industriais, no dia de sua fabricação, sendo estas transportadas para análise de qualidade até o tempo de vida útil mercadológico, sendo utilizado um planejamento experimental fatorial com as variáveis temperatura (2, 7 e 12 °C) e tempo (1, 15 e 30 dias). Os parâmetros avaliados foram: turbidez, condutividade, viscosidade, pH, sólidos solúveis totais, acidez total e ácido ascórbico. O binômio tempo x temperatura influenciou consideravelmente os parâmetros analisados durante o armazenamento, onde observou-se diminuição nos valores de pH, vitamina C, condutividade elétrica e sólidos solúveis totais para ambas as indústrias e aumentos simultâneos para as indústrias quanto aos parâmetros analisados de turbidez, viscosidade, e acidez total titulável. Sugere-se como forma de garantia da manutenção da qualidade da água de coco à implantação e monitoramento de Boas Práticas de Fabricação para as unidades produtoras. Palavras chave: armazenamento, qualidade, água de cocoAbstract -Coconut water is becoming more popular in the market as a vast commercial potential drink, as well as being a natural product, has low calorie, considerable nutritional value and features soft and pleasant aroma and flavor. Presenting itself as a light, refreshing and low in calories drink, composed of water, sugars, proteins, vitamins and minerals, and is presented as a possible replacement to beverages used for rehydration after exercise, whose characteristics are altered in pre-, post-harvest and processed. Therefore, this study aimed to evaluate the physical and chemical characteristics of quality industrialized green dwarf coconut water and marketed in Paraíba and Ceará hinterland during the simulated storage. Were collected and identified samples in two industrial units on the date of its manufacture, which are transported to quality analysis until the time of marketing life, and using a factorial design with variable temperature (2, 7 and 12 ° C ) and time (1, 15 and 30 days). The parameters evaluated were: turbidity, conductivity, viscosity, pH, total soluble solids, total acidity and ascorbic acid. The binomial time x temperature considerably influenced the parameters analyzed during storage, where there was a ...

Reconstituted goat whey was fermented with the starter Streptococcus thermophilus TA‐40 in co‐culture with four probiotic adjuncts (independent treatments): Lactobacillus casei BGP93 (T1), Lactobacillus paracasei BGP1 (T2), Lb. paracasei LPC37 (T3) and Lactobacillus rhamnosus LR32 (T4). Lactobacillus populations were higher than 7 log cfu/mL after fermentation and storage. Proteolysis increased significantly (P < 0.05) during fermentation in all trials. Relative amount of low‐molecular‐weight protein fractions (<6.5 kDa) increased in goat whey trials with T1, T3 and T4 during fermentation and storage. The goat whey powder was considered a potential substrate for starter and probiotic cultures, which raised the opportunities to upgrade this by‐product into a functional food.

Apitoxin is the venom produced by bees. It is a complex chemical compound, rich in protein substances and with pharmacological effects. This study was carried out with the objective of comparing the quality of apitoxin extracted in an apiary in different parts of the collector in relation to moisture content, protein analysis and cytotoxicity assay with Artemia salina L. Type 1 apitoxin was collected from glass slabs at the entrance to the hive, while type 2 apitoxin was collected from the waste accumulated in the collection rods and treated by rinsing in distilled water. Both apitoxins presented significant differences (P>0.05) in relation to protein profile, with type 1 showing a higher content (77.8%) than type 2 (51.9%), and presented polypeptide bands with more than 50% of their nitrogenous components having molecular weight below 10KDa. Regarding cytotoxicity assays, type 1 apitoxin had LD50 of 71.5μg mL-1, while type 2 had LD50 of 191.6μg mL-1. Thus, the region where apitoxin accumulates in the collector does influence the product quality if moisture and protein contents are in accordance with the standards recommended in specific legislation, and so it can be commercialized by the beekeeper.

Resumo: A espécie Artocarpus altilis produz frutos popularmente conhecidos como fruta-pão. São climatéricos e contribuem com quantidades consideráveis de energia e fornecer os principais nutrientes da dieta. Podem ser consumidos cozidos, fritos ou torrados e em processos tecnológicos tendo potencial para ser empregados em biscoitos e comercializados como farinha. Na literatura são poucos os trabalhos que relatem as características desses frutos, principalmente da região Nordeste. Desta forma, objetivou-se avaliar a biometria e as características físico-químicas da fruta-pão coletada no município de Santa Rita, Paraíba, Brasil. Foram selecionados 30 frutos firmes em 3 estádios de maturação, com pedúnculo, casca verde e amarelada, látex presente e livres de lesões. Os frutos apresentaram em média diâmetro externo transversal e diâmetro externo longitudinal de 15,98 (± 0,12) e 13,11 cm (± 0,13), respectivamente, bem como massa média de 1,52 Kg (± 0,06) e firmeza de 66,80 N (± 1,13). Quanto a composição centesimal apresentou valores de umidade, cinzas, proteína, lipídeos e carboidrato de 68,76% (± 0,02), 0,61% (± 0,01), 1,73 ± (0,00), 0,55% (± 0,01) e 28,35%, respectivamente, valor energético 125,27 Kcal, teor de amido de 24,68% (± 0,39), °Brix 2,01 (± 0,01), pH 6,4 (±0,01), fenólicos 0,023% (± 0,02) de ácido tânico e Aw 0,993 (± 0,00). De acordo com os resultados das físico-químicas, os frutos estudados apresentaram grande potencial para serem explorados comercialmente pela indústria de alimentos. Palavras-chave:Amiláceo; Carboidratos; Maturidade. Abstract:The species Artocarpus altilis produces fruits popularly known as breadfruit. They are climacteric and contribute considerable amounts of energy and provide the main nutrients in the diet. They can be consumed cooked, fried or roasted and in technological processes having potential to be used in cookies and marketed as flour. In the literature, there are few studies that report the characteristics of these fruits, mainly in the Northeast region. In this way, the objective was to evaluate the biometry and the physicochemical characteristics of the breadfruit collected in the municipality of Santa Rita, Paraíba, Brazil. 30 firm fruits were selected in 3 maturation stages, with peduncle, green and yellow peel, and latex present and free of lesions. The fruits had a mean transversal external diameter and a longitudinal external diameter of 15,98 (± 0,12) and 13,11 (± 0,13) cm, respectively, as well as a mean mass of 1,52 (± 0,06) Kg and firmness of 66,80 (± 1,13) N. The centesimal composition presented values of moisture, ashes, protein, lipids and carbohydrate of 68,76% (± 0,02), 0,61% (± 0,01) , 1,73 (0,00), 0,55% (± 0,01) and 28,35%, respectively, energy value 125,27 Kcal, starch content of 24,68% (± 0,39) , 39), Brix 2,01 (± 0,01), pH 6,4 (± 0,01), phenolics 0,023% (± 0,02) tannic acid and Aw 0,993 (± 0,00). According to the physicochemical results, the fruits studied presented great potential to be commercially exploited by the food industry.

Polysaccharide-based coatings are an alternative to synthetic coatings for fruit conservation. On this study, we aim to evaluate the physical and chemical characteristics of breadfruit starch for coating using glycerol, sorbitol, and mannitol as plasticizers. We applied coatings composed of 7% starch and 2% plasticizers to cherry tomatoes, and evaluated the storage during 12 days at a temperature of 18 °C. The breadfruit starch had an amylose content of 27.17%, granular size of 0.85-0.87, a gelatinization temperature of 75.10 °C, characteristics of standard starch type B and low syneresis. Coatings composed of glycerol and sorbitol showed a reduction in mass loss and delayed ripening. Glycerol and sorbitol are recommended for preparing coatings based on breadfruit starch for post-harvest storage of tomatoes.