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Eight pepper genotypes (Capsicum sp., Capsicum annun L., C. chinense Jacq, and C. baccatum L. var. umbilicatum) were assayed for total phenolics, anthocyanins, carotenoids, vitamin C, and total antioxidant activity in order to determine their bioactive compound profile and to establish the correlations between these compounds and their antioxidant activity. The genotype IAN 186311 (C. chinense Jacq.) showed the highest total antioxidant activity and the highest concentrations of phenolic compounds. As for the content of carotenoids, the genotype with the highest concentration was IAN 186324 (Capsicum sp.), and the genotype IAN 186305 (C. baccatum L. var. umbilicatum) showed the highest content of vitamin C and anthocyanins. Terefore, it can be concluded that the Capsicum sp. genotypes analyzed demonstrated a rather high diversity of bioactive compounds that should be further explored given the benefits they can provide to consumer health.

Este trabalho teve por objetivo desenvolver nova formulação de snack por extrusão termoplástica a partir de mistura de farinhas de quirera de arroz e de bandinha de feijão, bem como avaliar o potencial nutricional, tecnológico e sensorial do novo produto. A farinha de bandinha de feijão carioca foi incorporada à farinha de quirera de arroz na proporção de 30%. O snack foi produzido em extrusora monorrosca, escala piloto. Os parâmetros de extrusão foram fixos, utilizando-se três zonas de extrusão com temperaturas de 40, 60 e 85 °C; velocidade do parafuso de 177 rpm; taxa de alimentação de 292 g.min-1, e matriz circular de 3,85 mm de diâmetro. A amostra de snack foi submetida a caracterizações fisicoquímica, tecnológica e sensorial. Observou-se efeito significativo da farinha de bandinha de feijão no aumento dos teores proteico e de fibras no snack obtido, quando comparada à farinha de quirera de arroz. Em relação às características tecnológicas do produto, obteve-se 0,17 g.cm-3 para densidade aparente, 7,75 para o índice de expansão e 435, g.f para a dureza instrumental. A formulação estudada foi aceita sensorialmente, com índice de aceitação para impressão global de 76%. Conclui-se que é possível produzir snacks por extrusão a partir da incorporação de 30% de farinha de bandinha de feijão à farinha de quirera de arroz, resultando em produto aceito sensorialmente e com adequado valor nutricional.

Please cite this article as: Costa, R.G., Andreola, K., de Andrade Mattietto, R., de Faria, L.J.G., Taranto, O.P., Effect of operating conditions on the yield and quality of açai (Euterpe oleracea Mart.) powder produced in spouted bed, Effect of operating conditions on the yield and quality of açai (Euterpe oleracea Mart.) 1 powder produced in spouted bed 2 3 Abstract 12Açai is a nutritious and energetic food that demonstrated antioxidant activity and 13 cardioprotective properties. However, since açai is a very perishable raw material, studies for 14 its preservation are needed. The açai powder production is a way to obtain products with low 15 moisture content, good stability and higher shelf life. This study aimed to investigate the 16 feasibility of drying açai in spouted bed, evaluating the operating conditions on the yield and 17 quality of the product. The experiments were conducted according to a central composite 18 design. Operating variables studied were: drying air temperature, airflow rate and 19 maltodextrin concentration. Process yield, moisture content and total anthocyanins content 20 were analyzed as responses. The process yield was positively influenced by all the variables 21 studied. The increase in temperature caused a significant reduction in the moisture content. 22Airflow rate was the variable that most influenced the degradation of anthocyanins. Applying 23 desirability function method, an optimal drying condition was found. Such this conditions was 24 M A N U S C R I P T A C C E P T E D ACCEPTED MANUSCRIPT obtained a nutritious, energetic and porous powder, with excellent flowability, low moisture 25 and high anthocyanins content. 26

The objective of this work was to develop an extruded breakfast product containing broken rice and split old beans and to verify the influence of the extrusion process on their physicochemical, technological, and sensory characteristic. The final product had a protein content of 9.9 g.100 g-1, and therefore it can be considered a good source of proteins for children and teenagers. The dietary fiber content of the final edible product was 3.71 g.100 g-1. Therefore, the breakfast meal may be considered as a source of dietary fiber according to Brazilian law . As for the technological properties, the extruded product presented an expansion index of 8.89 and apparent density of 0.25 g.cm-3. With regard to the sensory analysis, the acceptance average was ranked between 6.8 and 7.7, corresponding to the categories "liked slightly" and "liked very much". With regard to purchase intention, 79% of the panelists said they would certainly or possibly purchase the product. Broken rice and split old beans are interesting alternatives for the elaboration of extruded breakfast products presenting good nutritional, technological, and sensory qualities.

RESUMODentre as frutas tropicais, a pitanga, ainda pouco estudada, apresenta um grande apelo sensorial e uma excelente qualidade vitamínica devido ao seu elevado teor de carotenóides. Este trabalho teve como objetivo avaliar a estabilidade da polpa de pitanga preservada por congelamento (-18 C) através das análises de pH, acidez total titulável, sólidos solúveis, sólidos totais, açúcares redutores e totais e aceitação sensorial nos tempos 0, 30, 60, 90 dias, carotenóides totais e cor instrumental, nos tempos 0, 15, 30, 45, 60 e 90 dias. A reação cinética da degradação do parâmetro de cor a* se ajustou melhor ao modelo cinético de 1 ordem (R =91,69%). No entanto, para a diferença total de cor ( E*) apresentou melhor adequação ao modelo de ordem zero (R =91,91%). Na análise sensorial, a aparência variou significativamente (p 0,05) aos 90 dias de estocagem. Houve uma forte queda na aceitabilidade sensorial e na atitude positiva de compra do néctar formulado com a polpa de pitanga armazenada por 90 dias a -18 C. L.; congelamento; estabilidade; cor; sensorial. , still little studied, shows great sensory appeal and excellent vitamin quality, due to its high carotenoid level. The objective of this study was to evaluate the stability of pitanga pulp during frozen storage (-18°C) with respect to the following parameters: pH, total titratable acidity, soluble and total solids, total and reducing sugars and sensory acceptance determined after 0, 30, 60 and 90 days, and total carotenoid contents and instrumental colour measured after 0, 15, 30, 45, 60 and 90 days. The reaction kinetics for the degradation of the colour parameter a* adjusted better to a 1 order kinetic model (R =91.69%), whereas the total difference in colour ( E*) adjusted better to a zero order kinetic model (R =91.91%). In the sensory analysis, the attribute of appearance varied significantly (p 0.05) after 90 days of frozen storage. Thus there was a marked fall in sensory acceptance and in the positive attitude towards buying of the nectar formulated with pitanga pulp stored for 90 days at -18°C. L.; frozen; stability; colour; sensory analysis. -INTRODUÇÃOA pitanga ( L.) é um fruto tropical nativo das regiões Sul e Sudeste do Brasil e que tem se adaptado favoravelmente às condições climáticas e edáficas da região Nordeste [10,18]. Dentre os frutos existentes na natureza, a pitanga figura entre os que possuem os maiores teores de carotenóides totais (225,9 g/g) [5].No Brasil, não se conhecem variedades perfeitamente definidas de pitangueiras, e é comum encontrar frutos de coloração que variam desde o alaranjado, vermelho escuro até o roxo [13,14].As pitangas, quando maduras, são facilmente vulneráveis à depreciação, sendo de difícil conservação, o que dificulta o seu transporte e comercialização a grandes distâncias [13]. A polpa de fruta constitui uma alternativa de consumo para os mercados nacionais ou internacionais, mesmo em períodos fora da safra de produção. Eugenia unifloraµ O congelamento é um dos processos mais indicados para a preservação das p...

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The commercial samples showed higher antioxidant capacity and higher levels of anthocyanins and non-anthocyanic compounds than those of the genotype samples. Among the genotypes studied, L4P16 stood out for its higher contents of fibre and bioactive compounds and higher antioxidant capacity, indicating that this genotype has great potential for use in plant breeding programs that should be further explored. © 2016 Society of Chemical Industry.