No abstract

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