Offering new products obtained from potatoes is a market opportunity which may increase and motivate the consumption of this tuber. It also can contribute for waste reduction and ensure market for growers. Thus, we aimed to produce potato flour and to evaluate the effect of blanching on the physiochemical characteristics of this product after 3-month storage at room temperature. Potatoes cultivar Agata were used to make unblanched and blanched flour, through thermal treatment at 97°C for 5 min. The unblanched potato flour presented significantly smaller contents of moisture (p= 0.006), proteins (p= 0.001) and soluble fibers (p= 0.024), as well as color alteration. However, it presented higher phenolic compound content (23.77%). The blanched potato flour presented similar nutritional quality compared with the raw potato flour, and also longer shelf life, since dehydration can reduce about 95% of the initial moisture content of the potato. The thermal treatment (blanching) improved the supply of proteins and soluble fibers of the final product, as well as prevented enzymatic browning reaction which would result in color alteration of the product. The treatment reduced total phenolic compound content, though.

This work aims to produce and to characterize physical-chemically an added craft beer of ginger, as well as its sensorial attributes, due to the new demand for products with innovative flavors. The traditional method of production of beer craft type Pilsen was used, with addition of 2 g L-1 of ginger chips in the maturation stage. The final product presented alcoholic content of 3.40 °GL, primitive extract of 7.81 °P, real degree of fermentation of 68.71%, energy value of 115 KJ mL-1, bitterness of 21.5 B.U, pH of 4.46 and color of 7.13 E.B.C. Regarding the minerals, it presented (mg L-1) 58.4 of magnesium; 21.2 of sodium; 412.5 of potassium; 0.06 of iron; 0.23 of copper and 0.04 of zinc. On the sensorial evaluation, the index of global acceptability was of 92%, being others appraised attributes (color, flavor, aroma, appearance and bitterness) with index above 70%. As for the purchase intention, most of the fitting room indicated that they would buy (91%). A chemometric approach indicated that our beer added of ginger showed different characteristics from the others samples classified as pure malt, due to the alcohol, apparent and real degrees of fermentation, energy, potassium and magnesium contents.

Purpose The purpose of this paper is to evaluate the use of sodium metabisulfite (SMB) and ascorbic acid (AA) either alone or in combination as anti-browning agents in industrially processed potatoes. Design/methodology/approach The experiment was carried out in the production line of an agricultural industry located in the state of Paraná, Brazil, testing the following chemical treatments in the immersion process of the potatoes: T1 (control, without additives), T2 (0.5 percent AA), T3 (0.5 percent SMB), T4 (0.5 percent SMB + 0.5 percent AA) and T5 (0.25 percent SMB + 0.25 percent AA). The statistical significance of the difference between chemical treatments (T1, T2, T3, T4 and T5) and storage periods (1, 5, 10 and 15 days) was evaluated by one-way analysis of variance (ANOVA). Additionally, multifactorial ANOVA was carried out in a 22 factorial experimental design with 3 central points to estimate the influence of independent variables on the results. The analyses performed on the samples of the different treatments were total soluble solids content, pH, total titratable acidity, instrumental color and browning index. Findings The tested antioxidants did not affect the content of total soluble solids and total titratable acidity but significantly influenced the pH, color and browning index. The treatment T3, containing only SMB (0.5 percent m/v), and the treatment T5, a combination of SMB (0.25 percent m/v) and AA (0.25 percent m/v), were the most effective in the controlling the browning reaction. In these treatments, the formation of brown color in potatoes after cooked was significantly reduced (p<0.05) using relatively lower concentration of antioxidants. Originality/value The novelty of the research is focused on reducing the use of chemical agents to control the browning of the processed potatoes (peeled, steamed, sterilized and vacuum packed) ready for consumption and widely marketed. During processing of this commercial potato, the tissue damage caused by mechanical processes, as well as the heat treatment employed during cooking, induces the development of enzymatic and non-enzymatic browning reactions. Thus, it is necessary to investigate the influence of industrially employed chemical agents in order to maintain the quality of this product, with stable color and the lowest possible concentration of additives. The reduction of chemical additives offers viable solutions to many of the problems the Sustainable Development Goals are meant to tackle, as they ensure healthy lives, availability and sustainable management of water and promote inclusive and sustainable industrialization.

Considerando a necessidade de ofertar produtos a partir da banana in natura e o grande interesse da indústria de alimentos pela farinha de banana no estádio de maturação verde, este trabalho teve por objetivo desenvolver e comparar quantitativamente os aspectos físico-químicos e funcionais de quatro farinhas: farinha de banana verde (branqueada ou não) e farinha de banana madura produzida em bancada e comercial. Foram realizadas análises de Aw, cinzas, pH, cor instrumental, proteínas, lipídeos, fibra alimentar total, pectina, capacidade de retenção de água e óleo e estabilidade emulsionante. Os resultados indicaram que a farinha de banana verde branqueada apresentou coloração mais clara, mais verde e menos amarela, com maior teor de pectina e elevado teor de fibra insolúvel. Em comparação com as farinhas de banana madura, as farinhas de banana verde indicaram maior capacidade de retenção de água e baixa capacidade de retenção de óleo. De maneira geral, tanto a farinha de banana verde branqueada, quanto a não branqueada, são alternativas interessantes para aplicação em produtos alimentícios, sob os aspectos econômico, ambiental e funcional.

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