This study characterised pineapple pomace (PP) and evaluated its application in extrusion to enhance fibre content of the final product. The pomace had low fat (0.61%) and high dietary fibre (45.22%), showing its potential for fibre enrichment of nutritionally poor products, as some extruded snacks. Results also showed low microbiological counts, water activity, and pH indicating good microbiological quality and low risk of physicochemical deterioration. During extrusion, pomace (0%, 10.5% and 21%), moisture (14%, 15% and 16%) and temperature (140 and 160°C) were evaluated. The PP addition decreased expansion and luminosity; while increasing redness of the extrudates compared to the control (0% pomace/14% moisture/140°C). When hardness, yellowness, water absorption, and bulk density were compared to the control, there was no effect (p>0.05) of 10.5% PP addition on the extrudates, indicating that, at this level, PP could be added without affecting the properties of the final extruded product.

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The polyphenols and phaseolin interaction in common bean varieties was studied. Raw beans of three different colours were analysed: black (BRS Supremo), brown (BRS Pontal) and white (WAF-75). Based on the phaseolin digestibility in vitro and phaseolin-polyphenol complexation obtained by SDS-PAGE on a 10% polyacrylamide gel, it was observed that the polyphenols interfere with the digestibility of beans by decreasing the hydrolysis of phaseolin, especially in the darker ones. Furthermore it was possible to verify a difference in the electrophoretic pattern of phaseolin, indicating an interaction between phaseolin and polyphenols.

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Yolk color and egg white (albumen) cleanliness and viscosity are important parameters by which consumers judge the quality of eggs. This study aimed to investigate changes in albumen viscosity during storage of eggs for up to 36 days from two different commercial laying hen strains (Carijo Barbada and Isa Brown) fed a diet containing annatto (1.5 and 2.0%) or a synthetic additive without synthetic colorants (control). Analyses of humidity, albumen height, pH, viscosity, foam formation, and stability were carried out on eggs. Carijo Barbada strain had smaller albumen, lower humidity and higher egg white viscosity than Isa Brown strain; however, with storage, viscosity lowered significantly on both strains. Initially, the addition of 2.0% of annatto or a synthetic additive increased viscosity in both strains, but with storage only the control maintained longer viscosity. Lower viscosity did not change foam density and stability.

The aim of this study was to determine the physicochemical, functional and antioxidant properties of mango (MAC), pineapple (PAC) and passion fruit (PFC) co-products in order to evaluate them as ingredients for food application. Proximate composition showed low fat content (0.95-5.64 g/100 g), and high levels of dietary fiber. In pineapple and passion fruit co-products, dietary fiber represented more than 50 % of the sample. Low pH, water activity, along with high acidity indicated that these co-products would not be easily susceptible to deterioration as food ingredients. Pineapple and passion fruit co-products had significant (p < 0.05) water holding capacity (4.96 and 4.31 g water/g sample, respectively), however oil holding capacity was low (1.59-1.85 g oil/g sample) for the three matrices studied. Regarding the phenolic content, values ranged from 3.78 to 4.67 mg gallic acid equivalent/g, with MAC showing the highest content. Through high performance liquid chromatography analysis, six compounds were identified and quantified (gallic acid, p-coumaric acid, ferulic acid, caffeic acid, epicatechin, and mangiferin) in the fruit co-products. As observed for the phenolic content, the highest antioxidant activity (p < 0.05) was found in MAC when measured by both DPPH and ABTS methods. The results indicated that the fruit co-products under evaluation could be used as functional ingredient to provide dietary fiber and natural antioxidants to food products.

RESUMOObjetivou-se, no presente trabalho, avaliar os efeitos da adição de urucum (Bixa orellana L.) na ração de galinhas poedeiras, quanto à possível interferência na qualidade dos ovos. Para obtenção das amostras foram utilizados 125 animais, divididos em cinco tratamentos: Controle (0% -T1) e quatro tratamentos com adição de urucum na ração (0,5% -T2; 1,0% -T3; 1,5% -T4 e 2,0% -T5). Os animais foram separados aleatoriamente em cinco blocos de cinco animais, totalizando 25 animais por parcela. Os ovos, após coletados, foram classificados usando ovoscópio, pesados, realizada análise de gravidade específica, unidade Haugh, altura de albúmen e gema, espessura da casca, diâmetro e índice de gema. As diferentes dietas não afetaram: peso; gravidade específica; altura do albumén; espessura da casca; altura de gema; diâmetro de gema. Pôde ser observado que a adição de urucum, na ração de poedeiras, não alterou a maior parte dos parâmetros de qualidade física do ovo, somente a unidade Haugh e o índice de gema apresentaram diferença (p 0,05).Termos para indexação: Urucum, poedeiras, qualidade de ovos. ABSTRACTThis research evaluated the effects of addition of anatto (Bixa orellana L.) to feed laying hens to verify the possible interference of the anatto on egg quality. The eggs were obtained from 125 animal divided in 5 treatments: Control (0% -T1) and four treatments with addition of anatto (0.5% -T2; 1.0% -T3; 1.5% -T4 and 2.0% -T5). The laying hens were separated in five blocks, each block with 5 animals, with total 25 animals by parcel. The eggs picked were classified using eggscopic, weighed, specific gravity, Haugh unit, albumen and yolk height, thickness of the shell, diameter and index yolk. Different feeds did not modify: weight; specific gravity; albumen height, thickness of the shell; yolk height and diameter of yolk. About the eggs quality analysis, addition of anatto did not show significance (p>0.05) among the treatments to most of the parameters of physical quality of eggs, only Haugh unit and yolk index showed differences (p 0.05). Index terms: INTRODUÇÃOOs consumidores dão preferência aos ovos com gema amarelo-alaranjadas e frangos com pele bem pigmentada. Os pigmentos são freqüentemente agregados às rações das aves quando o sorgo substitui o milho, total ou parcialmente, pela preferência do mercado, embora não representando valor nutritivo (ENGLERT, 1998).Segundo Joly (1993), o urucum (Bixa orellana L.) é o único gênero pertencente à família Bixaceae, nativo da América Tropical e extremamente cultivado. Da produção brasileira, cerca de 70% dos grãos produzidos destinamse ao processamento do colorau (corante alimentar de uso doméstico), 20% são utilizados na produção do corante e 10% são exportados. Dessa forma, a produção in natura é muito pequena, não conseguindo, às vezes, suprir o mercado interno (BATISTA, 1994). Há necessidade de se aumentar a produção, além do emprego de tecnologias para obter produtos de qualidade. A necessidade tende a aumentar, em razão da tendência atual de substituir os coran...

Nutritional value of Xiphopenaeus kroyeri as well as the effect of 4-hexylresorcinol and sodium metabisulfite on its spoilage and melanosis formation were determined. Data indicated that X. kroyeri is an interesting source of proteins and essential minerals, but with low lipid and energy content. The discard of the cephalothorax allowed to reduce significantly (P < 0.05) both the deterioration of physicochemical (i.e., TVB-N, TMA-N, NPN and pH) and microbial properties (i.e., mesophilic and psychrotrophic counts) in shrimps. The immersion in sodium metabisulfite also decreased significantly (P < 0.05) both the physicochemical and microbial deterioration of X. kroyeri. Nevertheless, treatments with 4-hexylresorcinol showed a higher efficacy to control the production of TVB-N, TMA-N, NPN and blackspots, as well as it avoids the presence of residual sulfite in shrimps. In addition, internal processes seemed to have a higher effect on the deterioration of X. kroyeri than the microbial development. PRACTICAL APPLICATIONSXiphopenaeus kroyeri is the most caught and commercialized shrimp in Brazil, but its market value and consumer acceptability is drastically reduced by the appearance of melanosis. This study focused on 4-hexylresorcinol because it is less hazardous for the health of consumers and more environmentally friendly than sodium metabisulfite. The data obtained in this study demonstrated that the discard of the cephalothorax combined with the immersion in 4-hexylresorcinol resulted in a highly effective treatment to slow down the deterioration and melanosis formation of chilled X. kroyeri shrimps.