AgradecimentosOs autores agradecem ao produtor Irineu Brondani pelo fornecimento das amostras, ao IFMT -Campus Cuiabá -Bela Vista por disponibilizar os laboratórios, materiais e reagentes para a execução das análises, ao AbstractThis study aimed to characterize the physicochemical pulp without seeds and analyze preliminary qualitative phytochemical profile of the pulp and extracts of noni fruit, Morinda L. citrofolia produced in the Cuiabá city -MT. The fruits of Morinda citrifolia Linn were purchased from a producer of the urban perimeter. For phytochemical analysis were used raw fruits and for physicochemical determinations were purchased pulps chilled and packaged in polyethylene container sold in the city. Phytochemical analysis revealed the presence of different secondary metabolites suggesting the importance of other studies on these substances and their pharmacological roles and / or functional. Regarding the physicochemical parameters, the results indicated that the pulp without seeds has 90% water and dry matter consists mainly of total carbohydrates and proteins and that the amount of lipids is very small. It noted a high concentration of potassium, which suggests that this result can be considered a source of element, but should be used with caution by patients with kidney disease.

This study assessed the effect of whey protein substitution with isolated soy protein in protein bar (PB) formulations at 25% (PB2), 50% (PB3), or 75% (PB1) weight/weight on the proximate and mineral composition, sensory, and antidiabetic properties. Sensory evaluation was conducted within diabetic (DB) and non-diabetic (NDB) consumers by preference ranking and acceptance test. The formulations were analysed in terms of moisture, ash, protein, lipid, carbohydrates, fibers and mineral content. The consumers did not distinguish the formulations by preference ranking test. However, the acceptability test showed a rating of 9 most frequent for PB1 (36.30%), followed by PB2 and PB3 (both 34.09%), among DB consumers. The PB1 and PB3 showed higher content of total, soluble and insoluble fibers and, PB 2 presented higher carbohydrate content. Potassium, sodium and calcium showed the highest mineral content in the formulations. PB3 was assessed for glycaemic and lipidemic control in diabetics and non-diabetics female Wistar rats, for this 20% of PB was added in the ration consumed ad libitum, besides, the rats received 100 mg/kg b. w. by gavage daily. The treatment did not reduce significantly fasting glucose, lipid profile, or peripheral glucose disposal in DB or NDB rats. However, it significantly improved insulin tolerance test values in diabetic rats. The results suggest that the formulations showed good acceptance and potentially ameliorate insulin resistance both in control group and in animal model of type II diabetes.

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This study aims to determine the commercial expiration date of and characterize lactose-free artisanal ice cream with dairy and non-dairy bases. We evaluated four ice cream with different bases at 0, 7, 14, and 21 d of storage. Their centesimal composition was analyzed for proteins, lipids, ashes, carbohydrates, and moisture. The physicochemical properties analyzed included overrun, density, titratable acidity, pH, water activity, and total soluble solids. The L*, a*, b*, C*, and h* parameters were used to evaluate color. Microbiological analyses included Salmonella sp., coagulase-positive Staphylococci, coliforms at 45° C, and mesophilic and psychrotrophic heterotrophic bacteria. Sensory analysis analyzed the consumer profile and measured their acceptance and intent to purchase the samples, with the zero-lactose milk base obtaining the best nutritional values, the best sensory characteristics, and more than 70% intent to purchase, indicating that it is the most accepted formulation. All treatments had a shelf life of 21 d at −18° C.

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