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The present study considers the perception of the wine consumer from the perspective of the method of word association and specifically examines what leads the research participants to consume wine. A total of 524 questionnaires were obtained from wine consumers All words and expressions mentioned were grouped into eight categories considering the similarity and cluster analysis. The categories were: attributes/characteristics, fraternization, food, culture, curiosity, innovation, health and feeling/pleasure. The motivations for wine consumption have changed, considering both nutritional purposes and for the pleasure of drinking. Most volunteers defined wine as a product that causes ‘well-being,’ ‘pleasure,’ ‘happiness,’ ‘tranquility,’ ‘comfort’ and ‘freedom’ categorized as ‘Feeling/Pleasure.’ The words present in the category “feeling/pleasure” are decisive in the choice of wine by the studied consumers and contribute to its acceptance and use in moments of conviviality.

The objective was to evaluate the influence of germ storage (0, 30, and 60 days) from different corn genotypes (yellow floury, white floury, and yellow flint corn) on technological properties and fatty acid, tocopherol, and carotenoid profiles of oil. There was an increase in γ-tocopherol, lutein, zeaxanthin, and cryptoxanthin in yellow flint corn oil according to the increase of storage time. There was a reduction in linoleic acid in yellow floury and flint corn oils as the storage time increased. There was a reduction in γ-tocopherol and lutein in yellow and white floury corn as the storage time increased. The α-tocopherol decreased during storage in all genotypes. Yellow flint corn is indicated for extraction of oil due to the great conservation of germ during storage and higher content of carotenoids. White floury corn, despite having a higher content of tocopherols in oil, showed higher degradation during storage which increases the production costs of oil.

The objective of this study was to evaluate the physicochemical and technological properties of flour, oil and protein isolate from defective soybean seeds. The seeds were classified as not defective, partially fermented, completely fermented, and burned soybeans. The intensification of defects promoted increases of 10.85, 2248.89 and 2031.98%, respectively, for ash, acidity, and oil lipase activity, and reductions of 11.25, 98.51 and 59.10%, respectively, for lipid content, protein extraction yield and protein solubility of the protein isolate, when compared to not defective soybeans. Increases in daidzein, genistein, and glycitein isoforms content were observed in the protein isolate from defective soybeans when compared to not defective soybean protein isolate. The flour, oil, and protein isolate obtained from defective seeds presented undesirable alterations for food industries. The utilization of defective soybeans will reduce the quality and yield of soybean processing when destined for oil and protein extraction.

This study aimed to highlight the behavior of cassava cultivars when subjected to different densities and biostimulants at planting and to select superior cultivars based on nutritional and productive attributes using the multivariate approach. The experiment design used randomized blocks in a three-factor scheme, with three cassava cultivars (FEPAGRO-RS 13 Vassourinha, BRS CS01, Iapar - 19 Pioneira) × two planting densities (10 and 20 buds per linear meter) × two biostimulator forms (with and without) in three replications, totaling 36 experiment units. Cultivar BRS CS01 had the highest yield and concentration of mineral material, genotype FEPAGRO - RS 13 Vassourinha had the highest lipid content, and Iapar 19 - Pioneira had the highest protein concentrations. The starch content was tested with a comparison of means and MGIDI index. Cultivar FEPAGRO - RS 13 Vassourinha had the highest content and, according to the index, was the ideal cultivar based on multi-characteristics. Density 10 with the biostimulator was favorable for productivity and lipids, whereas density 10 without the biostimulator was favorable for starch, lipids, proteins and productivity. Density 20 with the biostimulator was favorable for lipids.

Cassava plays a fundamental role in food, economy, culture and in Brazilian society. Because it is a rustic crop, tolerant to drought and acidic soils, with high adaptive capacity and low production cost, it has become the main source of carbohydrate in much of the world. Due to this and other factors, the presumed work aims to evaluate four cassava genotypes, transplanted in two different densities with the use of a biostimulant for root growth. The present study was carried out in the experimental area of Regional University of Northwest Rio Grande do Sul, in the county of Augusto Pestana – RS, Brazil. The treatments consisted of three cassava cultivars, FEPAGRO-RS 13 Vassourinha, BRS CS01, Iapar - 19 Pioneira with two planting densities, 10 and 20 buds per linear meter, with and without the use of plant biostimulator Sturdy®. The evaluations were carried out throughout the crop cycle, post-harvest and processing. Where the following variables were evaluated: plants emerged at 30, 60 and 90 days, plants that tuberized, starch, plant height, stem diameter, total root length, lignified part of the root, commercial root length, mean root diameter, number of leaves, branching of the stems, roots that tuberized and not tuberized, mass of tuberized roots, fresh mass of commercial tuber with peel, fresh mass of commercial tuber without peel, mass of partially dry peeled tuber. Regarding the density, the one that showed a better performance in the productive character was the density 10 buds per linear meter, which presented the highest averages of the commercial fresh mass without peel. Taking into account the cultivars, the one with the highest fresh mass production was BRS CS01 and Iapar-19 Pioneira. However, FEPAGRO-RS 13 Vassourinha presented a higher percentage of starch. The application of the biostimulant of root growth showed significant effect mainly for the characteristics of productivity. The increase in the number of branches decreases the final productivity of the crop. Another point to consider, the larger the average root diameter, the greater the percentage of starch in the root. By the method of Annicchiarico it can be pointed out that in general the percentage of starch and the dry matter of the roots had a better behavior in density 10 with biostimulant and density 20 with biostimulant.

The conventional prolonged parboiling process results in high operation cost and grain darkening, which may limit consumption. Moreover, residue generation by rice industries is another challenge. The objective of this study was to evaluate the use of microwave irradiation during soaking and gelatinization stages of parboiling rice. Processing time, colorimetric profile, broken and nongelatinized grains, sucrose and glucose content, free 5-hydroxymethyl-2-furfural, and residual phosphorus were evaluated. As the soaking and gelatinization times during microwave treatments increased, the colorimetric parameters increased; however, the values were lower than those with the conventional process. Regardless of soaking time, a decrease in broken and nongelatinized grains was obtained by using the lowest steaming time (5 min). Additionally, lower residual phosphorus content was found in soaking water (10 and 20 min) when using microwave irradiation. Under favorable conditions, a reduction in the levels of broken and nongelatinized grains, residual phosphorus, and color changes was observed, indicating that microwave irradiation may be more beneficial than conventional parboiling. PRACTICAL APPLICATION: Parboiling requires a high volume of water and soaking time, which leads to high costs, underutilization of infrastructures, and high residue in the water after processing. The rapid parboiling process involves the use of microwaves during the soaking and gelatinization stages. The main advantages of the microwave parboiling process include reduced processing time, ranging from 83% to 95%, higher gelatinization, greater yield, reduced darkening, and reduced residual phosphorus in the effluents by 60%. This report can aid industries in streamlining their processes, thereby providing a high-quality, lower cost, and environmentally safe product.

Pumpkin (Cucurbita maxima) research has been growing because of its characteristics, such as the attractive color, low-cost production, nutritional potential, and functional properties for food application. In this context, pumpkin processing for flour production provides a full possibility for the consumption of this vegetable, being thus an alternative for the agribusiness. Research institutes are developing new genotypes for multiple applications of this vegetable. The objective of this study was to characterize pumpkin flours from four access and evaluate its physicochemical characteristics, carotenoid content, and protein digestibility. The dried pumpkins were ground in a knife mill and stored in a glass bottle at room temperature and protected from light. The pumpkin flours presented different proximal composition. All flours presented low water activity, which is microbiologically safe for storage. As for the absorption index and water solubility, both presented high values compared to the values of other flours found in the literature. The flours presented colorimetric profile from yellow to orange, and are rich sources of carotenoids and fibers. The four samples presented high values of protein digestibility, desired for food application. The results indicate that the four pumpkin access flours are indicated for application in foods. Made available in DSpace on 2020-06-03T04:43:21Z (GMT). No. of bitstreams: 1 0101-2061-cta-fst38819.pdf: 1032128 bytes, checksum: 3298ecbb0760cad80dccccd0fa6c86d5 (MD5) Previous issue date: 2020

The objective of this study was to investigate the effects of drying methods (tempering–10 min, tempering–30 min, fixed-bed, and infrared radiation) and drying air temperature (70 °C and 90 °C) on proteins, thermal, and pasting properties of white floury corn. When proteins were extracted with sodium dodecyl sulfate (SDS) only, the grains dried at 90 °C in the tempering–10 min and tempering–30 min methods showed higher absorbance on β-glutelin fraction. Regardless of the drying method, increasing the drying temperature from 70 °C to 90 °C reduced soluble protein, peak viscosity, breakdown, final viscosity, and setback. In both temperatures, a higher gelatinization enthalpy(∆H)of corn flour was observed in the tempering–10 min. The fixed-bed drying method (70 °C and 90 °C) resulted in higher soluble protein, lipase activity, peak viscosity, and breakdown, and lower acidity compared to other methods.

The objective of this study was to evaluate the effects of drying temperature (30, 50, 70, and 90 °C) and genotype (yellow floury corn, white floury corn, and yellow flint corn) on the morphology and technological and thermal properties of corn starch. The white and yellow genotypes with floury endosperm (soft) had spherical starch granules, while the granules of the yellow flint genotype were polyhedral. White floury corn showed higher extraction yield, higher resistance during granules' swelling before the physical collapse, as it was not affected by the increase in drying temperature, and at 90 °C it presented higher breakdown and energy necessary for gelatinization. There were peak viscosity and gelatinization enthalpy reduction on starch from yellow floury corn and yellow flint corn according to the increase in drying temperature. Drying temperatures below 50 °C are indicated for all genotypes studied. White floury corn is indicated due to the higher extraction yield presented. Yellow floury corn is indicated for application in chilled and frozen products due to lower starch retrogradation. The yellow flint corn is indicated for application as a thickening agent due to higher gel hardness.

Synthetic preservatives are widely present in processed foods, but most of them have carcinogenic potential, requiring the development of new natural alternatives such as fruit extracts, for microbial control. The objective of the study was to evaluate the chemical characterization, antioxidant, and antimicrobial activity of the sugar apple pulp (Annona squamosa L.). Physicochemical characteristics were evaluated, an extract was prepared, and its antioxidant activity by DPPH method and antimicrobial by disk diffusion. Minimal inhibitory concentration and minimum bactericidal concentration against strains of Salmonella typhimurium, Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus were evaluated. The physicochemical analysis revealed that sugar apple pulp had 75.0% moisture, 3.0% ash, 4.0% protein, 0.2% lipids, 3.3% fibers, and 14.5% carbohydrates. The antioxidant activity of the extract by the DPPH method was 20.6%. The pulp extract from the sugar apple had inhibition zone for Staphylococcus aureus, satisfactory inhibitory effect against Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, and Salmonella Typhimurium, but did not present a bactericidal effect. Sugar apple pulp presents adequate levels of nutrients and potential for food application due to its microbiological activity and antioxidant properties.

Infrared radiation heating (IRH) was used in this study as a new technique for generating fissures in rice grains subjected to temperatures of 100, 125, and 150 °C for 2, 6, and 10 min, for the production of polished and brown quick-cooking rice (QCR). According to the increase in temperature and exposure time, there was an increase in the fissures, reducing the cooking time. IRH at 150 °C/6 min proved to be a promising technique for the production of polished-QCR with a cooking time of 5.79 min, even though the raw grains were opaque and slightly yellow appearance and the cooked rice was stickier. The IRH technique for the production of brown-QCR reduced the cooking time, reaching a time of 16.16 min. The production of brown-QCR by IRH still needs to be combined with another technique that eliminates the effects of the pericarp and aleurone in delaying water absorption.

The aim was to evaluate the effects of moisture content (8, 10, 12, 14, and 16%) and expansion method (with and without oil) on the technological and sensory properties of white popcorn. The maximum points for expansion yield were observed with a moisture content of 11.39% for the expansion method without oil and 10.21% for the method with oil. The lower expanded weight in both methods (with and without oil) was observed in moisture contents close to 16%, where the higher expansion residue was also observed. According to linear regression, popcorn grains are less yellow at 12.91% (expansion method without oil) and 11.48% (expansion method with oil) of moisture content. The maximum toughness point was obtained with a moisture content of 12.6%, in popcorn expanded by the method without oil. The maximum global acceptance and purchase intention were obtained at moisture contents between 10 and 12%. The suggested moisture content for the expansion of white popcorn is between 11.39 to 12.91% when expanded by the method without oil and is between 10.21 to 11.73% when expanded by the method with oil.