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This study aimed to develop sweet-and-sour sauces with partial substitution of tomato for avocado. Four sauces formulations containing 0%, 25%, 50%, and 75% avocado pulp were prepared. The pH, titratable acidity (TA), sugar: acid ratio, color, consistency, and syneresis analyses were performed. Sensory acceptance was measured by the hedonic, Just-about-right (JAR), and purchase intent scales. Besides, a check-all-that-apply (CATA) form was applied to obtain description data on the formulations. The results of the color parameters showed that treatments containing avocado had higher (p 0.05) lightness and yellowness. The avocado addition improved the rheological measurements. There was an increase in the consistency of the sauces when the avocado concentration increased. The opposite was observed for syneresis, which decreased (p 0.05) as the avocado pulp concentration increased. Sensory evaluation revealed good consumer acceptance, and purchase intent analysis showed that most consumers would buy this product. For JAR data, sauces with 50 and 75% avocado had highest values of consistency in the JAR region. The consumers who reported the formulation with 25% avocado to be "not enough" penalized its acceptance, reducing the overall acceptance. Based on the frequency of terms cited by consumers in the CATA, it was possible to consider specific terms for each formulation. The terms pleasant color, good taste, brightness, and good consistency were associated with high overall acceptance. These terms were mostly used for sauces with 25% and 50% avocado. Therefore, sweet-and-sour sauces based on a combination of tomato and avocado has proven to be a viable alternative to traditional ketchup.

PurposeThe purpose of this study was to develop plant-based babassu milk flavored with grape fruit (GF).Design/methodology/approachA four mixed beverages formulations containing 15%, 25%, 35% and 45% GF were produced. The pH, titratable acidity (TA), soluble solids (SS), sugar: acid ratio and color analysis were performed. Sensory evaluation was measured by the hedonic scale, just-about-right (JAR) scale and purchase intent. Moreover, a check-all-that-apply (CATA) form was applied to obtain description data on the formulations.FindingsThe pH values of mixed beverages decreased (p p Originality/valueThis study demonstrates that babassu, an almond little used industrially, is an alternate to plant-based milk. The higher sensory acceptance occurs when 45% GF is used for its flavoring. The CATA indicated that ideal sweetness, striking, acid and ideal grape flavor described the better beverage.

A cada ano, diversos vegetais tem sido utilizados para a obtencao de novas farinhas, que sao apresentadas como fontes alternativas de nutrientes, com baixo custo de producao, podendo ser utilizadas como materias-primas na elaboracao de diferentes produtos alimenticios. Contudo, para que as farinhas sejam utilizadas como ingredientes ou substituto destes, e necessario conhecer suas propriedades fisico-quimicas e tecnologicas. Talinum paniculatum e uma planta alimenticia nao convencional que tem sido extensivamente investigada e proposta como materia-prima por apresentar quantidades consideraveis de proteinas e minerais. Sendo assim, o objetivo do estudo foi avaliar as caracteristicas fisico-quimicas e funcionais tecnologicas da farinha de folhas e caules de Talinum paniculatum (FFCTP) para o direcionamento da sua aplicacao na industria de alimentos. Analises de atividade de agua (Aa), umidade, pH, acidez total titulavel (ATT), cinzas, calcio, sodio, potassio, atividade antioxidante (AA), compostos fenolicos totais, capacidade de absorcao de agua (CAA), capacidade de absorcao de oleo (CAO), solubilidade, capacidade espumante (CE), estabilidade da espuma, atividade emulsificante (AE), estabilidade da emulsao, capacidade de formacao de gel (CFG), foram realizadas na FFCTP. A FFCTP obteve as seguintes caracteristicas: 0,45 (Aa); 3,54% (umidade); 6,74 (pH); 0,57% de acido citrico (ATT); 18,58% (cinzas); 9,70 mg.100g-1(calcio); 891,67 mg.100g-1(sodio); 5658,33 mg.100g-1(potassio); 0,50 μM Trolox mL-1 (AA); 238,82 mg GAE/100g (compostos fenolicos totais); 379,2% (CAA); 170,1% (CAO); 63,6% (solubilidade); 10,0% (CE); 93,2% (estabilidade da espuma); 55,0% (AE); 100,0% (estabilidade da emulsao); 2% (CFG). Concluiu-se que a FFCTP apresentou-se como ingrediente potencial para o enriquecimento e uso na formulacao de alimentos.

A cada ano, diversos vegetais têm sido utilizados para a obtenção de novas farinhas, que são apresentadas como fontes alternativas de nutrientes, com baixo custo de produção, podendo ser utilizadas como matérias-primas na elaboração de diferentes produtos alimentícios. Contudo, para que as farinhas sejam utilizadas como ingredientes ou substituto destes, é necessário conhecer suas propriedades físico-químicas e tecnológicas. Talinum paniculatum é uma planta alimentícia não convencional que tem sido extensivamente investigada e proposta como matéria-prima por apresentar quantidades consideráveis de proteínas e minerais. Sendo assim, o objetivo do estudo foi avaliar as características físico-químicas e funcionais tecnológicas da farinha de folhas e caules de Talinum paniculatum (FFCTP) para o direcionamento da sua aplicação na indústria de alimentos. Análises de atividade de água (Aa), umidade, pH, acidez total titulável (ATT), cinzas, cálcio, sódio, potássio, atividade antioxidante (AA), compostos fenólicos totais, capacidade de absorção de água (CAA), capacidade de absorção de óleo (CAO), solubilidade, capacidade espumante (CE), estabilidade da espuma, atividade emulsificante (AE), estabilidade da emulsão, capacidade de formação de gel (CFG), foram realizadas na FFCTP. A FFCTP obteve as seguintes características: 0,45 (Aa); 3,54% (umidade); 6,74 (pH); 0,57% de ácido cítrico (ATT); 18,58% (cinzas); 9,70 mg.100g-1(cálcio); 891,67 mg.100g-1(sódio); 5658,33 mg.100g-1(potássio); 0,50 μM Trolox mL-1 (AA); 238,82 mg GAE/100g (compostos fenólicos totais); 379,2% (CAA); 170,1% (CAO); 63,6% (solubilidade); 10,0% (CE); 93,2% (estabilidade da espuma); 55,0% (AE); 100,0% (estabilidade da emulsão); 2% (CFG). Concluiu-se que a FFCTP apresentou-se como ingrediente potencial para o enriquecimento e uso na formulação de alimentos.

This study aimed to produce beverages using extract or infusion of Hibiscus sabdariffa leaves with cupuassu pulp. The blended drinks with cold or hot extraction were formulated using the response surface methodology. Moreover, the physico-chemical and sensory stability of these beverages was performed for 180 days. The conditions production for beverage leaf extract were: 28% leaf extract, 72% cupuassu pulp, and 14°Brix. For beverage leaf infusion, were 37% leaf extract, 63% cupuassu pulp, and 13°Brix. Comparing the two beverages, the polyphenolic compounds and the antioxidant activity (ABTS and DPPH) were higher in the blends produced with leaf extract. Thus, the cold extract provided better extraction of these components in the leaves. During storage, pH, reducing and total sugars and soluble solids of blends increased linearly (p

O cupuaçu é uma fruta bastante aproveitada na produção caseira de doces. Mas, poucos dados na literatura relatam sobre o seu aproveitamento industrial como doce em massa. O objetivo deste trabalho foi avaliar o doce em massa de cupuaçu quanto as suas características físico-químicas e a partir da caracterização e da legislação brasileira construir a tabela nutricional do produto e aplicar a ferramenta semáforo nutricional. As amostras de doce foram elaboradas em uma unidade fabril e conduzidas para a caracterização físico-química: atividade de água, teor de umidade, acidez total titulável, lipídios totais, teor de proteínas, açúcares redutores e totais, conteúdo de fibras, vitamina C, teor de cinzas e teor dos minerais sódio e potássio. O doce apresentou valor de atividade de água de 0,74, considerado adequado para estabilidade microbiológica; acidez total titulável (1,20%); lipídios totais (0,00%); teor de proteína (0,79%); açúcares redutores (23,20%); açúcares totais (73,55%); conteúdo de fibras (1,50%); vitamina C (16,84 mg/100 g); teor de cinzas (0,70%). Os resultados foram similares aos de outros doces em massa na literatura. A aplicação do semáforo nutricional à tabela nutricional mostrou que o doce não representa uma boa fonte de fibras, logo, o consumo esporádico é recomendado.

The use of the babassu mesocarp flour (BMF) in the cookies production adds value to this regional raw material of Brazilian Northeast. BMF has high mineral and fibers content and can increase the nutritional value of the products. However, it's essential to evaluate the sensory impact. Thus, the study aimed to produce cookies containing BMF in partial replacement of wheat flour. For this, four cookies formulations were prepared: control (0%), 25%, 50% and 75% of BMF. The sensory attributes (color, appearance, flavor, texture and overall liking) and purchase intention were performed. All samples containing BMF were accepted with averages greater than 6, which corresponds to "slightly liked" in the hedonic scale. For the flavor, cookies with 50% de BMF had high scores (p

The production of mixed nectar of cupuassu and green tea nectar can be a promising product for the market of beverage because it can provide a product with high nutritional value and good acceptance. The study aimed to produce mixed nectar of cupuassu and green tea with high nutritional value and good sensory acceptance and evaluate its stability. Physico-chemical (pH, acidy, reducing and total sugars, phenolic compounds, antioxidant activity, phase separation, and color), microbiological and sensory analysis were performed. Firstly, it was determined the ideal ratio of vegetables using formulations containing cupuassu and green tea, respectively: F1 (30%/ 70%), F2 (50%/ 50%) and F3 (70%/ 30%). Higher antioxidant activity and sensory acceptance selected F2. After, it was determined the ideal concentration of sugars. For this, it was produced formulations with 11, 13 and 15 °Brix. According to sensory acceptance, was chosen the formulation with 13 °Brix. After, it was assessed the stability for 180 days, with and without preservatives. The samples without preservatives had changes in the sensory characteristics during storage. However, these characteristics were maintained in the acceptance region of the hedonic scale.

Currently, in order to increase the supply of products for celiacs, new raw materials have been added in the biscuit formulations. Therefore, buriti flour (BF) is a viable alternative for the preparation of these products. The study aimed to prepare gluten-free cookies containing BF. For that, four formulations were produced containing 0%, 2.5%; 5.0% and 7.5% BF. The analysis of technological characteristics, color and sensory evaluation were performed. The BF provided higher (p

People with celiac disease have difficulties in adopting a completely gluten free diet with nutritional quality. Thus, the aimed of this study to produce gluten free cookies enriched with prebiotic fibers and containing different flaxseed flour concentrations in partial replacement of rice flour. For that, four treatments were prepared with concentrations of 5%, 10%, 15% and 20% of flaxseed flour. The analysis of technological characteristics, color and sensory evaluation were carried out. The flaxseed flour addition 15% decreased (p

This study aimed to evaluate the cocoa juice, obtained from the pulp, as a vehicle for the probiotic microorganism. The effect of sucralose as a sugar substitute during refrigerated storage for 42 days was also evaluated. The viability of Lactobacillus casei, sugars, lactic acid, pH, phenolic compounds and antioxidant activity were performed. The optimum conditions for probiotic juice production were initial pH 6.2, 33 °C and 12 h of fermentation. During the fermentation, glucose was the carbohydrate consumed. The ascorbic (44.26 ± 0.05 to 43.90 ± 0.02 mg/L) and citric acid (2.77 ± 0.02 to 2.96 ± 0.01 g/L) were maintained. The phenolic compounds (40.00 ± 0.02 to 49.63 ± 0.04 mg/100 mL) and the antioxidant activity, the latter measured by ABTS (0.08 ± 0.00 to 0.18 ± 0.11 μM/mL) and DPPH (1.07 ± 0.00 to 1.15 ± 0.02 μM/mL) methods, increased. During storage, the viability of the juice sweetened with sucrose increased to 8.99 ± 0.02 Log CFU/mL until 21 days. The addition of sucralose kept the viability within limits for exerting health beneficial up 42 days (7.05 ± 0.04 Log CFU/mL). Thus, the cocoa juice is a viable matrix for the probiotic juice, which allows the microbial viability maintenance throughout the shelf life. Moreover, the sucralose showed potential for the for use in low-calorie functional foods.

O objetivo deste trabalho foi estudar a cinética de secagem do pimentão (Capsicum annuum L.) em estufa com circulação forçada de ar a 80 °C, através de diferentes modelos matemáticos. Para isso, foram utizados pimentões, os quais foram fatiados nas dimensões 3,0 cm de comprimento, 2,5 cm de largura e 0,5 cm de espessura. As fatias foram dispostas em bandejas perfuradas de alumínio. As equações de Lewis, Page, Logarítmica e de Henderson e Pabis foram ajustadas para os dados experimentais e o grau de ajuste foi avaliado mediante o coeficiente de determinação (R²) e erro médio relativo. De acordo com os resultados, observou-se o tempo de secagem de 420 min para peso estável na temperatura de 80 ˚C e atividade de água (Aw) de 0,676. A manutenção de um baixo valor de Aw é essencial para garantir a estabilidade microbiológica do produto. O modelo de Lewis, para a faixa de tempo de secagem entre 0 a 180 min foi o que apresentou melhor ajuste matemático à curva experimental, obtendo o maior R² e menor valor de P. Desta forma, esse modelo apresenta-se com o mais recomendado para a predição do comportamento da secagem do pimentão à 80 °C.

There was few studies using the simultaneous reduction of fat and sodium chloride, as well as the stability of the meat products with these reductions. This study aimed to evaluate the effects of fat and sodium chloride reduction in beef burgers during storage. For this, two treatments were produced: T1—without fat and sodium chloride reduction (control) and T2—with 50% fat reduction + 5% fructooligosaccharides and with the replacement of 50% of sodium chloride by potassium chloride. Physicochemical analysis and sensory acceptance were performed. According to results, the pH increased (p

BACKGROUND: Anacardic acid, a phenolic compound, represents 90% of cashew nut shell liquid, which is a byproduct from the industrial processing of cashew nuts. This study aimed to add calcium anacardate (CA) to broilers' diets as a source of anacardic acid, to evaluate its antioxidant effect in breast meat and in processed meat products (sausages). For this purpose, birds were fed according to the following treatments: diet without antioxidant and diets containing 2.5, 5.0, 7.5, or 10.0 g kg⁻¹ CA. Chicken breast meat was stored frozen for 90 days. The thigh and drumsticks were used to produce chicken sausages that were kept in refrigerated conditions for 90 days. Lipid oxidation and color stability were assessed every 30 days. RESULTS: For breast meat, a 2.5 g kg⁻¹ concentration of CA was insufficient to retard lipid oxidation, whereas 10.0 g kg⁻¹ gave rise to a pro‐oxidant effect and 5.0 g kg⁻¹ slowed the oxidation up to 50 days. A level of 7.5 g kg⁻¹ of CA was effective in retarding oxidation, favoring colour stability during the 90‐days frozen storage. For sausages, 2.5 g kg⁻¹ of calcium anacardate in broiler diets was sufficient to retard lipid oxidation. Calcium anacardate 7.5 g kg⁻¹ provided greater redness in the sausages compared with the control and with the other treatments containing 5.0 and 10.0 g kg⁻¹. CONCLUSIONS: Calcium anacardate is a potential natural antioxidant for breast meat and sausages in storage when added to broilers' diets. © 2018 Society of Chemical Industry

The fruit sauces importance is increasing as a result of the impact of these ingredients that enhance the functional properties of foods. Thus, the study aimed to produce a sweet-and-sour sauce with assai and unconventional food plants (UFP), as a healthy alternative in promoting the consumption of fruits and vegetables. Thus, 14 sauce prototypes were produced. A first-order orthogonal central composite design was used, and for the data analysis, the response surface methodology and the ridge analysis were used. The physical, physical-chemical, microbiological and sensory analyzes were performed. The characteristics of identity and quality of selected prototypes M2 and M5, were respectively: 24 and 28 oBrix; 0.72 and 0.86 (%) titratable acidity; 33.11 and 32.34 of ratio; 3.97 and 3.91 of pH; 1.00 and 1.10 μM Trolox mL−1 of antioxidant activity; 141.0 and 158.16 mg GAE/100 g of phenolic compounds; 12.7 and 14.5 cm/30s of Bostwick consistency; 39.03 and 45.15 (%) of syneresis. There was no microbial growth. The sauces’ prototypes obtained good sensory acceptance and this was not influenced by the consumers' profile. Thus, ensuring the safety and quality of the sauces. Therefore, it was possible to obtain two prototypes for the sauce, with characteristics of identity and quality similar to those of ketchup and with functional potential.

O cupuacu vem despertando interesse no mercado nacional e internacional, sendo diversos os produtos que podem ser obtidos dessa materia-prima. Este trabalho teve como objetivo testar formulacoes de doce em massa de cupuacu variando a proporcao polpa/ sacarose, avaliando suas caracteristicas fisico-quimicas e aceitacao sensorial para a escolha da melhor formulacao. Para isso, foram elaboradas as seguintes formulacoes: F1 (50% de polpa e 50% de sacarose), F2 (55% de polpa e 45% de sacarose) e F3 (60% de polpa e 40% de sacarose). A quantidade de pectina adicionada correspondeu a 1% do teor de sacarose. A mistura foi submetida a coccao ate atingir concentracao de 73 oBrix. Foram realizadas analises de pH, acidez total titulavel, cor e atividade de agua. A avaliacao sensorial foi realizada com 60 provadores nao treinados, mediante escala hedonica e intencao de compra. De acordo com os resultados, quanto as caracteristicas fisico-quimicas, as formulacoes atenderam aos padroes legais e tecnologicos para doce em massa e apresentaram valores satisfatorios para cor e atividade de agua. Os resultados do teste de aceitacao sensorial indicaram nao haver diferenca significativa entre as formulacoes em relacao aos atributos sabor, docura e acidez. F3 apresentou maior aceitacao (p

This study aimed to evaluate the egg quality sold in several establishments in Imperatriz city Maranhão. It was used white shell eggs from commercial hen laying obtained according to the following treatments: open street markets, grocery stores, and supermarkets. For each treatment were obtained at three different local sales of eggs, which were chosen to cover different areas of the city. The variables studied were: egg weight, Haugh Units, yolk color, yolk, albumen and shell percentages, and yolk and albumen pH. The establishments type of egg sale did not influence the Haugh units, yolk color, and yolk pH. However, there was an influence on the egg weight, yolk, albumen, and shell percentage, as well as on albumen pH. Thus, eggs sold in open street markets had a higher weight (60.48 g) and the lowest shell percentage (9.23%). The eggs sold in supermarkets had a lower yolk percentage and higher albumen percentage when compared to egg grocery stores, and both had similar albumen percentage to the eggs sold in open street markets. For albumen pH, the eggs sold in supermarkets had the lowest value (9.18). In general, the eggs sold in open street markets, grocery stores, and supermarkets of the Imperatriz city had inferior quality due to low values of Haugh units obtained. However, taking into account the lowest albumen pH obtained for eggs of supermarkets, this establishment had better egg quality when compared to eggs sold in open street markets and grocery stores. El objetivo de este estúdio fue evaluar la calidad de los huevos vendidos en varios tipos de establecimientos en la ciudad de Imperatriz - Maranhão. Se utilizaron huevos blancos de gallinas ponedoras comerciales obtenidos según los siguientes tratamientos: de mercados abiertos, tiendas de abarrotes y supermercados. Para cada tratamiento, los huevos se obtuvieron de tres puntos de venta diferentes, que fueron seleccionados para cubrir diferentes áreas de la ciudad. Las variables estudiadas fueron: peso del huevo, Unidades Haugh, color de la yema, porcentaje de yema, albúmina y cáscara, y pH de la yema y albúmina. Los tipos de establecimiento no influyeron en las Unidades Haugh, el color y el pH de la gema. Sin embargo, hubo influencia en el peso del huevo, los porcentajes de yema y albúmina, así como en el pH de la albúmina. Así, los huevos vendidos en mercados abiertos tuvieron el mayor peso (60,48 g) y el menor porcentaje de cáscara (9,23%). Los huevos vendidos en los supermercados tenían un menor porcentaje de yema y un mayor porcentaje de albúmina en comparación con los huevos vendidos en las tiendas de abarrotes, y ambos no difirieron en el porcentaje de albúmina en comparación con los huevos vendidos en los mercados abiertos. Para el pH de la albúmina, los huevos vendidos en los supermercados tuvieron el valor más bajo (9.18). En general, los huevos vendidos en mercados callejeros, tiendas de abarrotes y supermercados de la ciudad de Imperatriz fueron de calidad inferior debido a los bajos valores de las Unidades Haugh obtenidas. Sin embargo, teniendo en cuenta el menor valor de pH de la albúmina obtenida para los huevos de los supermercados, este establecimiento tuvo mejor calidad en comparación con los que se venden en mercados abiertos y tiendas de abarrotes. O objetivo deste trabalho foi avaliar a qualidade de ovos comercializados em vários tipos de estabelecimentos da cidade de Imperatriz – Maranhão. Foram utilizados ovos brancos de poedeiras comerciais obtidos de acordo com os seguintes tratamentos: de feiras livres, de mercearias e supermercados. Para cada tratamento foram obtidos ovos de três diferentes locais de vendas, que foram selecionados de forma a cobrir diferentes áreas da cidade. As variáveis estudadas foram: peso do ovo, Unidades Haugh, cor da gema, percentuais de gema, albumen e casca, e pH da gema e do albumén. Os tipos de estabelecimentos não influenciaram as Unidades Haugh, a cor e pH da gema. No entanto, houve influência no peso do ovo, nos percentuais de gema e albumen, como também, no pH do albumen. Assim, os ovos comercializados em feiras livres tiveram o maior peso (60,48 g) e os menores percentuais de casca (9,23%). Os ovos vendidos em supermercados tiveram menor percentual de gema e maior percentual de albumen quando comparados aos ovos comercializados em mercearias e ambos não diferiram para percentual de albumen quando comparados aos ovos comercializados em feiras livres. Para o pH do albumen, os ovos vendidos em supermercados tiveram o menor valor (9,18). Em geral, os ovos vendidos em feiras livres, mercearias e supermercados da cidade de Imperatriz tiveram qualidade inferior devido aos baixos valores de Unidades Haugh obtidos. Contudo, levando em consideração o menor valor de pH do albumén obtido para os ovos dos supermercados, este estabelecimento teve melhor qualidade quando comparado àqueles vendidos em feiras livres e mercearias.

Atualmente, com o intuito de aumentar a oferta de produtos para os celíacos, tem-se inserido novas matérias-primas nas formulações de biscoitos. Diante disso, a farinha de buriti (FB) apresenta-se como alternativa viável para elaboração desses produtos. O objetivo deste trabalho foi elaborar cookies sem glúten contendo FB. Para tanto, foram produzidas quatro formulações contendo 0%, 2,5%; 5,0% e 7,5% de FB. As análises de características tecnológicas, cor e avaliação sensorial foram determinadas. A FB proporcionou maiores (p

The effect of anacardic acid on lipid stability and coloration of chicken mortadella was investigated. Antioxidants were added to chicken mortadellas, according to the treatments: no added antioxidant, 100 ppm butylated hydroxytoluene and 50, 100, 150 and 200 ppm anacardic acid. The mortadellas were stored for 90 days at 4 °C, and the analysis of lipid oxidation and color were performed. For TBARS, there was linear reduction with increased anacardic acid. According to the means test, 200 ppm anacardic acid provided the lower TBARS values. The redness decreased during storage, and, as reported by the means test, mortadella containing 200 ppm anacardic acid had lower values. The lightness of mortadellas decreased during storage. Also in accordance with the means test, mortadellas containing antioxidants had same lightness than control. The yellowness of mortadellas increased during storage. Thus, the anacardic acid is a potential natural antioxidant that could be included in chicken mortadella formulations before cooking.

Among the Amazonian fruits, the cupuacu stands out for its economic potential. The pulp of the fruit has a yellowish-white color and strong flavor, being very appreciated by local communities, and also international markets. The seeds contain high amounts of fat and may be used in food products and in cosmetics. The seeds can also be processed to yield a chocolate-like product called “cupulate”. Thus, the rising commercial interest of this fruit has led to the development of new industries and has encouraged research on this food product. Moreover, this tree grows in synergy with other native rainforest species, offering an ecological approach for sustainable agroflorestal management and preservation.

The aim of the study was to evaluate the conditions of fermentation pH and temperature and also the fermentation time of Lactobacillus casei in the cupuassu (tropical fruit native to the Brazilian Amazon) beverage. The sugars, organic acids, and antioxidant activity during the fermentation also were investigated. The sensory characteristics were also evaluated. Moreover, the effect of expectation on the acceptability of probiotic and symbiotic cupuassu beverages was rated under three conditions. The blind (consumers were informed that the samples were probiotic and symbiotic beverages and they tasted them); expected (only nutritional claims in short text were informed) and informed (consumers were asked to evaluate the product when they had nutritional information). The conditions for probiotic beverage production were initial pH5.8, the temperature of 30°C, and 18h of fermentation. L. casei had viability higher than 9.34LogCFU/mL with 18h of fermentation. The fructose was the most consumed sugar (84.76%), followed by sucrose (62.10%) and glucose (34.52%). The antioxidant activity increased during the fermentation. The organic acids present in the cupuassu (citric, ascorbic and quinic acids) also supported L. casei growth, being consumed during the fermentation improving the nutritional value of the beverage. The acceptance of the probiotic drink increased when the juice was presented to the informed tasters. Therefore, the nutrition claims were effective in increasing the acceptance. The probiotic cupuassu beverage was well accepted as an alternative functional food.

The objective of this study was to assess the effect of the addition of cashew nuts meal (0, 5, 10, 15, 20, and 25%) to laying hen diets on egg quality and yolk composition. The variables studied were: egg weight, specific gravity, Haugh Units, percentages of shell, albumen, and yolk, moisture, total solids, total lipids, fatty acids profile, and yolk cholesterol. The addition of up to 25% of cashew nuts meal to hen diets did not affect egg quality and freshness, moisture and total solids content. However, an increase in total lipid content and a decrease in yolk pigmentation was observed. Oleic acid level increased in the yolk, whereas palmitic, stearic, and linoleic acid levels decreased. The addition of cashew nuts meal increased the monounsaturated/saturated fatty acid ratio in the yolk and reduced the cholesterol content. Therefore, the use of cashew nuts meal in laying hen diets favorably modifies the fatty acid composition of egg yolk and contributes to a better acceptance of this food by consumers since it also reduces yolk cholesterol levels. O objetivo deste trabalho foi avaliar o efeito da inclusão do farelo de castanha de caju (0%, 5%, 10%, 15%, 20% e 25%) nas rações de poedeiras sobre a qualidade do ovo e a composição lipídica da gema. As variáveis estudadas foram: peso dos ovos, gravidade específica, Unidades Haugh, porcentagem de casca, albúmen e gema, umidade, sólidos totais, lipídios totais, perfil de ácidos graxos e colesterol da gema. A inclusão de até 25% do farelo da castanha do caju nas rações não afetou as características de qualidade e de frescor do ovo, o teor de umidade e de sólidos totais. No entanto, observou-se um aumento no teor total de lípidios e uma diminuição da pigmentação nas gemas com a inclusão. O nível de ácido oleico aumentou, enquanto que os níveis dos ácidos palmítico, esteárico e linoleico diminuíram. A inclusão de farelo de castanha de caju aumentou a relação dos monoinsaturados/saturados e proporcionou redução no teor de colesterol. Assim, a utilização do farelo da castanha de caju na ração de poedeiras modifica favoravelmente o perfil de ácidos graxos da gema e contribui para uma melhor aceitação deste alimento pelos consumidores, uma vez que também reduz os níveis de colesterol na gema.

The objective of this study was to assess the effect of the addition of cashew nuts meal (0, 5, 10, 15, 20, and 25%) to laying hen diets on egg quality and yolk composition. The variables studied were: egg weight, specific gravity, Haugh Units, percentages of shell, albumen, and yolk, moisture, total solids, total lipids, fatty acids profile, and yolk cholesterol. The addition of up to 25% of cashew nuts meal to hen diets did not affect egg quality and freshness, moisture and total solids content. However, an increase in total lipid content and a decrease in yolk pigmentation was observed. Oleic acid level increased in the yolk, whereas palmitic, stearic, and linoleic acid levels decreased. The addition of cashew nuts meal increased the monounsaturated/saturated fatty acid ratio in the yolk and reduced the cholesterol content. Therefore, the use of cashew nuts meal in laying hen diets favorably modifies the fatty acid composition of egg yolk and contributes to a better acceptance of this food by consumers since it also reduces yolk cholesterol levels.O objetivo deste trabalho foi avaliar o efeito da inclusão do farelo de castanha de caju (0%, 5%, 10%, 15%, 20% e 25%) nas rações de poedeiras sobre a qualidade do ovo e a composição lipídica da gema. As variáveis estudadas foram: peso dos ovos, gravidade específica, Unidades Haugh, porcentagem de casca, albúmen e gema, umidade, sólidos totais, lipídios totais, perfil de ácidos graxos e colesterol da gema. A inclusão de até 25% do farelo da castanha do caju nas rações não afetou as características de qualidade e de frescor do ovo, o teor de umidade e de sólidos totais. No entanto, observou-se um aumento no teor total de lípidios e uma diminuição da pigmentação nas gemas com a inclusão. O nível de ácido oleico aumentou, enquanto que os níveis dos ácidos palmítico, esteárico e linoleico diminuíram. A inclusão de farelo de castanha de caju aumentou a relação dos monoinsaturados/saturados e proporcionou redução no teor de colesterol. Assim, a utilização do farelo da castanha de caju na ração de poedeiras modifica favoravelmente o perfil de ácidos graxos da gema e contribui para uma melhor aceitação deste alimento pelos consumidores, uma vez que também reduz os níveis de colesterol na gema.

O objetivo deste trabalho foi avaliar o efeito da inclusão de extratos etanólicos na ração, obtidos do caroço e da casca da manga, sobre o desempenho de frangos e a oxidação lipídica da carne. Foram utilizados 360 pintos machos da linhagem Ross 308, de um dia de idade, distribuídos em delineamento inteiramente casualizado, com seis tratamentos e seis repetições de dez aves. Os tratamentos consistiram de: ração sem adição de antioxidante (controle); ração com adição de 200 ppm do antioxidante butilato de hidroxitolueno (BHT); ração com 200 ou 400 ppm de extrato da casca da manga (ECAS); e ração com 200 ou 400 ppm de extrato do caroço da manga (ECAR). A adição de BHT ou dos extratos da manga não influenciou significativamente o consumo de ração, o ganho de peso e a conversão alimentar. A adição de BHT e a de 400 ppm de ECAR proporcionaram maior estabilidade lipídica da carne fresca, mensurada pelas substâncias reativas ao ácido tiobarbitúrico antes do armazenamento. O extrato etanólico do caroço da manga, na dosagem de 200 e 400 ppm, retarda a oxidação lipídica da carne de frangos armazenada por 15 dias.

The effect of gamma irradiation (0, 2, 4, and 6 kGy doses) applied to frozen and packed headed shrimp on the fatty acid profile, cholesterol content, and lipid and color stability was evaluated. Myristic acid was higher in shrimp irradiated with 4 and 6 kGy and palmitic acid was higher in samples irradiated with 2 and 6 kGy compared to non-irradiated samples. Stearic and behenic acids were lower in shrimp irradiated with 6 kGy compared to non-irradiated shrimp. With regard to non-irradiated shrimp, palmitoleic, oleic, and linoleic acids and total monounsaturated fatty acids were higher in shrimp irradiated with 6 kGy. Saturated fatty acid and cholesterol contents in irradiated samples were not different from those in non-irradiated shrimp. Lipid oxidation was higher in samples irradiated with 2, 4, and 6 kGy. Redness and yellowness of cooked shrimp were higher in samples irradiated with 6 kGy than in those in non-irradiated samples. The application of irradiation in doses up to 6 kGy on frozen and packed headed shrimp does not affect negatively the fatty acid profile, cholesterol content, and lipid and color stability. Foi estudado o efeito da radiação gama (doses de 0, 2, 4 e 6 kGy) em caudas de camarão congeladas e embaladas, sobre os conteúdos de ácidos graxos e colesterol, bem como sobre a estabilidade dos lipídios e da cor. Com relação ao camarão não irradiado, os ácidos mirístico e palmítico apresentaram maiores valores nos camarões irradiados com 4 e 6 kGy e com 2 e 6 kGy, respectivamente. Os ácidos esteárico e behênico foram menores nas amostras irradiadas com 6 kGy em relação às não irradiadas. Os ácidos palmitoleico, oleico, linoleico e o total de ácidos graxos monoinsaturados foram maiores nos camarões irradiados com 6 kGy do que naqueles não irradiados. Para o total de ácidos graxos saturados e conteúdo de colesterol, as amostras irradiadas não diferiram daquelas não irradiadas. A oxidação lipídica aumentou com a irradiação. Os componentes de cor a* e b* do camarão cozido foram maiores com 6 kGy. A irradiação em doses de até 6 kGy não afetou negativamente o perfil de ácidos graxos, o nível de colesterol e a estabilidade dos lipídios e da cor das caudas de camarões.

Foi estudado o efeito da inclusão de farelo de coco (FC) na ração de coelhos sobre o perfil de ácidos graxos, a relação de ácidos graxos poli-insaturados para saturados (P/S) e a composição centesimal da carne. O experimento utilizou 60 coelhos, cinco níveis de inclusão de FC na ração (0,00; 6,25; 12,50; 18,75; e 25,00%) e doze repetições por tratamento. Os ácidos palmitoléico, esteárico e linolênico foram afetados linearmente pelo nível de FC na ração. A carne dos animais alimentados sem a adição de FC na ração apresentou maiores (p < 0,05) valores de ácido palmítico em relação aos demais níveis de inclusão; maiores (p < 0,05) níveis dos ácidos mirístico e esteárico e menor (p < 0,05) nível de ácido palmitoléico quando comparada à carne proveniente da ração com 25,00% de FC e menor (p < 0,05) nível de ácido linolênico em relação às carnes provenientes das rações contendo 18,75 e 25,00% de FC. A relação P/S na carne não foi afetada (p > 0,05) pelos tratamentos. O aumento do nível de FC na ração não afetou (p > 0,05) a composição centesimal, indicando que a inclusão desse subproduto na ração de coelhos é viável até 25,00%. The objective of this work was to assess the effect of feeding rabbits diets containing coconut meal (CM) on meat proximal composition, the fatty acid profile, and the polyunsaturated to saturated (P/S) fatty acids ratio in the meat. The experiment utilized 60 rabbits fed diets containing five levels of CM (0.00, 6.25, 12.50, 18.75, and 25.00%) and 12 animals per treatment. Increasing levels of CM in the diet did not affect (p > 0.05) meat centesimal composition. The levels of palmitoleic, stearic, and linolenic acids in the meat were linearly affected by dietary CM levels. When compared to the levels of fatty acids in the meat from the 0.00% CM diet, the palmitic acid was lower (p < 0.05) in the meat from all diets containing CM, the myristic and stearic acids were higher (p < 0.05), and the palmitoleic acid was lower (p < 0.05) in the meat from the diet containing 25.00% CM. The Linolenic acid level was lower (p < 0.05) in meats from diets containing either 18.75 or 25.00% CM. The P/S relation in the meat was not affected (p > 0.05) by the levels of CM in the diets. This suggested that the inclusion of this by-product in the diets is feasible even at the 25.00% level.

Foi estudado o efeito da inclusão de farelo de coco (FC) na ração de coelhos sobre o perfil de ácidos graxos, a relação de ácidos graxos poli-insaturados para saturados (P/S) e a composição centesimal da carne. O experimento utilizou 60 coelhos, cinco níveis de inclusão de FC na ração (0,00; 6,25; 12,50; 18,75; e 25,00%) e doze repetições por tratamento. Os ácidos palmitoléico, esteárico e linolênico foram afetados linearmente pelo nível de FC na ração. A carne dos animais alimentados sem a adição de FC na ração apresentou maiores (p < 0,05) valores de ácido palmítico em relação aos demais níveis de inclusão; maiores (p < 0,05) níveis dos ácidos mirístico e esteárico e menor (p < 0,05) nível de ácido palmitoléico quando comparada à carne proveniente da ração com 25,00% de FC e menor (p < 0,05) nível de ácido linolênico em relação às carnes provenientes das rações contendo 18,75 e 25,00% de FC. A relação P/S na carne não foi afetada (p > 0,05) pelos tratamentos. O aumento do nível de FC na ração não afetou (p > 0,05) a composição centesimal, indicando que a inclusão desse subproduto na ração de coelhos é viável até 25,00%.The objective of this work was to assess the effect of feeding rabbits diets containing coconut meal (CM) on meat proximal composition, the fatty acid profile, and the polyunsaturated to saturated (P/S) fatty acids ratio in the meat. The experiment utilized 60 rabbits fed diets containing five levels of CM (0.00, 6.25, 12.50, 18.75, and 25.00%) and 12 animals per treatment. Increasing levels of CM in the diet did not affect (p > 0.05) meat centesimal composition. The levels of palmitoleic, stearic, and linolenic acids in the meat were linearly affected by dietary CM levels. When compared to the levels of fatty acids in the meat from the 0.00% CM diet, the palmitic acid was lower (p < 0.05) in the meat from all diets containing CM, the myristic and stearic acids were higher (p < 0.05), and the palmitoleic acid was lower (p < 0.05) in the meat from the diet containing 25.00% CM. The Linolenic acid level was lower (p < 0.05) in meats from diets containing either 18.75 or 25.00% CM. The P/S relation in the meat was not affected (p > 0.05) by the levels of CM in the diets. This suggested that the inclusion of this by-product in the diets is feasible even at the 25.00% level.

The objective of this work was to evaluate the effects of g irradiation (0, 2, 4 and 6 kGy doses), applied on frozen and packaged headed shrimps, on pathogenic Vibrio cholerae O1 and Salmonella enteritidis bacteria, as well as on some of the physical and sensory characteristics of this kind of food. The 6 kGy dose was highly efficient in inhibiting V. cholerae O1 and S. enteritidis and in decreasing lipid oxidation in shrimps compared with the nonirradiated product. Shrimp texture was not affected by any of the irradiation doses studied, but the lightness of the surface color increased in shrimps irradiated with 6 kGy compared with those irradiated with 2 kGy. Shrimps irradiated with 6 kGy showed lower overall acceptability than those irradiated with 2 kGy or were nonirradiated. The application of g irradiation in doses up to 6 kGy on frozen and packaged headed shrimps could improve the microbio- logical quality of this commodity.

The aim of this study was to evaluate the dietary effect of mango extracts on lipid stability and the coloring of broiler chicken breast meat during frozen storage. The treatments consisted of broiler chicken diet without antioxidants (control) and diets containing antioxidants: 200 ppm of butylated hydroxytoluene (BHT), 200 ppm of mango peel extract (MPE), 400 ppm of MPE, 200 ppm of mango seed extract (MSE), and 400 ppm of MSE. The broiler breasts were stored for 90 days and analysis of lipid oxidation and color was performed every 30 days. The thiobarbituric acid reactive substances values increased during storage and at 90 days, but the 400 ppm MSE treatment yielded lower values, indicating greater antioxidant activity. During storage, the lightness values decreased and the redness increased. Additions of 200 ppm BHT and 400 ppm MPE increased yellowness at 60 days of storage. Thus, mango peel and seed extracts added to broiler chicken diets reduce lipid oxidation and maintain color in breast meat during frozen storage, with mango seed extract at 400 ppm being the most effective.

O objetivo deste estudo foi de avaliar as características físico-químicas de formulações de néctares misto de suco de uva e bebida de gengibre e realizar testes sensoriais para selecionar a formulação com melhor aceitação sensorial. Três formulações foram preparadas nas proporções de 70/30; 50/50 e 30/70, respectivamente, para o suco de uva integral e bebida de gengibre. Foram realizadas análises físico-químicas de pH, sólidos solúveis totais, acidez total titulável, açucares redutores e totais e compostos fenólicos. Para as análises microbiológicas, realizou-se determinação de coliformes a 35 °C (UFC/mL) e bolores e leveduras. A avaliação sensorial teve a participação de 60 provadores não treinados e o produto foi avaliado quanto aos atributos de cor, aparência, aroma, corpo, sabor, doçura, acidez e impressão global em escala hedônica de 9 pontos. A atitude de compra foi avaliada mediante escala de 5 pontos. Os resultados das análises microbiológicas foram satisfatórios, com ausência de coliformes totais e fecais. Os parâmetros físico-químicos apresentaram-se coerentes para néctares mistos. O néctar misto com proporção de 70% de suco de uva integral e 30% de bebida de gengibre, apresentou maior índice de aceitabilidade para todos os atributos sensoriais, e bom desempenho para atitude de compra do produto. Portanto, esta formulação demonstra alto potencial para o mercado de néctares mistos.

In this study, the effect of dietary cashew nut shell liquid (CNSL) on the lipid stability and coloring of fresh and spray-dried yolks during storage was evaluated. Birds were fed according to the following treatments: diet without antioxidant and diets containing 0.25, 0.50, 0.75, or 1.00% CNSL. The fresh and spray dried yolks were stored for 60 and 180 days, respectively, and analysis of lipid oxidation and color were performed. For fresh yolks, 0.50% CNSL had the best results to prevent the damage of lipid oxidation, favoring the coloring during refrigerated storage for 60 days. For spray-dried yolks, the best results of lipid stability and yellowness was with 0.75% CNSL. Thus, the cashew nut shell liquid is a potential natural antioxidant for fresh and spray-dried yolk submitted to storage, when added in the laying diet. Practical Applications In recent years, the application of synthetic antioxidants in foods has become increasingly restricted due to the several studies indicating their potential toxic effects to the body. Thus, recent research has focused on the isolation and identification of effective antioxidants of natural origin. Thus, this paper is the first about the application of cashew nut shell liquid in eggs. The lipid oxidation in fresh and spray-dried yolks reduces with cashew nut shell liquid. This study indicates that cashew nut shell liquid is potential natural antioxidant when added in laying diets.

The objective of this work was to evaluate the influence of diets containing different lipid sources on eggs quality during refrigerated storage, on yolk fatty acid composition, and on cholesterol in the yolk. Four diets were used containing Soy Oil (SO), Sunflower Seed (SS), and Meat and Bone Meal + Soy Oil (MBM + SO) or Meat and Bone Meal + Tallow (MBM + TA). The experiment followed a factorial design 4 × 3 with four dietary treatments and three storage times. The eggs were stored at 4 °C for 0, 30, and 60 days. The collected eggs were analyzed for egg weight loss, Haugh units, yolk moisture, yolk lipid oxidation, and cooked yolk firmness. Refrigerated storage reduced Haugh units, and increased yolk moisture. Sixty days of storage time reduced the firmness of hard-cooked yolk. There was an interaction between dietary treatment and storage time for egg weight loss and lipid oxidation. With regard to yolk fatty acid profile, MBM + TA diet increased the contents of palmitic and palmitoleic acids. The levels of oleic and arachidonic acids were higher in yolks from birds fed with SS diet. Linoleic acid level was higher in the yolk from treatment with SO diet. Diets containing MBM + SO induced higher levels of docosahexaenoic acid. Yolk cholesterol content was reduced with the inclusion of SS in the diet. Therefore, the type of lipid present in the diet and refrigerated storage for 60 days at 4 °C can affect the egg quality. O objetivo deste trabalho foi avaliar a influência de rações contendo diferentes tipos de lipídios sobre a qualidade de ovos durante a estocagem sob refrigeração e sobre a composição de ácidos graxos e colesterol da gema. Foram utilizadas quatro rações contendo Óleo de Soja (OS), semente de girassol (SS), Farinha de Carne e Ossos + Óleo de Soja (FCO + OS) ou Farinha de Carne e Ossos + Sebo Bovino (FCO + SB). Seguiu-se desenho fatorial 4 × 3, com quatro tipos de rações e três tempos de estocagem. Os ovos foram estocados a 4 °C por 0, 30 e 60 dias. Os ovos coletados foram analisados para perdas de peso, unidades Haugh, umidade e oxidação lipídica da gema, e firmeza da gema cozida. A estocagem reduziu as unidades Haugh e aumentou a umidade da gema. Com 60 dias de estocagem houve uma redução da firmeza da gema cozida. Foi observada uma interação entre o tipo de ração e o tempo de estocagem para perdas de peso e oxidação lipídica. Quanto ao perfil de ácidos graxos, as dietas contendo FCO + SB promoveram aumento nos níveis de ácidos palmítico e palmitoleico. Os níveis dos ácidos oleico e araquidônico foram maiores nas gemas das aves alimentadas com SG. Os níveis de ácido linoleico foram maiores no tratamento contendo OS na dieta. Dietas contendo FCO + OS induziram maiores níveis de ácido docosaexaenoico. O conteúdo de colesterol das gemas foi reduzido com a inclusão de SG na dieta. Portanto, o tipo de lipídio presente na ração e a estocagem sob refrigeração podem afetar a qualidade do ovo.