Use of jabuticaba (Plinia cauliflora) skin in the processing of ice creams / Uso de piel de jabuticaba (Plinia cauliflora) en el procesamiento de helados

ABSTRACT The aim of this work was to process jabuticaba skin aqueous extract, varying the crushing and sieving time and to develop ice cream with different concentrations of jabuticaba skin extract, evaluate its physicochemical, microbiological and bioactive composition. Different extractive processes of jabuticaba skin were tested. Extract A was crushed for 25 seconds and sieved, extract B was crushed for 25 seconds without sieving, extract C was crushed for 45 seconds and sieved and extract D was crushed during 45 seconds not sifted. From the extract that presented the highest indices of bioactive compounds, formulations of ice cream with concentrations of 5, 10 and 15% were elaborated. Extract B showed the highest content of phenolic compounds (201.81 mg gallic acid. 100 g-1 skins), anthocyanins (60.32 mg cyanidin-3 glycoside.100 g-1 peels) and significant antioxidant activity (5047.72 g skins. g-1 DPPH) and was chosen to be added in the ice cream. The evaluated ice creams met the microbiological standards established by the Brazilian legislation. The use of progressive concentrations of jabuticaba skin extract in the elaboration of ice cream increased the rates of phenolic compounds and antioxidant capacity. The values found were significant and generated an alternative use for jabuticaba skin, which is normally discarded.

RESUMEN El objetivo de este trabajo fue elaborar extractos acuosos de piel de jabuticaba, variando el tiempo de trituración y cribado. Además de desarrollar helados con diferentes concentraciones de extracto de piel de jabuticaba, evaluando su composición físico-química, microbiológica y de compuestos bioactivos. Se analizaron diferentes procesos de elaboración de extractos de cáscara de jabuticaba, siendo denominados extracto A - triturado durante 25 segundos y tamizado, extracto B - triturado durante 25 segundos no tamizado, extracto C - triturado durante 45 segundos y tamizado y extracto D - triturado durante 45 segundos sin cribado. A partir del extracto que presentó los índices más elevados de compuestos bioactivos, se elaboraron formulaciones de helado con concentraciones de 5, 10 y 15%. El extracto B fue el que presentó mayor contenido de compuestos fenólicos (201,81 mg ácido gálico. 100 g-1 piel), antocianinas (60,32 mg cyanidina-3 glycosideo.100 g-1 piels) y significativa actividad antioxidante (5047,72 g piels. g-1DPPH) siendo el elegido para ser añadido en el helado. Los helados evaluados se encuentran dentro de los patrones microbiológicos estabelecidos por la legislación brasileña. La utilización de concentraciones progresivas de extracto de piel de jabuticaba en la elaboración de helado incrementó los índices de compuestos fenólicos y de capacidad antioxidante. Los valores encontrados son significativos y genera una alternativa en el aprovechamiento de la piel de jabuticaba, normalmente descartada.

ß-Glucanase Addition in Brewing Malt Produced by Reduced Time of Germination

Abstract The β-Glucans content has straight influence on the quality of malt and beer, mainly during the filtration step. Barley presenting high β-Glucan content demands longer germination time at malting. The application of commercial β-Glucanase is an alternative to accelerate the process and preserve the quality of malt. This work aimed to evaluate the effect of commercial β-Glucanase addition in malt produced within reduced germination time (64 h). Micro-malting was conducted with BRS-Caue and Elis barley cultivars at germination time 64 h and 96 h. The β-Glucanase concentration applied were 0, 25, 50 and 100 mg.kg-1. Barley, malt and wort samples were analyzed to check their physical-chemical features. Beers were produced with BRS-Caue malt and the physical-chemical and sensory attributes were analyzed. The commercial enzyme addition in BRS-Caue and Elis (64 h), at concentration 25 and 50 mg.kg-1, resulted in wort presenting proper β-Glucan content (≤ 178 mg.L-1). The beer produced with malt germinated for 64 h and added with 50 mg.kg-1 of β-glucanase was the one showing the largest number of physical-chemical and sensory parameters similar to the beer made with malt germinated for 96 h (conventional process). Commercial β-glucanase application in malt allowed accelerating the malting process without affecting the quality of the malt for beer production.

Assessment of nutritional and lipid quality of salted cereal bars prepared with different binding agents / Evaluación de la calidad nutricional y lipídica de barras de cereales saladas preparadas con diferentes aglutinantes

ABSTRACT The aim of this paper was to assess the nutritional and lipid quality of salty cereal bars preparedusing different binding agents. The experiment consisted of preparing four cereal formulations with four different binding agents (collagen, guar gum, xanthan gum and psyllium). The physicochemical characteristics and main minerals of the bars were assessed to determine the nutritional value, atherogenic index and thrombogenic index. The ratios between hypocholesterolemic and hypercholesterolemic fatty acids were determined to assess the lipid quality of the product. The results show that the bars have considerable lipid content, carbohydrates, protein, fiber and energetic value. The atherogenicindexindex, thrombogenic index, and ratios between hypocholesterolemic and hypercholesterolemic fatty acids for all the formulations had good lipid quality, which indicates that the bars are a healthy food alternative.

RESUMEN Este estudio tuvo por objetivo elaborar barras de cereales saladas, utilizando diferentes agentes de unión y evaluar su calidad nutricional y lipídica. Para ello se elaboraron cuatro formulaciones de barras de cereales alterando solamente los agentes de unión (colágeno, gomaguar, goma xantana y psyllium). En las barras de cereales desarrolladas se evaluó las características físico-químicas y principales minerales para determinar el valor nutricional y los índices de aterogenicidad (IA), trombogenicidad (IT) así como las razones entre ácidos grasos hipocolesterolémicos e hipercolesterolémicos (HH) para verificar la calidad lipídica del producto. Las barras desarrolladas presentaron considerables contenidos de lípidos, carbohidratos, proteína, fibras y valor energético. El perfil de ácidos grasos así como los índices de aterogenicidad (IA), trombogenicidad (IT) y razones entre los ácidos hipocolesterolémicos e hipercolesterolémicos (HH) mostraron para todas las formulaciones una buena calidad lipídica indicando una alternativa de alimento sano y diferenciado.

Armazenamento de pêssegos (Prunus persica L), cultivar Chiripá, em atmosfera controlada / Storage of Chiripa peach (Prunus persica L) in controlled atmosphere

Uma das principais alteraçöes durante o armazenamento refrigerado de pêssegos é a ocorrência de lanosidade. No presente trabalho, foi estudado o efeito da atmosfera controlada sobre a conservaçäo de pêssegos da cultivar Chiripá e, em particular, no controle de lanosidade. Os pêssegos foram colhidos com valores médios de firmeza de polpa (FP) de 50N, 7cmol.L(-1) de acidez total titulável (ATT), 13,8ºBrix de sólidos solúveis totais (SST) e coloraçäo de fundo verde-esbranquiçada. As frutas foram armazenadas em dois sistemas: 1) ar refrigerado (AR) a 0ºCñ0,5ºC e 90ñ5 por cento de umidade relativa (UR); 2) atmosfera controlada (AC) a 0ºCñ0,5ºC e 95ñ2 por cento UR, 1,5KPa de O2 e 5KPa de CO2. Na instalaçäo do experimento, aos 30 dias e aos 45 dias, coletaram-se amostras para avaliaçöes de FP, SST, ATT, ocorrência de lanosidade e de escurecimento interno, e análise sensorial. Estas análises foram realizadas 24 horas e 72 horas após a retirada das frutas das câmaras frias, em cujo período foram mantidas a 20ºCñ2ºC. A AC foi eficiente no controle de lanosidade , mantendo os pêssegos da cv. Chiripá em condiçöes de comercializaçäo por, no mínimo, 45 dias. Em AR este período foi inferior a 30 dias e ocorreram perdas significativas na qualidade das frutas.