New plant-based fermented beverage made of baru nut enriched with probiotics and green banana: composition, physicochemical and sensory properties.

This study aimed to evaluate the influence of potential functional ingredients-green banana starch, green banana pulp flour or whole green banana flour-on the composition, physicochemical and sensory properties of plant-based fermented beverages made of baru nuts. The incorporation of green banana-derived ingredients, especially the whole flour, increased protein (2.44-2.81 g/100 g), fibre (1.53-2.32 g/100 g), resistant starch (0.15-0.33 g/100 g) and ash (0.36-0.61 g/100 g) content in fermented beverages. The total phenolic content and antioxidant capacity were higher in beverages added with pulp or whole flour. The main polyphenols identified were catechin (0.75-4.97 mg/100 g), gallic acid (0.29-0.52 mg/100 g) and ferulic acid (0.17-0.64 mg/100 g). All beverages showed to be rich in unsaturated fatty acids (68%) as omega-3, omega-6, and conjugated linoleic acid. The incorporation of green banana in beverages enhanced the probiotic bacteria growth indicating the potential prebiotic effect of the unripe fruit. The sensory acceptance of fermented beverages was also improved after adding green banana. Overall, whole green banana flour stood out as the main factor that increased the nutritional value of baru nut fermented beverage. Green banana was used for the first time as a potential prebiotic ingredient in a plant-based beverage. This novel product represents a potential symbiotic non-dairy alternative that could offer health benefits to consumers. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05781-5.

Yield and Technological Quality of Pirarucu Trimming Surimi According to the Number of Washing Cycles, Rice Flour Content, and Cooking Temperature.

This research aimed to optimize surimi production with innovative raw materials called pirarucu trimmings and broken rice grains, which are by-products from food industries. The effects of three independent variables (number of washing cycles, content, and cooking temperature of rice flour-RF) on surimi's physical, chemical, and technological qualities were investigated through a Box-Behnken design. The number of washing cycles affected yield (77-93%), moisture (55-67%), lipids (18-35%), protein (7.15-11.88%), whiteness (46.73-64.45), chroma (8.86-13.18), hue angle (80.79-93.12°), cohesiveness (0.40-0.61), springiness (0.51-0.99), and freeze stability after 4 weeks (85.16-96.53%). RF concentration affected moisture, lipids, cohesiveness, springiness, and freeze-thaw stability after 4 weeks. RF cooking temperature affected moisture, chroma, cohesiveness, and springiness. The optimal conditions for surimi production with high yield and overall quality were three washing cycles, 6% of RF, and RF cooking temperature at 85 °C. It reveals the promising potential of both by-products to be used as an ingredient in restructured products and contribute to improving agri-industry sustainability.

High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: Physicochemical properties and sensory acceptance.

The aim of this study was to assess physicochemical properties and sensory acceptance of snack bars (SBs) made with different levels of maize biomass flour (MBF), rice flakes (RF) and oat flakes (OF). A simplex design was used, with 6 mixtures and 2 repetitions. The different levels of MBF, RF and OF used in the SBs influenced all physicochemical properties evaluated (moisture, water activity, specific volume, hardness and instrumental color). SB4 (containing 14.85:5:10.85% of MBF:RF:OF, respectively) and SB6 (containing 14:8:8% of MBF:RF:OF, respectively) were the closest to the desirable formulation according to the desirability diagram for the physicochemical properties of the SBs. SB1 (containing 20:5:5% of MBF:RF:OF, respectively) was also selected for sensory analysis as it showed the highest MBF content among all formulations. None SBs presented a microbiological risk. The SB6 presented the highest sensory acceptance and purchase intent, highlighting its rich content of dietary fiber (16.45 ± 0.1 g/100 g) and protein (7.04 ± 0.02 g/100 g) besides its low-calorie characteristic (1421.22 kJ/100 g/339.68 kcal/100 g). The development of SBs using MBF is feasible in relation to their physicochemical and sensory properties, which can stimulate the sustainable production of new goods from this by-product.

Chemical profile of colorful bean (Phaseolus vulgaris L) flours: Changes influenced by the cooking method.

This study aimed to determine how the cooking methods change the phenolics and saponins profiles, oligosaccharides, antinutrients and antioxidant properties of flours from colorful beans. The autoclave cooking consisted of: 6 h soaking and 5 min cooking (C5); and 20 min cooking without soaking (C20). Both cooking methods significantly promote changes on the chemical compounds studied, and the intensity of these variations were affected by the cultivars. Most of flours of C5 beans presented a lower loss of anthocyanins (3.9-70.0%), DPPH (11.7-87.2%), ABTS (0.0-82.7%), and tannins (0.0-90.0%) compared with C20. The cooked flours of Artico and Realce showed some similarities among chemical compounds, as well as the lowest concentration of tannins (0.0 mg‧g-1), antioxidant activity (0.40 µmol Trolox‧g-1), and higher amounts of oligosaccharides and acetylcholine. Most of cooked flours presented a reduction in phenolics and soyasaponins αg and ßg, and an increase in soyasaponins Ba and I and oligosaccharides (mainly C20 flours).

Pasting and thermal properties of fermented cassava (Manihotesculenta Crantz).

Cassava (Manihotesculenta Crantz) is used in various applications and recipes worldwide. The natural fermentation of this root flour produces the "puba", a typical food from the north of Brazil. The evaluation of the qualities of the puba flour is little explored, thus, this study aimed to evaluate the pH (of the fermentation liquid), the texture of cassava pieces after a fermentation process, puba flour instrumental color parameters and its thermal and pasting properties. The pH and the force decreased with the incubation time. Puba flour from 3 to 7 days had the highest lightness, being good for food application. "a" and "b" values showed that the roots tended to a light blueish green due to post-harvest degradation and fermentation. The results of DSC analyses demonstrated that there was no significant difference in the gelatinization initial temperature between days 1-7, as well, no significant changes were observed in gelatinization peak temperature, conclusion temperature and gelatinization enthalpy. For the paste properties, the viscosity peak and breakdown slightly increased, and no significant changes as observed in final viscosity, setback and paste temperature on the days of fermentation. Therefore, the fermentation conditions (size of the pieces), the microorganisms (intrinsic of the material), and the time of seven days was not enough to promote drastic changes in the granules of cassava starch.

Vinegar from Anacardium othonianum Rizzini using submerged fermentation.

BACKGROUND: Anacardium othonianum Rizzini is a native Cerrado fruit, recently described in the literature. Its use is restricted to its native region and there is a lack of studies regarding production of vinegar from the pulp. This work aims to investigate the production of A. othonianum Rizzini vinegar using submerged fermentation. RESULTS: The density, alcohol content, proximal composition, pH, color coordinates, and chromatographic profile of the volatile compounds were analyzed in the slurry, fermented juice, and vinegar produced from the corpulent parts of A. othonianum Rizz. Sensory acceptance and willingness to pay were also assessed with vinegar at 4% and 6% of total acidity. The results indicated compliance with European legislation and the presence of volatile compounds such as carbon dioxide, acetic acid, ethanol, and acetaldehyde in the analyzed vinegars. Our results indicate the potential of vinegar production from A. othonianum, with 74% and 86% willingness to pay. CONCLUSIONS: The process of transformation of the fruit pulp into new products can contribute to fruit valorization and consequent preservation of the plant in the Cerrado biome. To the best of our knowledge, this is the first report of volatile compounds and minerals in A. othonianum Rizz. slurry. Our observations can be used as a basis for future studies regarding the preparation of vinegars from this species and for investigating their application in cooking and guiding consumer perception. © 2020 Society of Chemical Industry.

Physicochemical quality and sensory acceptance of toasts with partial replacement of wheat flour by maize biomass flour.

The aim of this study was to assess physicochemical and sensory viability of toasts developed from the partial replacement of wheat flour (WF) by maize biomass flour (MBF). Different levels of MBF (0, 5, 10, 15 and 20 g 100 g-1) were used. Data obtained were evaluated by univariate and multivariate analyses. The level of replacement of WF by MBF influenced all physicochemical properties of the toast. Moisture (5.67-7.12 g 100 g-1), hardness (56.67-131.66 N), chroma of crust and crumb (29.86-30.27 and 19.76-25.83, respectively), and hue angle of crust and crumb (60.32°-64.79° and 81.41°-82.06°, respectively) were increased; and area (2286.4-1658.1 mm2), specific volume (3.47-1.83 mL g-1) and luminosity of crust and crumb (62.39-59.67 and 65.49-62.54, respectively) were decreased as the level of substitution of WF by MBF increased. The toasts did not present microbiological risk. The formulations with higher sensory acceptance were 5 and 15 g 100 g-1 of MBF, being considered rich in proteins (16.25 and 15.43 g 100 g-1, respectively) and rich in dietary fibers (12.10 and 16.02 g 100 g-1, respectively), therefore with high nutritional and functional values. The production of toasts with partial replacement of WF by MBF is feasible in relation to physicochemical and sensory characteristics, which it may stimulate exploitation of this by-product and sustainable production of baked goods.

The effect of active coating and refrigerated storage on the quality of avocado cultivar, Quintal.

Postharvest technologies, such as the application of coatings, could contribute to the extension of the shelf life of avocado fruit. The objective of the present research was to evaluate the effects of coating, based on agro-industrial co-products (citrus pectin, broken rice grain flour, and cellulosic rice skin nanofiber), sorbitol and potassium sorbate, on the quality of avocado (cultivar 'Quintal') stored under refrigeration. The coating contributed to a longer conservation of the green color of avocado, both peel and pulp, and significantly reducing the respiration rate of the coated fruit, which was 35% lower than that of the control fruit. The coated fruit was firmer and, possibly, the addition of cellulosic nanofiber contributed to the maintenance of this firmness. Regarding the bioactive compounds, there was no difference (p > 0.05) among the coated and control fruit. During refrigerated storage, total phenolic compounds content increased (p < 0.05) from 311.44 ± 25.89 to 800.25 ± 160.74 mg kg-1 gallic acid equivalents (GAE) in the control fruit, and from 242.86 ± 52.33 to 584.75 ± 125.57 mg kg-1 GAE in the coated fruit. It was concluded that the shelf life of avocado (cultivar 'Quintal') could be extended and ripening delayed by a minimum of 8 days, by applying a coating formulated with rice flour, pectin, sorbitol, potassium sorbate, and cellulosic rice skin nanofiber.

Physicochemical, structural, and thermal properties of "batata-de-teiú" starch.

Jatropha elliptica (Pohl) Muell Arg is a sub-shrub herbaceous plant native to the Brazilian Cerrado, and popularly known as "batata-de-teiú". There is lack of scientific knowledge about the structural characterization, physicochemical and technological aspects of the carbohydrate content present in Jatropha elliptica roots. Thus, this work aim contributes with new data about the evaluation of chemical-structural, thermal and technological properties of starch extracted from "batata-de-teiú". The starch presented low levels of ash, protein and total fiber and amylose content of 32.82%. The initial gelatinization temperature of "batata-de-teiú" starch was 70.1 °C, peak temperature was 73.84 °C and final 85.52 °C, and starch had low trend to retrogradation. The results of x-ray and 13C cpmass show a A-type structure with high crystallinity degree. Finally, this results suggested that the "batata-de-teiú" starch is a macromolecular structure with high branching degree, favoring intermolecular Coulomb, Van der Waals forces and hydrophobic interactions, which directly corroborated with the low solubility observed (maximum of 6.44 g·100 g-1 at 80 °C). The extraction of "batata-de-teiú" starch can be viable, and it has technological characteristics suitable for use in the food industry or pharmaceuticals, since "batata-de-teiú" starch has good thermal stability and low trend to retrogradation.

Quantitative Cellular Evaluation and Anatomical Organization of the External Region of Different Genetic Materials and Maturation Stages of Tomato Processing

Abstract The effect of the anatomical structure of tomato skin may be significant for quality determination at the harvest point, but the definitions of cells that constitute the skin of fleshy fruits, such as tomato, are still unclear, providing contradictory descriptions. The aim of this study was to evaluate the epidermal tissue of different genetic materials of tomato processing (IT761, U2006, TC2736, CVR2909 and F3060) and maturation stage, in order to compare and choose genetic materials with morphological characteristics of the epidermis region more appropriate for the bulk transport. Micrographs were used for cell measurements using the Image J software. Cuticle undergoes thickening during fruit growth, and reduction in full maturation. Genetic materials presenting fruits with thicker cuticle at the harvest stage (CVR2909, F3060 and IT761) were more advantageous due to their mechanical resistance. Cuticle deposition ends before full fruit maturation, resulting in a decrease in the amount of cutin per surface unit, consequently decreasing cuticle thickness in the ripe fruit. The characteristics observed in the tomato fruit mesocarp clearly showed the disruption of the cell wall during the fourth maturation stage related to loss of fruit firmness. Among the new genetic materials, F3060 has a greater potential to become cultivated for industrialization due to its morphological characteristics, such as elevated cuticle thickness and high values for width, height, perimeter and area of epidermal cells in full maturation stage, which make it suitable for bulk transport.

Nutritional value of gluten-free rice and bean based cake mix / Valor nutricional de mistura de bolo sem glúten a base de arroz e feijão

ABSTRACT: Gluten-free foods are a growing trend in the domestic and international markets, contributing to health and wellness, especially the celiac public. The objective of this study was to create a new option of gluten-free food by replacing wheat flour by rice grit flour, cornstarch, and extruded split bean flour, and to aggregate value to low cost industrial byproducts. A new food product was developed and its components analyzed for their nutritional characteristics and changes during baking. The baked cakes can be a source of protein, had a good starch and protein digestibility, and low antinutritional factors, notably tannins. Incorporation of an extruded bean flour in a gluten-free cake mix improves protein digestibility, total dietary fiber, and raises ash, iron, and zinc contents.

RESUMO: Os alimentos sem glúten são uma tendência crescente no mercado doméstico e internacional, contribuindo para a saúde e o bem-estar, principalmente do público celíaco. O objetivo deste estudo foi desenvolver novas opções de alimentos sem glúten, substituindo a farinha de trigo por farinha de arroz, amido de milho e farinha de feijão extrusada, agregando assim valor a subprodutos industriais de baixo custo. Um novo produto alimentar foi desenvolvido e seus componentes analisados quanto às suas características nutricionais e alterações durante o cozimento. Os bolos assados podem ser fontes de proteínas, possuem boa digestibilidade de amido e proteínas e baixos fatores antinutricionais, principalmente taninos. A incorporação da farinha de feijão extrusada na mistura para bolos sem glúten melhorou a digestibilidade das proteínas, a fibra alimentar total e aumentou o teor de cinzas, ferro e zinco.

Use of agricultural by-products in extruded gluten-free breakfast cereals.

The objective of this study was to evaluate the effect of the extrusion moisture and temperature on the physical characteristics of breakfast cereals. The chemical composition, microbiological risk and acceptance of the selected breakfast cereal with the best physical quality were assessed to determine the technological viability of the use of these by-products by the food industry. The response surface method and a rotatable central composite design were used, and a desirability test was performed based on adjusted regression models. The breakfast cereal produced under these conditions had protein, lipid and dietary fiber contents of 7.55, 0.97 and 6.12 g 100 g-1, respectively. In regards to the sensory analysis, the evaluated breakfast cereal received average acceptance scores ranging from "neither like or dislike" to "like moderately". The use of rice, passion fruit and milk by-products was shown to be an alternative for the production of extruded breakfast cereal.

Waxy maize starch modified by sun-drying after spontaneous or backslopping fermentation.

This study aimed to investigate the influence of sun-drying after spontaneous or back-slopping fermentation on waxy maize starch (WMS) properties by thermal and pasting properties, water activity and chemical composition, swelling power and solubility, and morphological characteristics. The microbial metabolism affected chemical composition, as back-slopping fermentation reduced the time for achieving 4% of total acidity from 27 to 7 days. WMS was susceptible to surface degradation by the fermentation process. The kind of fermentation did not change the gelatinization parameters, viscosity breakdown and oil solubility. FS decreased peak viscosity, final viscosity and setback values, while increasing peak time and paste temperature values, showed more statistical differences with respect to WMS than BSF. Back-slopping fermentation can speed up the process of the modification of waxy maize starch, and change its functional properties, which can extend the WMS industrial applications.

Extraction, characterization and technological properties of white garland-lily starch.

The white garland-lily rhizomes represent a potential source for starch extraction. Thus, the present study aimed to contribute with new data about the starch extraction yield and to characterize the chemical-structural, thermal and technological properties of the white garland-lily starch. The rhizomes harvested in the dry season presented greater starch yields (22.0 g 100 g-1) than in the early summer (6.9 ±â€¯0.5 g 100 g-1) (d.b). The starch presented adequate purity (97.67 g 100 g-1), the granules were flat, with the thickness varying from 2 to 6 µm and length between 12 and 38 µm, and they showed no birefringence. They presented an amylose content of 59.16 g 100 g-1, crystallinity of 19.30% and type B starch. The C13 CP/MAS spectrum presented an amorphous pattern although indicating a transition to type V. This was a product with moderate swelling power and a high gelatinization peak temperature (76.78 °C). The extraction of white garland-lily starch is feasible in the dry season when it has chemical-structural, thermal and technological properties suitable for use in the food industry, related to its high amorphous starch content.

Broken rice grains pregelatinized flours incorporated with lyophilized açaí pulp and the effect of extrusion on their physicochemical properties.

Liophilized açaí pulp (LAP), which is considered a power food, could enrich broken rice grains flours (BRG), which is an abundant by-product in many countries. The extrusion could change the physico-chemical properties of this mixture, which later could be applied in the development of instant food products, as an appeal regarding the appearance, nutritional value and the presence of bioactive compounds. This study examined the effect of LAP incorporation (0, 5, 10, 15, and 20%) on the physical, chemical, and functional properties of BRG pregelatinized flours at mild extrusion conditions. Extrusion significantly changed the solubility and absorption of water, the thermal and pasting properties of pregelatinized flours. DSC analysis did not show gelatinization peaks after extrusion, indicating a total gelatinization of the starch. Extrusion also affected the color and chemical composition, and to a greater extent, the anthocyanin content, the phenolic compounds and the antioxidant capacity, despite the mild process conditions. The mixture with 10% LAP resulted in a product with a reddish color, rich in fiber and presented lower loss of anthocyanin (27.16%), therefore, the most suitable to be used as an ingredient in the preparation of ready-to-eat foods with higher functional value.

Characterization of tomato processing by-product for use as a potential functional food ingredient: nutritional composition, antioxidant activity and bioactive compounds.

Tomato pomace, a by-product generated during tomato processing, was collected at a large tomato processing industry. The by-product was mainly constituted of tomato skin (61.5%), and presented high moisture content (66.58 g.100g-1 wet basis). Among the nutrients, the highest content was of dietary fibre, followed by proteins and fat (50.74, 20.91, 14.14 g.100g-1 d.w., respectively). The pomace has high in vitro antioxidation capacity, especially when measured with the TEAC assay (224.81 µmol Trolox equivalent 100g-1 d.w.). This is due especially to the high amount of lycopene remaining in the by-product after processing (446.9 µg.g-1 d.w). The waste was fractioned into skin and seed fractions by sedimentation, resulting in the increase of lycopene yield by 55%, when using skin fraction as the source material in place of the whole pomace. This by-product shows great potential for being used as a source of the ingredients of high nutritional value, especially dietary fibre and lycopene.

Roasting soybeans in a microwave for manufacturing chocolate dragées / Torração de soja em micro-ondas para desenvolvimento de drágeas de chocolate

ABSTRACT: This study aimed to evaluate the effect of different microwave-roasting timeson different sizes of soybean grains with black tegument to achieve the best crunchiness, flavor, and hardness. Black soybean dragées- containing a soybean core coated with layers of chocolate (dragée) - were manufactured, and their nutritional value, microbiological risk, acceptability, and consumer-purchase intentions were verified. Flavor and crunchiness of the roasted black soybeans wereonly affected by the roasting time in the microwave, whereas the hardness was only affected by grain size. The best core of the dragéewas obtainedusing grains ofsieve size 15 (large grains) roastedin the microwave for 11 min; this core presented higher frequencies for extremely crunchy notes (56%), toasted flavor (61%), and an instrumental hardness close to that of the existing commercial product (33.17 N). The manufactured dragées did not present resistant starch, anthocyanins, and microbiological risk, and they were sensorially accepted by the tasters (mean scores of 7.77 for texture and 8.36 for appearance on a scale of 1 to 9). Thus, roasted black soybean dragéeshave a high marketing potential from technological, nutritional, and sensorial points of view.

RESUMO: Este estudo objetivou avaliar o efeito do tempo de torra no micro-ondas para diferentes tamanhos de grãos de soja tipo alimento de tegumento preto, de forma a atingir a melhor crocância, sabor e dureza, e em seguida caracterizar o seu confeito, estruturado na forma de núcleo e camadas de cobertura de chocolate (drageados), em relação ao valor nutricional, risco microbiológico, aceitabilidade e intenção de compra pelos consumidores. O sabor e a crocância da soja preta torrada foram afetados somente pelo tempo de torra em micro-ondas, enquanto a dureza somente foi afetada pela dimensão dos grãos. O melhor núcleo (selecionado) foi obtido com os grãos de peneira 15 (grãos grandes), no tempo de 11 min de torra em micro-ondas, pois apresentou maior frequência para as notas de extremamente crocante (56%), sabor de torrado (61%), e uma dureza instrumental próxima ao produto comercial (33,17 N). As drágeas não apresentaram amido resistente, antocianinas e risco microbiológico, e foram sensorialmente aceitas pelos provadores (scores médios de 7,77 para textura e 8,36 para aparência, em uma escala de 1 a 9). Portanto, o drageado de soja preta torrada com chocolate é viável do ponto de vista tecnológico, nutricional e sensorial, com alto potencial de comercialização.

Physicochemical and technological characteristics of arrowroot flour modified by ultrasound and low-temperature heat treatment / Características físico-químicas e tecnológicas da farinha de araruta modificada por ultrassom e por tratamento térmico de baixa umidade

ABSTRACT: Arrowroot is a plant abundant in starch content, and because it does not possess gluten proteins in its composition, its utilization is of great interest in the production of food for people who are intolerant to these proteins. The substitution of gluten involves the use of thickening agents, such as pre-gelatinized starches or flours, which can be obtained by physical processes. In this context, the aim of this study was to evaluate the physicochemical and technological characteristics of arrowroot flour (AFU) modified by ultrasound, in the functioning of intensity and time, and modified by low humidity heat treatment (LHHT) as a function of temperature and time. Besides characterizing AFU and AFLHHT, we aimed their future application in products without gluten. All independent variables affected (P<0.05) water absorption index (WAI) and water solubility index (WSI) at 28 °C; WSI was at 80 °C, peak viscosity, final viscosity, setback and enthalpy of gelatinization (ΔH). The selected AFU was processed in 15 min at an ultrasound intensity of 43.5%, while AFLHHT was at 105 °C for 15 min. Neither of them presented significant differences in relation to their proximal composition. It is concluded that the modification of AF by both methods is feasible, and it is possible to predict its use in the formulation of foods without gluten, due to their physicochemical and technological characteristics which are more appropriate than those of AF.

RESUMO: A araruta é uma planta que apresenta conteúdo abundante de amido, e por não apresentar as proteínas do glúten em sua composição desperta o interesse da sua utilização na produção de alimentos para pessoas intolerantes a essas proteínas. A substituição do glúten envolve a utilização de agentes espessantes, como amidos ou farinhas pré-gelatinizados, que podem ser obtidos por meio de processos físicos. Neste contexto, o objetivo deste estudo foi avaliar as características físico-químicas e tecnológicas da farinha de araruta (FA), FA modificada por ultrassom (FAU) em função da intensidade e tempo, e FA modificada por tratamento térmico de baixa umidade (FATTBU) em função da temperatura e tempo, além de caracterizar FAU e FATTBU selecionadas, visando sua futura aplicação em produtos sem glúten. Todas as variáveis independentes afetaram (P<0.05): índice de absorção de água (IAA) e o índice de solubilidade em água (ISA) a 28 °C, ISA a 80 °C, viscosidade de pico, viscosidade final, tendência a retrogradação e entalpia de gelatinização (ΔH). A FAU selecionada foi processada em 15 min em intensidade do ultrassom de 43,5%, enquanto FATTBU a 105 ºC por 15 min. Ambas não apresentaram diferenças significativas em relação à composição proximal. A modificação da FA tanto por ultrassom como por tratamento térmico com baixa umidade é viável, e é possível prever a sua utilização na formulação de alimentos sem glúten, devido as suas características físico-químicas serem mais apropriadas que a da FA.

Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage.

This study aimed to verify the technological feasibility, chemical quality and sensory acceptance of alcoholic fermented beverage obtained from sugarcane juice. A completely randomized design was applied. Sugar and alcohol content, phenolic (HPLC-MS) and volatile (GS-MS) compounds, pH, density, dry matter and acidity of the fermented beverage of sugarcane were quantified, as well as the acceptance of the product was carried out. The complete fermentation of sugarcane lasted 7 days, and it was obtained an alcohol content of 8.0% v/v. Titrable acidity of the beverage was of 67.31 meq L-1, pH 4.03, soluble solids of 5 °Brix, reducing sugar of 0.07 g glucose 100 g-1, density of 0.991 g cm-3, reduced dry matter of 14.15 g L-1, sulfates lower than 0.7 g K2SO4 L-1. Various phenolic compounds, among which, gallic acid (10.97%), catechin (1.73%), chlorogenic acid (3.52%), caffeic acid (1.49%), vanillic acid (0.28%), p-coumaric acid (0.24%), ferulic acid (6.63%), m-coumaric acid (0.36%), and o-coumaric acid (0.04%). Amongst aromatic compounds, were found mainly esters with fruity aromas (ethyl ester hexanoic acid and ethyl ester octanoic acid). The sugarcane juice can be commercialized as an alternative wine, as it presented adequate features to an alcoholic fermented beverage and was sensory accepted by consumers.

The Impact of Heat-Moisture Treatment on the Properties of Musa paradisiaca L. Starch and Optimization of Process Variables.

Starch stability under the processing conditions can be improved by modifying the granule structure using chemical and/or physical processes. The effect of heat-moisture treatment (HMT) on the physicochemical, morphological, pasting and thermal properties of green banana (Musa paradisiaca L.) starch was investigated. To analyze the changes in starch properties due to the combined effect of the process variables, time (h), moisture (%), and temperature (°C) were considered as independent variables using a central composite rotatable design. The native starch extracted using ammonium hydroxide as an antioxidant contained 80.4% total carbohydrates, 53.7% apparent amylose, 11.46% moisture, and other constituents (ash, protein, lipids), which accounted for less than 1%. The granule morphology was affected by the moisture and temperature used in HMT. A and B type X-ray diffraction patterns were observed in the native and modified starch. Mathematical models that describe the behaviour of modified starch properties as a function of the evaluated parameters were obtained. The variables time and temperature significantly affected the physicochemical, rheological and digestibility properties of starch.