Gluten-free green banana flour muffins: chemical, physical, antioxidant, digestibility and sensory analysis.

Considering the low availability of gluten-free products that are offered an affordable price and good sensory characteristics, the main objective of the study was developed a gluten-free muffin based on green banana flour and evaluate their physical-chemical and sensorial aspects. The quality of the muffin was analyzed through such moisture content, ashes, proteins, lipids, fiber, carbohydrates, total caloric content, yield mass, weight loss in the supply, antioxidant activity, protein digestibility, and hedonic scale. The results showed that the gluten-free muffin had a moisture content of 26.7%, ash of 2.39%, lipids of 15.4%, proteins of 10.3%, fibers of 1.2%, carbohydrates of 44.0%, the total caloric value of 261.2 kcal, high protein digestibility and moderate antioxidant activity. The acceptability index was 84.5%. It has been concluded that gluten-free muffin with green banana flour is a viable alternative for the reason that they have higher protein content than other alternative flours.

Consumers' Sensory Perception of Food Attributes: Identifying the Ideal Formulation of Gluten- and Lactose-Free Brownie Using Sensory Methodologies.

Products for consumers with special needs (celiac) and those who prefer a differentiated diet are necessary due to growing demand and a niche market to be exploited. The incorporation of other substances in the formulation of cakes requires a detailed analysis of their characteristics and sensorial attributes. However, the use of these flours may change the sensory characteristics of a product that is normally made from wheat flour. This study aimed to identify the ideal formulation of gluten- and lactose-free brownies made with rice flour and beans/lentils in consumer perception, through the combination of sensory tests. Using these data, the aim was to define recommendations for the reformulation of a product of high consumer acceptance, using easily accessible ingredients. The sensory methods used were descriptive analysis with a group of 20 trained evaluators and a group of 100 consumers evaluated through the check-all-that-apply and just-about-right questionnaire; all groups performed the acceptance test by hedonic scale. Data were analyzed using multivariate techniques and correlation matrices. The results showed that the attributes selected by the trained evaluators and consumers were sufficient to indicate that color and texture were the most striking characteristics that should be improved in brownie formulations without gluten and lactose. PRACTICAL APPLICATION: The study assumes that from the combination of sensory methods it is possible to verify the attributes that are most attractive to consumers in gluten-free and lactose-free cake formulations, using easily accessible ingredients that have technological, nutritional, and sensory quality, such as those formulated with wheat.

Antibacterial activity, optical, mechanical, and barrier properties of corn starch films containing orange essential oil.

The incorporation of antimicrobial compounds into natural polymers can promote increased shelf life and ensure food safety. The aim of this study was to evaluate the antibacterial activity, morphological, optical, mechanical, and barrier properties of corn starch films containing orange (Citrus sinensis var. Valencia) essential oil (OEO). The corn starch films were prepared using the casting method. OEO and the corn starch films incorporated with OEO showed higher antibacterial activity against Staphylococcus aureus and Listeria monocytogenes. The addition of OEO to the films increased the morphological heterogeneity and contributed to the reduction of the tensile strength and elongation of the films, and it increased the moisture content, water solubility, and water vapor permeability. The water vapor permeability and partial or total solubility of a film in water prior to consumption of a product are of interest when the film is used as food coating or for encapsulation of specific molecules.

Analysis of the perception and behavior of consumers regarding capybara meat by means of exploratory methods.

The objective of this work was to identify the perception of consumers regarding the consumption of capybara meat, as well as to generate information that will help in the development of the productive chain of the species. Free word association and application of a questionnaire containing questions were performed. We classified dimensions with categories related to the words of greatest impact mentioned. Through the method of word association, it was noticed that terms related to taste and aroma were the most cited. From the 14 factors explored by the questionnaire, four were identified as responsible for explaining 71% of the total common variance of the variables. The exploratory and confirmatory factorial analysis showed that four factors were sufficient to measure the main characteristics that should be considered in marketing strategies by the industries and breeders who want to increase the consumption of capybara meat. These main factors were animal welfare, price, quality and the dissemination of the benefits of meat.

Effect of anaerobic bovine colostrum fermentation on bacteria growth inhibition / Efeito da fermentação anaeróbica do colostro bovino na inibição do crescimento de bactérias

ABSTRACT: Efficient handling programs that provide high quality colostrum in adequate amounts to dairy farm calves are needed to assure their health and survival. Replacers (or milk substitutes) often become necessary when colostrum presents inadequate quality, or in order to break the cycle of infectious disease transmission. In this study we aimed to assess the effect of anaerobic fermentation processing (colostrum silage) on bacterial that represent interest to animal health. Colostrum samples were inoculated with cultures of Brucella abortus , Escherichia coli , Leptospira interrogans serovar Copenhageni , Mycobacterium bovis , Salmonella Enteritidis , Salmonella Typhimurium , Staphylococcus aureus , and Bacillus cereus and then subjected to anaerobic fermentation. On the first day, and every seven days until 30th days after fermentation, the samples were cultured and colony forming units counted. At seven days of fermentation, B. abortus , L. interrogans , and M. bovis were not detected. At 14th days of fermentation, E. coli , S. aureus , S. Enteritidis and S. Typhimurium were no longer detected. However, we were able to detect both lactic acid bacteria and B. cereus until 30th days of fermentation. From this study we suggested that anaerobic fermentation processing can inhibit important bacteria that cause economical losses for the cattle industry. The observations suggested that colostrum silage is a promising form to conserve bovine colostrum.

RESUMO: Eficientes programas de manejo que permitem o fornecimento de colostro de alta qualidade e em quantidades adequadas para bezerros são necessários para garantir a sua saúde e sobrevivência. Substitutos do leite tornam-se frequentemente necessários quando o colostro apresenta qualidade inadequada ou a fim de quebrar o ciclo de transmissão de doenças infecciosas. Este estudo teve como objetivo avaliar o efeito da fermentação anaeróbica do colostro bovino (silagem de colostro) sobre bactérias de interesse para a saúde animal. Alíquotas de colostro foram inoculadas com culturas de Brucella abortus , Escherichia coli , Leptospira interrogans serovar Copenhageni , Mycobacterium bovis , Salmonella Enteritidis , Salmonella Typhimurium , Staphylococcus aureus e Bacillus cereus e submetidas ao processo de fermentação anaeróbia. No primeiro dia e a cada sete dias até o 30o dia de fermentação, as alíquotas foram cultivadas e analisadas pela contagem de unidades formadoras de colônias. Aos sete dias de fermentação, unidades formadoras de colônias de B. abortus, L. interrogans e M. bovis não foram detectadas e unidades formadoras de colônia de E. coli , S. aureus , S. Enteritidis e S. Typhimurium não foram observadas no 14o dia de fermentação. No entanto, B. cereus e bactérias ácido lácticas foram detectadas até o 30o dia de fermentação. Este estudo sugere que o processo de fermentação anaeróbia do colostro bovino proporciona efeitos inibitórios sobre as bactérias avaliadas, constituindo-se num promissor método de conservação do colostro bovino.

Effect of different types of processing on the total phenolic compound content, antioxidant capacity, and saponin content of Chenopodium quinoa Willd grains.

The effects of five processing forms on the content of phenolic compounds, antioxidant capacity, and saponin content in quinoa grains were evaluated. The processes included washing, washing followed by hydration, cooking (with or without pressure), and toasting. The highest content of phenolic compounds was obtained after cooking under pressure; however, these compounds also increased with grain washing. The toasting process caused the greatest loss. The antioxidant capacity of the grains was similarly affected by the processing techniques. According to the amount of saponins, the grains were classified as bitter. Washing caused a reduction in these compounds, but the levels remained unchanged after cooking (with and without) pressure and toasting; however, they significantly increased after hydration. Cooking, especially with pressure, had greater effects than the other processes, and potentiated the functional properties of quinoa grains.

Impact of Different Salts in Soaking Water on the Cooking Time, Texture and Physical Parameters of Cowpeas.

The characteristics of modern life has led consumers to seek convenience and speed in food preparation, but storage, which is often prolonged, can result in grain hardening, leading to higher energy consumption during preparation, grain with increased hardness is often discarded. Due to the increasing global demand for grain, the use of alternative techniques aimed at reducing grain waste is necessary. Therefore, we studied a method that meets consumer demand and results in better use of harvested grain. The beans studied were cowpea beans (Vigna unguiculata) of the BRS Guariba cultivar after 1 and 12 months of storage. Sodium chloride (NaCl), potassium chloride (KCl) and sodium bicarbonate (NaHCO3) were added to soaking water at different concentrations as a way to reduce cooking time. These beans were placed in soaking water for 12 h at 3 concentrations (0, 1.0 and 2.5%). The cowpeas soaked in water containing NaHCO3 presented the highest hydration coefficient, which increased with the salt concentration; these beans also had decreased hardness, chewiness and cooking time.

Anaerobically fermented colostrum: an alternative for feeding calves / Colostro fermentado anaerobicamente: uma alternativa para alimentação de bezerras

Milk or commercial milk replacer blends are the most expensive components in final costs of calves breeding. Colostrum is available and it is the appropriate sources for calves' nutrition, being an excellent option as milk substitute. Besides having both nutritional and immunological characteristics that are superior to milk, colostrum represents no costs to the producer. However, difficulties in preservation of colostrum generate controversy results. The aim of this study was to evaluate the anaerobically fermented colostrum (colostrum silage) as liquid diet for dairy calves. We evaluated the microbiological and physicochemical properties of silage, and performance of 31 animals up to 60 days age. From 21 days until 360 days of fermentation we isolated only bacteria of the genus Lactobacillus spp. The physicochemical evaluation of colostrum silage revealed a tendency to maintain the protein, dry matter and fat values during the evaluation period. The average weight gain of calves fed with milk was 0.6kg day-1 for female and 0.6g day-1 for males while those fed with colostrum silage was significantly higher (P<0.05) with a mean of 0.7kg day-1 for female and 0.7kg day-1 for males. The results of this study demonstrated that colostrum silage keeps the properties necessary for the development of the calves and is a suitable replacement for calves' milk.

O leite ou substitutos comerciais do leite são os componentes mais caros do custo final da criação de bezerras. O colostro é uma fonte adequadada de nutrientes, sendo uma excelente opção como substituto do leite. Além de ter características nutricionais e imunológicas superiores ao leite, o colostro não representa custos para o produtor. No entanto, as dificuldades de preservação do colostro têm gerado resultados controversos. O objetivo deste estudo foi avaliar o colostro fermentado anaerobicamente (silagem de colostro) como dieta líquida para bezerras leiteiras. Foram avaliadas as propriedades microbiológicas e físico-químicas da silagem de colostro e o desempenho de 31 animais até 60 dias de idade. A partir de 21 dias até 360 dias de fermentação, foram isoladas apenas bactérias do género Lactobacillus spp. A avaliação físico-química da silagem de colostro revelou uma tendência para manter os valores de proteína, gordura e matéria seca durante o período de avaliação. O ganho médio de peso dos bezerros alimentados com leite foi de 0,6kg dia-1 para as fêmeas e de 0.6kg dia-1 para os machos, enquanto que o ganho médio de peso para os animais alimentados com silagem colostro foi significativamente maior (P<0,05), com média de 0,7kg dia-1 para as fêmeas e 0,7kg dia-1 para os machos. Os resultados deste estudo mostram que a silagem de colostro mantém as propriedades necessárias para o desenvolvimento dos animais, sendo um substituto adequado para o leite.

Addition of green banana flour to instant noodles: rheological and technological properties / Adição de farinha de banana verde em macarrão instantâneo: propriedades reológicas e tecnológicas

Nowadays, there is considerable concern about the consumption of high fat and low fiber foods. The objective was to develop instant noodles (IN) with functional properties by adding 10 percent green banana flour (GBF), and determine the effect of this on the dough rheological properties. Noodles were obtained through sheeting, steaming and frying process. The IN were characterized for their moisture, fat, resistant starch (RS), texture and color. The proximate composition showed that GBF was rich in ash (3.16 percent), fiber (8.88 percent) and RS (45.70 percent), being an attractive raw material for the production of functional IN. When 10 percent GBF was added, rheological properties of dough changed because of dilution of gluten, making it weaker, but with enough extensibility and elasticity for functional IN production. The addition of 10 percent GBF significantly reduced the oil content in all the frying times, when compared to the control noodles, increasing also RS content. Ban10 noodles showed a lower L* value (78.12), indicating a darker color than the control noodles (92.36). In analyzing the firmness of Ban10 noodles, a decrease was observed due to dilution of gluten. However, Ban10 noodles showed a better nutritional profile due to the increase in ash and dietary fiber contents. In conclusion it can be affirmed that Ban10 noodles can be considered as functional IN, due to the presence of fiber (5.79 percent) and RS (3.98 percent) contents in the final product.

Atualmente, existe uma preocupação com relação ao consumo de alimentos com alto teor de gordura e baixo em fibras. Neste trabalho, objetivou-se desenvolver macarrão instantâneo com propriedades funcionais através da adição de 10 por cento de farinha de banana verde (FBV) e determinar os efeitos nas propriedades reológicas da massa. Os macarrões instantâneos foram obtidos por processos de laminação, cozimento a vapor e fritura. Os macarrões foram caracterizados quanto à umidade, gordura, amido resistente, textura e cor. A composição centesimal mostrou que a FBV contém alto teor de cinzas (3,16 por cento), fibras (8,88 por cento) e amido resistente (45,70 por cento), sendo uma matéria-prima interessante na produção de macarrão instantâneo funcional. Quando adicionado 10 por cento de FBV à farinha de trigo as propriedades reológicas da massa foram alteradas, em razão da diluição do glúten, tornando-o mais fraco, mas com extensibilidade e elasticidade suficiente para a produção de macarrão instantâneo funcional. A adição de FBV reduziu significativamente o teor de gordura em todos os tempos de fritura e aumentou o teor de amido resistente, quando comparado ao macarrão instantâneo controle. Os macarrões Ban10 apresentaram um menor valor no parâmetro L* (78,12), indicando uma coloração mais escura do que o controle (92,36). A adição de FBV diminuiu a firmeza dos macarrões, em decorrência da diluição do glúten. No entanto, os macarrões Ban10 apresentaram um melhor perfil nutricional, pelo aumento no teor de cinzas e fibra alimentar total. Em conclusão, pode ser afirmado que os macarrões Ban10 podem ser considerados funcionais, em razão do teor alto de fibra (5,79 por cento) e de amido resistente (3,98 por cento).

Controle do escurecimento enzimático e da firmeza de polpa em pêssegos minimamente processados / Control of enzymatic browning and flesh firmness in fresh-cut peaches

O escurecimento enzimático e o amolecimento são as principais alterações que podem afetar pêssegos minimamente processados (MP). Objetivou-se avaliar a aplicação de L-cisteína (Cis), ácido L-ascórbico (AA) e cloreto de cálcio (CC) no controle do escurecimento enzimático e da perda de firmeza de polpa de pêssegos MP, cv. 'Esmeralda'. Os frutos foram processados e, após o fatiamento, imersos nos tratamentos: (I) água (controle); (II) AA+CC; (III) Cis+CC; e, (IV) Cis+AA+CC. Em seguida, as fatias foram acondicionadas em embalagens rígidas envoltas com filme PVC de 30µm de espessura e armazenadas durante seis dias a 4±1°C e 85±3 por cento UR. As amostras foram avaliadas quanto aos aspectos físico-químicos, enzimáticos e sensoriais a cada dois dias. O tratamento Cis+AA+CC resultou em maiores valores de L* e h°, o que indica ter sido o mais eficaz na prevenção do escurecimento. Os tratamentos com L-cisteína resultaram em menor atividade da polifenoloxidase (PPO) e o tratamento Cis+AA+CC foi o mais efetivo na contenção da atividade da peroxidase (POD), indicando que o melhor desempenho desse tratamento está associado à menor atividade de PPO e POD. A avaliação sensorial indicou que o tratamento Cis+AA+CC foi o mais eficiente, proporcionando a manutenção de características sensoriais aceitáveis aos pêssegos MP, cv. 'Esmeralda'.

The enzymatic browning and firmness loss are the major changes that could affect fresh-cut peaches. The objective was to evaluate the application of L-cysteine (Cis), L-ascorbic acid (AA) and calcium chloride (CC) in the control of browning enzymatic and loss of firmness of minimally processed dried peaches, cv. 'Esmeralda'. The fruits were processed industrially and, after slicing, immersed in treatments: (I) water (control); (II) AA+CC; (III) Cis+CC and (IV) Cis+AA+CC. After, the slices were packed in packages sealed with PVC film 30µm thick and stored for six days at 4±1°C and 85±3 percent UR. The samples were evaluated for their physical-chemical, enzymatic and sensory aspects every two days. Treatment Cis+AA+CC resulted in higher values of L* and h°, which indicates that it was the most effective in browning prevention. Treatments with L-cysteine resulted in lower activity of polyphenoloxidase (PPO) and treatment Cis+AA+CC was the most effective in containing peroxidase (POD) activity, indicating that the best performance for such treatment is associated with lower activity of PPO and POD. The sensory evaluation indicated that the treatment Cis+AA+CC was the most efficient, providing the maintenance of the sensory characteristics acceptable for fresh-cut peaches, cv. 'Esmeralda'.