Application of the nutrient profile model in the development of food bars with functional potential.

In the present study, the nutrient profile model is used to develop functionally potential food bars prepared with pumpkin pulp flour (PuPF) and pequi peel flour (PePF). The control (0% PuPF, 0% PePF), and treatments T1 (0% PuPF, 2.5% PePF), T2 (5% PuPF, 2.5% PePF), T3 (10% PuPF, 2.5% PePF), and T4 (17.5% PuPF, 2.5% PePF) were defined using the nutrient profile model and subsequently evaluated for antioxidant activity, sensory acceptance, and nutrient profile. All treatments were nutritionally balanced but T3 and T4 were the best, containing, respectively, 35.11 and 59.85 µg g-1 of carotenoids, 230.60 and 261.14 mg gallic acid equivalents 100 g-1 of phenolics, and high antioxidant activity, as determined using ABTS (28.60 and 34.86 µM Trolox g-1), FRAP (67.13 and 80.09 µM ferrous sulfate g-1), and ß-carotene/linoleic acid system (79.08 and 84.83% protection) methods. The nutrient profile model minimized time and resource expenditures throughout the development process.

Nutritional and functional potential of pumpkin (Cucurbita moschata) pulp and pequi (Caryocar brasiliense Camb.) peel flours.

The purpose of this paper was to develop and characterize pumpkin pulp flour (Cucurbita moschata) and pequi peel flour (Caryocar brasiliense Camb.) in order to evaluate their nutritional and functional potential for the development of healthier products. The flours were developed and characterized by proximal composition, sodium, total sugars, phenolic compounds and carotenoids content, and in vitro antioxidant capacity by ABTS, FRAP and ß-carotene/linoleic acid system methods. The means and the standard deviations were calculated for all data. Pearson correlation analysis between phenolics and antioxidant activities results was carried out, using SPSS Statistics 17.0 software. The pumpkin pulp flour presented high levels of dietary fiber (21.95 g/100 g), total sugars (51.88 g/100 g), protein (11.08 g/100 g) and carotenoids (249.04 µg/g), low levels of sodium (27.28 mg/100 g), and high antioxidant capacity by the ß-carotene/linoleic acid system (73.00% protection). The pequi peel flour presented high levels of dietary fiber (42.09 g/100 g) and phenolic compounds (20,893.73 mg GAE/100 g), low levels of sodium (22.84 mg/100 g), and high antioxidant capacity by ABTS (2105.18 µM trolox/g), FRAP (6292.11 µM ferrous sulfate/g) and ß-carotene/linoleic acid system (92.94% protection) methods. Both flours can be used for the development of healthy foods.

Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride.

We evaluated the temporal profile of the flavor enhancers monosodium glutamate (MSG), disodium inosinate (IMP), disodium guanylate (GMP), and monoammonium glutamate (MAG). We also evaluated the ability of these flavor enhancers to enhance salty taste in solutions containing different reductions of sodium chloride. Four experiments were conducted using Central Composite Rotational Design (CCRD) with focus on two objectives: concentration of flavor enhancers (0% to 1%) and reduction of sodium chloride content (0% to 100%). A 0.75% saline solution of NaCl was used as a control. In each experiment, the treatments were evaluated by the intensity of salty and umami tastes using an intensity scale. Treatments, selected according to the results of CCRD, were analyzed using time-intensity (TI) and temporal dominance of sensations (TDS) analyses. Glutamates (MSG/MAG) showed greater capacity to enhance salty taste than treatments containing nucleotides (IMP/GMP). The intensity of umami taste, using all the examined flavor enhancers, showed a similar sensory profile. Temporal perception curves (TI and TDS) of salty and umami tastes also showed a similar temporal profile. The glutamic acid amino acids were better able to improve salty taste than nucleotides in any range of sodium chloride reduction. Flavor enhancers showed greater ability to increase salty taste in smaller reductions in sodium chloride content. PRACTICAL APPLICATION: This research expand the knowledge about the ability to enhance the salty taste of flavor enhancers in different reductions in sodium content, Beside that, will provide information about the time profile of flavor enhancers. This study provides scientific technical information on the ability to intensify the salty taste of flavor enhancers and can assist the industry to develop new low sodium products and encourage the scientific community to conduct future research on this subject.

Estabilidade de doces em massa de banana prata / Study on the stability of banana preserves

Doces em massa possuem prolongada vida de prateleira, aproximadamente 12 meses, quando armazenado sem condições adequadas. No Brasil as condições de armazenamento são variáveis e a adição de conservantes é uma das técnicas mais utilizadas para ampliar a estabilidade. Devido à possibilidade da adição de conservantes induzir alterações nesses produtos, no presente trabalho foi analisada a estabilidade de doces em massa de banana prata, com e sem a adição de sorbato de potássio, durante o armazenamento, bem como os efeitos de variações de temperatura. A estabilidade das amostras de doces armazenadas foi avaliada pelo planejamento fatorial triplo com duas repetições, sendo os fatores analisados o sorbato de potássio (presença e ausência), a temperatura (20 °C, 30 °C e 40 °C) e o tempo de armazenamento (0, 30, 75, 120, 165 dias), por meio da determinação de sólidos solúveis, açúcares totais, redutores e não redutores, acidez, atividade de água, umidade, cor e textura. O tempo foi fator determinante nas alterações ocorridas. A temperatura de armazenamento influenciou todos os parâmetros, exceto a elasticidade e a adesividade. A presença do sorbato de potássio interferiu no teor de sólidos solúveis, na firmeza e na fraturabilidade e nos demais parâmetros com exceção da elasticidade, coesividade e teores de açúcares.

Avaliaçäo sensorial e mapa de preferência interno de marcas comerciais de refrigerantes sabor guaraná / Sensory evaluation and internal preferences mapping of guaraná flavored commercial soft drinks

O objetivo deste trabalho foi comparar sensorialmente sete marcas de refrigerantes sabor guaraná, senso seis produzidas por pequenas empresas e ma por empresa líder de mercado. A Análise Descritiva Quantitativa (ADQ) foi utilizada para descrever e quantificar os atributos sensoriais das amostras. A aceitabilidade sensorial das marcas de refrigerante foi determinada mediante escala hedônica e os resultados avaliados pela Análise de Componentes Princiapis, Mapa de Preferência Interno e ANOVA. A maioria dos consumidores preferiu o refrigerante da marca líder de mercado, que apresentou os atributos sabor e aroma característico em maior intensidade e sabor e aroma tutti-frutti em menor intensidade.