Psyllium (Plantago ovata Forsk) in frozen banana pulp: Influence on rheological, nutritional and sensory characteristics.

A frozen banana pulp with functional properties was developed and characterized in this work. For this, 0 g, 3 g, 5 g and 7 g of psyllium in 100 g of banana pulp were added. The use of this fiber in industrialized products can contribute to the nutritional enrichment of the products and provide functional benefits already acknowledged, such as lowering LDL cholesterol, lowering blood glucose, increasing satiety and relieving constipation. According to the World Health Organization, vegetable consumption should be increased, as it reduces the risk of chronic diseases. The main purpose of this work was to incorporate psyllium in frozen banana pulp to develop a healthy product. The samples were evaluated through chemical analyses, rheological properties and sensory testing with Check-All-That-Apply questions (CATA). The addition of psyllium had a significant effect not only on the viscosity but also on the sensory and nutritional properties of the frozen banana pulp. This study indicated that the production of frozen banana pulp with psyllium is viable, as it has desirable nutritional and sensory characteristics which can contribute to the maintenance of health.

A importância do uso das ferramentas de controle de qualidade para o setor de açougue / The importance of using quality control tools for the butcher industry

A carne é um alimento muito consumido pela população e possui elevado valor nutritivo. O Brasil se destaca como grande exportador de bovinos, aves e suínos e o consumo per capita vêm aumentando anualmente. Este aumento no consumo gera uma preocupação quanto à segurança microbiológica deste alimento, pois a carne possui características intrínsecas que propiciam o crescimento microbiano e por este motivo alguns cuidados precisam ser tomados na manipulação. Os locais onde as carnes normalmente são manipuladas, armazenadas e comercializadas são os açougues e estes estabelecimentos precisam adotar medidas para evitar a contaminação das mesmas por micro-organismos indesejáveis. Estas medidas podem ser aplicadas com o auxílio de ferramentas de qualidade que podem apontar os pontos de maiores riscos de contaminação microbiana. Este estudo teve como objetivo apresentar algumas ferramentas de controle de qualidade que podem ser aplicadas no setor açougue. Com a utilização destas ferramentas é possível identificar os problemas, ou seja, as não conformidades e, com a correta análise, buscar a melhor solução.

Meat is a food widely consumed by the population and it has a high nutritious value. Brazil stands out as a major exporter of cattle, poultry and pigs, and the per capita consumption has been increasing annually. The increase of consumption is a concern regarding microbiological safety of this food, because the meat has characteristics in favor of microbial growth. For this reason some caremust be taken while handling the product. The places where the meat are usually handled, stored and sold are the butchers, and these facilities need measures to avoid undesirable microorganisms contamination. These procedures can be implemented with quality tools, pointing the highest microbial contamination risk. This study aims to present some quality control tools that can be applied to the butcher sector. Using these tools is possible to identify problems and seek the best solutions.