Green banana (Musa ssp.) mixed pulp and peel flour: A new ingredient with interesting bioactive, nutritional, and technological properties for food applications.

This study aimed to characterize and evaluate the in vitro bioactive properties of green banana pulp (GBPF), peel (GBPeF), and mixed pulp/peel flours M1 (90/10) and M2 (80/20). Lipid concentration was higher in GBPeF (7.53%), as were the levels of free and bound phenolics (577 and 653.1 mg GAE/100 g, respectively), whereas the resistant starch content was higher in GBPF (44.11%). Incorporating up to 20% GBPeF into the mixed flour had a minor effect on the starch pasting properties of GBPF. GBPeF featured rutin and trans-ferulic acid as the predominant free and bound phenolic compounds, respectively. GBPF presented different major free phenolics, though it had similar bound phenolics to GBPeF. Both M1 and M2 demonstrated a reduction in intracellular reactive oxygen species (ROS) generation. Consequently, this study validates the potential of green banana mixed flour, containing up to 20% GBPeF, for developing healthy foods and reducing post-harvest losses.

Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours.

A simplex-centroid design was used to evaluate the effect of proportions (0 to 100%) of whole wheat flour (WWF), whole mung bean flour (WMF) and whole rice flour (BRF) on the quality of cookies savory. The dough cut in the shape of a disks (37 mm × 2 mm) showed a 13% retraction in diameter when they contained exclusively WWF, it was less intense (5%) with BRF and null (0%) with WMF. The dough expansion occurred only vertically, the thicknesses of the WWF, WMF and BRF biscuits were 5.33, 2.79 and 2.13 times greater than the initial dough height, respectively. This characteristic showed high correlations with volumetric expansion (r = 0.95), specific volume (r = 0.90), hardness (r = 0.92), fracturability (r = 0.93) and spread factor (r = -0.96). BRF increased the value of the color difference of the biscuits up to 17.70, the effect of WMF was smaller (6.51). Only the radial expansion index correlated with the trough (r = 0.76), final viscosity (r = 0.79) and setback (r = 0.77) parameters. Considering the main desirable physical characteristics in savory biscuits, the highest global desirability obtained was for the proportion of 49% WWF, 24% WMF and 27% BRF.

Effect of sunflower protein meal and electrostatic complexes of sunflower meal-pectin on the cake crumb structure and color.

Sunflower protein meal could be an alternative and sustainable plant-based protein source, with the potential to add value and replace egg (E) in cakes due to its surface-active properties, however, contains chlorogenic acid and its oxidation leads to greening. Additionally, the electrostatic complexes prepared from the mixture of proteins and polysaccharides can be an important tool to improve the technological properties compared to them are used individually. The aim of this study was the replacement of E in cakes by sunflower protein meal dispersion (SPMD) or electrostatic complexes of sunflower protein meal-pectin (ECSPM-P), evaluating their effects on the cake batter and fresh and aged baked product. Results of the Rapid Visco Analyser (RVA) analysis indicated higher initial viscosity of the cake batters with SPMD and ECSPM-P and lower peak viscosity and less swelling of the starch granules of the cake batter with ECSPM-P. The formulation with SPMD showed the greatest aeration of the cake batter, however resulted in a cake with collapsed structure. The formulation with ECSPM-P showed lighter color (ΔE = 9.95) and improvement in the cake structure, where the cake crumb was similar to the cake with E. During aging, cake formulated with SPMD (ΔE = 36.25) showed intensification in the greening of the cake crumb. The positive effects on the structure and color of the cake crumb showed the potential uses of the ECSPM-P as E replacer in cakes, besides promising ingredient in terms of the trend towards plant-based foods and healthiness.

Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour.

The objective of this study was the production of innovative functional cookies enriched with two different sizes (100 and 28 mesh) xiquexique flour by substitution ratio 50% of wheat flour and monitoring the impact of these enrichments on the nutritional, physicochemical, texture characteristics and consumer acceptance. The physicochemical characteristics and sensorial properties of the xiquexique cookies were evaluated in a pursuit to identify an innovative bakery ingredient with high nutritional value and potential function that could be exploited by the food industry. The water activity and moisture values were low, which can provide greater stability during storage of food matrices, such as cookies. The xiquexique cookies had greater ash (2.47-2.74%), protein (0.94-1.36%), fiber (4.41-8.10%), and resistant starch (3.65-2.10%) contents than their respective controls with 100% wheat flour. The functional cookies were rich in minerals: mainly calcium, iron, potassium, magnesium and manganese and can be consumed by all individuals to help meet daily needs, especially those of people who have increased needs for these essential nutrients. In addition to the darker color of the xiquexique cookies, the hardness of these was higher than that of the control cookies, while the expansion index was smaller. The data from the Check All That Apply sensory method, which consists of a test used mainly for recipe adjustments and the development of ideal food products, confirmed that xiquexique flour have the potential for the development of bakery products such as cookies.

Rheological and technological characterization of red rice modified starch and jaboticaba peel powder mixtures.

Properties of modified starch and its interaction with functional raw materials are of great interest to the food industry. Thus, this study aimed to evaluate the rheological and technological characterization of starches modified by the action of the enzymes α-amylase and amyloglucosidase and their mixtures with jaboticaba peel powder. The parameters of firmness, gumminess, and final viscosity of starches paste increased, and the tendency to setback was reduced with the addition of jaboticaba peel powder. Starches and mixtures presented shear-thinning behavior. The addition of jaboticaba peel powder to starches increased water, oil, and milk absorption capacity, while syneresis remained stable over the storage period. The addition of jaboticaba peel powder had a positive effect on native and modified starches' rheological and technological properties, qualifying it as an alternative for developing new functional food products.

Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533.

This work aimed to elaborate sourdough panettones with Lactobacillus fermentum (LF) and Wickerhamomyces anomallus (WA) evaluating their microbiological stability, physical and chemical characteristics as well as the impact of these microorganisms on sensory aspects and consumer acceptance. For characterization, panettones were elaborated by long fermentation, using two selected microorganisms, LF and WA in different proportions; and control panettones were formulated using commercial yeast with and without preservative. For sensory analyses, LF, WA, LF/WA (1:1), control with calcium propionate and commercial panettones were compared. Regarding the pH values and total titratable acidity (TTA), a similar behavior was observed among panettones elaborated with the selected strains (LF, WA and mixtures). On the other hand, panettones elaborated with commercial yeast showed a higher pH and lower TTA. Until the 112nd day of storage, the water activity (aw) was similar among all panettones, but in the following analyses, it dropped in all panettones. Panettones elaborated with sourdough maintained better their softness during the storage, when compared with the controls. Regarding microbial stability, control panettones with and without preservative became moldy faster; while sourdough panettones (WA and LF/WA) remained stable throughout all the monitored storage. Sensory evaluation by CATA allowed distinguishing between sourdough and commercial yeast panettones. Desirable characteristics such as nice aroma, pleasant taste and uniform color were checked more often for LF and WA elaborated panettones, whereas yeast flavor was checked more often for the Commercial. Moreover, according to the descriptors used, panettones were grouped into 3 groups: LF/WA, LF + WA and controls. The panettones elaborated with the specific microorganisms of this study were well-accepted sensorially, proving to be very competitive with respect to control and commercial panettone. So, the use of selected microorganisms as a starter for sourdough is a promising alternative for producing panettones with good technological quality, microbiological stability, sensorially differentiate and well accepted by consumers; and, additionally, with the appeal of no added preservative.

Survival and stability of Lactobacillus fermentum and Wickerhamomyces anomalus strains upon lyophilisation with different cryoprotectant agents.

The stability of microorganisms along the time is important for allowing their industrial use as starter agents, improving fermentation processes. This study aimed to evaluate the survival and maintenance of the cell viability of the lactic acid bacteria Lactobacillus fermentum IAL 4541 and the yeast Wickerhamomyces anomalus IAL 4533, both isolated from wheat sourdough, after lyophilisation with different cryoprotectant and storage at room temperature along a year. Treatments involved adding control solution (S1 = 0.1% peptone water), and four cryoprotectant solutions S2 (10% sucrose), S3 (5% trehalose), S4 (10% skim milk powder) and S5 (10% skim milk powder plus 5% sodium glutamate) to the microbial cells previously of freeze drying processing. To verify the effect of lyophilisation on the number of microbial cells recovered, microbiological analyses were performed and cell viability was calculated before and after lyophilisation and regularly during a storage period of 365 days at room temperature. Viability after freeze-drying was influenced by the cryoprotectant agent employed, as well the microbial stability conferred along the storage. Differences on the microorganism response to some protectors were observed between the lactic acid bacteria and the yeast evaluated. W. anomalus was more affected by absence of cryoprotectant (S1) during freeze drying processing, but this microorganism was more stable than L. fermentum along the storage without the presence of protectant agents. For L. fermentum, S5 was the best protectant, allowing the recovering of 100% of the bacterial cells after lyophilisation and 87% of cell viability was observed after one year storage, followed by S4 (96 and 74%, respectively). S4 and S5 were the best protectant to W. anomalus (viability >80% after 1 year), but no increase in the yeast cell viability was conferred by addition of glutamate (S5) to skim milk. After 1 year of storage, trehalose was much more effective on protection of the yeast than bacteria (72% and 7% of viability, respectively). S2 was the less protectant agent among the tested, and their effectiveness was higher in L. fermentum (allowing 14% of cell recovering up to 120 days of storage) if compared to W. anomalus (25% of viability until 90 days of storage). Our results demonstrate that freeze-drying is a realistic technology for the stability and maintenance of the potential sourdough starter L. fermentum and W. anomalus for long time; however, the choice of cryoprotectant will influence the process effectiveness.

Modificação química da farinha de arroz como alternativa para o aproveitamento dos subprodutos do beneficiamento do arroz / Chemical modification of rice flour as alternative for utilization of rice processing by-products

Enfocou-se nesta revisão de literatura a biabilidade da utilização da farinha de arroz para fins demodifição química. Foram abordados aspectos do aproveitamento dos subprodutos do beneficiamento do arroz, proproedades e usos da farinha de arroz, além do procedimento de preparo e propriedades do amido intercruzado ou acetilado. Concluiu-se que a farinha de arroz apresenta propriedades especiais que podem contribuir de forma diferenciada para a produção de novos produtos. A modificação química pode ampliar as possibilidades de uso de subprodutos do beneficiamento doa rroz na indústria alimentícia.

Efeito da adiçäo de emulsificantes em massas alimentícias sem glúten produzidas com extrusora termoplástica / Effect of emulsifiers addition in pasta without gluten produced by thermoplastic extruder

Foram produzidas massas alimentcias instantâneas sem glúten a partir de farinha de arroz suplementadas com aditivos, utilizando-se extrusor de laboratório Brabender de rosca única. Foi testada a adiçäo dos emulsificantes, estearoil lactil lactato de sódio (Esterlac) e monoglicerídio destilado (Dimodan), ambos nas concentraçöes de 0,00; 0,25; 0,75 e 1,00 por cento, além da mistura dos mesmos (0,00; 1,00; 0,50; 0,75; 0,25 e 0,00; 1,00 por cento). Também foram estudadas as propriedades de cozimento. A adiçäo de emulsificante tanto individualmente como em mistura melhorou a qualidade do produto, principalmente pela propriedade lubrificante. Essa facilitou o porcesso de extrusäo e possibilitou o uso de temperatura de extrusäo acima de 90§ C sem formaçäo de bolhas no interior das massas. O uso do Dimodan exerceu maior influência sobre o produto do que o Esterlac, principalmente em relaçäo ao aumento de volume e de peso do produto cozido. Os melhores resultados foram obtidos com a mistura de 0,75 por cento de Dimodan e 0,25 por cento de Esterlac. No entanto, as massas alimentícias contendo Dimodan, individualmente ou em misturas, apresentaram rachaduras laterais após o cozimento.

Propriedades físicas do sorvete de baunilha elaborado com substitutos de gordura e sacarose / Physical properties of vanilla ice cream prepared with fat and sucrose substitutes

Sorvetes de baunilha preparados com substitutos de gordura (3-5 por cento) e de sacarose (6-10 por cento) foram comparados, mediante análises físicas e calóricas, com sorvete convencional. A combinaçäo de 4 por cento de "Simplesse" e 8 por cento de "Litesse" evidenciaram efeito sinergístico para retardar a velocidade de fusäo. Menores valores de densidade aparente e maior reduçäo calórica foram obtidos com concentraçöes próximas a 3 e 6 por cento (p/p) de "Simplesse" e "Litesse", respectivamente. Baixas concentraçöes de "Litesse" (6 por cento, p/p) e altas de "SIMPLESSE" (5 por cento p/p) resultaram em maior tempo de início de fusäo. A utilizaçäo desses substitutos permitiu a obtençäo de produtos com baixos teores calórico e de gordura e características físicas semelhantes às de sorvete convencional

Amidos modificados em produtos cárneos de baixo teor de gordura / Starch in meat products of low fats

Atualmente, os amidos modificados têm sido utilizados pela indústria de produtos cárneos näo somente pelas propriedades texturais, mas também como substituinte da gordura. Sua adiçäo é de especial interesse em produtos cárneos de baixo teor de gordura, uma vez que a reduçäo da gordura, frequentemente leva a formaçäo de um produto de textura inaceitável. Quando o amido modificado é incorporado a formulaçöes, este melhora algumas características do produto atravéss do aumento da suculência e da maciez, e diminuiçäo da perda por cozimento e por exsudaçäo. Embora seja possível produzir um amido com propriedades específicas, muitas vezes a sua utilizaçäo em combinaçäo com outros carboidratos ou substituintes é necessária para obter um produto final com atributos sensoriais desejáveis.