Aprovechamiento alternativo de calamar (Dosidicus gigas) como fuente de proteína para la fortificación de pan tipo baguette / Alternative use of squid (Dosidicus gigas) flour as a protein source to improve the nutritional quality of baguette bread

Introducción. Los cereales tienen aminoácidos limitantes y mezclarlos con harinas de origen marino presentan un mejor equilibrio en éstos mejorando la composición nutricional en productos de panificación, principalmente de proteína y aminoácidos. Objetivo. Desarrollar panes tipo "baguette" sustituyendo parcialente harina de trigo (HT) por harina de calamar (HC) y evaluar su calidad física, química y sensorial. Materiales y métodos. Se utilizó la técnica de masa esponja incorporando 7,5, 10 y 12,5 % de HC. Análisis físicos: tiempo de amasado, peso y fermentación de la masa, volumen específico, peso de los panes (g), % pérdida humedad y color de miga; análisis químicos: humedad, proteína cruda, cenizas, extracto etéreo, fibra cruda, carbohidratos, aminoácidos indispensables y energía bruta y evaluación sensorial: textura, olor, color y sabor. Resultados. Las propiedades físicas no presentaron diferencias (p>0,05), pero sí (p<0,05) para las variables de color en todos los panes, al igual que en los análisis químicos y perfil de aminoácidos (p<0,05), incrementándose la proteína (15,63 % pan con 7,5 % de HC hasta 23,27 % pan con 12,5 % de HC) y mismo comportamiento de aminoácidos indispensables conforme aumentó la inclusión de HC. Los resultados de la evaluación sensorial fueron similares (p>0,05) para 7,5 % de HC (me gusta), para 10,0 y 12,5 % fue indiferente. Conclusiones. La inclusión de HC (7,5 %) en baguette logró un aumento de proteínas y aminoácidos esenciales mejorando la calidad nutricional, con buena aceptación de acuerdo con la prueba de carácter exploratorio con consumidores que se empleó(AU)

Introduction. Cereals have limiting amino acids and mixing them with flours of marine origin could provide a better balance in these improving the nutritional composition in bakery products, mainly protein and amino acids. Objective. To develop and evaluate the physical, chemical, and sensory quality of three white breads of baguette type by partially substitution of wheat flour (HT) with squid flour (HC). Materials and methods. The sponge dough technique was used incorporating 7,5, 10,0 and 12,5 % of HC. Physical analysis: kneading time, dough weight, dough fermentation, specific volume, bread weight (g), % loss of moisture and crumb color; chemical analysis: moisture, crude protein, ash, ether extract, crude fiber, carbohydrates, indispensable amino acids and sensory evaluation: texture, odor, color, and flavor. Results. Physical properties did not show differences (p>0.05), differences (p<0.05) for color variables in all breads as well as in chemical analysis and amino acid profile (p<0.05), the protein show an increase (15,63 % for bread with HT to 23,27 % for bread with 12.5 % of HC) and the same behavior for indispensable amino acids, that increase as inclusion of HC increases. The results of the sensory evaluation were similar (p>0.05) in control and 7,5 % of HC (I like it), for 10 and 12,5% it was indifferent. Conclusions. The inclusion of squid flour (7,5 %) in the preparation of baguette bread achieved an increase of proteins and essential amino acids that improved the nutritional quality of this food, which also presented a good acceptance according to an exploratory test with consumers(AU)

Fisiologia pós-colheita do camu-camu tratado com diferentes fontes e doses de radiação / Post-harvest physiology of camu-camu treated with different sources and radiation doses

Por se tratar de um fruto climatérico, o camu-camu (Myrciaria dubia (H.B.K.) McVaugh) apresenta uma curta vida útil pós-colheita, principalmente quando armazenado em temperatura ambiente (>25 ºC), observando excessiva perda de umidade e aumento na atividade respiratória e na produção de etileno que aceleram a senescência. Assim, o presente trabalho tem por objetivo avaliar o efeito de diferentes doses de radiação gama e ultravioleta C sobre a fisiologia e a qualidade pós-colheita do camu-camu. Os frutos foram tratados com radiação gama (1,0 e 2,0 KGy) e radiação ultravioleta C (1,0 e 2,0 kJ / m2), em seguida, os mesmos foram armazenados sob refrigeração por 21 dias a 10°C e avaliados a cada três dias sobre a: perda de massa fresca, firmeza, sólidos solúveis, acidez titulável, pH, vitamina C e antocianinas totais. O tratamento pós-colheita do camu-camu com radiação gama e ultravioleta C (UV-C), especialmente nas doses de 1,0 kGy e 1,0 kJ/m2, respectivamente é eficiente em preservar a qualidade dos frutos por até 21 dias em ambiente refrigerado e, a exposição às doses de 1,0 kGy e 2,0 kJ/m2 estimula a síntese de antocianinas durante o armazenamento dos frutos.(AU)

Because it is a climacteric fruit, camu-camu (Myrciaria dubia (HBK) McVaugh) has a short post-harvest shelf life, especially when stored at room temperature (> 25ºC), observing excessive moisture loss and increased activity respiratory and ethylene production that accelerate senescence. Thus, the present work aims to evaluate the effect of different doses of gamma and ultraviolet C radiation on the physiology and post-harvest quality of camu-camu. The fruits were treated with gamma radiation (1.0 and 2.0 KGy) and ultraviolet radiation C (1.0 and 2.0 kJ / m2), then they were stored under refrigeration for 21 days at 10 ° C and evaluated every three days on: fresh weight loss, firmness, soluble solids, titratable acidity, pH, vitamin C and total anthocyanins. The post-harvest treatment of camu-camu with gamma and ultraviolet C (UV-C) radiation, especially at 1.0 kGy and 1.0 kJ / m2, respectively, is efficient in preserving fruit quality for up to 21 days in a refrigerated environment, and exposure to the 1.0 kGy and 2.0 kJ / m2 doses stimulates anthocyanin synthesis during fruit storage.(AU)

Fisiologia pós-colheita do camu-camu tratado com diferentes fontes e doses de radiação / Post-harvest physiology of camu-camu treated with different sources and radiation doses

Por se tratar de um fruto climatérico, o camu-camu (Myrciaria dubia (H.B.K.) McVaugh) apresenta uma curta vida útil pós-colheita, principalmente quando armazenado em temperatura ambiente (>25 ºC), observando excessiva perda de umidade e aumento na atividade respiratória e na produção de etileno que aceleram a senescência. Assim, o presente trabalho tem por objetivo avaliar o efeito de diferentes doses de radiação gama e ultravioleta C sobre a fisiologia e a qualidade pós-colheita do camu-camu. Os frutos foram tratados com radiação gama (1,0 e 2,0 KGy) e radiação ultravioleta C (1,0 e 2,0 kJ / m2), em seguida, os mesmos foram armazenados sob refrigeração por 21 dias a 10°C e avaliados a cada três dias sobre a: perda de massa fresca, firmeza, sólidos solúveis, acidez titulável, pH, vitamina C e antocianinas totais. O tratamento pós-colheita do camu-camu com radiação gama e ultravioleta C (UV-C), especialmente nas doses de 1,0 kGy e 1,0 kJ/m2, respectivamente é eficiente em preservar a qualidade dos frutos por até 21 dias em ambiente refrigerado e, a exposição às doses de 1,0 kGy e 2,0 kJ/m2 estimula a síntese de antocianinas durante o armazenamento dos frutos.

Because it is a climacteric fruit, camu-camu (Myrciaria dubia (HBK) McVaugh) has a short post-harvest shelf life, especially when stored at room temperature (> 25ºC), observing excessive moisture loss and increased activity respiratory and ethylene production that accelerate senescence. Thus, the present work aims to evaluate the effect of different doses of gamma and ultraviolet C radiation on the physiology and post-harvest quality of camu-camu. The fruits were treated with gamma radiation (1.0 and 2.0 KGy) and ultraviolet radiation C (1.0 and 2.0 kJ / m2), then they were stored under refrigeration for 21 days at 10 ° C and evaluated every three days on: fresh weight loss, firmness, soluble solids, titratable acidity, pH, vitamin C and total anthocyanins. The post-harvest treatment of camu-camu with gamma and ultraviolet C (UV-C) radiation, especially at 1.0 kGy and 1.0 kJ / m2, respectively, is efficient in preserving fruit quality for up to 21 days in a refrigerated environment, and exposure to the 1.0 kGy and 2.0 kJ / m2 doses stimulates anthocyanin synthesis during fruit storage.

Etiquetado nutricional de productos artesanales elaborados por pequeñas empresas del estado Mérida- Venezuela / Nutritional labels in artisan products made by small business entreprenuers in Merida state-Venezuela

En muchos países del mundo, la información que aparece en las etiquetas de los productos alimenticios forma parte de los es - fuerzos de la educación nutricional para fomentar en los consumidores cambios positivos en la conducta alimentaría. La sociedad busca sustentar a través de sus métodos el co no ci miento aplicado con tecnología, de manera tal que pue da ob te ner de dicho proceso la información útil, completa y oportuna. El impacto de la información sustentada en la evidencia científica y tecnológica sobre la masa poblacional de un producto de consumo masivo particular, induce de forma ética a la toma de decisiones. El objetivo de la presente investigación fue realizar los análisis fi sicoquímicos previo muestreo, de los productos elaborados por 13 empresas de alimentos, en el estado Mérida, comparar los resultados con las normas Covenin, a fin de ela borar el etiquetado nutricional. Estas empresas fueron en cuestadas previamente para obtener la aceptación de las mis mas en el proyecto en estudio. La ubicación geográfica de las empresas corresponde a los municipios Libertador, San tos Marquina y Campo Elías del estado Mérida. Se de terminó el % de grasa, mediante el método de Soxhlet (Co ve nin, 3821:2003); Pro - teínas por micro Kjeldahl (Covenin, 370-1986)), humedad por el método gravimétrico de desecación en estufa (AOAC, 2000); cenizas por incineración directa en lla ma (AOAC, 2000), y carbohidratos por diferencia. De los re sultados obtenidos se concluye que de 21 productos analizados, el 80% no cumple con la norma de referencia para cada producto, y un 20% está dentro de los valores exigidos por la referencia respectiva. Estos resultados se compararon en al gunos casos con la norma Covenin y en otros por la Tabla de composición de alimentos del Institu to Na cional de Nutrición.

In many countries of the world, the nutritional facts that appear in the nutritional labels of many marketed alimentary products, is part of an educational effort to promote positive changes in the nutritional habits of consumers. Our society seeks sustainability through methods that enable the administration of knowledge applied to technology, in order to obtain useful, complete and opportune information. The impact over the population of the information based in scientific evidence induces positive decision making in an ethical manner. The objectives of the present investigation were to make physical and chemical analysis previous sample recollections of the manufactured alimentary products of 13 different businesses of the state of Merida and compared the results with the COVENIN norms, and finally, elaborate the nutritional labels. These businesses were pre viously submitted to the required rules of acceptance of the investigation. These small businesses are geographically located in the municipalities of Santos Marquina, Libertador y Campo Elias of the state of Mérida. The percentage of lipid content was determined by the method Soxhlet (COVENIN, 3821:2003); Proteins by micro Kjeldahl (COVENIN, 370:1986), humidity by the gravimetric method of desiccation in estove (AOAC, 2000); ashes by direct incineration (AOAC, 2000), y carbohydrates by difference. The results obtainned, are as follows: of the 21 products analized, 80% don’t fulfil the COVENIN parameters and 20% are in the range of values of reference. Some of these results were compared with the COVENIN norms and others with the table of composition of the Institute of National Nu - trition.

Gestão de odores: fundamentos do Nariz Eletrônico / Odor management: fundamentals of Electronic Nose

Narizes Eletrônicos têm sido desenvolvidos para detecção automática e classificação de odores, vapores e gases. São instrumentos capazes de medir a concentração ou intensidade odorante de modo similar a um olfatômetro, mas sem as limitações inerentes ao uso de painéis humanos, o que é altamente desejável. Um Nariz Eletrônico é geralmente composto por um sistema de sensores químicos e um sistema eletrônico associado à inteligência artificial para reconhecimento. Têm sido aplicados em muitas áreas, tais como análise de alimentos, controles ambientais e diagnósticos médicos. Do ponto de vista ambiental, sistemas de Narizes Eletrônicos vêm sendo usados para monitorar a qualidade do ar, detectar fontes e quantificar emissões odorantes. Este artigo pretende apresentar os fundamentos dos Narizes Eletrônicos.

Electronic noses have been developed for automatic detection and classification of odors, vapors and gases. They are instruments capable to identify odors as the human nose does, and measure the odor concentration or intensity according to similar metrics as an olfactometer, but without the inherent limitations of human panels. An Electronic Nose is generally composed of a matrix of chemical sensors and computer based system for odor recognition and classification. It has been applied in many areas, such as food quality analysis, explosives detection, environmental monitoring and medical diagnosis. In the ambient environment, systems of Electronic Noses have been used to monitor the quality of air and to detect and quantify odor sources and emissions. This article intends to present the fundamentals and main characteristics of Electronic Noses.