Caracterización fisicoquímica, nutricional y sensorial de dos complementos alimenticios biofortificados / Physicochemical, nutritional, and sensory characterization of two biofortified food supplements

Introducción: Las ciencias de la nutrición y los alimentos innovan en la industria elaborando productos con compuestos nutricionales que contribuyan a la resolución de problemáticas en salud pública. Pero, además de las características nutricionales, son importantes las características sensoriales, siendo un factor determinante en la aceptación de estos productos. Objetivo: Evaluar características fisicoquímicas, nutricionales y sensoriales de dos complementos alimenticios, tipo sopa y bebida achocolatada, desarrollados con biofortificación. Materiales y métodos: Se consideraron 3 fases, fase 1, preparación de dos tipos complementos alimenticios (4 formulaciones), usando la liofilización para la deshidratación de algunas materias primas, complementada con otras técnicas de procesamiento y cocción. Fase 2, evaluación sensorial por panel de expertos a través de prueba descriptiva cuantitativa y hedónica, y fase 3, caracterización bromatológica. El análisis de la información se realizó con el software Jamovi 2.3.21. mediante análisis descriptivo e inferencial. Resultados: El análisis sensorial evidenció que los alimentos que contiene corazón de res en un 5% fueron los más aceptados por los panelistas en todos los atributos sensoriales en ambos complementos. La caracterización bromatológica mostró que el complemento tipo bebida achocolatada con corazón es excelente fuente de proteína, zinc y calcio y buena fuente de hierro y vitamina E, mientras que, el complemento tipo sopa con corazón es excelente fuente de proteína, zinc, hierro, tiamina, omega 3, vitamina E y buena fuente de calcio de acuerdo con la normatividad colombiana de rotulado y etiquetado nutricional. Conclusiones: Ambos complementos con corazón mostraron una aceptación sensorial satisfactoria, presentaron una importante concentración de nutrientes, que, por su fuente natural y animal, son considerados de alta biodisponibilidad(AU)

Introduction: Nutrition and food sciences innovate in the industry by elaborating products with nutritional compounds that contribute to the resolution of public health problems. But, in addition to nutritional characteristics, sensory characteristics are important, being a determining factor in the acceptance of these products. Objective: To evaluate physicochemical, nutritional and sensory characteristics of two food supplements, soup and chocolate drink, developed with biofortification. Materials and methods: Three phases were considered: phase 1, preparation of two types of food supplements (4 formulations), using freeze-drying for dehydration of some raw materials, complemented with other processing and cooking techniques. Phase 2, sensory evaluation by expert panel through quantitative descriptive and hedonic test, and phase 3, bromatological characterization. The analysis of the information was carried out with Jamovi 2.3.21. software through descriptive and inferential analysis. Results: The sensory analysis showed that foods containing 5% beef heart were the most accepted by the panelists in all sensory attributes in both supplements. The bromatological characterization showed that the chocolate drink type supplement with heart is an excellent source of protein, zinc and calcium and a good source of iron and vitamin E, while the soup type supplement with heart is an excellent source of protein, zinc, iron, thiamine, omega 3, vitamin E and a good source of calcium in accordance with Colombian regulations on nutritional labeling and labeling. Conclusions: Both supplements with heart showed a satisfactory sensory acceptance, presented an important concentration of nutrients, which, due to their natural and animal source, are considered of high bioavailability(AU)

Mechanical Strength and Surface Analysis of a Composite Made from Recycled Carbon Fibre Obtained via the Pyrolysis Process for Reuse in the Manufacture of New Composites.

This work aims to obtain recycled carbon fibre and develop an application for this new material. The carbon fibres were obtained by recycling aerospace prepreg waste via the pyrolysis process. The recycled fibres were combined with an Araldite LH5052/Aradur LY5053 epoxy resin/hardener system using manual lay-up and vacuum bagging processes. For comparison, the same resin/hardener system was used to produce a composite using commercial carbon fibre. The recycled and commercial composites were subjected to flexural, tensile and Mode I testing. Fracture aspects were analysed via scanning electron microscopy (SEM). The pyrolysis process did not affect the fibre surface as no degradation was observed. The fracture aspect showed a mixture of failure in the recycled composite laminate and interlaminar/translaminar failure near the surface of the commercial composite caused by flexural stress. Flexural and tensile tests showed a loss of mechanical strength due to the recycling process, but the tensile values were twice as high. The sand ladder platform was the project chosen for the development of a product made with recycled carbon fibres. The product was manufactured using the same manufacturing process as the specimens and tested with a 1243 kg car. The method chosen to design, manufacture and test the prototype sand ladder platform made of recycled carbon fibre was appropriate and gave satisfactory results in terms of high mechanical strength to bending and ease of use.

Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties.

Fruit by-products are a valuable source of ingredients, in the formulation of what is known by "upcycled foods". Orange pomace, a by-product of orange juice industry, is a dietary fibre source. In this work, a powdered ingredient with soluble fibre obtained from orange pomace was used as replacement of inulin in the formulation of source of fibre "flan" like puddings. Four different formulations were analysed using Flash Profile and instrumental texture: 100% inulin, 70% inulin: 30% orange fibre, 30% inulin: 70% orange fibre, 100% orange fibre. The replacement of 30% of pudding's total fibre with the new ingredient helped to improve the texture and general appearance of the dessert. Greater percentages imparted non-desirable flavour attributes, such as bitterness and acidity. The use of this ingredient as a replacement of commercial inulin in the formulation of source of fibre puddings is possible. However, further research is needed to reduce the off flavours.

Mushroom ß-glucans: application and innovation for food industry and immunotherapy.

Among the most important sources of ß-glucans are edible and medicinal mushrooms. These molecules are components of the cellular wall of basidiomycete fungi (mushrooms) and can be extracted even from the basidiocarp as the mycelium and its cultivation extracts or biomasses. Mushroom ß-glucans are recognized by their potential effects as immunostimulants and immunosuppressants. They are highlighted as anticholesterolemic, anti-inflammatory, adjuvant in diabetes mellitus, mycotherapy for cancer treatment, as well as adjuvants for COVID-19 vaccines. Due to their relevance, several techniques of ß-glucans extraction, purification, and analysis have already been described. Despite the previous knowledge of ß-glucans' benefits for human nutrition and health, the main information about this topic refers to the molecular identification, properties, and benefits, as well as their synthesis and action on cells. Studies on biotechnology industry applications (product development) and the registered products of ß-glucans from mushrooms are still limited and more common for feed and healthcare. In this context, this paper reviews the biotechnological production of food products containing ß-glucans from basidiomycete fungi, focusing on food enrichment, and presents a new perspective on fungi ß-glucans' use as potential immunotherapy agents. KEY POINTS: • Mushrooms' ß-glucans for product development in the biotechnology industry • Biotechnological production of food products containing mushrooms' ß-glucans • Basidiomycete fungi ß-glucans are used as potential immunotherapy agents.

Eggplant Flour Addition in Cookie: Nutritional Enrichment Alternative for Children.

This research aimed to evaluate the effect of adding different levels of eggplant flour in cookie on the physicochemical and nutritional characteristics and to verify the sensory acceptability among children. Four eggplant flour cookie formulations were prepared: EF0 (or standard), EF2.5, EF5.0, and EF7.5 (Eggplant Flour 0, 2.5, 5.0 and 7.5%, respectively). The sensory acceptability, physicochemical and nutritional composition were evaluated. The eggplant flour addition of 7.5% to cookie reduced the acceptability (p > 0.05). The samples EF5.0 and EF7.5 showed higher diameter, expansion and thermal factor, while the EF0 and EF2.5 had higher thickness (p < 0.05). The flour addition significantly increased the hardness, Water activity (Aw), Titratable Acidity (TA) and Soluble Solids (SS) in the cookie, however, L* a* and b*, pH and SS/TA ratio values were reduced (p < 0.05). Increased levels of ash, dietary fibers, ascorbic acid, anthocyanins, total phenolic compounds and antioxidant activity were verified on the cookie after eggplant flour addition. Meanwhile, there was a reduction in energy and carbohydrate values. It is concluded that eggplant flour addition up to 5% in cookie maintains the sensory acceptability similar to the standard product when evaluated by children. In addition, it can be considered a viable alternative to improve most of the physicochemical and nutritional characteristics of the product.

Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions.

Fat reduction in meat products represents a technological challenge, as it affects the physicochemical and sensory properties of foods. The objective of the present investigation was to develop reduced-fat pork and chicken meatballs. In the initial stage, a survey was performed on 387 individuals, in order to determine the consumer perception of the meaning of a healthy meatball and the likelihood that they would consume such a product. In the second stage, four pork and chicken meatball formulations were developed: control meatballs (AC), meatballs with inulin (AI), meatballs with fructo-oligosaccharides (AF), and meatballs with inulin and fructo-oligosaccharides (AM). In the third stage, physicochemical properties were evaluated (water activity, humidity, fat, protein, ash, weight loss, pH, color, and texture) and a sensorial profile was created with semi-trained panelists for the four meatball formulations. In the fourth stage, AI was selected as the meatball with sensorial and physicochemical characteristics most similar to AC. An analysis of nutritional characteristics and a home test (84 consumers) were performed. The present study established that the inclusion of inulin as a fat substitute in the preparation of pork and chicken meatballs, in the amount of 3.5 g of fiber/100 g of the mixture, imitates the technological properties characteristic of fat and showed acceptance by consumers.

Development of processed low-sodium Maasdam cheese / Desenvolvimento de queijo processado tipo Maasdam com baixo teor de sódio

The article assesses the effect of different potassium emulsifying salts concentrations on physicochemical, colorimetric, and texture characteristics of processed cheese manufactured using Maasdam. Except for pH, physicochemical parameters remained unchanged, but the gradual substitution of sodium emulsifying salts with potassium-based salts influenced color and texture. Treatments with at least 50% potassium salts showed a reduction of at least 30% of sodium. The sodium decrease allows the product's classification as processed cheese with low-sodium content (<140mg per 56.7g serving). The data obtained present substantial information that can help the dairy industries develop newly reduced-sodium products.

O artigo avalia o efeito de diferentes concentrações de sais emulsificantes de potássio nas características fisico-químicas, colorimétricas e de textura de queijos processados fabricados com Maasdam. Com exceção do pH, os parâmetros físico-químicos permaneceram inalterados, mas a substituição gradual dos sais emulsificantes de sódio por sais à base de potássio influenciou a cor e a textura. Os tratamentos com pelo menos 50% de sais de potássio mostraram uma redução de pelo menos 30% do sódio. A diminuição do sódio permite a classificação do produto como queijo fundido com baixo teor de sódio (<140mg por porção de 56,7g). Os dados obtidos apresentam informações substanciais que podem ajudar as indústrias de laticínios a desenvolver novos produtos com teor de sódio reduzido.

Synthetic berberine derivatives as potential new drugs

Abstract The modern process of new drug discovery and development is an exciting, yet a challenging, endeavor. Although it can result in significant financial income and meet the medical needs of patients, it ultimately may result in failure. To achieve a fast and successful new product discovery and development process, natural products which are evolutionarily optimized as drug-like molecules have gained great attention as better potential sources of new chemical entities. Historically, plant species containing berberine are used in various traditional phytotherapy. However, despite the various therapeutic effects it exerts, berberine is not yet developed into a drug product. Addressing the barriers that hinder its successful development and the efforts made to overcome them is thus crucial. The toxicological and pharmacokinetic properties of berberine are the main barriers towards its development into a marketed drug product. It has low aqueous solubility, poor absorption, fast metabolism, and wide tissue distribution which lead to low bioavailability limiting its clinical application. Synthetic berberine derivatives with improved properties are suggested as better alternatives for further development and future therapeutic application. Hence, this paper summarizes the preclinical research studies conducted in the last decade to reveal the therapeutic potential of synthetic berberine derivatives for the treatment of various diseases and hence achieve successful berberine-based drug development in the future. To exploit the value of natural products as a source of leads for the development of effective drugs, collaboration among the different discovery and development scientists is essential.

Effect of different gluten-free flours on the sensory characteristics of a vegan alfajor: Vegan gluten-free Alfajor development.

Vegan and gluten-free markets have grown considerably in the last few years. Sustainability and the use of agro-industrial waste have also gained interest on food market. Thus, this study aimed to develop a vegan gluten-free alfajor, assessing the effect of different gluten-free flours (peanut okara (a by-product), sorghum, and rice flours) on the product sensory profile, and its market appeal. A simplex centroid design was applied to optimize the alfajor formulation. Check All That Apply and acceptance tests were performed. The use of different flours and their mixtures generated products with different texture attributes. All formulations obtained good acceptances, but higher concentrations of peanut okara and sorghum flours contributed to produce softer alfajors, considered as preferred by consumers. Therefore, it was possible to develop a gluten-free alfajor with sensory quality adding value to an agroindustrial by-product.

Comparison of bioactive compounds and nutrient contents in whey protein concentrate admixture of turmeric extract produced by spray drying and foam mat drying.

We developed a whey protein admixture of turmeric extract by spray drying (TWPC-SD) and by foam mat drying (TWPC-FMD) and compared its bioactive compounds and nutrients contents. TWPC samples were evaluated for preference and acceptability. Vitamins and carotenoids were determined by high-performance liquid chromatography. Total phenolics, curcumin and antioxidant capacity were determined by spectrophotometry. Centesimal composition was performed according to the Association of Official Analytical Chemists. Chemical elements were determined by inductively coupled plasma optical emission spectrometry. TWPC containing 3.6 mg of curcumin showed good acceptability. Carotenoids and riboflavin were not detected in either TWPC. Vitamin C content was maintained, and antioxidant capacity was increased in both products (p < 0.05). TWPC-SD showed higher total phenolic and curcumin contents compared to TWPC-FMD (p < 0.05). Thus, the TWPC-SD is a good alternative for human consumption since it showed good sensory acceptability and its nutrients and bioactive compounds can contribute to human health.

Evaluation of the Use of a Coffee Industry By-Product in a Cereal-Based Extruded Food Product.

The evaluation of by-products to be added to food products is complex, as the residues must be analyzed to demonstrate their potential use as safe foods, as well as to propose the appropriate process and product for recycling. Since coffee is a very popular beverage worldwide, the coffee industry is responsible for generating large amounts of by-products, which include the coffee silverskin (CS), the only by-product of the roasting process. In this work, its characterization and food safety were evaluated by chemical composition assays, microbiological determinations, aflatoxin measurements and acute toxicity tests. The results showed that CS is safe for use in food, in addition to providing dietary fiber, protein and bioactive compounds. An extruded cereal-based ready-to-eat food product was developed through an extreme vertices mixture design, producing an extruded food product being a source of protein and with a high fiber content. Up to 15% of CS was incorporated in the extruded product. This work contributes to the establishment of routes for the valorization of CS; nevertheless, further research is necessary to demonstrate the sustainability of this food industry by-product.

Cross-modal interactions as a strategy for sugar reduction in products targeted at children: Case study with vanilla milk desserts.

The high availability of products with high sugar content, particularly among those targeted as children, has been identified as one of the factors that contribute to the childhood obesity epidemic. For this reason, product reformulation has been recommended as one of the strategies that can be implemented to achieve short-term reductions in children's sugar intake. In this context, the objective of this study was to evaluate the feasibility of using cross-modal (taste-odor-texture) interactions as a strategy for reducing the sugar content of products targeted at children, using milk desserts as case study. A series of 5 vanilla milk desserts were formulated: a control sample with 12% added sugar and 4 sugar-reduced samples (7% added sugar) prepared following a 2 × 2 experimental design by varying vanilla (0.4% and 0.6% w/w) and starch (4.3% and 4.7% w/w) concentrations. A total of 112 children (8-12 years old) tasted the desserts and performed a dynamic sensory characterization task using either temporal check-all-that-apply or temporal dominance of sensations. In addition, they assessed the overall liking of all samples. Results showed that sugar-reduced samples did not significantly differ from the control sample in terms of their average overall liking scores. However, individual differences in children's hedonic reaction were found; three clusters of children with distinctive liking patterns were identified. The increase in vanilla and starch concentration led to an increase in overall liking for over 80% of the children. Sensory dynamic profiles revealed significant but subtle differences among samples. Results from the present work suggest that cross-modal interactions could contribute to minimizing the sensory changes caused by sugar reduction, which could enable to achieve larger reductions if implemented in the context of gradual sugar reduction programs.

Multicase study on product design in the area of assistive technology in Brazil.

Purpose: The present research aims to contribute to the comprehension of the product development process (PDP) of Assistive Technology (AT) through methodological multi-case studies in Brazil. The following considerations presented in the study are part of a Master's degree thesis, conducted from 2013 to 2015.Methodology: The research adopted a multi-case study methodology by selecting four product developers from the Assistive technology field in Brazil, focusing on physical disability.Results: According to the findings, this research discusses the possible influences of Emotional Collaborative Design on the process of Assistive Technology, aiming at enhancing new perspectives about such tools on the product development process. As a result, it was possible to set a delimitation of PDP of AT stages in the four cases approached, in most of the methodological steps empirically developed.Conclusion: Final considerations of the study, collaborate with the comprehension of the assistive product development, stating there is still a little emphasis on the design concepts throughout these processes, also illustrates the necessity for further studies about the product development in the area.Implications for rehabilitationThe visualization of a still scarce dialogue between the multiple areas that could contribute for AT development;The potential correlation between high dissatisfaction in several issues regarding use of ATs and the poor understanding of user needs;The predominance of a great functionality emphasis, and the negligence of the individual's emotional in AT development;The understanding that product design maybe is still poorly applied/understood in this field.

Quality function deployment (QFD) reveals appropriate quality of charcoal used in barbecues

Charcoal is an important product widely used in food preparation in many parts of the world, both in developing and developed countries. However, most of the time, the main qualitative characteristics for consumers and the environment are not considered during production. Developing energy-efficient products for food preparation has been a constant pursuit of the charcoal supply chain and the aim of this study was to interact with charcoal consumers to become conversant with and classify the characteristics suitable for barbecue use. To achieve our objectives, we used the quality function deployment (QFD) method. The qualitative needs were deployed together with a multidisciplinary team assembled through interviews with several charcoal consumers. The cause and effect factors were also determined by the Ishikawa method. The technical demands of the product had the following priority order: ease of ignition, rapid formation of embers and flames, fast preparation of grilled food, and affordability. The factors relating to raw material, labor, and methodology emerged as decisive in the quality of charcoal for barbecue, and future studies should consider incorporating the results obtained in the production of charcoal and the respective consumer analysis.(AU)

Quality function deployment (QFD) reveals appropriate quality of charcoal used in barbecues

Charcoal is an important product widely used in food preparation in many parts of the world, both in developing and developed countries. However, most of the time, the main qualitative characteristics for consumers and the environment are not considered during production. Developing energy-efficient products for food preparation has been a constant pursuit of the charcoal supply chain and the aim of this study was to interact with charcoal consumers to become conversant with and classify the characteristics suitable for barbecue use. To achieve our objectives, we used the quality function deployment (QFD) method. The qualitative needs were deployed together with a multidisciplinary team assembled through interviews with several charcoal consumers. The cause and effect factors were also determined by the Ishikawa method. The technical demands of the product had the following priority order: ease of ignition, rapid formation of embers and flames, fast preparation of grilled food, and affordability. The factors relating to raw material, labor, and methodology emerged as decisive in the quality of charcoal for barbecue, and future studies should consider incorporating the results obtained in the production of charcoal and the respective consumer analysis.

Medical device development, from technical design to integrated product development.

The development process of medical devices (MDs) implies the integration of knowledge and skills from the fields of medicine and engineering. Such an integration is difficult because of lack of communication, mismatch of priorities and work-style differences among those fields. Besides, MD development has particularities that make the product development process (PDP) even more complex such as high level of regulations, concurrent technologies application as well as different end users requirements. In addition, these MDs are classified according to the level of risk they offer to users - low, medium and high - what makes their development project very complex in practice depending on the risk associated. For the specific case of SMEs in the broad mechanical and electronic area that develop physical MD with low and medium-risk levels, PDP models in place have proved to be not well fit to the reality they face. This research objective is to synthesise a PDP model for SMEs in the specific medical sector, by incorporating the best practices of the engineering area and particularities of the medical area. The methodology used was an extensive bibliographic analysis and field research conducted towards SMEs in the MD industry.

How to integrate ergonomics into product design through the user centered design approach.

BACKGROUND: Ergonomics/Human factors (HFE) is little considered in the engineering design practice and design methodologies do not adequately present the use of HFE. OBJECTIVE: The aim of this paper is to propose a systematic for the integration of HFE into product design, based on the user-centered design approach. Thus, an overview of the systematic is presented, as well as the suggestion of methods and support tools for each phase of the design process. METHODS: In order to verify the applicability of the systematic it was done an expert evaluation of the systematic and an experiment was carried out in the engineering education, in two classes of the product design course in a Brazilian University in 2016. RESULTS: The results showed that the students of the study group developed a better knowledge about HFE and its use in product design, besides the probability of using HFE in the product design went from low to high after the experiment. CONCLUSION: Presenting this information in a systematized way together with the design process allows students to be more likely to use it, to understand it better and know how to use it.

Conceptual design of a thermal weed control machine / Projeto conceitual de máquina para o controle de plantas daninhas pela aplicação de calor

The great difficulty for family farmers who produce food organically is the control of weeds without using chemical products. One possibility for the management is the use of heat in the sense of coagulating the protoplasm in leaves and stem cells. The present research aimed toconceptual design a mechanized system for weeds control through the use of heat focusing on familiar farmers who produce food organically. In this study, we used a product development methodology which can be divided into different stages that are composed of several tasks. As a result of the use of such methodology, six concepts of heat transfer machines were developed. After the application of selection tools, two concepts were chosen for the optimization process, and then the one considered ideal to meet the needs of farmers was selected.(AU)

A grande dificuldade dos agricultores familiares que produzem alimentos de forma orgânica é o controle de plantas daninhas sem a aplicação de produtos químicos. Uma possibilidade para o manejo é a utilização de calor, no sentido de coagular o protoplasma em células das folhas e do caule. O objetivo do presente trabalho foi projetar uma concepção de um sistema mecanizado para o controle das plantas daninhas por meio da utilização de calor, tendo como público alvo agricultores familiares que produzem de forma orgânica. Para a realização do trabalho foi empregada metodologia de desenvolvimento de produtos, a qual pode ser dividida em diferentes fases, que são compostas por diversas tarefas. Como resultado da aplicação da metodologia obteve-se seis concepções de máquinas aplicadoras de calor. Após aplicação de ferramentas de seleção foram escolhidas duas concepções para o processo de otimização, obtendo-se posteriormente aquela considerada ideal para atender as necessidades dos agricultores.(AU)

Development of a fruit smoothie with solid albumen of green coconut / Desenvolvimento de um smoothie de frutas contendo albúmen sólido do coco verde

The present study aimed to develop a mixed smoothie drink using the solid albumen of the green coconut in its composition. Smoothie formulations were prepared following an experimental design, setting the solid albumen concentration at 20% and varying the contents of the acerola (Barbados Cherry), pineapple, and coconut water pulps, which corresponded to 80% of the total mass of the product. Response parameters evaluated were vitamin C content, antioxidant capacity, and overall sensory acceptance. Ten formulations were evaluated. The ones that contained higher concentrations of acerola pulp had higher values of bioactive compounds but were not the most sensorially accepted. By means of the desirability function, a final formulation consisted of 52.8% of pineapple, 27.2% of acerola, and 20.0% of solid albumen of green coconut. This new formulation was well accepted, with a grade (score) 7 (good). It represents a good nutritional contribution and a source of vitamin C which can contribute to add value to a co-product of the beverage industry.(AU)

O objetivo deste trabalho foi desenvolver uma bebida mista do tipo smoothie utilizando o albúmen sólido do coco verde na sua composição. As formulações do smoothie foram elaboradas seguindo um planejamento experimental, fixando-se a concentração do albúmen sólido em 20% e variando-se os teores das polpas de acerola, abacaxi e água de coco, que totalizaram 80% da massa total do produto. Os parâmetros de resposta avaliados foram o teor de vitamina C, a capacidade antioxidante e a aceitação sensorial global. Foi observado que das dez formulações avaliadas, as que continham maiores concentrações de polpa de acerola, apresentaram valores superiores de compostos bioativos, porém não foram as mais aceitas sensorialmente. Por meio da função desejabilidade chegou-se a uma formulação final que consistiu de 52,8% de abacaxi, 27,2% de acerola e 20,0% de albúmen sólido de coco verde. Esta nova formulação teve boa aceitação, com nota igual a 7 (bom) e representa um bom aporte nutricional, sendo fonte de vitamina C, podendo contribuir para agregar valor a um coproduto da indústria de bebidas.(AU)

Development of a fruit smoothie with solid albumen of green coconut / Desenvolvimento de um smoothie de frutas contendo albúmen sólido do coco verde

ABSTRACT: The present study aimed to develop a mixed smoothie drink using the solid albumen of the green coconut in its composition. Smoothie formulations were prepared following an experimental design, setting the solid albumen concentration at 20% and varying the contents of the acerola (Barbados Cherry), pineapple, and coconut water pulps, which corresponded to 80% of the total mass of the product. Response parameters evaluated were vitamin C content, antioxidant capacity, and overall sensory acceptance. Ten formulations were evaluated. The ones that contained higher concentrations of acerola pulp had higher values ​​of bioactive compounds but were not the most sensorially accepted. By means of the desirability function, a final formulation consisted of 52.8% of pineapple, 27.2% of acerola, and 20.0% of solid albumen of green coconut. This new formulation was well accepted, with a grade (score) 7 ("good"). It represents a good nutritional contribution and a source of vitamin C which can contribute to add value to a co-product of the beverage industry.

RESUMO: O objetivo deste trabalho foi desenvolver uma bebida mista do tipo smoothie utilizando o albúmen sólido do coco verde na sua composição. As formulações do smoothie foram elaboradas seguindo um planejamento experimental, fixando-se a concentração do albúmen sólido em 20% e variando-se os teores das polpas de acerola, abacaxi e água de coco, que totalizaram 80% da massa total do produto. Os parâmetros de resposta avaliados foram o teor de vitamina C, a capacidade antioxidante e a aceitação sensorial global. Foi observado que das dez formulações avaliadas, as que continham maiores concentrações de polpa de acerola, apresentaram valores superiores de compostos bioativos, porém não foram as mais aceitas sensorialmente. Por meio da função desejabilidade chegou-se a uma formulação final que consistiu de 52,8% de abacaxi, 27,2% de acerola e 20,0% de albúmen sólido de coco verde. Esta nova formulação teve boa aceitação, com nota igual a 7 ("bom") e representa um bom aporte nutricional, sendo fonte de vitamina C, podendo contribuir para agregar valor a um coproduto da indústria de bebidas.