CHAPTER 4 MICRONUTRIENT (PROVITAMIN A AND IRON/ZINC) RETENTION IN BIOFORTIFIED CROPS

ABSTRACT For biofortification to be successful, biofortified crops must demonstrate sufficient levels of retention of micronutrients after typical processing, storage, and cooking practices. Expected levels of retention at the breeding stage were verified experimentally. It was proven that the variety of biofortified crop, processing method, and micronutrient influence the level of retention. Provitamin A is best retained when the crops are boiled/steamed in water. Processing methods that are harsher on the food matrix (i.e. drying, frying, roasting) result in higher losses of provitamin A carotenoids. Degradation also occurs during the storage of dried products (e.g. from sweet potato, maize, cassava) at ambient temperature, and a short shelf life is a constraint that should be considered when foods are biofortified for provitamin A. Iron and zinc retention were high for common beans (Phaseolus vulgaris) and cowpeas (Vigna unguiculata), indicating that iron and zinc were mostly preserved during cooking (with/without soaking in water)

Food Safety Knowledge of Cheese Consumers

The aim of this study was to evaluate habits and practices of cheese consumers toward their level of knowledge of food safety. A total of 1000 people were interviewed in several cities of the state of Rio de Janeiro, Brazil. Five hundred thirty-eight (53.8%) people consume cheese daily, while 318 (31.8%) and 144 (14.4%) consume cheese weekly and monthly, respectively. Five hundred twenty-two (52%) people reported its usage as an ingredient used in the preparation of other dishes, while 320 (32%) of the interviewed people consume cheese directly as a part of the diet. Typical Brazilian cheeses such as "Minas Frescal" and "Prato" cheese are preferred by 528 (52.8%) of the consumers. Of the total consumers, 764 (76.4%) purchase cheese from supermarkets, while 236 (23.6%) from open-air markets. Inspected cheese is purchased by 350 (35%) consumers, while 650 (65%) buy it without knowing if they were submitted to previous fiscalization. Four hundred thirty (43%) consumers do not know any disease transmitted by cheese that has not been inspected. Overall, educational campaigns must be developed by the Sanitary Surveillance and the Health Agencies to improve the knowledge of the consumer about food safety of cheeses.741M28M3

Whey beverage with acai pulp as a food carrier of probiotic bacteria

This research aimed to evaluate the commercial potential of a whey-based dairy beverage containing acai pulp as a food probiotic carrier, as determined by physical-chemical (pH, titratable acidity, total solids, ash, protein, fat and carbohydrates) and sensorial properties (overall acceptance). The analyses for the approximate composition, pH and titratable acidity of the whey beverages indicated no apparent statistical differences (at 5% level) between the control product and that containing acai pulp. In regard to probiotic viability, while the control dairy beverage showed a reduction of one log cycle (10(6) - 10(5) CFU/mL) in the population of Bifidobacterium longum BI-05 and Lactobacillus acidophilus La-14 after 21 days of storage, the beverage containing acai pulp showed significantly higher counts (10(7) and 10(8) CFU/mL) for both micro-organisms studied (p<0.05). The sensory analysis supported the commercial potential of the acai-containing probiotic whey beverage, with 70% of the scores corresponding to 'extremely better than the standard' and 'slightly better than the standard'. Aust. J. Dairy Technol. 64, 177-18164217718

Pasteurized Milk: Efficiency of Pasteurization and Its Microbiological Conditions in Brazil

This study aimed to verify the pasteurization efficiency and the microbiological quality of milk sold in the city of Rio de Janeiro, Brazil. The microbial quality of pasteurized milk samples was assessed by sample testing for the presence of Salmonella spp., coliforms at 35 degrees C, coliforms at 45 degrees C, and mesophilic bacterial counts. In addition, the pasteurization efficiency was verified through tests of neutral phosphatase and peroxidase enzymes. Salmonella spp. were not detected in any (100%) of the analyzed samples. However, 85 (70.8%) and 69 (57.5%) of the samples were noncompliant with current legal standards for coliforms at 35 degrees C and 45 degrees C, respectively. As for the aerobic mesophilic bacteria, 48 (40.0%) of the samples were noncompliant. From the 120 samples of pasteurized milk studied, 100% were negative for neutral phosphatase, whereas 12 (10.0%) were negative for peroxidase. Logistic regression indicated the absence of relationship between present lactoperoxidase and all the microbiological parameters studied, which suggested that the quality of pasteurized milk was associated with factors related to steps before or after heat treatment.o TEXTO COMPLETO DESTE ARTIGO, ESTARÁ DISPONÍVEL À PARTIR DE AGOSTO DE 2015.7221721

Development of goat cheese whey-flavoured beverages

Beverages made from goat cheese whey, flavoured with strawberry and peach pulp, were processed and submitted to physicochemical analysis and affective tests. The beverages exhibited similar values with respect to all the analyses of the proximate composition and little variation in pH and titratable acidity during refrigerated storage. They also showed low caloric value. For colour, aroma and consistency acceptability, there was no significant difference (P > 0.05) among peach and strawberry flavoured samples. The flavour acceptability was higher for the strawberry beverage than for the peach one (P = 0.05). A positive purchase intent for strawberry flavoured beverage was reported by 76% of the consumers, while 50% affirmed a similar intention for the peach-flavoured product. The beverages produced showed potential for commercialization, serving as an additional alternative product derived from goat milk, with minimal additional cost to the dairy plant.62343844

Lactose intolerance: possibility of ingesting fermented dairy products

The objective of the present study was to evaluate the possible use for lactose intolerant people consuming fermented dairy products, evaluating the physical-chemical characteristics of the products (pH, titratable acidity, lactose) in order to compare with the values recommended in the literature. One hundred and ten yoghurt samples and 80 fermented milk samples were analysed. Significant differences in the physical-chemical parameters were observed. A reduction in the lactose content of between 1.2 and 39.8% as compared to that of natural milk was observed in the yoghurts, and of between 23.0 and 19.8% for the fermented milks. The results draw attention to the need for control of the operational parameters involved in the production and storage of these products, since although pH and titratable acidity values were within the limits designated by legislation, they showed no significant reduction in their lactose contents, thereby becoming unsuitable for consumption by those suffering from lactose intolerance of the primary type,63436436

Potentially probiotic acai yogurt

The aim of this work was to evaluate the suitability of yogurt containing acai pulp as a food carrier of probiotic cultures. Probiotic yogurts containing increasing amounts of acai pulp (3, 5 and 7%) were processed and submitted to a physicochemical analysis and viable microbial count during refrigerated storage. In general, all the physicochemical parameters showed variations proportional to the amount of acai pulp in the product formulation. Probiotic activity was verified throughout refrigerated storage for all the products, although there was a fall of one logarithmic cycle for both micro-organisms during this period (10(7)-10(8) CFU/mL).61217818