Caracterização da estrutura fina do amido de pinhão como um incentivo à perpetuação da Araucária (Araucaria angustifolia (Bertoloni) Otto kuntze).

Resumo

Influence of Altitude on the indirect Analysis of α-amylase Content on Wheat Flours

The objective of this study was to verify the influence of altitude on the indirect analysis of α-amylase content on wheat flours. The experimental designused was completely randomized, with eight treatments and three repetitions. The treatments consisted of the analysis of the falling number from flours of four wheat classes (basic, domestic, bread and improver) on the elevations zero, 412, 540, 761, 934, 975, 1,040 and 1,095 meters. After the trial results, under the correction of the averages above 600 meters of elevation, it was verified that there was a significant difference between the results of distinct altitudes, for the four wheat classes. When a polynomial regression is applied, for the values without correction, it was obtained that aquadratic regression equation correlates the falling number values with altitude; however, the coefficient of determination was very low, highlighting the major influence of the different equipments that were used to measure the falling number instead of the different altitudes

Avaliação da farinha de mandioca e do fubá de milho como substratos para a obtenção de bebida fermento-destilada

A farinha de mandioca e o fubá de milho foram avaliados como matérias-primas alternativas na obtenção de uma bebida fermento-destilada, visando gerar informações úteis à aplicação industrial. Os substratos foram caracterizados e comparou-se a eficiência da mosturação, o perfil de açúcares no mosto, bem como as curvas de fermentação dos substratos. Os resultados demonstraram que o conteúdo de amido foi de 78,1 % para o fubá de milho e 92,7 % para a farinha de mandioca. Quanto ao rendimento da mosturação foi de 57, 4 % para o milho e 66,4 % para a mandioca, sendo que o perfil de açúcares no mosto demonstrou que 95 % dos açúcares presentes no mosto de mandioca foi glicose e o restante pequenas porcentagens de dextrinas e maltose. Já o perfil do mosto de milho apresentou cerca de 85 % de glicose , 10 % de dextrinas e cerca de 4 % de maltose. Para o processo fermentativo, observou -se que o consumo de açúcares no mosto de mandioca foi mais rápido que no mosto de milho.Cassava and corn flours were evaluated as alternative raw-materials for production of a fermented and distilled drink. The objective of this work was to generate information for technological application. Both flours were characterized and starch hydrolysis efficiency, sugar profile and fermentation pattern were compared. The results obtained showed that starch content of corn flour was 78.1% and for cassava flour 92.7%. Starch hydrolysis yield was 57.4% for corn and 66.4% for cassava and the sugar profiles in the hydrolysates showed that 95% of total sugar present in cassava hydrolysate was glucose and the remaining fraction was represented by dextrins and maltose. For corn hydrolysate 85% of total sugar was glucose, 10% dextrins and around 4% maltose. The fermentative process was evaluated by measuring the velocity of sugar consumption which for cassava hydrolysate was higher than for corn hydrolysate