Characterization And Sensorial Evaluation Of Functional Cereal Bar [caracterização E Avaliação Sensorial De Barra De Cereais Funcional De Alto Teor Protéico E Vitamínico]

Cereal bars were introduced over a decade ago as a "healthy" alternative confectionery. Concomitantly, foods as soybean, with high vitamin and mineral levels and antioxidants properties come receiving great application in functional products, because they can prevent against chronic-degenerative illnesses of the heart. Considering the growth of the segment of cereal bars in the food sector, it was developed a formulation with high protein and vitamin levels cereal bar based on textured soy protein, wheat germ and oat, enriched with acid ascorbic and acetate of α-tocoferol. The cereal bar and its ingredients had been submitted to the analyses for characterization and three formulations, varying the content of acid ascorbic; they had also been evaluated as a sensorial preference and an ideal intensity of sweetness and acidity. The textured soy protein used presented high levels of oligosaccharides raffinose and stachiose (1.92 g/100 g e 4.66 g/100 g) and of total isoflavones (283.49 mg/100 g), when compared with the grain, integral flour and isolated protein. The final formulation of the cereal bar presented 15.31% of protein, high vitamin E content (118.0 mg/100 g) and minerals such as phosphorus, iron and manganese. The 1.1 g/100 g added formulation of acid ascorbic got greater significantly sensorial preference, differing from the other samples (p≤0.05).262318324(1997) Official Methods of Analysis of the Association of Official Analutical Chemistry. 16 th Ed., , WashingtonAraújo, J.M.A., Carlos, J.C.S., Sedyama, C.S., Isoflavonas em grãos de sojaimportância da atividade de β-glicosidase na formação do sabor amargo e adstringente (1997) Ciência e Tecnologia de Alimentos, 17 (2), pp. 137-141. , mai.-agoBarbosa, M., Na Onda Da Barra. 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Universidade Federal de PelotasHolder, C.L., Churchwell, M.I., Doerge, D.R., Quantification of soy isoflavones, genistein and daidzein, and conjugates in rat blood using LC/ES-MS (1999) Journal of Agricultural and Food Chemistry, 47, pp. 3.764-3.770Ismail, N.M., Ghafar, N.A., Jaarin, K., Khine, J.H., Top, G.M., Vitamin E and factors affecting atherosclerosis in rabbits fed a cholestrol-rich diet (2000) International Journal of Food Sciences and Nutrition, 51 (1 SUPPL.), pp. 79-94. , DecKhor, H.T., Ng, T.T., Effects of administration of alpha-tocopherol and tocotrienols on serum lipids and liver HMG CoA reductase activity (2000) International Journal of Food Sciences and Nutrition, 51 (1 SUPPL.), pp. 3-11. , DecLeenheer, A.P., Lambert, W.E., Ruyter, M.G.M., (1985) Modern Chromatographic Analysis of the Vitamins, , New York: Marcel DeckerMahungu, S.M., Diaz-Mercado, S., Li, J., Schwenk, M., Singletary, K., Faller, J., Stability of isoflavones during extrusion processing of corn/soy mixture (1999) Journal of Agricultural and Food Chemistry, 47, pp. 279-284Marques, L.M.R., (1992) Efeito Da Temperatura de Extrusão, Umidade Da Matéria-prima, Teor de Amido e Sacarose Nas Características Tecnológicas e Nutricionais de Produtos Extrusados de Germe de Trigo, , Campinas, Tese (Mestre em Tecnologia de Alimentos) - Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (Unicamp)(1976) Métodos Químicos e Físicos para Análise de Alimentos. 2 a Ed., 1. , São PauloPalazzolo, G., Cereal bars: They're not just for breakfast anymore (2003) Cereal Foods World, 48 (2), pp. 70-72. , Mar.-AprPehanich, M., No holds barred (2003) Prepared Foods, 172 (3), pp. 79-80. , MarPomeranz, Y., (1971) Wheat Chemistry and Technology, , St. Paul, Minnesota: American Chemistry IncorporationPomeranz, Y., (1988) Wheat Chemistry and Technology. 3 rd Ed., , St. Paul, Minnesota: American Chemistry IncorporationRinse, J., Arteriosclerose, Química e Nutrição: Algumas Observações, Experiências e Uma Hipótese, 37, p. 19. , Tradução Roberto H. Moretti. American Laboratory: s.dRodrigues, R.S., (2003) Caracterização de Extratos de Soja Obtidos de Grãos, Farinha Integral e Isolado Protéico Visando a Formulação e Avaliação Biológica (Em Coelhos) de Bebida Funcional à Base de Extrato de Soja e Polpa de Pêssegos, , Campinas, Tese (doutorado em Tecnologia de Alimentos) - Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (Unicamp)Salonen, J.T., Nyysönen, K., Salonen, R., Lakka, H.-M., Kaikkonen, J., Porkkala-Sarataho, E., Voutilainen, S., Poulsen, H.E., Antioxidant supplementation in atherosclerosis prevention (ASAP) study: A randomized trial of the effect of vitamins E and C on 3-year progression of carotid atherosclerosis (2000) Journal of Internal Medicine, 248, pp. 377-386Sarruge, J.R., Haag, H.P., (1974) Análises Químicas Em Plantas, , Piracicaba: Esalq(1993) SAS User's Guide: Statistics, , Cary, USA: SAS InstSidhu, J.S., Al-Hoot, S.N., Al-Saqer, J.M., Effect of adding wheat brain and germ fractions on the chemical composition of high-fiber toast bread (1999) Food Chemistry, 67, pp. 365-371(2000) Total Dietary Fiber Assay Kit, , Technical Bulletin No TDFAB-3, JunStavric, B., Antimutagens and anticarcinogens in foods (1994) Food and Chemical Toxicology, 32 (1), pp. 79-90. , JanStone, H., Sidel, J.L., (1993) Sensory Evaluation Practices. 2 nd Ed., , London: Academic PressVeinbergs, I., Mallory, M., Sagara, Y., Masliha, E., Vitamin E supplementation prevents spatial learning deficits and dendritic alterations in aged apolipoprotein E - Deficient mice (2000) European Journal of Neurosciense, 12 (12), pp. 4.541-4.546. , DecVidal-Valverde, C., Frías, J., Valverde, S., Changes in carbohidrate composition of legumes after soaking and cooking (1993) Journal of the American Dietetic Association, 93 (5), pp. 547-550. , MayWaszczynsky, N.J., (1979) Extração de Proteínas Do Farelo de Trigo Com Aplicação de Enzimas, , Londrina, Tese (mestrado em Ciência de Alimentos) - Faculdade de Engenharia de Alimentos, Universidade Estadual de LondrinaYamakoshi, J., Piskula, M.K., Izumi, T., Tobe, K., Saito, M., Kataoka, S., Obata, A., Kikuchi, M., Isoflavone aglicone-rich extract without soy protein attenuates atherosclerosis development in cholesterol-fed rabbits (2000) Journal of Nutriton, 130, pp. 1.887-1.89

Effect Of High Hydrostatic Pressure On The Color And Texture Parameters Of Refrigerated Caiman (caiman Crocodilus Yacare) Tail Meat

The effect of applying high hydrostatic pressure (HHP) on the instrumental parameters of color and texture and sensory characteristics of alligator meat were evaluated. Samples of alligator tail meat were sliced, vacuum-packed, pressurized and distributed into four groups: control, treated with 200. MPa/10. min, 300. MPa/10. min and 400. MPa/10. min, then stored at 4. °C ± 1. °C for 45. days. Instrumental color, texture profile and a sensory profiling using quantitative descriptive analysis were carried out on the 1st, 15th, 30th and 45th days of storage. HHP was shown to affect the color and texture of the product, and the sensory descriptors (p. < 0.05). The results suggest that high pressure is a promising technology for the processing of alligator meat, especially low pressures (200. MPa) which can have positive effects on the quality of the product. © 2012 Elsevier Ltd.913255260Angsupanich, K., Ledward, D.A., High pressure treatment effects on cod (Gadus morhua) muscle (1998) Food Chemistry, 63 (1), pp. 39-50Ashie, I.N.A., Simpson, B.K., Application of high hydrostatic pressure to control enzyme related fresh seafood texture deterioration (1996) Food Research Internacional, 29 (5-6), pp. 569-575Aymerich, T., Picouet, P.A., Monfort, J.M., Decontamination technologies for meat products (2008) Meat Science, 78 (1-2), pp. 114-129Bourne, M.C., Texture profile analysis (1978) Food Technology, 32 (7), pp. 62-66Instrução Normativa n o 03, de 17 de janeiro de 2000 (2000) Aprova o Regulamento Técnico de Métodos de Insensibilização para o Abate Humanitário de Animais de Açougue, , Diário Oficial [da] República Federativa do Brasil, Brazília, Brazil, BrasilCarlez, A., Veciana-Nogues, T., Cheftel, J.C., Changes in colour and myoglobin of minced beef meat due to high pressure processing (1995) Lebensmittel-Wissenschaft und Technologie, 28 (5), pp. 528-538Chéret, R., Chapleau, N., Delbarre, C.L., Verrez-Bagnis, S.M., Effects of high pressure on texture and microstructure of sea bass (Dicentrarchus labrax L.) fillets (2005) Journal of Food Science, 70 (8), pp. 477-483Chevalier, D., Bail, A.L., Ghoul, M., Effects of high pressure treatment (100-200MPa) at low temperature on turbot (Scophthalmus maximus) muscle (2001) Food Research Internacional, 34 (5), pp. 425-429Crehana, C.M., Troya, D.J., Buckley, D.J., Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt (2000) Meat Science, 55, pp. 123-130Cruz, A.G., Faria, J.A.F., Saad, S.M.I., Santd́ana, A.S., Cristianini, M., High Pressure Processing and Pulsed Electric Fields: Potential use in probiotic dairy foods processing (2010) Trends in Food Science & Technology, 21, pp. 483-493Cruz-Romero, M., Smiddy, M., Hill, C., Kerry, J.P., Kelly, A.L., Effects of high pressure treatment on physicochemical characteristics of fresh oysters (Crassostrea gigas) (2004) Innovative Food Science and Emerging Technologies, 5 (2), pp. 161-169Damásio, M.H., Costell, E., Análisis sensorial descriptivo: Generación de desciptores e seleción de catadores (1991) Revista Agroquímica de Tecnologia Alimentaria, 31 (2), pp. 165-178Dong Sun, X., Holley, R.A., High hydrostatic pressure effects on the texture of meat and meat products (2010) Journal of Food Science, 75 (1), pp. 17-23Ferreira, E.H.R., Masson, L.M.P., Rosenthal, A., Efeito da alta pressão hidrostática nos microrganismos (2008) Boletim do Centro de Pesquisa de Processamento de Alimentos, 26 (1), pp. 135-150Fletcher, D.L., Qiao, M., Smith, D.P., The relationship of raw broiler breast meat color and pH to cooked meat color and pH (2000) Poultry Science, 79, pp. 784-788Freitas, M.Q., (2005) Características e aceitação sensorial de mortadelas produzidas com carne mecanicamente separada de frango, , Editora UFV, Viçosa, BrazilGou, J., Lee, H.Y., Ahn, J., Effect of high pressure processing on the quality of squid (Todarodes pacificus) during refrigerated storage (2010) Food Chemistry, 119 (2), pp. 471-476Jung, S., Ghoul, M., Lamballerie-Anton, M.D., Influence of high pressure on the color and microbial quality of beef meat (2003) Lebensmittel-Wissenschaft und Technologie, 36 (6), pp. 625-631Lamballerie-Anton, M.D., Taylor, R.G., Culioli, J., High pressure processing of meat (2002) Meatprocessing: Improving quality. Cambridge: Woodhead Publishing Limited, pp. 313-324. , J. Kerry, J. Kerry, & D. Ledward (Eds.)Ma, H.J., Ledward, D.A., High pressure/thermal treatment effects on the texture of beef muscle (2004) Meat Science, 68 (3), pp. 347-355Mathias, S.P., Rosenthal, A., Gaspar, A., Deliza, R., Slongo, A.P., Vicente, J., Alterações oxidativas (cor e lipídios) em presunto de peru tratado por Alta Pressão Hidrostática (APH) (2010) Ciência e Tecnologia de Alimentos, 30 (4), pp. 852-857Picouet, P., Pérez-Juan, M., Realini, C.E., High Hydrostatic Pressure technology on fresh beef and beef products, , http://www.prosafebeef.eu/images/site/assets/hhp%20technology.doc, [Text file]. URLRastogi, N.K., Raghavarao, K.S., Balasubramaniam, V.M., Niranjan, K., Knorr, D., Opportunities and challenges in high pressure processing of foods (2007) Critical Review in Food Science and Nutrition, 47 (1), pp. 69-112(2000) User's Guide: Release 8.03, , Statistical Analysis Institute, Cary, NC, SAS SSequeira-Munoz, A., Chevalier, D., Lebail, A., Romaswamy, H.S., Simpson, B.K., Physicochemical changes induced in carp (Cyprinus carpio) fillets by high pressure processing at low temperature (2006) Innovative Food Science and Emerging Technologies, 7 (1-2), pp. 13-18Sorenson, D., Henchion, M., Marcos, B., Ward, P., Mullen, A.M., Allen, P., Consumer acceptance of high pressure processed beef-based chilled ready meals: The mediating role of food-related lifestyle factors (2011) Meat Science, 87 (1), pp. 81-87Souza, C.M., Boler, D.D., Clark, D.L., Kutzler, L.W., Holmer, S.F., Summerfiled, J.W., The effects of high pressure processing on pork quality, palatability, and further processed products (2011) Meat Science, 87 (4), pp. 419-427Souza, S.S., Cruz, A.G., Faria, J.A.F., Walter, E.H.M., Ferreira, M.M., Celeghini, R.M.S., Santd́ana, A.S., Monitoring the authenticity of Brazilian UHT Milk: A chemometric approach (2011) Food Chemistry, 124, pp. 692-695Stone, H., Sidel, J.L., Oliver, S., Woosley, A., Singleton, R.C., Sensory evaluation by quantitative descriptive analysis (1974) Food Technology, 28 (11), pp. 24-34Suzuki, A., Kim, K., Tanji, H., Nishiumi, H., Ikeuchi, Y., Application of high hydrostatic pressure to meat and meat processing (2006) Advanced technologies formeat processing, pp. 194-217. , CRC Press, Boca Raton, Fla, L.M.L. Nollet, F. Toldr'a (Eds.)Téllez-Luis, S.J., Ramírez, J.A., Pérez-Lamela, C., Vasquéz, M., Simal Gándara, J., Aplicación de la alta presión hidrostática en la conservación de los alimentos (2001) Ciencia y Tecnología Alimentaria, 3 (2), pp. 66-80Vicente Neto, J., Bressan, M.C., Faria, P.B., Vieira, J.O., Santana, M.T.A., Kloster, M., Composição centesimal e colesterol da carne de jacaré-do pantanal (Caiman yacare Daudin 1802) oriundo de zoocriadouro e habitat natural (2007) Ciência Agrotecnológica, 30 (4), pp. 701-706Vieira, J.P., Caracterização do processo de rigor mortis do músculo Ilio-ischiocaudalis da cauda de jacaré-do-pantanal (Caiman crocodilus yacare) e maciez da carne (2010) Niterói, 2010, , EdUFF, Niterói, BrazilYagiz, Y., Kristinsson, H.G., Balaban, M.O., Marshall, M.R., Effect of high pressure treatment on the quality of rainbow trout (Oncorhynchus mykiss) and mahimahi (Coryphaena hippurus) (2007) Food Chemistry and Toxicology, 72 (9), pp. 509-515Zbigniew, K.A., Hyejeong, Y., David, R.L., Eun, J.L., Yun, J.K., Cheorun, J., The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet (2011) Food Control, 22, pp. 6-1

Genótipos de sorgo para produção de barra de cereais

O objetivo deste trabalho foi desenvolver uma barra de cereais com pipoca de sorgo e avaliá-la quanto à aceitação do produto por consumidores, assim como identificar genótipos de sorgo e distintos modos de processamento para a produção de pipoca visando maior rendimento. Foram avaliados os processamentos sem (STH) e com tratamento hidrotérmico (CTH) dos grãos antes do pipoqueamento. O tratamento CTH reduziu o percentual de piruás em cerca de 36% e aumentou o rendimento da produção de pipoca em cerca de 80%. No STH, os genótipos BRS 310, BR 501, BR 506 e CMSXS 283 produziram menor percentual de piruás e maior capacidade de expansão. No CTH, 'BRS 310' e 'CMSXS 283' apresentaram melhor desempenho. Uma pesquisa sobre a aceitação e a intenção de compra das barras de cereais foi realizada em Londrina, PR e no Rio de Janeiro, RJ. Verificou-se que o produto foi aceito por 98, 4 e 76, 5% dos consumidores, e a média de aceitação, em uma escala de 1 a 9, foi de 7, 7 em Londrina e de 7, 1 no Rio de Janeiro. Quanto à intenção de compra, verificou-se que 88, 8% dos londrinenses e 80, 6% dos cariocas atribuíram notas acima de 4 ("talvez não comprasse, talvez comprasse") na escala de 7 pontos utilizada