Calcium fortification of roasted and ground coffee with different calcium salts

This study determined the calcium content and sensory attributes of roast and ground coffee fortified with calcium carbonate, calcium citrate malate, and calcium phosphate. The beverages made from fortified coffee powder were compared with a control (unfortified beverage). Two experts in coffee sensory testing analyzed six samples of coffee with the addition of different calcium salts; they assessed the aroma, color, and characteristic flavor of traditional coffee. The formulations containing calcium carbonate (A), calcium citrate malate (B), and calcium phosphate (C) were selected and used to verify the effect of using paper and polyester to filter infusions. Formulation B had the greatest purchase intent and presented the highest calcium content in the beverage, and it was considered rich in this mineral. The daily habit of drinking a cup of coffee (50 mL) has been popularized inBrazil; therefore, the addition of calcium citrate malate into traditional coffee powder can be an excellent calcium source and ensure the healthy intake of this macro mineral

Desenvolvimento e caracterização de alimentos isentos de glúten contendo farinha de grãos integrais como fonte de nutrientes essenciais

Cake is the second most consumed food among the bakery ones, the first product is bread. This popularity is mainly due to convenience and sensory acceptance. However, one negative point of this food is the lack of essential nutrients for human beings. This problem is worse in gluten-free products because the main ingredient used by bakery industries is rice flour, which consists basically of carbohydrates. Azuki (Vigna angularis) is a legume widely produced and consumed in Asia, used in the various products manufacturing, especially in typical sweets. Chia (Salvia hispanica L.) is an angiosperm plant from the mint family (Lamiaceae) characterized as a grain from tropical and subtropical climate, widely consumed in pre-Columbian America by the Aztecs, in the region that includes Mexico and Guatemala. Both grains, azuki and chia, are considered rich source of many essential nutrients to good health maintenance. One of the most relevant aspects regard to nutrients is the lipid composition. Several fatty acids are essential for the maintenance of biological systems, mainly the ones from n-3 series. Factorial design allows a smaller number of experiments and findings from qualitative results. Principal Component Analysis (PCA) allows the standard recognition, information is feasible and there is a reduction in the dimensionality of the data. Desirability analysis allows the detection of the optimum region. ARTICLE 1: The objective of this work was the application of chemometric methods to investigate the influence of the factors: percentage of chia and azuki flours on lipid composition and nutritional aspects of gluten-free chocolate cakes. ARTICLE 2: This work aimed at evaluating angularis and niponensis cultivars of azuki beans from south region of Brazil. ARTICLE 1: A 22 full factorial design (two factors at two levels) with center point in quintuplicate was conducted to investigate the influence of factors: % of chia and azuki flours on the lipid composition of gluten-free chocolate cake. Mathematical models were proposed to the responses, as well as principal component analysis and evaluation of the desirability function. ARTICLE 1: Adzuki beans (Vigna angularis) cultivars: angularis and niponensis, were acquired directly from the producer in the region of Maringa city, Parana state, Brazil. Both cultivars were evaluated concerning proximal composition and crude energy, fatty acid composition, indices of the nutritional quality of lipids, tocopherol isomers, vitamin E activity, minerals, dietary reference intake values, bioactive properties, and multivariate analysis. ARTICLE 1: The factors % of chia and azuki flours were significant, but chia flour presented higher influence on the results. The increasing of these values contributed to improve the fatty acid composition, Increased values of both factors contributed to improve contents of polyunsaturated fatty acids, mainly n-3 series, and provided more adequate nutritional indexes. The principal component analysis distinguished the samples with higher contents of chia and the desirability analysis indicated the sample with the highest level of chia as the optimal region. ARTICLE 2: Both cultivars presented proximal composition similar to literature and the majority fatty acids were 18:2n-6, 16:0 and 18:3n-3. All samples showed polyunsatured fatty acids prevalence and nutritional indices and ratios considered adequate for biological system maintenance of a healthy organism. The grains presented significant contents of tocopherols and vitamin E activity, resulting in a high contribution to the dietary reference intake. Significant contents of iron, manganese and zinc were also found in the azuki beans, and they are very important mainly due to their function as cofactors in metabolic reactions. Phenolic compounds and flavonoids corroborated with other studies and contributed to the antioxidant activity. The principal components multivariate analysis allowed distinguishing the cultivars, and the two principal components could explain 92.28% of data variance. ARTICLE 1: Chemometric methods were very useful for improvement of fatty acids composition of gluten-free chocolate cake. The models analyzed were significant and allowed obtaining the response surfaces. The formulation with higher contents of chia and azuki flour was considered as a point of greatest desirability. The addition of chia and azuki flours in gluten-free products is a great alternative to improve nutritional characteristics of foods, mainly bakery ones that can be consumed even by celiac patients. ARTICLE 2: Cultivars of adzuki beans are excellent sources of many essential compounds, such as essential fatty acids, tocopherols, minerals and antioxidant properties The multivariate analysis allowed distinguishing batches of angularis and niponensis cultivars, as well as evaluating the importance of the parameters. The traditional use of adzuki beans in the eastern dietary is promising due to their intrinsic characteristics.O bolo é o segundo produto de panificação mais consumido mundialmente, perdendo apenas para o pão. Essa popularidade deve-se principalmente a praticidade e boa aceitação sensorial por parte dos consumidores. No entanto, uma das principais problemáticas apresentada pelo produto bolo é a carência de nutrientes essenciais à saúde humana, principalmente quando se trata de versão sem glúten, cujo principal ingrediente utilizado pela maioria dos fabricantes é a farinha de arroz, constituída basicamente de carboidratos. Azuki (Vigna angularis) é uma leguminosa amplamente produzida e consumida na Ásia, usado na fabricação de vários produtos, especialmente em doces típicos. Chia (Salvia hispanica L.) é uma planta angiosperma da família da menta (Lamiaceae), caracterizada como um grão de clima tropical e subtropical, largamente consumida no América pré-colombiana pelos astecas, na região que inclui México e Guatemala. Ambos os grãos, azuki e chia, são considerados fontes de muitos nutrientes essenciais para a manutenção da boa saúde. Um dos aspectos mais importantes diz respeito aos nutrientes é a composição lipídica. Diversos ácidos graxos são essenciais para a manutenção dos sistemas biológicos, especialmente os da série n-3. O planejamento fatorial permite um menor número de experimentos e conclusões a partir de resultados qualitativos. Análise de componentes principais (ACP) permite o reconhecimento de padrões, viabilização de informações e redução na dimensionalidade dos dados. A análise de desejabilidade permite a detecção da região ótima. ARTIGO 1: O objetivo deste trabalho foi à aplicação de métodos quimiométricos para investigar a influência dos fatores: percentuais de farinha de chia e azuki adicionados a formulações de bolo de chocolate sem glúten na determinação da composição em ácidos graxos e aspectos nutricionais. ARTIGO 2: Este trabalho teve como objetivo avaliar as cultivares angularis e niponensis de feijão azuki produzidos na região sul do Brasil. ARTIGO 1: Um planejamento fatorial 22 completo (dois fatores em dois níveis) com ponto central em quintuplicata foi realizado para investigar a influência dos fatores: % de farinha de chia e farinha de azuki na composição de ácidos graxos de bolo de chocolate sem glúten. Foram propostos modelos matemáticos com as respostas, bem como análise de componentes principais e avaliação da função de desejabilidade. ARTIGO 2: As cultivares de feijão Azuki (Vigna angularis): angularis e niponensis, foram adquiridas diretamente do produtor na região de Maringá, estado do Paraná, Brasil. Ambas as cultivares foram avaliadas considerando composição proximal e energia bruta, composição em ácidos graxos, índices da qualidade nutricional de lipídios, isômeros de tocoferol, atividade da vitamina E, minerais, valores de referência para ingestão diária, propriedades bioativas, e análise multivariada dos dados. ARTIGO 1: Os fatores % de farinha de chia e azuki foram significativos, sendo que a farinha de chia apresentou maior influência nos resultados. Os maiores valores de ambos os fatores contribuíram para melhorar as concentrações de ácidos graxos poli-insaturados, principalmente os da série n-3, e proporcionou índices nutricionais mais adequados. A análise de componentes principais distinguiu as amostras com teores mais elevados de farinha de 10 chia, e a análise de desejabilidade indicou a amostra com maior concentração de farinha de chia como a região ótima. ARTIGO 2: Ambas as cultivares apresentaram composição proximal similares com a literatura e os ácidos graxos majoritários foram 18:2n-6, 16:0 e 18:3n-3. Todas as amostras mostraram prevalência de ácidos graxos poli-insaturados e valores de razões e índices nutricionais adequados para a manutenção do sistema biológico de um organismo saudável. Os grãos apresentaram teores significativos de tocoferol e atividade da vitamina E, resultando em uma alta contribuição para a ingestão de referência diária. Quantidades significativas de ferro, manganês e zinco também foram encontrados nos grãos de azuki, e eles são considerados importantes devido a sua função de cofator em reações metabólicas. Compostos fenólicos e flavonoides corroboraram com outros estudos e contribuíram para a atividade antioxidante. A análise de componentes principais permitiu distinguir as cultivares, e as duas componentes principais puderam explicar 92,28% da variância de dados. ARTIGO 1: Os métodos quimiométricos foram eficientes para melhorar a composição de ácidos graxos de bolo de chocolate isento de glúten. Os modelos estatísticos foram significativos e permitiram a obtenção das superfícies de resposta. O ponto de maior desejabilidade foi a formulação com maior teor de farinha de chia. A substituição parcial da farinha de arroz por farinha de chia e azuki em produtos isentos de glúten se mostrou uma boa alternativa para melhorar as características nutricionais de alimentos, especialmente os produtos de panificação que podem ser consumidos inclusive por pacientes celíacos. ARTIGO 2: As cultivares de feijão azuki são excelentes fontes de vários compostos essenciais, tais como ácidos graxos, tocoferóis, minerais e propriedades antioxidantes. A análise multivariada permitiu distinguir lotes de cultivares angularis e niponensis, bem como avaliar a importância dos parâmetros. O uso de feijão azuki na dieta oriental é promissora devido as suas características intrínsecas.14, [20]

Fatty acid quantification in different types of cookies with emphasis on trans Fatty Acids - doi: 10.4025/actascitechnol.v34i1.10304

 The objective of this work was to determine the centesimal composition and quantify the major fatty acids in the most produced cookies, filled cookies (28%), salty cookies (22%), butter cookies (12%), and wafers (4%), with emphasis on trans fatty acids. Three brands (A, B, C) of each kind of cookie were investigated. The results are given in brand alphabetic order. The Trans fatty acid results are given in g per 30 g portion of cookies, as recommended by Anvisa. Chocolate-flavored cookies presented trans fatty acid values of 0.055, 0.086, and 0.154 g. The amounts of trans fatty acids in salty cookies were 0.045, 0.115, and 0.051 g. Butter cookies have trans fatty acid values of 0.013, 0.054, and 0.010 g. The chocolate wafers were analyzed and presented the following amounts of trans fatty acids: 0.100, 0.170, and 0.301 g. The results show that the quantity of trans fatty acids in cookies is decreasing as a result of the modification of processes and/or raw materials. Only brand C wafer had trans fatty acid above the Brazilian regulation limits.

Chemometric tools applied to the development and proximal and sensory characterization of chocolate cakes containing chia and azuki

Um planejamento fatorial 22 completo (dois fatores em dois níveis) com duplicata foi realizado, para investigar a influência dos fatores: % de chia e azuki adicionados no bolo de chocolate isento de glúten, para a determinação da composição proximal, energia e atributos sensoriais. No estudo foi utilizada farinha desengordurada de chia e de azuki. Os fatores % de chia e azuki foram significativos, e o aumento dos valores nestes, contribuiu positivamente nas respostas. A chia foi o fator que mais contribuiu para a maioria das respostas, exceto para o nifext. O efeito principal azuki não foi significativo para as respostas umidade e energia. A análise de componentes principais distinguiram as amostras com maior teor de chia devido principalmente a proteína bruta e aos lipídios totais, sendo os pontos ótimos nas superfícies de resposta destes modelos. Para os atributos sensoriais os modelos foram não significativos e a análise multivariada demonstrou que os menores percentuais de chia e azuki apresentam características semelhantes ao ensaio controle.A 22 full factorial design (two factors at two levels) with duplicate was performed to investigate the influence of the factors percentage of chia and percentage of azuki added to gluten-free chocolate cake on the proximal composition, energy and sensory aspects. Partially defatted chia flour was used in the formulations. Both factors were significant and an increase in their value contributed positively to the measured responses. The percentage of chia was the factor that most contributed to the majority of the responses, except for the nitrogen free extract (nifext). The percentage of azuki did not significantly affect cake moisture and energy. Principal component analysis distinguished samples with the highest content of chia mainly for the responses lipids and crude protein, and these formulations had the optimal point in response surfaces. The models for the sensory attributes were not significant, and multivariate analysis showed that formulations with the lowest percentage of chia and azuki had characteristics similar to control assays.

Development, characterization and chemometric analysis of a gluten-free food bar containing whole flour from a new cultivar of amaranth

Food bars are consumed heavily, especially because of their practicality; however they cannot be ingested by celiac patients and present low contents of essential nutrients. The goal of this study was the development and physical-chemical, nutritional and sensory evaluation of a gluten-free food bar containing amaranth and linseed. Gluten fractions were not detected in the food bar formulations. Crude protein and total lipid contents ranged from 68.32 to 76.60 and 74.56 to 82.06 g kg-1 of food, respectively. The polyunsaturated/saturated and n-6:n-3 fatty acid ratios ranged from 0.45:1 to 0.55:1 and 1.44:1 to 2.50:1, respectively. Calcium, magnesium, copper, iron, manganese and zinc were the principal minerals. Application of multivariate analysis enabled sample B to be distinguished according to its mineral and alfa-linolenic acid content. All food bar formulations had good sensory acceptance and high purchase intent

Nutritional and bioactive compounds of adzuki beans cultivars using chemometric approach

ABSTRACT Azuki beans are small red grains rich in several essential nutrients used in traditional dishes in Asia that, nowadays present many applications around the world. This work aimed at evaluating angularis and niponensis cultivars from south region of Brazil. Both cultivars presented proximal composition similar to literature and the majority fatty acids were 18:2n-6, 16:0 and 18:3n-3. All samples showed polyunsatured fatty acids prevalence and nutritional indices and ratios considered adequate for biological system maintenance of a healthy organism. The grains presented significant contents of tocopherols and vitamin E activity, resulting in a high contribution to the dietary reference intake. Significant contents of iron, manganese and zinc were also found in the azuki beans, and they are very important mainly due to their function as cofactors in metabolic reactions. Phenolic compounds and flavonoids corroborated with other studies and contributed to the antioxidant activity. The principal components multivariate analysis allowed distinguishing the cultivars, and the two principal components could explain 92.28% of data variance