Kombucha à base de Hibiscus sabdariffa L: avaliação tecnológica para produção de uma nova bebida / Kombucha based Hibiscus sabdariffa L: technological assessment for the production of a new beverage

O Kombucha é uma bebida resultante da fermentação de chá com açúcar por bactérias e leveduras presentes em uma membrana celulósica denominada de SCOBY. O objetivo do trabalho foi desenvolver e avaliar uma bebida Kombucha à base de chá de Hibisco. Os parâmetros de processo (tempo, temperatura e quantidade de SCOBY) foram determinados utilizando-se um planejamento experimental. Foi avaliada a capacidade antioxidante (DPPH, compostos fenólicos, flavonoides e antocianinas). Também, foram realizadas as análises (pH, acidez, sólidos solúveis totais e cor instrumental). Os resultados obtidos foram tratados estatisticamente por meio da Análise de Variância (ANOVA) e comparadas pelo teste de Tukey com nível de significância de 5% (p ? 0,05). A melhor formulação foi definida levando em consideração o teor antioxidante (DPPH), sendo esta a condição dos parâmetros mínimos para as três variáveis do planejamento: tempo de 2 dias; temperatura de 18 º C e quantidade de SCOBY de 10 g/L, tal formulação resultou em um produto mais ácido (0,203 % ac. Cítrico), em média com 14 ºBrix e avermelhado (a*=16). Assim, os parâmetros avaliados foram viáveis para obtenção uma bebida fermentada (Kombucha de hibisco) com alto teor antioxidante. 

Microcapsules of ‘jabuticaba’ byproduct: Storage stability and application in gelatin

ABSTRACT This study aimed to produce microcapsules using ‘jabuticaba’ byproduct through lyophilization, and evaluate the stability of the powder, intended for use in gelatin. Three formulations were prepared, including the pure lyophilized extract (E), capsule with maltodextrin (CapM), and capsule with maltodextrin and xanthan gum (CapMG). The storage stability was evaluated at 4 and 25 ºC, and in the presence and absence of light, regarding color parameters, phenolic compounds and monomeric anthocyanins. The microencapsulated powders were applied in gelatin and analyzed for sensorial acceptance. Following an investigation of the storage stability of the three powders at 4 °C for 60 days, the sample that presented the best result was then analyzed at 25 ºC in the presence/absence of light. Microcapsules, independent of the encapsulant agent, exhibited lower values of degradation (2.82% phenolic compounds and 14.5% monomeric anthocyanins) than extract E when exposed to light and at 25 °C. Regarding color stability, CapMG showed smaller variations in the total color difference (ΔE) than the other samples. The lowest ΔE value corresponded to the gelatin sample with CapM, stored in the absence of light. It is possible to conclude that microencapsulation is an alternative for the preservation of ‘jabuticaba’ byproduct extracts, facilitating their use, retaining some compounds and protecting them against adverse conditions

Development of Rice Flour Pasta for Gluten Induced Enteropathy Patients

Abstract The objective of this study is to develop alternative food for celiac disease bearers, an autoimmune illness trigged by gluten ingestion. Two pasta formulations were developed using polished rice flour and potato starch replacing wheat flour having their chemical composition and sensory analysis (hedonic scale) verified. A comparison between gluten-free pasta and wheat flour pasta was established considering the results for chemical analysis. This research found that the gluten free pasta produced has lower values, including moisture, lipids, proteins, and carbohydrates compared to the regular wheat flour pasta. The only exception was the ashes value that is slightly high in the gluten free formulation. There was no meaningful difference (p<0.05) in sensory analysis among the samples in any of the attributes under analysis (color, smell, texture and taste). Finally, tasters provided the product with good acceptance