Tortellini de mexilhão em brodo: desenvolvimento de produto à base de moluscos bivalves / Mussel tortellini in brodo: product development based on bivalve mollusks

Considerando a pouca diversidade na utilização de determinados moluscos na alimentação soteropolitana, observa-se a necessidade de incentivar o consumo dos moluscos bivalves sob a forma de novos produtos, utilizando, para isso, preparações e técnicas da alta gastronomia no intuito de atrair o público consumidor. Dessa forma, inicialmente, foi realizada uma pesquisa de campo no mercado varejista da cidade de Salvador, Bahia, no intuito de se verificar de que formas o mexilhão, produto selecionado para o desenvolvimento de um novo produto à base de moluscos bivalves, era comercializado. A partir disso, foi-se idealizado uma preparação utilizando-o. Para tanto, foram realizados dois testes para a produção de um tortellini, uma massa italiana recheada que, associada ao mexilhão, pudesse demonstrar a versatilidade gastronômica desse ingrediente. Assim, de forma simples, um molusco bivalve pouco comercializado pode assumir um papel importante no estímulo da criação e valorização de produtos da alta gastronomia no cenário brasileiro

Innovation in root consumption in Brazil: A study for the development of chutney based on beet / Inovação no consumo de raízes no Brasil: Um estudo para o desenvolvimento de chutney à base de beterraba

Considering the limitation of nutrients found in human food in recent times, caused by the low consumption of products of plant origin, there is a need to encourage the food market for the development of new products, based on popular ingredients, easily accessible and rich in nutrients, such as roots. That said, the present work aimed to develop a new product that uses the roots and expresses the versatility that certain roots present. Thus, the preparation of a chutney was conceived, a product of Indian origin that is not widespread among the Brazilian population. For its adaptation by using roots as ingredient base, 3 tests were carried out to achieve the texture and flavor that referred to the original preparation, that is, bittersweet and aromatic. Therefore, when adapted to local ingredients such as beet and cassava, the root chutney resulted in a versatile and low-cost product that can take on several roles in the gastronomic world

Red Tomato Products as an Alternative to Reduce Synthetic Dyes in the Food Industry: A Review

Most dyes used in the food industry are synthetic and can be a health hazard. Red tomato may serve as a natural alternative dye to replace synthetic colorants. This study aimed to review the literature on the addition of red tomato products (powder tomato, paste, freeze-dried, tomato peel powder, tomato pomace) to reduce the usage of synthetic dyes in the food industry. Red tomato products have been used as coloring in pasta, bologna, sausages, cookies, crackers, macaroons, hamburgers, breads, muffins, cheeses, and nuggets. The trans-cis isomerization of lycopene by oxidative processes directly affects the color of the pigment. The lycopene contained in tomato has antioxidant activity and could reduce or eliminate other oxidants and/or synthetic preservatives in food. Moreover, tomatoes in foods have high sensory scores, nutritional appeal, and marketing potential. However, its use as a food colorant has been not extensively explored. Therefore, further studies are still required, especially on the stability of carotenoids in tomatoes used in processed foods