<b>Avaliação da influência da casca no processamento de sucos clarificados de maçãs Fuji e Gala</b> - DOI: 10.4025/actascitechnol.v29i1.95

Devido ao aumento da produção de maçãs no Brasil, um excedente do consumo in natura pode ser destinado à industrialização. Os sucos de maçãs são uma interessante alternativa de aproveitamento de frutas. Os componentes aromáticos estão distribuídos na fruta e o processamento pode influenciar a sua composição. Além disso, as enzimas responsáveis por escurecimento e off-flavor devem ser inibidas ou eliminadas para melhorar a qualidade dos sucos. Maçãs das variedades Fuji e Gala foram processadas com a casca e sem a casca para obtenção de sucos clarificados através de enzimas pectinolíticas e tratamento com gelatina e bentonita. As maçãs e os sucos obtidos foram submetidos a análises físico-químicas, microbiológicas, sensoriais e de rendimento. Os resultados das análises microbiológicas mostraram a eficiência do processamento e do tratamento térmico adotado. Pelo fato dos atributos físico-químicos e a aceitabilidade global, nos sucos com e sem a casca, não terem diferido de forma significativa (nível de significância de 5%), pode-se concluir que o processamento de sucos clarificados com a casca é o mais indicado, uma vez que assim obtêm-se rendimentos superiores

Avaliação da influência da casca no processamento de sucos clarificados de maçãs Fuji e Gala = Evaluating the influence of the peel in processing clarified Fuji and Gala apple juices

Devido ao aumento da produção de maçãs no Brasil, um excedente doconsumo in natura pode ser destinado à industrialização. Os sucos de maçãs são uma interessante alternativa de aproveitamento de frutas. Os componentes aromáticos estão distribuídos na fruta e o processamento pode influenciar a sua composição. Além disso, asenzimas responsáveis por escurecimento e off-flavor devem ser inibidas ou eliminadas para melhorar a qualidade dos sucos. Maçãs das variedades Fuji e Gala foram processadas com a casca e sem a casca para obtenção de sucos clarificados através de enzimas pectinolíticas e tratamento com gelatina e bentonita. As maçãs e os sucos obtidos foram submetidos a análises físico-químicas, microbiológicas, sensoriais e de rendimento. Os resultados das análises microbiológicas mostraram a eficiência do processamento e do tratamento térmico adotado. Pelo fato dos atributos físico-químicos e a aceitabilidade global, nos sucos com e sem a casca, não terem diferido de forma significativa (nível de significância de 5%), pode-se concluir que o processamento de sucos clarificados com a casca é o mais indicado, uma vez que assim obtêm-se rendimentos superiores.Due to an increase in the production of apples in Brazil, a surplus ofthe consumption in natura can be destined to the industrialization. Apple juices are an interesting alternative of using the fruits. The aromatic components are distributed in the fruit and the processing can influence their composition. Besides, the responsible enzymesfor darkening and off-flavor must be inhibited or eliminated to improve the quality of the juices. Apples of the Fuji and Gala varieties were processed with the peel and without the peel to obtain clarified juices through pectinolytics enzymes and treatment with gelatin and bentonite. The apples and the obtained juices were submitted to physical-chemistries, microbiological, sensorial and yield analyses. Results of the microbiological analyses showedthe efficiency of the processing and of the thermal treatment adopted. Due to the fact that the physical-chemical attributes and the acceptance have not differed in a significant way in the juices with and without the peel, it can be concluded that the processing of clarified juices with the peel is the most suitable, once they allow a higher yield

Evaluating the influence of the peel in processing clarified Fuji and Gala apple juices

Made available in DSpace on 2019-09-12T16:57:17Z (GMT). No. of bitstreams: 0 Previous issue date: 2007Due to an increase in the production of apples in Brazil, a surplus of the consumption in natura can be destined to the industrialization. Apple juices are an interesting alternative of using the fruits. The aromatic components are distributed in the fruit and the processing can influence their composition. Besides, the responsible enzymes for darkening and off-flavor must be inhibited or eliminated to improve the quality of the juices. Apples of the Fuji and Gala varieties were processed with the peel and without the peel to obtain clarified juices through pectinolytics enzymes and treatment with gelatin and bentonite. The apples and the obtained juices were submitted to physical-chemistries, microbiological, sensorial and yield analyses. Results of the microbiological analyses showed the efficiency of the processing and of the thermal treatment adopted. Due to the fact that the physical-chemical attributes and the acceptance have not differed in a significant way in the juices with and without the peel, it can be concluded that the processing of clarified juices with the peel is the most suitable, once they allow a higher yield.[Godoy Danesi, Eliane Dalva; Fukuji, Tatiana Shizue; Galli de Oliveira, Rita Cristina; Lino, Mariana Consoni; Praca, Vanessa Augusto] Univ Estadual Maringa, Ctr Tecnol, BR-87508210 Umuarama, Parana, Brazil[Alves, Gisele Leticia] Universidade de Taubaté (Unitau), Dept Ciencias Agr, Sao Paulo, Brazi

Evaluation of the potential use of rebaudioside-A as sweetener for diet jam

Sweeteners based on stevia extract contain a series of diterpene glycosides derivatives from steviol, standing out the rebaudioside-A. There is no tabletop sweeteners in the market formulated purely with rebaudioside-A yet, so its use in foods depends on the development of new products followed by physicochemical and sensory evaluations. This work presents the formulation of a diet strawberry jam dyed with cranberry juice and sweetened with rebaudioside-A purified from stevia plants of the lineage UEM-320 developed in the Centro de Estudos de Produtos Naturais da Universidade Estadual de Maringá. Evaluations of physicochemical properties, microbiological and sensory characteristics were carried out for the product in comparison with a control sweetened with equal amount of sucralose. The results showed that the physicochemical characteristics of the sample and the control are not significantly different and the supplementation with cranberry juice increased both color and total phenolic content in both samples. The sensory acceptability indicated a significant preference for the formulation sweetened with 100% of rebaudioside-A, only in the items flavor and purchase intent. We concluded that rebaudioside-A has a better sensory performance than sucralose, even this last one being 1.33 fold sweeter than rebaudioside-A

Transverse polarisation measurement of Λ\Lambda hyperons in ppNe collisions at sNN\sqrt{s_{NN}}=68.4 GeV with the LHCb detector

A measurement of the transverse polarization of the $\Lambda$ and $\bar{\Lambda}$hyperons in $p$Ne fixed-target collisions at $\sqrt{s_{NN}}$=68.4 GeV is presented using data collected by the LHCb detector. The polarization is studied using the decay $\Lambda \rightarrow p \pi^-$ together with its charge conjugated process, the integrated values measured are $$P_{\Lambda} = 0.029 \pm 0.019 \, (\rm{stat}) \pm 0.012 \, (\rm{syst}) \, ,$$ $$P_{\bar{\Lambda}} = 0.003 \pm 0.023 \, (\rm{stat}) \pm 0.014 \,(\rm{syst}) \,$$ Furthermore, the results are shown as a function of the Feynman $x$ variable, transverse momentum, pseudorapidity and rapidity of the hyperons, and are compared with previous measurements.A measurement of the transverse polarization of the $\Lambda$ and $\bar{\Lambda}$ hyperons in $p$Ne fixed-target collisions at $\sqrt{s_{NN}}$ = 68.4 GeV is presented using data collected by the LHCb detector. The polarization is studied using the decay $\Lambda \rightarrow p \pi^-$ together with its charge conjugated process, the integrated values measured are $$P_{\Lambda} = 0.029 \pm 0.019 \, (\rm{stat}) \pm 0.012 \, (\rm{syst}) \, ,$$ $$P_{\bar{\Lambda}} = 0.003 \pm 0.023 \, (\rm{stat}) \pm 0.014 \,(\rm{syst}) \,.$$ Furthermore, the results are shown as a function of the Feynman~$x$~variable, transverse momentum, pseudorapidity and rapidity of the hyperons, and are compared with previous measurements

Study of b−b-hadron decays to Λc+h−h′−\Lambda_c^+h^-h^{\prime -} final states

Decays of $\Xi_{b}^{-}$ and $\Omega_{b}^{-}$ baryons to $\Lambda_{c}^{+} h^- h^{\prime -}$ final states, with $h^- h^{\prime -}$ being $\pi^{-}\pi^{-}$, $K^{-}\pi^{-}$ and $K^{-}K^{-}$ meson pairs, are searched for using data collected with the LHCb detector. The data sample studied corresponds to an integrated luminosity of $8.7 \rm fb^{-1}$ of $pp$ collisions collected at centre-of-mass energies $\sqrt{s} = 7$, $8$ and $13 \rm TeV$. The products of the relative branching fractions and fragmentation fractions for each signal mode, relative to the $B^{-} \rightarrow \Lambda_{c}^{+} \bar{p} \pi^{-}$ mode, are measured, with $\Xi_{b}^{-} \rightarrow\Lambda_{c}^{+} K^{-} \pi^{-}$, $\Xi_{b}^{-} \rightarrow\Lambda_{c}^{+} K^{-} K^{-}$ and $\Omega_{b}^{-} \rightarrow\Lambda_{c}^{+} K^{-} K^{-}$ decays being observed at over $5\,\sigma$ significance. The $\Xi_{b}^{-} \rightarrow\Lambda_{c}^{+} K^{-} \pi^{-}$ mode is also used to measure the $\Xi_{b}^{-}$ production asymmetry, which is found to be consistent with zero. In addition, the $B^{-} \rightarrow \Lambda_{c}^{+} \bar{p} K^{-}$ decay is observed for the first time, and its branching fraction is measured relative to that of the $B^{-} \rightarrow \Lambda_{c}^{+} \bar{p} \pi^{-}$ mode.Decays of $\Xi_b^-$ and $\Omega_b^-$ baryons to $\Lambda_c^+ h^- h^{\prime -}$ final states, with $h^- h^{\prime -}$ being $\pi^-\pi^-$, $K^-\pi^-$ and $K^-K^-$ meson pairs, are searched for using data collected with the LHCb detector. The data sample studied corresponds to an integrated luminosity of $8.7\,\mathrm{fb}^{-1}$ of $pp$ collisions collected at centre-of-mass energies $\sqrt{s} = 7$, $8$ and $13\,\mathrm{Te\kern -0.1em V}$. The products of the relative branching fractions and fragmentation fractions for each signal mode, relative to the $B^- \to \Lambda_c^+ \overline{p} \pi^-$ mode, are measured, with $\Xi_{b}^- \to\Lambda_{c}^+ K^- \pi^-$, $\Xi_{b}^- \to\Lambda_{c}^+ K^- K^-$ and $\Omega_{b}^- \to\Lambda_{c}^+ K^- K^-$ decays being observed at over $5\,\sigma$ significance. The $\Xi_{b}^- \to\Lambda_{c}^+ K^- \pi^-$ mode is also used to measure the $\Xi_{b}^-$ production asymmetry, which is found to be consistent with zero. In addition, the $B^- \to \Lambda_{c}^+ \overline{p} K^-$ decay is observed for the first time, and its branching fraction is measured relative to that of the $B^- \to \Lambda_{c}^+ \overline{p} \pi^-$ mode