MASSAS ALIMENTÍCIAS DE ARROZ: UMA REVISÃO

Massas alimentícias de boa qualidade podem ser obtidas quando se utiliza o arroz como matéria-prima e quando são empregadas tecnologias que exploram as propriedades funcionais do amido. A adição de materiais protéicos capazes de formar estrutura semelhante à do glúten e de aditivos que se complexam com o amido também pode dar bons resultados. Trata-se de produto para portadores da doença celíaca cujo único tratamento é a completa retirada do trigo, centeio, cevada e aveia da dieta. Constitui ainda boa alternativa para emprego de subproduto do processo de beneficiamento do arroz, com pouco uso industrial e baixo valor comercial. Finalmente, para os fabricantes de massas alimentícias representa possibilidade de diversificação e de ampliação de seu mercado. RICE PASTA: A REVIEW Abstract It is possible to have a good quality rice pasta when this raw material is combined to technologies that explore the functional properties of the starch. The addition of high protein flours capable of forming a structure similar to that of gluten and the use of additives can also bring good results. Rice pasta is an interesting product for celiac patients for whom the only treatment is the complete removal of wheat, rye, barley and oat from the diet. It is also a good alternative for the by-product from rice processing which has few industrial usage and low commercial value. Finally, it represents for the pasta producers the possibility of offering new products and growing their market

Probiotic yogurt with red fruit pulp: physical chemical and microbiological characterization, sensory acceptability and probiotics viability

The objective of this study was to elaborate a probiotic yogurt with red fruit pulp (n = 3) and to evaluate its microbiological quality, physicochemical composition, probiotic viability, sensory acceptance, and purchase intention. The viability of the probiotic culture and the physicochemical characteristics (pH, titratable acidity and syneresis) were evaluated for 30 days of refrigerated storage. The yogurt showed appropriate sanitary hygienic quality and composition (average) of: pH of 4.76; titratable acidity of 0.81 % lactic acid; total dry matter of 17.67 %; total lipids of 0.22%; total protein of 3.51 %; 1.05 % ash and total carbohydrate of 12.90 %. The probiotic Howaru Bifido HN 019 remained viable, around 8 log CFU.mL-1 for 30 days of storage and in levels considered therapeutic. The product obtained more than 75% acceptance for the evaluated attributes, highlighting the appearance, taste, and consistency that obtained the means of proof between “liked very much” and “liked”, and 53.3 % of consumers demonstrated a positive attitude towards the purchase intention

Effects of the addition of vital gluten to rice flour, oat flour and wheat starch on the quality of breads

Breadmaking Test was used to evaluate the quality of breads made of rice flour, oat flour and wheat starch with added vital gluten. A flour sample adequate for breadmaking was used as standard. The blends of rice flour had 10, 15, 17.5, 20 and 30% of vital gluten and the blends of oat flour had 10, 20 and 30% of vital gluten. Vital gluten was also added to the starch extracted from the standard wheat flour in order to reconstitute the original flour wheat content. The best results from the Breadmaking Test were obtained with the blends of 17.5% of vital gluten to the rice flour and 20% of vital gluten to the oat flour. The breads obtained showed lower volume values than those made of wheat flour (2.67cm³/g for vital gluten+rice flour, 3.07cm³/g for vital gluten+oat flour and 4.14 cm³/g for vital gluten+wheat starch and 5.15cm³/g for standard wheat flour). The rheological characteristics of the best blends were analyzed and compared to the standard wheat flour. The blend of vital gluten and flour starch showed inferior rheological characteristics than the original wheat flour. Also, their breads showed lower volume and compact structure. In general, breads with acceptable characteristics were obtained with the addition of vital gluten to rice flour, oat flour and wheat starch although these characteristics were inferior to those from the breads produced with the original wheat flour. Breads with vital gluten showed little symmetry and almost no breaking. New studies are necessary to investigate the interaction of vital gluten with the other components of wheat flour and its influence in the quality of the final product.Farinhas de arroz e de aveia e amido de trigo foram adicionados de vital glúten e avaliados pelo Teste de Panificação. Usou-se como padrão uma amostra de farinha de trigo com características adequadas para produção de pão. Os níveis de adição de vital glúten foram de 10, 15, 17,5, 20 e 30% para a farinha de arroz e de 10, 20 e 30% para a farinha de aveia. Ao amido de trigo, extraído da farinha de trigo utilizada como padrão, foi adicionado vital glúten de forma a reconstituir o teor de glúten original da farinha. Os melhores resultados do teste de panificação foram obtidos com 17,5% de vital glúten na farinha de arroz e 20% de vital glúten na farinha de aveia. Foram obtidos pães com volumes específicos inferiores aos de trigo (2,67cm³/g para vital glúten + farinha de arroz, 3,07cm³/g para vital glúten + farinha de aveia e 4,14cm³/g para vital glúten + amido de trigo contra 5,15cm³/g para os de farinha de trigo). As melhores misturas foram analisadas quanto às suas características reológicas e comparadas com a farinha de trigo original. A mistura de amido de trigo e vital glúten apresentou características farinográficas extensográficas inferiores à farinha de trigo e deu origem a pães de menor volume e com estrutura compacta. No geral, a adição de vital glúten propiciou a obtenção de pães com características aceitáveis, embora inferiores às do pão de farinha de trigo. As características dos pães contendo vital glúten foram: pouca simetria e quebra praticamente inexistente. São necessários novos estudos sobre a interação do vital glúten com os demais componentes da farinha de trigo e sua influência na qualidade do produto final.202

What Is The Role For Regulatory T-Cells After Nonmyeloablative Conditioning?

peer reviewe

PERFIL SENSORIAL E TESTE DE CONSUMIDOR DE BISCOITO RECHEADO SABOR CHOCOLATE

O objetivo deste trabalho foi construir o perfil sensorial de três marcas comerciais de biscoito recheado sabor chocolate, líderes no mercado consumidor. Empregou-se a análise descritiva quantitativa (ADQ) para avaliar os atributos sensoriais dos produtos e aplicou-se teste de consumidor para verificar quais atributos determinam sua aceitação e preferência junto ao mercado. Concluiu-se que as amostras que competem no mercado são muito distintas em suas características sensoriais. O biscoito que apresentou melhor aceitação pelos consumidores evidenciou que atributos como aroma e sabor de cacau, crocância, baixa arenosidade do recheio, boa dissolução e pouca resistência à mordida são características bastante importantes para a determinação da preferência no mercado. SENSORIAL PROFILE AND STUFFED COOKIES WITH CHOCOLATE FLAVOR CONSUMER TEST Abstract The objective of this work was to construct sensory profiles of three commercial brands of stuffed cookies with chocolate flavor, leaders in the consumer market. Quantitative Descriptive Analysis (QDA) was employed to evaluate the sensorial attributes of products and consumer test to verify which attributes determines its acceptation and preference in the market. It was concluded that the samples, which compete in the market, are sensorially very different. The cookie that presented better acceptance by consumers evidenced that the attributes as aroma and cacao flavor, crunchiness, low sandiness of stuffing, good dissolution and low bite resistance, are very important characteristics for the market preference