From carrot by-products to carrot flour: production process and flour characterization

This work was performed in a framework of a PhD project that aims to develop new breakfast cereal products rich in rich by application of fruit and vegetable by-products flours. Among food industry wastes, fruits and vegetables incur higher levels of losses due to their highly perishable nature. More than 20% of the fruits and vegetables produced worldwide are lost from post-harvest up to, but excluding, the retail level (FAO, 2019). Nevertheless, the scientific community have been found that these by-products may be transformed into flours that are rich in fibre and bioactive compounds, thus bringing value to several food industries. The goal of this work was to produce and analyse flours from carrot by-products. By-products were dried at 55 °C and ground to powder. The resulting carrot flour had a moisture content of 8.4±0.1%; low-fat content (1.89±0.01%) and high total carbohydrates content (74.4±0.1%), of which total dietary fibre (DF) content of 51.6±0.0%; 36.4±0.3% of insoluble DF and 15.1±0.3%soluble DF. Carrot flour presented three simple sugars molecules: sucrose, glucose and fructose, and total sugar content of 302.23±19.12mg sugars/g of flour. Antioxidant activity was measured using ABTS and DPPH methods and showed higher antioxidant activity for the carrot flour than for the fresh carrot byproducts( dry basis). Total phenolic content(measured by Folin–Ciocalteu assay) followed a similar behaviour: higher in carrot flour (0.91±0.01 mg GAE/g of DW) than in fresh carrot by-products (0.70±0.07mg GAE/gof DW) and in carrot pomace (0.43±0.04 mg GAE/g of DW). Tocopherols and carotenoids were quantified by HPLC analysis after saponification of samples and hexane extraction. Carrot flour presented two vitamin E isomers, α-and β-tocopherols, by 5.77±0.14 and 3.64±0.06 μg/g of flour, respectively. As well as several carotenoids, namelyα- carotene (345.92±19.56 μg/g of flour),lutein (12.16±1.49 μg/g of flour), β-cryptoxanthin(2.53±0.25 μg/g of flour)and β-carotene (1.52±0.09 μg/g of flour).This work showed that carrot by-products’ transformation into flour is an effective way to create added-value ingredients that are rich in fibre and, thus can be applied in the development of the intended breakfast cereal products.info:eu-repo/semantics/publishedVersio

Apple by-products transformation into flours

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Carrot by-products' flour: development and characterization

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O desenvolvimento das competências sociais como oportunidade de prevenção e resolução de conflitos

Relatório de Prática profissional Supervisionada apresentado à Escola Superior de Educação de Lisboa para obtenção de grau de mestre em Educação Pré-EscolarO presente relatório decorre da Prática Profissional Supervisionada desenvolvida no contexto de Jardim de Infância. Tem como finalidade apresentar, analisar e refletir criticamente sobre a intervenção e as aprendizagens realizadas, com base num referencial teórico que sustenta todo o trabalho desenvolvido, sendo destacadas as intenções pedagógicas subjacentes à ação no contexto. A prática pedagógica realizada decorreu entre o mês de setembro de 2016 e janeiro de 2017, com um grupo de 20 crianças, com idades compreendidas entre os 3 e os 6 anos. No decorrer desta intervenção emergiu uma problemática significativa, que será apresentada e analisada no decorrer deste documento - o desenvolvimento das competências sociais como oportunidade de prevenção e resolução de conflitos. Através de uma observação atenta e cuidada das características das crianças e da análise das notas de campo que foram sendo registadas, constatei que, de facto, em diversos momentos do dia, um determinado grupo de crianças estava envolvido em conflitos interpessoais. Neste sentido, e considerando estes momentos como promotores do desenvolvimento sociocognitivo das crianças, pretendi desenvolver uma intervenção educacional que potenciasse o relacionamento interpessoal entre as crianças e facilitasse o desenvolvimento de competências e estratégias sociais adequadas. A investigação realizada insere-se numa perspetiva de metodologia investigação-ação com o objetivo de promover as relações interpessoais. A mesma permitiu concluir que este é um domínio que sugere uma intervenção a longo prazo com o grupo, imperando a necessidade de incidir mais aprofundadamente, de forma a progredirem na tomada de consciência dos sentimentos e das necessidades do outro. Apesar disso, no final da intervenção verificou-se uma redução na frequência de conflitos interpessoais.ABSTRACT The present report results from a supervised professional practice, developed in kindergarten context. Its main purpose is to present, analyze and critically reflect about the interventions and achievements made, based on a theoretical referential that supports all the developed work, having as main focus the pedagogical intentions implicit to the action in context. Pedagogical practice was carried out between September 2016 and January 2017, with a group of 20 children aged between 3 and 6. In the course of this intervention, a meaningful issue occurred, which is going to be presented and analyzed on the following document – the development of social skills as an opportunity to prevent and solve conflicts. Through a close and careful observation of the children’s characteristics followed by a complementary analysis of the field data, it was possible to identify, in different moments of the day, the existence of interpersonal conflicts within a group of children. Therefore, considering these moments as social-cognitive development promoters, I intended to develop an educational intervention that would not only enhance the interpersonal relationships between children but also enable the development of adequate social skills and strategies. The performed research is inserted on an investigation-action methodology perspective that aims to promote interpersonal relationships. It was possible to conclude conflict resolution is a domain that suggests a long term group intervention, with the need to focus more deeply on it, in order to maximize the ability to be aware of the other’s feelings and thoughts. Nevertheless, after the intervention, it was noticeable a reduction in the interpersonal conflicts.N/

Which type of breakfast cereals is healthier: evaluating labels in the Portuguese market

The need for nutritional improvement of Breakfast Cereal Products (BCP) has been pointed out, namely regarding sugar, salt, and fat contents. Fibre has several proven health benefits but has been ignored in previous studies. This study aimed to evaluate the nutritional quality of BCP in the Portuguese market, especially regarding fibre content. A total of 247BCP available in online stores of the leading retailers were evaluated regarding the nutritional profile, using the information given in the products’ label. BCP were divided by types according to texture/appearance and production method. Nutritional differences between branded and white-label BCP were also investigated. The majority of BCP have healthy values of total fat, saturates and salt. BCP marketed for children have the highest sugar content values (p<0.05). Extruded rich in fibre and Flakes have the lowest sugar content and the highest fibre content (p<0.05). Few BCP enriched in fibre were found (3.8%), with 10 to 29g of fibre/100g of product. The healthiest products are in the groups of Extruded rich in fibre, flakes, Extruded for adults, granolas, and muesli. However, there are also unhealthy products in flakes and extruded groups. There were few differences between branded and white-label BCP. In case of difference (p<0.05), the branded cereals were healthier. Many BCP in the Portuguese market needs improvement regarding sugar content, namely all BCP marketed for children. Generally, a low percentage of the recommended daily dietary fibre intake is obtained from one BCP serving. Brands are rarely healthier than white-label products.info:eu-repo/semantics/publishedVersio

Breakfast cereal products consumption and consumer preferences: a study on dietary fibre content awareness

It is well established that BCP could have several health benefits, mainly related to its fibre content. This study aimed to evaluate the BCP consumption in Portugal, the reasons behind the consumers’ choices, and evaluate consumer awareness on fibre content and health benefits. The hypotheses were that i) consumers are not aware of the dietary fibre benefits nor the relationship between daily intake and benefits; ii) BCP are a good strategy to increase fibre intake. The novelty of this work is related to the fibre awareness evaluation and whether the increase in fibre content on BCP could increase its consumer interest. A cross-sectional study with both quantitative (survey) and qualitative (focus group) approaches was performed. A total of 1126 participants completed the survey, and two focus group were performed, one focus group with people with 24-31 years old and another with parents with ages between 33-41 years old. It was assessed the effect of parenting on BCP perception, consumption, and purchase. More than half of the Portuguese population consume BCP at least once a week, mainly at breakfast, for convenience, taste, and healthiness. Granola and flakes are the mainly consumed by adults, and extruded and flakes by children. Consumers identify a lack of products that combine taste and healthiness. Fibre content does not determine the BCP purchase, and consumers are not aware of all the health benefits of fibre nor its daily recommendation. When enlightened, consumer defended that this information should be shared massively, as well as how to achieve its recommended amount. The BCP approach is different among adults with or without children. Consumers demand for healthy & tasty BCP. Informed consumers on fibre benefits (besides the satiety and intestinal health) and daily recommended amount have higher willingness to purchase BCP rich in fibre.info:eu-repo/semantics/publishedVersio

Desenvolvimento de filmes edíveis para criação de novos produtos

Mestrado em BiotecnologiaOs consumidores acreditam na importância da fibra, no entanto, a sua dieta continua a não contemplar a quantidade suficiente. O desafio atual da indústria alimentar é introduzir fibras em produtos sem alterar o sabor e a textura que os consumidores procuram, ou, por outro lado, criar novos produtos ricos em fibra que detenham qualidade nutricional e funcional do interesse para o consumidor. Neste trabalho foram desenvolvidos películas edíveis à base de fibras dietéticas, sem e com fruta, que contemplam inúmeras aplicações e irão fazer parte integrante de novos produtos alimentares que proporcionarão novas impressões sensoriais distintas de outras presentes no mercado. Foram testados diversos hidrocoloides e, de sete formulações, apenas uma revelou ser incapaz de formar filme após o processo desenvolvido. As restantes deram origem a filmes, com características físico-químicas diferentes, cuja estabilidade ao longo do armazenamento foi também avaliada e é aqui apresentada. O tempo de prateleira destes filmes é superior a 40 dias sendo necessário armazenamento refrigerado no caso dos filmes sem fruta. A análise sensorial revelou a aceitação deste novo conceito por parte do consumidor.Fiber is a top-of-mind issue for consumers, but they are still not getting enough of it in their diets. Today's challenge for food and beverage manufacturers is how to include easily digestible fiber in products without impacting the taste and texture that consumers crave. In this work, edible films based on dietary fiber, with and without fruit, were developed. These films will be part of new texture products which are different from any others in the market. Different hydrocolloids blends were tested and only one of seven, proved to be unable to create a film after the process developed in this work. The remaining hydrocolloids blends originate edible films with different physicochemical characteristics. Its stability was also evaluated and it is here presented. The shelf-life of these films is superior to 40 days, but refrigerated temperature is necessary for films without fruit. Sensorial analysis demonstrated that this new concept is very well accepted by the final consumer

Up-and-coming oil-sorbing green fibers: A text mining study

Oil is a crucial raw material, preferably transported by sea. Thus, spills frequently take place in the ocean. Several alternatives have already been investigated to combat these disasters. This paper discusses the possibility of using lignocellulosic fibers for environmental recovery via the sorption of oil spilled in accidents. The data search was performed using Google Scholar. The obtained results allowed the choice of four fibers: coconut, sisal, peat, and kapok. The retrieved reference numbers were 8.360, 6.360, 6.360, and 2.380 for coconut, sisal, peat, and kapok fibers. There was no period restriction. Ten papers with significant results were chosen, and their main results are presented here. All fibers are renewable, besides presenting low cost and excellent sorption capability compared to polypropylene (commercial material) equal to 6 to 10 g/g of oil per gram of the sorber

Ser professor-tutor online a partir das contribuições do Sistema de Zonas de Desenvolvimento

O presente artigo tem por objetivo discorrer sobre as implicações na formação profissional do professor-tutor online a partir das contribuições do Sistema de Zonas de Desenvolvimento. Para tal, utilizamos como suporte teórico as contribuições do Sistema de Zonas de Desenvolvimento, conceito amplamente difundido por teóricos como Vygotsky e Valsiner. O trabalho, de cunho qualitativo, foi desenvolvido no contexto de um curso online ofertado para cerca de 26.000 professores-cursistas de um Estado da Federação. O curso obteve 95% de índice de aprovação. Para as análises foram considerados as entrevistas de três professores-tutores e de uma professora-supervisora, assim como, o Relatório Final do curso. Constatouse a necessidade de maior direcionamento das entidades governamentais para a regulamentação das atividades do professor-tutor bem como o seu papel essencial nas atividades online.Palavras-chave: Professor, Professor-tutor, Tutor, Sistema de zonas de desenvolvimento.Being online teacher from the contributions Zone System Development AbstractThe purpose of this article is to discuss the implications and the contributions of the Zone System Development in the professional formation of online teacher. For this, we use as theoretical support and the contributions of the Development Zone System, concept widely diffused by theoreticians like Vygotsky and Valsiner. The qualitative work was developed in the context of an online course offered to about 26.000 teachers from a State of Brazil. The course had 95% approval rate. For the analyzes, we considered interviews of three online teachers and one online supervisor, as well as the Final Report of the course. It was verified the need for greater targeting of government entities to regulate the activities of online teacher as well as their essential role in online activities. Keywords: Teacher, Online teacher, Zone system development

Estatística e educação social e emocional integradas

Diversos pesquisadores, de diversas áreas científicas apontam e justificam mudanças necessárias à educação atual: nos dias de hoje as pessoas são admitidas no trabalho por suas competências técnicas e demitidas pelo comportamento pessoal; o resultado insatisfatório dos alunos brasileiros nas avaliações gerais em Matemática, se deve em parte, à dificuldade destes para utilizar conceitos contextualizados; no Brasil, a maior parte dos professores recebem formação insuficiente para o atendimento das demandas de aprendizagem para a vida em sociedade nesse milênio. Para refletir sobre a prática nestes aspectos, na disciplina de Estatística, criamos um Projeto de Pesquisa, com alunos de um curso de Formação Inicial de Professores e mestrandos. Buscamos responder à questão: A escolha criteriosa do contexto no processo de ensino e aprendizagem da Estatística, considerando a Análise Exploratória de Dados, Batanero (2001) e a metodologia da Roda de Conversa, Pizzimenti (2013), melhora a aprendizagem da Estatística e permite simultaneamente trabalhar algum aspecto da Educação Socioemocional nos termos do CASEL(2015)? Em pesquisa de mestrado, aplicamos uma atividade a alunos do ensino médio, utilizando o contexto de uso de drogas. Houve grande participação dos alunos na atividade, com resultados positivos na aprendizagem e nos aspectos de auto-gestão e tomadas de decisão responsável