Elaboração e avaliação de alguns aspectos da qualidade de cerveja isenta de glúten

The celiac disease is the intolerance to gluten. Its dietary treatment is not to consume foods containing this protein. Due to the limited supply of glutenfree beer, people with gluten intolerance have difficulty to consume this drink. The objective of this study was to develop and evaluate the acceptance of a gluten-free beer using sorghum malt and non-malted cereals like rice and corn. Formulations were subject to physicochemical analyses of moisture, ash, protein, reducing sugar, pH, acidity and alcohol content, and also to sensory acceptance of attributes as appearance, flavor, texture and overall acceptability, and to purchase intent. The contents of ash, protein, moisture and alcohol of the formulations ranged between 0.35-0.40%; 0.26- 0.35%, 93.3-95.1% and 4.56-4.90 ºGL, respectively. The results for the index of acceptability for the att ributes: appearance, flavor, texture and overall acceptability for the four formulations were greater than 40%. A sample of a commercial gluten free beer showed bett er acceptance in the sensory evaluation. From the results of the sensory evaluation of commercial samples, with and without gluten, and the four formulations prepared in the present work, it was found that modifications are required in the formulations and/or the preparation process, in order to obtain a better sensory acceptance for the product.Key words: gluten, beer, celiac.A doença celíaca é a intolerância ao glúten, cujo tratamento dietético consiste em não consumir alimentos que contenham essa proteína. Em função da oferta limitada de cerveja sem glúten, indivíduos com intolerância ao glúten apresentam dificuldade de consumo dessa bebida. O objetivo desse trabalho foi desenvolver e avaliar a aceitação de uma cerveja sem glúten utilizando malte de sorgo e cereais não malteados como arroz e milho. As formulações foram submetidas às análises físico-químicas de umidade, cinzas, proteínas, açúcar redutor, pH, acidez e teor alcoólico; e sensoriais de aceitação dos atributos aparência, sabor, textura e aceitação global, além da intenção de compra. Os teores de cinzas, proteínas, umidade e álcool das formulações elaboradas variaram entre 0,35-0,40%; 0,26-0,35%; 93,3-95,1% e 4,56-4,90 ºGL, respectivamente. Os resultados do índice de aceitabilidade dos atributos aparência, sabor, textura e aceitação global das quatro formulações foram superiores a 40%. A amostra de cerveja comercial sem glúten apresentou melhor aceitação na avaliação sensorial. A partir dos resultados da avaliação sensorial das amostras comerciais com e sem glúten e das quatro formulações elaboradas no presente trabalho, verificou-se que são necessárias alterações nas formulações e/ou no processo de elaboração a fim de obter um produto com melhor aceitação sensorial.Palavras-chave: glúten, cerveja, celíaco

Physicochemical and nutritional alterations induced by two-spotted spider mite infestation on strawberry plants

Background: Strawberry is a pseudofruit mainly cultivated in temperate climate regions. Considering its high levels of ascorbic acid and phenolic compounds, the consumption of strawberry fruit can be beneficial to health. The Brazilian strawberry production revolves around 3000 tons per year, significantly influencing the food market and generating income to farmers. However, this production can be partially impaired by two-spotted spider mite (TSSM) Tetranychus urticae Koch infestations, due to decreases in the quality and quantity of fruit. Since there are no data in the literature about alterations caused by TSSM infestation in strawberry plants, our work aimed towards evaluating nutritional and physicochemical parameters of TSSM-infested strawberry plants, along with the related chemical treatment (CT) (acaricide) or biological treatment (predatory mite Phytoseiulus macropilis Banks). Results: Strawberry fruit from TSSM-infested plants present the highest levels of acidity and exhibit low levels of anthocyanin and phenolic compounds, while fruit from TSSM-infested plants + biological control using predatory mite shows high levels of soluble solids, phenolic compounds and ascorbic acid, along with a high soluble solid content/titratable (SSC/TA) acidity ratio, which indicates high quality fruit. Conclusions: Our results suggest that TSSM infestation decreases fruit quality and that the biological control of TSSM using a predatory mite is a suitable alternative to organic production, since the presence of predatory mite does not affect fruit quality and development

Utilização de subprodutos agroindustriais para a produção de transglutaminase por Bacillus circulans BL32 em cultivo em estado sólido

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CARACTERÍSTICAS FÍSICO-QUÍMICAS DE SOROS DE QUEIJO E RICOTA PRODUZIDOS NO VALE DO TAQUARI, RS

O Rio Grande do Sul é um dos maiores produtores de leite do país e o Vale do Taquari contribui com aproximadamente 7% da produção do estado. O queijo e a ricota são alguns dos principais derivados do leite produzidos na região, que geram nos seus processos de fabricação quantidades elevadas de soros de queijo e de ricota, respectivamente. Por sua elevada carga orgânica estes soros devem ser tratados antes do lançamento em corpos hídricos, no entanto estudos indicam que esses subprodutos podem ser reaproveitados. Portanto, o objetivo desse trabalho foi avaliar as características físico-químicas de soros de queijo e de ricota coletados em uma indústria de laticínios do Vale do Taquari visando o aproveitamento na elaboração de novos produtos alimentícios. As amostras foram submetidas às determinações de acidez, pH, cinzas, umidade, proteínas, gordura, demanda química de oxigênio, carbono e nitrogênio total e lactose. Os parâmetros avaliados apresentaram variações, provavelmente em função dos soros serem provenientes de processos de fabricação de diferentes tipos de queijo e de ricota. Além disso, o soro de queijo apresentou maior carga orgânica. As concentrações de proteínas e lactose dos soros indicam que estes podem ser reaproveitados no desenvolvimento de novos produtos e processos

Whey butter: a promising perspective for the dairy industry

Abstract Cheese whey is the main by-product obtained in the production of cheese. Despite its high nutritional value, approximately half of the whey volume generated is still disposed incorrectly, which causes damage to the ecosystem due to the high cheese whey pollutant load. Therefore, it is important to use this by-product and its components in an increasing number of applications, especially as food ingredient. This review aimed to show the technology of production of butter from whey cream, as well as showing the physico-chemical, sensory, and nutritional characteristics of the product. There were no significant variations in the physico-chemical composition of milk cream butter and whey cream butter in the literature available. As the technology to produce whey butter is quite simple, this by-product has potential to be exploited by the dairy industry. Additionally, further studies on production process, characterization, and sensory analysis are required to enable its large-scale production

Variações microbiológicas no queijo serrano ao longo da maturação e suas relações com os parâmetros físico-químicos

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Avaliação do Teor de Vitamina C em Morangos de diferentes Cultivares em Sistemas de Cultivo Distintos no Município de Bom Princípio/R

http://dx.doi.org/10.5902/2179460X16810The strawberry is a pseudo much appreciated for its taste, aroma and nutritional properties, containing important source of vitamin C. This vitamin is essential for human health, and its consumption is associated with reduced risk of several diseases. This article aims to assess the vitamin C content in strawberries, analyzing the influence of the Festival and San Andreas cultivars in conventional and organic farming systems, substrate, in Bom Pricípio, Rio Grande do Sul. The vitamin C content was assessed by high performance liquid chromatography in comparison to a standard curve. Vitamin C content found in the Festival and San Andreas cultivars were higher than in the conventional system with respect to the organic system, i.e., 34.85 and 69.31 mg/100 g at step 100 16.62 and 42.19 mg/100 g, respectively.O morango é um pseudofruto muito apreciado pelo seu sabor, aroma e propriedades nutricionais, contendo importante fonte de vitamina C. Tal vitamina é fundamental para a saúde humana, sendo que seu consumo está associado à redução do risco de diversas doenças. O presente artigo visa avaliar o teor da vitamina C em morangos, analisando a influência dos cultivares Festival e San Andras nos sistemas de cultivo convencional e orgânico, em sustrato, no município de Bom Princípio, Rio Grande do Sul. O teor de vitamina C foi avaliado através de cromatografia líquida de alta eficiência em comparação a uma curva padrão. Os teores de vitamina C encontrados nos cultivares Festival e San Andreas foram superiores no sistema convencional em relação ao sistema orgânico, isto é, 34,85 e 69,31 mg/100 g ao passo de 16,62 e 42,19 mg/100 g, respectivamente

Stabilization study of tetrameric kluyveromyces lactis β-galactosidase by immobilization on immobead: thermal, physico-chemical, textural and catalytic properties

We investigated the immobilization of a tetrameric Kluyveromyces lactis β-galactosidase (EC: 3.2.1.23) (KL-Gal) on Immobead 150 using different support modification strategies. Immobead support was modified using an acid solution of H2SO4:HNO3 (3:1) (Immobead-Ac) or 5 % (v/v) glutaraldehyde (Immobead-Glu). Its unmodified form (Immobead) was also tested. Immobilization yields and efficiencies were evaluated by testing protein loads from 10 to 200 mg.g-1 support. The thermal, physico-chemical, textural and catalytic properties of the supports (modified and unmodified) and their derivatives (Immobead-KL-Gal, Immobead-Ac-KL-Gal and Immobead-Glu-KL-Gal) were analyzed. The highest immobilization yields and efficiencies were achieved with a protein load of 100 mg.g-1 support. Surface and pore areas of the Immobead support were greatly decreased after modification. Michaelis constant of the immobilized β-galactosidase increased in the derivatives. Maximum velocity decreased approximately 2.8 times for Immobead-KL-Gal and Immobead-Glu-KL-Gal, and approximately 1.4 times for Immobead-Ac-KL-Gal. In batch processes, the three derivatives could be reused successfully at least 15 times, maintaining high residual enzymatic activity during the lactose hydrolysis (in both cheese whey and milk). The tetrameric K. lactis β-galactosidase immobilized on Immobead supports via the tested treatments was stabilized and is an alternative tool for lactose hydrolysis in the dairy industry