Thermal and rheological behavior of native and modified starch Araucaria angustifolia (pinhão).

Araucaria angustifolia is known in Brazil as Paraná Pine is endangered due to reckless extraction. The preservation and maintenance of the culture could be stimulated by use derivative products like the starch from its seeds (pinhão). In this work were studied samples of unmodified and modified pinhão starch. The hydrogen peroxide (H2O2) were used in the concentrations 0.1, 0.2 and 0.3 mol.L-1 (a, b, c) and simultaneously exposed in ultraviolet rays (λ = 256 nm) for one hour. One sample (N) was maintained as received for comparisons of the analysis results. The samples were analyzed by the thermoanalytical techniques: thermogravimetry and differential thermal analysis (TG-DTA) and differential scanning calorimetry (DSC); and by the rheological analysis: Rapid Viscoamylographic Analysis (RVA). The TGA showed an increase on the stability values form the (N) sample to the modified ones. The DSC showed a strong decrease on the gelatinization enthalpy with increasing of the H2O2 concentrations solutions valued for the modified samples. The RVA results presented that the Setback reduced with the treatment that used hydrogen peroxide in a higher concentration. The obtained results showed that the modification method applied altered the thermal behavior of the pinhão starch.CBRATEC

Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes.

O pinhão trata-se de uma semente sem glúten, produzida pelo pinheiro da espécie Araucaria angustifolia. Neste estudo, foram desenvolvidas misturas de bolo sem glúten, compostas por farinha de pinhão e farinha de arroz. As misturas de bolo foram produzidas conforme o modelo experimental Simplex Centroid, que definiu as proporções entre a farinha de arroz e a farinha de pinhão na variação de 50 a 100% e 0 a 50%, respectivamente. As misturas foram analisadas quanto à composição química, viscosidade aparente da pasta e distribuição de tamanho de partícula. Os bolos resultantes foram submetidos às análises de aceitação sensorial, textura volume específico e composição química. A farinha de pinhão demostrou ocorrência do pico de viscosidade ao aquecimento no valor de 1,761Pa.s contra 4,747Pa.s da amostra composta por 100% de farinha de arroz. A variação da firmeza dos bolos diminuiu com o aumento da porcentagem de farinha de pinhão. Em termos sensoriais, os bolos contendo entre 25 a 37,5% de farinha de pinhão apresentaram maior aceitação geral

Consumer perceptions, attitudes and acceptance of new and traditional mate tea products.

Consumption of teas has been increasing around the world. In Brazil, mate tea, prepared from yerba mate ( Ilex paraguariensis ), is the most popular tea and its popularity is increasing due to the development of new mate-based products and the increasing health consciousness of the Brazilian population. Further develop- ment of the mate market in Brazil requires accurate consumer pro fi ling, focusing on tea drinking behavior, preferences and perceptions. We applied a questionnaire to mate tea consumers to assess their beliefs, con- sumption behavior, and taste preferences. We also explored the acceptability of tea made from yerba mate processed in different ways: immediately after harvest and after eight months of storage, varying the percent- age of leaves and sticks. One hundred consumers evaluated six experimental samples and two commercial mate teas. Results indicated that mate was most consumed in tea bag form, followed by ice teas. The preferred fl avors were natural and lemon. Most of the consumers (61%) consumed mate with sugar, drinking it at home before bedtime. Product quality, brand and price were the most important aspects taken into account when purchasing mate.Themajority ofconsumers werenotsatis fi edwiththe productscurrently offered inthe mar- ket, andthe main criticism waspoor quality and packaging. Consumers accepted all tasted samples, except the tea preparedwith 100%sticks. Commercial teaswere lesspreferred than theexperimental teas,indicating that there are opportunities for further development of commercially viable mate product

Consumer perceptions, attitudes and acceptance of new and traditional mate tea products.

Consumption of teas has been increasing around the world. In Brazil, mate tea, prepared from yerba mate ( Ilex paraguariensis ), is the most popular tea and its popularity is increasing due to the development of new mate-based products and the increasing health consciousness of the Brazilian population. Further develop- ment of the mate market in Brazil requires accurate consumer pro fi ling, focusing on tea drinking behavior, preferences and perceptions. We applied a questionnaire to mate tea consumers to assess their beliefs, con- sumption behavior, and taste preferences. We also explored the acceptability of tea made from yerba mate processed in different ways: immediately after harvest and after eight months of storage, varying the percent- age of leaves and sticks. One hundred consumers evaluated six experimental samples and two commercial mate teas. Results indicated that mate was most consumed in tea bag form, followed by ice teas. The preferred fl avors were natural and lemon. Most of the consumers (61%) consumed mate with sugar, drinking it at home before bedtime. Product quality, brand and price were the most important aspects taken into account when purchasing mate.Themajority ofconsumers werenotsatis fi edwiththe productscurrently offered inthe mar- ket, andthe main criticism waspoor quality and packaging. Consumers accepted all tasted samples, except the tea preparedwith 100%sticks. Commercial teaswere lesspreferred than theexperimental teas,indicating that there are opportunities for further development of commercially viable mate product

Uva-do-japão (Hovenia dulcis Thunb.): valor nutricional e aceitabilidade.

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Duração do sabor em amostras de goma de mascar elaboradas com erva-mate.

Gomas de mascar são consumidas em vários países e são tidas como produtos em expansão, principalmente quando carreiam ingredientes ativos. São apreciadas por ativar a energia e concentração dos consumidores, com redução de estresse. A tendência atual desse segmento alimentício é a busca de produtos alternativos, isentos de açúcar e com apelo sensorial e sustentável. A erva-mate reúne essas características, sendo reconhecida por suas propriedades estimulantes, em decorrência da presença de cafeína. Uma das principais características considerados para a goma de mascar é o tempo que o sabor permanece na boca durante a mastigação. Inicialmente, foram elaboradas nove gomas de mascar com diferentes tipos de erva-mate e aromas. O produto de melhor aceitação foi utilizado no teste tempo-intensidade, no qual avaliou-se o tempo total que o sabor da goma de mascar permaneceu na boca. Participaram 14 avaliadores treinados, que analisaram a amostra em três repetições. Eles foram orientados a provar a amostra e indicar a intensidade do sabor durante a mastigação, com uma escala de 10. O programa utilizado para a coleta de dados foi o Time-Intensity Data Collection System que registrou a intensidade máxima percebida por cada avaliador, tempo máximo em que a intensidade de sabor foi percebida, tempo inicial quando a percepção de sabor começou a ser percebida e tempo total que o estímulo permaneceu. A percepção do sabor teve início em menos de um minuto e o estímulo total durou cinco minutos. Esses dados sugerem que o produto seja reavaliado incluindo melhorias no processo tecnológico.Resumo