The impact of the use of vacuum and calcium lactate on the osmotic dehydration of papaya with isomaltulose solution

Papayas are one of the most consumed fruits in the world. Enriching papayas with isomaltulose and calcium through osmotic dehydration (OD) is a noteworthy strategy for providing these substances to consumers. The present study evaluated the influence of the application of vacuum and the addition of calcium lactate in an osmotic solution of isomaltulose (35%) on the OD of papaya. Papaya cubes with an edge length of 10 mm were immersed in osmotic solutions, with or without calcium lactate, for a total time of 300 min, with or without application of vacuum during the first 20 min, totaling four treatments. The osmotic processes reduced the moisture content (MC) and water activity and caused a change in the color of the papaya. The application of vacuum caused greater shrinkage and color change. Calcium lactate impregnation increased the water loss (WL), weight reduction (WR), hardness, and chroma of the papaya and reduced the solid gain (SG), MC and shrinkage. Therefore, OD proved to be an appealing alternative for the production of papaya predehydrated and enriched with isomaltulose and calcium

Influência da concentração de extratos de malte e do açúcar adicionado no teor de açúcar total de refrigerantes de malte

 O açúcar representa de 8 a 12 % do produto final, formando, junto com a água, a base do refrigerante. O delineamento composto central rotacional (DCCR) foi empregado para avaliar a influência das concentrações de extrato de malte Pilsen (EMP) e torrado (EMT) e do teor de açúcar adicionado (TAA) no teor de açúcar total (TAT) de refrigerantes de malte. O valor de TAT máximo encontrado foi de 19,6 ºBrix, que ocorreu na formulação contendo 4,6% de EMP, 11,7% de EMT e 11,8% de TAA. Já o valor de TAT mínimo encontrado foi de 3,9 ºBrix, que ocorreu na formulação contendo 4,0% de EMP, 7,6% de EMT e 0,0% de TAA

Physical and chemical characterization of yacon (Smallanthus sonchifolius) roots cultivated with different doses of potassium fertilization

The already marked tendency for functional food consumption, low in calories, and with biologically active properties, has been increasing. In this scenario, yacon tuberous roots, with high levels of nutraceutical fructooligosaccharides, gain importance. However, these nutraceutical properties depend on fertilization management. Thus, our study aims to evaluate different doses of potassium fertilization on the physicochemical characteristics of yacon roots. The experimental design consisted of randomized blocks, with 4 replications and 5 treatments: four doses of potassium fertilization (50%; 100%; 150%; 200%) of the reference value, corresponding to 178.7 kg.ha-1; 357.4 kg.ha-1; 536.1 kg.ha-1; 714.8 kg.ha-1 of potassium chloride – (KCl), and a control (soil without fertilization). The chemical features evaluated were pH, total titratable acidity, soluble solids, conductivity, turbidity, moisture and ashes. The texture profile was analyzed through toughness, adhesiveness, cohesiveness, chewability index, elasticity, and gooeyness. Most of the variables were influenced by potassium soil fertilization. Only turbidity, conductivity and gumminess showed no response to the applied doses, not fitting the tested models. Potassium fertilization improved both chemical (higher levels of soluble solids and less acidity) and physical characteristics (less hardness, chewability, cohesiveness, and adhesion) of yacon tuberous roots, bringing greater quality to the final product. Highlights Yacon is considered a prebiotic food. Several immunostimulatory characteristics promote antimicrobial, anti-inflammatory, and antioxidant activity. Potassium is associated with root size, shape, texture, color, flavor, acidity, nutrient transport resistance, nutritional value, and even market value. Texture constitutes an important factor and quality criterion for the sensory acceptance of food. Thus, the results obtained show that potassium fertilization improves both physical and chemical characteristics of yacon roots. The best results were observed with the maximum dose of potassium fertilization (357.4 kg.ha-1 of KCl).The already marked tendency for functional food consumption, low in calories, and with biologically active properties, has been increasing. In this scenario, yacon tuberous roots, with high levels of nutraceutical fructooligosaccharides, gain importance. However, these nutraceutical properties depend on fertilization management. Thus, our study aims to evaluate different doses of potassium fertilization on the physicochemical characteristics of yacon roots. The experimental design consisted of randomized blocks, with 4 replications and 5 treatments: four doses of potassium fertilization (50%; 100%; 150%; 200%) of the reference value, corresponding to 178.7 kg.ha-1; 357.4 kg.ha-1; 536.1 kg.ha-1; 714.8 kg.ha-1 of potassium chloride – (KCl), and a control (soil without fertilization). The chemical features evaluated were pH, total titratable acidity, soluble solids, conductivity, turbidity, moisture and ashes. The texture profile was analyzed through toughness, adhesiveness, cohesiveness, chewability index, elasticity, and gooeyness. Most of the variables were influenced by potassium soil fertilization. Only turbidity, conductivity and gumminess showed no response to the applied doses, not fitting the tested models. Potassium fertilization improved both chemical (higher levels of soluble solids and less acidity) and physical characteristics (less hardness, chewability, cohesiveness, and adhesion) of yacon tuberous roots, bringing greater quality to the final product. Highlights Yacon is considered a prebiotic food. Several immunostimulatory characteristics promote antimicrobial, anti-inflammatory, and antioxidant activity. Potassium is associated with root size, shape, texture, color, flavor, acidity, nutrient transport resistance, nutritional value, and even market value. Texture constitutes an important factor and quality criterion for the sensory acceptance of food. Thus, the results obtained show that potassium fertilization improves both physical and chemical characteristics of yacon roots. The best results were observed with the maximum dose of potassium fertilization (357.4 kg.ha-1 of KCl)

ENERGIA IONIZANTE NA CONSERVAÇÃO DE ALIMENTOS: REVISÃO

Efetuou-se revisão de literatura sobre a utilização da radiação ionizante como forma de conservação de alimentos. Foram abordados tópicos como sua evolução histórica, o princípio de funcionamento dos equipamentos, suas diferentes áreas de aplicação e, principalmente, sua utilização na conservação de alimentos. São apresentados os resultados de estudos realizados com o objetivo de verificar a eficiência da radiação ionizante na eliminação de vários micro-organismos em diversos produtos e o efeito da radiação ionizante nas características sensoriais e nutricionais dos alimentos. Apesar de já ter sido comprovada a segurança da aplicação da radiação ionizante em alimentos, da sua utilização ser permitida em diversos países e de ser cientificamente aceita como excelente método de conservação de alimentos, o progresso no seu uso comercial tem sido lento face às interpretações errôneas dos consumidores e à falta de informações sobre o uso dessa tecnologia.

Study of the best condition for the use of combined drying technologies in artisanal noodle pasta, to improve the technological characteristic and consequent retention of nutrientes

Pasta is a popular food item that is produced in several shapes and dimensions. Therefore, the industry and research need updates regarding novel technologies applicable to the processing of new products. The aim of this work was to evaluate the effects of drying pasta arranged in nests using a convective dryer combined with a microwave oven and that influence the offer of a more nutritious product for the consumer. An experimental design was carried out in five assays with varying conditions of drying temperature and microwave oven power. After drying, moisture analyses were performed to assess whether or not the samples were in accordance with the legislation (moisture content not higher than 13%). Technological quality analyses were also carried out. Assay 5 (60°C / 107 W) led to the best drying condition, as indicated by the lowest loss of soluble solids and the shortest cooking time. Thus, this condition is considered ideal for conducting further research on the development and shelf life evaluations of pasta

Physicochemical models applied to a malt healthy-friendly soft drink production

The increasing demand for enzymatically hydrolyzed proteins, easily digestible carbohydrates, and nutritionally enriched beverages has propelled the popularity of malt-based health-friendly soft drinks (MHFSDs). Ensuring consistent quality, safety, and flavor underscores the significance of comprehending MHFSDs' physicochemical attributes. Through the application of central composite rotational design (CCRD), the impact of light and dark malt extract concentrations (LME and DME) and added sugar (AS) on these attributes was assessed. CCRD facilitated the creation of predictive mathematical models for pivotal physicochemical properties in MHFSDs, including pH, acidity, reducing sugar, total sugar, and color. These properties exert substantial influence on MHFSDs' overall quality and sensory characteristics. The reliability in understanding MHFSDs' physicochemical attributes is confirmed by high determination coefficients (pH=0.98, acidity=0.87, reducing sugar=1.00, total sugar=0.98, luminosity dimension=0.98, red-green dimension=0.76, yellow-blue dimension=0.64). The integration of CCRD and mathematical models provides a systematic, data-oriented strategy for formulating health-friendly soft drinks that fulfill desired benchmarks, presenting consumers with a more health-conscious and enjoyable beverage alternative

Extrato de café conilon: ánalise do teor de sólidos solúveis e da temperatura como função da densidade e teor de sólidos solúveis

Os cafés possuem uma complexa composição físico-química e seu padrão de qualidade gera alta competitividade no mercado. Este trabalho foca na utilização de um fatorial completo para relacionar o teor de sólidos solúveis e a temperatura como função da densidade e do teor em ºBrix, aplicados ao extrato de café. Para a densidade e o teor em ºBrix utilizou-se os modelos aditivo de volumes e regressão linear, respectivamente. Tanto para a densidade, quanto para o teor em ºBrix, os modelo escolhidos descreveram de forma satisfatória os parâmetros em função do teor de sólidos solúveis e da temperatura, apresentando elevados valores de coeficiente de determinação (> 99%)

Cinética de fermentação de bebida a base de grãos de kefir e extrato de malte Pilsen

Bebidas fermentadas a base de kefir estão sendo introduzidas no Brasil nos últimos anos, principalmente devido às suas características probióticas. O extrato do malte é bastante utilizado na fermentação alcoólica para a produção de cervejas, no entanto poucos estudos referem-se a produção de bebidas não-alcoólicas. Este trabalho teve como objetivo desenvolver e analisar uma bebida probiótica à base de extrato de malte. O Kefir foi ativado em água e acompanhou-se a cinética de fermentação considerando 3 concentrações de kefir (3%, 5%, e 7% em relação ao volume do extrato de malte). No processo foram analisados o pH, a acidez total titulável e o crescimento da massa de grãos de kefir. Os resultados de pH e acidez total titulável foram inversamente proporcionais, um diminuiu e outro aumentou no decorrer da fermentação, já a quantidade de grãos aumentou em aproximadamente 3g, isso para todos os tratamentos. Os resultados encontrados foram satisfatórios