The pineapple (Ananas comosus L. Merril) belongs to the Bromeliaceae family, and its fruit is used for both fresh consumption and for industrialization. As a by-product, it produces alcohol, citric acid, malic acid, ascorbic acid, animal food and an enzyme commonly used as a digestive agent and as an anti-inflammatory drug, known as bromelain. Nearly three-quarters of the fruit (peels, stems, crowns and core) are considered waste by the industry of fruit pulp, but these
wastes are very rich in sugar, fiber, protein content, being a reasonable vitamin and mineral source, potentially usable in diets. It may be used, for example, as an alternative source of fiber for food. This study aims to evaluate the sensory acceptance of the pineapple cake made from
pineapple juice and its waste (bark, stems, crowns and the pineapple core) rich in fiber content. The cake made with pineapple juice bark exhibited an increase of 38% of soluble fiber, 56% of insoluble fiber. The cake was well accepted by consumers. It was found that the product made from pineapple waste, particularly from its bark, was well accepted, and contributed for the enrichment of nutritional diets. The cake resulted in a cheap product, easy to prepare and with
RESUMO O objetivo desta pesquisa foi avaliar o efeito dos extratos de nin, erva-doce, citronela e o controle (sem extrato), na minimização da podridão peduncular em abacaxi colhido ¾ maduro, oriundo de plantio de entressafra do município de Itapororoca, PB. No laboratório foram imersos em solução de 50 ppm de cloro ativo e secados ao ar. Os extratos foram preparados a 3% em água e foram aplicados na base dos frutos com auxílio de um pincel Após os extratos preparados a 3% em água, eles foram aplicados na base dos frutos com auxílio de um pincel. Foram avaliados, perda de massa, sólidos solúveis (SS), acidez titulável (AT), relação SS/AT, açúcares redutores e não redutores e o conteúdo de ácido ascórbico, além da incidência e severidade do desenvolvimento de fungos, em frutos mantidos sob condições ambientes. A aplicação dos extratos vegetais influenciou na perda de massa e nos açúcares não redutores. Frutos tratados com extrato de nin apresentaram menor incidência e menor severidade no desenvolvimento de fungos, quando comparado aos demais extratos. Palavras-chave: abacaxi de entressafra, extrato de nin, extrato de erva-doce, extrato de citronela, controle fitopatológico alternativo pós-colheita ABSTRACT The objective of the present work is to evaluate the effect of Nin extracts, anise, citronella and control (without extract) on the minimization of pedunculate rottenness in picked ripe pineapple ¾, originating from between-harvest planting in the municipal district of Itapororoca-PB. They were immersed in a solution of 50 ppm of active chlorine and air dried afterwards. The extracts were prepared in a 3% water solution and were applied to the base of the fruit with a brush. Mass loss, soluble solids (SS), acidity (ATTN), relationship SS/AT, reducing and non-reducing sugars as well as the ascorbic acid content were considered besides the incidence and severity of the development of mushrooms in the fruit kept under ambient conditions. The use of vegetable extracts had an impact on mass loss and on non-reducing sugars. Fruits treated with Nin extract presented smaller incidence and smaller severity in the development of mushrooms when compared to the other extracts.
The aim of this work was to performe sensorial analysis of pepper jelly with pineapple. The research was carried out at the Plant laboratório de Biotecnologiaa of the Centro de Ciências Agrárias, Universidade Federal da Paraíba, Areia - PB. Two samples of pepper jellies had been prepared with pineapple (the first sample with a higher amount of a sweet pepper and the second one with minor number of fruits but ut with high pungency level). The samples were of two accessions of Capsicum chinense belonging Germplasm Bank, CCA/UFPB. There were 100 not trained judges and two tests during the research had been used: intention and attitude hedonic scale. 53% of votes in the hedionic scale preferred the sample 1. The same sample also got the biggest percentage of votes (44%) in the purchase intention evaluation.
RESUMO Este trabalho objetiva determinar a característica físico química do fruto abricó de praia, durante o período de armazenamento, em condições ambientais. Os frutos utilizados foram provenientes de plantios nativos, no município do Conde, PB. Foram colhidos no estádio de maturação fisiológica, selecionados e separados em três grupos: (controle, revestido com filme de PVC flexível e revestimento com fécula de mandioca a 3% de concentração), e armazenados em condições ambientais e avaliados no dia da colheita e durante o armazenamento. As demais variáveis (perda de massa, firmeza, acidez titulável, pH, sólidos solúveis, açúcares solúveis, relação SST/ATT, clorofila e carotenóides) foram avaliadas aos 0, 5, 10 e 15 dias de armazenamento. O delineamento experimental foi inteiramente casualizado, em esquema fatorial 3x4x3. Os dados foram submetidos a análise de variância; utilizaram-se modelos de regressão simples, em função do tempo. Os frutos de abricó da praia submetidos ao tratamento controle perderam mais massa fresca quando comparados como os outros tratamentos; e os frutos revestidos com 3% fécula de mandioca, preservaram melhor as características físico-químicos (teores de ácidos ascórbicos, clorofila e carotenoides) do que os frutos submetidos ao tratamento com filme de PCV e o tratamento controle. ABSTRACT The study aimed to determine the physicochemical characterization of the beach apricot fruit during storage period under environmental conditions. The fruits used in our study came from native plants in municipally of Conde – PB. They were harvested at their maturity, observing their physiological stage. They were selected and separated into three groups: (control, coated with flexible PVC film and coated with starch from cassava at a 3% concentration) and stored under environmental evaluated conditions: on harvest day and during storage. The other variables (weight loss, firmness, acidity, pH, soluble solids, soluble sugars, TSS/ATT, chlorophyll and carotenoids) were evaluated at 0.5,10 and15 days of storage. The experimental design was entirely randomized under factorial scheme of 3x4x3. The data were subjected to variance analysis by using simple regression models. The fruits used for treatment control stowed the greatest weight loss, and the fruits coated with cassava starch at a 3 % concentration with more expressive levels of ascorbic acid, chlorophyll and carotenoids exhibited better physicochemical properties in relation to fruits under other forms of treatment.
In the bakery products sector, cakes make up an important part of growth regarding consumption and commercialization in Brazil, owing to how easy and cheap it is to make. However, they are generally seen as source of carbohydrate. Chocolate cake being one of the most typical varieties, especially amongst children. The aim of this study was to formulate a different cake recipe and investigate its nutritional and taste properties, aiming to improve nutritional aspects via the incorporation of beans to the tradicional chocolate cake recipe. The
composition, protein digestibility and acceptability of both recipes were assessed. The beans addition improved the nutritional characteristics of the cake with regards to fiber and protein aspects, although the protein digestibility did not change. Other points to be considered were the possible increase of iron concentration and other minerals present in beans. Sensory analyses indicated a good acceptance by children between the ages of 3 and 12. Overall, when
considering our results, the incorporation of beans leads to a good acceptance and can be a valid nutritional choice for infantile food.
Until the 60s the use of mixed flours aimed at reducing imports of wheat, but today they are
used to improve the nutritional and sensory quality of products. The aim of this study was to
develop a bread with partial replacement of wheat flour by flour of chickpea (FGB) and a
cactacea (ora-pro-nobis - FOP) and evaluate its influence on sensory characteristics. Breads
were prepared with wheat flour (Sample P) and breads containing 25% of FGB and 1% of FOP
and 50% of FGB and 1% FOP, replacing the wheat flour. In sensory evaluation conducted
sensory tests of acceptance regarding flavor, appearance, texture and overall impression. Was
evaluated the purchase intention, the index of consumer acceptability and frequency. The
sensory evaluation results were analyzed by Analysis of Variance and Tukey test (5%). The average grade of the sample P was statistically significantly higher in the experimental samples all attributes except for flavor. The sample B sample did not differ from P as the global impression among men, and the appearance and texture attributes in females. Among the experimental breads, sample B had the highest scores in the sensory tests, and better purchase intent. Was conclude that among the samples of flour from grain added chickpeas and ora-pronobis, one containing 50% grain flour chickpea flour and 1% of ora-pro-nobis is that showed
better acceptance and represents a new product option.
RESUMO A aceroleira é uma planta da família das Malpighiáceas originária da América Tropical. A acerola tem sabor e aroma agradável, é considerada uma das maiores fontes de vitamina C natural, podendo ser consumida in natura e processada. Tendo em vista sua alta sensibilidade no período de comercialização em condições normais, não ultrapassando 4 dias após colheita no ponto climático do fruto (maduro), é necessária a utilização de meios de preservação e processamento para garantir sua qualidade nutricional e sensorial. Este trabalho tem como objetivo o estudo da produção de passas de acerola em secador de bandeja nas temperaturas de 40, 60 e 80 o C para obtenção das condições ótimas de processamento. Foi aplicado o modelo difusional para ajustar os dados experimentais de secagem. O sistema utilizado para estudo da secagem consiste de um secador de bandeja: Fabbe-Primar, Modelo: 170, com circulação de ar e variação da temperatura de 25 a 300 o C, com 10 bandejas. Foram obtidas passas de acerola de boa qualidade para as temperaturas de 40 e 60 o C, sendo que a 80 o C a secagem foi mais rápida mas as propriedades sensoriais foram afetadas. A degradação da vitamina C foi menor para as temperaturas mais baixas. ABSTRACT The West Indian cherry belongs Malpighiaceas family, originated from Tropical America. Acerola has pleasant flavor and smell; it is considered one of the biggest natural vitamin C sources. It can be consumed in processed form and in nature. Due to its high sensitivity in the period of commercialization in normal conditions, not exceeding 4 days after harvest at the climatic point of the fruit (mature), it is necessary to use the ways of preservation and processing to guarantee its nutritional and sensorial quality. The objective of this work was to study the production of acerola raisins in tray dryer at 40, 60 and 80 o C to be obtained attainment the excellent conditions of processing. The diffusive model was applied to fit the experimental data of drying. The system used for the study of the drying consists of a tray dryer: Fabbe-Primar, Model: 170, with circulation of air and variation of the temperatures from 25 to 300 o C, with 10 trays. Good quality acerola raisins were obtained for the temperatures of 40 and 60 o C. The drying at 80 o C was faster, but the sensorial properties were been affected. The vitamin C degradation was lesser for the lowest temperatures.
The objective of this study was to examine the kinetics of drying and shrinkage of the the indian cherryfruit in natura (Malphighiaemarginata DC), as well as obtaining the values of liquid diffusion during the drying process. The fruits of the indian cherrywere dried at temperatures of 40 º C, 55 º C and 70 ° C. During the drying behavior was analyzed result, such achange in volume and loss of water to reach the fruit moisturecontent of about 0.25 bs.Mathematical models were applied to experimental data to describe the process of drying and shrinkage. Models Polynomial and Midilli were most adapted to describe thekinetics of drying andshrinkage, respectively. The liquid diffusion increases with increasing drying air temperature with valuesbetween 0.41 x 10-12m²s-1and3.16 x 10-12m²s-1
RESUMO A partir da polpa de acerola congelada comercial produziu-se polpa em pó mediante secagem da polpa, adicionada de maltodextrina, em secador do tipo leito de jorro. As amostras foram caracterizadas quanto ao teor de ácido ascórbico, umidade, pH (polpas líquida e em pó) e quanto a densidade, tempo de escoamento, ângulo de repouso e molhabilidade (polpa em pó). Foram determinadas as isotermas de adsorção de umidade da polpa em pó nas temperaturas de 20ºC, 25ºC e 30ºC, por meio do método gravimétrico estático, utilizando-se soluções saturadas de sais. Os dados experimentais das isotermas foram ajustados com as equações de BET, GAB, Oswin e Smith. Entre a polpa líquida e em pó o teor de ácido ascórbico passou de 18,5 para 81,9 g/100g; a umidade decresceu de 90% para 4,1%; e o pH aumentou de 3,0 para 3,8. Os valores de densidade, tempo de escoamento, ângulo de repouso e molhabilidade, para a polpa em pó, foram, respectivamente, de 1,313 g/cm 3 , 76 segundos, 47,22 o e 0,1806 g/min. Entre os modelos testados, o de GAB resultou nos melhores ajustes aos dados experimentais, podendo representar satisfatoriamente as isotermas de adsorção de umidade da polpa de acerola em pó, as quais se enquadraram no Tipo III de Brunauer. ABSTRACT Commercial frozen West Indian cherry pulp, with malt dextrin, was dried in a spouted bed dryer, and it got pulp powder. The samples were characterized by its ascorbic acid content, moisture, pH (liquid and powder pulps) and density flowing off time, rest angle and capacity to be wet (powder). It was used saturated salt solutions to determine the powder moisture adsorption isotherms at temperatures of 20ºC, 25ºC and 30ºC, by static gravimetric method. The experimental isotherms data were fitted with the BET, GAB, Oswin and Smith's equations. Among the liquid and powder pulp, the ascorbic acid content decreased from 18,5 to 81,9 g/100g; the moisture content decreased from 90% to 4,1%; and the pH increased from 3,0 to 3,8. The density values, flow time, rest angle and capacity to be wet, for the powder, were of 1,313 g/cm 3 , 76 seconds, 47,22 o and 0,1806 g/min, respectively. The Gab's model had the best fittings to the experimental data, among the tested models. It can represent the powder West Indian cherry moisture adsorption isotherms, which were classified as type III, according to Brunauer.
RESUMO Estudou-se a evolução da cor de polpa de acerola em pó armazenada durante trinta dias. A polpa em pó foi produzida em secador do tipo spray dryer, com a secagem da polpa adicionada de maltodextrina e goma arábica. As amostras foram armazenadas a 15 o C, 25 o C e 35 o C e em umidades relativas de 52,89%, 76,59% e 84,4%. As avaliações de cor foram realizadas instrumentalmente utilizando-se um colorímetro Minolta CR-300, com determinações dos parâmetros luminosidade (L Hunter), intensidade de vermelho (a Hunter) e intensidade de amarelo (b Hunter). A luminosidade decresceu com o tempo de armazenamento, com o aumento de temperatura e com o aumento de umidade relativa. A intensidade de amarelo foi reduzida após trinta dias de armazenamento em todas as temperaturas, nas umidades relativas de 76,59% e 84,4% e o aumento na umidade relativa provocou diminuição no componente intensidade de amarelo. A intensidade de vermelho diminuiu na maioria das amostras com o decorrer do tempo. Não se constatou correlação da intensidade de vermelho com a temperatura nem com a umidade relativa. ABSTRACT It was studied the evolution of the color of west indian cherry powder stored for thirty days. The powder was produced in spray dryer. Maltodextrin and Arabic gum were added in the drying of the west Indian cherry pulp. The samples were stored at 15, 25 and 35 o C and at relative humidity of 52.89%, 76.59% and 84.4%. Instrumental evaluations of color were accomplished using a CR-300 Minolta Chroma Meter, determining lightness (L Hunter), redness (a Hunter) and yellowness (b Hunter). The lightness decreased with time of storage, with the increases of the temperature and relative humidity. The yellowness was reduced after thirty days of storage, in all the temperatures, in the relative humidity of 76.59% and 84.4% and the increase of relative humidity decreased the yellowness value. The redness decreased in most of the samples with the time. Correlation of the redness was not verified with the temperature nor with the relative humidity.