The objective of this study was to characterize the structural and physicochemical properties, the bioactive compounds and the antioxidant activity of freeze-dried açaí pulp (FDAP). The morphology of freeze-dried açaí pulp showed a continuous matrix with a spongey aspect, and the X-ray diffractometry indicated that 96.17% of the molecular structure was in the amorphous state and 3.82% in the crystalline state. Freeze-dried açaí pulp presented an interesting chemical composition of macronutrients, which constituted mainly of lipids (49.14 g/100 g d.b.), proteins (9.19 g/100 g d.b.), total crude fiber (20.29 g/100 g d.b.) and total sugars (2.71 g/100 g d.b.). Ot also showed great amount of total phenolic compounds (1405.03 mg gallic acid/100 g d.b.) and anthocyanins (127 mg cyanidine-3-glucoside/100 g d.b.), allowing for functional properties allegations. There was significant increase in the water absorption and water solubility indices when the freeze-dried açaí pulp was submitted to a gradual increase in temperature, properties that are adequate for industrial use. Thus, the consumption of freeze-dried açaí pulp should be encouraged and also its use by the food industry in order to develop new food products.

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This study aimed to verify the technological feasibility, chemical quality and sensory acceptance of alcoholic fermented beverage obtained from sugarcane juice. A completely randomized design was applied. Sugar and alcohol content, phenolic (HPLC-MS) and volatile (GS-MS) compounds, pH, density, dry matter and acidity of the fermented beverage of sugarcane were quantified, as well as the acceptance of the product was carried out. The complete fermentation of sugarcane lasted 7 days, and it was obtained an alcohol content of 8.0% v/v. Titrable acidity of the beverage was of 67.31 meq L, pH 4.03, soluble solids of 5 °Brix, reducing sugar of 0.07 g glucose 100 g, density of 0.991 g cm, reduced dry matter of 14.15 g L, sulfates lower than 0.7 g KSO L. Various phenolic compounds, among which, gallic acid (10.97%), catechin (1.73%), chlorogenic acid (3.52%), caffeic acid (1.49%), vanillic acid (0.28%), -coumaric acid (0.24%), ferulic acid (6.63%),-coumaric acid (0.36%), and -coumaric acid (0.04%). Amongst aromatic compounds, were found mainly esters with fruity aromas (ethyl ester hexanoic acid and ethyl ester octanoic acid). The sugarcane juice can be commercialized as an alternative wine, as it presented adequate features to an alcoholic fermented beverage and was sensory accepted by consumers.

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This study aimed to isolate and characterise green banana starch (GBS) and to investigate the effect of adding 0%, 1.5%, 3.0%, 4.5% and 6.0% GBS on physicochemical and sensory properties of a fermented product based on baru almond (Dipteryx alata Vogel) water extract with probiotic bacteria. GBS showed high gelatinisation temperature (73.37 °C), enthalpy (16.61 J g À1 ) and final viscosity (239.6 RVU). On the contrary, it showed a low tendency to retrograde (67.53 RVU), water solubility (0.02%), water absorption (1.85 g g À1 ) and gel hardness (6.7 N). Higher addition levels of GBS increased firmness, reduced syneresis and positively affected pH, titratable acid, soluble solids and colour of baru almond-based fermented products. The incorporation of 4.5% GBS was well accepted and preferred over the control sample (no GBS addition). GBS can be used as a natural thickener. The baru almond-based fermented product with 4.5% GBS stands out for having potential probiotic properties and for being a promising dairy alternative.