The present study evaluated the incorporation of 5, 7.5, and 10% of Riesling skin flour (RSF) and Tannat skin flour (TSF) as wheat flour replacement in muffins. The flour was evaluated for gluten content and Alveograph parameters. The finished products were evaluated for chemical composition and technological properties, and a sensory analysis was performed. All samples presented higher dietary fiber content than wheat flour, and this was mainly in the form of soluble dietary fiber. The inclusion of grape skin flour decreased the lightness of the flour and increased the lightness values (L*) of the muffin crumbs and crusts. The hardness of the muffins that incorporated RSF and TSF muffins increased as the percentage of the skin flour increased. There was a decrease in the cohesiveness value as the skin flour percentage increased. Consumers did not perceive the levels of substitution. The results of the sensory analysis indicated that grape skin can be added to the ingredients of muffins without changing the color, taste, flavor, texture, and overall acceptability of the final product.

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The purpose of this study was to develop and improve protein concentration techniques for two industrial by-products with the potential for use in fish feed. In particular, we chemically characterized crambe meal and sunflower meal and their protein concentrates. Three different protein concentration methods were tested: isoelectric pH (pHi), acid pH and alkaline pH. For crambe and sunflower meals extraction using the pHi method was most efficient in terms of protein yield and crude protein content in the concentrates; this method also increased lysine and methionine content in the concentrates. The water holding capacity of the sunflower protein concentrate was greater than that of the crambe protein concentrate. The crambe protein concentrate had a foam-formation capacity of 15%, which stabilized at 6% after 90 minutes. The protein concentration method also reduced total phenolic content by approximately 50% in the concentrates compared with the meals. Therefore, we conclude that protein concentration using the pHi method is the most efficient technique for crambe and sunflower meals, and the use of this technique can decrease total phenolic compounds while improving meal quality for fish feeding.

Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Obtenção e caracterização de farinha de casca de uva e sua utilização em snack extrusado Obtention and characterization of grape skin flour and its use in an extruded snack ResumoEste estudo propôs caracterizar a farinha de casca de uva (FCU) e o efeito de sua inclusão em snack extrusado no que diz respeito aos parâmetros nutricionais, tecnológicos e sensoriais. Para a obtenção da farinha de casca de uva, foi utilizado bagaço de uva da cultivar Marselan (Vitis vinifera) proveniente do processo de vinificação. O bagaço in natura foi seco em estufa de circulação de ar a 55 °C por 24 horas. A separação das cascas e sementes foi realizada com auxílio de peneiras de 3 mm e 2 mm, sendo o resíduo posteriormente moído em micromoinho a 27.000 rpm (partículas < 1 mm) e armazenado a -18 °C. A farinha de casca de uva obtida foi submetida às análises de composição química (umidade, cinzas, proteína, lipídeos, fibra alimentar total e carboidratos, pH, compostos fenólicos e cor). A FCU foi incluída na formulação de snacks extrusados nas concentrações de 9% e 18%, em substituição à farinha de milho, representando 5% e 10% de fibra, respectivamente, os quais foram avaliados quanto à cor, textura e aceitação sensorial. Realizaram-se as determinações microbiológicas de coliformes a 45 °C e Salmonella nas formulações de snack extrusado. Fibra (58,01%), carboidratos (17,62%) e cinzas (12,46%) foram os principais constituintes da farinha de casca de uva, a qual teve pH de 3,51. Resveratrol (6,14 mg.g -1 ), luteolina (5,16 mg.g -1 ) e kaempferol (3,01 mg.g -1 ) foram os compostos fenólicos detectados em maior quantidade na FCU, indicando presença de antioxidantes na farinha. A formulação de snack contendo 9% (5% fibra) de FCU apresentou melhores resultados de aceitação com relação aos atributos cor, aroma e textura, comparada à formulação de snack padrão. Pelo enriquecimento nutricional (fibras e fitoquímicos) e por agregar valor ao resíduo agroindustrial descartado pelas vinícolas, a adição de FCU em snacks extrusados é viável e bastante interessante. Palavras-chave: Bagaço de uva; Compostos fenólicos; Resíduo agroindustrial; Sensorial. SummaryThis study aimed to characterize grape skin flour (GSF) and the effect of its inclusion in an extruded snack, with regard to the nutritional, technological and sensory parameters. Grape pomace from the cultivar Marselan (Vitis vinifera), obtained during the winemaking process, was used to obtain the grape skin flour. The in natura pomace was dried in a forced air oven at 55 °C for 24 hours. The skins were separated from the seeds using 2 mm and 3 mm sieves, and the skins subsequently ground in a micro mill at 27.000 rpm (particles < 1 mm) and stored at -18 °C. The grape skin flour obtained was submitted to a chemical analysis (moisture, ash, protein, lipids, total ...

This study was conducted out to evaluate the effect of partial replacement of animal protein (PBOA) for crude protein demucilaged linseed meal (PBFLD) and in nature (PBFL) ± 1.85 g) were reared in water recirculation system and fed to apparent satiation three times a day. At the end experimental parameters were evaluated for growth, carcass, chemical composition in whole fish and digestive enzymes. The fish fed control diet had best levels of feed conversion (p <0.05), however the remainder of the growth parameters were not altered by the inclusion of FL and FLD. There were no significant differences in hepatosomatic relation (RHS) and digestivosomatic relation (RDS). Diet 35%FLD had a lower intestinal quotient (QI), moisture content and higher carcass fat, total fat deposited and activity of the enzyme trypsin. It can be concluded that the FLD and FL can be used as a substitute of meat meal to the diets in juvenile jundia feed as an alternative source and cost.