The objective of this study was to elaborate a homemade and alternative cereal bar using dehydrated jackfruit and seed meal as fiber source, due to the availability of this fruit in the region, without reducing the nutritional values if comparing to those already existent in the market. In order to evaluate the centesimal content and the acceptance of the homemade bars, both light and traditional bars were used as reference. The results showed that the elaborated bar presented protein values very close with products already found in the market. However, the new bars presented higher content of fibers. Formulations of 30 and 40% of seed meal were the ones with the best acceptance.

Nesta pesquisa teve-se como objetivo o desenvolvimento de uma bebida láctea fermentada à base de soro de queijo mussarela e polpa de umbu. Foram avaliadas as características físico-químicas e físicas a aceitação sensorial, além do efeito da temperatura e da concentração de soro sobre a massa específica das bebidas que foram formuladas variando-se, somente, a concentração de soro (20%, 40%, 60% e 80%). A partir dos resultados obtidos e das análises estatísticas verificou-se que os valores para as características físico-químicas e aceitação sensorial não apresentaram diferença significativa entre os tratamentos 20%, 40% e 60% (P > 0,05). A partir dos resultados obtidos das análises físico-químicas e sensorial pode-se concluir que a melhor bebida foi aquela que apresentou concentração de soro de 60%, devido a utilização de maior quantidade de soro. Para a análise da influência da concentração de soro e temperatura sobre a massa específica foi ajustado um modelo linear múltiplo sem interação dos parâmetros, com coeficiente de determinação satisfatório. Palavras-chave: densidade, calor específico, resíduo, aceitação sensorial. ELABORATION AND CHARACTERIZATION OF A DAIRY FERMENTED DRINK PRODUCED WITH UMBU (Spondias tuberosa sp.

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RESUMO.No presente trabalho, objetivou-se obter curvas de secagem de carambola (Averrhoa carambola L.) em secador de bandejas. A partir dessas curvas foram obtidos dados de taxa de secagem e de difusividade, além do ajuste de modelos semiteóricos aos dados experimentais. As curvas de secagem foram obtidas, utilizando-se um secador de bandejas nas temperaturas de 50, 60 e 70°C e com fluxo de ar de 1,5 m s ABSTRACT. Kinetics and modeling of star fruit (Averrhoa carambola L.) drying in a traydryer. In this work, drying curves were obtained for the star fruit (Averrhoa carambola L.) in a tray dryer. From theses curves, drying rates and diffusivity data were also obtained and semitheoretical models were adjusted. The drying curves were obtained using a tray dryer with temperatures of 50, 60 and 70°C and an air flux of 1.5 m s ). The Page model showed the best fit. It was observed that effective diffusivity, calculated by Fick's law, increased with temperature.

Solubility is a fundamental physicochemical property of proteins because of its importance over other protein properties in foods. Water solubility characteristics determine appropriate protein extraction and fractionation conditions in foods. In this study protein solubility of jackfruit seed flour (Artocarpus integrifolia L.) was determined, combined with the effect of pH and sulfate, chloride and trisodium citrate salt concentration variations. Protein solubility was higher in more acidic (pH =2.0) and alkaline (8.0≤ pH ≥10.0) mediums, in the absence of salts. It was also verified that the best solubility conditions under pH 2.0 using trisodium citrate was at 0.25 mol/L; and for pH 6.0, it was 1.0 mol/L. For sodium chloride, the best conditions occurred at 0.25 mol/L for pH 2.0, 6.0 and 10.0; and the best solubility values using sodium sulfate under pH 4.0 and 8.0 was 0.25 mol/L; and 0.50 mol/L under pH 6.0 and 10.0. Jackfruit seeds flour can be used as an alternative source of edible protein and as a substitute for products already available in the market.