The objective of the present work was to evaluate the influence of enzymatic maceration with pectinases on CCN-51 clone cocoa pulp, by means of yield, physicochemical aspects, polyphenol content, and antioxidant activity of diluted cocoa pulp (PCD). Three treatments were conducted. In the T1 treatment, the pulp was added water in the proportion of 1: 3 (m / v) and the Pectinex ULTRA SP-L enzyme complex, the mixture being kept at 45 °C for 15 minutes under agitation; in T2 there was no enzymes addition and in T3 the pulp was extracted manually. The PCD were subjected to physicochemical analyzes of pH, acidity, color, moisture, ash, lipids, proteins and reducing sugars; in addition to the content of total extractable polyphenols and antioxidant activity by the radicals ABTS•+ and DPPH methods. T3 showed the highest yield (32.04%), however the presence of the enzyme increased the value by more than 100% (T1 = 22.45%) when compared to the control (T2 = 11.18%). T1 showed the lowest pH (3.39) and the highest acidity (0.10%). The enzymatic treatment did not change the color parameters of the PCD when compared to the manual process. The extraction methods did not significantly influence the chemical composition of the PCD. The content of polyphenols was higher for T1 (7.47 mg / 100 g), which also showed the best antioxidant activity by the two methods evaluated. It can be concluded that the enzymatic treatment had a positive influence on the yield, on the extraction of polyphenols and on the antioxidant activity of the diluted cocoa pulp.

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Waste production derived from agroindustry (bark, bagasse and seeds) has been increasing in Brazil. The cultivation of cashew to produce chestnuts and products obtained from cashew peduncle has generated a large amount of residue. Therefore, the objective of this study was to elaborate Nile tilapia fishburger with addition of cashew residue flour (CRF) and evaluate its microbiological and physicochemical characteristics. Three formulations F0, F1 and F2 (0%, 5% and 10% CRF, respectively) were elaborated as a substitute for mechanically separated meat (MSM) from Nile tilapia. The results of the microbiological analyzes of CRF and fishburgers were satisfactory, according to standards established by the Brazilian legislation. Fishburger formulations showed low lipid and high protein content. The analysis of centesimal composition showed that there was no significant difference (p≥0.05) between the formulations (except water content and carbohydrate). The results show the elaboration of new products based on the residues of agroindustry provides greater access of fish products to different social classes and waste valorization. CRF has been applied to fishburger formulations satisfactorily, helping to reduce the environmental impacts associated with the disposal of this agroindustrial waste.

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This study aimed to develop a salted cracker added with surimi fish and powdered tomato and to verify their acceptability in school feeding. Using the Rotational Central Composite Design (RCCD), 11 formulations of crackers were tested, with different percentages of surumi from dehydrated Nile Tilapia (Oreochromis niloticus) and powdered tomato, which were physically characterized. The two formulations with the best results in the physical analyzes, along with a control formulation were evaluated for centesimal composition, microbiological analysis, sensorial analysis and amino acid profile. The results were submitted to normality and variance analysis, Tukey test, multiple regression and response surface. The selected formulations, formulation 1 (10% surimi + 15% powdered tomato) and formulation 2 (13% surimi + 13% powdered tomato) displayed protein enrichment, when compared to the control formulation, with an increase in the amino acids profile. All formulations obtained < 3 MPN/g of coliforms at 45 °C and could be submitted to sensorial analysis, which obtained results varying between indifferent and liked, showing that both formulations are feasible for production. However, formulation 2, because it contains the highest protein and lipid content, is the one that best suits to the employment in school feeding.