No abstract

RESUMOObjetivou-se, neste estudo, avaliar a qualidade de geléias formuladas com níveis de 0 %, 25 %, 50 %, 75 % e 100 % de cascas em substituição à polpa de manga (Mangifera indica L. cv. Haden). Os critérios de qualidade utilizados foram os teores de umidade, cinzas, proteínas, lipídios, carboidratos totais, açúcares totais, açúcares redutores, sacarose, vitamina C, fibra insolúvel, pectina, acidez titulável e sólidos solúveis nas polpas e cascas das mangas e nos diferentes tratamentos. Observou-se que nos tratamentos com substituição da polpa por cascas encontraram-se teores significativamente maiores de proteínas, fibras insolúveis e sacarose e menores valores calóricos, acidez titulável, carboidratos totais e açúcares totais em relação ao controle. Os tratamentos foram semelhantes em relação ao teor de vitamina C e sólidos solúveis. Com a elevação dos níveis de cascas em substituição à polpa observou-se aumento do teor de cinzas, fibras insolúveis e sacarose e redução dos açúcares redutores. Concluiu-se que a substituição parcial ou total de polpa por cascas de manga na formulação melhora o valor nutricional e funcional das geléias apesar da diminuição do valor calórico, com benefícios econômicos e ambientais. Termos para indexação:Mangifera indica, resíduo, composição química, geléia. ABSTRACTThe aim of this study was to evaluate the quality of jams formulated with peel levels of 0%, 25%, 50%, 75% and 100% in substitution to mango pulp (Mangifera indica L. cv. Haden). The quality criteria were moisture, ashes, proteins, fat, total carbohydrate, total sugars, reducing sugars, sucrose, vitamin C, insoluble fiber, pectin, titrable fruit acidity, soluble solids contents and pH in the mango pulp, mango peels and different treatments. It was observed that in the treatments with substitution of pulp by peels, the contents of proteins, insoluble fiber and sucrose were significantly higher than the control. The caloric values, titrable fruit acidity, total carbohydrate and total sugars were lower than the control. There was no significant difference among the treatments regarding vitamin C and soluble solids contents. With the increase of levels of peels in substitution to pulp it was observed an increase in ashes, insoluble fiber and sucrose and decrease in reducing sugar contents. As a conclusion, the partial or total substitution of pulp by mango peels in the formulation improved the nutritional and functional values of the jams, in addition of a decrease in the caloric value, with economic and environmental advantages. Engenheiro Químico -Universidade Federal de Goiás/UFG -Rodovia Estrada Goiânia -Km 0 -Campus Samambaia -Nova Veneza -Goiânia, GO -74001-970 -macaliari@ig.com.br 5 Engenheira de Alimentos -Universidade Católica de Goiás -Avenida Universitária, 1440 -Setor Universitário -74604-220 -Goiânia, GOlilidepaula@hotmail.com 6 Engenheiro de Alimentos -Universidade Federal de Goiás/UFG -Praça Universitária com 1ª Avenida, s/n -74604-220 -Goiânia, GO -asquieri@farmacia.br INTRODUÇÃONo mercado nacional...

The objective of this study was to add value to araça and marolo fruits by developing jams and verifying changes in their physical, chemical, and microbiological parameters during storage. The analyses were carried out every 2 months. From the results, it was shown that the levels of moisture (35.89 - 26.34%), lipids (0.43 - 0.27%), sucrose (30.62 - 28.98%), total pectin (0.83 - 0.50%), soluble pectin (0.52 - 0.38%), total phenolic compounds (180.31 - 135.52 mg.GAE 100 g-1), and organic acids (401.1 - 68.5 µg.g-1 citric acid) decreased during storage. However, the levels of protein (0.83 - 0.95%), carbohydrate (62.52 - 72.5%, calories (257,11 - 295,931 kcal), fiber (0.72 - 1.4%), total soluble sugar (62.52 - 70.44%), reducing sugar (32.05 - 41.41%), soluble solids (68.4 - 72.18 °Brix), consistency (0.33 - 0.44 N), total antioxidant potential (11.3 - 22.63%), and color (a* 7.56 - 9.49, and b* 8.63 - 10.49) increased during 1-year storage. The quality of the fruit jams studied was in accordance with the microbiological standards established by the Brazilian legislation. It was concluded that the mixed araça and marolo jam can be stored for 1 year without the addition of additives.

ResumoO aproveitamento de coprodutos gerados durante o processamento de frutas faz-se necessário, uma vez que, por meio deste, pode-se desenvolver/encontrar a forma ideal de aproveitamento, reduzindo o impacto ambiental e agregando valor nutritivo a preparações convencionais. Este trabalho teve o objetivo de desenvolver e avaliar a aceitabilidade, características físico-químicas e microbiológicas de geleia mista de casca de abacaxi e polpa de pêssego aromatizada com canela. As seguintes análises foram realizadas: pH, acidez, sólidos solúveis (ºBrix), fibras alimentares totais, solúveis e insolúveis, açúcares e carboidratos totais, capacidade antioxidante, análise microbiológica e análise sensorial. O produto obtido foi classificado como geleia do tipo 'extra', apresentando valores de 3,50 para pH, fibras alimentares totais de 2,83 g/100 g e açúcares totais de 44,56 g/100 g, encontrandose dentro dos padrões microbiológicos e físico-químicos estabelecidos pela legislação brasileira vigente. A análise sensorial indicou que o produto elaborado apresentou aceitação satisfatória para todos os atributos avaliados, a saber: aparência, sabor, aroma e cor; com intenção de compra de 91% dos entrevistados. Palavras-chave adicionais: Ananas comosus; aproveitamento de coprodutos; novos produtos; Prunus persica; resíduos agroindustriais. AbstractThe use of byproducts generated during the processing of fruits are made necessary since, through these, can develop or find the optimum form of utilization, reducing the environmental impact and aggregating nutritional value to conventional preparations. This study aimed to develop and assess the acceptability, physicochemical and microbiological characteristics of mixed jelly pineapple peel and peach pulp flavored with cinnamon. The following analyzes were performed: pH, acidity, soluble solids (°Brix), total dietary fiber, soluble and insoluble, sugars and total carbohydrates, antioxidant capacity, microbiological analysis and sensory analysis. The product was classified as type 'extra' jam, with values of 3.50 for pH, total dietary fiber 1,93 g/100 g and total sugars 44,56 g/ 100 g, lying within the microbiological and physico-chemical standards established by the Brazilian legislation. Sensory analysis indicated that the product produced was satisfactory acceptance for all attributes, namely, appearance, flavor, aroma and color; with intention to purchase 91% of respondents.

Cookies were prepared by replacing a mixture of brown rice flour (70%) and corn starch (30%) (BRFCS) by buriti endocarp flour (BEF) (0, 5, 10, 15 or 20%). BEF figured as a potential source of dietary fiber (70.53 g 100 g(-1)), especially of insoluble fiber (67.50 g 100 g(-1)), and gluten-free whole cookies showed increased dietary fiber content by adding 5, 10, 15 and 20% BEF (8.58 to 20.02 g 100 g(-1)) when compared to control cookie (6.91 g 100 g(-1)). The addition of BEF affected diameter, spread ratio, color and texture of cookies. All cookies added with BEF were darker, harder and presented smaller diameter and smaller spread ratio than the control cookie. These difference increased proportionally to level of substitution of BRFSC by BEF. Gluten-free whole cookies with up to 15% BEF were well accepted by consumers. Therefore, the use of BEF in cookies may increase the availability of functional ingredients source of dietary fiber for celiac consumers, add economic value to buriti processing by-products and decrease environmental impacts due to the high amounts of waste generated by buriti processing industries.