No abstract

The market for low‐alcohol and non‐alcoholic beer has been increasing owing to factors such as health concerns, calorie content, strict traffic laws and religion, among others. Beer presents some good nutritional characteristics such as B‐complex vitamins, antioxidants, minerals, fibre, protein and carbohydrates. The availability of non‐alcoholic products is still very low in Brazil and worldwide. This study produced four samples of non‐alcoholic dark beer derived from a Foreign Extra Stout beer style with 6.6% v/v alcohol using the process of reverse osmosis. The membrane filtration processes showed that the fouling rate coefficient increases with time and permeate volume while the flow decreases. The values of colour, bitterness, pH, phenolic compounds and antioxidant activity were maintained close to the parameters of the standard beer (counter test) when the reverse osmosis process was conducted with a diluted sample at a temperature of 20 °C. Copyright © 2016 The Institute of Brewing & Distilling

ABSTRACT. Current study analyzes a breakfast cereal with partial replacement of corn grits by the flour of grape seeds and peels from the residues of the wine industry. Residues (peels and seeds) of grape varieties 'Isabel' and 'Bordô' were dried in an air circulation oven at 85°C for 6 hours to obtain the flour. Three formulations of breakfast extruded cereals were prepared with 10, 15 and 20% of grape flour to replace corn grits. The formulas were analyzed with regard to their phenolic compounds, fibers, instrumental texture and sensory evaluation so that the samples' general acceptance could be verified. Breakfast cereals with higher phenolic content were those made with 20% of seed and peel flour; fibers rates were similar and the most accepted were those containing 15 and 20% residue flour. The use of residues from the wine industry is an alternative to reduce the risk of pollution by inadequate disposal. The flour produced in this study is rich in fibers and bioactive compounds and represents an alternative source of human food.Keywords: extrusion, total phenols, crude fiber, texture.Análise sensorial e caracterização química de cereal matinal enriquecido com farinha da casca e semente de uva RESUMO. O objetivo deste trabalho foi elaborar um cereal matinal com substituição parcial do grits de milho pela farinha da casca e semente de uva proveniente do resíduo da indústria vinícola. O resíduo (casca e semente) de uva composto pelas variedades Isabel e Bordô foi seco em estufa com circulação de ar a 85°C por 6h para obtenção da farinha. Foram elaboradas três formulações de cereais matinais extrusados utilizando 10, 15 e 20% da farinha de uva, em substituição ao grits de milho, e estas foram caracterizadas em relação aos compostos fenólicos, fibra bruta, textura instrumental e avaliação sensorial, para verificação da aceitação global das amostras. Os cereais matinais que apresentaram maior teor de fenólicos foram aqueles elaborados com 20% da farinha da casca e semente de uva; os valores das fibras foram semelhantes entre si e os de maior aceitação foram os cereais elaborados com 15 e 20%. O aproveitamento dos resíduos agroindustriais da indústria vinícola é uma alternativa para reduzir o risco de poluição com o seu descarte inadequado. O cereal elaborado nesse estudo, rico em fibras e em componentes bioativos, representa uma fonte alternativa de alimento para o organismo humano.Palavras-chave: extrusado, fenólicos totais, fibra bruta, textura.

The aim of this study was to develop a lasagna pasta enriched with dried mix of tuna (30%) and tilapia (70%) and formulate ready lasagna with enriched pasta. Lasagna pasta was elaborated with increasing levels (0, 5, 10 and 15%) of dried mix. Moisture, lipids and calories were not different between the inclusion levels; crude protein and ash increased linearly, carbohydrates reduced linearly, according to increasing levels of inclusion. There was an increase in n-3 and n-6 fatty acids with the inclusion of mix in lasagna. Between lasagna prepared with different sauces (tuna, chicken and bolognese), and pasta with 15% mix, it was observed that tuna lasagna had lower moisture content and higher protein, lipids, ash, carbohydrates and calories. All lasagna showed optimal sensory acceptance, indicating that the inclusion of 15% dried mix of tilapia and tuna in the pasta is feasible to improve the nutritional composition of lasagna.Keywords: fish processing waste; pasta enrichment; Oreochromis niloticus; Thunnus sp.Practical Application: Lasagnas with fish dehydrated mix have high nutritional value and great sensory profile.

ABSTRACT. Organizations responsible for public health throughout the world have been increasingly concerned with the feeding of the populations, by encouraging a nutritious and balanced diet in order to decrease the occurrence of chronic diseases, which are constantly related to an inadequate diet. Still, consumers are increasingly seeking convenient products due to the modern lifestyle. This being so, cereal bars have been an option when the issue is low calorie fast food and source of fiber. This study aimed at developing a cereal bar with high dietary fiber, iron, vitamins A and E, in order to easily enable adult population to achieve the daily recommendation for such nutrients. Eight formulations plus the focal point were prepared through experimental planning; sensory analysis was conducted with 110 tasters for each block and texture. Afterwards, we performed proximate analysis for all three formulations presenting the best sensory results. After statistical analysis and comparison with the means of products available in the market, it was possible to conclude that the product developed had great acceptance and fiber level more than double of mean values for commercial products.Keywords: cereal bars, functional food, dietary fiber.Desenvolvimento de barra de cereais com alto valor nutricional por planejamento experimental RESUMO. Organizações responsáveis pela saúde pública ao redor do mundo vêm se preocupando cada vez mais com a alimentação das populações incentivando a procura por alimentos nutritivos e balanceados, com o objetivo de diminuir os índices de doenças crônicas cada vez mais relacionadas à alimentação incorreta. Entretanto, os consumidores, em função do estilo de vida moderno, buscam cada vez mais a conveniência nos produtos. Neste contexto, as barras de cereais têm sido uma opção para o alimento rápido, com baixo valor calórico e como fonte de fibras. O objetivo deste estudo foi desenvolver uma barra de cereais com alto teor de fibra alimentar, ferro, vitaminas A e vitamina E, para que se atinja a recomendação diária desses nutrientes para a população adulta de maneira viável no dia a dia. Foram realizadas oito formulações mais o ponto central por meio de planejamento experimental, realizaram-se análises sensoriais com 110 provadores em cada bloco e de textura. Posteriormente, foi feita a análise centesimal das três formulações que apresentaram melhores resultados sensoriais. Após análise estatística dos resultados e comparação com as médias dos produtos disponíveis no mercado foi possível concluir que o produto desenvolvido apresentou elevada aceitação e teor de fibras de mais que o dobro da média dos produtos comerciais.Palavras-chave: barra de cereais, alimento funcional, fibra alimentar.