The objective of this study is to demonstrate the application potential of starches extracted from four varieties of colored sweet potatoes by determining their technological, thermal, and pasting properties. The purple sweet potato (PSP) starch presents the largest mean diameter (14.2 µm). The white sweet potato (WSP), orange sweet potato (OSP), beige sweet potato (BSP), and PSP starches present an inconspicuous triplet on the nuclear magnetic resonance (NMR). The WSP and OSP starches show CA‐Type and the BSP and PSP starches show A‐Type characteristics on the X‐ray spectrum. The BSP and PSP starches show the presence of peaks in amorphous regions on the Fourier transform infrared (FT‐IR) spectroscopy. The differential scanning colorimetry (DSC) thermogram of the BSP and PSP starches show lower gelatinization energies and wider gelatinization temperature ranges (difference between the conclusion and onset temperatures). The viscoamylographic profiles of the WSP and OSP starches show greater thermal stability. These technological properties demonstrate the potential application of these starches in sauces, snacks, instant soups, dairy desserts, yogurts, and bread.

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Revisão: Os autoresAgronegócio e produção sucroalcooleira: discussões multidisciplinares no âmbito do Sudoeste Goiano está licenciado sob CC BY 4.0.Esta licença exige que as reutilizações deem crédito aos criadores. Ele permite que os reutilizadores distribuam, remixem, adaptem e construam o material em qualquer meio ou formato, mesmo para fins comerciais. O conteúdo da obra e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores, não representando a posição oficial da Editora Amplla. É permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores. Todos os direitos para esta edição foram cedidos à Editora Amplla pelos autores.

This research was conducted with the objective of implementing a computer model to simulate the steps that comprise the operational flowchart of a mineral water industry, using the software Stella 8.0. The model defined as dynamic, stochastic and discrete consisted of eleven interconnected blocks. It was built following the steps of characterizing the real system, creating the conceptual model, structuring and verification of computational model, data collection, and model validation. From data collected in the real system we obtained fits of the distributions used in assembling and verifying the model. Validation of the program was conducted by comparing the data of the real system with simulated data. The values collected in the real system were within the upper and lower limits on the graph obtained by regression analysis, with a confidence level of 95%, ensuring that the computer model adequately represents the real system. However, the computational model developed is appliable to simulate the dynamics of processing lines of Mineral Water, being a tool of production control, which allows the visualization of the behavior of the real system, facilitates the identification of errors, improve production flow, and reduces manufacturing costs by controlling the total processing time. 

Different proportions of sugar cane juice, toasted baru nut and extruded rice bran were used in the formulation of sugar cane candies ("rapaduras"), and the effect on color, hardness and proximate composition determined. The best formulation was selected on the basis of composition, hardness and luminosity, and evaluated for sensory acceptance and purchase intent. Simplex design was used to plan the experiment and the limits of the different ingredients. Sugar cane juice has lower values for ash, protein, lipids and total fiber compared to the other ingredients, but it is the ingredient that characterizes the product. The added ingredients affect the physical and chemical characteristics of the "rapaduras". The hardness of the experimental "rapaduras" varied between 20 and 26.1 N, similar to the traditional product, while protein (from 3.28 to 5.9 g 100 g-1), lipids (from 3.87 to 7.67 g 100 g-1), and total dietary fiber (1.47 to 2.67 g 100 g-1), were above the values of the traditional product. Addition of 15 g 100 g-1 of extruded rice bran and 10 g 100 g-1 of toasted baru nut to 75 g 100 g-1 of sugar cane juice delivered a product with low microbiological risk and good sensory acceptance. The developed product with extruded rice bran and toasted baru nut has good technological potential, allied with sensory and nutritional advantages, and it can be an alternative to add value to rice by-product and nuts from areas of forest conservation.