RESUMO -Este trabalho teve como objetivo a determinação das melhores condições de extração do óleo bruto de sementes de uva Cabernet Sauvignon e Bordô, utilizando-se como método o Soxhlet. Para tanto, as sementes foram previamente secas em secador convectivo de leito fixo nas temperaturas de 30, 40, 50, 60, 70 e 80 ºC e velocidade do ar de 0,8 m/s. Os solventes utilizados foram o acetato de etila, hexano e o diclorometano e os tempos de extração estudados foram de 4, 8, 16, 24 e 48 horas. Na melhor condição de extração, o óleo foi caracterizado quanto à sua composição em ácidos graxos, massa específica, teor de umidade, índices de refração, acidez, peróxido, saponificação e iodo, matéria insaponificável, clorofila, fósforo total e reologia. Os resultados mostraram que o óleo de semente de uva apresentou um elevado teor de ácido linoleico, entre 636 e 665 mg/g, e um comportamento de fluxo que acompanha o modelo Newtoniano. INTRODUÇÃONo Brasil, a vitivinicultura é uma prática consolidada, sendo que, em âmbito internacional, esta atividade brasileira ocupou em 2006, o 22° lugar em área cultivada com uvas, o 16° lugar em produção de uvas e o 15° lugar em produção de vinhos (Oliveira, 2010). Além disso, com relação ao total de uvas produzidas no Brasil, de 50 a 60 % são direcionadas para elaboração de vinhos, sucos e outros derivados, sendo que um grande problema gerado por esta intensa atividade é a quantidade de resíduos produzidos pelas agroindústrias, principalmente na elaboração de vinhos, uma vez que a cada 100 litros da produção, são gerados 31,7 kg de resíduos (Campos, 2005).Atualmente, existe um interesse crescente na exploração dos resíduos gerados pela indústria do vinho, sendo que os principais subprodutos da vinificação são: o bagaço, constituí-do pelas sementes e cascas de uvas, o folhelho, o engaço, as borras e o sarro. Das cascas de uvas podem ser extraídas as antocianidinas, utilizadas como corantes na indústria alimentícia, enquanto que das sementes, pode ser extraído o óleo de semente de uva (Arvanitotannis et al., 2006).Desde 1930 o óleo de semente de uva vem sendo utilizado como óleo comestível. A Alemanha, França e Itália foram os primeiros países a beneficiarem a semente de uva, enquanto que na América do Sul foram Argentina e Chile (Miguel, 1983). Atualmente, os maiores produtores mundiais de óleo de semente de uva são Estados Unidos, Espanha e Itália (Freitas, 2007). Este óleo é rico em tocoferol (vitamina E -antioxidante) principalmente sob a Área temática: Fenômenos de Transporte e Sistemas Particulados 1

The objective of this study was use green papaya peel, in order to evaluate the chemical and functional properties after drying at different temperatures, and to evaluate the sensory acceptability of breads added with flour from the green papaya peel. With the production of green papaya flour (PGPF), the physical, chemical and sensory properties of bread with partial addition of PGPF were evaluated. In the physical evaluation, the values of mass, before and after baking, height and expansion factor were determined. In the chemical evaluation, moisture, protein, ether extract, fibers, antioxidant activity, phenols, ash and color were determined. In the sensory analysis, 41 tasters, of both gender, performed the sensory test of a hedonic scale of nine points. Sample acceptability was assessed for sensory attributes, color, flavor, consistency and overall appearance. The tasters evaluated the breads and demonstrated greater acceptability for those who did not add PGPF. However, more studies are needed to evaluate the best level of inclusion that does not provide a bitter taste, since PGPF would add nutritional value to breads due to the high protein and fiber content.

The cashew residue is considered a raw material of paramount importance, in the agro-industrial system the full use of this residue is a goal that must be achieved. With that, the objective of this research was to develop and characterize cookies from the use of residue from the extraction of cashew juice from the cerrado. The cookies were made according to the adapted methodology, physical analyzes of diameter, thickness, average weight and volume were performed. The physical-chemical characterization of the samples was also carried out, determining: Moisture, Ashes, Lipids Proteins and Carbohydrates, as well as the determination of Salmonella and thermotolerant coliforms. recommended for all evaluated parameters.

The objective was to evaluate the physical and chemical parameters of saffron rhizomes and flours, determine the best method of drying saffron rhizomes, evaluate the best flour in relation to antioxidant activity and percentage of phenolic compounds, as well as to analyze acceptability and intention purchase of Greek yogurt added with natural saffron coloring and passion fruit jelly. The rhizomes of Cúrcuma longa L, were sanitized, sanitized, and analyzed for length, width, weight and color, then they were processed and transformed into flour. The flours were subjected to color analysis, scanning electron microscopy, antioxidant activity and total phenolic compounds. The flours were subjected to three types of drying, in sun, oven and microwave. The total phenolic content of saffron flours was higher in sun-dried and microwave-dried samples. The flour used as a dye in Greek yogurt was saffron flour dried in microwaves due to the better result of antioxidant activity. It was concluded that the most suitable method for drying the rhizomes was the greenhouse method, in relation to the antioxidant activity, it was the microwave method. Greek yogurt flavored with passion fruit and saffron jelly obtained good acceptability, so it was found that the substitution of synthetic dyes with natural dyes did not negatively affect its flavor.

The concern for healthy and nutritious food products is gaining more and more notoriety in the current scenario, and consequently becoming an object of study in the area of dairy manufacturers, highlighting the relevance of a diet supported by these products. The smoothie is a practical and healthy drink, since it has been a good way for the population to eat more fruits, without aggressive processes that are capable of damaging the main nutrients present in the fruit. In this work, smoothies will be prepared using fruit pulps (apple and banana) and milk fermented by kefir from different animal species (cow, sheep and goat). Thus, the objective of the experiment was to evaluate the physical-chemical, sensory and purchase intention of the formulated products. First, the ideal amount of each ingredient in the formulation was analyzed, taking into account the sensory and nutritional benefits of the product. The smoothie with goat's milk fermented by kefir stood out for the highest percentage of votes in several aspects and the most positive purchase intention. Therefore, it is concluded that the production of smoothie with fermented milk of different species by kefir is viable, with variations in acceptance depending on the origin of the milk used.