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ReSuMo Nos últimos anos, a banana verde tem despertado interesse do mercado consumidor, pois, além do aspecto nutricional, destaca-se a presença de compostos funcionais

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This review aims to evaluate the prebiotic potential of vegetable flours in the manufacture of dairy products and their effects on technological and sensory properties. Overall, studies have shown positive results, not only with regard to the growth of the lactic and/or probiotic bacteria but also for sensory acceptance, rheological and physicochemical properties. In addition, integrated studies focusing on the development of dairy functional foods must be conducted in order to optimise the amount of flour to be added in each dairy food formulation and also to assess the impact of prebiotic flour addition on the intrinsic quality parameters of the dairy products.Keywords Prebiotic flour, Prebiotic ingredient, Functional dairy food. PREBIOTICSPrebiotics are considered to be indigestible ingredients that selectively stimulate the growth and/or activity of the gastrointestinal microbiota,

-The objective of this work was to evaluate the physicochemical and microbiological characteristics, antioxidant capacity and phenolic compounds of organic cherry tomatoes grown under fertigation with organic dairy cattle wastewater (DCW) with different nitrogen rates. Tomato plants, grown in an agroecological farm in Seropédica, State of Rio de Janeiro, Brazil, were subjected to four different nitrogen rates (T1=0, T2=50, T3=100 and T4=150% of N). The moisture, lipids, ashes, protein and total fiber contents, soluble solids (ºBrix), reducing and total sugars (%), pH and total titratable acidity (mg NaOH per 100 g) were evaluated. The total phenolic content (TPC) and the antioxidant capacity was determined by the DPPH and FRAP methods. The different nitrogen rates (%N) affected the pH, protein and soluble solids contents. The increase in %N increased the antioxidant capacities, according to the DPPH assay, and TPC. On the other hand, the tomatoes under fertigation with the highest %N presented lower antioxidant capacities according to the FRAP assay. The fertigation did not affect the microbiological characteristics of the tomatoes, which presented fecal coliforms count <3 NMP g -1 and absence of Salmonella in 25 g. Keywords:Fertirrigation. Physicochemical composition. Solanum lycopersicum L.. CARACTERÍSTICAS FÍSICO-QUÍMICAS, CAPACIDADE ANTIOXIDANTE E COMPOSTOS FENÓLICOS TOTAIS DE TOMATES FERTIRRIGADOS COM DIFERENTES DOSES DE NITROGÊNIORESUMO -O objetivo deste trabalho foi avaliar a capacidade antioxidante e a qualidade fisicoquímica e microbiológica de tomates cereja orgânicos cultivados com diferentes teores de nitrogênio (%N) utilizando águas residuárias da bovinocultura. As amostras de tomate foram obtidas na Fazendinha Agroecológica (SIPASeropédica, RJ) e submetidas a quatro diferentes tratamentos de acordo com os níveis de nitrogênio (T1=0, T2=50, T3=100 e T4=150 %N). Foram determinadas a umidade, teores de cinzas, lipídeos, proteínas e fibras totais. Além do pH, sólidos solúveis (ºBrix), açúcares totais e redutores (%); e acidez titulável (mg de NaOH por 100 g