Instant noodles originated in eastern nations and have been accepted due to its practicality and low cost. However, its high sodium content can lead to health problems. The present study aimed to reduce sodium and increase calcium levels in noodles. A control (N1: K2CO3+ Na2CO3) and three treatments with the addition of calcium carbonate in combination with alkaline salts such as potassium and sodium carbonates (N2: K2CO3+ CaCO3; N3: Na2CO3+ CaCO3; and N4: CaCO3) were studied. Two hydration methods were investigated, and the technological characterization and the calcium bioaccessibility of the different noodle formulations were determined. N4 did not fit into the alkaline noodle category due to its neutral pH.  N2 and N4 showed a sodium reduction of around 28% and a significant increase in calcium content, with higher bioaccessible calcium. Significant changes were observed for the noodles made with the addition of different alkaline salts, with a light-yellow color and better texture than the control, which can be a positive aspect, once products with reduced nutrients usually present differentiated coloring. Therefore, the use of calcium carbonate may be a promising alternative to increase Ca intake and to reduce the sodium content of instant noodles.

A cerveja é a segunda bebida mais consumida quando se fala de consumo nacional. Um atributo apreciado por consumidores e característico da cerveja, é o amargor, que geralmente é medido em IBUs, unidades de amargor da cerveja. O objetivo deste projeto consiste em avaliar a alteração da medida de amargor da cerveja durante o processo de fermentação, em diferentes taxas de inoculação de levedura (Saccharomyces cervisiae, Fermentis-Safale S04). Em paralelo, foram monitoradas as alterações de composição através das análises de pH, contagem de células, álcool e RDF (real degree fermentation), durante o processo fermentativo. Desta forma, foi identificada a variação da medida de amargor em função das taxas de inoculação do mosto, e correlacionada com os demais dados obtidos.