This study developed and evaluated the efficiency of methods to produce hydroalcoholic extract of Bishop’s Crown pepper. Analyses were conducted to investigate the effects of independent variables (ethanol concentration of the extracting solution and resting time) over the dependent variables (percent yield, acidity, carotenoids, phenolic compounds, anthocyanin content and vitamin C). The interactions between the variables were studied through seven factorial experiments. Percent yield (Y%), carotenoids, phenolic compounds and vitamin C were the most satisfactory responses found in this research. The ethanol concentration of the extracting solution (ES) presented significant effect in the Y%, showing better results for extracts produced with a 55%-ethanol ES, while carotenoids, phenolic compounds and vitamin C displayed significant differences according to the ethanol concentration, being these substances found in higher concentrations in extracts produced with the use of an 85%-ethanol ES. Therefore, the higher the ES ethanol concentration, higher is the retention of the bioactive compounds.

The search for nutritious and practical foods during consumption is one of the challenges of the food industry and Greek yogurt with added fruit meets these needs. Therefore, the aim was to prepare Greek yogurt with the addition of different concentrations of carambola jam, as well as to analyze its microbiological quality and its sensory acceptance. Three formulations of Greek type yoghurts were prepared with the addition of different concentrations of star fruit jam F1 (10), F2 (15) and F3 (20)%, respectively, where they were subjected to microbiological analysis (coliforms at 45 °C, Estaf. coag.positiva (UFC/g) and Salmonella sp.) and sensory analysis, being analyzed the index of sensory acceptance and the intention to buy. The three formulations produced showed excellent microbiological results, that is, all the results obtained are within the standards established by current legislation. With regard to sensory analysis, the formulation F1 (10%) presented the highest acceptance rate in all sensory attributes, with higher values of AI above 85% and with purchase intention close to “certainly would buy the product”. Therefore, the yogurts elaborated in this research have the ideal microbiological safety for consumption, without compromising the consumer’s health and with excellent sensory acceptance

The development of equipment for capturing insects, in order to meet the need of technicians and researchers, is of paramount importance to obtain accurate data on the population of insects in a given area. The soil trap is used in order to have a sample of the population size of the macro fauna present in the soil.  The objective of the experiment was to capture insects of different orders with soil traps and to verify the constancy of the orders of insects in the Experimental Area of Guava Orchards of Federal Institute of Education, Science and Technology of Paraiba Campus Sousa, Unit II in São Gonçalo, Paraiba State. For this, six soil traps were installed, arranged in strategic points, with 30 m spacing between them, in a triangle shape. The traps were made of 2-liter plastic bottles (PET) of soft drink, cut in half and 10 cm in diameter and 15 cm high. Inside each bottle 300 mL of water and two tablespoons of neutral detergent were placed to break the surface tension of the water. The main orders of insects were respectively, Hymenoptera with 100% of the total species collected in the soil traps; Neuroptera 66.66%, Orthoptera 33.33% and Diptera with 33.33%. In the experiment, a constant frequency was observed, that is, those present in more than 50% of the collections, in particular the order Hymenoptera, with the red ant species (Formica rufa), followed by lion ant (Myrmeleon brasiliensis).

Several components of the fruit are part of its chemical composition, which give the characteristics of color and taste, in addition to the nutritional effects, which contribute to the consideration of the main sources of vitamins, minerals and fiber, necessary for the human diet. Moreover, with the full use of the fruits it is possible to reverse or minimize the situation the country faces, with people going hungry and tons of food being thrown in the garbage.  The work aimed to elaborate flours of orange, melon and pineapple peel and characterize them as to chemical and colorimetric properties. The peels were dried in a greenhouse with air circulation, at a temperature of 60 ºC. After drying, they were crushed in an industrial blender and passed through a sieve. The flours obtained were characterized as to chemical parameters (total titratable acidity, total soluble solids content/°Brix and pH) and colorimetric, by means of the colorimeter and, from these values, the values of Chroma (C*) and tonal angle (h°) were calculated. Orange, melon and pineapple flours had acidity values above that allowed by current legislation. The orange and melon flours showed high luminosity, and the intensity of yellow excelled the red for all the flours produced.