Resumo: O contexto atual da alimentação encontra-se em meio a sistemas agroalimentares cada vez mais segmentados, o que põe em risco as tradições relacionadas à alimentação. Ao se conferir à comida e à culinária o status de bem cultural e identitário, elas passam a ser instrumentos de transmissão, de vivência e de valorização das tradições. Este aparente papel estratégico de receitas e produtos típicos para o desenvolvimento regional impulsionou a instituição do decreto nº 4868, Programa RS MAIS GASTRONOMIA/Casa Civil, do Governo do Estado do Rio Grande do Sul com a finalidade de resgatar, pesquisar, catalogar e divulgar os assuntos referentes à gastronomia gaúcha, que atuou de 2011 a 2015. Este artigo deriva de um projeto de pesquisa vinculado a este programa e teve como objetivo verificar o cenário das tradições gastronômicas dos principais grupos étnicos do estado, tendo como recorte para a pesquisa de campo, a região centro sul, composta pelas cidades: Charqueadas, Jaguarão, Pelotas, Piratini, Rio Grande, Santa Vitória do Palmar, Turuçu e Porto Alegre. Para tanto, utilizou-se uma abordagem qualitativa, com pesquisa documental e entrevistas semiestruturadas. Foram realizadas 50 entrevistas com donos de restaurantes, agricultores, representantes de grupos étnicos e agentes do poder público. Os dados foram analisados com auxílio do software NVIVO versão 10. A partir da análise das entrevistas, pode-se inferir que, em meio ao processo de globalização e consumo cotidiano de produtos processados, muitas receitas, técnicas e pratos tradicionais foram se modificando ao longo do tempo pela busca de praticidade e pela dificuldade de adquirir os ingredientes típicos, principalmente no meio urbano, onde se nota uma desconexão na relação produtor-ingredienteconsumidor. No entanto, essas tradições mantêm-se vivas nos núcleos familiares e nas comunidades, preparadas principalmente aos domingos e dias de festa, manifestando, assim, as tradições que compõem a identidade dos grupos. Palavras-chave:Gastronomia. Identidade Regional. Tradição. Receitas típicas. Abstract:The current context of food is in the midst of agrifood systems increasingly segmented, which endangers the traditions related to food. Given to food and cooking the status of cultural identity, they become instruments of transmission, of experience and of appreciation of the traditions. This apparent strategic role of recipes and typical products for regional development was boosted into the decree No. 4868, which instituted the Program RS MAIS GASTRONOMIA, in Rio Grande do Sul -Brazil, in order to rescue, search, catalog and disseminate the issues relating to the state's cuisine, who served from 2011 to 2015. This article derives from a research project linked to this program and aimed to check the setting of the gastronomic traditions of the main ethnic groups in the state, with the cutout for the field research the south central region, consisting of the cities: Charqueadas, Jaguarão, Pelotas, Piratini, Rio Grande, Santa Vitória do Palmar, Turuçu and Porto Ale...

Functional foods have bioactive substances, such as polyphenols and flavonoids, which are responsible for the antioxidant activity of fruits and vegetables and that can contribute in benefit to human health. The pitanga (Eugenia uniflora L.) is a fruit whose pulp can be used in the production of jellies, ice cream and juices, constituting an alternative for consumption even in the off-season periods. The present study aimed to compare the flavonoid content in different pitanga presentations, in order to detect possible changes according to processing, in addition to expanding the options of functional foods in Brazil and contributing to public policies for the dissemination and valorization of regional foods. For the determination of total phenolic compounds the Folin-Ciocalteu method was used with gallic acid as standard through spectrophotometric analysis. The flavonoids were expressed in mg of rutin in 100g of sample. The three presentations did not obtain statistically significant difference regarding total phenolic compounds. The jelly presented the highest content of total flavonoids (35.7 ± 0.4 mg rutin/100g) when compared to the other presentations, indicating that this fruit represents an alternative for the consumption of flavonoids, even when frozen or submitted to thermal action.

In this study, we aimed to identify the types of oils and fats used in the production process of meals and investigate practices to control immersion frying in commercial restaurants. Sixty-two managers of commercial restaurants in the municipality of Porto Alegre, state of Rio Grande do Sul, Brazil were interviewed between February and April 2012. The main results showed that soybean oil (91.9%) was the most often used, followed by hydrogenated vegetable fat (35.5%), in the restaurants surveyed. As to immersion frying practices, at the establishments where managers were trained in nutrition, hydrogenated vegetable fat was less used (p<0.05). It is worth mentioning the importance of having vocational education as a tool to promote better practices in using oils and fat to produce healthy food. It is clearly necessary to have specific legislation involving the production processes and sale of meals in accordance with the policies adopted by the World Health Organization (WHO).