O objetivo do presente trabalho foi avaliar a viabilidade tecnológica e sensorial do uso da farinha de aveia em mistura com farinha de trigo (0, 15, 30 e 45% de adição) na elaboração de bolos. A farinha de aveia apresentou maior granulometria que a de trigo, de modo que maior quantidade dessa farinha nas formulações eleva a retenção de partículas nas peneiras utilizadas. Foi observado pela análise farinográfica que a absorção de água e o tempo necessário para formação de massa homogênea e estável às condições de mistura aumentaram com o incremento no teor de farinha de aveia. A densidade das massas cruas aumentou com a adição da farinha de aveia, sendo o oposto observado para o volume do bolo. A análise sensorial revelou que as formulações com 0% e 30% de farinha de aveia foram as mais aceitas pelos consumidores. O emprego de 30% de farinha de aveia não modificou a aceitação dos atributos sabor, textura e impressão global do bolo, sendo viável a utilização dessa porcentagem para substituição parcial da farinha de trigo na elaboração de bolos.

A polpa de manga (Mangifera indica L.) tem grande importância como matéria-prima em indústrias de conservas de frutas, que podem produzi-las durante as épocas de safra, armazená-las e reprocessá-las em períodos mais propícios, ou segundo a demanda do mercado consumidor, como doces em massa, geléias, sucos e néctares. Ao mesmo tempo também são comercializadas para outras indústrias que utilizam a polpa de fruta como parte da formulação de iogurtes, doces, biscoitos, bolos, sorvetes, refrescos e alimentos infantis.No Brasil, a legislação (BRASIL, 2000) que trata de polpa ou purês é direcionada ao consumo como bebida, ou seja, avaliado com base nos indicadores do suco de manga. A polpa de frutas é definida como o produto não fermentado, não concentrado, não diluído, obtido de frutos polposos, através de processo tecnológico adequado, com um teor mínimo de sólidos totais proveniente da parte comestível do fruto, devendo apresentar cor amarela, sabor doce, levemente ácido, além de sabor e aroma próprios da fruta.O Regulamento Técnico para Fixação dos Padrões de Identidade e Qualidade para Polpa de Manga (BRASIL, 2000) estabelece parâmetros físico-químicos e microbiológicos como: pH mínimo de 3,30 e máximo de 4,50; sólidos solúveis totais em AbstractUbá mango (Mangifera indicates L. var. Ubá) has excellent flavor qualities and a tasty, yellow and succulent pulp. It contains a high content of soluble solids, around 14 °Brix, acidity of 0.2% as citric acid and ratio 70, besides being rich in potassium and vitamins A and C. The fruit has soft and short fibers, and can be consumed fresh or be industrialized, especially for the production of pulp and juice. This variety possesses an excellent industrialization yield, by greatly reducing processing, with a consequent reduction in the final production costs. Ubá mango supplied to a pulp and juice agroindustry in the Zona da Mata Mineira area had its quality determined through fruit and pulp analyses. During the 2003/2004 harvest period, the Dirty Mangos (DM), as were denominated the fruits that arrived at the industry, presented an average initial count of 7.34 log CFU mesophyllic aerobics/mango. After cleaning, the fruits were called Clean Mangos (CM), and had an average of 5.62 log CFU/mango, presenting an average reduction of 1.72 log cycles. In the 2004/2005 harvest period, the DM presented an average initial count of 7.02 log CFU mesophyllic aerobics/mango and the CM, an average of 5.76 log CFU/mango, with an average reduction of 1.52 log cycles. The mango pulp presented values for pH, total soluble solids, total acidity, total soluble solids/total acidity ratio, total solids and total soluble sugars, in accordance with the legislation requirements. The color coordinates presented values indicating that the pulp has a yellow-orange characteristic color. Keywords: Ubá mango; physical; physico-chemical and microbiological characterisations. ResumoA manga Ubá (Mangifera indica L. variedade Ubá) possui excelentes qualidades de sabor e aroma, além de sua polpa ser amarelada,...

-This study evaluated the proximate components, concentration of total polyphenols, antioxidant activity, and capsaicin and dihydrocapsaicin in the Cumari chili pepper from Pará, Brazil (Capsicum chinense Jacqui) both fresh and after subjected to three different drying temperatures. The results showed that the contents of ash and vitamin C for the dried pepper differed significantly (P <0.05) compared with the fresh pepper. There was a significant difference in concentrations of total phenolics, antioxidant activity and capsaicinoids between the fresh pepper and those submitted to the drying treatments. It was concluded that higher temperatures increase shelf life and decrease the volume of the product, preserve macronutrients and degrade micronutrients, antioxidants and the spicy hotness of the Cumari pepper.

International audiencePolyphenols were extracted from the skin of jabuticaba fruits (Myrciaria cauliflora). Their total concentration and in vitro antioxidant activity were analysed by the DPPH and ABTS methods. The corresponding results (dry basis) were 1290mg gallic acid equivalent (GAE).(100g)(-1), 98% of DPPH radical inhibition and 120m TEAC.g(-1) (ABTS method). All these values are at least as higher as average values reported in the literature for other fruits. A more specific analysis of the fractions of phenolic compounds was also performed by HPLC-MS. Ellagic acid, quercetin, rutin, delphinidin-3-glucoside and cyanidin-3-glucoside were the main compounds detected; the latter two were the most abundant. The crude extract was subjected to enzymatic acylation assays in order to synthesise new esters with new potential techno-functionalities. Palmitic acid was used as acyl donor and lipase B of Candida antactica (CALB) as biocatalyst. HPLC-MS evidenced the formation of palmitic monoesters in connection with the delphinidin-3-glucoside and cyanidin-3-glucoside fractions

Docosahexaenoic acid (DHA) is increasingly considered for its health benefits. However, its use as functional food ingredient is still limited by its instability. In this work, we developed an efficient and solvent-free bioprocess for the synthesis of a phenolic ester of DHA. A fed-batch process catalyzed by Candida antarctica lipase B was optimised, leading to the production of 440 g/L vanillyl ester (DHA-VE). Structural characterisation of the purified product indicated acylation of the primary OH group of vanillyl alcohol. DHA-VE exhibited a high radical scavenging activity in acellular systems. In vivo experiments showed increased DHA levels in erythrocytes and brain tissues of mice fed DHA-VE-supplemented diet. Moreover, in vitro neuroprotective properties of DHA-VE were demonstrated in rat primary neurons exposed to amyloid-β oligomers. In conclusion, DHA-VE synergized the main beneficial effects of two common natural biomolecules and therefore appears a promising functional ingredient for food applications.