Mestrado em Ciência e Tecnologia de Alimentos (EA)
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Item Amido de milho modificado por fermentação com ou sem iniciadores e secagem ao sol, e aplicação em biscoitos enriquecidos com gérmen de milho(Universidade Federal de Goiás, 2023-03-28) Couto, Larissa Silva; Caliari, Márcio; http://lattes.cnpq.br/3558164788327179; Soares Junior, Manoel Soares; http://lattes.cnpq.br/0920319108540253; Soares Junior, Manoel Soares; Cavalcante, Rodrigo Barbosa Monteiro; Oliveira, Aryane Ribeiro; Ferreira, Tania Aparecida Pinto de CastroStarch is an available carbohydrate with varied applications in agroindustry. However, there is a need to modify it in order to adapt its properties to specific consumer demands. Natural fermentation followed by sun drying is a form of starch modification performed by the action of enzymes and acids produced by microorganisms. Cassava starch is considered a product with strong commercial appeal in Brazil, however, corn has become in 2022 the main cereal in planted area and world production. Thus, the aim of the present study was to evaluate the physical, chemical, structural and technological properties of corn starches modified by natural fermentation, with and without the backslopping technique, followed by sun drying; to understand the effect of different starters on the fermentation time of the new ingredient, and to apply the modified starch in cheese biscuits type chipa enriched with corn germ flour. A completely randomized design was used for the fermentation and preparation of the cheese biscuits, with three treatments (corn starch without starter, corn starch with fermented corn starch starter, corn starch with sour cassava starch starter) and five treatments (0%, 5%, 10%, 15% and 20% modified corn starch with sour cassava starch starter replaced by corn germ), respectively. The fermentation with starter of cassava sour starch was carried out in 12 days, while the fermentations with fermented corn starch starter and without starter were stopped only after 65 days. Natural fermentation followed by sun drying altered the starch granule surface, pasting properties, and caused slight changes in relative crystallinity as well as amylose content. Starches that underwent the fermentation process for a longer time showed more significant changes. The techniques used were effective to acidify corn starch, and also they promoted changes in ash content, water absorption indexes, and water solubility, but were not sufficient to achieve the degree of expansion of sour cassava starch. The fermented corn starch with sour cassava starch starter was applied as the main ingredient in the formulation of the cheese biscuits enriched with corn germ. The use of corn germ, in different percentages, showed to be efficient for the fortification of the biscuits, once higher contents of ashes (varying from 3.97 % to 9.92 %), proteins (varying from 7.76 % to 24.51 %), and lipids (varying from 5.53 % to 14.89 %); and lowercontents of carbohydrates (varying from 2.38 % to 11.75 %) were observed for biscuits with higher contents of corn germ. Therefore, natural fermentation with the backslopping technique is an alternative to obtain sour corn starch in less time, as well as the starch obtained can be used in the elaboration of baked products in which the expansion property is not a fundamental characteristic for quality.Item Amidos de sorgos pigmentados com potencial para aplicação na indústria de alimentos(Universidade Federal de Goiás, 2022-12-07) Telles, Alice Duarte Mendonça; Soares Júnior, Manoel Soares; Caliari, Márcio; http://lattes.cnpq.br/3558164788327179; Caliari, Márcio; Ribeiro, Alline Emannuele Chaves; Oliveira, Aryane RibeiroSorghum (Sorghum bicolor [L.] Moench) is the fifth most-produced cereal in the world, but it is not homogeneously present in human food worldwide. Like the other species of the Poaceae family, sorghum is rich in nutrients, mainly starch. Because it has several varieties, sorghum has different colors and is rich in natural pigments, mainly phenolic acids and antioxidant compounds. Starch extracted from colored sorghum is a naturally pigmented product and is generally ignored by the industry as it does not meet the white-bright standard. Therefore, this work aims to extract and characterize starches from different cultivars of pigmented sorghum and evaluate their potential for use in the food industry. Initially, a bibliographic review was carried out about starches extracted from colored raw materials, aiming to understand and identify their characteristics and properties. Afterward, the aqueous extraction and characterization of the starch of three colored sorghum cultivars (Comercial Vermelho, SSG150T, and BRS Ponta Negra) were carried out. Aqueous extraction of the starches was carried out, whose yields varied between 4 and 6%. Starches were separated into types A and B for red commercial sorghum and BRS Ponta Negra sorghum. Sorghum SSG150T had only one type of starch. In total, five different starches from 3 sorghum varieties were analyzed. The starches were characterized according to their proximal composition, indicating moisture between 8.32 and 10.84%, ash content close to zero, and water activity between 0.31 and 0.48. As for the color analysis, the starches had variations in brightness between 75.67 and 95.52, chroma between 3.46 and 9.94, and Hue angle between 32.63 and 79.48. The amylose content present in the starches varied between 28.50 and 38.50%. The viscosity profile showed maximum viscosity peaks between 1314.5 and 2656.2 cP and minimum viscosity between 710 and 1086.3 cP. Paste temperatures varied between 67.1 and 68.4 C. The texture profile was carried out, showing results of hardness between 1.95 and 6.62 N. The X-ray diffraction analysis showed crystallinity results of starches between 15.10 and 21.02%. As for the thermal properties analyzed via RVA, the samples presented initial temperature between 64.01 and 66.91 C, peak temperature between 70.19 and 73.09 C, and final temperature between 80.12 and 87.25 C to the enthalpies of gelatinization of the samples between 4.70 and 11.56 J/g. Fourier Transform IR spectrometry analysis demonstrated that the starches are in their native form. The SEM analysis showed that starches have spherical and polyhedral shapes, and some extracted starches have several non-starch compounds and brittle granules. The antioxidant content of the starches was analyzed using the DPPH discoloration method, highlighting the BRS Ponta Negra type B sorghum starch with 64.24% discoloration. The other starches showed percentages of discoloration between 2.26 and 6.25%, and the red type A commercial sorghum starch did not obtain tangible results. The content of phenolic compounds was analyzed by the Folin-Ciocalteu method. It was not possible to obtain results for starch from commercial red sorghum, sorghum SSG150 T obtained content of 12.44 µg of gallic acid per ml, and starches from BRS Ponta Negra sorghum type A and type B obtained, respectively, with contents of 0.11 and 63.23 µg of gallic acid per ml. Mass spectrometry analysis was performed using catechin, quercetin, and gallic acid as standard, and the three compounds were identified in extracts of all starches. Finally, principal component analysis (PCA) was performed using the results found. The results show the potential for using sorghum starch in various branches of the food industry, such as applications that require using natural dyes and foods enriched in bioactive compounds.Item Simulação do processo de produção de uma indústria de água mineral pelo método system dynamics(Universidade Federal de Goiás, 2010-04-03) Silva, Giselle de Lima Paixão e; Geraldine, Robson Maia; http://lattes.cnpq.br/2481483559763643; Geraldine, Robson Maia; Takeuchi, Katiuchia Pereira; Figueiredo, Reginaldo SantanaThe processing of mineral water is characterized by a system composed of step sequences, input variables, parameters and output variables. Thus, this work was conducted with the objective of implementing a computer model to simulate the steps that comprise the operational flowchart of a mineral water industry, using the software Stella 8.0. The model defined as dynamic, stochastic and discrete consisted of eleven interconnected blocks. It was built following the steps of characterizing the real system, creating the conceptual model, structuring and verification of computational model, data collection, and model validation. From data collected in the real system we obtained fits of the distributions used in assembling and verifying the model with the help of the @ risk 5.5 program. Validation of the program was conducted by comparing the data (number of bottles to be processed and total processing time) of the real system with simulated data, using regression analysis and the program Statistic 6.0 (Statsoft). The values collected in the real system were within the upper and lower limits on the graph obtained by regression analysis, with a confidence level of 95%, ensuring that the computer model adequately represents the real system. Fails in the process were identified by analyzing of collected values needed more processing time than the simulated values, for the same amount of bottles. However, the computational model developed is appliable to simulate the dynamics of processing lines of Mineral Water, being a tool of production control, which allows the visualization of the behavior of the real system, facilitates the identification of errors, improve production flow, and reduces manufacturing costs by controlling the total processing time.Item Elaboração e caracterização de produto fermentado do extrato hidrossolúvel de baru (dipteryx alata vogel) com banana verde potencialmente simbiótico(Universidade Federal de Goiás, 2020-02-28) Coutinho, Gabriela Silva Mendes; Caliari, Márcio; http://lattes.cnpq.br/3558164788327179; Soares Júnior, Manoel Soares; http://lattes.cnpq.br/0920319108540253; Boas, Eduardo Valério de Barros Vilas; http://lattes.cnpq.br/6391481513190883; Boas, Eduardo Valério de Barros Vilas; Ribeiro, Alline Emannuele Chaves; Carvalho, Elisângela Elena NunesAlternatives to dairy products with functional characteristics have stimulated the interest of consumers and food industries. In this context, the aims of this study were to develop fermented products from the aqueous extract of baru almond, to characterize physicochemical, technological and morphological properties of green banana starch (BS) and to evaluate the effect of its addition on physicochemical parameters (pH, acidity, soluble solids, firmness, syneresis and color) and acceptability of fermented products; as well as to evaluate the effect of green banana starch, green banana pulp flour (BPF) and green banana pulp and peel flour (BPPF) addition on nutritional and functional potential (proximal composition, resistant starch, total phenolics, antioxidant capacity, mineral, phenolics and fatty acid profile) of developed products and the viability of probiotic bacteria. Two completely randomized experimental designs were set up, the first with five treatments, which consisted of adding five concentrations of green banana starch (0, 1.5, 3, 4.5 and 6 g 100 g-1) to fermented products; and the second design with four treatments, based on the addition of 4.5 g 100 g-1 of three different ingredients (BS, BPF and BPPF) on fermented baru almond extract, including control sample (fermented product without any addition). Data were submitted to analysis of variance (ANOVA) and when F test was significant, data were submitted to Tukey test or polynomial regression, considering a 5% probability (p <0.05), as well as principal component analysis (PCA). BS showed advantageous physicochemical and technological ––aspects for its application in fermented baru almond extract, such as low tendency to retrograde (67.53 RVU) compared to others starch sources and gelatinization temperature of 73.37 ºC. Addition of BS changed all physicochemical and technological variables evaluated. There was an increase in firmness, soluble solids and a reduction in syneresis of fermented products, due to the increase in BS addition, especially at highest concentrations (4.5 and 6 g 100g-1). Fermented products which received 3 and 4.5 g 100g-1 of BS were well accepted by consumers, with no differentiation in preference. Based on results of the first experiment, fixed addition of 4.5 g 100g1 of BS was established and compared to the addition of BPF and BPPF in fermented baru almond product, using the same amount of ingredient. Incorporation of green banana influenced proximal composition, energetic value and resistant starch content of elaborated products, mainly addition of BPPF, which increased its fiber, protein and ash contents, as well as potassium, magnesium and zinc. In general, green banana ingredients promoted an increase on total phenolics and antioxidant capacity of products, highlighting, once again, BPPF. Catechin and ferulic acid were phenolic compounds that increased the most, despite banana by-product addition. Addition of BS, BPF and BPPF did not change lipid profile of products, exception for butyrate, which reduced compared to control sample. Fatty acid profile of fermented products, regardless additions, was predominantly composed by polyunsaturated fatty acids, especially conjugated linoleic acid (46%). Addition of BS, PPF and BPPF positively affected the viability of L. acidophilus, while viability of B. animalis was influenced only by the BPPF. Fermented products, with or without the addition of green banana, showed a minimum count of 106 UFC g-1 for L. acidophilus and B. animalis. Therefore, these products can be considered potential carriers of probiotics, in order to promote health benefits. BPPF was the ingredient that most positively impacted probiotics viability and nutritional and functional potential of fermented products. Therefore, we can conclude that fermented baru almond product has nutritional, functional and acceptance potential. It can be a good potential vehicle for probiotics when green banana is added, especially BPPF incorporation.Item Qualidade de surimi de aparas de Pirarucu (Arapaima Gigas) e de encapsulado do extrato da polpa de açaí (Euterpe Oleracea)(Universidade Federal de Goiás, 2021-03-15) Magalhães, Gabriella Leite; Soares Júnior, Manoel Soares; http://lattes.cnpq.br/0920319108540253; Caliari, Márcio; http://lattes.cnpq.br/3558164788327179; Mársico, Eliane Teixeira; http://lattes.cnpq.br/3971598714445106; Mársico, Eliane Teixeira; Mesquita, Eliana de Fátima Marques de; Mano, Sérgio BorgesThe use of by-products generated by the rice industry, fish filleting, and the use of fruit pulp as a natural antioxidant is a means of adding value to products, with an appeal to healthiness. The objectives of the present study were: to evaluate how the variables washing cycle, the addition of rice flour (%) and gelatinization temperature (ºC) influenced surimi, with the evaluation of the parameters of yield, humidity, protein, lipids, colorimetric analysis, texture and stability to freeze and thaw, to optimize the process, a Box-Behnken design was used; select the best solvent ratio (water): açaí pulp and pH with higher anthocyanin content, and extract the bioactive compounds from the açaí pulp with ultrasound and microencapsulate this extract using a central rotational compound design to optimize the processing to evaluate the effect extraction time and proportion of maltodextrin: extract in the encapsulation efficiency, chemical characteristics, antioxidant activity, color and morphology of the obtained microcapsules, aiming to develop microcapsules with high content of phenolic compounds, anthocyanins, and antioxidant activity. The number of washing cycles affected the yield (from 77 to 93%), humidity (55-67%), lipids (18-35%), protein (7.15-11.88%), whiteness (46.73 -64.45), chroma (8.86-13.18), hue angle (80.79-93.12 °), cohesiveness (0.40-0.61), elasticity (0.51-0.99 mm) and stability to freeze and thaw at 4 weeks (85.16-96.53%); AF concentration affected moisture, lipids, cohesiveness, elasticity, and stability to freezing and thawing at 4 weeks; and the cooking temperature of the RF affected the humidity, whiteness, chroma, cohesiveness, elasticity. In the optimization of surimi with three washing cycles, it was possible to remove water-soluble proteins (7.15%) and surimi from pirarucu parings showed a high yield (93.07%). With the increase in the washing cycle and the addition of starch, there was an increase in humidity (67.61%) when compared to the minimum level (56%). It was possible to obtain an increase in the surimi's humidity with an increase in the number of washing cycles and the addition of starch. With three washing cycles, it was possible to remove the water-soluble proteins efficiently, producing surimi with a tendency to a pale yellow color due to the low content of lipids. The highest levels of anthocyanins in the extracts (520.50 mg cyanidin-3-glycoside.100 g-1) were determined with water at pH 2.0 and a pulp: water ratio of 1: 2. In the encapsulation of the extract from the açaí pulp, it is verified that with the increase of the wall material, there is an increase in humidity and chroma (C *). When the extraction time and the proportion of wall material: core increases, there is a greater extraction of phenolic compounds. With an extraction time of 13 min and proportion of wall material: core 15.82%, it obtained greater retention of anthocyanins and content of phenolic compounds. The use of broken pirarucu parings and broken rice grains is feasible for the production of pirarucu surimi with high yield and high physical, chemical, and technological quality, with the potential to be used as an ingredient in restructured products, in addition to contributing significantly to the agro-industrial sustainability. The developed microcapsules showed favorable results for application in food as a natural antioxidant.Item Estudo do processamento de geleia de melancia enriquecida com extratos de jabuticaba e extrato de sementes de chia: características físico-química e potencial antioxidante(Universidade Federal de Goiás, 2020-03-04) Rodrigues, Ilana Carneiro; Damiani, Clarissa; http://lattes.cnpq.br/8152502284007938; Asquieri, Eduardo Ramirez; http://lattes.cnpq.br/0488056148950480; Melo, Adriane Alexandre Machado de; Asquieri, Elaine Meire de Assis Ramirez; Asquieri, Eduardo RamirezFruits are foods with good antioxidant potential. They are chemical compounds capable of reacting with free radicals, reducing the risk of several diseases, among them some types of cancer. With the increase in the incidence of these diseases, the interest in foods that can combine flavor and health becomes growing. In this context, we have the jellies. Products of great acceptability by the consumer, an alternative to waste, in addition to making seasonal fruits available in the off-season. Studies are being developed in order to prove the beneficial effect that fruits such as watermelon and jabuticaba, and other vegetables such as chia seeds, have because they have in their composition bioactive compounds with antioxidant capacity. In addition to bioactive compounds in their composition, chia seeds in water can form a promising mucilaginous gel for use in food. Therefore, this work aimed to develop and characterize jelly with filtered watermelon juice, which will be the control for the comparisons, later enriching it with jabuticaba extracts and chia extract in substitution of a part of pectin, totaling three products, in order to study and compare their physical-chemical characteristics and the antioxidant capacity of all products after thermal processing, in order to elucidate the real loss of bioactive compounds with antioxidant character that heat provided. Experimental plans for watermelon jelly and enriched jellies were performed. All results were expressed as mean ± standard deviation, using Sisvar 5.6 software. The three enriched jellies were satisfactory, especially in terms of their antioxidant capacity, after thermal processing. In addition, the chia extract had a competent behavior in replacing pectin and may have aggregated positively through possible bioactive compounds present in it. To better elucidate the consequence of heat on these compounds, more extensive research on the effects of process conditions such as time and temperature on these products is needed.Item Amido fermentado de alpiste (Phalariscanariensis L.) enriquecido com microcápsulas contendo compostos polifenólicos de casca e semente de jabuticaba (Myrciaria cauliflora)(Universidade Federal de Goiás, 2019-02-27) Batista, Rayssa Dias; Damiani, Clarissa; http://lattes.cnpq.br/8152502284007938; Asquieri, Elaine Meire de Assis Ramirez; http://lattes.cnpq.br/1790847930722830; Asquieri, Eduardo Ramirez; http://lattes.cnpq.br/0488056148950480; Asquieri, Eduardo Ramirez; Becker, Fernanda Salamoni; Ascheri, Diego Palmiro Ramirez; Silva, Aline Gomes de Moura e; Bassinello, Priscila ZaczukCanaryseed, alsoknown as annualcanarygrass, canarygrass anual, canário grama, alpista, capim alpista and milho alpista, stands out as a new sourceofstarch, composedofapproximately 60% ofthiscarbohydrate. The characteristicsofthiscropmake it a favorable cereal for foodand industrial applications. Fermentationis a processusedtomodifystarchstructuresandiswidelyused for thepreparationofcheesebreadand biscuits. The additionofpolyphenolsfrom jabuticaba wouldenrichtheseproducts, however it issusceptibletooxidationbyexternalelementssuch as heat, light andstorage time. In this case, emergingmicroencapsulationtechniquesallowto improve thestabilityofthesecompounds. The presentstudyaimedto prepare biscuits fromfermentedcanaryseedstarch (Phalariscanariensis L.) andtoenrichwithmicrocapsulesofpolyphenoliccompoundsoftheseedsand peles jabuticaba (Myrciaria cauliflora) mixture. The microcapsuleswereobtainedbythe experimental design DCCR (central rotationalcompound design) varyingtheinitialamountofsodiumalginateand volume ofthehydroalcoholicseedsand peles jabuticaba. A total of 11 treatmentswereobtainedwiththehighestcontentofmicroencapsulatedphenoliccompoundfound in treatments 2, 8 and4, andtheextract volume variableshowedgreaterinfluenceonthe response ofthephenoliccompoundcontentandencapsulationefficiency. The fermentationofthestarchoccurredduring 45 daysof natural fermentationwithsubsequentdrying in thesun. The resultsofthemicrobiologicalanalyzeswerewithinthelimitsestablishedbylegislation, withanincrease in theamylosecontentandlowerviscosityand retrograde degradationthanthenativecanaryseedstarch. Fermentedcanaryseedstarchdidnot show expansioncapacityandafteradditionofthemicrocapsules in the biscuits, treatments2and 3 presentedhighercontentofphenoliccompounds.Item Desenvolvimento de formulações de pães sem glúten à base de farinhas de grão quebrado de arroz e de grão-de-bico(Universidade Federal de Goiás, 2019-07-30) Moreno, Raquel Troncoso Chaves; Soares Junior, Manoel Soares; http://lattes.cnpq.br/0920319108540253; Bataus, Luiz Artur Mendes; http://lattes.cnpq.br/5637230378599476; Caliari, Márcio; http://lattes.cnpq.br/3558164788327179; Caliari, Márcio; Ferreira, Tânia Aparecida Pinto de Castro; Ribeiro, Alline Emannuele Chaves; Oliveira, Érica Resende de; Sousa, Gardênia Martins deThe objective of this work was to develop and characterize the chemical, physical and physicochemical properties of gluten-free breads prepared from the mixture of flour from broken rice grains (FA), chickpea flour (FGB), potato starch (FB) and cassava starch (FM), added with different proportions of enzymatic extract of alpha amylase, amyloglucosidase and cellulase. The flours and starches used in the research were characterized as to their physical, chemical and technological properties. To define the ideal concentration of each of the flour and starch in the mixture, two experimental designs were carried out, the first one being a completely randomized design (DIC), in which the best proportion of FGB in the formulation was defined, and the second the mixtures , in which the ideal proportions for FA, FM and FB were defined in the treatments. The loaves were analyzed for specific volume, texture parameters and instrumental parameters of color. Also, enzymatic extracts of alpha amylase and amyloglucosidase and cellulase were produced, and the enzymatic activity for each enzyme was defined. Breads with different concentrations of enzymatic extracts were prepared and evaluated according to the specific volume, texture parameters, color instrumental parameters, moisture content and water activity, where the ideal formulation was physicochemical characterization. Chickpea flour had higher fiber, protein, lipid and ash content. For the amylose content, the values of 19.77 g 100-1 were found for chickpea flour, 26.83 g 100-1 for rice flour, 28.36 g 100-1 for cassava starch and 29.60 g 100-1 for potato starch. In relation to the technological properties, rice flour had a higher retrogradation value (337 RVU), and cassava and potato starch had the highest viscosity drop values (367 RVU and 1285 RVU, respectively) and maximum viscosity (514.58 RVU and 1447.71 RVU, respectively). According to the DIC, bread formulated with 35 g 100g-1 of FGB had a higher specific volume (2.96 cm3 g-1) and a hardness value of 12.55 N, and therefore was selected as being ideal. According to the design of the mixtures, the formulation with 50 g 100g-1 of FM, 25 g 100g-1 of FA and 25g 100g-1 of FB presented a higher specific volume (3 cm3 g-1), being then selected as ideal. The enzymatic extracts produced enzymatic activity of 2.68 U mL-1, 4.53 U mL-1 and 0.89 U mL-1 for alpha amylase, amyloglucosidase and cellulase, respectively. The formulation with the addition of 2 mL of the alpha amylase and amyloglucosidase enzyme extract presented significantly higher specific volume (3.26 cm3 g-1) and a significantly lower hardness value (4.72 N) than the other formulations and, therefore, was selected as the ideal. According to the physicochemical analysis, the addition of the enzyme extract reduced the value of available carbohydrates and total carbohydrates of the bread, but did not cause changes in fiber content, ashes, pH and titratable total acidity. From the results obtained for chickpea and rice flour and for manioc and potato starches it was possible to conclude that these are suitable for application in bakery products. The application of 2 mL of alpha amylase and amyloglucosidase enzymatic extract was able to significantly improve the specific volume and hardness values of the loaves, as well as to reduce the amount of available carbohydrates, demonstrating that the use of amylolytic enzymes may be an alternative feasible to improve the specific volume characteristics and texture parameters of gluten-free breads.Item Purificação parcial e caracterização de uma celulase produzida por Streptomyces sp. S5 e sua aplicação em panificação(Universidade Federal de Goiás, 2020-03-30) Ribeiro, Bruna Fernandes; Campos, Ivan Torres Nicolau de; http://lattes.cnpq.br/5450204304438682; Bataus, Luiz Artur Mendes; http://lattes.cnpq.br/5637230378599476; Rodriguez, Armando Garcia; Brito, Carolina Cândida de QueirozCellulases are an enzymatic complex made up of endoglucanases, exoglucanases and β-glycosidases, and have several biotechnological applications. Some filamentous bacteria like Streptomyces sp are used in enzymatic degradation processes, and have potential to produce enzymes of biotechnological interest. The search for cellulases with more suitable properties for industrial application has increased in recent year. In the bakery industy, these enzymes act on the dough, changing physical-chemical and sensory characteristics. Thus, improving the final quality of the product and increasing the useful life. Given the above, the present study aims to characterize and purify cellulase enzyme produced during the growth of Streptomyces sp. S5, using the submerged fermentation technique. Also evaluate its application in the production of refined and whole breads. So, microorganism was grown in Pridham medium for 6 days at 36º C, the crude extract was obtained and its cellulolytic activity was determined by tge CMCase activity. The partially purified extract was obtained by Ultrafiltration (Ultracel 10 kDa) and gel filtration chromatography (Sephacryl S-100). The enzyme was characterized by effect of pH, temperature and metal ions on its activity, and thermal stability. The enzyme of the partially purified extract was applied in the formulation of refined and whole wheat bread, in concentrations of 2.5, 5.0, 7,5. And 15 U/100 g of flour. The influence on the specific volume, texture and color of the final product was evaluated. As a result, the partially purified extract showed an enzyme with a molecular mass of 32 kDa, with activity for CMCase in a determined by zymogran. It showed an optimum activity at pH 5.5, and na optimum temperature at 55ºC. Thermostability with maintenance of more than 60% of activity at 50ºC in up one hour. Above 60% of activity at 60ºC, except in the fifith hour. More than 100% activity in the first hour at 70ºC, keeping above 80% between 2 and 4 hours of incubation. The enzymatic activity was inhibited by the presence of CaCl2, HgCl2, MgCl2 e NaCl, KCl and FeSO4. The characterization of the breads shows an increase in specific volume, and a decrease in hardness in the presence of cellulase enzyme in all concentrations. There were changes in luminosity, indicating a increase in Maillard reactions, and a decrease in color intensity. Thus, it is concluded that the cultivation of Streptomyces sp. S5 using the submerged fermentation technique is effective in the production of cellulase enzyme. The properties of the cellulase enzyme obtained in this study makes it useful in application in biotechmological processes such as bread production, providing improvements in the physical and sensory qualities of the product.Item Modificações na metodologia sensorial para obtenção do ideal na técnica check-all-that-apply (cata)(Universidade Federal de Goiás, 2020-03-04) Amorim, Katiúcia Alves; Damiani, Clarissa; http://lattes.cnpq.br/8152502284007938; Becker, Fernanda Salamoni; http://lattes.cnpq.br/1469222111928400; Ramirez Asquieri, Eduardo; http://lattes.cnpq.br/0488056148950480; Ramirez Asquieri, Eduardo; Damiani, Clarissa; Melo, Adriane Alexandre Machado de; Silva, Jéssyca SantosRapid methods of descriptive sensory analysis are under active exploration in the field of sensory science. Methods such as check-all-that-apply (CATA) are considered a time and costeffective alternative to the conventional descriptive profile for generating sensory product maps. However, key issues for this approach remain unsolved, such as how to identify attributes for the “ideal” product included in CATA after all actual samples are evaluated. Thus, the objective of this study was to verify if, when applying the CATA methodology, the traditional way of identifying attributes for the “ideal” product, at the end of the monadic evaluation of the real products, presents differences in relation to the request of the attributes for the product. “Ideal” at the outset, prior to evaluating the products to be tested and whether or not it would be effective for better identifying desired or unwanted attributes by the consumer. Milk chocolate and whole grape juice were evaluated. Two CATA questionnaires were applied, one in the original format (CATA-F), with a 9-point hedonic scale, presented at the beginning of the evaluation and the attributes for the “ideal” product at the end of the monadic evaluation of the real products. The second model (CATA-I) presented modifications, with the attributes for the “ideal” product presented at the beginning, before the hedonic scale and evaluation of the actual products. There was a slight variation in both CATA methods concerning the description of the evaluated products and for the “ideal” product. For the products under review the differences between the methods were larger for the chocolate. Through the analysis of penalty-rewards, it is concluded, for grape juice, that if the objective of the CATA questionnaire is to obtain a more holistic assessment of the consumer's perception of the product, CATA-I would be the most suitable, with results wider than the ideal product. But, if the objective is to obtain a more specific characterization of the samples under test, the CATA-F would be more appropriate, with more specific results, illustrating that the evaluators tend to be more analytical during the evaluation process. However, it is not possible to conclude this finding for milk chocolate.Item Snacks e biscoitos elaborados com subprodutos dos processamentos de tilápia e de arroz(Universidade Federal de Goiás, 2017-06-22) Magalhães, Amanda Oliveira; Soares Júnior, Manoel Soares; http://lattes.cnpq.br/0920319108540253; Marsico, Eliane Teixeira; http://lattes.cnpq.br/3971598714445106; Marsico, Eliane Teixeira; Silva, Flávio Alves da; Oliveira, Tatianne Ferreira de; Chaves, Alline EmannueleThe development of mechanically separated meat-based value added products - tilapia CMS has been stimulated in order to propose solutions to the serious environmental problem rising from the disposal of waste industries generated during fish processing. The present study imed to develop new products with added value from the use of tilapia and rice by- products, segmented the development of these products into two parts: (1) To develop and evaluate, through physical-chemical-physical parameters, extruded snacks elaborated from Of diferente levels of replacement of broken rice grains (GQA) broken down by CMS meal of tilapia, identify the formulation of better technological quality and characterize it chemically and sensorially (Article I); The results indicated the ideal level of substitution of 30g (100g- 1) of tilapia flour for the formulation of snacks, with good technological quality and good sensory acceptance. (2) To develop and evaluate the technological quality of tilapia CMS flour biscuits in partial substitution of rice flour through physical and sensorial analysis to identify the most accepted formulation and characterize it nutritionally (Article II); The results identified the substitution level of 20g (100g-1) of tilapia flour as the most accepted. Both products presented nutritional value enrichment and promising technological characteristics. These results indicate the viability of the use of tilapia CMS flour and broken rice GQA associated with byproducts in the development of new value added products.Item Caracterização da qualidade de grãos e determinação de presença de aroma em arroz de tipo Basmati(Universidade Federal de Goiás, 2017-08-30) Ribeiro, Fernando Araujo; Colombari Filho, José Manoel; http://lattes.cnpq.br/6219757785427246; Bassinello, Priscila Zaczuk; http://lattes.cnpq.br/7932216023958412; Bassinello, Priscila Zaczuk; Abreu, Aluana Gonçalves de; Vanier, Nathan LevienRecently, researches, crosses and selection of genetic and varietal lines of rice of special type have appeared, with greater growth and added growth to the productive chain and greater profitability to the producer. These grains are referred to as special because they presented peculiarities in one or more grain-related as size, shape and aroma. A simple volatile compound, 2-acetyl-1-pyrroline (2AP), is shown to be primarily responsible for the aroma of rice. The varieties of scented rice are often described as "popcorn-like". Thai Jasmine and Indian Basmati are the types most widely recognized and desired by consumers and consumers. "Premium" in the market, in addition, the global demand for fragrant rice is increasing. The objective of this research was to identify a presence and intensity of aroma and to characterize a physical and culinary quality of aromatic grains aiming the development of this special type of rice. Samples from the field trial were analyzed in 2015/16, in Goianira, Goiás, at the Fazenda Palmital da Embrapa Arroz e Feijão, composed of 56 treatments, of which 52 were accessions of aromatic rice from the Embrapa Germplasm Active Bank (BAG Arroz) and Four (IRGA 417, EMPASC 104, IAC 500 and Jasmine 85). The results of this study are presented in Table 1. After being harvested, the samples were cleaned, classified and followed for processing in the test mill, and the polished grains were oriented to the degree of polishing and analysis of the apparent amylose content, gelatinization temperature, visco- amylographic profile, cooking test, elongation And aroma. Among 52 different Basmati, 34 presented medium intense aroma; 2 absent; 3 varied had intense aroma and 13 varied showed little intense aroma. The tests showed a predominance of sticky and soft grains, with low integer yield and high elongation power, high gelatinization temperature and low amylose content. In relation to the aroma it is concluded that as varied of the Basmati type they presented considerable presence and intensity of characteristic aroma.Item Desenvolvimento de metodologia enzimático-espectrofotométrica baseada em tirosinase para quantificação de catequina e epicatequina em alimentos(Universidade Federal de Goiás, 2016-08-23) Dias, Tiago; Damiani, Clarissa; http://lattes.cnpq.br/8152502284007938; Silva, Mara Reis; http://lattes.cnpq.br/1918901292419167; Silva, Flávio Alves da; http://lattes.cnpq.br/1713250447051507; Silva, Flávio Alves da; Vendruscolo, Francielo; Muniz, Lidiane BatistaCatechin and epicatechin are phenolic compounds of the flavanols class, acting as antioxidants and present in seeds of fruits, like cocoa and apples, in tea leaves and in certain nuts and legumes. The current spectrophotometric methods for catechin and epicatechin analysis are prone to interferences and have low selectivity, requiring to purify and derivatize them before their quantification. Catechin and epicatechin, as o-diphenols, may be derivatized oxidizing them with the tyrosinase enzyme, that catalyzes the conversion of o-diphenols to o-quinones. This work had the purpose of developing an enzymatic spectrophotometric method, to determine total catechin and epicatechin in foods, based on the oxidative derivatization of these substances, by tyrosinase. Seeds of cocoa (Theobroma cacao) were used as the matrix, during the development. The method was evaluated, by analytical validation and was, also, applied to analyze the catechin and epicatechin content in apples with peels (Malus domestica), powdered guarana seeds (Paullinia cupana) and camellia's dried leaves (Camellia sinensis) in sachets, used for the preparation of teas (white, black and green). The method was selective and had high precision, with coefficients of variation below 4%. The accuracy ranged from 84.3% to 90.7%. Total catechin and epicatechin contents, found in the cocoa seeds and guarana powder, approached to the literature data. The method was not adequate to the analysis in apples and in tea leaves, whose total catechin and epicatechin contents were lower than the limit of quantification (1.61 mg g-1 dried basis). The developed method is applicable, with reasonable accuracy, to samples with total catechin and epicatechin contents higher than the limit of quantification. In this condition, selectivity, linearity and precision meet the method's acceptance criteria.Item Barras alimentícias com farinha de polpa de marolo (Annona crassiflora Mart): caracterização e vida útil(Universidade Federal de Goiás, 2016-08-26) Silva, Jéssyca Santos; Damiani, Clarissa; http://lattes.cnpq.br/8152502284007938; Silva, Edson Pablo da; http://lattes.cnpq.br/7223548333736671; Boas, Eduardo Valério de Barros Vilas; http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4723634E6; Ramirez Asquieri , Eduardo; Becker , Fernanda Salamoni; Damiani , ClarissaThe marolo (Annona crassiflora Mart.), belongs to the Annonaceae family and their flour, has good chemical characteristics, being an important source of fiber. Due to the increasing consumer demand for healthy foods, attempts are being made to improve the nutritional value food. From these aspects, we see the need to develop food bars with dietary fiber enriched with nutritious and palatable flavor components. Thus, this study aimed to evaluate the physical, chemical, nutritional and technological properties of flour marolo pulp and evaluate the shelf life of food bars, prepared with this flour in different concentrations, which were 20, 30, 40 and 50% to the whole oats in place during the period of 6 months, by physical, nutritional and sensorial analyzes acceptance. The flour and food bars were analyzed for proximate composition, mineral composition, content of vitamin C, total carotenoids, antioxidant activity, technological functional properties, texture profile and sensory acceptance. The flour obtained from the marolo pulp, showed significant amounts of fibers, especially the insoluble fraction. Levels of vitamin C and carotenoid were 173.77 mg ascorbic acid.100.g-1 e 0.56 mg.100g-1, respectively. In food bars, the insoluble dietary fiber content ranged from 3.78 to 4.80 g.100g-1, soluble dietary fiber ranged from 3.02 to 3.78 g.100g-1 and 6.83 to 8.49 g.100g-1 for total dietary fiber. The formulation with 50% marolo pulp flour showed the highest content of vitamin C (106.29 mg.100g-1). For carotenoids, the highest value was 0.29 mg.100g-1, also for formulation with 50% marolo pulp flour. The antioxidant activity increased significantly with increasing concentration of marolo pulp flour. The bar food with added 50% marolo pulp flour showed higher averages for all attributes, being preferred by judges. Therefore, the food bars developed with increasing proportions of marolo pulp flour showed nutritional and commercial potential.Item Extração de bioativos da casca de jabuticaba: pectina e antocianinas(Universidade Federal de Goiás, 2019-02-26) Miranda, Bruna Melo; Garcia, Lismaíra Gonçalves Caixeta; http://lattes.cnpq.br/2539787761937110; Fernandes, Kátia Flávia; http://lattes.cnpq.br/9737543228759171; Silva, Flávio Alves da; http://lattes.cnpq.br/1713250447051507; Silva, Flávio Alves da; Becker, Fernanda Salamoni; Rodrigues, Marcela ZontaThe food industry has sought alternatives to produce healthier foods with functional properties and without losing the physical-chemical and sensory qualities that are desired by the consumer. Thus, there has been a growth in interest in natural bioactive compounds, which are related to important biological activities. Among these compounds, pectin is a polysaccharide of great industrial interest because of its gel formation capacity and anthocyanin, which is a remarkable pigment, besides having beneficial effects on health are related to its antioxidant properties. One of the fruits that presents a high content of natural bioactives is jabuticaba, originating in the Center-South region of Brazil, its skin is considered an excellent source of anthocyanins and presents evidence of being an excellent source of pectin production. Thus, the objective of the work was to characterize the jabuticaba skin and to propose extraction methods of its bioactive compounds, pectin and anthocyanins, as well as characterize these obtained compounds. The samples of jabuticabas were collected in the municipality of Hidrolândia - Goiás, Brazil. Then, they were sanitized and depolluted, where the bark, the seeds and the pulp were separated and stored at -18ºC until the analysis. The bark was characterized as its proximal composition and antioxidant activity, for the accomplishment of pectin extractions, a design was carried out to obtain the best extraction parameters and for the extraction of the anthocyanins two methods were proposed, the extraction as solvent Ethanol 95 % acidified with hydrochloric acid to pH 4.0 and extraction with enzymes, where an experimental design was also carried out. In relation to pectin extractions, it was observed that the highest extraction occurred in the treatment of 90 °C at 30 min and pH 1, obtaining 32.32% of pectin, being in the lyophilized sample. In extractions of anthocyanins with solvent, the highest yield was 879.10 mg. g-1, in the sample also lyophilized at 4°C for 9 hours. In enzymatic extraction, the best treatment was the one that used a cellulase enzyme for 3 hours. In the option combined, there was an increase of 60 % of the value, only in the solvency extraction, showing a great viability of the method.Item Efeito de diferentes métodos de extração sobre a qualidade de compostos bioativos em óleo extraído de semente de araticum(Universidade Federal de Goiás, 2018-11-30) Braga, Lucas Pereira; Goulart, Gilberto Alessandre Soares; http://lattes.cnpq.br/9128885540005276; Ramirez Asquieri, Eduardo; http://lattes.cnpq.br/0488056148950480; Damiani, Clarissa; http://lattes.cnpq.br/8152502284007938; Damiani, Clarissa; Melo, Adriane Alexandre Machado de; Becker, Fernanda SalamoniThis work aims to characterize the araticum seed, comparing it with the conventional methods of extracting the seed oil with the assistants by ultrasound and microwave and with the application of the extraction in the production of minibolos. The analyzes used to determine the variables were the quality parameters of edible vegetable oil; profile of fatty acids by gas chromatography and nuclear magnetic resonance; antioxidant capacity by DPPH and ABTS methods; thermal analysis by differential chill analysis and thermogravimetry. The araticum seed, pie flour was obtained after extraction by droplet extraction, presence of cyanogenic compounds, proximal composition, total phenolic compounds, antioxidant capacity by DPPH, FRAP and ABTS methods. Minibowders were used for the conversion of wheat flour in the proportion of 0, 5, 10, 15 and 20%, being also investigated as to the texture profile and shear strength. The oil of the wire seed was submitted to the critical capacity of antioxidant and unsaturated fatty acids, being the main fatty acids used were oleic, linoleic, palmitic and stearic acids. The arable rice seed oil is extracted for a higher quality than that extracted by Soxhlet. The method of ultrasonic aid with the difference in intensity with the antioxidant capacity and when combined with the Soxhlet, reduced the oxidation effect, unlike microwave assays with increased time and potency, was also observed in its quality of oil. Arabic seed and arabica seed meal are products with high protein content, lipid content and antioxidant capacity, which were noticed in the substitution for the production of minibolos, with the increase of the araticum seed meal, are important in protein, lipids, ashes, total phenolic set, antioxidant capacity, browning in the crust and increase of the force necessary to perform mastication.Item Modificação física de farinha de araruta para aplicação em massa alimentícia enriquecida com coprodutos agroindustriais(Universidade Federal de Goiás, 2019-12-20) Fideles, Marília Cândido; Soares Júnior, Manoel Soares; http://lattes.cnpq.br/0920319108540253; Caliari, Márcio; http://lattes.cnpq.br/3558164788327179; Caliari, Márcio; Bassinello, Priscila Zaczuk; Ribeiro, Alline Emannuele ChavesArrowroot is a plant that has abundant starch content and does not present gluten in its composition, arousing the interest of its use in the production of pasta. However, gluten substitution must be provided through the use of techniques, such as the arrowroot flour modification through physical processes. Starch is the highest percentage of arrowroot composition, so enrichment of the dough is an interesting alternative, and a fortification with agroindustrial coproducts sources of fiber and protein, such as passion fruit peel and bovine rumen, may be viable. The objective of this study is to produce flours from agroindustrial coproducts, to modify by different methods (ultrassonic and heat-moisture treatment) the starch of arrowroot obtained and determine the viability technological and nutritional aspects of the use of modified flours and agroindustrial coproducts, source of fiber and protein, in the production of different types of pasta. The hydration, paste and thermal properties of raw and modified flours were evaluated. The results of the ultrasound treatments vary with the temperature between 35.83 and 62% with time between 5 and 15 minutes. For heat-moisture treatment, the best results were those using the lowest temperature (105 ° C) and shorter times (15 and 30 minutes). Taking into account the use of modified flours in the production of pasta, ultrasonic treatments with parameters of intensity of 43.5% and time of 15 min and heat-moisture treatment with 105 ° C for 15 min were selected. With the technological techniques of the pasta produced, it was possible to analyze and choose the best parameters to obtain a pasta with less cooking time, loss of solids, intermediate increase of pasta, and small values of firmness, angle Hue and C* chromaticity. The proximal composition of the pasta was satisfactory, being able to be characterized as a food with high protein content and high fiber content. The pastas with the greatest desirability are a good sensory acceptance. The results obtained have the possibility to develop and improve the pasta formulated with raw and modified arrowroot flour and agroindustrial coproducts.Item Caracterização integral de frutos tamarindo (Tamarindus indica L.) do cerrado de Goiás, Brasil e aplicação em produtos drageados(Universidade Federal de Goiás, 2018-03-09) Ferreira, Karen Carvalho; Soares Júnior, Manoel Soares; http://lattes.cnpq.br/0920319108540253; Caliari, Márcio; http://lattes.cnpq.br/3558164788327179; Caliari, Márcio; Becker, Fernanda Salamoni; Silva, Edson Pablo daBrazil is a country with different biomes and great diversity of little explored vegetal species, and the Cerrado biome is known for the wealth of resources and flora. Among the fruit trees in the Cerrado, the tamarind tree stands out. Its fruit has excellent nutritional properties, but researches involving all the fruit's uses are still insignificant. The objective of this work was to characterize and evaluate tamarind pulp, shell and seeds (Tamarindus indica L.), to develop salted dragees using the flours of the by-products shell and seeds, besides evaluating the nutritional and sensorial quality of the dragees produced. The fruits were collected in Rio Verde and Ceres, Goiás, Brazil, and divided into pulp, shell and seeds. Physical, chemical, nutritional, calorimetry and antioxidant and antinutritional analyzes were performed. The results of this study indicated that the collected fruits obtained a higher proportion of pulp in relation to the residual parts, presented high carbohydrate content and low water activity for the three portions (pulp, peels and seeds) and lower values of ash, lipids and proteins. The shell and seed flours presented high content of total dietary fiber and pulp of the fruit had acid pH and high titratable acidity. The seed flour had a water absorption and solubility index greater than the shell flour, and a lower oil absorption index. The tamarind pulp presented 4 peaks in its thermogram (from 35 to 155 °C), and the tamarind shell and seed flours presented pulp-like behavior after 115 °C with 2 endothermic peaks. All the analyzed fruit portions had high antioxidant capacity, not significantly different from each other. The methanolic extract was more efficient in the extraction of the phenolic compounds of the three portions of tamarind, being the highest content found in the seeds. The tamarind shell showed low toxicity to Artemia salina and the seeds and pulp presented no toxicity. For the antinutritional factors, the tamarind pulp showed the highest nitrate content and absence of trypsin inhibitor. The tamarind seeds presented the highest amount of tannins. For the elaboration of the salted dragee with application of flours of by-products of tamarind was used the design of mixture with six formulations of dragees, where the closest to the commercial in relation to hardness was selected for the sensory and proximal analyzes. The dragee selected had lower instrumental hardness than commercial dragee and low water activity, high lipid, protein and energy value. The addition of flours of tamarind by-products influenced the fiber content, which was higher than in the commercial dragee. The dragee selected was well accepted, with the exception of the appearance attribute and, according to the tasters, would probably buy the new product.Item Caracterização de compostos bioativos em uva da cultivar Isabel precoce (Vitis labrusca L.) durante o desenvolvimento fisiológico, cultivada no cerrado goiano(Universidade Federal de Goiás, 2018-08-29) Pádua, Dalila Rayane de Lima; Damiani, Clarissa; http://lattes.cnpq.br/8152502284007938; Silva, Flávio Alves da; http://lattes.cnpq.br/1713250447051507; Silva, Flávio Alves; Silva, Edson Pablo; Garcia, Lismaíra Gonçalves CaixetaThe grape stands out among fruits and vegetables as one of the largest sources of phenolic compounds. Thus, the objective of this work was to evaluate the content of biocomposites in the early Isabel cultivar during physiological development. The cycle comprised a 90 days after anthesis (DAA). There was a decrease in acidity, increase in pH and soluble solids, and change in fruit staining with significant variations at 60 DAA. The content of phenolic compounds presented higher contents for seeds during maturation (60-90 DAA) followed by berry, skin and pulp. The seeds presented better antioxidant activity during all maturation times, by the DPPH and Phosphomolybdenum methods, and ABTS at 60 DAA. The berries presented better antioxidant activity at 10 DAA for the three evaluated methods (DPPH, ABTS and Phosphomolybdenum). In the skin, the antioxidant activity by the ABTS assay presented higher levels from 70 DAA. The pulp was the tissue that presented lower contents of total phenolic compounds and antioxidant activity in comparison with the others. Of the individual phenolic compounds, three chlorogenic acids were present in the berries (10 to 50 DAA), peels and pulps (60 to 90 DAA), and catechin and epicatechin in the seeds (60 to 90 DAA), all of which presented significant reduction throughout development of the fruit.Item Nova estratégia de integração de parâmetros de qualidade de grãos com uso de aplicativo em software livre para estimativa da qualidade culinária de arroz branco(Universidade Federal de Goiás, 2018-07-27) Silva, Marília Araújo; Von Borries, George; http://lattes.cnpq.br/6976248041309607; Bassinello, Priscila Zaczuk; http://lattes.cnpq.br/7932216023958412; Vera, Rosangela; Castro, Adriano; Basinello, Priscila ZaczukThe culinary quality of rice still prevails as a determinant parameter in the selection of promising lines by genetic breeding programs. Rice cooker test is one of the methods most used by research and processing industries in evaluating the yield and texture of the cooked grains of cultivars released and / or new lineages under study. Normally, in the methodology, the homemade cooking is simulated and the sensorial test is carried out with a team of tasters selected and trained for this purpose, choosing those most promising lines. However, traditional sensory evaluation is a judicious and relatively time-consuming method, since it requires training, aptitude, people and product availability, and scales of classification of standardized attributes associated with instrumental scales whenever possible. An instrumental test for texture analysis of cooked rice that is standard, reliable, fast and reproducible and whose results are associated with sensorial evaluation is not yet available. The objective of this work was to adjust the scale of cooked rice texture notes in the sensorial analysis, through new standards and according to the sensitivity of the panel of tasters and demands of Brazilian industries. The objective of this study was to evaluate the grain quality of 55 rice genotypes with different levels of amylose by means of sensorial, physico-chemical and instrumental methods and to propose rules based on the association of laboratory data with the sensory data for validation of an application recently developed in free software, with the function of integrating the quality data and indicating the expected culinary quality for the sample. Prediction models for sensory evaluation were expanded through statistical methods such as multiple regression, polytomic logistic regression, and principal component analysis. The results showed that 70% of the parameters of the viscoamilographic profile were associated to the sensory analysis data, followed by 68% and 62% for the instrumental analysis of texture and for the combination of the amylose content and the gelatinization temperature of the samples, respectively. The results of the multiple regression showed a high predictive power, with four significant variables (pejity and instrumental hardness, peak viscosity and final viscosity), indicating a great association of these values with the sensorial test. The viscoamilographic measurements of RVA (peak viscosity, trough, final viscosity, setback and peak time) also presented high predictive power of the instrumental texture with 77% of the total variance explained by the two main components. From these data, it was possible to create value rules for the development of a free software application in the prediction of rice cooking quality. The parameters used and the prediction models used allowed the data from the instrumental tests to predict the most probable classification of the culinary quality, without the necessity of the sensorial test itself.