EA - Artigos publicados em periódicos

URI Permanente para esta coleçãohttp://200.137.215.59//handle/ri/1254

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Soil remineralizer: effects on maize silage and soil organic matter
(2025) Assunção, Simone Gonçalves Sales; Figueiredo, Cícero Célio; Brasil, Eliana Paula Fernandes; Almeida, Marcus Vinícius Maluf de; Araújo, Isadora de Lima; Bahia, Marco Antônio Marcelino
The excessive use of chemical fertilizers has led to environmental and economic impacts, encouraging the search for sustainable alternatives. In this context, the present study aimed to evaluate the agronomic efficiency of the remineralizer REKAL in silage maize, as well as its effect on residual soil labile carbon. Two experiments were conducted in a greenhouse with micro-sprinkler irrigation. In Experiment 1, doses ranging from 20 to 160 kg/ha of K₂O REKAL were applied via REKAL, in addition to treatments with KCl, FMX, and REKAL combined with Azospirillum brasilense (60 kg/ha). In Experiment 2, doses from 30 to 240 kg/ha of K₂O REKAL were tested, using the same comparative treatments. Biometric parameters, foliar potassium concentration, residual soil potassium, yield, and labile carbon were evaluated. The results demonstrated high efficiency of REKAL compared to KCl and FMX, especially in treatments combining the remineralizer with plant growth-promoting microorganisms. The best responses varied according to dose and treatment combination, resulting in significant increases in plant height, stem diameter, potassium accumulation, and productivity. The recommended dose for the crop was 120 kg/ha of K₂O REKAL. It is concluded that REKAL is a promising alternative to conventional fertilizers, contributing to a more productive and environmentally responsible agriculture.
Rocket production using organo-mineral fertilizers as a phosphorus source and plant growth-promoting bacteria
(2025) Martins, Alexia Amiluana Sousa; Silva, Patrícia Costa; Barbosa, Karine Feliciano; Delmond, Josué Gomes; Ferreira, Ana Flávia Alves; Araújo, Emanuelly Silva; Brasil, Eliana Paula Fernandes; Costa, Adriana Rodolfo da
The use of organo-mineral fertilizers in vegetable crops is a promising technology for nutrient supply, particularly when combined with the inoculation of plant growth-promoting bacteria. The objective of this study was to evaluate the biometric parameters and physicochemical quality of rocket crops under the application of organo-mineral fertilizers as a phosphorus source, combined with the inoculation of growth-promoting bacteria. A greenhouse experiment was conducted using a randomized block design with four replications, in a 5 × 2 factorial arrangement consisting of five organo-mineral fertilizer rates (45, 90, 135, 180, and 225 kg ha−1 of P2O5), either with or without inoculation with plant growth-promoting bacteria. The optimal rate of coffee ground-based organo-mineral fertilizers to enhance production and achieve the highest shoot fresh weight in rocket plants was 176.73 kg ha−1 of P2O5. The effect of growth-promoting bacteria on rocket crops was significant for root system development, leading to greater growth. Rocket plants exhibited the highest physicochemical quality in terms of titratable acidity when grown under an organo-mineral fertilizer rate of 154 kg ha−1 of P2O5; however, lower rates are recommended to enhance soluble solids content and pH.
Rekal remineralizer as an alternative to potassium fertilization in soybean cultivation
(2025) Brasil, Eliana Paula Fernandes; Leandro, Wilson Mozena; Couto, Charlismilã Amorim do; Teles, Thiago Augusto Sampaio; Costa, Adriana Rodolfo da; Araújo, Isadora de Lima; Aguiar Junior, Célio Gomes de
The agricultural sector seeks regional solutions to reduce environmental impact and to develop practices that consider the assumptions of the circular bioeconomy, in addition, to meeting the objectives set out in the 2030 agenda of the United Nations. In this context, Brazil leads research with soil remineralizers to contribute to regenerative agriculture and to have greater sovereignty in the use of natural inputs. This study aimed to evaluate the efficiency of the remineralizer of Rekal soils in soybean commercial areas in the State of Goiás, verifying the availability and mobility of potassium in soils compared to using soluble source (KCl). The methodology adopted was the application of doses of a Rekal remineralizer in four commercial areas in the municipalities of Santa Rita do Novo Destino/GO, Mimoso de Goiás/GO, and Niquelândia/GO, in rainfed and irrigated systems. The experimental design was the same for all experimental fields, randomized blocks made with four experimental treatments and four replications. The treatments were constituted of the farm standard using KCl (potassium chloride), as the only supplier of K2O demand, and three different doses of a Rekal remineralizer of soils. The parameters evaluated were the determination of the residual potassium content in the soil at three depths (0 to 10 cm, 0 to 20 cm, and 20 to 40 cm); determination of potassium leaf concentrations; determination of potassium concentrations in the grains; yield and weight of one thousand grains (PMG). The remineralizer of Rekal soils did not show significant differences, compared to the use of KCl (potassium chloride), in the variables of potassium content (soil, leaf, and grain) productivity and PMG in different productive environments in a commercial study of soybean cultivation in the Cerrado Goiano.
Physical and chemical characteristics of soybean preserve as a function of maceration time and acetic acid
(2019-09) Tassi, Adriana Luiza Wain; Bento, Juliana Aparecida Correia; Caliari, Márcio; Silva, Vera Sônia Nunes da; Pacheco, Maria Teresa Bertoldo; Soares Júnior, Manoel Soares
Food-type soybean, considered a functional and nutritious food, becomes an new alternative food in human nutrition, and its preserve is an option to the consumer market. The present study aims to verify the effect of maceration time of the grains and the acetic acid concentration in brine on the physical and chemical characteristics of a edible soybean preserves, and to evaluate the proximal composition, microbiological risk and sensory acceptance of the selected preserve. The methodology used was the response surface and the central composite rotational design. The presence of acetic acid in the brine was prejudicial to the quality of the edible soybean preserve - BRSMG 790A cultivar. The soybean preserve with the best characteristics was obtained with a maceration time of 100 minutes and without the addition of acetic acid. The product was microbiological safe, showed sensory acceptance and high nutritional value (15.5 g 100 g-1 of protein and 7.0 g 100 g-1 of lipid), free of trypsin inhibitor. The essential amino acids represented 17.2% of those in the dry grain, more than 50% the standard values proposed for the essential amino acids for children and adults. The selected preserve maintained 31.25% of the antioxidant activity of the grains and could be used as a viable technological option.
Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara
(2016-06) Tavares, Bruna de Oliveira; Silva, Edson Pablo da; Silva, Vera Sônia Nunes da; Soares Júnior, Manoel Soares; Ida, Elza Iouko; Damiani, Clarissa
A challenge to the food sector has been the development of new products incorporating co-products from the food processing industry with minimal impact on their pre-determined structures and adding nutritional quality. In order to add value and develop alternatives for the use of co-products generated during the agroindustrial processing, this work aimed to study the stability of gluten-free sweet biscuits developed with soybean okara, rice bran and broken rice. The formulations were elaborated with increasing percentages of these ingredients and compared with the standard (commercial sweet biscuit) for ten months. The analyses were: weight, diameters (internal and external), thickness, specific volume, instrumental parameters of color, texture, scanning electron microscopy, water activity, proximal composition and isoflavones. The experimental sweet biscuits had characteristics of color, weight, volume and diameters (internal and external) very similar to the commercial, whereas texture, lipids and energy value decreased, and aw, moisture and protein increased during storage. The sweet biscuits showed the same stability when compared to the standard, and the
Storage stability of sweet biscuit elaborated with recovered potato starch from effluent of fries industry
(2018-06) Morais, Mariana Patrício de; Caliari, Márcio; Nabeshima, Elizabeth Harumi; Batista, Jaqueline Eduarda Rodrigues; Campos, Maria Raquel Hidalgo; Soares Júnior, Manoel Soares
The effluent from the potato chips processing could be recovered and used in the biscuit formulations. This study aimed to evaluate the changes of sweet biscuits with partial replacement (45%) of wheat flour by recovered potato starch, packed in biaxial oriented polypropylene (BOPP), and stored under two controlled temperatures (25°C and 35°C). The changes of physical, chemical, microbiological and sensory characteristics of biscuits were evaluated for 6 months. Completely randomized design with 2x6 factorial arrangement was employed. In the first 36 days of biscuits storage was no increase in water activity and this remained constant up to 144 days of storage, up next. The score for sensory texture reduced over time, which shows that the tasters preferred less hard biscuits, since there was an increasing trend of instrumental hardness during storage, probably due to starch retrogradation, facilitated by higher moisture biscuits. Sweet biscuits of wheat flour and potato starch acidified and dehydrated have good physical and microbiological conditions, being able to be consumed for a period of 180 days. Potato starch recovered after acidified and dehydrated can be used as an ingredient in the products development for human consumption, avoiding losses and environmental pollution, and to generate economic gains.
Jambolan nectar: physical and chemical properties due to formulation ingredients
(2020) Soares, Jackeline Cintra; Soares Júnior, Manoel Soares; Numa, Iramaia Angélica Neri; Pastore, Gláucia Maria; Caliari, Márcio
The objective of this work was to evaluate the influence of different proportions of jambolan pulp, sugar and water on the physical and chemical characteristics to obtain information that allows the use of jambolan and, consequently, the evaluation of these fruits. Six jambolan nectar formulations were established through Simplex design. Ingredients significantly affected luminosity (32,14-34,24), apparent viscosity (7.8-73.8 cP), total soluble solids (8.87-26.43 °Brix), titratable acidity (0.55 -0.83g citric acid 100g-1) and the TSS / TA ratio (16.05-34.96) in jambolan nectars. Jambolan nectar with 55g 100g-1 of jambolan pulp, 15g 100g-1 of sugar and 30g 100g-1 of water has the highest desirability in relation to physical and physicochemical properties, 85.1% DPPH inhibition, 10526.12 μg TE mL-1 and 27014.25 μmol TE mL-1 by ABTS and ORAC method, respectively. It could be concluded that it is possible to produce jambolan nectar which can increase the possibilities of applying fruit as an ingredient in the food industry.
Jambolan sherbets overrun, color, and acceptance in relation to the sugar, milk, and pulp contents in formulation
(2018-12) Soares, Jackeline Cintra; Garcia, Marina Costa; Garcia, Lismaíra Gonçalves Caixeta; Caliari, Márcio; Soares Júnior, Manoel Soares
The aim of this study was to evaluate in sherbet formation the effects of sugar, milk, and jambolan pulp quantity on the overrun, color, physicochemical characteristics, microbiological characteristics, and acceptance of the experimental sherbets, in addition to evaluating the bioactive compounds of the selected product. Seven formulations were established through the Simplex method. The formulation with 20g 100g-1 sugar, 45g 100g-1 milk, and 35g 100g-1 jambolan pulp was selected (S5) because it was included among the most accepted sensorially (S4 and S5), and also presented higher overrun, chroma, SST/AT, and pH than S4, receiving the scores 8.0; 8.2, 6.4 and 7.1 and 6.1, respectively, for appearance, color, flavor, texture, and odor. The selected sherbet presented a high total phenolic compound content of 192mg gallic acid g-1, and a percentage of DPPH inhibition of 73%. It is concluded that it is possible to produce jambolan sherbet with desirable physical, chemical, microbiological, and sensory characteristics, which can increase the possibilities of applying the fruit as an ingredient in the edible ice cream industry.
Difusão da utilização de revestimento biodegradável a agricultores familiares no Estado de Goiás, Brasil
(2020) Vespucci, Igor Leonardo; Nunes, Milanna Paula Cabral; Campos, André José de; Soares Júnior, Manoel Soares; Caliari, Márcio
The act of evaluating the diffusion of an innovation is extremely important and certainly surpasses the advent of innovation. Therefore, the objective of work was to evaluate the spread of the use of biodegradable coating to family farmers in the State of Goiás, Brazil. Qualitative research was carried out through questionnaires in 20 rural properties in the municipality of Jaraguá - GO, in two stages: stage 1 in January 2019; stage 2 in July 2019. The data were submitted to multivariate analysis, by means of cluster analysis, organized in a dendrogram type graph, using the Jaccard distance matrix and the complete link cluster technique (most distant neighbor). Under the conditions in which the work was carried out, there was low acceptance and diffusion of the use of biodegradable coating by family farmers, due to the fact that they have a low level of education, do not use technology, as well as irrigation or machinery, in addition their properties are distant (>10km) from urban centers.
White and orange fleshed-sweet potato starches modified by autoclave
(2021) Silva, Giselle de Lima Paixão e; Bento, Juliana Aparecida Correia; Bataus, Luiz Artur Mendes; Soares Júnior, Manoel Soares; Caliari, Márcio; Souza Neto, Menandes Alves de; Ferreira, Karen Carvalho; Oliveira, Ana Lázara Matos de; Andrade, Jhonathan Raphael
The objective of this research, using a Composite Central Rotational Design, was to evaluate whether the moisture and exposure time to a temperature of 121 °C and pressure of 1.1 kgf. cm2 in an autoclave would be capable of modifying the morphological, thermal, functional and pasting properties of orange (OSP) and white (WSP)-fleshed sweet potato starches. The modification increased: the WAI at 60ºC of WSP starch and of WSI at 60ºC of OSP starch, the setback of WSP starch, the final viscosity of OSP starch and enthalpy for both, besides reduced the breakdown of OSP starch. The micrographs of modified starches showed cracks and on the surface of the granules, and pre-gelatinization of OSP starch, confirming that the moisture and exposure time affected their morphological, thermal, functional and pasting properties. Therefore, due the promising use the authors suggest future researches with WSP and OSP autoclaved starches to test technological applications.
Microbiological and physicochemical profiles of the sour cassava starch and bagasse obtained from cassava agroindustry
(2019-12) Garcia, Marina Costa; Elias, Thaissa Machado; Ribeiro, Keyla de Oliveira; Soares Júnior, Manoel Soares; Caliari, Márcio
The aim of this work was to evaluate the microbiological and physicochemical qualities of sour cassava starch and cassava bagasse produced during cassava agroindustry in order to evaluate their potential for use in food. All samples were kindly provided by family farmers producers from the region of Cará, in town of Bela Vista de Goiás, Brazil. All of sour cassava starch samples showed microbial counts within the values established by the current legislation. Drying process of raw cassava bagasse to produce the bran was sufficient to reduce the mold and yeast counts (from 1.9x103 to 3.5x101 CFU g-1) and of total coliform counts (from 2.1x103 to 2.4x102 MPN 100 mL-1), and also eliminated the contamination by coliforms at 45 ° C and Bacillus cereus. Carbohydrate contents of all sour cassava starch samples ranged from 99.64 to 99.75 g 100g-1. These results indicated that the sour cassava starch presented high degree of purity, and extraction process was efficient. Bran sample showed high carbohydrate (96.94 g 100g-1) and dietary fiber (22.58 g 100g-1) contents. High dietary fiber content suggests the use of bran as raw material to increase the availability of fiber in food products, increasing its nutritional quality.
Utilization of residue from cassava starch processing for production of fermentable sugar by enzymatic hydrolysis
(2017-03) Souto, Luciana Reis Fontinelle; Caliari, Márcio; Soares Júnior, Manoel Soares; Mello, Fernanda Fiorda; Garcia, Marina Costa
The aim of this study was to characterize and perform enzymatic hydrolysis of cassava peeling residue (peel and inner peel), mainly composed of peels and small pieces. Residue was sanitized, dried at 55 °C for 24 hours and ground. The obtained flour showed pH of 4.85; 72.53 g 100 g–1 moisture; 5.18 mL 1M NaOH 100 g–1 acidity; 60.68 g 100 g–1 starch; 1.08 g 100 g–1 reducing sugar; 1.63 g 100g–1 ash; 0.86 g 100 g–1 lipid and 3.97 g 100 g–1 protein. Enzymatic hydrolysis was carried out by means of rotational central composite design, analyzing the effects of concentrations of α-amylase enzyme (10 to 50 U g starch–1), and the amyloglucosidase enzyme (80 to 400 U g starch–1) on variable responses: percent conversion of starch into reducing sugars (RSC) and soluble solid content (SS). Highest values of RSC (110%) and SS (12 °Brix) were observed when using the maximum concentration of amyloglucosidase and throughout the concentration range of α-amylase. Enzymatic hydrolysis of cassava peel is feasible and allows the use of hydrolysate in fermentation processes for the production of various products, such as alcoholic drinks, vinegar, among others.
Addition of toasted baru nut (Dypteryx alata Vog.) and extruded rice bran to sugar cane candy (“rapadura”)
(2018-12) Silva, Célia Caroline Florindo da; Silva, Giselle de Lima Paixão e; Soares Júnior, Manoel Soares; Beléia, Adelaide Del Pino; Caliari, Márcio
Different proportions of sugar cane juice, toasted baru nut and extruded rice bran were used in the formulation of sugar cane candies (“rapaduras”), and the effect on color, hardness and proximate composition determined. The best formulation was selected on the basis of composition, hardness and luminosity, and evaluated for sensory acceptance and purchase intent. Simplex design was used to plan the experiment and the limits of the different ingredients. Sugar cane juice has lower values for ash, protein, lipids and total fiber compared to the other ingredients, but it is the ingredient that characterizes the product. The added ingredients affect the physical and chemical characteristics of the “rapaduras”. The hardness of the experimental “rapaduras” varied between 20 and 26.1 N, similar to the traditional product, while protein (from 3.28 to 5.9 g 100 g-1), lipids (from 3.87 to 7.67 g 100 g-1), and total dietary fiber (1.47 to 2.67 g 100 g-1), were above the values of the traditional product. Addition of 15 g 100 g-1of extruded rice bran and 10 g 100 g-1of toasted baru nut to 75 g 100 g-1 of sugar cane juice delivered a product with low microbiological risk and good sensory acceptance. The developed product with extruded rice bran and toasted baru nut has good technological potential, allied with sensory and nutritional advantages, and it can be an alternative to add value to rice by-product and nuts from areas of forest conservation.
Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch
(2017-12) Costa, Kássia Kiss Firmino Dourado; Pertuzatti, Paula Becker; Oliveira, Tatianne Ferreira de; Caliari, Márcio; Soares Júnior, Manoel Soares
The objective of this work was to elaborate fermented extracts using rice bran and broken rice grains (proportion 8:92) with probiotic bacteria and different concentrations of waxy maize starch (WMS) in order to obtain products with low level of syneresis and desirable physical-chemical characteristics, and to evaluate the content of phenolic compounds, antioxidant capacity and chemical composition of the extract selected and flavored with strawberry aroma and strawberry syrup. A randomized design was used with five treatments (0, 4, 8, 12 and 16 g 100 g–1 of WMS) and four replications. The fermented rice extract had increased soluble solids (from 12.97 to 14.23 °Brix) and total acidity (from 0.29 to 0.30 g 100 g–1), whereas total soluble sugars (from 9.24 to 8.73 g 100 g–1) and syneresis (from 10.16 to 0.99 g 100 g–1) decreased with gradual increments of waxy maize starch. The fermented rice extract containing 12 g 100 g–1 WMS reduced the syneresis by 89% compared to the control without waxy maize starch. The fermented rice extract with 12 g 100 g-1 of waxy maize starch flavored with strawberry aroma and strawberry syrup shows high nutritional value, antioxidant capacity, content of total phenolic compounds, and marketing potential, particularly for consumers with special needs, such as those allergic to lactose or soybean proteins, as an alternative food ready for consumption.
Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.)
(2020-06) Oliveira, Aryane Ribeiro; Ribeiro, Alline Emannuele Chaves; Oliveira, Érica Resende de; Garcia, Marina Costa; Soares Júnior, Manoel Soares; Caliari, Márcio
The objective of this study was to characterize the structural and physicochemical properties, the bioactive compounds and the antioxidant activity of freeze-dried açaí pulp (FDAP). The morphology of freeze-dried açaí pulp showed a continuous matrix with a spongey aspect, and the X-ray diffractometry indicated that 96.17% of the molecular structure was in the amorphous state and 3.82% in the crystalline state. Freeze-dried açaí pulp presented an interesting chemical composition of macronutrients, which constituted mainly of lipids (49.14 g/100 g d.b.), proteins (9.19 g/100 g d.b.), total crude fiber (20.29 g/100 g d.b.) and total sugars (2.71 g/100 g d.b.). It also showed great amount of total phenolic compounds (1405.03 mg gallic acid/100 g d.b.) and anthocyanins (127 mg cyanidine-3-glucoside/100 g d.b.), allowing for functional properties allegations. There was significant increase in the water absorption and water solubility indices when the freeze-dried açaí pulp was submitted to a gradual increase in temperature, properties that are adequate for industrial use. Thus, the consumption of freeze-dried açaí pulp should be encouraged and also its use by the food industry in order to develop new food products.
Evaluation of the technological quality of snacks extruded from broken grains of rice and mechanically separated tilapia meat flour
(2019-06) Magalhães, Amanda Oliveira; Mársico, Eliane Teixeira; Soares Júnior, Manoel Soares; Monteiro, Maria Lúcia Guerra
The objective of this study was to evaluate the technological vulnerability of snacks extruded from broken rice grains (BRG) and mechanically separated tilapia meat flour (MSMF) and to characterize the best formulation from a technological point of view. Five snack formulations were elaborated with different levels of MSMF (0%, 10%, 20%, 30% and 40%) replacing the BRG. The snacks were evaluated in relation to expansion index, specific volume, hardness, instrumental color parameters, water activity (Aw) and scanning electron microscopy to identify the maximum substitution level of BRG by MSMF that did not compromise the technological quality of the product. Aw was similar (p>0.05) in all formulations. Replacement of MSMF by BRG influenced (p<0.05) expansion index, specific volume, hardness, and L*, a* and b* values. However, the replacement of 30% of BRG by MSMF did not compromise the technological quality of the extruded snacks. In addition, this formulation presented high nutritional value, acceptance and purchase intention and could therefore be used as an industrial strategy to meet current consumer demand for nutritious foods and stimulate fish consumption.
Filmes biodegradáveis à base de amido para aplicação em pequenas produções de frutas
(2022-02) Vespucci, Igor Leonardo; Nunes, Milanna Paula Cabral; Campos, André José de; Soares Júnior, Manoel Soares; Caliari, Márcio
The objective of this work was to characterize and identify the best artisanal formulation of biodegradable films based on starch for application in small fruit productions. The test was conducted in a completely randomized design, in a 2 x 2 factorial scheme, with five replications. The data were subjected to analysis of variance and the means were compared using the Scott-knott test. A 5% probability was considered for all the tests mentioned. The best formulation of the mixture was the concentration of 2g of sour powder and 0.08g of glycerin as a plasticizer, in addition to 0.03g of cinnamon as an antimicrobial agent in 100mL of filtered water. This formulation showed a better visual aspect in the formation of the film, less water activity and better flexibility, in addition to rapid biodegradability.
Physicochemical characteristics and sensory acceptance of jambolan nectars (Syzygium cumini)
(2019-06) Soares, Jackeline Cintra; Soares Júnior, Manoel Soares; Ferreira, Karen Carvalho; Caliari, Márcio
The market for ready-to-drink fruit nectars is one of the fastest growing ones, because fruits provide beneficial effects for health maintenance and disease prevention, mainly due to the presence of phenolic compounds and their antioxidant activity. Amongst these, jambolan stands out, but is still little explored. The objective of the present work was to evaluate the influence of different proportions of jambolan pulp, sucrose and water on the physicochemical characteristics and sensory acceptance of jambolan nectars, besides determining the content of some bioactive compounds and the antioxidant capacity of the selected nectar, with a view to adding value to the fruit. Six jambolan nectar formulations were established using a Simplex design. The ingredients significantly affected the Chroma (9.33-11.05), Hue angle (359.36-359.48), apparent viscosity (6.9-64.8 cP) and pH (3.84-3.93) of the jambolan nectars. The formulation with 55 g of jambolan pulp, 5 g of sucrose and 40 g of water per 100 g of nectar presented higher levels of anthocyanins when compared to tropical acai juice and camu-camu nectar. It is feasible to produce jambolan nectar with desirable physicochemical and sensory characteristics, rich in bioactive compounds, thus increasing the possibilities of applying this fruit as an ingredient in the food industry.
Produção de corante natural extraído de jambolão (Syzygium cumini)
(2021) Freitas, Bruna Ferreira Dias; Magalhães, Gabriela Leite; Soares Júnior, Manoel Soares; Caliari, Márcio
Among the existing fruits in Brazil, jambolan has stood out for being rich in several beneficial components to health, such as phenolic compounds, and for having antioxidant and antimicrobial properties. Still considering aspects related to health, there is a tendency for consumers to use natural dyes instead of artificial ones. Therefore, the present work had as objective the chemical, physical and technological evaluation of the lyophilized jambolan pulp and the natural dye from the jambolan. To obtain the lyophilized pulp, the pulp was dried in an industrial freeze dryer. Then, the dye was added by means of extraction using water/ethanol (50:50 ratio), and later correction using rice flour as a vehicle, and drying at 30 ° C. The characterization of lyophilized jambolan pulp and natural dye in jambolan powder was carried out by determining the physical-chemical properties, proximal composition, bioactive compounds, water absorption index (IAA), water solubility index (ISA), oil absorption index (IAO), the property of index paste (RVA), calorimetric study (DSC) and electronic research microscopy. The results showed that the dye extraction and correction process increased the percentage of free radical scavenging (6.4) and paste temperature (95.1 ºC), being a thermally stable dye when compared to the lyophilized pulp. We conclude that it is possible to use lyophilized jambolan pulp for the production of natural jambolan dye and application in food.
Características físico-químicas de aguardente de cana-de-açúcar submetida a diferentes condições de envelhecimento
(2016-06) Viana, Letícia Fleury; Caliari, Márcio; Soares Júnior, Manoel Soares; Viana Filho, Paulo Roberto Lucas
During twelve months if stored brandy sugarcane in barrels of sassafras wood and gallons of polypropylene and analyzed every month dry matter content, acidity, density and alcoholic strength. It can be concluded that for the dry extract, acidity and density treatment barrel, chips and forced circulation accelerated the process compared to traditional treatment. For alcohol content was not speeding up the process in any of the treatments. For gallon polypropylene no increased, that make feasible the use in aging. It concluded that circulation and that gallon polypropylene are not suitable for this purpose.

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