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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 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 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 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 Aproveitamento integral dos resíduos da jabuticaba(Universidade Federal de Goiás, 2023-02-15) Miranda, Bruna Melo; Fernandes, Kátia Flávia; http://lattes.cnpq.br/9737543228759171; Silva, Flávio Alves da; http://lattes.cnpq.br/1713250447051507; Silva, Flávio Alves da; Silva, Nara Rúbia Rodrigues do Nascimento; Cardoso, Cláudio Fernandes; Morgado, Cristiane Maria Ascari; Sousa, Gardênia Martins deThe food industry has been looking for alternatives to produce healthier foods with functional properties, without losing the physical-chemical and sensory qualities demanded by consumers. The extraction of polysaccharides and bioactive compounds from plant matrices, mainly from waste/by-products generated by the industry, is an excellent economic and sustainable alternative for this purpose. For the recovery and use of such compounds, it is essential to understand the mechanisms related to their extraction, composition, structure and interactions that can occur in real food environments. In this sense, the objective of this work was to extract compounds from jaboticaba residues, such as anthocyanins and pectic polysaccharide from the peels and starch from the seed, in addition to carrying out the chemical and technological characterization of these compounds. During the anthocyanin extraction process, the best parameters for the process (pH, time, temperature and application of enzymes) were evaluated and their application in a halachromic film was proposed. During the extraction of the pectic polysaccharide, also extracted from jaboticaba peel, the parameters of time, temperature and pH were evaluated and the material characterized as to its composition of monosaccharides by nuclear magnetic resonance and gas chromatography, the degree of esterification was also determined, color, antioxidant activity, emulsifying capacity and rheological properties. The starch extracted from the seed was studied in relation to its composition (amylose, amylopectin, phenolic compounds, proteins) and structure (X-ray, differential scanning calorimetry, size exclusion chromatography and high-performance anion exchange chromatography). The results obtained demonstrated that anthocyanin was successfully included in a polymeric matrix for the formulation of a pH-sensitive film, which responds with color variation according to the pH of the medium. It was observed that the pectic polysaccharide has a high galactose content in its composition and excellent antioxidant activity and emulsification. As for the seed residue, it was possible to obtain a pure starch, classified as the Cc type, with a high amylose content and intermediate chains of amylopectin. Thus, the jaboticaba residues are presented as excellent materials for obtaining compounds of high industrial interest, with several possibilities for applications.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 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 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 Influência do tratamento enzimático na etapa de fermentação da produção de cachaças(Universidade Federal de Goiás, 2020-09-30) Souza Neto, Menandes Alves de; Caliari, Márcio; http://lattes.cnpq.br/3558164788327179; Bataus, Luiz Artur Mendes; http://lattes.cnpq.br/5637230378599476; Bataus, Luiz Artur Mendes; Silva, Flávio Alves da; Rodriguez, Armando Garcia; Tauhata, Sinji Borges Ferreira; Brito-Cunha, Carolina Cândida de QueirozCachaça is the fermented and distilled beverage obtained from sugarcane juice, with peculiar sensory characteristics. It is estimated that in Brazil, in 2015, 8 million liters were produced, and cachaça was exported to more than 60 countries, showing its economic importance. Despite this, its production process has a low yield and still generates a large volume of waste (bagasse and stillage). Thus, several strategies must be evaluated aiming not only to optimize fermentation but also to obtain cachaças with a different chemical profile, contributing to the increase of sensory attributes and adding greater market value. Among the strategies, the following stand out: pre-treatment of sugarcane juice; the use of non-conventional microorganisms, and the incorporation of bioactive compounds. Thus, this work aimed to produce ligninolytic enzymes by Streptomyces thermocerradoensis I3 in wheat bran and rhizome flours from two vegetables extracted from the Cerrado soil: Cochlospermum regium and Jatropha elliptica, to obtain enzymatic extract for later application in the pre-treatment of sugarcane juice to obtain cachaça. It was observed that the wheat bran proved to be the best of the tested medium and that the extracts produced were able to promote the hydrolysis of the flours, which promoted an increase in the concentration of reducing sugars and total phenolic compounds, suggesting the use of this extract for saccharification in flours, promoting greater access to these compounds. In the second stage of the study, the objective was to use the enzyme obtained from Streptomyces sp. I7 in the pre-treatment of the sugarcane juice, for subsequent fermentation of this juice using three different microorganisms: Saccharomyces cerevisiae; yeast to produce Belgian Ale beer (M27), and finally a microorganism isolated from sugarcane juice from spontaneous fermentation. It was found that regardless of the microorganism used in the fermentation step, the pre-treatment with the enzymatic extract promoted an increase in ethanol production. Also, the enzymatic pretreatment generated cachaças with distinct chemical profiles proven by nuclear magnetic resonance analysis. Finally, the use of enzymatic extract associated with low-frequency ultrasound for the incorporation of phenolic compounds extracted from Zingiber officinale Roscoe in cachaça acquired in the local market was evaluated. It was found that the method employed favored the extraction of reducing sugars and phenolic compounds, with emphasis on gallic and caffeic acids. The consumption of alcoholic beverages with a higher content of phenolic compounds, when compared to the consumption of beverages without these components, could bring benefits to the health of consumers.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.