Mestrado em Ciência e Tecnologia de Alimentos (EA)
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Item Utilização do jambolão (syzygium cumini) e da palha de milho roxo (zea mayz l.) no desenvolvimento de novos produtos(Universidade Federal de Goiás, 2017-05-31) Dias, Bruna Ferreira; Soares Júnior, Manoel Soares; http://lattes.cnpq.br/0920319108540253; Caliari, Márcio; http://lattes.cnpq.br/3558164788327179; Caliari, Márcio; Oliveira, Keyla Ribeiro de; Viana, Letícia FleuryThe raw materials used in this work are known to be natural sources of antioxidants, among which are phenolic compounds and anthocyanins, responsible for the prevention of various diseases when consumed by man. But the two raw materials are little explored, so little use. The objective of this work was to characterize jambolan fruits (Syzygium cumini) and purple maize straw (Zea mayz L.), to produce flours of these raw materials, to artisanly extract their dyes and to develop instant desserts formulations with the application of Obtained. Samples of jambolão were collected in the city of Goiânia-GO. And the straw of purple maize purchased, at Nossa Senhora Aparecida farm in the municipality of Hidrolandia-GO. After acquisition, they were washed, sanitized and dried. The jambols were pulped and lyophilized. The straw was then dried and crushed for analysis. Then the pulp and jambolan flour, as well as the straw and the flour of straw of purple corn were characterized as to the proximal composition, physical and physicochemical characteristics. Soon after the flour was used in the preparation of instant dessert with different proportions of pregelatinized rice flour, milk powder and jambolan flour or purple corn flour. After selecting the best formulation, considering the chemical and physical characteristics of the different formulations tested, the chemical, physical, microbiological and sensorial quality of the selected dessert was evaluated. The selected dessert formulation of jambolão was with 35.99 g of pregelatinized rice flour, 12.6 g of powdered milk and 14.41 g of lyophilized jambolan flour for the dessert of corn flour to The formulation chosen was with 38.68 g of pregelatinized rice flour, 15.75 g of powdered milk and 8.56 g of purple corn flour. According to the sensorial analyzes performed in the desserts, both selected formulations were accepted by the tasters obtaining desired characteristics. For the production of natural dyes, extraction was first carried out using water / ethanol solvents (ratio of 50:50), and the fixation using rice flour as the carrier, and drying at 30 ° C. The results obtained for the dyes of both raw materials corroborated with reports that the process of dye extraction interferes negatively in the characteristics of the final product with the decrease of the bioactive compounds. It is concluded that it is possible to produce a jambolan flour and purple corn straw with technological potential for the elaboration of instant anthocyanins rich desserts. Also that the two raw materials can be used for natural dye extraction, having this potential to be used in the processing of food products.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 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 Cereal extrusado, free glúten, formulado com subprodutos de arroz e quinoa(Universidade Federal de Goiás, 2013-09-30) Godoy, Roberta Camargo de; Soares Júnior, Manoel Soares; Caliari, Márcio; http://lattes.cnpq.br/3558164788327179; Caliari, Márcio; Rodrigues, Armando Garcia; Oliveira, Tatianne Ferreira deRice is considered a staple food in many parts of the world. A cause for concern is the rice breakdown during milling processes and these broken grains are not generally accepted by consumers. The rice industry generates a lot of waste, and broken grains of rice and bran. These products can be blended with certain desired ingredients to improve its quality for preparing extruded grains such as "snacks". With environmental concerns, issues related to hunger and waste is important to study the utilization of these residues with the use of available technology. The aim of this study was to develop extruded cereal in natural flavors, sweet and savory, from the broken grains of rice bran and rice with quinoa, evaluate their physico-chemical, microbiological and sensorial acceptance. There was no microbial contamination of the final product with none of the microorganism studied, namely coliform at 45 ° C, Salmonella, Staphylococcus aureus, Bacillus cereus, molds and yeasts. For sensory evaluation showed that the salty snack earned the highest score for all criteria: overall (6.5), flavor (6.5), crispness (7.2), on a scale 1-9. To purchase intention, the result was 3.5 on a scale of 1 to 5. The use of rice cereal gluten-free, is an alternative to the industrial sector, which can be applied in developing various products for human consumption.Item Características físico-químicas, nutricinais e sensoriais de vinagres de diferentes matérias-primas(Universidade Federal de Goiás, 2010-04-22) Marques, Fabíola Pedrosa Peixoto; Caliari, Márcio; http://lattes.cnpq.br/3558164788327179The aim of the present work is to evaluate the physical-chemical, sensory and nutritional characteristics in commercial vinegars from different raw materials. It was used 26 samples of vinegars: white agrim (VAB), red agrim (VAT), balsamic with raspberry (VBF), balsamic with passion fruit (VBMr), balsamic with honey (VBMl), balsamic with red wine (VBVt), alcohol (Val), rice (Var), sugar cane with corn (VCMi), sugar cane (VC), kiwi (VK), orange (VL), orange with honey (VLMl), apple brands 1 and 2 (VM1 and VM2), mango (VMg), passion fruit (VMr), tangerine (VTg), tangerine with corn (VTgMi), white wine (VVB), red wine (VVT), kiwi aged without wood (VEK), kiwi aged with oak (VEKCr), kiwi aged with myroxylon peruiferum (VEKCb) and kiwi aged with Brazilian sassafras (VEKSs); and 3 samples of grape products: dry red wine (VTsc), sweet red wine (VTsv) and integral grape juice (SU). The vinegars were submitted to analysis of dry extract, density, volatile acidity, pH, ashes, alcoholic content, reducing sugars, total polyphenols, condensed tannins, and relative antioxidant capacity. The products from grape were only submitted to the determination of total polyphenols and condensed tannins. It was realized a sensory analysis from the vinegars through the method of the ordering preference test. The results in triplicate were submitted to unvaried variance analysis (ANOVA) and the mean obtained to the Turkey test with 5% of error probability. To all the variables studied there was the formation of groups, which indicates the samples are heterogeneous among themselves. There was a meaningful correlation (P 0.01) between the dry extract and the density of the vinegars (0.9978). The vinegars VLMl, VL, VTgMi, VMg, Var, VK, VC, VMr, VCMi, VMi, VAT, VAB and VAl, presented volatile acidity values under the ones determined by the Brazilian legislation. In general, the balsamic vinegars studied, mainly VBF (90.60 mg EAG (100 mL) - 1) presented two times higher total polyphenols than VTsv (44.63 mg EAG (100 mL) -1) and VTsc (43.94 mg EAG (100 mL) -1). It was observed a statistics correlation (P 0.01) between the relative antioxidant capacity and the total polyphenols content (0.763), however there was not a correlation between this and the condensed tannins content. Based on the Principal Components Analysis, the vinegars made up groups: group 1 (VAl, VAB, VAT, VVB, VMi, VVT, VMg, Var, VM 1 and VM 2, VC, VCMi, VK, VL, VTgMi, VLMl, VTg); group 2 (VBF, VBMl, VBMr); and group 3 (VEK, VEKCr, VEKCb, VEKSs). It is observed that group 2 presents the highest values to the dry extract variables (396, 1 g L-1), density (1.1667 g mL-1), reducing sugars (4.47 g L-1), total polyphenols (89.50 mg EAG (100 mL) -1) and condensed tannins 13.33 mg Ecat (100 mL) -1). Group 3 presents the highest values to acidity (5.92%), pH (3.30), ashes (4.42 g L-1) and relative antioxidant capacity (85.85% DPPH scavenging method). In the sensory analysis, VBF (total score 451) and VLM1 (total score 461) did not present meaningful difference (P > 0.05) due to the following attributes color, scent, appearance and taste, being the most favorite ones, while VEKCb was the least favorite in all the attributes (total score 300). It is possible to conclude the vinegars studied were heterogeneous groups and, besides the total polyphenols content, other factors can influence the relative antioxidant capacity of the vinegars.Item Estudo físico–químico, microbiológico e tecnológico de coprodutos da industrialização de milho e aproveitamento alimentar a partir da elaboração de massas alimentícias(Universidade Federal de Goiás, 2016-08-26) Marques, Renata Cristina Duarte; Soares Júnior, Manoel Soares; http://lattes.cnpq.br/0920319108540253; Ribeiro, Keyla de Oliveira; http://lattes.cnpq.br/3640042461439305; Caliari, Márcio; http://lattes.cnpq.br/3558164788327179; Caliari, Márcio; Vera, Rosângela; Lima, Mayra Conceição Peixoto MartinsCorn is a most produced and consumed cereal across the world the industrialization of the corn grains by wet milling is one of the methods for obtaining various types of byproducts. The FEBELA Agroindustrial Ltd. have wet milling system changes, which are generated through the process for obtaining starch two co-products, one with fibrous profile and the other with the protein/fat profile, specifically different from the conventional products obtained in this type of processing. The major concern with environmental impacts and the huge waste and loss lead to the need to evaluate the use of these co-products. This study aimed to evaluate the microbiological viability, nutrition and technology of the two co-products produced by the company, through the preparation of flour, physical-chemical study of prepared meals and the use of flour in the preparation of pasta. Microbiological analyzes of wet co-products where it was found the stability and suitability of co-products to the use in the preparation of meals. Flours were analyzed for proximate composition, technological, structural behavior, viscoamylographic and thermal properties. It was observed that the fibrous coproduct derived flour showed higher dietary fiber content, the higher starch concentration and a higher incidence of starch granules of increased size. The flour obtained from protein/fatty co-product showed higher content of proteins and lipids with low viscosity after the process of gelatinization and low gelatinization enthalpy when compared to fibrous flour. The sorption isotherms found for both flours presented the influence of the analysis temperature and can be represented by the mathematical model of Peleg. The combination of 60.05% of semolina, 23.3% of fibrous flour and 16.7% of protein/ fat meals provided an experimental pasta with better sensory acceptance and purchase intent, and desirable baking properties. The milled co-product of fibrous and protein/fat corn, can be an alternative to starch manufacturing industry because add value to waste, which after processing can be employed in the development of several products for human consumption.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 Desenvolvimento de bebida alcóolica fermentada à base de jambolão e caldo de cana-de-açúcar(Universidade Federal de Goiás, 2015-10-14) Oliveira, Érica Resende e; Soares Júnior, Manoel Soares; http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4763122E4; Vilas Boas, Eduardo Valério de Barrros; http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4723634E6; Caliari, Márcio; http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4704349P4; Viana, Leticia Fleury; Silva, Edson Pablo; Caliari, MárcioThe fruit processing for obtaining beverages is a way to add value to raw materials and to better remunerate producers by the increasing in demand. Taking this idea as a premise, this work aiming was to prepare and characterize fermented beverages based on jambolan and sugarcane broth. The raw materials were collected in the city of Goiânia-GO. Five different treatments were developed, by replacing the jambolan pulp by sugarcane broth in different proportions (100% jambolan, 70% jambolan, 50% jambolan, 30% jambolan). The following analysis were performed: acidity, pH, total soluble solids, color instrumental parameters (L, a *, b *, C and H), dry extract, reduced dry extract, ash, sugars, density, protein, sulfates, chlorides, total phenolic compounds, anthocianins, tanins and antioxidant capacity. Sensory analysis was also realized, by applying the acceptance test of structured hedonic scale to 60 tasters. Data were subjected to analysis of variance and Scott-Knot test was used to identify significant differences between the means at 5%. The results of sensory analysis were also analyzed by using the methodology of internal preference map. The alcoholic fermentation presented alcohol content of 8oGL, pH average of 3.5 and soluble solids content average of 5oBrix. Fermented beverages containing higher concentrations of jambolan pulp had the higher content of bioactive compounds. Treatment 1 presented contente of phenolic compounds of 298,76 mg. 100 mL-1, antocianins of 668,49 mg. L-1, tanins of 91,87 mg. 100 mL-1 and 85,24% of antioxidante capacity. Sensory analysis showed that the products were accepted by consumers, presenting overall impression above 6 for all treatments. The treatments showed viable characteristics for the production of alcoholic fermented beverage.Item Qualidade de rapaduras enriquecidas com farelo de arroz extrusado e amêndoas de baru/amendoim torrados(Universidade Federal de Goiás, 2012-07-06) SILVA, Célia Caroline Florindo da; Soares Júnior, Manoel Soares; http://lattes.cnpq.br/0920319108540253; Beleia, Adelaide Del Pino; http://lattes.cnpq.br/9139431947474694; Caliari, Márcio; http://lattes.cnpq.br/3558164788327179The purpose of this research was to develop, using a mixture design, rapadura enriched with rice bran extruded and baru almonds/peanuts roasted in different proportions, and characterize them in relation to their properties, chemical, physical (texture and parameters of color), microbiological and sensory, comparing them to standard rapadura, composed only of sugar cane juice. With the insertion of the mixture of rice bran extruded and baru almonds/peanuts roasted in formulated rapadura, it was observed that the greater the amount of rice bran extruded under sugar cane juice concentrated tended to the higher ash concentration. The highest levels of proteins, lipids and total dietary fiber were observed when the formulations had higher amounts of baru almonds/ peanuts roasted and rice bran extruded under sugar cane juice concentrated. Regarding the brightness, the rapadura made with baru almond toast and extruded rice bran showed the highest upward trend in higher levels of extruded rice bran and baru almond toast, those made with roasted peanuts and rice bran extruded. This trend was observed in the largest quantities of rice bran and extruded under roasted peanuts and sugar cane juice sugar-concentrated. As for the texture maximum compression force had a greater tendency to increase when the values of sugar cane juice concentrated and baru almond roasted were intermediate and the formulation of peanuts, the smaller the amount of roasted peanuts and sugar cane juice sugar-concentrated and larger extruded rice bran. As the pattern is regarded as a molasses feed unbalanced due to the caloric value to be assigned, almost exclusively to the carbohydrate to the low protein content and the absence of lipids, it can be concluded that with the addition of the mixture of rice bran and extruded baru almonds roasted, the brown sugar has become a more complete food, watching other nutrients, lipids and proteins from rice bran extruded and baru almonds roasted, as well as fibers, which contribute to the better functioning of the organism human.Item Aproveitamento alimentar de jambolão(Universidade Federal de Goiás, 2015-02-10) Soares, Jackeline Cintra; Soares Júnior, Manoel Soares; Caliari, Márcio; http://lattes.cnpq.br/3558164788327179; Plácido, Geovana Rocha; Santiago, Raquel de Andrade Cardoso; Caliari, MárcioThe fruits are known to be natural sources of antioxidants, among which are Vitamin C and E, carotenoids and phenolic compounds responsible for the prevention of various diseases in humans when consumed. But some fruit species are little known / exploited so little advantage. The objective of this study was to evaluate the morphology, nutritional quality, sensory and functional, technological point of view, the use of fruit jambolan in the production of pulp for the production of nectar and sherbets. The samples were collected in 5 different regions (Region 1 – North, Region 2 - South, Region 3 - Center, Region 4 – East and Region 5 - West) in Goiânia-GO, and were later processed into pulp for generation of products. For the morphological and physical analysis were selected 60 fruits (60 repetitions) of each region and conducted correlation analysis between physical and morphological properties of the fruit, after the fruits analyzes were pulped, and the pulps of each region were divided into 4 lots (4 repetitions) for physical analysis, chemical, bioactive compounds and chemical composition. The analyzes were performed on 4 replications and in triplicate. For product formulations simplex experimental design was used, varying the concentrations of water, sugar and jambolan pulp for nectar. For sherbets varied concentrations of milk, sugar and jambolan pulp. Through the physical, chemical and technical characteristics on the products could be performed to determine the influence of these ingredients in each formulation. The greatest desirability formulation was determined by the desirability test, compared with a commercial product, and using the sensory analysis of each product. Confronted the predicted results with those analyzed, the greater desirability formulation, validating the model chosen. Characterized the most desirable formulation as its chemical composition and the content of bioactive compounds. The results indicated the correlation analysis, there is a strong positive correlation above 80%, among the largest diameter (D1), smaller diameter (D2), length (H1) and fruit volume (VF) with the fruit mass (MF). The color of jambolan pulps are related to the degree of fruit ripening by changing the content of anthocyanins, and the pulp of fruits jambolan and highlighted as a source of anthocyanins and vitamin C. jambolan pulp showed high humidity and low in lipids. Sherbets showed non-Newtonian and pseudoplastic behavior, and the model that best fit was the Herschel-Bulkley model. The influence of ingredients in the formulations of sherbets indicated that high levels of sugar are related to increased melt rate, elasticity, cohesiveness and brightness. The consumption of sherbets jambolan can be recommended due to the nutritional value and the presence of phenolic compound (96.86mg eq. AG mg-1). AT, SST, SST / AT, color and VA changed according to variations in ingredients in nectars formulations. The nectar jambolan showed high content of phenolic compounds (104.70mg Eq. AG g-1) and high antioxidant capacity and may offer health benefits.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 Aproveitamento de resíduo agroindustrial de jabuticaba no desenvolvimento de formulação de cookie para a alimentação escolar(Universidade Federal de Goiás, 2014-05-29) Zago, Márcio Fernando Cardoso; Soares Júnior, Manoel Soares; Campos, Maria Raquel Hidalgo; Caliari, Márcio; http://lattes.cnpq.br/3558164788327179; Araújo, Raquel Linhares Bello; Santiago, Raquel Andrade Cardoso; Caliari, MárcioThe jaboticaba (Myrciaria cauliflora Berg) is a much appreciated fruit and nutritional importance mainly found in south-central Brazil. Its peel is a by-product discarded in Brazilian agribusiness. The concern about the environmental impacts and the high rate of losses and waste leads to the need to establish means for recovery of such waste. This study aimed to produce flour with peel Jaboticaba, develop biscuit cookie type - enriched with Jaboticaba skin flour instead of wheat flour and oatmeal, analyze technological aspects as much flour as biscuits made from mathematical models and analyze the chemical and functional aspects as much flour as the elaborate cookies. Chemical, microbiological and physical analyzes technological peel blemish in flour and crackers cookie type , according to official methods . All regression models cookies with bark were significant blemish . The water activity of all the cookies found below the recommended limit for the growth of microorganisms . Cookies formulations with higher proportions of bark flour have minor blemish that cookies formulations with higher proportions of oatmeal and wheat flour thicknesses . Moreover , they absorb more water , show lower values of breaking strength and have a decrease in color parameters ( L *, a * and b *) . Cookies made with larger fractions of oatmeal have lower values of specific volume . Formulations with higher percentages of bark jabuticaba flour and wheat flour tend to be more soluble in water . Both the standard cookie and cookie with Jabuticaba bark , selected from the desirability test meal were accepted among children 9-14 years. Embed shell flour blemish on cookies cookie type , increases the health benefits , since this has a high antioxidant capacity and high content of dietary fiber . It is necessary to apply further studies shell flour blemish in food products , since high levels of dietary fiber and bioactive compounds were detected in the peel blemish flour and crackers which were developed in this study.