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Item Efeito de soluções de enxágüe na remoção de resíduos de mancozeb em tomates(Universidade Federal de Goiás, 2008-05-08) ALVES, Márcia Regina Ribeiro; SOARES, Nilda de Fatima Ferreira; http://lattes.cnpq.br/2414704858566970; TORRES, Maria Célia Lopes; http://lattes.cnpq.br/2328345152247024Fungicides are the pesticides mostly used the tomato crop. Among the fungicides the dithiocarbamates are the mostly used. The objective of this work was to study the efficiency of the dithiocarbamate mancozeb removal from tomatoes through processes of washes. We performed analyses of acidity, brix, the activity of water (aw), pH and content of manganese for tomatoes. After completing the procedures of the fruit flush with tap water, vinegar, alcohol, and sodium bicarbonate solution of sodium dichloroisocyanurate dihydrate the level of the fungicide mancozeb was assessed in skin and whole fruit. It was observed that the process of the fruit flush significantly reduces the amount of residues in tomatoes. The reduction of mancozeb was higher in the skin, which are present in highest concentration. The treatments using tap water and sodium bicarbonate removed over 61% of the residue present in the skin of tomatoesItem Extrusão de farinha de feijao hard-to-cook: caracteristicas bioquimicas e propriedades funcionais(Universidade Federal de Goiás, 2010-02-26) BATISTA, Karla de Aleluia; PRUDENCIO, Sandra Helena; http://lattes.cnpq.br/3338079022825695; FERNANDES, Kátia Flávia; http://lattes.cnpq.br/9737543228759171Beans are an important source of protein, starch, vitamins and minerals. However, the presence of antinutritional factors and the development of the hard-to-cook effect by storage under high moisture (>75%) and temperature (30-40ºC), decrease the nutritional value and acceptability these grains causing important economic losses. An alternative for the use of the hard-to-cook beans is the extrusion cooking. Heat, water and high pressure in the extrusion process causes chemical and physical changes that permit the use of hard-to-cook grains. In this sense, the changes occasioned by extrusion in biochemical and functional properties of hard-to-cook common bean (Phaseolus vulgaris L.) flours of carioca and black varieties and cowpea (Vigna unguiculata) were investigated. Beans were milled and extruded in a singlescrew extruder with compression ration of 3:1, screw speed of 150 rpm, and 5 mm die. The central temperature and moisture were fixed in 150 ºC and 20% (dry basis). Raw and extruded flours were evaluated for chemical composition, antinutritional factors, functional properties and in vitro protein and starch digestibility. Results indicated that the extrusion did not affect the proximate composition of flours, except the cowpea that presented significant difference among the moisture content. However the process occasioned complete elimination of haemaglutination and α-amylase inhibitors activity and decreased significantly the phytic acid and trypsin inhibitor content. Regarding functional properties evaluated, there was increase of the water solubility and absorption and gelation capacity, reduction of the emulsifying capacity and stability and elimination of foaming formation in all extrudates. The protein and starch digestibility increased significantly in extrudates of the varieties carioca and black. However, only protein digestibility of cowpea was improved by extrusion process. These results indicate that is possible to produce new extruded products whit nutritional value improved and good functional and biochemical properties from these bean varieties.Item Efeitos da temperatura de secagem nos teores de compostos cianogênicos totais e fibra alimentar de casca de maracujá(Universidade Federal de Goiás, 2011-03-28) DEUS, Gilciléia Inácio de; SOUZA, Adriana Régia Marques de; http://lattes.cnpq.br/3723989528702465; SANTIAGO, Raquel de Andrade Cardoso; http://lattes.cnpq.br/0424807117498265; SILVA, Maria Sebastiana; http://lattes.cnpq.br/1329422634395496Brazil is one of the world s largest producers of yellow passion fruit (Passiflora edulis), that are mainly consumed fresh or used to produce juice. Studies indicate the use of yellow passion fruit skin in jam, sweets, cereal bars, cereals, and cookies especially due to its soluble and insoluble fiber content. Other studies have shown that yellow passion fruit skin contains cyanogenic compounds that may prooke intoxication when ingested above the threshold dose. The present work aim to assess the effects of different drying temperatures on the physical and chemical properties and total content of cyanogenic compounds in yellow passion fruit skin. The fruits were purchased at Goiania´s market and their characterization included visual evaluation of the color, average weight and proportion skin:pulp. The skin was sanitized, triturated, dried at 30°C or 45°C or 60°C to produce flour, in three repetitions for each temperature. The flour obtained at each drying temperature, and a commercial brand of yellow passion fruit flour were analyzed as to moisture, water activity, pH, titratable acidity, and total content of cyanogenic compounds. Yellow skins presenting small green spots characterize ripening stage 6 and were observed in 35.00% of the fruits. Average fruit weight was 142.06±31.95 g, 56.51±11.92% corresponded to the skin and 42.88±11.86% to the pulp with seeds. The increase in temperature caused significant decrease in moisture, equilibrium moisture, and water activity. Titratable acidity and pH results did not show any trends in relation to temperature variation. Taking into consideration the results of the dry products, drying treatments at 30°C, 45°C, and 60°C reduced total content of cyanogenic compounds by 84.98%, 85.75%, and 95.41%, respectively. Yellow passion fruit flour dried at 60°C presented 51.39% less cyanogenic compounds than the commercial brand. All drying temperatures caused alterations in the physical and chemical properties of the final product, but the treatment at 60ºC provoked the highest reduction in total content of cyanogenic compounds.Item Efeito da amêndoa de Baru, Amendoim e Castanha-do-Pará no perfil sérico e na peroxidação de lipídios em ratos com dieta hiperlipídica(Universidade Federal de Goiás, 2011-03-28) FERNANDES, Daniela Canuto; NAVES, Maria Margareth Veloso; http://lattes.cnpq.br/6563181057140270The aim of this study was to evaluate the effect of the intake of baru almond, peanut and brazil nut in lipid profile and in lipid peroxidation in rats that were fed with high-fat diet. The effect of baru almond, peanut and brazil nut intakes in lipid profile and in lipid peroxidation were evaluated by bioassay with young adults Wistar rats during two months. The diets were formulated according to American Institute of Nutrition (AIN-93G): 5 fat diets (0.1% cholic acid + 1% cholesterol + 5% lard + 15% of one the fat sources lard and olive oil [controls], baru almond, peanut or brazil nut) and a standard diet (7% soybean oil). Blood samples were collected in order to determine the serum lipid profile and the samples of the animal liver were collected in order to evaluate total malondialdehyde (total MDA), reduced glutathione and vitamin E. Peanut modulated the lipid profile in rats with high-fat diet, decreasing levels of total cholesterol (TC= 84 mg.dL-1) and triglycerides (TG= 46 mg.dL-1), and increased levels of HDL-cholesterol (HDL-c= 44 mg.dL-1), when compared to lard-control (TC= 217 mg.dL-1, TG= 223 mg.dL-1, HDL-c= 24 mg.dL-1) and olive oil-control (TC= 111 mg.dL-1, TG= 39 mg.dL-1, HDL-c= 36 mg.dL-1). The baru almond reduced total cholesterol (TC= 126 mg.dL-1) and triglycerides (61 mg.dL-1), and increased the level of HDL-C (36 mg.dL-1), compared to lard-control. The brazil nut reduced the levels of total cholesterol (119 mg.dL-1) and triglycerides (57 mg.dL-1) in relation to the control lard, but did not increased the level of HDL-c (23 mg.dL-1). The peanut, baru almond and brazil nut reduced lipid peroxidation (total MDA: baru almond= 92 mmol.g protein-1; peanut= 89 mmol.g protein-1; brazil nut= 154 mmol.g protein-1) compared to the lard-control (Total MDA= 346 mmol.g protein-1). Peanut consumption improved GSH (4.3 μmol.g protein-1) and vitamin E (15.2 μmol.g tissue-1) levels, as compared to the baru almond (GSH = 1.8 μmol.g-1 protein; vitamin E = 10.8 μmol.g tissue-1) and the brazil nut (GSH = 1.6 μmol.g-1 protein; vitamin E = 11.6 μmol.g tissue-1). It is recommended the association of these foods in a healthy diet, or as a coadjuvant to reduce the risk of dyslipidemia in populations that consume high-fat diets, replacing, preferably, foods with high content of saturated fat.Item Efeitos dos parâmetros da extração e avaliação da qualidade física e química dos óleos de baru e amendoim(Universidade Federal de Goiás, 2012-02-15) LIMA, Jean Carlos Rodrigues; TAKEUCHI, Katiuchia Pereira; http://lattes.cnpq.br/1724899631394370; SOUZA, Adriana Régia Marques de; http://lattes.cnpq.br/3723989528702465This work aimed to optimize the extraction of baru oil (Dipteryx alata Vog.) by continuous mechanical pressing and assess its quality compared to peanut oil extracted under the same conditions, since both have similar characteristics. The characterization of fruit and baru almonds from southern state of Goiás was carried out, determining their chemical composition. Response surface methodology was used to assess the influence of process variables on the extraction yield and quality of oils. Analyses of moisture content, color, relative density, viscosity, refractive index, iodine value, saponification index, acidity, peroxide index, p-anisidine index and total oxidation value were conducted to assess the quality of the oils extracted. There was great variability in the physical characteristics of fruits and baru almonds, with almond yield in relation to fruits similar to literature (4.54%). Baru almond has composition similar to peanuts, with high energy density (594.43 kcal / 595.42 kcal) and nutrients, especially protein (23.66 g.100g-1 / 32.93 g.100g-1) and lipids (37.19 g.100g-1 / 46.14 g.100g-1). The efficiency of the extraction process was similar between baru (80.85%) and peanuts (81.08%) The process of baru oil extraction has been optimized with regard to yield and parameters tested. In evaluating the effect of the extraction parameters, there was positive contribution from the extraction temperature for baru, showing higher yield at maximum temperature and intermediate screw speed and negative effect of screw speed for peanuts, with higher performance in lower screw speeds, regardless of extraction temperature (p < 0.10). The baru oil color was slightly green (-1.41) and intense yellow color (73.97); peanut oil showed slightly green (-2.49) and slightly yellow color (13.42). There was little influence of extraction parameters on the quality of the oils studied, confirmed by the total oxidation value that combine results of peroxide index and p-anisidine values, indicating process stability.Item Determinação das melhores condições de extrusão e caracterização de farinha de feijão para utilização como ingrediente de alimentos instantâneos(Universidade Federal de Goiás, 2010-04-30) MATTOS, Lilian Cristian; SANTIAGO, Raquel de Andrade Cardoso; http://lattes.cnpq.br/0424807117498265; FERNANDES, Kátia Flávia; http://lattes.cnpq.br/9737543228759171The common bean (Phaseolus vulgaris L.) assumes great importance in human nutrition. It holds essential components to the diet such as proteins, carbohydrates and minerals. The bean cotyledon is a byproduct of the bean industry; however, its nutritional value is kept. An alternative to the exploitation of bean cotyledon is the use of extrusion in the development of food products. In this context, the objective of this research was to produce extruded flours from the common bean cotyledon (Phaseolus vulgaris L.), the Carioca type, in different conditions of temperature and humidity in order to achieve technological and biochemical parameters for their use as instant food ingredient. The grains were crushed to a granulometry between 0.75 and 0.85 mm. The extrusion was carried out in full line of extrusion using extruder model MI - 130 plus, screw rotation speed 414 rpm, single screw and long with 02 compression rates and helical shirt. A model 22 was applied to evaluate the conditions of extrusion. The variables studied were temperature (150, 154, 164, 174 and 178° C) and humidity (12.3, 14, 18, 22 and 23.7%). After extrusion, the products milled to obtain flour were evaluated for chemical composition, rate of water absorption, water solubility, ability to gel formation, viscoamylographic properties, trypsin inhibitor activity, in vitro digestibility of protein and starch and microbiological quality. The results showed no significant difference between treatments related to the composition of the flours, except for the humidity. Regarding technological properties analyzed, there was a decrease of water solubility of 33% in raw flour to 15 to 23% in the extrudates. There was an increase in water absorption (9.1 to 23.9%) and improvement in ability to form gels (9% versus 11% of raw flour). Regarding the parameters of viscosity of extruded flours, the initial viscosity increased with the decrease in humidity and temperature and was observed no peak viscosity. The high values of breakdown viscosity were found in median temperatures and high humidity values. On the other hand, the final viscosity and retrogradation of extruded flours were higher when median temperatures and low humidity were used. The process resulted in complete elimination of the activity of trypsin inhibitors and increase in protein (between 11.7 and 26.6%) and starch (between 14.4 and 38.07%) digestibility. The microbiological analysis showed that all samples of extruded bean flours and instant bean soup prepared were presented in accordance with standards established by the Legislature. These results indicate that it is possible to produce instant bean flour, as an appropriate ingredient of soups preparations, baby food and other foods, with better nutritional value and good technological and biochemical properties.Item Composição química e avaliação sensorial de biscoitos elaborados com polpa de pequi (Caryocar brasiliense Camb.) desidratada(Universidade Federal de Goiás, 2009-10-28) MEDEIROS, Priscilla Ramos Mortate da Silva; SILVA, Maria Sebastiana; http://lattes.cnpq.br/1329422634395496; SOUZA, Adriana Régia Marques de; http://lattes.cnpq.br/3723989528702465This study evaluated the chemical composition of dehydrated pequi pulp and its contribution on the nutritional value and acceptability in cookies. Forced air oven drying (60ºC/24 hours) was used to dehydrate the pequi pulp in three repetitions. Five cookie formulations were developed with dehydrated pulp concentrations of 0% (BPA), 5% (BP5), 10% (BP10), 15% (BP15) and 20% (BP20). The centesimal composition and energy value of bleached pulp, dehydrated pulp and the cookies were determined. The fatty acid profile of the dehydrated pulp was also determined. The cookies were analyzed according to preference, acceptability, physical characteristics and microbiological quality. The data were analyzed using analysis of variance and the Tukey, Friedman and Kolmogorov-Smirnov tests at a 5% significance level. Bleached pequi pulp and dehydrated pequi pulp are rich in lipids (19.39g.100g-1 and 50.79g.100g-1) and dietary fiber (7.45g.100g-1 and 26.68g.100g-1). The energy value of dehydrated pulp was almost three times that of the bleached pulp (204.8 e 525.1 kcal.100g-1). The dehydrated pulp contained 40.53% saturated fatty acids and 51.21% unsaturated fatty acids, with a predominance of oleic acid (47.94%) and palmitic acid (34.45%). The cookie formulations contained 8.16 to 8.90g.100g-1 of moisture, 8.66 to 8.91g.100g-1 of proteins, 12.35 to 13.25g.100g-1 of lipids and from 1.20 to 1.41g.100g-1 of ash. The level of dietary fiber increased significantly with the addition of dehydrated pulp, varying from 2.12 to 5.11g.100g-1 (p<0.05). The cookies energy value varied from 404.6 to 414.0 kcal.100g-1. The width and spread factor of the cookies decreased with the increase in the concentration of the dehydrated pequi pulp. There was no significant difference among the samples as far as preference was concerned. The cookies had good acceptability in regard to appearance, flavor and microbiological quality within the legally established limits. In conclusion, cookies made with dehydrated pequi pulp are a product with good nutritional potential and good acceptabilityItem Efeito de filme ativo incorporado com óleo essencial de alecrim (Rosamrinus officinalis L.) na conservação de carne de frango resfriada(Universidade Federal de Goiás, 2010-08-20) MELO, Adriane Alexandre Machado de; TORRES, Maria Célia Lopes; http://lattes.cnpq.br/2328345152247024; GERALDINE, Robson Maia; http://lattes.cnpq.br/2481483559763643The chilled chicken is highly perishable food that requires the application of conservation and storage methods. Studies on packaging that are able not only to protect, but also to interact with the food have been increasing, as antimicrobial packaging for example that, due to the presence of preservatives, are able to retard or inhibit the growing of microorganisms in the packed product. The objectives of this study were to develop biodegradable packaging embedded with natural antimicrobial agent (active film); assess its mechanical properties and its effect in vitro on the mesophilic microorganisms and assess the counts of psychrotrophic and total coliforms and the physical and chemical characteristics of chilled chicken packed in it. It was produced cellulose-based active films embedded with different concentrations (10, 20, 30, 40 and 50%, v/w) of rosemary (Rosmarinus officinalis L.) essential oil and analysis of variance and mean comparison tests (Tukey p<0.05) were performed on the results. Films embedded with 10, 20 and 30% were shown to be the most resistant ones, and the films with 10 and 20% were also the hardest ones, while the elongation weren´t shown to have variation among treatments. In vitro analysis of the films showed that the concentrations between 10 and 20% of essential oil were necessary in order to reduce the growing of mesophilic collected in samples of chicken chest and that the microbial growth on the films was the same of the four biggest concentrations. However, films embedded with 20% of essential oil and alternated in samples of chicken chest didn´t show any significant effect on the control of psychrotrophic microorganisms or total coliforms during the storage period (9 days, 2 ± 2ºC), but films embedded with 50% of essential oil were shown to be efficient on the control of microorganisms growth of coliform groups, during the storage of the samples (6 days, 2 ± 2ºC), without color alteration. The essential oil of rosemary concentration on the films influenced its mechanical properties and also affected the mesophilic microorganisms growth in vitro and, with 50% the film reduced the coliforms growth in chilled chicken chest.Item Influência do pH e da irradiação em filmes biodegradáveis de proteínas do soro de leite(Universidade Federal de Goiás, 2012-02-24) SOARES, Dayana Silva Batista; TAKEUCHI, Katiuchia Pereira; http://lattes.cnpq.br/1724899631394370; SOUZA, Adriana Régia Marques de; http://lattes.cnpq.br/3723989528702465The packaging has as main function to maintain the integrity of the product, protecting it against mechanical damage, moisture loss and gain. Most packaging is manufactured from non-biodegradable materials and non-renewable source promoting great environmental impacts. Among the raw materials used in the development of biodegradable films found the whey proteins. The biodegradables films do not present the same resistance presented for the synthetic films, many treatments are being applied to biofilmes in the attempt to improve the mechanical properties, amongst them the variation of pH and irradiation. In this way, aimed to evaluate the effect of different pH values and doses of gamma radiation on the mechanical, optical and barrier properties of whey proteins biodegradable films. The films were made by casting and characterized with respect to thickness, color, opacity, water vapor permeability, water solubility, scanning electron microscopy and mechanical properties. The different treatments studied significantly influenced the properties of the films, except for the water solubility. It is concluded that the different treatments can promote improvement in film properties.