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Item Amido de milho modificado por fermentação com ou sem iniciadores e secagem ao sol, e aplicação em biscoitos enriquecidos com gérmen de milho(Universidade Federal de Goiás, 2023-03-28) Couto, Larissa Silva; Caliari, Márcio; http://lattes.cnpq.br/3558164788327179; Soares Junior, Manoel Soares; http://lattes.cnpq.br/0920319108540253; Soares Junior, Manoel Soares; Cavalcante, Rodrigo Barbosa Monteiro; Oliveira, Aryane Ribeiro; Ferreira, Tania Aparecida Pinto de CastroStarch is an available carbohydrate with varied applications in agroindustry. However, there is a need to modify it in order to adapt its properties to specific consumer demands. Natural fermentation followed by sun drying is a form of starch modification performed by the action of enzymes and acids produced by microorganisms. Cassava starch is considered a product with strong commercial appeal in Brazil, however, corn has become in 2022 the main cereal in planted area and world production. Thus, the aim of the present study was to evaluate the physical, chemical, structural and technological properties of corn starches modified by natural fermentation, with and without the backslopping technique, followed by sun drying; to understand the effect of different starters on the fermentation time of the new ingredient, and to apply the modified starch in cheese biscuits type chipa enriched with corn germ flour. A completely randomized design was used for the fermentation and preparation of the cheese biscuits, with three treatments (corn starch without starter, corn starch with fermented corn starch starter, corn starch with sour cassava starch starter) and five treatments (0%, 5%, 10%, 15% and 20% modified corn starch with sour cassava starch starter replaced by corn germ), respectively. The fermentation with starter of cassava sour starch was carried out in 12 days, while the fermentations with fermented corn starch starter and without starter were stopped only after 65 days. Natural fermentation followed by sun drying altered the starch granule surface, pasting properties, and caused slight changes in relative crystallinity as well as amylose content. Starches that underwent the fermentation process for a longer time showed more significant changes. The techniques used were effective to acidify corn starch, and also they promoted changes in ash content, water absorption indexes, and water solubility, but were not sufficient to achieve the degree of expansion of sour cassava starch. The fermented corn starch with sour cassava starch starter was applied as the main ingredient in the formulation of the cheese biscuits enriched with corn germ. The use of corn germ, in different percentages, showed to be efficient for the fortification of the biscuits, once higher contents of ashes (varying from 3.97 % to 9.92 %), proteins (varying from 7.76 % to 24.51 %), and lipids (varying from 5.53 % to 14.89 %); and lowercontents of carbohydrates (varying from 2.38 % to 11.75 %) were observed for biscuits with higher contents of corn germ. Therefore, natural fermentation with the backslopping technique is an alternative to obtain sour corn starch in less time, as well as the starch obtained can be used in the elaboration of baked products in which the expansion property is not a fundamental characteristic for quality.Item 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 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 Aplicabilidade tecnológica da jabuticaba(Universidade Federal de Goiás, 2014-02-24) Garcia, Lismaíra Gonçalves Caixeta; Vendruscolo, Francielo; Silva, Flávio Alves da; Damiani, Clarissa; http://lattes.cnpq.br/8152502284007938; Orsine, Joice Vinhal Costa; Campos, Maria Raquel Hidalgo; Damiani, ClarissaAmong the native species of importance in Brazil, stands out the jabuticabeira (Myrciaria sp), but the jabuticaba, though popular throughout the country, does not quite have high commercial value, because, after harvested, the fruit has a shelf life about three days. In order to avoid losses, jabuticabas can be industrialized, but generally the processes of industrialization generate appreciable amounts of bark and seeds, which represent approximately 50 % of the fruit. Therefore, the objective of the study was to perform osmotic dehydration followed by convective drying of jabuticaba’s peel in order to enjoy the byproduct, and consequently develop of jabuticaba’s peel passes and crystallized and subsequently evaluate the stability of the products. To define the best conditions of osmotic dehydration response surface methodology, taking as independent variables temperature (35.86 to 64.14°C) and sucrose concentration (45.86 to 74.14 ° Brix) was applied, and in response to loss of water (PA), solid gain (GS) weight Loss (PP) and speed of sound gain (Vgs). It was concluded that through osmotic dehydration with sucrose solution at 70° Brix and 60°C, followed by drying at 60°C for 4h, it is possible to obtain jabuticaba´s peel passes and crystallized with an average content humidity of 28% and low water activity (0.523). For the study of jabuticaba´s peel passes and crystallized products were subjected to osmotic dehydration, as quoted above, the drying process was carried out at three different temperatures 60, 70 and 80ºC and stored at room temperature, protected from light during 12 months. Were evaluated the stability of jabuticaba´s peels passes and crystallized through physical, chemical and microbiological analyzes. Was determined proximate composition, soluble energy, solid value, total sugars, reducing and non-reducing sugars, pH, titratable acidity, anthocyanins, phenolic compounds, antioxidant potential, condensed tannins and hydrolysable color (a*, b*, L* and chroma), coliforms at 45º C , molds, yeasts and Salmonella sp. The levels of anthocyanins, phenolics and antioxidant potential were the most affected by temperature drying since these are sensitive to increasing temperature. As for microbiological analyzes, the product remained stable during the storage period. It can be concluded that dehydration of jabuticaba’s peel is a viable alternative to minimize the waste caused by large losses during the season as well as being a product of high nutritional value.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 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.Item Aproveitamento de subproduto do beneficiamento de arroz: desenvolvimento de farinha modificada como alternativa para a indústria de panificação(Universidade Federal de Goiás, 2011-08-31) BAIOCCHI, Marise Leão Marques; DAMIANI, Clarissa; http://lattes.cnpq.br/8152502284007938; SANTIAGO, Raquel de Andrade Cardoso; http://lattes.cnpq.br/0424807117498265; CALIARI, Márcio; http://lattes.cnpq.br/3558164788327179Brazil is one of the largest rice producers in the world. The aim of this study was evaluate the best conditions of fermentation and development of modified rice flour with oven expansion property, as well as to describe its physical, chemical and microbiological characteristics. In the first part of this study, 12 samples, of broken rice granules, were fermented with different concentrations of sour cassava starch inoculum in different periods of time. The analysis evaluated the pH, acidity, expansion and paste properties. The results showed that pH was influenced by the period of fermentation, but not by the concentration of inoculum in all samples at the same period of time. The acidity was influenced by both variables. The expansion was not influenced by the period of fermentation related with concentration, in almost all samples. Only the sample with 2g 100g-1 of inoculum and 48 hours period of fermentation revealed a significant tendency model, R2 83,3%. There were also relevant differences in the paste properties profile in relation to the control flour (CF) (with no fermentation), in some samples. At the second part of the research, the MF with the best oven expansion capability was compared physically and chemically with the CF. There has been significant rise in acidity, pH and expansion in the MF in relation to CF. The humidity was kept in the limits established by the Brazilian legislation. The swelling power did not vary significantly among the samples, increase of 155% in WSI was observed on MF in relation to CF. The MF had significant loss of protein and ashes and alterations in the mineral profile. Fermentation caused a rise of amylose content. The electronic microscope scan revealed alterations in the structure and surface of the starch granules of MF. In microbiological terms, MF can be considered safe for human consume, with minimum shelf life of 90 days. According with the limits established by Brazilian legislation, it is safe for human consume. As a conclusion, MF can be a new alternative for the bakery industry products with expansion properties differentiated physical and chemical characteristics.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 Avaliação cinética de comportamento de componentes do baru (Dipteryx alata Vog.) para estudo da vida de prateleira da polpa do fruto(Universidade Federal de Goiás, 2008-08-15) MENDONÇA, Aline Luiz de; CALIARI, Márcio; http://lattes.cnpq.br/3558164788327179; SANTIAGO, Raquel de Andrade Cardoso; http://lattes.cnpq.br/0424807117498265The work aimed to achieve the kinetic study of the physical and chemical characteristics of the pulp baru, through physical and chemical analyses, with focus on tannins, for 6 months of storage. We used two treatments, washing fruits of barus with and without sanitation, both stored in plastic boxes with circulating air, clean and a place under the sun and at room temperature. The proximate composition of the pulp baru occurred in two stages: beginning and end of the study. There was fortnightly analyses in the first 45 days and then of forty-five to forty-five days, for 6 months. It was evaluated in the pulp content of tannins, total and reducing sugars, color and proof of rancidity, and the whole fruit weight and size; addition to microbiological analyses of pulp at each time of storage. There was also a sensory analysis of acceptance of dry biscuit, with and without the replacement of 25% for wheat flour by pulp baru, three times of storage. The results were analyzed using analysis of variance (ANAVA) and Tukey's test (P<0.05). In compositions centesimals observed that the levels of moisture and fibre increased significantly (P<0.05) at the end of the study, while the level of lipids decreased significantly (P<0.05) and the content of protein has remained equal. The levels of reducing sugars and totals have increased over the period of storage. To this total sugar content increased from 22.70% to 47.02% and 23.18% to 48.18% for pulp washing with and without sanitation, respectively. We have increased significantly reducing sugars (P<0.05) over the storage more than 2.5 times for the two parameters evaluated. The content of tannins decreased until the third time, since there is more of that component to the 46 days of storage. It was found that the stage of hygiene caused a decrease in the level of tannins, giving the fruit pulp with hygiene always a lower value for this compound, conversely to what happened with the color of the raw material. The physical parameters of fruit showed no significant differences (P>0.05) to the end of the study. The survey showed that store barus in hygienic conditions increases the shelf life of the flesh of the fruit.Item Avaliação da atividade antimicrobiana e caracterização fisico-quimica de sabonete líquido à base de óleo de baru, buriti e pequi(Universidade Federal de Goiás, 2014-02-20) Soares, Nayana Ribeiro; Souza, Adriana Régia M. de; Damiani, Clarissa; http://lattes.cnpq.br/8152502284007938; Campos, Maria Raquel Hidalgo; Silva, Edson Pablo da; Clarissa, ClarissaBrazil is the country with the highest plant diversity in the world and has over 55.000 species cataloged a total estimated between 350.000 and 550.000, with the brazilian cerrado vegetation been one of the areas with the highest plant biodiversity rates. The need for the introduction of new natural active ingredients in the pharmaceutical and/or cosmetic arsenal has been researched due to the emergence of resistant bacterial forms arising mainly from the indiscriminate use of antimicrobial agents, which can be used as an antiseptic. Whereas the fruits of the Brazilian Cerrado de Baru, Buriti and Pequi, and abundant material already referenced by its various properties, including antimicrobial, this study aimed to the production of liquid soap, produced base oil Baru, Buriti and Pequi, with subsequent analysis of the antimicrobial potential of chemical and physical quality. Aimed to evaluate the quality of oils Baru, Buriti and Pequi acquired municipal markets in Goiânia -GO. Analyzes of moisture content, color, specific gravity, viscosity, refractive index, iodine value, saponification, acidity and peroxide value were performed to evaluate the quality of the oils extracted. For all analyzes, the estimated values are within the expected standards by law. It was evident that the oils Baru, Buriti and Pequi showed good physical and chemical qualities as evidenced by the analysis, and Buriti oil was what got the best results compared to the other two. Regarding the antimicrobial activity of these oils, wich showed higher soap come of this oil, the most efficient.Item Avaliação da secagem, torrefação e estabilidade da castanha de pequi (Caryocar brasiliense Camb.)(Universidade Federal de Goiás, 2007-07-31) RABÊLO, Ana Maria da Silva; SILVEIRA, Miriam Fontes Araujo; http://lattes.cnpq.br/2685649204296674; TORRES, Maria Célia Lopes; http://lattes.cnpq.br/2328345152247024Pequi (Caryocar brasiliense Camb.) possesss in its interior eatable chestnut little explored. In this study it was objectified to evaluate the drying process, toasting and the stability of the chestnut during 180 days in three different packings. Seeds supplied for the Association of Improvement of Fruits of the Open pasture, located in the city of Damianópolis-GO had been used. For extration of the chestnut equipment was adapted type guillotine, with purpose to cut the seed to the way. To determine curves of drying and toasting of chestnut greenhouse of drying with forced air circulation was used. For determination of optimum time of toasting the samples had been submitted to the sensorial evaluation. From the preferred sample more the centesimal composition was determined, sensorial and microbiological evaluation, profile acid greasy and physicist-chemistries, during the stockage. For drying of chestnut temperature of 70ºC per 60 minutes was used the pair time/, therefore it conferred to the product activity of water around 0,60 in lesser time drying. The roasted chestnut 130ºC during 15 and 30 minutes had been presented with better sensorial characteristics, not differing significantly between itself (p>0,05) for the Test of Friedman. The time of 30 minutes presented better sensorial characteristics, as color and crunchiness in the end item, although not to differ from the time of 15 minutes (p>0,05). The centesimal composition and of acid greasy was presented similar of other types of chestnuts. The evaluations physicist-chemistries of acidity, peroxide index, acid tiobarbituric, activity of water, humidity and the counting standard of bacteria in plates had inside presented of the standards established for all the treatments during the storage, as well as had been considered accepted in the carried through sensorial tests. The processes of definitive drying and toasting and the stability of the chestnut if had shown satisfactory in all the treatments during 180 days being able to be used by micron and small companies or cooperativesItem Avaliação da solubilidade da curcumina e caracterização de filme ativo incorporado com nanosuspensão de curcumina(Universidade Federal de Goiás, 2014-02-25) Carvalho, Deivis de Moraes; Geraldine, Robson Maia; Moura, Celso José de; Takeuchi, Katiuchia Pereira; http://lattes.cnpq.br/1724899631394370; Takeuchi, Katiuchia Pereira; Silveira, Miriam Fontes Araujo; Torres, Maria Célia LopesCurcumin is a yellow antifungal, bioactive agent and natural antioxidant compound obtained from Curcuma rhizomes. It presents the disadvantage of low solubility in water. Nanocurcumin can be more soluble than curcumin. Surfactants can also be applied to increase substances solubility and prevent particle aggregation. Active packaging systems are based on materials with additives to be added to the polymer in order to extend shelf life and increase consumer safety. The physical properties of the polymers are associated with the addition and miscibility of components. Mechanical analyses are generally carried out on active packaging to verify handling resistance, flexibility and elasticity as well as the efficiency of food protection. The objectives of this study we pre: to increase curcumin solubility; to assess the antioxidant activity; to produce an active film with addition of curcumin nanosuspension; to assess the active component physical characteristics and migration. Curcumin proved more soluble in glycerol and ethanol than in water and more soluble in ethanol than in glycerol. Meaningful increase was observed in curcumin solubility for these solvents mixture compared with pure water. The method applied to decrease the particles size proved efficient. Curcumin suspensions in tween 80 increased solubility. Curcumin presented good antioxidant activity. The decrease in particles size did not increase curcumin antioxidant activity. The addition of curcumin influenced the mechanical characteristics of the cellulose acetate films but did not affect the CO2 permeability. Curcumin provided the films with yellow coloring and increased their opacity. No meaningful difference was observed for the rate of migration between nanosuspension and a simple mixture of curcumin and tween 80. The curcumin migration was higher for the films with tween 80 addition.Item Avaliação das características físico-químicas e alterações do leite UHT (UAT) produzido no Estado de Goiás ao longo da estocagem(Universidade Federal de Goiás, 2010-05-14) COSTA, Andréia Di Martins Carmo; MOURA, Celso José de; http://lattes.cnpq.br/6006558807438442With the objective of evaluating the physical/chemical, microbiological characteristics and the changes that occur in UHT milk (UAT) processed in the State of Goias during its storage for 135 days, a study was done between August and December 2008 with all the companies that produced UHT milk (UAT) processed in the State. Samples were collected from refrigerated raw milk stored in milk storage silos of industry for analysis of their physical/chemical and microbiological characteristics. From each company, twelve one liter cartons of milk were collected for analysis of their physical/chemical and microbiological properties as well as nitrogen compounds and the amount of fat separation from the milk and sedimentation within each sample. The samples were sent to the laboratories of Microbiology and Dairy of the School of Agronomy and Food Engineering at the Federal University of Goias (UFG). The physico-chemical properties of raw milk were in accordance with the parameters established by legislation, except for three brands of milk, with values of freezing point, nonfat milk solids and total solids. The Alizarol test results were normal for UHT milk (UHT) of all brands, except the milk of the mark "E", which has had worst results established by legislation. All milk samples were within the standards for titratable acidity and pH. The density indices were normal, but decreased during the stock. The freezing point values were within the standards, but increased during the storage and the values of total solids and nonfat solids were low and at variance with the laws in UHT milk (UHT) of all brands. The fat found below the minimum content of 3% recommended by the legislation. All results are suggestive of water being added accidentally during processing. Scores were found higher than those established by law for psychotropic and mesophilic aerobic refrigerated raw milk. In UHT milk (UHT) milk from only one mark was at odds as the parameters established by law for heat resistant spores of aerobic mesophiles. It was verified a progressive increase in sedimentation and fat separated from milk during storage and observed age gelation in milk from one brand to 135 days of storage. From the results obtained can be verified that the physicochemical characteristics of UHT milk (UAT), when compared to raw milk source, changed negatively and that the raw material, the type of thermal processing and storage time at room temperature are possible causes for the changes that occurred throughout the shelf-life UHT milk (UAT).Item Avaliação das condições de produção e qualidade de mel de abelhas (Apis Mellifera L.) produzido na microrregião de Pires do Rio, no Estado de Goiás(Universidade Federal de Goiás, 2010-08-27) ANANIAS, Karla Rubia; MOURA, Celso José de; http://lattes.cnpq.br/6006558807438442This study aimed at evaluating conditions of production and extraction of honey produced by Apis mellifera L. in Pires do Rio micro region in the state of Goias. For the evaluation of the apicultural Practice and Good Manufacturing Practices, we used a checklist compiled from the health standards in Brazil, where 29 extraction units were visited. The results showed that conformity index ranged 03-70% and that the extraction conditions interfered directly in product quality. They were analyzed for moisture, acidity, hydroxymethylfurfural, reducing sugars, apparent sucrose, ashes, insoluble solids and microbiological analysis of fungi and yeast. Of the 35 samples analyzed was observed that 22 (62.85%) have inadequate quality according to the criteria recommended by Instruction Nº. 11 MAPA, while the nonconformities related to moisture (1 to 35, 2.85%), Acidity Total (9 to 35, 25.7%), Hidroximetilfurfural (4 of 35, 11.4%), insoluble solids (12 to 35, 34.28%), Ash (2 of 35, 5.7%). The amount of yeast and mold counts were also evaluated and from <1.0 x 10 ¹ ² to 5.0 x 10 CFU / g were found. The study results indicated that only 37.14% of the samples are in accordance with the guidelines established by the legislation. It follows therefore that the majority of establishments surveyed have unsatisfactory hygiene conditions and thus do not meet the current legislation with regard to the Good Manufacturing Practices for the production of safe foodItem Avaliação de estabilidade do extrato hidrossolúvel de castanha-do-Brasil (Bertholletia excelsa)(Universidade Federal de Goiás, 2015-04-23) Santos, Midiana Gusmão dos; Cardoso, Cláudio Fernandes; http://lattes.cnpq.br/5163369332806586; Silva, Flávio Alves da; http://lattes.cnpq.br/1713250447051507; Faria, José de Assis Fonseca; Anjos, Carlos Alberto Rodrigues; Silva, Flávio Alves daThe fresh almond is the main form of consumption of the Brazil nut, however, co-products such as water-soluble extract can be exploited commercially. Aqueous extracts are beverages from plant origin, which have nutritional commercial appeal in the health aspects, as no animal fats and high mineral contents. Thus, we aimed to determine water-soluble extract formulations, by technological processes in pilot scale, of the Brazil nut, to realize proximate, microbiological, sensory and rheological characterization, of the drinks obtained, and evaluate the physical and chemical stability, physical and microbiological of the extracts in the presence and absence of light. The Brazil nuts extracts had total solids, protein, fat and minerals, high, and can be considered products with high nutritional value. The Brazil nut extracts showed a pseudoplastic fluid non-Newtonian behavior. The extracts developed with preservatives had useful life of at least twenty-one days. Was unable to establish a relationship between the stability of the Brazil nut extract and the light incidence. The research of the water-soluble extract of Brazil nut can contribute with information to the use of this product in human meal.Item Avaliação de polpa de cagaita (eugenia dysenterica DC.) submetida ao congelamento e atomização(Universidade Federal de Goiás, 2015-04-02) Santos, Mara Núbia Guimarães dos; Silva, Flávio Alves da; Damiani, Clarissa; http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4771335D2; Vera, Rosângela; Orsine, Joice Vinhal Costa; Damiani, ClarissaThe Brazilian Cerrado presents great diversity of native species, but the form of agricultural expansion has ignored the high potential of this biome. Among the fruits of the Cerrado, has the cagaita (Eugenia dysenterica DC.), with great potential for consumption mainly by the possible uses in culinary. The high perishability of most fruits, combined with seasonality, have driven the development of technological processes, with a view to better use of these fruits, beyond the scope of its postharvest life. Given these factors, this study aimed to evaluate the effect of freezing and atomization on the bioactive compounds of cagaita and evaluate the working life of cagaita atomized pulp stored for 45 days at a temperature of 30 °C. The study was conducted with fruit cagaita collected mature in the morning at the Federal University of Goiás, in Goiânia, GO, to obtain the frozen pulp, and then atomized. The samples were analyzed for content of total phenolics, total flavonoids, tannins, antioxidant potential (for ABTS and DPPH), vitamin C, β-carotene (HPLC), sugars (fructose, glucose, sucrose) (for HPLC), mineral profile, volatile compounds. The results showed influence of conservation methods (freezing and atomization). May be considered that the drying method spray dryer showed better performance when compared to freezing technique cagaita pulp, one time showed higher levels of total phenolics, total flavoinoides and condensed tannins, after drying the pulp, contributing to increase the antioxidant potential (ABTS). However, food preservation methods studied were not effective for the preservation of the vitamin C content of cagaita fresh. The methods of preservation (freezing and spray) showed different levels of sugars (fructose, glucose), but showed no sucrose contents to nennhum method. Using the spray technique, there is the possibility of extracting volatile compounds different in the lowest percentage of area compared with fresh fruit and also the frozen pulp. During the storage time (45 days) at 30 °C was observed the increase of the maintainer and bioactive compounds present in the pulp atomized cagaita, indicating that the atomization may be a technique for preserving fruit. The work contributed to a greater appreciation and enjoyment of the Brazilian Cerrado and at the same time, encouraging the preservation of this biomeItem Avaliação de queijos ricota comercializados em Goiânia-GO e queijos processados com diferentes concentrações de leite e adicionados de proteínas de soja e cálcio(Universidade Federal de Goiás, 2012-08-24) Oliveira, Marinna Barros de; Moura, Celso José de; Takeuchi, Katiuchia Pereira; http://lattes.cnpq.br/1724899631394370; Takeuchi, Katiuchia Pereira; Silva, Maria Sebastiana; Nicolau, Edmar Soares; Moura, Celso José deThe Ricotta is produced by precipitation and denaturation of the whey proteins by heat influenced by acidification. Their proteins have high nutritional and functional quality, however the Ricotta has low income and fragile texture when compared to other types of cheeses. The aim of this work was to process and evaluate ricotta cheese added different concentrations of milk and compare them with cheeses marketed. Moreover, developing and evaluating Ricotta cheese adding soymilk and varying the initial acidity of the mixture and adding calcium salts. In the nutritional composition of Ricotta cheeses added different concentrations of milk, the higher the concentration of milk, the largest protein and salts., and lower moisture. The values found in cheeses with added milk (20 and 35%) were similar when compared with marketed cheeses, characterizing these may be on the verge or exceeding the limits of adding milk established by law. That is, the addition of milk, mainly in order extrapolated, change substantially the physical and chemical characteristics of Ricotta cheese, often leading to confuse consumers about specific and unique characteres to that type of cheese, which makes a cheese originally high nutritional quality and good sensory characteristics, is devalued on the market. The results of Ricotta cheeses produced added of soymilk, varying the initial acidity showed that the variables influence on the yield and texture. The greater amount of soymilk and increased initial acidity, before the process, within the ranges evaluated in this work, the yield was greater in the end. However, the acidity did not affect the Fracture Stress. In Fracture Strain, when we increased the concentration of soy proteins and the initial acidity, the cheeses were more flexible and deformable. Control of acidity along with the aggregation of other proteins might be interesting to produce a cheese whey-based with better yield, high quality protein, several physiological and functional properties, without however, make the cheese harder, and may make it even more elastic. The addition of soymilk and calcium chloride did not affect the color of the cheeses in the parameters of brightness, º Hue and Chroma Index. The cheeses have had color close to yellow, or weak intensity achromatic. The texture of the cheese, adding soymilk left the cheese harder, demonstrated by the effects on Fracture Stress and Fracture Energy. The addition of calcium had a negative effect on the Fracture Energy, as their ions satisfy some active sites of proteins, forming clots smaller and making the gel becomes weaker. The Fracture Strain was positively influenced only by the addition of soymilk, which made the cheese more elastic. After fracture, the results repeated, showing a homogeneous structure of the product. And only the effect of the addition of soymilk was responsible for the increased yields. Thus, it is concluded that soy proteins added in Ricotta cheese production make the product more consistent and elastic texture, increasing yield, without necessarily changing the color. However, addition of calcium alone, despite its retention in the cheese, which is nutritionally significant, the cheese becomes more brittle. The addition of both calcium as soymilk produces a Ricotta cheese firmer and more elastic, higher nutritional value due soy proteins and calcium, with even better yield.Item AVALIAÇÃO DO RENDIMENTO E MATURAÇÃO DE QUEIJOS PECORINO PRODUZIDOS COM LEITE DE VACA E LIPASES DE CABRITO E CORDEIRO(Universidade Federal de Goiás, 2008-02-07) URZEDO, Ana Carolina Borges de; MOURA, Celso José de; http://lattes.cnpq.br/6006558807438442This study aimed to assess: the manufacture of Pecorino cheese from cow's milk, income from manufacturing of cheeses, lipolysis and proteolysis during the maturation, preference and acceptance of cheeses and characterize the Pecorino cheese, milk, cow, after 45 days of maturation. Pecorino cheeses were produced by three treatments: no lipase, with lipase of kid and with lipase of kid and lamb. It was examined the income of manufacturing in L/ kg, the coefficient GL, L / kg adjusted and the figures the transfer of components of milk to the cheese. It was found that the addition of lipase didn t influence in income. The income from the manufacture of Pecorino cheese found was 8.05 L / kg, 8.22 L / kg adjusted, 61.25 gST / L e 76.34%, 93.00% and 50.57%, the figures for transfer of protein, fat and total dry extract, respectively. It was found that the humidity decreased and dry extract increased, the pH increased at the start and then had a slight decline, the salt content in moisture, nitrogen soluble at pH 4.6, the non-protein nitrogen in the rates of extension and depth of maturity increased over the 45 days of maturity. Adding the milk lipases influenced the increase in the rate of acid free fatty acids in Pecorino cheese. At the fortieth fifth day of maturation there was significant difference between the rates of acidity of the AGL Pecorino cheeses of all treatments. The index of acidity of AGL of Pecorino cheese containing lipase of kid and lamb was higher than that of Pecorino cheese containing lipase of kid, which in turn was higher than the rate of acidity of AGL of Pecorino cheese without lipase. The cheeses with 45 days of ripening, presented the following composition: 33.41% of moisture, 66.59% of total dry extract, 33.26% of dry extract defatted, 25.51% of protein, 33.33 % of fat, 50.05% of fat in the dry extract, 2.20% of sodium chloride, 6.17% of salt in moisture, pH 5.49, the water activity of 0.850. The preference and acceptance of the cheeses were evaluated at the 45 days of maturity. Cheese without lipase and added lipase of kid were more preferred (p <0.05) by the judges in relation to the cheese added of lipase of kid and lamb. The addition of lipase from kid and lamb in the milk interfered (p <0.05) in the acceptance and preference of Pecorino cheese from cow's milk, with 45 days of ripening, making it with strong flavor. The Pecorino cheese without lipase was more accepted (p <0.05) than the other two treatments containing lipase, but the Pecorino cheese of all treatments were well accepted.Item Avaliação e caracterização das propriedades filmogênicas de proteínas do soro de leite submetidas à irradiação e modificação de pH(Universidade Federal de Goiás, 2014-02-14) Fernandes, Ana Paula Stort; Souza, Adriana Régia Marques de; http://lattes.cnpq.br/3723989528702465; Cavallieri, Ângelo Luiz Fazani; http://lattes.cnpq.br/3986729217794435; Souza, Adriana Régia Marques de; Gonçalves, Maria Ássima Bittar; Silva, Flávio Alves da; Cavallieri, Ângelo Luiz FazaniThe packages comprise a large part of the daily disposal of household waste and these household waste are the most impactful to the environment. The development of biodegradable packaging material, seeking to replace synthetic polymers, is an approach used in an attempt to reduce the environmental impact caused by the very slow degradation of synthetic material packages. It is known that the development of biomaterials, applicable to various industries technology in the area of packaging, gaining particular attention on the issue of preserving the environment. The aim of this study was to develop a biodegradable films of whey protein irradiated subjected to pH modification, and evaluate their mechanical, optical, structural and barrier properties. The experiment was conducted in the Department of Food Engineering, College of Agronomy, Federal University of Goiás (UFG), located in Goiânia (GO). The protein concentrate, whey was supplied by the Argentine company Arla Foods. Statistical analysis was performed by analysis of variance (ANOVA) and Tukey test (p ≤ 0.05). The computer program Version 2.15.1 R (Vienna, Austria) was used for calculations. In the experiment, all analyzes were performed with three replicates read in triplicate except mechanical tests, in which three replicates were read nine times. It was found that the whey protein had an excellent alternative for the production of biodegradable films. The films were presented translucent, yellowish, with no tendency green and red colors. Movies pH 8.5 had opacity values increased with increasing doses of radiation. The films showed values of pH 5.5 solubility in water below the other, due to the proximity of the isoelectric point of proteins from whey. The pH modification and irradiation process can serve as an alternative to changing the mechanical properties of films based on whey protein concentrate milk and therefore represented an alternative raw material in the preparation of biodegradable films.Item Azeite de pequi: efeito do aquecimento em temperatura de fritura e utilização como ingrediente na formulação de maionese(Universidade Federal de Goiás, 2011-06-28) RODRIGUES, Mara Lina; TAKEUCHI, Katiuchia Pereira; http://lattes.cnpq.br/1724899631394370; GERALDINE, Robson Maia; http://lattes.cnpq.br/2481483559763643Pequi is a fruit typical of the brasilian savanna and among the nutrients found in the internal mesocarp, the lipids are present in higher percentage. Due to the presence of carotenoid pigments, notorius as antioxidants, pequi oil has red-orange color. Among these carotenoids found beta-carotene, that has also pro-vitamin A activity. The mayonnaise, emulsion oil-inwater, is the sauce whith high lipids content more appreciated and consumed in the world. This research aimed to evaluate the effect of heating frying temperature with different exposure times on the characteristics of pequi oil and make mayonnaise substituting soybean oil for the oil pequi. To evaluate the effect of heating the pequi oil heat treated at frying temperature (180 ° C) between 0 and 60 minutes. There were the analysis of free fatty acid content, peroxide value, iodine value, TBA index, density, viscosity, fatty acid profile, total carotenoids expressed as ß-carotene and color. With the results of this analysis, its determine the kinetics of degradation of carotenoids and of color change. The content of free fatty acids, peroxide value, iodine value, thiobarbituric acid index, density and viscosity have not been many changes during this period. The content of carotenoids was almost all degraded, and consequently, the color was changed significantly. The kinetics of degradation of carotenoids and of color change reflected the visual observations of samples of pequi oil obtained after each treatment. The pequi oil showed good stability over the 60 minutes and is indicated for the realization of frying processes during this period. To make the mayonnaise used the same formulation, varying only the lipid fraction between soybean oil and pequi oil, which were previously characterized. The mayonnaise was produced by homogenization in a mixer and packed in polyethylene terephthalate jars. the chemical composition and microbiological evaluation were determined for characterization of mayonnaise. The pH, water activity, color, stability, microscopy, firmness, consistency, adhesiveness and work of adhesion were performed at 0, 7, 14, 28 and 56 days of storage. The results showed that the initial stability of mayonnaise pequi oil was lower than soybean oil mayonnaise, but over time of storage, reached a similar percentage that of soybean oil mayonnaise. In general, the characteristics of mayonnaise made with pequi oil were consistent with those of mayonnaise made with soybean oil and microphotographs confirmed the perceived changes over the 56 days of analysis. As the mayonnaise is a frequent food consumption among different age groups and economic classes, the use of pequi oil for the manufacture of this product is an alternative to reach the recommended daily intake of ß-carotene (pro-vitamin A), leveraging can also contribute to the sustainable development of the brasilian savanna.