Mestrado em Ciência e Tecnologia de Alimentos (EA)
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Item Caracterização dos fatores nutricionais e antinutricionais de sementes de frutos do cerrado(Universidade Federal de Goiás, 2015-05-08) Abreu, Patrícia Almeida de Araújo; Silva, Flavio Alves da; http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4413444Y6; Rodríguez, Armando García; http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4766392T8; Damiani, Clarissa; http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4771335D2; Correia, Márcia Helena Sacchi; Orsine, Joice Vinhal Costa; Damiani, ClarrisaAmong the native species of importance in the Brazilian Cerrado, stand out cagaiteira (Eugenia dysenterica), mama-cadela (Brosimum gaudichaudii Trécul) and mangabeira (Hancornia speciosa Gomes). The use of seeds as co-products becomes alternative for the reduction of organic waste, may be incorporated into formulations of various food products. Thus objective with this study was to evaluate the effect of heat treatment on the technological functional properties, nutritional characteristics and anti-nutritional factors of Cerrado fruits seed meal, namely cagaita, mama-cadela and mangaba submitted to drying at 60 °C and roasts to 110 °C and 130 °C for 10, 20 and 30 minutes compared to the seed in nature. We evaluated the physical-chemical characteristics (color, water absorption index (WAI), water solubility index (WSI), oil absorption index (OAI), milk absorption index (MAI), and milk solubility index (MSI), water activity, pH, soluble solids, total acidity, chemical composition, total energy intake, phenolic compounds, antioxidant potential, mineral profile, cyanogenic compounds, tannins, phytates and trypsin inhibitors). The heat treatment influenced significantly in the different compounds present in cagaita seed meal, mama-cadela and mangaba. In the samples was not detected the presence of cyanogenic compounds. The heat treatment decreased the amount of trypsin inhibitors from samples, and the cagaita mangaba seed meal, compared with the sample in nature. Also influenced the decrease in the phytate content of all samples. In contrast, the thermal treatment increased tannin levels in all evaluated flours. It was concluded, therefore, that the surveyed seed meal has good nutritive value, the presence of significant amounts of minerals from the Recommended Daily Intake (RDI) for adults, pregnant women and children, exhibited bioactive compounds and showed antioxidant activity, and its use is alternatively for the food industry because it has absorption characteristics in water, oil and milk, and solubility in water and milk.Item Investigação do processo oxidativo avançado (UVC/ H2O2/Carvão ativado) na eliminação de Ftalatos(Universidade Federal de Goiás, 2017-05-05) Almeida, Maria Carolina de; Sá, Fernando Pereira de; http://lattes.cnpq.br/4037828435725730; Oliveira, Tatianne Ferreira de; http://lattes.cnpq.br/2017895913160804; Oliveira, Tatianne Ferreira de; Goulart, Gilberto Alessandre Soares; Pereira, Julião; Castiglioni, Gabriel Luis; Silva, Flávio AlvesThe objective of this work was to compare the efficiency of conventional treatments such as activated carbon (AC) Adsorption and the advanced oxidation process (AOP), UV-C/H2O2, for degradation of diethyl phthalete (DEP) and coupling UV-C/H2O2/AC in laboratory effluent, ultrapure water and faucet water doped with DEP and laboratory effluent with multicomponents (DEP and phenol). The chemical characterization (Boehm method, pHPZC, IRTF, elemental analysis) and physical (volume of micropores and mesopores, mean micropore width by the Dubini-Radushkevich method were used as a predecessor to the kinetic adsorption study, Surface area and microporous specific volume by the alpha method, microporous and total surface, BET surface area by BET method, cumulative mesopore distribution and pore volume, cumulative area and surface area and pore size by BJH method) of AC. The factorial design with eleven tests and three independent variables (AC mass, temperature and pH) was applied, resulting in response surfaces for adsorption capacity, DEP elimination rate and equilibrium time without significant difference between the studied variables. Mathematical modeling of adsorption kinetics using the pseudo-first, pseudo-second order and intraparticle models was performed and the pseudo-second order model was fitted to the experimental kinetic adsorption data. It was followed by the study of the adsorption isotherms for the lower, intermediate and longer equilibrium experimental conditions. It was performed the mathematical modeling of the adsorption isotherms using the Langmuir and Freundlinch models, and adjusted to the Freundlinch model to the experimental data of the adsorption isotherms with higher determination coefficients (R2), confirming the predominant chemorandomization adsorption phenomenon. The treatment of AOP UV-C/H2O2 was then applied alone. The factorial design with eleven tests and three independent variables (H2O2 concentration, temperature and pH) was applied, resulting in surfaces of responses to DEP elimination rate with significant difference between the variables studied for pH, positive effect of H2O2 concentration (p < 0.5). The mathematical modeling of the kinetics of AOP using the first order models was carried out, and the kinetic experimental data of the photodegradation with high coefficients of determination (R2> 0.9) were fitted to the model. The degradation kinetics of DEP by AOP coupling and AC, UV-C/H2O2/AC were followed. The factorial design with eleven tests and three independent variables (H2O2 concentration, temperature and pH) and with 0.4 g of AC, resulting in surfaces of responses to elimination rate of DEP with significant difference between the variables studied for pH, positive effect of H2O2 concentration (p <0.5). The mass of AC was determined in 0.4 g for all eleven tests, because it was the mass applied at the highest rates of elimination of DEP by kinetics of Adsorption, which was confirmed by repeatability at the central points of the factorial design (C9, C10 and C11). The catalytic activity of the carbons for the Adsorption process in the presence of tertbutanol was high, however, after the determination of the kinetic parameters, the contribution was higher for photooxidation of DEP by the action of the AOP (homogeneous system).Item Pesquisa de listeria monocytogenes em linguiças do tipo frescal(Universidade Federal de Goiás, 2014-02-25) Almeida, Thatyana Lacerda de; André, Maria Cláudia Dantas Porfirio Borges; Campos, Maria Raquel Hidalgo; http://lattes.cnpq.br/9910969694141110; Borges, Liana Jayme; Rezende, Cintia Silva Minafra e; Campos, Maria Raquel HidalgoStudies conducted in Brazil showed the presence of pathogenic bacteria in foods whose consumption can cause diseases and food-borne disorders. In general, consumers have expectations about consuming safe food and foodborne diseases are highly unpleasant, generating distrust in the quality of food products on the market. Listeria monocytogenes is an important pathogen transmitted by food, whose accurate identification is important for the correct risk determination associated with the ingestion of various kinds of food. Considering the importance of this pathogen to the consumer, the present study aimed to isolate and identify Listeria monocytogenes in frescal type of sausages, butchers sold in the city of Aparecida de Goiânia Goiás. 88 samples were analyzed, been 44 frescal type of pork sausage and 44 of chicken meat from the butchers of Aparecida de Goiânia, registered in the Comércio Varejista de Carnes Frescas in Goiás. Was followed the methodology of sampling and analytical recommended by the American Public Health Association, and the analyzes were performed at the Laboratório de Controle Higiênico Sanitário de Alimentos da Faculdade de utrição da Universidade Federal de Goiás. Of the total samples, six were considered suspicious and inteneded with biochemical evidence, none were considered positive for the target bacteria. The results obtained in this research found a quality sausages for the target bacteria, but must be reinforced the need for legal support to facilitate recognition of research actions broader control and disease severity dissemination, especially in pregnant women, newborn born, immunocompromised and elderly who are the most vulnerable population.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 Influência do tempo de estocagem de leite cru refrigerado sobre a presença de CMP (Caseinomacropeptídeo)(Universidade Federal de Goiás, 2007) Amorim, Henrique Esteves; Mesquita, Albenones José de; http://lattes.cnpq.br/3180029815183858; Nicolau, Edmar Soares; http://lattes.cnpq.br/9601723963736071; Moura, Celso José de; http://lattes.cnpq.br/6006558807438442With the objective to evaluate the influence of the stockage time on the presence of CMP (caseinmacropeptide) in raw milk the raw material after reception for the dairy industrie was cooled, 4 °C, and stored in 20.000 L isothermal horizontal tank. The tank remained sealed up during the 72 hours of stockage and in this period the access to this only for collection of samples with intention was allowed to carry through analyses physicist- chemistries, microbiological (counting psychrotrophics aerobic) and of chromatography in HPLC (for whey detention). After the stockage for 72 hours raw milk was destined to the manufacture of Prato cheese. The Prato cheese was submitted the analyses of humidity, chloride and pH, sensorial income and for the quantitative descriptive analysis. One evidenced that the time of stockage of 72 hours is enough for the indication of false positive of whey presence. To long of the storage time the growth of the counting of psychrotrophics, - 6,29 x 105 1,99 x 105 the whey since these microrganismos are the responsible ones for proteolysis of κ-casein. Proteolysis promoted by psychrotrophics is preoccupying for the dairy industry since it can indicate false positive of fraudulent addition of whey to raw milk besides having an inadequate raw material for production of milky derivatives. The analyses physicist- chemistries and of cheese income Prato show that the cooled raw milk use in the production of related queijo did not modify the quality standards, identity and of market of such product. The quantitative descriptive analysis showed that samples that samples of produced Prato cheese with raw milk cooled storaged by 72 hours can negative influence in the attributes flavor bitter taste and elasticity for proteolysis of the casein. UFC/mL, is correlated estatistically with the evolution of the text ofItem Modificações na metodologia sensorial para obtenção do ideal na técnica check-all-that-apply (cata)(Universidade Federal de Goiás, 2020-03-04) Amorim, Katiúcia Alves; Damiani, Clarissa; http://lattes.cnpq.br/8152502284007938; Becker, Fernanda Salamoni; http://lattes.cnpq.br/1469222111928400; Ramirez Asquieri, Eduardo; http://lattes.cnpq.br/0488056148950480; Ramirez Asquieri, Eduardo; Damiani, Clarissa; Melo, Adriane Alexandre Machado de; Silva, Jéssyca SantosRapid methods of descriptive sensory analysis are under active exploration in the field of sensory science. Methods such as check-all-that-apply (CATA) are considered a time and costeffective alternative to the conventional descriptive profile for generating sensory product maps. However, key issues for this approach remain unsolved, such as how to identify attributes for the “ideal” product included in CATA after all actual samples are evaluated. Thus, the objective of this study was to verify if, when applying the CATA methodology, the traditional way of identifying attributes for the “ideal” product, at the end of the monadic evaluation of the real products, presents differences in relation to the request of the attributes for the product. “Ideal” at the outset, prior to evaluating the products to be tested and whether or not it would be effective for better identifying desired or unwanted attributes by the consumer. Milk chocolate and whole grape juice were evaluated. Two CATA questionnaires were applied, one in the original format (CATA-F), with a 9-point hedonic scale, presented at the beginning of the evaluation and the attributes for the “ideal” product at the end of the monadic evaluation of the real products. The second model (CATA-I) presented modifications, with the attributes for the “ideal” product presented at the beginning, before the hedonic scale and evaluation of the actual products. There was a slight variation in both CATA methods concerning the description of the evaluated products and for the “ideal” product. For the products under review the differences between the methods were larger for the chocolate. Through the analysis of penalty-rewards, it is concluded, for grape juice, that if the objective of the CATA questionnaire is to obtain a more holistic assessment of the consumer's perception of the product, CATA-I would be the most suitable, with results wider than the ideal product. But, if the objective is to obtain a more specific characterization of the samples under test, the CATA-F would be more appropriate, with more specific results, illustrating that the evaluators tend to be more analytical during the evaluation process. However, it is not possible to conclude this finding for milk chocolate.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 Clostridium estertheticum em leite cru e em queijos parmesão e provolen(Universidade Federal de Goiás, 2007-10-26) ARAÚJO, Flávia Isabel da Rocha Oliveira; NUNES, Iolanda Aparecida; http://lattes.cnpq.br/2555738917312914; MESQUITA, Albenones José de; http://lattes.cnpq.br/3180029815183858The spoilage of semicooked and cooked cheeses and semihard and hard cheeses, known as late blowing, has been the focus of some studies. Some microorganisms already had been related with this spoilage including some species of Clostridium, as C. tyrobutiricum, C. butyricum, C. sporogenes and C. beijerinckii. A new species, C. estertheticum, is being incriminated in the spoilage of cooled meats packed the vacuum, which presents similar characteristics to the late blowing in cheeses, as gas production with blowing of the packing, fort flavor of rancid and presence of acid butyl. However, did not have a story on the occurrence of C. estertheticum in raw milk and cheeses. The present work evaluated 32 samples of raw milk proceeding from country properties of Goiás and 95 samples of cheeses commercialized parmesan and provolone in the retail market of Goiânia, produced in different States of Brazil. C. estertheticum was detected using of the Polimerase Chain Reaction with two pairs of primers, RF/RR and 16SEF/16SER. The effect of the not-selective enrichment of the samples in broth BHI was evaluated, in three incubation periods, five, ten and 30 days 10ºC in anaerobes. The genomics DNA was extracted following the methodology fenol:clorofórmio. The gotten results disclose to the occurrence of C. estertheticum in samples of raw milk (34,4%) and samples of cheeses parmesan and provolone (17,9%). The highest leves of C. estertheticum was gotten in the cheeses parmesan and provolone with signals of spoilage (50,0%) and normal (29,6%) and in provolone with spoilage signals (25,0%). C. estertheticum was detected with the two pairs of primers used in the amplification, being the totality of positives only gotten when it associated the two pairs. The daily pay-enrichment for extraction of the genomics DNA substantially influenced in the detention of the microorganism being the period of 10 days, what it provided better resulted for pair RF/RR. C. estertheticum was found in samples of cheeses proceeding from all the analyzed States, and in raw milk samples harvested in Goiás, what it indicates its dissemination in BrazilItem 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 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 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 Caracterização de farinhas cruas e extrusadas obtidas a partir de grão quebrados de diferentes genótipos de arroz.(Universidade Federal de Goiás, 2010-08-31) BECKER, Fernanda Salamoni; SOARES JÚNIOR, Manoel Soares; http://lattes.cnpq.br/0920319108540253; EIFERT, Eduardo da Costa; http://lattes.cnpq.br/1970715916178343The objective of this study was to characterize raw and pre-gelatinized flours obtained from broken grains of different genotypes of rice. Were used grains of rice cultivar IRGA 417, BRS Primavera and CNA 8502, vintage 2008. The raw and extruded flours were characterized physically as the expansion index (EI), color, texture, scanning electron microscopy (SRM), chemical composition, amylose content, water absorption and water solubility index (WAI / WSI) and milk (MAI/MSI), oil absorption index (OAI) and viscoamylographic properties. The cultivar IRGA 417 showed higher IE from the extrudates. The raw and extruded flours were differentiated to the parameters of color, browning, yellowing and reddening after extrusion. The raw and extruded rice flours from IRGA 417 and BRS Primavera and extruded CNA 8502 had a percentage higher than 90% of fine particles (˂ 250 microns). The SRM was observed in the presence of raw flours components intact or loose clusters, while in the extruded they presented themselves as a compact mass, amorphous. Extrusion had no effect on ash content and it was only the effect of genotype. The flours had its moisture content and lipid reduced after extrusion, while the protein content remained unchanged in IRGA 417 and CNA 8502, increasing in BRS Primavera. Extrusion increased the average amylose content in flour. The WAI, WSI, OAI, and MSI increased with the extrusion, and the MAL and MSL higher than those of WAI and WSI in raw and extruded flours of different genotypes. The initial viscosity of the raw flours was low, with high peak viscosity and subsequent drop in viscosity and high retrogradation. The flours extruded, low values of peak viscosity, final viscosity, breakdown viscosity and retrogradation were observed. Extrusion changed in physical properties in most chemical properties and technological characteristics of rice flour, varying, sometimes between genetic materials.Item Caracterização e aplicação de farinhas e féculas de Lírio-do-brejo (Hedychium coronarium koen), Algodãozinho-do-campo (Cochlospermum regium) e Batata-de-teiú (Jatropha elliptica (Pohl) Muell Arg.)(Universidade Federal de Goiás, 2018-02-28) Bento, Juliana Aparecida Correia; Soares Júnior, Manoel Soares; http://lattes.cnpq.br/0920319108540253; Soares Júnior, Manoel Soares; Bassinello, Priscila Zaczuk; Rodriguez, Armando GarciaCochlospermum regium, a native plant of the Brazilian Cerrado, known as “Algodãozinho-do- campo”, is used in folk medicine for the treatment of infections and inflammation. Jatropha elliptica (Pohl) Muell Arg is a plant belonging to the Euphorbiaceae family, native to the Brazilian Cerrado, and popularly known as "Batata-de-teiú". There is a lack of scientific knowledge about the physico-chemical and technological aspects of Jatropha elliptic and its possible applications, in foods and or medicines. Hedychium coronarium Koen, native to Nepal, is considered an invasive plant in Brazil, as it presents rapid and negative growth for plant biodiversity. Rhizomes are man-made due to their medicinal properties, such as the treatment of headache, cancer and inflammation, but it can also be a potential source for starch extraction. Algodãozinho-do-campo, Batata-de-teiú and lírio-do-brejo are rhizomatous plants with the potential to obtain starch and flour. The objective of this work was to contribute with unpublished data on the characterization of flour and starch with a probable functional value, extracted from Hedychium coronarium Koen, Cochlospermum regium and Jatropha elliptica (Pohl) Muell Arg, as well as the application of these products as substrate in the semi-solid fermentation, aiming the production of enzymatic extracts, and to evaluate the effect of the ultrasound on the lírio-do-brejo starch. The extracted starches present peculiar technological characteristics, being: the algodãozinho-do-campo starch under cooking temperature absorbs less water and solubilizes less than the corn starch, maintaining more the structure of the granules in the final product, being able to contribute to the improvement of final product texture; the batata-de-teiú starch had a low tendency to retrograde; the lírio- do-brejo starch presented high amylose content (about 59.16%), crystallinity of 19.30%, and when it was submitted to ultrasound for 15 min at 62% intensity and 12.5 g 100g-1 an increase in viscosity peak (from 1917 to 2257 cP) and reduction in tendency to retrograde (from 2079 to 1295 cP) was observed. The flours presented peculiar nutritional characteristics, antioxidant capacity, presence of phenolic compounds, low toxicity in Artêmia salina, presence of antinutritional factors, and were not efficient for the production of enzymatic extracts by semi-solid fermentation. It is concluded that they are plants with potential to obtain starch and flour.Item Efeito de diferentes métodos de extração sobre a qualidade de compostos bioativos em óleo extraído de semente de araticum(Universidade Federal de Goiás, 2018-11-30) Braga, Lucas Pereira; Goulart, Gilberto Alessandre Soares; http://lattes.cnpq.br/9128885540005276; Ramirez Asquieri, Eduardo; http://lattes.cnpq.br/0488056148950480; Damiani, Clarissa; http://lattes.cnpq.br/8152502284007938; Damiani, Clarissa; Melo, Adriane Alexandre Machado de; Becker, Fernanda SalamoniThis work aims to characterize the araticum seed, comparing it with the conventional methods of extracting the seed oil with the assistants by ultrasound and microwave and with the application of the extraction in the production of minibolos. The analyzes used to determine the variables were the quality parameters of edible vegetable oil; profile of fatty acids by gas chromatography and nuclear magnetic resonance; antioxidant capacity by DPPH and ABTS methods; thermal analysis by differential chill analysis and thermogravimetry. The araticum seed, pie flour was obtained after extraction by droplet extraction, presence of cyanogenic compounds, proximal composition, total phenolic compounds, antioxidant capacity by DPPH, FRAP and ABTS methods. Minibowders were used for the conversion of wheat flour in the proportion of 0, 5, 10, 15 and 20%, being also investigated as to the texture profile and shear strength. The oil of the wire seed was submitted to the critical capacity of antioxidant and unsaturated fatty acids, being the main fatty acids used were oleic, linoleic, palmitic and stearic acids. The arable rice seed oil is extracted for a higher quality than that extracted by Soxhlet. The method of ultrasonic aid with the difference in intensity with the antioxidant capacity and when combined with the Soxhlet, reduced the oxidation effect, unlike microwave assays with increased time and potency, was also observed in its quality of oil. Arabic seed and arabica seed meal are products with high protein content, lipid content and antioxidant capacity, which were noticed in the substitution for the production of minibolos, with the increase of the araticum seed meal, are important in protein, lipids, ashes, total phenolic set, antioxidant capacity, browning in the crust and increase of the force necessary to perform mastication.Item Isolamento, seleção e cultivo de bactérias Produtoras de lipases para tratamento de Efluentes da indústria de alimentos(Universidade Federal de Goiás, 2012-03-12) BUENO, Pabline Rafaella Mello; SOARES JÚNIOR, Manoel Soares; http://lattes.cnpq.br/0920319108540253The present work was to isolate, select and cultivate microorganisms that produce lipases to apply the wastewater treatment industry of potato chips. For the isolation of microorganisms was used for industrial effluent and sewage treatment plant. The selection of the strain producing lipase was performed on solid medium containing tributyrin and in liquid medium, with p-nitrofenolpalmitato. Optimization of lipase production was performed as variables, the concentration of corn steep liquor, soybean oil and different mineral sources. The enzyme extract and the commercial enzyme selected strain were characterized on the optimal activity and stability at different temperatures and pH values and determined the molecular weight of the commercial enzyme. For the treatment of sewage, it has been characterized and has been the optimization of hydrolysis of triglycerides of the effluent having as variables, pH, enzyme concentration, emulsifier and the influence of fed batch and batch processes. Twenty-nine were isolated microorganisms were acquired and eleven research institutes. Of these, four microorganisms were pre-selected for their higher enzymatic activity. In the selection in submerged fermentation, enzymatic activity was the best strain of Burkholderia cepacia ATCC 25416. Optimization of lipase production was obtained with corn steep liquor (13.8 to 26.2 g.L-1) and sodium nitrate (1.5 to 3.9 g.L-1). In the characterization of the lipase enzyme extract and immobilized lipase from Burkholderia cepacia, the best results were found at 37ºC and pH 8.0. Were stable at 40°C, and thermosensitive at 50 and 60°C. The inactivation of lipases template denaturation followed first order. The molecular mass of commercial enzyme was 33 kDa. For the treatment of effluent, the maximum hydrolytic activity (0.310 U.mL-1) was observed when the volume of 7% gum arabic was set at 3 mL of pH between 7.47 to 7.92 and the concentration of enzyme 0.111 to 0.148 g.mL-1. The mathematical model obtained can be used for batch process and the predictive largest possible hydrolysis of the triglycerides present in the effluent.Item Enriquecimento proteico do bagaço de malte por Rhizopus oligosporus CCT 4134 e adição em dietas de juvenis de tilápia do Nilo (Oreochromis niloticus)(Universidade Federal de Goiás, 2015-09-29) Canedo, Marianny Silva; Silva, Flávio Alves da; http://lattes.cnpq.br/0117978009301253; Silva, Flávio Alves da; http://lattes.cnpq.br/0117978009301253; Oliveira, Tatianne Ferreira de; Montano, Inti Doraci CavalcantiThe majority of agroindustrial by-products are rich in low digestible fiber, and the bioconversion process for the production of microbial protein can be a practical and promising alternative to increase the protein content and nutritional value of substrate and food quality, turning these fibers into digestible components for the feeding of non-ruminant animals. Thus, this paper was aimed at protein enrichment of brewery spent grain by Rhizopus oligosporus CCT 4134 by solid state fermentation to be added in diets of juvenile Nile tilapia (Oreochromis niloticus). Solid state fermentation experiments were performed in order to determine the highest protein increment studying variables initial moisture (50, 60 and 70%) and supplemental nitrogen sources (ammonium sulfate, urea and sodium nitrate). To study the addition of fermented brewery spent grain in diets of Nile tilapia, 120 juveniles were used, divided into 24 boxes representing the six levels of addition (0, 2, 4, 6, 8 and 10%) of fermented brewery spent grain and four replications of each treatment. Fish were fed for 67 days between May and August 2015, the period where the water temperature was below the thermal comfort for the species. Solid state fermentation provided protein enrichment of brewery spent grain in about 2 and 4 times the content of crude and soluble protein, respectively, and is considered an alternative to use of industrial by-products to replace traditional ingredients in diets of juvenile Nile tilapia, because with the addition of fermented brewery spent grain, no significant difference in productive performance, hematological and biochemical parameters of juveniles Nile tilapia was found. Thus, the fermentation of brewery spent grain is a good alternative to be used as substrate for the cultivation of Rhizopus oligosporus and microbial protein production, allowing its use as a protein supplement in diets for juvenile Nile tilapia, with addition of up to 10 % without compromising growth performance and hematological parameters of the species.Item Efeito da adição de proteínas de soja e da substituição total e parcial de gordura por inulina em ricota cremosa(Universidade Federal de Goiás, 2014-06-16) Capra, Taís Cristina; Torres, Maria Célia Lopes; http://lattes.cnpq.br/2328345152247024; Takeuchi, Katiuchia Pereira; http://lattes.cnpq.br/1724899631394370; Naves, Maria Margareth Veloso; Hernandes, Thaís; Takeuchi, Katiuchia PereiraThe effect of soy protein addition and partial and total fat replacement by inulin on physic, chemical, rheological and sensory properties of creamy ricotta was evaluated. Control sample and mixed creamy ricotta (with soy protein) with addition or not of inulin and with addition or not of cream were manufactured and abovementioned properties were contrasted. Samples without cream had fat content about 2,6 % and samples with cream had fat content between 9 and 12 %. Soy proteins increased yield, color intensity, firmness, consistency, syneresis and taste sensorial acceptation of creamy ricotta. Total fat replacement by inulin (3 %), decreased color luminosity and intensity, and all sensory attributes analyzed and increased syneresis, adhesiveness, consistency and firmness of creamy ricottas. Total fat replacement by inulin (6 %), decreased color luminosity and intensity, and increased work of adhesion and adhesiveness of creamy ricotta. Partial fat replacement by inulin (3 and 6 %) did not affect on color luminosity, intensity and hue, nor on firmness, consistency, adhesiveness, work of adhesion, however increased syneresis of creamy ricotta. Soy proteins addition and total and partial fat replacement by inulin did not affect substantially on rheological behavior at linear viscoelastic region among samples of creamy ricottas. Spreadability sensory acceptance was inversely related with adhesiveness and work of adhesion while sensorial consistency was directly related with instrumental consistency and firmness. All samples presented rheological behavior as weak gel, as observed from mechanical spectra. Both at room temperature (30 °C) and in cold temperature (10 °C) samples showed microstructural stability and it was noted tendency to increase elastic behavior over time. Partial fat replacement by inulin (3 %) was the most indicated formulation, because this sample showed good properties, besides soy proteins and low fat content, promising a great nutritional appeal.Item Envelhecimento de cachaça orgânica em barris de diferentes madeiras(Universidade Federal de Goiás, 2014-08-15) Cardoso, Karla Cristina Rodrigues; Caliari , Márcio; http://lattes.cnpq.br/3640042461439305; Silva, Flávio Alves da; http://lattes.cnpq.br/1713250447051507; Silva , Flávio Alves da; Rodrigues, Aramando Garcia; Ramirez Asquieri , Eduardo; Oliveira, Tatianne Fereira; Garcia, Marina CostaThe aim of this work was to study the aging process of organic sugarcane spirit in different woods and characterize the evolution of this process. The organic sugarcane spirit was stored for twelve months in wooden barrels (ipê, jatobá and sassafrás) with three treatments, each treatment consisted of four replications. Monthly samples to perform physical and chemical analyzes were collected: Volatile acidity, antioxidant activity, phenolic compounds, color, density, dry extract, alcohol content and pH. In six twelve months the content of volatile components as aldehydes, esters, methanol, higher alcohols, furfural and ethyl carbamate were analyzed. After twelve months of aging sensory analysis was carried out by means of acceptance tests in order to evaluate the beverage in relation to the color, aroma, the taste and overall impression. Regardless of the wood that the barrel was built, the aged organic sugarcane spirit showed darker and higher concentration of volatile acidity, pH, density, dry extract, phenolic compounds and antioxidant activity. Moreover, all the barrels of different woods showed a reduction in alcohol content during aging, and the barrels of jatobá and sassafrás showed lower values established by the Brazilian legislation. The volatile components of aged organic sugarcane spirit follow the quality standards established by national law, except for the content of higher alcohols and ethyl carbamate that were above the established values. The results of sensory analysis showed significant differences only for the "flavor" attribute, the organic sugarcane spirit barrels stored in ipê. Other woods (jatobá and sassafrás) showed no significant differences in the attributes color, flavor, odor and overall impression during the reported aging.Item Uso de revestimentos comestíveis ativos com nanofibras celulosídicas de casca de arroz na pós-colheita de frutas(Universidade Federal de Goiás, 2017-03-01) Careli-Gondim, Ítalo; Boas, Eduardo Valério de Barros Vilas; http://lattes.cnpq.br/6391481513190883; Caliari, Márcio; http://lattes.cnpq.br/3558164788327179; Soares Júnior, Manoel Soares; http://lattes.cnpq.br/0920319108540253; Soares Júnior, Manoel Soares; Souza, Eli Regina Barboza de; Garcia, Marina CostaWith the large accumulation of non-biodegradable packaging waste, along with the difficulty of recycling most of them, the stimulus to develop biodegradable packaging from renewable sources and contributes to the preservation of fruit quality. The present study aimed to produce and characterize edible films based on rice flour, pectin and sorbitol, applying the casting technique, and to evaluate the effect of the addition of rice husk celluloid nanofibers and potassium sorbate solution. The films were evaluated for mechanical properties, water vapor permeability, pH, opacity and water solubility, and characterized the best thermal properties, wettability and microstructural characteristics to be applied in fruits as an edible coating in order to increase the time Postharvest. Strawberry, guava and avocado were coated for 20 days, a post-harvest study was carried out with respect to the physiochemical and physiological quality of the respiratory rate, loss of mass, pH, soluble solids, titratable acidity, ascorbic acid content, Antioxidant activity, total phenolics, color, texture and pigments (chlorophyll and anthocyanins). The films with 5 g of rice flour, 5 g of pectin, 25 mL of sorbitol solution, 3 mL of rice husk cellulosic nanofibres and 2 mL of potassium sorbate solution show good processability, allowing the production of edible coating, With mechanical properties, water vapor barrier and opacity that may contribute to prolong post-harvest time of fruits. It is possible to double the shelf life of strawberries by applying the edible coating. The coating contributed to delay the ripening of the avocados, reducing the respiratory rate, the loss of mass, helping to maintain the firmness of the fruits and delaying the ripening of the fruits for 12 days with the application of the coating. The edible coating contributed to retarding the metabolism of the coated guava by doubling the ripening start time along the refrigerated storage.Item 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.