The effect of particle size (PS), cultivars (C), and their interactions (PS × C) on the hydration of whole wheat flour (WWF) intended for cookie production was evaluated by different approaches. ...Three Brazilian wheat cultivars and three particle sizes were evaluated. Total arabinoxylans content was affected by PS, increasing up to 6.18 times with the reduction in particle size. Water-soluble arabinoxylans were more influenced by the cultivar. The water absorption capacity by farinograph indicated that the PS had a greater influence, with high absorption in fine particle size flour. Water absorption based on swelling capacity and absorption kinetics by Enslin-Neff device evidenced high water absorption for coarse particle size flour, regardless the cultivar. ORS Vintecinco cultivar demonstrated the best hydration properties and desired quality for short-dough cookies. The different methods to predict the hydration properties of the flours resulted in different behaviors, demonstrating that the presence of outer layers of the grain of WWF promotes distinct mechanisms in the water absorption capacity, which are significantly influenced by genotype and particle size factors.
•Particle size and cultivar affect whole wheat flour (WWF) hydration properties.•Hydration is extremely important in WWF intended for cookie production.•Fine WWF had the highest total arabinoxylan content and water absorption.•ORS Vintecinco cultivar had better hydration properties.•ORS Vintecinco cultivar presented the desired flour quality for whole grain cookies.
Essential oils have been studied to replace synthetic chemical preservatives, among these oils, the thyme essential oil stands out. However, in addition to promoting microbial control, synthetic ...chemical preservatives impart a characteristic color to inlaid products, a parameter not attained by the application of essential oils. This study aimed to evaluate the effect of the joint addition of thyme essential oil and powdered beet juice to meat sausage, for a partial or total reduction of the addition of nitrates and nitrites. The thyme essential oil showed a high inhibitory action against Staphylococcus aureus and Escherichia coli in the concentration of 9.17 mg/mL, and bactericidal effect in the concentrations of 9.17 mg/mL and 36.68 mg/mL respectively, in all tests applied in vitro. When applied to meat sausages, it showed an inhibitory effect against coagulase-positive Staphylococcus, reducing the microorganism count, and partial inhibition of aerobic mesophilic bacteria. No interference was observed in the multiplication of thermotolerant coliforms in the meat product. When evaluated sensorially, the sausage presented good general acceptability, with acceptance levels above 75%. The combined uses of thyme essential oil and powdered beet juice showed potential viability for use in substitution for nitrates and nitrites in meat sausages.
•Thyme essential oil has antimicrobial activity in vitro against Staphylococcus aureus and Escherichia coli.•Thyme essential oil and powdered beet juice promoted the control of microorganisms in meat sausages.•Meat sausages with thyme essential oil or powdered beet juice have good sensory acceptance.
Summary
The objective of this study was to evaluate the effects of different amylose content and conditioning moisture on the technological and sensorial properties of extrudate gluten‐free breakfast ...cereals from rice and corn flours. Extrusion was applied to develop breakfast cereals from low‐, medium‐ and high‐amylose rice flours combined with corn flour (70:30 w/w), and different conditioning moisture (15% and 17%). When the conditioning moisture was 15%, the extrudates presented lower expansion, hardness and fracturability, when compared to 17% moisture. Extrudates obtained from the combination of rice and corn flours provided light and slightly yellow products, with low values of hardness and fracturability. The micrographs showed the presence of pores, air bubbles and an uneven surface. For industry application, the extrudate with low‐amylose rice flour and conditioning moisture of 15% is recommended due to greater expansion and less retrogradation, features that extend shelf life. This cereal was best accepted sensorially.
Development of extrudate gluten‐free breakfast cereals from rice and corn flours with different amylose content.
The objective of this study was to use a method of acid decomposition in a semi-closed system with cold finger in colostrum silage samples, for the determination of Ca, Fe, K, Mg, Na and Zn. ...Colostrum silage samples from five different bovine were studied. Analyte determinations were carried out by flame techniques. In the decomposing system, 5mL of sample and 5mL of HNO3 per 200°C were used for 2h, ending with the addition of 1mL of H2O2 for 30min at 120°C. Accuracy was evaluated by recovery tests, with results ranging from 83 to 120%, and by the low RSD values (<11.2%). Results differed significantly (95% confidence) between samples with higher levels than those found in milk and this fact reveals that the silage process allows the maintenance of minerals compounds present in colostrum. Furthermore, the values for the elements found in the colostrum silage are close to the values found in the literature for colostrum.
•Concentrations of Ca, K, Na, Mg, Zn and Fe were determined in five colostrum silage.•The acid decomposition in a semi-closed system was efficient to decompose the samples.•The method is fast, inexpensive and can be applied for routine analysis.
Cactus fruits have distinctive sensory characteristics and are highly nutritious. Despite that, these unconventional food plants are little used and undervalued in the Brazilian diet. Therefore, this ...work aims to observe Brazilian participants' perceptions and interest in cactus fruit consumption. Thus, an online survey was applied to identify these foods' frequency, motivation, and forms of consumption. To analyze consumers' perception, a free‐word association test about cactus fruits was carried out with the survey. The responses obtained from 611 participants revealed that few (36.8%) have already consumed it, motivated mainly by curiosity (41.4%). However, from the positive associations evidenced in the sensory test and the interest in experimenting (93.2%), it is observed that cactus fruits have a niche in the market due to their nutritional attributes and can be inserted fresh or as food products (e.g., jam/compote, juice, and ice cream) into the Brazilian diet.
Practical Applications
This study can promote the consumption and valorization of cactus fruits considering that they present nutritional characteristics beneficial to human health. Associated with Food and Nutritional Security, these fruits become an economically sustainable opportunity to be studied in new product development. Furthermore, the survey and the Free‐word Association Test can be used to guide the possible market niches with significant acceptance by the population. Thus, a profitable opportunity for consumption and marketing is evidenced, whether in nature, processed, or even new products, such as juices, teas, or bakery products.
Evaluation of the potencial consumption of cacti fruit.
Considering the low availability of gluten-free products that are offered an affordable price and good sensory characteristics, the main objective of the study was developed a gluten-free muffin ...based on green banana flour and evaluate their physical–chemical and sensorial aspects. The quality of the muffin was analyzed through such moisture content, ashes, proteins, lipids, fiber, carbohydrates, total caloric content, yield mass, weight loss in the supply, antioxidant activity, protein digestibility, and hedonic scale. The results showed that the gluten-free muffin had a moisture content of 26.7%, ash of 2.39%, lipids of 15.4%, proteins of 10.3%, fibers of 1.2%, carbohydrates of 44.0%, the total caloric value of 261.2 kcal, high protein digestibility and moderate antioxidant activity. The acceptability index was 84.5%. It has been concluded that gluten-free muffin with green banana flour is a viable alternative for the reason that they have higher protein content than other alternative flours.
In recent years there has been an increase in the supply and variety of dairy products with probiotic claims; the objective of this paper was to evaluate the perception and profile of consumers, ...their beliefs about probiotic effectiveness, consumption habits and their understanding of the information provided on packaging. Through the technique of Word Association, it was observed that the most cited dimension was “sensory characteristics”, which covers the words: appearance, texture and flavour. Nutritional and health-related aspects were significantly frequent for probiotic yoghurt products, being cited mainly by words related to intestinal health. Consumers were found to be unaware some probiotic dairy products. The Attitudinal Questionnaire revealed that consumers do not understand information contained on the labels and attested the high cost of probiotic dairy. It was possible to identify factors that influence perception and buying attitude of consumers.
Studies on gluten-free products reported on the following research are based on alternative refined flours, thus data on the development of nutrient-dense, whole-grain and fiber rich gluten free ...baked goods with sensory and quality properties similar to those baked goods containing gluten are lacking. This study aimed to develop a gluten-free cake with flour of cowpea, quinoa, proso millet, chickpeas, flaxseed and white rice. We assessed the chemical composition of the cake, including the content of minerals, the texture profile, and the sensory profile. The content of protein showed an increase of 3% when compared to cakes sold in regular shops. The contents of iron, magnesium and zinc represented, respectively, 26, 34.2 and 20% of Daily Reference Intake, which enables this cake to be considered as a source of these minerals. The analysis of sensory characteristics of the cake showed hedonic percentages higher to “liked very much”. The acceptance index was 84%, which indicates that the product is sensorially accepted. Therefore, the cake made with six whole-grain flours is a viable alternative as a gluten-free food and as a source of minerals and proteins.
The aims of this study were to develop and characterize a fermented sausage produced with different percentages of mutton (from adult female sheep, over four years old) and additional native starter ...cultures. Three treatments of fermented sausage were prepared: (T1) 30% of mutton; (T2) 60% of mutton; (T3) 90% of mutton. Starter cultures Staphylococcus xylosus LQ3 and Pediococcus pentosaceus P38 were used for the fermentation/maturation process. The parameters of aw, pH, acidity, weight loss, and monitoring of native starter cultures were evaluated during the fermentation and maturation processes. After maturation, the sausages were assessed for texture profile, color, lipid profile, volatile compounds and sensory analysis. Based on principal components analysis (PCA), it was verified that as mutton was added, there was a reduction of unsaturated fatty acids and an increase in red tonality. T2 showed higher ester production, which possibly positively influenced the acceptance of the aroma of the sausage. Sensorial analysis demonstrated that T2 had a greater tendency to be accepted. It can be concluded that up to 60% of meat from adult sheep can be used in the preparation of fermented sausages and that the use of native cultures attributed positive and typical characteristics to fermented sausage.
•Mutton addition showed little influence on pH, acidity, Aw and weight loss.•Mutton addition increased saturated fatty acids and red tonality.•Mutton addition did not affect the LAB population.•Sausage with native culture and mutton showed high acceptance.•Results demonstrated the potential use of mutton in fermented sausages.
ABSTRACT Minimally processed strawberries have high acceptability but a short shelf life. The application of edible coatings with essential oils may be an alternative to preserve these fruits. Our ...objective was to develop, apply and characterize the effect of bioactive edible coatings based on agar or sodium alginate with thyme and/or sweet orange essential oils with antimicrobial properties, mainly against Listeria monocytogenes, for strawberries. The effect of the coatings on the physicochemical, microbiological, and sensory properties that determine the shelf life of strawberries was verified at 1, 8, and 15 days. The effect against Listeria monocytogenes bacteria in strawberries artificially contaminated with this microorganism was also evaluated. Thyme and sweet orange essential oils had thymol and D-limonene, respectively, as main components. Alginate coating with sweet orange and thyme essential oil showed the best results. For Listeria monocytogenes, the coating applied after fruit contamination had an antimicrobial effect.
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