•Total content of Ba, Cd, Co, Cr, Cu, Fe, K, Li, Mg, Mn, Mo, Pb and Zn in Creole beans was evaluated after acid decomposition.•For the Cr, Li and Mo the concentrations were below the limit of ...detection of the method.•Bioaccessibility of minerals in Creole beans was studied through an in vitro digestion process.•Ba, Cu, Fe, Mn and Zn showed detectable values of bioaccessibility on raw beans and Ba, Cu, Fe, Mn, Pb and Zn on cooked beans.•The minerals were determined by MIP OES.
The present study evaluated the total and bioaccessible concentrations of minerals in raw and cooked Creole beans. An analytical methodology was optimized, which involved several steps from sample preparation, accuracy study, data treatment, and instrumental analysis – using a microwave-induced plasma optical emission spectrometer (MIP OES). The present study provides information about the total concentration of the metals Ba, Cd, Co, Cr, Cu, Fe, K, Li, Mg, Mn, Mo, Pb, Zn and the bioaccessible fraction of metals Ba, Cu, Fe, Mn, Pb and Zn in three different types of creole beans. The elements that presented a greater quantity on all beans, both raw and cooked, were K and Mg. K varied from 12,600 to 13,300 mg/kg for the raw beans and 4590–10300 mg/kg for the cooked beans. Mg varied between 1620 and 1980 mg/kg for the raw beans and 670–1040 mg/kg for the cooked beans. The BRS Expedito type showed a higher concentration of K and Mg on raw and cooked beans. However, when the bioaccessibility study was carried out among the elements listed above, the most bioaccessible were Cu and Zn. Cu presented a bioaccessible fraction percentage between 52.6–59.2% for raw beans and 38.5–61.2% for cooked beans. Zn presented a bioaccessible fraction percentage between 45.6–50.6% for raw beans and 43%–63.5% for cooked beans. The results found on this study indicate that, possibly, the water and the cooking process significantly influences the mineral content. Also, studying mineral concentration on cooked beans is more nutritionally important than characterizing the raw grain, as beans are a type of food mostly consumed on its cooked form.
Abstract Pumpkin (Cucurbita maxima) research has been growing because of its characteristics, such as the attractive color, low-cost production, nutritional potential, and functional properties for ...food application. In this context, pumpkin processing for flour production provides a full possibility for the consumption of this vegetable, being thus an alternative for the agribusiness. Research institutes are developing new genotypes for multiple applications of this vegetable. The objective of this study was to characterize pumpkin flours from four access and evaluate its physicochemical characteristics, carotenoid content, and protein digestibility. The dried pumpkins were ground in a knife mill and stored in a glass bottle at room temperature and protected from light. The pumpkin flours presented different proximal composition. All flours presented low water activity, which is microbiologically safe for storage. As for the absorption index and water solubility, both presented high values compared to the values of other flours found in the literature. The flours presented colorimetric profile from yellow to orange, and are rich sources of carotenoids and fibers. The four samples presented high values of protein digestibility, desired for food application. The results indicate that the four pumpkin access flours are indicated for application in foods.
Sementes crioulas são aquelas que passam somente pela seleção natural, sem modificação genética e sem a utilização de agrotóxicos. A retirada do glúten é um grande desafio, pois possui grande ...contribuição para a estrutura reológica dos alimentos. Nesse trabalho o objetivo foi desenvolver cookies sem glúten com farinhas de milho crioulo com boa qualidade nutricional e aceitabilidade sensorial. Foram realizados duas formulações: cookies com farinha de milho crioulo e cookie com farinha de milho comercial. As análises de umidade e de cinzas foram determinadas seguindo as metodologias estabelecidas pelo Instituto Adolfo Lutz. As determinações de lipídeos, proteínas e fibras foram executadas seguindo os métodos da Association of Official Analytical Chemists; e os valores de carboidratos foram obtidos por diferença. Na análise sensorial, avaliou-se os atributos, tais como: aparência, odor e aroma, sabor, textura, impressão global e teste de preferência. A farinha de milho crioula apresentou valores significativamente maiores (p>0,05) quanto à umidade, lipídeos, proteínas, cinzas e fibra bruta quando comparado à farinha de milho comercial. Os cookies com farinha de milho crioula obtiveram maiores teores de umidade, lipídeos, cinzas e fibra bruta, enquanto cookies com farinha de milho comercial apresentaram maiores teores de carboidratos. Em relação à análise sensorial, os cookies com farinha de milho crioula obtiveram melhor aceitação para sabor, textura, odor e aroma e impressão global, obtendo melhor preferência e intenção de compra do que cookies com farinha de milho comercial. Portanto, caracteriza-se uma boa opção de produto sem glúten para a população celíaca.
Creole seeds come by natural selection, without genetic modification and without the use of pesticides. Producing gluten-free foods is a challenging process, as gluten is a major contributor to the ...rheological structure of foods. The objective of this work was to develop gluten-free cookies with creole corn flour with good nutritional quality and good sensory acceptability. Two formulations were made: cookies with creole corn flour and cookie with commercial corn flour. Moisture and ash analyze were determined following the methodologies established by the Instituto Adolfo Lutz. Lipid, protein and fiber determinations were performed following the methods of the Association of Official Analytical Chemists; and carbohydrate values were obtained by difference. In the sensory analysis, the following attributes were evaluated: appearance, odor and aroma, flavor, texture, global impression and preference test. Creole corn flour showed significantly higher values (p>0.05) for moisture, lipids, proteins, ash and crude fiber when compared to commercial corn flour. Cookies with creole corn flour had higher levels of moisture, lipids, ash and crude fiber, while cookies with commercial corn flour had higher levels of carbohydrates. Regarding the sensory analysis, cookies with creole corn flour obtained better acceptance for flavor, texture, odor and aroma and overall impression, obtaining better preference and purchase intention than cookies with commercial corn flour. Therefore, cookies with creole corn flour can be a good option for the celiac population due to its nutritional quality and good acceptability. Key words: Acceptability. Sensory analysis. Celiacs. Centesimal composition. Sementes crioulas sao aquelas que passam somente pela selecao natural, sem modificacao genetica e sem a utilizacao de agrotoxicos. A retirada do gluten e um grande desafio, pois possui grande contribuicao para a estrutura reologica dos alimentos. Nesse trabalho o objetivo foi desenvolver cookies sem gluten com farinhas de milho crioulo com boa qualidade nutricional e aceitabilidade sensorial. Foram realizados duas formulacoes: cookies com farinha de milho crioulo e cookie com farinha de milho comercial. As analises de umidade e de cinzas foram determinadas seguindo as metodologias estabelecidas pelo Instituto Adolfo Lutz. As determinacoes de lipideos, proteinas e fibras foram executadas seguindo os metodos da Association of Official Analytical Chemists; e os valores de carboidratos foram obtidos por diferenca. Na analise sensorial, avaliou-se os atributos, tais como: aparencia, odor e aroma, sabor, textura, impressao global e teste de preferencia. A farinha de milho crioula apresentou valores significativamente maiores (p>0,05) quanto a umidade, lipideos, proteinas, cinzas e fibra bruta quando comparado a farinha de milho comercial. Os cookies com farinha de milho crioula obtiveram maiores teores de umidade, lipideos, cinzas e fibra bruta, enquanto cookies com farinha de milho comercial apresentaram maiores teores de carboidratos. Em relacao a analise sensorial, os cookies com farinha de milho crioula obtiveram melhor aceitacao para sabor, textura, odor e aroma e impressao global, obtendo melhor preferencia e intencao de compra do que cookies com farinha de milho comercial. Portanto, caracteriza-se uma boa opcao de produto sem gluten para a populacao celiaca. Palavras-chave: Aceitabilidade. Analise sensorial. Celiacos. Composicao centesimal.
Creole seeds come by natural selection, without genetic modification and without the use of pesticides. Producing gluten-free foods is a challenging process, as gluten is a major contributor to the ...rheological structure of foods. The objective of this work was to develop gluten-free cookies with creole corn flour with good nutritional quality and good sensory acceptability. Two formulations were made: cookies with creole corn flour and cookie with commercial corn flour. Moisture and ash analyze were determined following the methodologies established by the Instituto Adolfo Lutz. Lipid, protein and fiber determinations were performed following the methods of the Association of Official Analytical Chemists; and carbohydrate values were obtained by difference. In the sensory analysis, the following attributes were evaluated: appearance, odor and aroma, flavor, texture, global impression and preference test. Creole corn flour showed significantly higher values (p>0.05) for moisture, lipids, proteins, ash and crude fiber when compared to commercial corn flour. Cookies with creole corn flour had higher levels of moisture, lipids, ash and crude fiber, while cookies with commercial corn flour had higher levels of carbohydrates. Regarding the sensory analysis, cookies with creole corn flour obtained better acceptance for flavor, texture, odor and aroma and overall impression, obtaining better preference and purchase intention than cookies with commercial corn flour. Therefore, cookies with creole corn flour can be a good option for the celiac population due to its nutritional quality and good acceptability.
Nowadays, there is considerable concern about the consumption of high fat and low fiber foods. The objective was to develop instant noodles (IN) with functional properties by adding 10% green banana ...flour (GBF), and determine the effect of this on the dough rheological properties. Noodles were obtained through sheeting, steaming and frying process. The IN were characterized for their moisture, fat, resistant starch (RS), texture and color. The proximate composition showed that GBF was rich in ash (3.16%), fiber (8.88%) and RS (45.70%), being an attractive raw material for the production of functional IN. When 10% GBF was added, rheological properties of dough changed because of dilution of gluten, making it weaker, but with enough extensibility and elasticity for functional IN production. The addition of 10% GBF significantly reduced the oil content in all the frying times, when compared to the control noodles, increasing also RS content. Ban10 noodles showed a lower L* value (78.12), indicating a darker color than the control noodles (92.36). In analyzing the firmness of Ban10 noodles, a decrease was observed due to dilution of gluten. However, Ban10 noodles showed a better nutritional profile due to the increase in ash and dietary fiber contents. In conclusion it can be affirmed that Ban10 noodles can be considered as functional IN, due to the presence of fiber (5.79%) and RS (3.98%) contents in the final product.Atualmente, existe uma preocupação com relação ao consumo de alimentos com alto teor de gordura e baixo em fibras. Neste trabalho, objetivou-se desenvolver macarrão instantâneo com propriedades funcionais através da adição de 10% de farinha de banana verde (FBV) e determinar os efeitos nas propriedades reológicas da massa. Os macarrões instantâneos foram obtidos por processos de laminação, cozimento a vapor e fritura. Os macarrões foram caracterizados quanto à umidade, gordura, amido resistente, textura e cor. A composição centesimal mostrou que a FBV contém alto teor de cinzas (3,16%), fibras (8,88%) e amido resistente (45,70%), sendo uma matéria-prima interessante na produção de macarrão instantâneo funcional. Quando adicionado 10% de FBV à farinha de trigo as propriedades reológicas da massa foram alteradas, em razão da diluição do glúten, tornando-o mais fraco, mas com extensibilidade e elasticidade suficiente para a produção de macarrão instantâneo funcional. A adição de FBV reduziu significativamente o teor de gordura em todos os tempos de fritura e aumentou o teor de amido resistente, quando comparado ao macarrão instantâneo controle. Os macarrões Ban10 apresentaram um menor valor no parâmetro L* (78,12), indicando uma coloração mais escura do que o controle (92,36). A adição de FBV diminuiu a firmeza dos macarrões, em decorrência da diluição do glúten. No entanto, os macarrões Ban10 apresentaram um melhor perfil nutricional, pelo aumento no teor de cinzas e fibra alimentar total. Em conclusão, pode ser afirmado que os macarrões Ban10 podem ser considerados funcionais, em razão do teor alto de fibra (5,79%) e de amido resistente (3,98%).
Abstract Pumpkin (Cucurbita maxima) research has been growing because of its characteristics, such as the attractive color, low-cost production, nutritional potential, and functional properties for ...food application. In this context, pumpkin processing for flour production provides a full possibility for the consumption of this vegetable, being thus an alternative for the agribusiness. Research institutes are developing new genotypes for multiple applications of this vegetable. The objective of this study was to characterize pumpkin flours from four access and evaluate its physicochemical characteristics, carotenoid content, and protein digestibility. The dried pumpkins were ground in a knife mill and stored in a glass bottle at room temperature and protected from light. The pumpkin flours presented different proximal composition. All flours presented low water activity, which is microbiologically safe for storage. As for the absorption index and water solubility, both presented high values compared to the values of other flours found in the literature. The flours presented colorimetric profile from yellow to orange, and are rich sources of carotenoids and fibers. The four samples presented high values of protein digestibility, desired for food application. The results indicate that the four pumpkin access flours are indicated for application in foods.
O escurecimento enzimático e o amolecimento são as principais alterações que podem afetar pêssegos minimamente processados (MP). Objetivou-se avaliar a aplicação de L-cisteína (Cis), ácido ...L-ascórbico (AA) e cloreto de cálcio (CC) no controle do escurecimento enzimático e da perda de firmeza de polpa de pêssegos MP, cv. 'Esmeralda'. Os frutos foram processados e, após o fatiamento, imersos nos tratamentos: (I) água (controle); (II) AA+CC; (III) Cis+CC; e, (IV) Cis+AA+CC. Em seguida, as fatias foram acondicionadas em embalagens rígidas envoltas com filme PVC de 30µm de espessura e armazenadas durante seis dias a 4±1°C e 85±3% UR. As amostras foram avaliadas quanto aos aspectos físico-químicos, enzimáticos e sensoriais a cada dois dias. O tratamento Cis+AA+CC resultou em maiores valores de L* e h°, o que indica ter sido o mais eficaz na prevenção do escurecimento. Os tratamentos com L-cisteína resultaram em menor atividade da polifenoloxidase (PPO) e o tratamento Cis+AA+CC foi o mais efetivo na contenção da atividade da peroxidase (POD), indicando que o melhor desempenho desse tratamento está associado à menor atividade de PPO e POD. A avaliação sensorial indicou que o tratamento Cis+AA+CC foi o mais eficiente, proporcionando a manutenção de características sensoriais aceitáveis aos pêssegos MP, cv. 'Esmeralda'.The enzymatic browning and firmness loss are the major changes that could affect fresh-cut peaches. The objective was to evaluate the application of L-cysteine (Cis), L-ascorbic acid (AA) and calcium chloride (CC) in the control of browning enzymatic and loss of firmness of minimally processed dried peaches, cv. 'Esmeralda'. The fruits were processed industrially and, after slicing, immersed in treatments: (I) water (control); (II) AA+CC; (III) Cis+CC and (IV) Cis+AA+CC. After, the slices were packed in packages sealed with PVC film 30µm thick and stored for six days at 4±1°C and 85±3% UR. The samples were evaluated for their physical-chemical, enzymatic and sensory aspects every two days. Treatment Cis+AA+CC resulted in higher values of L* and h°, which indicates that it was the most effective in browning prevention. Treatments with L-cysteine resulted in lower activity of polyphenoloxidase (PPO) and treatment Cis+AA+CC was the most effective in containing peroxidase (POD) activity, indicating that the best performance for such treatment is associated with lower activity of PPO and POD. The sensory evaluation indicated that the treatment Cis+AA+CC was the most efficient, providing the maintenance of the sensory characteristics acceptable for fresh-cut peaches, cv. 'Esmeralda'.
O escurecimento enzimático e o amolecimento são as principais alterações que podem afetar pêssegos minimamente processados (MP). Objetivou-se avaliar a aplicação de L-cisteína (Cis), ácido ...L-ascórbico (AA) e cloreto de cálcio (CC) no controle do escurecimento enzimático e da perda de firmeza de polpa de pêssegos MP, cv. 'Esmeralda'. Os frutos foram processados e, após o fatiamento, imersos nos tratamentos: (I) água (controle); (II) AA+CC; (III) Cis+CC; e, (IV) Cis+AA+CC. Em seguida, as fatias foram acondicionadas em embalagens rígidas envoltas com filme PVC de 30µm de espessura e armazenadas durante seis dias a 4±1°C e 85±3% UR. As amostras foram avaliadas quanto aos aspectos físico-químicos, enzimáticos e sensoriais a cada dois dias. O tratamento Cis+AA+CC resultou em maiores valores de L* e h°, o que indica ter sido o mais eficaz na prevenção do escurecimento. Os tratamentos com L-cisteína resultaram em menor atividade da polifenoloxidase (PPO) e o tratamento Cis+AA+CC foi o mais efetivo na contenção da atividade da peroxidase (POD), indicando que o melhor desempenho desse tratamento está associado à menor atividade de PPO e POD. A avaliação sensorial indicou que o tratamento Cis+AA+CC foi o mais eficiente, proporcionando a manutenção de características sensoriais aceitáveis aos pêssegos MP, cv. 'Esmeralda'.
This study aimed to assess the acceptability of two preparations of Argentine anchovy with 69 untrained panelists of a university in the southern state of Rio Grande do Sul, Brazil, given the ...importance of fish consumption for health, the need to increase fish consumption by the Brazilian population and the possibility of using a new self-sustaining fishery resource. Acceptability was assessed using a scale of 7 points and purchase intent by a 5-point scale. Chemical composition of preparations was analyzed in the laboratory, following the methodology of Adolfo Lutz Institute. The results showed that the pizza and baked rice with anchovy had excellent acceptability, 92% and 86%, respectively. There was a significant difference between the averages of preparations, in which the pizza achieved better acceptability and better purchase intent than the baked rice with anchovy. In the analysis of the chemical composition of preparations, the pizza had a higher content of protein and fat due to use of other ingredients with high protein content and vegetable oil. It was concluded that both preparations with anchovy could be an excellent vehicle to include fish more often in people’s diet and increase the consumption of fish in Brazil.
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