Uso de diferentes agentes ligantes no desenvolvimento de barra de cereal salgada adicionada de chia (Salvia hispânica L.)

The objective of this study was to evaluate different binders when preparing salt cereal bars and to characterize them as physical, physico-chemical and sensory parameters. Four formulations of different cereal bars using binders have been developed. The evaluated binders were collagen, guar gum, xanthan gum and psyllium. The developed cereal bars were evaluated according to their physical characteristics (color and texture), physicochemical (pH, moisture, ash, protein, lipids, Aw, crude fiber) beyond their calorie, fatty acid composition and concentration of the main minerals. Among the four binding agents evaluated, psyllium stood out due to its physicochemical characteristics. A cereal bar high in protein and fiber; low in carbohydrates and water activity. The binding agent guar gum and xanthan showed characteristics similar to psyllium, especially regarding to fiber content. Collagen as binder gave the final product a high level in protein and lipid. The color and texture analyzes showed that the salt cereal bars had the color and crispness characteristics for this type of product. Regarding to the composition in the fatty acid, the developed bars offer a good supply of essential fatty acids to the human body. The same was observed regarding to mineral contents. Sensory, salt cereal bars made with chia showed good acceptability, highlighting the elaborate bar with psyllium binder. Different binders demonstrated technological efficiency in the preparation of salt cereal bars. The binder psyllium agent over others showed better physical-chemical and sensory characteristics. However, in general the product has healthy and nutritional characteristics it may be indicated for a protein diet with high fiber content and free sugars.

Crescimento micelial de Ganoderma lucidum em diferentes substratos e relação com concentração de β-Glucanas, atividade antioxidante e efeitos sobre o desempenho de coelhos

Ganoderma lucidum is a medicinal mushroom traditionally consumed in Asian countries that presents several beneficial effects already verified. Despite all studies about their bioactive compounds, the best cultivation media enrichment aiming to increase the production of these compounds is still uncertain. Besides, few studies are related to the performance of production animals. In order to test different cultivation media for G. lucidum mycelia, agricultural residues (solid state fermentation) and different sugars and aminoacids (in culture media with agar), were tested to evaluate G. lucidum mycelium growth. Supply of flour with G. lucidum mycelia obtained by solid state fermentation (wheat grain) for rabbits was also evaluated. Mycelium of G. lucidum developed very well in all agricultural residues, soybean hulls was the residue that presented higher growth rate and higher concentration of β-glucans. In the cultivation media experiment, G. lucidum also developed well, media that contained cellobiose and tyrosine, despite presenting lower growth rates and total growth within 10 days, produced mycelia with higher concentration of β-glucans and trolox equivalent antioxidant capacity (TEAC), respectively. Rabbits did not show any sign of intolerance to feed with different concentrations of flour with G. lucidum mycelium. All performance parameters and dressing percentages were adequate to the age at which they were slaughtered. Histological evaluation of organs presented alterations in renal cells (tubular and glomerulus), indicating a possible renal lesion according to the increase of flour with mycelium in feed. Histomorphometric evaluation showed increased vilous height in ileum and decreased vilous width of jejunus at 0.5% concentration, and decrease in crypt diameter according to the increase of concentration of flour with mycelium in feed. These results indicate the possibility of more studies regarding the aspects about cellobiose and tyrosine utilization for the production of bioactive compounds, and about toxicity of this mushroom mycelia, assuring the safety in supplying this product for animails.

Araça amarelo: atividade antioxidante, composição nutricional e aplicação em barra de cereais

Brazil has a great diversity of native fruits, which are not always widely consumed, being sold only in certain regions, due to their difficulty of post-harvest conservation. One such fruit is yellow guava, interesting source of nutrients. To promote the consumption and use of this fruit to the consumer public in different regions of the country, this study evaluated the incorporation of yellow Ya-cy araçá in formulating a cereal bar. Therefore, fruits were evaluated for their chemical, physical and chemical characteristics and bioactive compounds in different stages of maturation yellow guava (green, mature and dried forms). The behavior of guava yellow front of to UV-C radiation was also evaluated. After these reviews, there was obtained yellow ripe guava flour after previous tests, was added to the base formulation cereal bar. For the experimental planning and development of the formulations was used factorial design 22 with a central point. The developed formulations were subjected to sensory evaluation using for treatment of multivariate data analysis (Principal Component Analysis- ACP). The preferred formulation in sensory evaluation was evaluated in their physical characteristics (texture), physical-chemical (moisture, ash, lipids, proteins, carbohydrates, dietary fiber and calorie), mineral content and fatty acid profile. The results indicated that the added yellow guava cereal bar developed in this study is one way to application and use of guava, increasing the consumption of fruit to different regions of the country, and can be considered a functional product, not only to contain the fruit in its composition, but also to present many beneficial nutrients that contribute to the health of consumers.