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.

Avaliação dos parâmetros de insensibilização e os impactos na qualidade da carne de perus (Meleagris gallopavo)

Brazil is the third largest producer and exporter of turkey meat, especially in Paraná state, with the largest production volume. In worldwide the animal welfare is a prerequisite for food quality of animal origin, especially in Europe. The Regulation of European Community No 1099/2009 provides requirements for poultry stunning that associate with animal welfare as a means to minimize the pain and suffering from the slaughter. Improper application of callousness should produce low-quality meat, and significant industry losses. This Research aimed to evaluate the impacts on the quality of meat from turkeys, applying electrical stunning parameters established in the Regulation No 1099/2009 of the Council of 24 September 2009. Was applied an outline with 8 tests set equidistantly to frequency, and set parameters for current and voltage, and a control test. Were conducted qualitative assessments of hematoms and bruises / fractures in carcasses, hematoms, blood splashed and bleeding in turkey breast, and quantitative pH, color (L *), water holding capacity and shear force in turkey breast. The individual assessments showed no significant difference (p>0,05). In multivariate cluster analysis was the formation of two distinct groups: group 1 - 50 Hz to 200 Hz (low frequency) and group 2 - 633 Hz to 1500 Hz (high frequency), which showed significant difference (p= 0,016). In principal component analysis multivariate, the group 1 tend to have a higher incidence of bruising, blood splashed, bleeding and water holding capacity in breast turkeys, and bruises / fractures and hematoms on carcasses. The Group 2 tends to have a lower incidence of these parameters, and higher pH values, shear force and color (L *). Positive correlation was obtained for the parameters pH and shear force (r= 0.7506, p=0.0198); bleeding and splashed blood (r= 0.8811, p= 0.0017), and negative correlation to color (L*) and splashed blood on breast (r= -0.7889; p= 0.0115); breast hematoms and shear force (r= -0.7844; p= 0.0123). It has been observed that at lower frequencies stunning tends to have higher incidence of defects in the carcasses and turkey breast. The use of high frequencies in stunning, create smaller quantity of trimming, and an increase in turkey breast volume produced, with a financial gain of approximately R$250,000.00 / year. Moreover, there is no need increase the workers to do the trimming tasks and, therefore, higher financial results for companies. Therefore, we recommend the use of high frequencies in the stunning of turkeys.

Desenvolvimento e aplicação de modelo de calibração multivariada para determinação de açúcares e ácidos orgânicos em bebidas comerciais utilizando espectroscopia no infravermelho

The routine analysis for quantization of organic acids and sugars are generally slow methods that involve the use and preparation of several reagents, require trained professional, the availability of special equipment and is expensive. In this context, it has been increasing investment in research whose purpose is the development of substitutive methods to reference, which are faster, cheap and simple, and infrared spectroscopy have been highlighted in this regard. The present study developed multivariate calibration models for the simultaneous and quantitative determination of ascorbic acid, citric, malic and tartaric and sugars sucrose, glucose and fructose, and soluble solids in juices and fruit nectars and classification models for ACP. We used methods of spectroscopy in the near infrared (Near Infrared, NIR) in association with the method regression of partial least squares (PLS). Were used 42 samples between juices and fruit nectars commercially available in local shops. For the construction of the models were performed with reference analysis using high-performance liquid chromatography (HPLC) and refractometry for the analysis of soluble solids. Subsequently, the acquisition of the spectra was done in triplicate, in the spectral range 12500 to 4000 cm-1. The best models were applied to the quantification of analytes in study on natural juices and juice samples produced in the Paraná Southwest Region. The juices used in the application of the models also underwent physical and chemical analysis. Validation of chromatographic methodology has shown satisfactory results, since the external calibration curve obtained R-square value (R2) above 0.98 and coefficient of variation (%CV) for intermediate precision and repeatability below 8.83%. Through the Principal Component Analysis (PCA) was possible to separate samples of juices into two major groups, grape and apple and tangerine and orange, while for nectars groups separated guava and grape, and pineapple and apple. Different validation methods, and pre-processes that were used separately and in combination, were obtained with multivariate calibration models with average forecast square error (RMSEP) and cross validation (RMSECV) errors below 1.33 and 1.53 g.100 mL-1, respectively and R2 above 0.771, except for malic acid. The physicochemical analysis enabled the characterization of drinks, including the pH working range (variation of 2.83 to 5.79) and acidity within the parameters Regulation for each flavor. Regression models have demonstrated the possibility of determining both ascorbic acids, citric, malic and tartaric with successfully, besides sucrose, glucose and fructose by means of only a spectrum, suggesting that the models are economically viable for quality control and product standardization in the fruit juice and nectars processing industry.