Evaluation of the use of Syzygium cumini fruit extract as an antioxidant additive in orange juice and its sensorial impact

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

HIDROLISADO DE FÉCULA DE MANDIOCA COMO ADJUNTO DE MALTE NA FABRICAÇÃO DE CERVEJA: AVALIAÇÃO QUÍMICA E SENSORIAL

Em virtude da progressiva substituição dos adjuntos amiláceos pelos xaropes com alta concentração de maltose nas cervejarias brasileiras, o presente trabalho teve por objetivo comparar hidrolisados de milho e de mandioca, como adjunto de malte, na fabricação de cerveja tipo Pilsen, em escala de laboratório. Os hidrolisados foram produzidos a partir de amido de milho e fécula de mandioca, sendo que na liqüefação e sacarificação da fração amilácea destes produtos foram utilizadas, respectivamente, as enzimas comerciais Termamil (alfa amilase bacteriana) e Fungamil (alfa amilase fúngica). Na fabricação das cervejas, a proporção de malte e hidrolisado foi de 2 para 1, na base do extrato. O mosto foi produzido pelo processo de infusão e após resfriamento e clarificação foi inoculado com levedura cervejeira de baixa fermentação. A fermentação transcorreu a 10 °C até 90% de atenuação do extrato aparente fermentável. As cervejas foram engarrafadas e, em seguida, maturadas a 0 °C, por 14 dias. Terminado o processo de fabricação, as cervejas foram analisadas química e sensorialmente. A semelhança na composição química dos hidrolisados de milho e de mandioca refletiu na composição química dos mostos e das cervejas. Não houve diferença estatística entre os mostos e entre as cervejas testadas para todos os parâmetros químicos analisados. Também, não existiu diferença sensorial entre as cervejas produzidas com hidrolisado de milho e hidrolisado de mandioca. Concluiu-se que a fécula de mandioca apresenta potencial de uso como matéria prima para a fabricação de xarope de maltose de uso cervejeiro e que há elevada probabilidade de sucesso no uso desse xarope para a fabricação de cervejas.

TEOR DE VITAMINA C, ATIVIDADE DE ASCORBATO OXIDASE E PERFIL SENSORIAL DE MANGA (Mangífera índica L.) VAR. HADEN, DURANTE O AMADURECIMENTO

The chemical and biochemical composition of mango, varies according to the cultivation conditions, variety and maturation state, generally containing a high level of ascorbic acid. In order to establish the correlation between the activity of the ascorbate oxidase [E.C.1.10.3.3], and ascorbic acid level in the ripening process of the Haden mango (Mangífera índica L.), sample of the fruits related to hard green stage (zero), 2, 4, 6, 8, 10, 12 and 14 days stored at 20 ± 2oC, were tested. The samples were obtained by cutting small cubes of 8 cm3 from pulps of 8 mangoes with texture without significant difference (p£0.05) at Magness-Taylor pressure tester scale. In each sample the activity of ascorbate oxidase was followed, in order to check its participation in possible substrate losses during the ripening fruits. The ascorbic acid level and sensory profile also was determined periodically during the ripening period. The enzymatic activity was spectrophotometrically determined at 245 nm and 30oC. The ascorbic acid was analyzed according modified AOAC methodology, and sensory analysis by descriptive quantitative analysis. Data were analyzed using correlation analysis, analysis of variance (ANOVA), Tukey's test, principal component analysis and stepwise discriminant analysis. During the ripening, the ascorbate oxidase activity increased (from 0 to 5.0 x 10-1 U/ml) and the ascorbic acid level decreased (from 209.3 mg to 110.0 mg per 100g of pulp), showing a significant (p£0.05) inverse linear correlation (r=-0.98). The descriptors terms for mangoes were: characteristic flavor, characteristic aroma, sourness, astringency, yellow coloration of pulp, sweetness and succulence. The sensory profile presented significant improvement during ripening. All sensory attributes increased significantly (p£0.05) except sourness and astringency, wich decreased during the ripening of mangoes.

Avaliação sensorial do guacamole com adição de α-tocoferol e ácido ascórbico conservado pelo frio

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Qualidade físico-química e sensorial da carne de peito de matrizes pesadas de descarte

O objetivo do presente trabalho foi avaliar as características de qualidade: pH, cor, valor R, perda por exsudação, capacidade de retenção e absorção de água, capacidade de emulsificação, perdas por cocção, força de cisalhamento e análise sensorial da carne de matrizes pesadas de descarte de frangos de corte. A carne de peito de matrizes apresentou valores médios do parâmetro pH, valor R, perda por exsudação e valor de L* de 5,70, 1,43, 2,00 e 50,11, respectivamente. Para a capacidade de retenção e absorção de água, perda de peso por cozimento e força de cisalhamento, os valores médios foram de 77, 58, 18% e 4,94kgf cm-2, respectivamente. Na análise sensorial, a carne de matriz apresentou baixa intensidade de maciez (6,9) e menor suculência (3,4) e foi a mais elástica, borrachenta e difícil de deglutir. A carne de matrizes pesadas de descarte apresenta boas características de qualidade tecnológicas que possibilitam sua utilização como matéria-prima para a elaboração de industrializados.

Charqui meats as fermented meat products: role of bacteria for some sensorial properties development

Jerked beef, a derivative of charqui meat, is a cured, salted and dried meat product. The presence of halotolerant bacteria, where Staphylococcus spp. (84.2%) were the predominant species, would act eventually as starter cultures and was followed throughout processing. Jerked beef prepared separately with exogenous S. carnosus and S. xylosus as starter cultures resulted in high proteolysis. Samples prepared with S. xylosus had the highest proteolysis and were preferred by the sensory panel. This research has suggested that jerked beef (and thus charqui meat) prepared under these conditions is a fermented meat product. (C) 2002 Elsevier B.V. Ltd. All rights reserved.

ANALISE MORFOLOGICA DE 'SPINA MENTALIS' DE MANDIBULAS HUMANAS ADULTAS DE BRASILEIROS BRANCOS E NEGROS

This study was carried out to verify the morphology of the spina mentalis. We observed 275 human adult mandibles of both sexes and ethnic groups. An analysis of the results allows the following conclusions. The spina mentalis exists in 90.04% ±1.8 of the mandibles of Whites and Negroes. The typical form with four tubercles, as described by some authors, is rarely found. In most cases it is characterized by the presence of: two upper tubercles (27.27%±7.2), two superior tubercles and one inferior (24.72%±6.7), and one elongated median tubercle (24.0%±6.6); The forms and volumes of the tubercles are very irregular and seem not to depend on age, sex or ethnic group. The spina was absent in 9.8%±3.2 of the cases, especially in mandibles of White teethless individuals. An hypertrophic spina mentalis, generally formed at the expense of the upper tubercle, was observed in only 1.45%±0.5 of the cases.

Distinção entre areias eolicas e praiais pele analise discriminante

Beach deposits occur in high energy environments with continual sorting by swash and backswash. The fines are removed by the backswash, which is not competent to remove the coarser material. Hence negative asymmetry (skewness) results. The wind transports only the finer fraction to the dunes, resulting in a tendency towards a positively skewed distribution. In the case studied the aeolian sand has a mean asymmetry of 0.13, the beach sand -0.11. Equivalent values for mean grain size and standard deviation are 2.51 and 0.24 (aeolian) and 2.41 and 0.37 (beach). Beach sands are therefore coarser and less well sorted than aeolian sands. -V.Gardiner

ANALISE FAMILIAL DO COMPORTAMENTO IN VITRO DOS MACROFAGOS HUMANOS FRENTE AO MYCOBACTERIUM LEPRAE

The lysogenic capacity of human macrophages facing M. leprae in vitro may be dependent on an important genetic component. Although the familial aggregation of the trait is demonstrated, this is a necessary but not sufficient condition to prove genetic influence. The data do not fit some simple genetic models (autosomal dominant or incompletely dominant gene; dominant or recessive sex-linked gene). The results obtained are consistent with the hypothesis that the macrophages' lysogenic capacity is mainly due to a major gene with variable expressivity. This hypothesis may be too simple to account for the whole variability detected and therefore must be considered a working hypothesis.

Analise de uma agroindustria de tomate na Alta Sorocabana: as relacoes industria-produtor.

Looks at the procedures used to organize producers and production in Alta Sorocabana, Brazil. An increasing subordination of the industry is leading to a loss in the competition for expansion. Spatial effects in the region and future trends in tomato cultivation are examined.-J.Robertson

Analise espacial de populacao: o caso da depressao demografica na Regiao da Alta Paulistra (Marilia-SP).

The population redistribution processes considered at a micro level, such as that for the Upper-Paulista Railroad micro-region (Marilia) in Brazil, shows that for nearly 50 years there was accelerated demographic growth followed immediately afterwards by varied declines involving the rural and urban populations.-from English summary

O pensamento e o metodo na obra de Pierre Monbeig - analise dos trabalhos produzidos no Brasil nas decadas de 30 e 40.

Examines the historiography of the geographical ideas in Brazil starting from the analysis of Monbeig's work which has two essential elements: the positivist-functionalist discourse, and the ideals of the politic liberalism that are his main preoccupation. The preoccupation of geography as a science is constant in all his discourse. -English summary

A significancia da densidade de drenagem para a analise geomorfologica.

Examines drainage density and networks in terms of methods of calculation, spatial and temporal variability, their relationship with hydrological basins and their paleoclimatic significance.-R.N.Gwynne