Qualidade de cebola minimamente processada em diferentes tipos de cortes

The high perishability of the onion has limited its conservation period and caused great post-harvest losses. The need of consuming fresh products has led the market of minimally processed products to considerably rise. Cut operations during the minimal processing may not only cause important biochemical reactions in the onion tissues, but also affect its sensorial quality, resulting in a drastic reduction in the post-harvest life of the product. In this study the influence of different cut types was assessed on the quality of minimally processed onions. 'Baia Periforme'onions were transported to the laboratory, where they were selected, cleaned, classified, peeled, minimally processed into slices, grated and chopped, and subsequently sanitized for 10 minutes in sodium hypochlorite at 100 mg L-1. The product was kept on polystyrene trays covered with plastic film (PVC) as 80 g portions and conserved in a cold chamber at 5 +/- 1 degrees C and 85 +/- 5% RH, during 6 days. Physical, chemical and physico-chemical assays were carried out. Statistical design was completely randomized with 3 treatments and 3 replications (plot group) and 5 replicationss for the control group. For sensorial analysis (aspect and smell), 10 replications were used. To compare means, Tukey test at 5% significance was adopted. During the refrigerated conservation, sliced onions kept more stable levels of soluble solids, titratable acidity, total sugars, reducing and non-reducing sugars. The grated onion was superior considering the sensorial characteristics, indicating that the cut types interfered in these features and the grated onion was more accepted by evaluators.

Effect of intermittent drying and storage on parchment coffee quality

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

A complexidade de tarefas de controle postural afeta a sensibilidade háptica proporcionada pelo toque leve?

A utilização de pistas hápticas para a estabilização da postura através do toque vem sendo apontada como uma eficiente fonte de informação sensorial que conecta o indivíduo ao meio. Dessa forma, o paradigma do toque leve (i.e., tocar uma superfície com força inferior a 1 Newton) é uma das possibilidades de, através do contato com determinada superfície, atenuar as oscilações do indivíduo. Sendo assim, o objetivo deste estudo foi verificar a eficiência do toque leve em tarefas de alta complexidade ao equilíbrio e, concomitantemente, analisar a relação entre percepção háptica e controle da postura. Para isso, 15 adultos jovens saudáveis participaram deste estudo, permanecendo em pé na posição tandem sobre uma plataforma de força e-nas condições pertinentes-sobre uma trave de equilíbrio. As condições deste estudo variaram entre a utilização ou não do toque, a utilização ou não da visão, e ainda, permanecer em pé sobre uma superfície de altura normal (0 cm) ou uma superfície com elevação (20 cm). Através da análise estatística avaliamos as variáveis amplitude média de oscilação (ântero-posterior e mediolateral), velocidade média (ântero-posterior e medio-lateral) e a trajetória total. Nossos resultados demonstraram, como já era esperado, um aumento significativo da oscilação corporal nas condições sem toque e sem a utilização da visão, e ainda maior quando houve elevação da superfície de apoio dos pés. Entretanto, quando o toque leve foi utilizado nessas mesmas condições houve uma redução significativa da oscilação postural dos indivíduos. Dessa forma, concluímos que mesmo em tarefas de alta instabilidade ao equilíbrio, o toque leve continua auxiliando no controle da postura

Efeitos de uma tarefa dupla e demandas da tarefa no controle postural de adultos jovens

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Complexidade do ambiente e assimetria no andar de idosos com doença de Parkinson

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Elaboração de produto cárneo de tilápia com antioxidantes visando sua utilização como recheio ou acompanhamento de refeição

The aim of this study is to evaluate the effi ciency of oregano, sage, moringa and rosemary as natural antioxidants and propyl gallate as artifi cial antioxidant used in “stuffed food” made with CMS of tilapia (minced fi sh) and stored frozen for 120 days. Protein, fat, moisture and ashes determination, microbiological analysis and sensory evaluations were conducted in the beginning and the end of storage period. TBARS, BNVT, pH and psychrotrophic microorganism count were determined periodically. The antioxidants interfered in pH (6.17 and 6.55) and TBARS values during 120 days under freezing (-18o C). The lowest TBA values were found for oregano (0.158 mg de MDA. kg-1) and sage (0.186 mg de MDA.kg-1). The stuffed food made with CMS of tilapia, without antioxidant, had the most oxidation, and sage and moringa were not good source of antioxidant. BNVT values (11.41 – 12.35 mgN.100g-1) were not altered. The lowest pH value was found for the product with sage (6.20), but similar to the moringa and propyl gallate, while oregano and rosemary showed the highest values (6.63 and 6.29), at 5 days of storage. Microbiological analyses were in accordance with Brazilian legislation. Sensory evaluation indicated that the panelists preferred the formulations made with oregano and propyl gallate. The results showed that it is feasible to elaborate stuffed food made with CMS of tilapia as an alternative for the fi shery´s consumption, and sage was the most effi cient natural antioxidant among those tested in this study.

Envelhecimento da cachaça sob circulação forçada e aeração

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Formulação de extrato aquoso de tremoço branco (Lupinus albus L.) adicionado de suco de pitanga utilizando metodologia de superfície de resposta

The aim of the present study was to verify, through the response surface methodology, the optimum conditions for the combined use of aqueous extract of white lupine (Lupinus albus L.) and tropical pitanga juice (Eugenia unifl ora L.) in the development of a drink. Therefore, the independent variables were represented by the volume of aqueous extract of lupine (mL) and by the volume of pitanga juice (mL). The dependent variables (responses) were obtained through sensory test of acceptance (“appearance”, “aroma”, “taste” and “overall acceptability”). The combined optimization of the variables pointed the second formulation (50mL of aqueous extract of lupine and 30mL of pitanga juice) of the experimental project as the most adequate. In conclusion it was possible to get a drink with attractive sensory characteristics using aqueous extract of white lupine and tropical pitanga juice. The usage of response surface methodology made possible the determination of regions of maximum acceptance for each attribute evaluated in the formulation of a drink with aqueous extract of white lupine and pitanga juice, with a minimum of tests.