Características físicas, reológicas e sensorial de produtos extrusados de misturas de farinha de maracujá e fécula de mandioca

This research had as objective to evaluate the effect of extrusion temperature and screw speed on physical and rheological properties, as well as, the sensory acceptance of cassava and passion fruit snacks produced in single-screw extruder. A central composite design with 11 treatments was used, considering as dependent variables: expansion index (EI), specific volume (SV), water solubility index (WSI), water absorption index (WAI), color (L*, a*, b*) and pasting properties (RVA). The products were flavored and analyzed for global acceptance. The results showed significant effects of temperature and screw speed on the dependent variables. The chocolate flavored snacks obtained good acceptance.

Cassava and turmeric flour blends as new raw materials to extruded snacks

Short cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products. The effect of moisture, extrusion temperature and amount of turmeric flour mixed with cassava flour on physical characteristic of puffed snacks was evaluated in this work. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Results showed effect of extrusion parameters on dependents variables. High expansion, low browning, low water solubility index, intermediate water absorption index and high crispness desirable characteristics to puffed snacks are obtained in conditions of 12% moisture, 5% turmeric flour, 105º C of temperature and 250 rpm of screw speed. These paper point to the potential still unexplored of the use of flours of cassava and turmeric as raw materials in the development of extruded puffed snacks.

Influência da aplicação de ultrassom em desidratação osmótica de carne bovina

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

Comparison of lipase production on crambe oil and meal by Fusarium sp (Gibberella fujikuroi complex)

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

Application of acoustoelasticity to measure the stress generated by milling in ASTM A36 steel plates

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Optimizing xanthophyll concentrations in diets to obtain well-pigmented yolks

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Screening of Conditions for the Preparation of Poly( -Caprolactone) Nanocapsules Containing the Local Anesthetic Articaine

The local anesthetic articaine (ATC) is widely used in dentistry; however, its side effects can include paresthesia and nerve injury. Polymeric nanocapsules (PN) can be used as carriers for drugs, and help to reduce undesirable symptoms. The objective of this study was to evaluate the influence of different factors on the average size, polydispersion, and encapsulation efficiency of PN containing ATC. Poly(ε-caprolactone) (PCL) nanocapsules containing ATC were prepared by the oil-in-water emulsion/solvent evaporation method. The final ATC concentration was 2%. The preparation conditions were optimized using a central composite blocked cube-star design to investigate the influence of two variables at five levels, with 22 factorial points (–1 and +1), two replicates of the central point, 2×2 axial points (–1.414 and +1.414), and an orthogonal distribution, resulting in 10 experiments. The factors varied were the PVA concentration and the sonication time. The nanocapsules showed a satisfactory size range, a polydispersivity index less than 0.2, and high encapsulation efficiency. The values of the factors had no significant influence on either average size or polydispersion, although the encapsulation efficiency was significantly influenced by the sonication time. Improved formulations were identified using the central composite design, which revealed that the main consideration in selecting a suitable formulation was the encapsulation efficiency. Two of the formulations showed both high encapsulation efficiency and colloidal characteristics appropriate for the route of administration.

Chicken fat and inorganic nitrogen source for lipase production by Fusarium sp. (Gibberella fujikuroi complex)

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

Studies on the application of Myceliophthora thermophila JCP1-4 cellulases cocktail on sugarcane bagasse pretreated by different methods

The hydrolysis step for sugar production in biorefineries is crucial for the sequential processes involved and cellulases cocktails behave differently according to the pretreatment employed. In this study, the application of the cellulases cocktail produced by the fungus Myceliophthora thermophila JCP1-4 was studied on the saccharification of sugarcane bagasse pretreated by ozonolysis and thermic ferric nitrate (TFN), and the results were compared with commercial enzymes (Novozymes Celluclast 1.5L, Novozym 188). The fungal cellulases cocktail hold an activity of FPU:β-glucosidase of 1:4(U/mL); time, temperature, FPU by g of cellulose load and percentage of dry matter (DM) were studied. The analysis of central composite design of TFN pretreated showed that fungal cellulases works better in DM values of 3–3.5% (4.5% for commercial), temperatures higher than 50 °C (<45 °C for commercial) and 15FPU for both; commercial enzymes yielded 7.78 g/L of reducing sugars and the fungal enzymes 5.42 g/L. With the ozone pretreated, the fungal enzymes presented a higher thermostability with faster kinects, being able to produce 5.56 g/L of reducing sugars (60 °C, 8 h), against 5.20 g/L for commercial enzymes (50 °C, 24 h), (10FPU, 3%DM for both). The FPU derivate analysis revels better yields with 7.5FPU, and the increase of DM to 7.5% resulted 13.28 g/L of reducing sugars.

Determinação simultânea de biomarcadores de função renal em urina utilizando dispositivo analítico microfluídico em papel

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Pré-tratamento e hidrólise da casca de uva para liberação de açúcares fermentescíveis

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Atividade antibacteriana de óleo essencial de orégano (Origanum vulgare): ações in vitro e in situ para preservação de alimento

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Optimal Conditions for Biomass and Recombinant Glycerol Kinase Production Using the Yeast Pichia pastoris

The extracellular glycerol kinase gene from Saccharomyces cerevisiae (GUT]) was cloned into the expression vector pPICZ alpha. A and integrated into the genome of the methylotrophic yeast Pichia pastoris X-33. The presence of the GUT1 insert was confirmed by PCR analysis. Four clones were selected and the functionality of the recombinant enzyme was assayed. Among the tested clones, one exhibited glycerol kinase activity of 0.32 U/mL, with specific activity of 0.025 U/mg of protein. A medium optimized for maximum biomass production by recombinant Pichia pastoris in shaker cultures was initially explored, using 2.31 % (by volume) glycerol as the carbon source. Optimization was carried out by response surface methodology (RSM). In preliminary experiments, following a Plackett-Burman design, glycerol volume fraction (phi(Gly)) and growth time (t) were selected as the most important factors in biomass production. Therefore, subsequent experiments, carried out to optimize biomass production, followed a central composite rotatable design as a function of phi(Gly) and time. Glycerol volume fraction proved to have a significant positive linear effect on biomass production. Also, time was a significant factor (at linear positive and quadratic levels) in biomass production. Experimental data were well fitted by a convex surface representing a second order polynomial model, in which biomass is a function of both factors (R(2)=0.946). Yield and specific activity of glycerol kinase were mainly affected by the additions of glycerol and methanol to the medium. The optimized medium composition for enzyme production was: 1 % yeast extract, 1 % peptone, 100 mM potassium phosphate buffer, pH=6.0, 1.34 % yeast nitrogen base (YNB), 4.10(-5) % biotin, 1 %, methanol and 1 %, glycerol, reaching 0.89 U/mL of glycerol kinase activity and 14.55 g/L of total protein in the medium after 48 h of growth.

Variance dispersion graphs for comparing blocked response surface designs

In this paper, we extend the use of the variance dispersion graph (VDG) to experiments in which the response surface (RS) design must be blocked. Through several examples we evaluate the prediction performances of RS designs in non-orthogonal block designs compared with the equivalent unblocked designs and orthogonally blocked designs. These examples illustrate that good prediction performance of designs in small blocks can be expected in practice. Most importantly, we show that the allocation of the treatment set to blocks can seriously affect the prediction properties of designs; thus, much care is needed in performing this allocation.

Parâmetros de extrusão na produção de snacks de farinha de mandioca enriquecidos com caseína

This study aimed to evaluate the effects of operational conditions of the extrusion process (temperature, moisture and protein content) in production of cassava snacks added of casein, aiming to provide information to the cassava processing industry. The cassava flour and casein were characterized as their chemical components and color. The experimental design followed the central composite rotational design with three factors. The obtained products were characterized as for rate of expansion, specific volume, color and hardness. Data analyses showed that the lower moisture, protein and temperature conditions provided desired expanded products with light color attributes, high expansion and low hardness.