Avaliação sensorial de produtos panificados com adição de farinha de bagaço de maçã

A industrialização da maçã, em particular do suco, gera, no processamento, como principal resíduo ou subproduto, o bagaço, e como gerenciá-lo adequadamente está entre as prioridades das indústrias processadoras. A composição físico-química da farinha de bagaço de maçã apresentou, neste estudo, 43% de fibras em base seca. Os estudos sobre as fibras demonstram que elas exercem uma ação hipocolesterolêmica, reduzindo a digestão e a absorção dos lipídios dietéticos, aumentando a excreção fecal dos ácidos biliares e esteróis neutros, aumentando a produção de ácidos graxos de cadeia curta no cólon e diminuindo a porcentagem de ácidos biliares primários na bile. O objetivo deste estudo foi avaliar sensorialmente produtos panificados, adicionados de farinha de bagaço de maçã, e comprovar que a farinha de bagaço de maçã pode constituir fonte alternativa potencial de fibra alimentar para a formulação de alimentos panificados.

Evaluation of the use of PetrifilmTM EB count plates for the enumeration of Enterobacteriaceae in poultry samples

A test that is rapid, simple, accurate, not expensive, gives rapid results, and is sensitive enough to detect low levels of microorganisms would be the most suitable for food industry routine laboratories, or even for a public health laboratories. A ready-to-use alternative, commercially available method is the PetrifilmTM EB method. The aim of this study was to evaluate whether there is a statistically significant difference between the conventional methods based on Violet Red Bile Glucose Agar and the alternative 3M TM Petrifilm (EB) method for the enumeration of Enterobacteriaceae in poultry carcasses. This study also assessed whether the alternative method showed ability to produce results that were directly proportional to the concentration of the target (approximately 270 colony-forming unit.mL-1). A total of 120 poultry carcasses samples showed a significant difference (p < 0.05) between the populations obtained by the two methods, and the conventional method showed low proportionality between the dilutions. On the other hand, the PetrifilmTM EB quantification system showed the capacity to produce results that are proportional to the concentration of the analyte in samples in the concentration range from 1 to 256 colony-forming unit.mL-1.

Phisicochemical, sensory, and microbiological evaluation and development of symbiotic fermented drink

The goal of this study was to develop a symbiotic lacteous drink, evaluate its physicochemical and sensory characteristics, and verify the viability of Lactobacillus acidophilus in the drink. The milk serum-based drink consisted of 50% milk serum containing 10% saccharose, 25% powdered milk, 15% yacon pulp, and cultures of Lactobacillus acidophilus-La 5E and Bifidobacterium bifidum BB12. It was stored for up to 21 days under refrigeration. The milk serum-based drink was analyzed for protein, ether extract, total dietary fiber, total frutans, carbohydrate content, color, pH, acidity, and contamination by coliforms, and Salmonella sp. Coliforms and Salmonella sp were not detected, and L. acidophilus and B. bifidum provided satisfactory probiotic counts up to 21 days of storage under refrigeration. Lactobacillus acidophilus resistance to gastric acids and bile salts was detected only up to seven days of storage when evaluated in vitro. Sensory analysis and purchase viability were evaluated by consumers at 0, 7, 14, and 21 days of storage. Based on the analytical results and consumer evaluation, the drink was acceptable up to seven days of storage.