Quality evaluation of parmesan-type cheese: a chemometric approach

Parmesan-type cheeses are the most consumed special cheeses in Brazil. It is generally sold in retail shops, either grated or in wedge-shaped pieces, and its quality varies considerably, which is reflected directly in its price. There is lack of processing standardization and, since the ripening period is fundamental for the quality of this hard, semi-fat cooked cheese, this stage seems to be the thin line between low and high quality products. It is important to note that the Italian Parmegiano Reggiano is matured for a period of twelve months, as well as its rival Grana Padano, and this long ripening period causes changes making them gourmet, highly-valued cheeses. In the present study, twelve different Parmesan-type cheeses were purchased from the Brazilian retail market and evaluated for microbiological, physicochemical, and instrumental parameters. Heterogeneous quality was confirmed by microbiological problems detected in the samples and physicochemical composition that did not meet current Brazilian specifications. The use of principal component analysis and hierarchical cluster analysis made it possible to separate the samples into three distinct groups, mainly due to different acidity and moisture levels, water activity, and hardness values. The price per kg was also considered and was correlated with moisture, acidity, and texture.

Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics

Cooked ham is considered a high-value product due to the quality of its raw material. Although its consumption is still low in Brazil, it is increasing due to the rising purchasing power of sectors of the population. This study aimed to assess the microbiological, physicochemical, rheological, and sensory quality of cooked hams (n=11) marketed in Brazil. All samples showed microbiological results within the standards established by Brazilian legislation. Eight of the eleven samples studied met all the legal requirements; two samples violated the standards due to the addition of starch; one sample had lower protein content than the minimum required, and another one had sodium content higher than that stated on the label. The use of Hierarchical Cluster Analysis allowed the agglomeration of the samples into three groups with distinct quality traits and with significant differences in moisture content, chromaticity, syneresis, and heating and freezing loss. Principal Component Analysis showed that the samples which correlated to higher sensory acceptance regarding flavor and overall acceptability were those with higher moisture, protein, fat, and luminosity values. This study confirmed the efficacy of multivariate statistical techniques in assessing the quality of commercial cooked hams and in indicating the physicochemical parameters associated with the perception of product quality.

Forced-air, vacuum, and hydro precooling of cauliflower (Brassica oleracea L. var. botrytis cv. Freemont): part I. determination of precooling parameters

The aim of the present study was to precool cauliflower using forced-air, vacuum and high and low flow hydro cooling methods. The weight of the precooled cauliflower heads (5000±5 g) was measured before they were placed in standard plastic crates. Cauliflower heads, whose initial temperature was 23.5 ± 0.5 ºC, were cooled until the temperature reached at 1 ºC. During the precooling process, time-dependent temperature and energy consumption were measured, and during vacuum precooling, the decreasing pressure values were recorded, and a curve of time-dependent pressure decrease (vacuum) was built. The most suitable cooling method to precool cauliflower in terms of cooling time and energy consumption was vacuum, followed by the high and low flow hydro and forced-air precooling methods, respectively. The highest weight loss was observed in the vacuum precooling method, followed by the forced-air method. However, there was an increase in the weight of the cauliflower heads in the high and low flow hydro precooling method. The best colour and hardness values were found in the vacuum precooling method. Among all methods tested, the most suitable method to precool cauliflower in terms of cooling and quality parameters was the vacuum precooling method.

Forced-air, vacuum, and hydro precooling of cauliflower (Brassica oleracea L. var. botrytis cv. Freemont): Part II. Determination of quality parameters during storage

Cauliflower heads, which were precooled using four different methods including vacuum, forced-air, and high and low flow hydro precooling, were stored under controlled atmosphere and room conditions. Controlled atmosphere conditions (CA) were as follows: 1°C temperature, 90 ± 5% relative humidity, and 0:21 [(%CO2:%O2) – (0:21) control] atmosphere composition. Room conditions (RC) were: 22±1°C temperature and 55-60% humidity. Various quality parameters of the cauliflower heads were assessed during storage (days 0, 7, 14, 21, 28, and 35) under controlled atmosphere and room conditions (days 0, 5, and 10). During storage, weight loss, deterioration rate, overall sensory quality score, hardness, and colour (L, a, b, C and α) were evaluated. In the present study, the strength and quality parameters of cauliflower under CA and RC conditions were obtained. Vacuum precooling was found to be most suitable method before cauliflower was submitted to cold storage and sent to market. Furthermore, the storage of cauliflower without precooling resulted in a significant decrease in quality parameters.

Chemical quality parameters and bioactive compound content of brazilian berries

There is a growing consumer demand for higher healthy foods such as berries which are a rich source of phenolic compounds. The current work evaluated blackberry cultivars: Cherokee, Tupy and Xavante; raspberry cultivars: Heritage, Fallgold and Black; and the hybrid Boysenberry. All berries were grown under homogenous subtropical conditions in Brazil. Black raspberry, Cherokee and Tupy blackberry cultivars showed the highest ratio between soluble solid contents and titratable acidity, and Fallgold and Heritage raspberry showed the highest titratable acidity. Total phenolic content ranged from 2.03 to 5.33 g kg–1 fresh weight and total anthocyanin content registered values from 0.41 to 1.81 g kg–1 fresh weight. The most common phenolic acids were gallic, p-coumaric and ellagic, and for anthocyanins: cyanidin-3-glucoside and malvinidin-3-glucoside. Antioxidant capacity ranged from 14.13 to 21.51 mol equivalent trolox kg–1 fresh weight. Black raspberry, all blackberry cultivars and the Boysenberry hybrid are appropriate to be consumed fresh, while Fallgold and Heritage raspberries are recommended to the food industry. Due to their phenolic richness and antioxidant properties, these fruits are of great interest to the fresh fruit market and to pharmaceutical industries. These results could help breeders and growers when planning the cultivar selection according to their foreseeable destination.

Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniacaL.)

Abstract Apricot is one of the fruits dried by using different methods, such as sun, convective or microwave drying. The effects of drying methods on the components of this fruit differ depending upon the temperature or time parameters. In this research, the impacts of convective, microwave and microwave–convective drying techniques on color, β-carotene, minerals and antioxidant activity of apricots were investigated. The color values (L*, b*,ΔEab, h° and C*ab) of dried fruit were decreased, while the a* values increased. Compared with a fresh sample, the dried apricots showed a 1.4-3.9-fold proportional increase in β-carotene based on the increment of dry matter. The samples dried at high temperature and microwave levels, at 75 °C+90 watt and 75 °C+160 watt, showed lower antioxidant activity. Of the different drying treatments, the microwave-convective method (50 °C+160 watt) obtained a higher β-carotene content while maintaining antioxidant activity with a short drying time.

Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread

Abstract A wide range of quality parameters have been used to describe maize flours for food use, but there is no general agreement about the most suitable parameters for breadmaking. The objective of this study was to identify the maize flour parameters related to the consumer perceived quality of Portuguese broa bread (more than 50% maize flour). The influence of eleven maize landraces was assessed and compared with commercial flour using baking tests. The broa were evaluated by instrumental (colour, firmness) and sensory hedonic analysis with a consumer panel of 52 assessors. The broa sensory analysis revealed similar assessments among landraces and the lowest scores for commercial flour. The flour particle size distribution is the major influence, with commercial flour showing the highest mean diameter and a large particle distribution range. Broa consumer panel linkage associations and specific sensory descriptors have been identified; age as an influence on colour, cohesiveness, and source region as an influence on appearance and texture.

Seed quality parameters of three interspecific hybrids of elephant grass x pearl millet

An interspecific hybrid resulting from the crossing of elephant grass (Pennisetum purpureum Schumach) x pearl millet (Pennisetum glaucum (L.) R. Brown) has been developed. This hybrid, however, revealed low phenotypic uniformity and low production of pure seeds. Through recurrent selection, two improved populations were obtained (genotypes Corte and Pastoreio). The aim of this study was assessing seed quality of the three hybrids (genotypes Corte, Pastoreio and Paraiso) by tests of: seed purity; seed germination; accelerated aging test, at 42 ºC; 1,000 seeds weight; drying curves; and sorption and desorption isotherms. Recurrent selection altered the seed size and increased initial quality of population for genotype Pastoreio. Drying curves for the three hybrids have shown similar behavior and reached moisture contents of 2.1%, 1.9%, and 1.8%, respectively, after 63 days. The accelerated aging test showed that hybrid Pastoreio was the most vigorous.

Celso Furtado, o retorno à polêmica fundamental

Celso Furtado, the return to the basic controversy. A reading of the work of Celso Furtado in its completion opens an enriching view of the interaction between theoretical thinking and the unveiling of Latin-America history. Starting from an appraisal of the pre-Classic and Classic authors, Furtado outlined an approach of surplus theory. That would enable development theory to deal with the unevenly industrialized economies like Brazil. His thorough analysis of development and underdevelopment processes broke away from the initial ECLA experiences to build a planning proposal the uprising country. The French roots of his academic profile helped him to keep an orderly explanation of capital demand that kept him siding with Wicksell against the subjective theory of Schumpeter.

Qualidade do gasto público municipal em ensino fundamental no Brasil

Quality of municipal public spending on primary education in Brazil. The focus of this paper was to analyze the relationship between municipal public education spending and students' academic achievement, evaluated according to IDEB (Index of Basic Education Development) of 2005. The following databases were used: School Census 2005, Brazil Exam (mathematics evaluation applied to students from fourth grade of elementary school) and Finance of Brazil (FINBRA). A multilevel model was estimated and the results suggest that simply increasing the percentage of municipal expenditures on education or the percentage of spending on primary education in relation to municipal expenditures on education do not automatically guarantee improvements in the quality of education.

A verdade como um problema fundamental em Kant

O principal ponto de desacordo sobre a abordagem kantiana do problema da verdade é se ela pode ser compreendida nos moldes da filosofia contemporânea como coerentista ou como correspondentista. Primando por uma consideração sistemática da argumentação de Kant em confronto com a literatura existente sobre o problema, este trabalho defende a segunda alternativa. Sustenta-se a tese de que a definição da verdade como a "concordância do conhecimento com o seu objeto" é cogente em todo o percurso do pensamento kantiano e que, nessa acepção, a verdade culmina por ser abordada não a partir de uma teoria estabelecida, mas como um problema cuja solução não pode ser dada nos limites da filosofia crítico-transcendental. Pondera-se, primeiramente, a literatura que situa Kant quer como coerentista quer como correspondentista e sistematiza-se a segunda alternativa em quatro grupos: a leitura ontológica, a leitura isomórfica, a leitura "consequencialista" e a leitura regulativa. Num segundo momento, em atenção ao período pré-crítico, argumenta-se que a alternativa coerentista deixa de se confirmar já nessa mesma época e que, na década de 1750, Kant descarta uma suposta teoria correspondentista isomórfica. Num último momento, considera-se a argumentação crítica e defende-se que a mesma concebe a verdade como um problema fundamental que não cabe ao tratamento de uma teoria correspondentista concebida de modo "consequencialista" ou regulativo.