Celebrando São Besso ou o que Robert Hertz e a Escola Francesa de Sociologia têm a nos dizer sobre festas, rituais e simbolismo

Este artigo apresenta reflexões sobre as possibilidades e as dificuldades do estudo de festas religiosas através da interpretação de um texto de Robert Hertz (um dos pesquisadores da Escola Francesa de Sociologia), originalmente publicado em 1913, que versa sobre a festa de São Besso, um evento religioso que ocorre nos alpes italianos. O objetivo do presente trabalho é destacar as pistas que Hertz deixou abertas em seu estudo e sugerir maneiras de nos apropriarmos de seus insights em nossas análises atuais.

Prevention of enzymatic browning of yacon flour by the combined use of anti-browning agents and the study of its chemical composition

Yacon roots present functional properties because of the high levels of fructooligosaccharides (FOS), which are considered as prebiotic fibers. In addition, yacon roots are rich in phenolic compounds. During the processing of yacon, the freshly cut surface undergoes rapid enzymatic browning. Control of enzymatic browning during processing is very important to preserve the appearance of yacon flour. In this study, it was evaluated the combined effect of anti-browning agents (ascorbic acid, citric acid and L-cysteine) on the inhibition of enzymatic browning of yacon, using Response Surface Methodology. The yacon pre-treated with anti-browning agents in concentrations of 15.0 mM for ascorbic acid, 7.5 mM for citric acid and 10.0 mM for L-cysteine was used for the processing of flour. Yacon flour presented an attractive color and good sensory properties, without residual aroma. The contents of FOS and phenolic compounds obtained in yacon flour were 28.60 g.100 g- 1 and 1.35 g.100 g- 1. Yacon flour can be considered as a potential functional food, especially due to high levels of FOS, which allows for its use in formulation of various foods.