Aspectos sensoriais e físico-químicos de “iogurtes” de soja com espessantes/estabilizantes a base de fécula de inhame (Dioscorea alata), amido modificado e gelatina

This study had as objective to evaluate the effect of yam starch, modified starch from Cargill-Brasil (Amidomax 4800 (R)) and gelatin from Gelita-Brasil (GEL-LAC) as stabilizers/thickeners in different ratios and combinations in the soy yoghurt fermented with Enterococcus faecium and Lactobacillus helveticus ssp jugurti. Ten soy yoghurt formulations containing these different stabilizers/thickeners, always totalizing 0.5% in relation to the final formulation, were analyzed in sensorial and physical-chemical terms. Based on the observed results, it was concluded in relation to the sensorial point of view that the more appropriate product was processed only with gelatin at 0.5% concentration. This product also presented the best physical-chemical results related to consistency, syneresis and water holding capacity. However, the isolated use of gelatin increased fermentation time of the soy yoghurt.

A mídia dos outros somos nós: a experiência audiovisual do Ponto de Cultura Cinema para Todos

This research aims to identify the process of appropriation of audio visual (in digital video) for collective symbolic production (participatory video practice that expresses popular culture) in a socio-cultural context where the minorities are. Therefore, we based this study on the students‟ experience of the film and video workshops held by Cinema para Todos (Culture Point Cine for All), in Natal, RN. Culture Point is the basis of the project Programa Nacional de Cultura, Educação e Cidadania Cultura Viva (National Program of Culture, Education and Citizenship - Living Culture) of the Brazilian Ministry of Culture. In 2010, the Cine for All developed three film and video workshops in the state of Rio Grande do Norte (Northeastern of Brazil), in the municipalities of Açu, Lajes and São Gonçalo do Amarante, within a public policy project of socio-cultural inclusion. These three workshops are the focus of this empirical investigation. To support the analysis of this research we consider that the spaces of workshops are sites of the social practices origin, assuming they show the development of the changes of actions that generate new practices. In this socio-cultural context the students as interlocutors process the communicative culture mediation, where come from the logics of action (using digital video) to become a mediatic practice (video auto ethnographic). With the overall goal set and the field of investigative action delimited we considered the methodology of case study suitable for the observation of the object, because it is a phenomenon of modernity, occurring in a context of real life and with little or no control over events. Participant observation and interviews was also applied to this case study. The analytical theoretical support comes from the notion of mediation by Jesús Martín-Barbero and the concept of habitus by Pierre Bourdieu. The research found that a new way of communicating has been developing by this social group, and this reflects the technological change experienced by them. The auto ethnographic videos, short movies, reveal an allegorical trial of the mainstream media, because while they use the mainstream format, they rework the aesthetic, but without revising the history, in fact they proposing to retell the history of themselves full of colorful details and with richness of their forgotten popular culture.

Prevalência de doença arterial obstrutiva periférica (DAOP) e alterações sensoriais em pacientes diabéticos tipo 2: impacto da DAOP sobre a qualidade de vida, nível de atividade física e composição corporal

Diabetes Mellitus (DM) affected approximately 171 million people in the world in the year 2000 as described by the World Health Organization (WHO). Because DM is a multisystem disease it can cause several complications especially those related to the cardiovascular system. The Peripheral Arterial Disease (PAD) of the lower limbs and the Diabetic Distal Symmetric Polyneuropathy (DDSP) can affect the DM patient causing consequences as the diabetic foot and eventually amputations. The main objective of this study was to determine the prevalence of PAD and sensorial impairment in 73 type 2 DM (DM2) patients and also assess the impact of PAD on quality of life, level of physical activity and body composition. For clinical assessment it was used: the ankle-brachial index (ABI); quantitative sensorial test for tactile sensibility (ST), pain (SD), vibration (SV); Achilles tendon reflex (RA); quality of life questionnaire (SF-36); modified Baecke physical activity questionnaire and bioelectric impedance. Prevalence of PAD in the studied population was 13.7%. ABI was inversely correlated to age (p=0,03; rhô= -0,26), diabetes duration (p=0,02; rhô= -0,28) and blood pressure (p= 0,0007; rhô= -0,33). There were lower scores for physical health summary on the SF-36 in DM2 patients; however, the presence of PAD predominantly mild did not significantly impact quality of life, body composition or physical activity level assessed by questionnaire. Fourteen patients (19.2%) present bilateral and symmetrical alterations in two or more sensorial tests compatible to DPN diagnosis. Abnormalities in ST, SD and SV were present in 27.3%, 24.6% and 8.2%; respectively. There was association of results from ST abnormalities with RA and mainly with SD, suggesting the importance of 10g monofilament use in DM2 routine assessment. In conclusion, the prevalence of PAD in subclinical DM2 was slightly higher compared to the general population and in agreement to previously published data in DM patients. The PAD severity was predominantly mild and still without repercussion on quality of life and body composition. Our study demonstrated a significant prevalence of both PAD and DPN in DM2 without previous diagnosis of these complications and indicates the necessity of early preventive and therapeutic interventions for this population

Resposta comportamental e hormonal de machos não reprodutores de sagüi, callithrix jacchus, a estímulos sensoriais de filhotes não aparentados

Parental care in mammals is influenced by somatosensory stimuli from infants, such as vocalization and sight and by changes in the hormone levels of caretakers. The aim of this study was to evaluate the behavioral and hormonal responses of twelve non reproductive adult male common marmosets (Callithrix jacchus) to infant cues, vocalization recordings, sight and physical contact with newborn. Six out of twelve males had previous experience in caretaking. In article 1, adult males were exposed to newborn vocalizations for 10 minutes. On control condition no sound was presented. In article 2, males were tested on two conditions: a) Control: an empty acrylic transparent box (test box) was placed in male s cage for 15 minutes, and b) Experimental: males were exposed to newborns into a closed text box for 15 minutes. The cage was kept closed to prevented from tactile, smell and acoustic stimulation by the infant on common marmoset males. In article 3, males were exposed to an open or closed text box, which allowed or not their access to and social interaction with the infants. After each observation sessions, blood samples were collected to evaluate the cortisol levels of males. In all studies, behavioral response of adult males was significantly modified by newborns sight, vocalization and physical contact. Males approached and spent more time near the sound source and showed an increase in locomotion during sound exposure. Furthermore, males approached, smelled and spent more time near the test box when the newborn was inside it. There was no difference in behavioral pattern between experienced and non-experienced males in articles 1 and 2. In article 3, behavioral pattern of males was influence by previous caretaking experience. Experienced males recovered quicker and carried the infants more than the inexperienced ones. However, inexperienced males showed a decrease in recovery latency and an increase in carrying time after successive exposure to infants. Cortisol levels changed after exposure to infant s vocalization, especially for experienced adult males. Male hormonal profile was not affected by the sight of infants neither by their previous experienced in caretaking. The occurrence of social interaction between the caretaker and infant did not modify the hormonal profile of common marmoset males; however, as much as experienced males carried the infants their cortisol levels decreased. Thus, members of a social group or potential caretakers common marmosets exposed to sensory cues from dependent infant such as vocalization, sight, smell and physical contact, changed their behavioral and hormonal responses that are physiological modulators of parental behavior in common marmoset

Nós e os gregos

Este artigo responde afirmativamente à questão, vez por outra retomada, da efetiva contribuição que o estudo do pensamento político dos antigos gregos pode trazer ao debate dos problemas com que se defrontam as modernas sociedades democráticas.

Extensões ao Projeto LVWNet: mobilidade, interação com equipamentos reais, comunicação direta, e registro dinâmico de nós

Due to the constantly increasing use of wireless networks in domestic, business and industrial environments, new challenges have emerged. The prototyping of new protocols in these environments is typically restricted to simulation environments, where there is the need of double implementation, one in the simulation environment where an initial proof of concept is performed and the other one in a real environment. Also, if real environments are used, it is not trivial to create a testbed for high density wireless networks given the need to use various real equipment as well as attenuators and power reducers to try to reduce the physical space required to create these laboratories. In this context, LVWNet (Linux Virtual Wireless Network) project was originally designed to create completely virtual testbeds for IEEE 802.11 networks on the Linux operating system. This paper aims to extend the current project LVWNet, adding to it the features like the ability to interact with real wireless hardware, provides a initial mobility ability using the positioning of the nodes in a space coordinates environment based on meters, with loss calculations due to attenuation in free space, enables some scalability increase by creating an own protocol that allows the communication between nodes without an intermediate host and dynamic registration of nodes, allowing new nodes to be inserted into in already in operation network

Características sensoriais da carne de cordeiros das raças Hampshire Down, Santa Inês e Mestiços Bergamácia x Corriedale abatidos com quatro distintos pesos

Cordeiros das raças Hampshire Down (20), Santa Inês (24) e mestiços Bergamácia x Corriedale (36), abatidos com 4 distintos pesos: (28, 32, 36 e 40 kg), foram comparados quanto aos caracteres sensoriais da carne. Os animais, desmamados aos 60 dias de idade, foram encaminhados para terminação em confinamento total, onde recebiam dieta composta por 35% de feno e 65% de concentrado. Após o abate e resfriamento da carcaça, foi extraído o músculo longissimus dorsi para efeito de realização das provas sensoriais. Não se constatou efeito de peso ao abate sobre os caracteres sensoriais avaliados. Na carne dos cordeiros mestiços detectou-se maior valor ao sabor do que a apresentada pela raça Santa Inês, igualando à raça Hampshire Down. Quanto à maciez, ajustada para peso de abate, os cordeiros mestiços exibiram valores superiores em relação às duas raças puras. Para as demais características, os três genótipos se assemelharam. de maneira geral, os resultados experimentais mostraram alta qualidade sensorial.

Características sensoriais de carne defumada de capivara

O presente trabalho teve como objetivo desenvolver alguns produtos, como paleta e copa defumadas, em escala de laboratório, com a carne de capivara (Hydrochoerus hydrochaeris), e empregar a técnica de maturação da carne por meio da utilização de cloreto de cálcio. Inicialmente procedeu-se a verificação da composição centesimal na carne in natura, e posteriormente realizou-se a avaliação sensorial e a determinação da composição centesimal dos produtos obtidos pelos seguintes tratamentos: Tratamento A - paleta defumada, submetida à maturação inicial com cloreto de cálcio; Tratamento B - paleta defumada sem a maturação inicial; Tratamento C - copa defumada, submetida à maturação inicial com cloreto de cálcio e; Tratamento D - copa defumada sem a maturação inicial. A carne in natura de capivara apresentou composição média de 76,59% de umidade, 0,90% de resíduo mineral fixo, 20,04% de proteína e 0,91% de extrato etéreo. Os produtos elaborados apresentaram, em média: 67,72% de umidade, 2,16% de resíduo mineral fixo, 24,93% de proteína e 2,77% de extrato etéreo. Os produtos defumados de carne de capivara não apresentam diferenças quanto ao aroma, sabor, aroma estranho e sabor estranho. A paleta defumada apresenta-se mais macia e suculenta do que a copa defumada. A utilização de cloreto de cálcio cinco horas após o abate não tem efeitos significativos nos atributos sensoriais.

Avaliações sensoriais, bioquímicas e microbiológicas do guacamole, um produto à base de abacate, sob armazenamento a frio e com adição de ácido ascórbico

The elaboration of avocado products for commercialization keeping their characteristics of fresh product has been limited. The cut avocado darkens quickly and their sensorial characteristics are modified with the storage. In the present research, the sensorial parameters, microbiological stability, and peroxidase and polyphenoloxidase activity were evaluated in guacamole added with ascorbic acid and conserved under low temperature, by using avocado variety Hass. Products were conditioned in polyethylene+nylon packages with and without vacuum application; then, they were subjected to the slow and fast freezing (-18 degrees C) and stored in freezer (-18 degrees C). Evaluations were performed at the moment of elaboration of the product (t0) and at 3, 7 and 30 days post-storage. At t30, samples were kept under refrigeration (4 +/- 1 degrees C) and evaluated at 3, 5 and 7 days. After the 30 days of storage, -18 degrees C under freezing, followed by thawing and keeping at 4 +/- 1 degrees C for 7 days, the notes for the sensorial parameters decreased. The peroxidase activity was totally inhibited in the elaborated product and the polifenol oxidase activity considerably decreased in the guacamole (20.07 mM catechol/g fresh matter) relative to those in the fruit (58.31 mM catechol/g fresh matter), however with no significant variation during storage (at -18 degrees C). The samples were microbiologically stable under the conditions of the present study. The addition of ascorbic acid contributed to the conservation of the frozen avocado product by decreasing the enzymatic activity. However, the sensorial parameters are prejudiced under thawing and storage at 4 +/- 1 degrees C.

Efeito do alecrim na defumação da carne de rã (Rana catesbeiana): características sensoriais, composição e rendimento

Este trabalho avaliou o efeito do alecrim na qualidade da carne de rã (Rana catesbeiana) defumada, por meio da análise das características sensoriais, da composição centesimal e do rendimento. Após o abate e a evisceração, as carcaças foram imersas em solução de salmoura (20%) numa proporção de 2:1 (volume da salmoura/peso). Posteriormente, elas foram banhadas em azeite e defumadas a uma temperatura de 50 a 90 °C. O delineamento experimental foi inteiramente casualizado, com 2 tratamentos (T1 = Carcaça de rã defumada com alecrim; T2 = Carcaça de rã defumada sem alecrim) com 16 repetições. Na análise estatística, foi utilizado o programa SAEG 2004, com 5% de significância. As carcaças defumadas apresentaram valores médios de proteína bruta (28,39%), lipídios totais (5,13%) e cinzas (2,79%) superiores comparados aos das carcaças in natura (23,41; 2,29 e 0,85%). Não houve efeito significativo do alecrim na composição centesimal. A carcaça de rã defumada com alecrim apresentou melhor aceitação quanto ao aroma. Nas demais características sensoriais, a presença do alecrim não interferiu nos resultados. A carne de rã pode ser defumada com e sem alecrim, sem interferir na aceitabilidade do produto.

Diferenças sensoriais e motoras entre jovens e idosos: contribuição somatossensorial no controle postural

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

Influência da utilização da proteína texturizada de soja nas características sensoriais, químicas e funcionais e de processamento do fiambre de frango

This research was designed to study the effect of addition of 5, 10 e 15% of textured soy protein (TSP) on sensorial, chemical, and physical-chemical parameters of chicken loaf with ground meat. The sensorial properties were not affected by textured soy protein. The addition of textured soy protein in preparing chicken loaf increased the water absorption and holding capacity, and decreased the moisture and ether extract content, but did not increase the final product yield.

Efeito de diferentes sais de ferro sobre as características sensoriais do iogurte de soja

The soy-yogurt was used as food vehicle due to its therapeutic and nutritionalproperties and lower cost. The aim of this work was to develop an enriched soy-yogurt with 12 mg of elementary iron/1, with suitable sensory and technological properties. Four iron sources were tested: FeSO 4.7H 2O, NaFeEDTA, Ferrochel® and microencapsulated FeSO 4.7H 2O. The products were evaluated by fermentation time, pH, titratable acidity, viscosity, consistency, iron concentration and sensory properties (difference from the control and acceptance tests). Viscosity and consistency data were submitted to analysis of variance and Tukey's test. Difference from the control data was evaluated by analysis of variance and Dunnett's test and the acceptance test was evaluated by analysis of variance and Tukey's test. For all iron salts used in the enrichment process, only the FeSO 4JH 2O did not work out because of the undesirable sensorial characteristics of the final products. The others sources used in the enrichment process (NaFeEDTA, Ferrochel® and microencapsulated FeSO 4.7H 2O) did not alter the fermentation time, titratable acidity and sensory and reologics properties of the soy-yogurt.

Características reológicas e sensoriais de bebidas lácteas funcionais

This research studied the effects of the independent variables whey protein concentrate - WPC (3.0; 3.5; 4.0%), skimmed milk powder - SMP (4.0; 5.0; 6.0%), and isolated soy protein - IPS (1.5; 2.0; 2.5%) on the rheological and sensorial characteristics of functional dairy beverages. In all tests 7% of sucrose was added to the ingredients. The rheological parameters were obtained in duplicate at the temperature of 10° C using a cone and plate rheometer, and fitted to the Power law model. The samples revealed a non-Newtonian fluid behavior both in the upward and downward curves, typical of a tixotropic fluid. The dairy beverages were submitted to a sensory analysis by a group of fifty untrained tasters who used a hedonic scale of nine points, the extremes being 1 - disliked extremely and 9 - liked extremely, in order to evaluate the following parameters: general acceptability; appearance and color; consistency; taste and aroma. The dairy beverage produced with 3% WPC, 6% SMP and 1.5% IPS, (treatment 3), was the one that obtained the best average score for those attributes and was preferred by the tasters. The variables SMP and IPS and the interaction between WPC and SMP presented a positive effect on the sensory consistency attributes: the higher amount of those ingredients in the formula the more the tasters liked the consistency.

Características sensoriais da carne de cordeiro maturada e injetada com cloreto de cálcio: Sensory characteristics of lamb meat ageing and injected with calcium chloride

Sensory characteristics of Morada Nova lambs meat (muscles Biceps femoris, Longissimus and Triceps brachii) submitted to effects of ageing and injection of calcium chloride were studied. The lambs were slaughtered at 25 kg of body weight. After rigor mortis, muscles were removed and submitted to treatments. The variance analysis indicated that ageing and calcium chloride didn't influence the attributes flavor (6.71) and tenderness (7.13) of meats from Biceps femoris. The interaction among the factors wasn't significant for tenderness, however it was significant for flavor. Ageing didn't affect colour (7.08), flavor (7.42), tenderness (7.83) and global impression (7.58) of meats from Longissimus without calcium chloride, and meats with calcium chloride also didn't affect. Ageing and calcium chloride factor didn't influence the attributes flavor and tenderness of meats from Triceps brachii. The interaction among the factors wasn't significant for attributes flavor and tenderness. The sensory quality of Morada Nova lambs meat, was shown similar with relationship to evaluated attributes when it was submitted to ageing and injection with calcium chloride.