Soymilk plain beverages: correlation between acceptability and physical and chemical characteristics

The objective of the research was to relate the physical and chemical characteristics of soymilk plain beverages to its sensory acceptance. Five commercial products and a new product formulated based on the less accepted sample were used. The overall acceptance was evaluated by 102 assessors using a 10-point hybrid hedonic scale. The hedonic scores ranged from 3.8 (sample E) to 7.0 (A). Most assessors (55%) preferred sample A, which was viscous (26.6 cp), dark (L* = 77.7), and slightly acidic (pH = 6.6). Sample C, which had lower solid content and higher acidity, was preferred by 29% of the assessors. These two beverages showed the greatest commercial potential of the products analyzed. The least-accepted sample (E), preferred by 8% of the assessors, had a lighter color (L* = 96.8), lower viscosity (13.5 cp), higher lipid content (2.2 g/100 g), and less protein (1.68 g/100 g) than the other products evaluated. A reformulation of the least preferred product (E) with the addition of maltodextrin and also vanilla and milk flavors increased its acceptance, yielding an average score of 7.2. Overall, it was observed that a soymilk plain beverage with higher viscosity, darker color, and higher protein content best meets consumer expectations.

Chemical and physical characterization of mume fruit collected from different locations and at different maturity stages in São Paulo State

Prunus mume is widely studied due to its health benefits regarding increase of blood fluidity and consequent improvement of the cardiovascular system and the prevention or even the fight against different types of cancer. However, in Brazil this culture is found only among oriental descendants. The present study aimed to characterize mume fruit collected from three different locations in the State of São Paulo regarding general aspects such as pH, total titratable acidity (TTA), total soluble solids (TTS), pectin content and yield of pulp and chemical characteristics: total phenolic compounds (TPC) and antioxidant capacity. Mume fruit were collected unripe and analyzed until maturation about 88 days after flowering. Fruit collected in Botucatu came from a commercial mume fruit producer and had average weight of 16.9 g, while in fruit from other locations weight varied from 5.7-6.9 g. TSS ranged from 9.5 to 10.0 Brix, total solids was 10.2-12.2% and pH showed values between 2.5 and 2.7 for all locations. TTA expressed in citric acid decreased from 4.0-5.7 g (100g- 1) at unripe stage to 2.0-3.8 g (100g- 1) in mature-stage fruit. Pectin content decreased from 11.2 to 10.8% during fruit maturation, TPC content was 147-226 mg catechin (g- 1) on a dry matter basis and the antioxidant capacity was 96-169 µMol Trolox (g- 1) on a dry matter basis or 21-34 µMol Trolox (g- 1) on a wet matter basis.

Quality of deep frying oils and fats used in street-fairs in Goiânia, Brazil

Fried foods are widely consumed in Brazil and their quality depends on the oil or fat they are fried. Qualitative (physical chemistry indices) and quantitative measurements (fry-life oil or fat until disposal, oil turnover, type of oil or fat and amount and type of fried foods) and associations were performed. We applied a structured form and collected 60 mL of frying oil or fat in each of the 70 fried food stands of 15 street-fairs in Goiânia, Brazil. All samples were suitable in the quantity of free fat acids (<0.9% oleic acid), one was inadequate to peroxide value (>10 mEq/kg) and 1/3 was unsuitable to polar compounds (<25%). The majority (62%) use temperature up to the allowed (180 ºC). Approximately 250 units of products are fried in at least one day in 42% of the fried food stands. Soybean oil is used in the majority (94%) of fried food stands and the fry-life is of 6 hours (60%) or a day of work/sale. The nonconformity of the content of total polar compounds in fried foods had significant association with frying time and the conformity of acidity had significant relationship with frying time by a chi-square test. All other associations were not significant. A fry-life of oil or fat up to 6 hours can avoid the excess of polar compounds in the frying medium and protect the quality of fred foods.

Biochemical characteristics of composite flours: influence of fermentation

The purpose of this study was to introduce yam in the development of two new composite flours containing soy and cassava. Two composite flours were obtained after fermentation of yam, soybean, and cassava in respectively 60, 30, and 10% proportions. Two varieties of yam were used: Dioscorea alata (variety "Bete bete") and Dioscorea cayenensis (variety "Lokpa"). Proximate composition, mineral content, some anti-nutritional factors (oxalates, phenols), microbiological quality, and α-amylase digestibility were determined for the fermented and unfermented composite flours. The results indicated that for the composite flours made of D. alata and D. cayenensis, fermentation increased ash and titrable acidity. Carbohydrates, pH, and energy decreased. Crude fat content was not affected by the fermentation process. Anti-nutritional factors such as oxalates and phenols were found to decrease significantly after the fermentation of the composite flours. Fermentation increased the mineral content (Mg, K, Fe, and Ca) of the composite flours. A decrease in P and Na was observed after fermentation. The microbiological study showed that safety flours contain no potential pathogenic germs. The in vitro α-amylase digestibility of the composite flours was significantly improved after fermentation. The biochemical characteristics and good hygienic quality of the obtained flours suggest that these flours can be considered as a feeding alternative for children in poor areas where yam is produced.

Sensory and physicochemical evaluation of acerola nectar sweetened with sucrose and different sweeteners

This paper aims to evaluate the physicochemical characteristics, sensory acceptance, and purchase intent of acerola nectar sweetened with sucrose and other sweeteners (neotame, sucralose and stevia extracts with 40%, 60%, 80%, and 95% rebaudioside A). The analyses were carried out for pH, soluble solids, total titratable acidity, ascorbic acid, and colorimetry (L*a*b). The acceptance test was performed by 120 consumers who evaluated the appearance, aroma, flavor, texture, and overall impression of the samples using a 9-cm unstructured hedonic scale. Furthermore, the consumers were asked to rate overall purchase intent along the scale anchored with (1) "would definitely not purchase" to (5) "would definitely purchase." The results were evaluated using analysis of variance/Tukey test and the internal preference mapping technique. The acerola nectar samples did not differ significantly (p>0.05) between themselves in terms of vitamin C content and total titratable acidity. As for appearance and aroma, there was no significant difference (p>0.05) between the samples, and as for flavor and overall impression, the most accepted samples were those with sucrose and sucralose. The internal preference mapping indicated that the most accepted samples were those with sucrose, sucralose, and neotame were. The highest frequency of positive purchase intent scores was observed for sucrose and sucralose.

Effect of treatment with adsorbent resin on the volatile profile and physicochemical characteristics of clarified cashew apple juice

Increased preference for healthy and functional foods could be an opportunity to increase the consumption of clarified cashew apple juice. Given its level of fructose, glucose, and vitamin C, it can be used as a base in blends. However, its characteristic odor can interfere with the acceptance of these formulations, especially by consumers who are not familiar with cashew aroma. The aim of this study was to evaluate the effect of treatment with macroporous resins (FPA54, FPX66, XAD761, and XAD4) on the volatile profile and physicochemical characteristics of clarified cashew apple juice. After the treatment with the resins, the volatile profile was evaluated using solid-phase microextraction (SPME) and gas chromatography/mass spectrometry (GC/MS). The physicochemical analyses performed were: pH, soluble solids (ºBrix), total titrable acidity, reducing sugars, and vitamin C. Gas chromatography analyses showed that XAD4 and FPX66 led to a reduction of the initial amount of volatile compounds to 14.05% and 15.72%, respectively. These two resins also did not affect the physicochemical characteristics of the clarified cashew apple juice.

Effect of postharvest temperature on the shelf life of gabiroba fruit (Campomanesia pubescens)

The objective of this study was to determine the optimal temperature for storing gabiroba fruit (Campomanesia pubescens) without affecting compounds' quality. The fruits were stored at different temperatures (0 ºC, 6 ºC, 12 ºC, and 20 ºC) and the effect on the pH, total titratable acidity, soluble solids, total sugars, vitamin C, and antioxidant components such as tannins and total phenolic compounds was evaluated. It was observed an increase in the pH and total titratable acidity during storage at all the temperatures tested. Gabiroba fruits were stored for 9 and 3 days at 12 ºC and 20 ºC, respectively, and under both temperatures they showed a reduction in tannins and an increase in vitamin C content. As gabirobas armazenadas a 0º and 6 ºC alcançaram maior tempo de armazenamento After 12 days of storage, the fruits stored at 6 ºC contained higher amounts of water soluble solids, sugars, and antioxidants. In general, for long term storage, it is suggested to store gabiroba fruits at 6 ºC. On the other hand, for short term storage, the temperature of 12 ºC would be the better to keep high levels of vitamin C and phenolic compounds.

Characterization and development of marolo (Annona crassiflora, Mart.)

The objectives of this study was the physical, chemical, and physiological characterization of marolo (Annona crassiflora, Mart.) during its development. The fruits were harvested 12 Km off Itumirim, Southern Minas Gerais, Brazil, at 20-d intervals from anthesis to fruit maturity. The first fruits were harvested within 60 days. The total development of the fruit took 140 days starting from anthesis. At 140 days after anthesis, the fruit reached its maximum size, with mass of 1.380g, transverse diameter of 13.0 cm, and longitudinal diameter of 11.5 cm. During its development, the fruit showed increase in mass and in traverse and longitudinal diameters. The changes during maturation and ripening, such as: pH reduction and starch degradation, pectic solubilization, and increase in total sugars, soluble solids (ºB), respiratory rate (CO2), titratable acidity, vitamin C, and β-caroteno were observed from the 120th day of marolo development. A decrease in ability to sequester free radicals was observed up the 120th day, followed by an increase. The volatile compounds identified at the end of the development included the esters group only.

Stability of frozen marolo pulp during storage

Marolo, also known as araticum or head-to-black, is a globular berry, a species native to the Brazilian savannah. The aim of this study was to evaluate the physical, chemical, and microbiological stability of frozen marolo pulp during 12 months of frozen storage. It was observed that the levels of ash (0.28-0.22%), protein (0.77-0.71%), lipids (1.75-1.73%), carbohydrates (12.1-10.15%), calorie (67.23-59.01 kcal), sucrose (2.50-1.29%), citric acid (435.63-197.5 µg.g-1), tartaric acid (4.38-1.88 µg.g-1) , acetic acid (470.38-279.25 µg.g-1), ascorbic acid (3.00-0.00 µg.g-1), total pectin (0.67-0.39%), pH (3.88-3.83), and b* chromaticity coordinates (24.85-20.53) decreased reduced during storage, whereas the levels of moisture (85.10-87.19%), color parameters (L* 58.89-62.62 and a* 5.37-7.86), reducing sugars (4.53-5.62%), total soluble sugars (7.1-7.36%), soluble solids (7.0-8.4 ºBrix), total acidity (0.9-1.0%), malic acid (514.13-781.25 µg.g-1), soluble pectin (0.16-0.24%), and antioxidant (6.85-37.35% of DPPH discoloration) increased over the one-year of storage period. According to the physical, chemical, and microbiological parameters assessed, the product can be stored for 12 months without loss of quality with addition of citric acid as a preservative.

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.

Alterations of palm oil (Elaeis guineensis) in the continuous industrial par frying of breaded chicken snacks

The physical and chemical alterations in palm oil during continuous industrial par frying of breaded chicken snacks were evaluated using a pseudo first-order kinetic model. The acidity index, refractive index, concentration of polar compounds, viscosity, color, and absorbance (232 and 268 nm) of 238 samples of the frying oil collected during 26 days of production were analyzed. For all of the analyses, the results of the oil were below the limits recommended for oil disposal, indicating that the processing conditions were safe and that under these experimental conditions the oil remained suitable for frying. The linear regressions were significant for refractive index, content of polar compounds, and lightness (L*). The content of polar compounds was determined using a cooking oil tester, and it had the best fit to the proposed model and can be used as an effective index for monitoring palm oil during the continuous par frying of breaded chicken snacks. The high turnover rate of the oil was important for maintaining the oil in good running conditions.

Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil

Grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil was evaluated in relation to chemical composition, and content of minerals and functional properties. Its microbiological quality and toxic potential, using Artemia salina sp, were also investigated. The results showed that the flour obtained from these residues had below neutral pH (3.82), moisture (3.33g/100g), acidity of (0.64g of citric acid/100g), and ash (4.65 g/100g). The amount of total dietary fiber (46.17g/100g) stood out quantitatively compared to the content of carbohydrate (29.2g/100 g), protein (8.49g/100g), and lipids (8.16g/100g). The total energy was 224Kcal/100g. With regard to the compounds with functional properties, higher values of insoluble fiber 79% (36.4 g/100 g); vitamin C (26.25 mg of acid ascorbic/100g), and anthocyanins (131mg/100g) were found. The minerals iron, potassium, zinc, manganese, and calcium were present in higher concentrations. There were no significant copper values. The results showed that the grape residues are an important source of nutrients and compounds with functional properties suggesting that they can be incorporated as an ingredient in the diet and/or used as a dietary supplement aiming at health benefits. The residues did not show microbiological contamination and were considered nontoxic.

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.

Crossflow microfiltration of sugarcane juice: effects of processing conditions and juice quality

Sugarcane juice with passion fruit pulp was clarified using microfiltration under different T (temperature), P (pressure), and V (tangential velocity). The effects of these processing parameters were evaluated applying a rotational central composite experimental design (RCCD) and response surface methodology (RSM). The tests were performed at a filtration pilot plant using a polyamide hollow-fiber membrane with an average pore diameter of 0.4 µm and filtration area of 0.723 m². In addition, the resistances to the permeate flux during the microfiltration were investigated according to the series resistance. The final permeate flux ranged from 7.05 to 17.84 L·h- 1·m- 2. There was a rapid decline in flux (50%) in the initial stages of microfiltration. T and V were the major variables responsible for the flux increase. The concentration polarization showed the greatest influence on the flux decline, and highest values for the flux decline rate (λ) were found when low pressures were used. In the clarified juice there was a reduction in the contents of total solids, proteins, vitamin C, and acidity, while the soluble solids, pH, and ash contents did not change. Finally, membrane process could produce high quality filtered sugarcane juice with substantial flux and increased luminosity improving organoleptical properties.

The influence of peeling and type of drying on chemical and sensorial analysis of organic coffee

Organic coffee is characterized by being produced without the use of chemical products and by having a similar or superior quality in comparison to that of coffee produced by traditional methods. The production of organic coffee does not include the use of highly soluble nutrients, which makes consumers concerned with environmental issues and healthy eating habits realize its true value. This paper aims to analyze the influence of harvesting, peeling and drying on the quality of organic coffee, in order to present the best way of producing high quality coffee. Samples of organic coffee were harvested by both conventional and selective ways, and some were peeled. They were then dried on concrete patio and on suspended terraces. The beans were analyzed for potassium leaching, electrical conductivity, titratable acidity, and submitted to coffee cupping-test. The results obtained indicated that the selective harvesting of the peeled or unpeeled cherry coffee dried on concrete terrace is feasible for production of fine coffees. This type of processing effectively influenced the final quality of the organic coffee, thus being an alternative to improve the quality and market value of the product, especially for small producers, cooperatives, and associations of coffee producers.