Texture profile and correlation between sensory and instrumental analyses on extruded snacks

Instrumental texture analysis on extruded snacks is widely applied, however there is no scientific consensus about the test and probe types that can be correlated with the sensory texture of snacks. Eleven commercial extruded snacks of different shapes were evaluated instrumentally using different probes and sensorially through descriptive analysis. The snack texture was described using the attributes of hardness, crispness, adhesiveness, fracturability and chewiness. Cylindrical snacks were described through crispness and fracturability, pelleted and shell-shaped snacks by chewiness and ring-shaped snacks by adhesiveness and hardness. Hardness and adhesiveness were correlated with a Warner-Bratzler test using a V shape probe (r = 0.718 and r = 0.763, respectively), while fracturability and chewiness were correlated with a Warner-Bratzler test using a guillotine (r = 0.776 and r = 0.662, respectively). The fairly strong good correlations enable application of these instrumental tests as an indication of the sensory texture of extruded snacks. © 2013 Elsevier Ltd. All rights reserved.

Caracterização de fibras de milho e sua incorporação em barras de cereais

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Perfil sensorial e aceitação de bolos de laranja formulados com prebióticos

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Influência da textura do recurso pedagógico em atividade de encaixe realizada por alunos com paralisia cerebral

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Qualidade do café natural e despolpado em diferentes condições de secagem e tempos de armazenamento

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Estruturas do olho do Macrobrachium amazonicum (Heller, 1862) (Crustacea, Decapoda, Palaemonidae): estudo utilizando microscopia óptica e de varredura.

O gênero Macrobrachium contém mais de 120 espécies e ocorre nas regiões tropicais e subtropicais de todo o mundo (VALENTI, 1987). São camarões de água doce da família Palaemonidae e da ordem Decapoda (RAFINESQUE, 1815; LATREILLER, 1802). No Brasil existem 18 espécies, até agora classificadas, distribuídas ao longo da bacia amazônica (MELO 2003). Entre estas, o Macrobrachium amazonicum (HELLER, 1862) conhecido popularmente como camarão-sossego ou camarão-canela, amplamente empregados na carcinicultura. Os crustáceos dispõem de estruturas sensitivas localizadas no cefalotórax, que permitem receber estímulos do meio para localizar e capturar o alimento (BARNES, 1998). Os olhos compostos estão presentes em todas as classes de crustáceo. Assim, a hipótese levantada nessa pesquisa foi que no Macrobrachium amazonicum, estes olhos são do tipo de superposição reflexiva, onde o aparelho dióptrico e o rabdômero se estendem em camadas e está separado por uma zona clara não pigmentada. Neste trabalho temos como objetivos: Avaliar os aspectos morfológicos do olho do Macrobrachium amazonicum em microscopia eletrônica de varredura; Caracterizar a morfologia das células fotorreceptoras; Descrever as estruturas morfológicas do olho do M. amazonicum; Caracterizar as relações morfométricas entre o olho e as demais estruturas do M. amazonicum. Os animais foram adquiridos no distrito de Mosqueiro nos períodos de chuvas, março de 2009 e março de 2010, com pescadores no município de Santa Bárbara, área metropolitana de Belém, e transportados para o laboratório em caixas de isopor, sendo mantidos em quarentena em um recipiente contendo uma solução de permanganato de potássio a 1,3 mg/L (CARNEIRO et al., 005). Os animais foram fixados em Davidson e Karnovisky, em seguida os olhos de cada animal foram cuidadosamente seccionados e colocados em frascos plásticos. Nas relações biométricas foram realizadas a análise de variância com α = 0,05, foi realizada com Bio Estat 5.0 para os comprimentos do olho látero-lateral e ântero-posterior dos quatro morfotipos, e SigmaPlot 11.0 e regressão linear simples, para as variáveis olho total e cefalotórax. Observou-se que o tamanho médio do cefalotórax, do corpo, do olho é respectivamente: 21,03 mm; 70,62 mm e 4,52 mm, sendo que, o peso médio do camarão foi de 7,97 g. Os valores máximos registrados dessas estruturas foram de 31,95 mm para o cefalotórax; 100,10 mm para o tamanho do corpo; 6,80 mm para o tamanho do olho e de 20,54 g para o peso do camarão. Após análise histológica foram identificadas as seguintes estruturas (Figs. 13 e 14 A-B): córnea, cone cristalino, pigmento distal, haste do cone, zona clara, cutícula, retina, rabdoma, fibras do nervo óptico e lamina. Com relação à microscopia eletrônica de varredura, foram selecionadas para observação as principais estruturas e especialmente o arranjo em seção transversal quadrada dos omatídeos (Figs. 16 A-B). As análises morfométrica e morfológica (por histologia e microscopia eletrônica de varredura) apontaram características próprias de Macrobrachium amazonicum adultos oriundos da região metropolitana de Belém. Estes achados incluem uma óptica de superposição reflexiva com olhos adaptados a percepção de estímulos luminosos.

Extraction of oil from pressed palm oil (Elaes guineensis) fibers using supercritical CO2

Residual fibers from palm oil production are a good source of carotene, since they contain more than 5% of the original oil, with about 5000 ppm of carotenoids. As carotenoids are thermosensitive molecules, supercritical CO₂ can be used for oil recovery, because this technique employs low temperatures. In this work results of oil extraction experiments from pressed palm oil fibers are shown. Fibers were from AGROPALMA, an industry which is located in Tailândia (Pará, Brazil). Extractions were carried out at 200, 250 and 300 bar and at temperatures of 45 and 55oC. Oil was analyzed by UV/vis spectrophotometry for total carotene determination. Results showed a large increase in extraction rate from 200 to 250 bar and a small variation from 250 to 300 bar. The total amount of carotenes did not increase in the course of extraction at 300 bar, but it showed a large increase at 200 and at 250 bar. Free fatty acids are present in amounts larger than those found in commercial oils.

Production and evaluation of recycled polymers from açaí fibers

The possibility of recycling and the favorable mechanical properties of the products have encouraged the study and production of thermoplastic composites from natural fibrous waste. Açaí (cabbage palm) fiber, which is removed from the seed, has been slightly investigated, as compared to what is already known about the fruit pulp. In this study, the influence of açaí fiber as an element of reinforcement in recycled everyday usage thermoplastics using simple, low cost methodology was evaluated. Recycled matrixes of high impact polystyrene and polypropylene were molded by hot compression from which the fiber composites were obtained. The FTIR technique showed that the process was efficient in preventing degradation of the açaí fibers. The influence of the fiber on the mechanical behavior of the recycled matrixes was investigated by microscopic images of compression and impact tests. The results showed better impact performance for the fiber combined with the polymeric matrixes.

Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance

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

Efferent projections of the suprachiasmatic nucleus based on the distribution of vasoactive intestinal peptide (VIP) and arginine vasopressin (AVP) immunoreactive fibers in the hypothalamus of Sapajus apella

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

Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Concurrent training effect on muscle fibers in Wistar rats

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Sensory profile and acceptability of traditional and double-distilled cachaca aged in oak casks

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

IB4(+) and TRPV1(+) sensory neurons mediate pain but not proliferation in a mouse model of squamous cell carcinoma

Background: Cancer pain severely limits function and significantly reduces quality of life. Subtypes of sensory neurons involved in cancer pain and proliferation are not clear.Methods: We produced a cancer model by inoculating human oral squamous cell carcinoma (SCC) cells into the hind paw of athymic mice. We quantified mechanical and thermal nociception using the paw withdrawal assays. Neurotoxins isolectin B4-saporin (IB4-SAP), or capsaicin was injected intrathecally to selectively ablate IB4(+) neurons or TRPV1(+) neurons, respectively. JNJ-17203212, a TRPV1 antagonist, was also injected intrathecally. TRPV1 protein expression in the spinal cord was quantified with western blot. Paw volume was measured by a plethysmometer and was used as an index for tumor size. Ki-67 immunostaining in mouse paw sections was performed to evaluate cancer proliferation in situ.Results: We showed that mice with SCC exhibited both mechanical and thermal hypersensitivity. Selective ablation of IB4(+) neurons by IB4-SAP decreased mechanical allodynia in mice with SCC. Selective ablation of TRPV1(+) neurons by intrathecal capsaicin injection, or TRPV1 antagonism by JNJ-17203212 in the IB4-SAP treated mice completely reversed SCC-induced thermal hyperalgesia, without affecting mechanical allodynia. Furthermore, TRPV1 protein expression was increased in the spinal cord of SCC mice compared to normal mice. Neither removal of IB4(+) or TRPV1(+) neurons affected SCC proliferation.Conclusions: We show in a mouse model that IB4(+) neurons play an important role in cancer-induced mechanical allodynia, while TRPV1 mediates cancer-induced thermal hyperalgesia. Characterization of the sensory fiber subtypes responsible for cancer pain could lead to the development of targeted therapeutics.