Uso de diferentes agentes ligantes no desenvolvimento de barra de cereal salgada adicionada de chia (Salvia hispânica L.)

The objective of this study was to evaluate different binders when preparing salt cereal bars and to characterize them as physical, physico-chemical and sensory parameters. Four formulations of different cereal bars using binders have been developed. The evaluated binders were collagen, guar gum, xanthan gum and psyllium. The developed cereal bars were evaluated according to their physical characteristics (color and texture), physicochemical (pH, moisture, ash, protein, lipids, Aw, crude fiber) beyond their calorie, fatty acid composition and concentration of the main minerals. Among the four binding agents evaluated, psyllium stood out due to its physicochemical characteristics. A cereal bar high in protein and fiber; low in carbohydrates and water activity. The binding agent guar gum and xanthan showed characteristics similar to psyllium, especially regarding to fiber content. Collagen as binder gave the final product a high level in protein and lipid. The color and texture analyzes showed that the salt cereal bars had the color and crispness characteristics for this type of product. Regarding to the composition in the fatty acid, the developed bars offer a good supply of essential fatty acids to the human body. The same was observed regarding to mineral contents. Sensory, salt cereal bars made with chia showed good acceptability, highlighting the elaborate bar with psyllium binder. Different binders demonstrated technological efficiency in the preparation of salt cereal bars. The binder psyllium agent over others showed better physical-chemical and sensory characteristics. However, in general the product has healthy and nutritional characteristics it may be indicated for a protein diet with high fiber content and free sugars.

Combining Leaf Shape and Texture for Costa Rican Plant Species Identification

In the last decade, research in Computer Vision has developed several algorithms to help botanists and non-experts to classify plants based on images of their leaves. LeafSnap is a mobile application that uses a multiscale curvature model of the leaf margin to classify leaf images into species. It has achieved high levels of accuracy on 184 tree species from Northeast US. We extend the research that led to the development of LeafSnap along two lines. First, LeafSnap’s underlying algorithms are applied to a set of 66 tree species from Costa Rica. Then, texture is used as an additional criterion to measure the level of improvement achieved in the automatic identification of Costa Rica tree species. A 25.6% improvement was achieved for a Costa Rican clean image dataset and 42.5% for a Costa Rican noisy image dataset. In both cases, our results show this increment as statistically significant. Further statistical analysis of visual noise impact, best algorithm combinations per species, and best value of , the minimal cardinality of the set of candidate species that the tested algorithms render as best matches is also presented in this research

Selection for muscle fat content and triploidy affect flesh quality in pan-size rainbow trout, Oncorhynchus mykiss

A lean muscle line (L) and a fat muscle line (F) of rainbow trout were established (Quillet et al., 2005) by a two-way selection for muscle lipid content performed on pan-size rainbow trout using a non-destructive measurement of muscle lipid content (Distell Fish Fat Meter®). The aim of the present study was to evaluate the consequences of this selective breeding on flesh quality of pan size (290 g) diploid and triploid trout after three generations of selection. Instrumental evaluations of fillet color and pH measurement were performed at slaughter. Flesh color, pH, dry matter content and mechanical resistance were measured at 48 h and 96 h postmortem on raw and cooked flesh, respectively. A sensorial profile analysis was performed on cooked fillets. Fillets from the selected fatty muscle line (F) had a higher dry matter content and were more colorful for both raw and cooked fillets. Mechanical evaluation indicated a tendency of raw flesh from F fish to be less firm, but this was not confirmed after cooking, neither instrumentally or by sensory analysis. The sensory analysis revealed higher fat loss, higher intensity of flavor of cooked potato, higher exudation, higher moisture content and a more fatty film left on the tongue for flesh from F fish. Triploid fish had mechanically softer raw and cooked fillets, but the difference was not perceived by the sensorial panel. The sensorial evaluation also revealed a lower global intensity of odor, more exudation and a higher moisture content in the fillets from triploid fish. These differences in quality parameters among groups of fish were associated with larger white muscle fibers in F fish and in triploid fish. The data provide additional information about the relationship between muscle fat content, muscle cellularity and flesh quality.

RETINAL ANGIOMATOUS PROLIFERATION: A Quantitative Analysis of the Fundoscopic Features of the Fellow Eye

PURPOSE: To quantitatively analyze and compare the fundoscopic features between fellow eyes of retinal angiomatous proliferation and typical exudative age-related macular degeneration and to identify possible predictors of neovascularization. METHODS: Retrospective case-control study. Seventy-nine fellow eyes of unilateral retinal angiomatous proliferation (n = 40) and typical exudative age-related macular degeneration (n = 39) were included. Fundoscopic features of the fellow eyes were assessed using digital color fundus photographs taken at the time of diagnosis of neovascularization in the first affected eye. Grading was performed by two independent graders using RetmarkerAMD, a computer-assisted grading software based on the International Classification and Grading System for age-related macular degeneration. RESULTS: Baseline total number and area (square micrometers) of drusen in the central 1,000, 3,000, and 6,000 μm were considerably inferior in the fellow eyes of retinal angiomatous proliferation, with statistically significant differences (P < 0.05) observed in virtually every location (1,000, 3,000, and 6,000 μm). A soft drusen (≥125 μm) area >510,196 μm2 in the central 6,000 μm was associated with an increased risk of neovascularization (hazard ratio, 4.35; 95% confidence interval [1.56-12.15]; P = 0.005). CONCLUSION: Baseline fundoscopic features of the fellow eye differ significantly between retinal angiomatous proliferation and typical exudative age-related macular degeneration. A large area (>510,196 μm2) of soft drusen in the central 6,000 μm confers a significantly higher risk of neovascularization and should be considered as a phenotypic risk factor.

Automatic Glaucoma Detection Based on Optic Disc Segmentation and Texture Feature Extraction

The use of digital image processing techniques is prominent in medical settings for the automatic diagnosis of diseases. Glaucoma is the second leading cause of blindness in the world and it has no cure. Currently, there are treatments to prevent vision loss, but the disease must be detected in the early stages. Thus, the objective of this work is to develop an automatic detection method of Glaucoma in retinal images. The methodology used in the study were: acquisition of image database, Optic Disc segmentation, texture feature extraction in different color models and classification of images in glaucomatous or not. We obtained results of 93% accuracy

Emociones cromáticas: análisis de la percepción de color basado en emociones y su relación con el consumo de moda

La globalización del mercado actual exige que los productos sean novedosos, comerciales, funcionales y altamente llamativos, para despertar así en el consumidor la atención suficiente y lograr que se dé el momento de la compra, con la previa identificación de su necesidad y la aceptación del producto. Caracterizar al consumidor es complejo, y deben ser analizados diferentes aspectos como el color y las emociones. En este trabajo se estableció, la relación que existe entre la emoción, el color y el objeto moda, identificando las variables que motivan al consumidor en el momento de su compra. Para ello se aplicó una encuesta sobre una población universitaria en Colombia y, adicionalmente, mediante la base de datos DEAP perteneciente a 4 universidades de Europa (Queen Mary University de Londres, University of Twente de Holanda, University of Geneva y al EPFL de Suiza), que relaciona emociones y vídeos en una población universitaria de Europa, se hizo un análisis del color en la ambientación de estos y se demostró la influencia del color utilizando el gráfico de Geneve. Los resultados obtenidos demostraron una fuerte influencia del color en la actitud de consumo y del color sobre las emociones, aunque no se logró concluir que las emociones afecten el momento de adquisición por parte del consumidor.

Development of paper-based color test-strip for drug detection in aquatic environment: Application to oxytetracycline

The wide use of antibiotics in aquaculture has led to the emergence of resistant microbial species. It should be avoided/minimized by controlling the amount of drug employed in fish farming. For this purpose, the present work proposes test-strip papers aiming at the detection/semi-quantitative determination of organic drugs by visual comparison of color changes, in a similar analytical procedure to that of pH monitoring by universal pH paper. This is done by establishing suitable chemical changes upon cellulose, attributing the paper the ability to react with the organic drug and to produce a color change. Quantitative data is also enabled by taking a picture and applying a suitable mathematical treatment to the color coordinates given by the HSL system used by windows. As proof of concept, this approach was applied to oxytetracycline (OXY), one of the antibiotics frequently used in aquaculture. A bottom-up modification of paper was established, starting by the reaction of the glucose moieties on the paper with 3-triethoxysilylpropylamine (APTES). The so-formed amine layer allowed binding to a metal ion by coordination chemistry, while the metal ion reacted after with the drug to produce a colored compound. The most suitable metals to carry out such modification were selected by bulk studies, and the several stages of the paper modification were optimized to produce an intense color change against the concentration of the drug. The paper strips were applied to the analysis of spiked environmental water, allowing a quantitative determination for OXY concentrations as low as 30 ng/mL. In general, this work provided a simple, method to screen and discriminate tetracycline drugs, in aquaculture, being a promising tool for local, quick and cheap monitoring of drugs.

Estudo das propriedades físico-químicas do queijo Serra da Estrela

O objetivo deste trabalho foi avaliar as características físicas e químicas de queijo Serra da Estrela de pasta semi mole e correlacionar estes resultados com os resultados da análise sensorial. Foram alvo de estudo 29 amostras de queijo Serra da Estrela produzidas com 6 ecótipos de cardo diferentes. Os queijos foram produzidos em várias queijarias da região demarcada para a produção do queijo Serra da Estrela, mais propriamente dos concelhos de Penalva do Castelo, Oliveira do Hospital e Fornos de Algodres. Procedeu-se à avaliação das propriedades químicas como a humidade, o pH, cloretos, cinzas e proteínas, de propriedades físicas, como a textura e a cor e uma avaliação sensorial. Dos resultados obtidos foi possível verificar que os valores da humidade variaram entre 34, 9% e 49,8%. As cinzas e a proteína encontram-se abaixo dos valores na literatura (3,4%–5,5% e 13,0%–21,9%, respetivamente). Os cloretos variaram entre 1,1% e 3,0% e o pH entre 4,8 e 5,7. Verificou-se que com mais dias de maturação, e portanto menor humidade, as amostras apresentam, maior firmeza, menos adesividade e menos pegamento da pasta. Os valores da dureza da casca e da pasta variam entre 1,56N e 9,40N e 0,4 N e 3,4 N, respetivamente. A adesividade é bastante elevada (de -26,29 N.sec a -2,21 N.sec), o que traduz o caráter amanteigado destes queijos. Nas coordenadas de cor os valores de L* variaram entre 53,57 a 64,34, os de a* entre -4,53 e 1,29 e os de b* entre 15,56 e 29,03, revelando uma cor amarelada. Os resultados da análise sensorial não apresentam grande variabilidade entre os diferentes ecótipos e verificou-se que, em geral, as análises instrumentais realizadas acabaram por confirmar a percepção dos provadores.

Desenvolvimento e caracterização do queijo Santo Giorno, típico do sudoeste do Paraná, produzido com leite cru e fermento endógeno

Two cheese formulations made from raw milk and endogenous yeasts with 30, 60 and 180 days of maturation in two dairy Paraná Southwest were studied to evaluate their quality through physical, physical-chemical, microbiological and sensorial characteristics, as one of the stages of development of a typical regional cheese. The production was accompanied from designing the flowchart processing, where the samples were collected to perform the analysis of proteins, lipids, moisture, ash, carbohydrates, total solids, fat in dry matter, calories; water activity, instrumental texture (hardness, adhesiveness, springiness, cohesiveness, resiliency and chewiness), instrumental color (CIE Lab); microbiological quality was assessed searching for total and thermotolerant coliforms, coagulase positive staphylococci and Salmonella spp.; the acceptance related to sensory characteristics of color, appearance, flavor, texture, taste and purchase intent was evaluated through the structured hedonic scale. This research contributed information relevant to the production process, such as the realization of the viability in freeze-drying lactic acid bacteria yeast isolated from milk in the Southwestern Mesoregion of Parana and the results of the analysis of the cheese showed similarity between formulations, regarding the physical, physical-chemical characterization, moreover good microbiological quality, where the differences between samples of dairy products were not perceived by sensory panelists. Adjustments in standardization related to technological quality control is an extremely important factor for the success of dairy companies and small producers involved in the project and that they have the option of producing the Santo Giorno, a fine cheese, with the great advantage of adding features of region, with high standard of sanitary conditions and with great consumer acceptance of indicative.

A new inhight on the Portuguese traditional sweets as cultural identity: a scientific approach towards evaluation of texture in Castanhas de Ovos de Viseu

The importance of the gastronomic heritage of any people is unquestionable and Portugal is particularly rich when it comes to sweets. Hence, the objective of this work was to give a contribution colour and texture, due to their importance for consumer acceptance. The samples were bought from a pastry in Viseu and produced according to the traditional recipe. Colour evaluation was made by a colorimeter and textural analysis by a texturometer. The results obtained allowed concluding that there were differences between the top burned area and the non-burned areas, as well as when comparing the ruffled with unruffled samples either regarding colour and also texture. The burned area was darker, with a more intense red and less yellow. As to texture, the ruffles samples were harder than the unruffled samples.

Estudo de tratamentos prévios para o controlo de acastanhamento de cenoura secada

O objetivo deste trabalho foi avaliar o efeito de compostos químicos como o ácido ascórbico e metabissulfito de sódio na inibição do acastanhamento em cenoura (Daucus carota L.), da variedade Nantes, sujeita a secagem, por convecção (60ºC e 40ºC). Por outro lado, estudou-se o efeito da aplicação de extratos naturais como os de chá verde e branco, aliados ao branqueamento, baseados na sua atividade antioxidante natural. As amostras foram sujeitas a ácido ascórbico e metabissulfito de sódio nas concentrações de 0,25% (m/v) e 1% (m/v), durante 60 min e 90 min e foi efetuado um controlo em água destilada (sem agente anti-escurecimento) nos mesmos períodos de tempo mencionados anteriormente. Os testes de branqueamento foram pré-estabelecidos, através do teste da peroxidase para a determinação do binómio tempo-temperatura adequado a cada tratamento térmico. Procedeu-se à análise das propriedades químicas (humidade, proteína, cinza, fibra bruta, açúcares, compostos fenólicos e atividade antioxidante), propriedades fisicas (textura e cor), no estado fresco e após as secagens. Quanto aos resultados obtidos, verificou-se que, de forma geral, a secagem a 60ºC conduziu a alterações mais notórias nas propriedades químicas analisadas, nomeadamente ao nível das proteínas e dos açúcares redutores. No que respeita à atividade antioxidante, as alterações foram pouco evidentes com o aumento da temperatura de secagem, porém comparativamente com a amostra em fresco, ocorreram perdas. Quanto ao teor de polifenóis totais, de forma geral, também ocorreram perdas, ocasionadas, possivelmente, por reações de acastanhamento enzimático. Quanto à análise da cor a secagem a 40ºC conduziu a maiores alterações em termos de luminosidade, sendo os tratamentos com infusões de chá os que se aproximaram mais à amostra em fresco. Em termos de diferença de cor total, a secagem a 40ºC conduziu a maiores variações, sendo os pré-tratamentos térmicos os que registaram menores variações. Quanto ao índice de acastanhamento, a secagem a 40ºC, apresentou resultados mais baixos, sendo os pré-tratamentos químicos aqueles que apresentaram os menores valores. Em relação à textura, registaram-se valores semelhantes em termos de elasticidade e coevisidade mas uma diminuição significativa da dureza e da mastigabilidade das amostras secadas quando comparadas com a amostra em fresco.

Estudo das propriedades físico-químicas e avaliação de compostos bioativos em 'Physalis peruviana L.'

O rápido crescimento da procura e na produção de Physalis está associado às suas características nutracêuticas e medicinais, por estarem associadas ao bemestar e à saúde. O reconhecimento e o conceito da qualidade dos frutos é cada vezmais importante, abrangendo a aparência do produto, o aroma, a textura e o valor nutricional. Com a realização deste trabalho pretendeu-se avaliar as propriedades físicoquímicas das bagas de physalis, bem como os conteúdos em compostos bioativos com potenciais benefícios para a saúde humana. Neste trabalho foi avaliada uma variedade de physalis (Physalis peruviana L.), sendo os frutos provenientes de uma exploração localizada na região Norte-Centro de Portugal. Foram realizadas análises físicas às 'physalis' frescas, tendo sido determinados o calibre, a cor e a textura. Na análise química, realizaram-se as determinações, da humidade, da fibra bruta, dos açúcares totais e redutores, da acidez total titulável, do teor de sólidos solúveis totais, do ácido ascórbico, dos carotenóides, dos compostos fenólicos totais, dos orto-difenóis e dos flavonóides. Foi ainda determinada a atividade antioxidante pelos métodos ABTS e DPPH e os extratos submetidos a condições simulantes do trato digestivo. As physalis em estudo apresentaram, em média um diâmetro de 1,69 cm e uma massa de 2,77 g. Relativamente à cor, as bagas apresentaram-se claras, (L*=65,72), e com uma tendência para a cor vermelha (a*=16,69), e uma forte intensidade amarela (b*=58,11). No que diz respeito à textura, a firmeza foi de 2,40 N e a elasticidade foi de 2,94 mm. Quanto à caracterização química foram encontrados os seguintes resultados: 83,02% de água, 4,61% de fibra, 8,79% de açúcares totais, 1,25% de acidez total, expressa em ácido cítrico. A amostra continha ainda 5,95 μg/g de carotenoides 26,7 mg de ácido ascórbico por 100 g. Os valores de fenóis totais (42,74 e 59,95 mg EAG/100 g) e de atividade antioxidante determinada pelo método DPPH (7,73 e 9,61 μmol TE/g), e pelo método ABTS (12,28 e 13,71 μmol TE/g) variam de acordo com as condições de extração. Verificou-se ainda uma correlação forte entre os dois métodos. No que diz respeito às condições in vitro de simulação das condições do trato digestivo, verificou-se um decréscimo ao longo do trato digestivo tanto no teor em compostos fenólicos bem como na atividade antioxidante. Em termos globais houve uma retenção de 43% dos compostos fenólicos totais e 26% da atividade antioxidante.

Some factors that may affect the physical-chemical properties of blueberries

The aim of the present study was to investigate the effect of different production and conservation factors on some properties of blueberries. Among the production factors considered were cultivar (Duke, Bluecrop and Ozarkblue) and production mode (organic or conventional). Regarding the conservation factors were evaluated temperature (ambient or refrigeration) and storage time (0, 7 and 14 days). The properties under study belong to three categories: physical properties (color and texture); chemical properties (moisture content, sugars and acidity) and phenolic and antioxidant properties (total phenols, anthocyanins, tannins, ABTS antioxidant activity, DPPH antioxidant activity). The results revealed that moisture content was only influenced by cultivar and that both acidity and sugar contents varied according to the production mode used. Also it was evidenced that the antioxidant activity was not statistically different between cultivars, production modes or conservation conditions. Regarding the phenolic compounds, the tannins were significantly higher for the blueberries produced in organic agriculture. Regarding color significant differences were also encountered and the most intense blue was found in blueberries from cv. Duke, produced in organic farming and stored under refrigeration. Textural attributes were also very significantly influenced by all factors at study: cultivar, production mode and conservation, and the berries from cv. Duke stored under refrigeration showed the highest firmness.

Texture and composition of the Rosa Marina beach sands (Adriatic coast, southern Italy): a sedimentological/ecological approach

Beach sands from the Rosa Marina locality (Adriatic coast, southern Italy) were analysed mainly microscopically in order to trace the source areas of their lithoclastic and bioclastic components. The main cropping out sedimentary units were also studied with the objective to identify the potential source areas of lithoclasts. This allowed to establish how the various rock units contribute to the formation of beach sands. The analysis of the bioclastic components allows to estimate the actual role of organisms regarding the supply of this material to the beach. Identification of taxa that are present in the beach sands as shell fragments or other remains was carried out at the genus or family level. Ecologi- cal investigation of the same beach and the recognition of sub-environments (mainly distinguished on the basis of the nature of the substrate and of the water depth) was the key topic that allowed to establish the actual source areas of bioclasts in the Rosa Marina beach sands. The sedimentological analysis (including a physical study of the beach and the calculation of some statistical parameters concerning the grain-size curves) shows that the Rosa Marina beach is nowadays subject to erosion.

Atributos de qualidade de solos sob dois diferentes tipos de manejo no município de Ibiúna/SP, Brazil

Agricultural activity has direct consequences on the soil and water quality. Thus, assessing environmental impacts of this vital economic activity, through soil attribute analysis, is essential to the proposal of alternatives. The aim of this study was to analyze soil quality under different land management practices, conventional and organic. The study was carried out in a watershed of the Ibiuna municipality, SP, Brazil, an important supplier of agricultural products for the São Paulo metropolitan area. A hundred samples were collected, 20 in each type of land use: reforested areas, native vegetation, pasture, conventional cultivation and organic cultivation. The soil resistance to penetration, its pH (in water and KO), electrical conductivity, bulk density, particle density, porosity, soil color, soil texture and the percentages of carbon and nitrogen were analyzed. The data were statistically analyzed, searching for significant differences. The results of soil analysis showed great similarity between the organic and conventional culture, with no statistical differences. However, organic cultivation showed greater similarity to the soil of native vegetation in the percentage of carbon and nitrogen in soils compared to conventional culture. Thus, the discussion begins on a topic very little explored so far, and the results obtained should be further studied.