Abstract The purpose of this study was to compare the composition and stability of bacteria and fungi communities during the propagation of sourdoughs prepared with organic or conventional whole wheat (Triticum aestivum) flours from South Brazil. Sourdoughs were prepared and samples were collected during different fermentation times (0 to 216 h). Total DNA of sourdough samples were extracted and the 16S rRNA gene and Internal Transcribed Spacer region were sequenced by MiSeq-Illumina. A total of 43 and 56 OTUs were identified and defined as core taxa in the bacterial and fungal communities, respectively. The analysis revealed increases in the relative abundances of the lactic acid (Pediococcus pentosaceus, Weissella hellenica and Limosilactobacillus pontis) and acetic acid bacteria (Gluconobacter frateurii and Acetobacter tropicalis) during the sourdough propagation. The filaments fungi, Alternaria tenuissima, Fusarium culmorum, Fusarium petersiae and Microdochium seminicola remained more stable in organic than conventional during propagation cycles. After 216 h of fermentation, both sourdoughs were dominated by acid- and salt-tolerant yeast Issatchenkia orientalis (syn Pichia kudriavzevii, and Candida glycerinogenes). In conclusion, there were no significant differences in microbial communities among the sourdough samples. This study revealed that both flours contain autochthonous LAB, AAB, and yeasts with biotechnological applications in sourdough bread-making.

Abstract The 5º Simpósio de Segurança Alimentar (5th Food Safety and Security Symposium) was held in May, 2015, in Bento Gonçalves, RS, Brazil with the objective of discussing the interrelation between food and health, in various perspectives. This paper reviews the state of the art regarding all the issues discussed during the Symposium, connecting them with the lectures presented at the conference. As final remarks, it was perceived that the interrelation between food and health is growing stronger and cannot be discussed without involving the different areas involved.

AbstractThe incorporation of fiber into products consumed every day by the general population is important and viable. The aim of the present work was to evaluate the impact of incorporating orange juice industry dietary fiber byproducts in fettuccini of fresh pasta. Three different fiber concentrations were added to fresh pastas (25 g/kg, 50 g/kg and 75 g/kg). The results showed a significant increase in solid loss content when the incorporation of orange fiber was greater than 50 g/kg. This difference did not occur regarding weight increase values and color parameters. The pasta with 75 g/kg orange fiber can be considered a “high fiber” product, with the total dietary fiber content of the pasta increasing by 99% compared to control pasta. The carotenoid and phenolic contents of pasta increased significantly with the incorporation of fiber at 75 g/kg, but only the pasta formulation with 25 g/kg of orange fiber did not differ from control pasta in relation to all of the sensory attributes and presented an acceptance greater than 75%. The addition of orange fiber byproducts to pastas is an interesting alternative because fiber has a high nutritional value and an abundance of antioxidants.

Os subprodutos da indústria de frutas possuem alta qualidade nutricional, de forma que sua transformação em ingredientes para aplicação em produtos alimentícios é de grande importância. No presente estudo, foram avaliados os efeitos da substituição total da gordura em pães de forma através da utilização de fibra de casca de laranja (0 a 5%), um subproduto industrial. A adição da fibra de laranja foi combinada ao uso de α-amilase (10 a 50ppm), através de um planejamento experimental fatorial completo 22. Para fins de comparação, foi elaborada uma formulação controle, sem fibras, sem enzimas e com 2% de gordura. A qualidade dos pães foi avaliada através de análises de vida útil (por índice de retrogradação, DSC), volume, cor, atividade de água e análise sensorial. A fibra de laranja, associada ao uso de enzimas, contrapôs os possíveis efeitos negativos causados pela ausência da gordura, para as concentrações de fibra e enzima estudadas, permitindo a obtenção de pães isentos de gordura e com fibras. A presença de 2,5% de fibra de laranja combinada ao uso de 30ppm de α-amilase gerou um pão com volume 23% maior ao alcançado pela amostra controle e com índice de aceitação em torno de 80%

Food industry byproducts have high nutritional quality, so that its transformation into ingredients for use in food products is of great importance. This study aimed to analyze the effects of total fat replacement in loaf bread, by adding orange peel fiber (0-5%), an industrial byproduct. The use of citrus fiber was combined with the addition of α -amylase (10 to 50ppm), by using a complete experimental factorial design (22). A formulation containing 2% of fat, without citrus fiber and enzyme was used as control. The breads quality was measured by analyzing shelf life (by Retrogradation Index determination), volume, crumb color, water activity and sensorial parameters. The citrus fiber in association with the addition of α-amylases neutralized the potential negative effects that the removal of fat could cause, considering the ranges of fiber and enzyme studied, allowing to obtain fat-free breads with fibers. The presence of 2.5% of citrus fiber combined with the use of 30ppm of α-amylase increased the volume of breads by 23%, comparing with the control formula, and had an acceptance index of around 80%

As propriedades funcionais tecnológicas do amido nativo e modificado (hidrólise ácida) de pinhão (Araucaria angustifólia) foram comparadas às propriedades do amido nativo e ácido hidrolisado de milho. As espécies de amido foram hidrolisadas (3.2 mol.L-1 HCl, 44 ºC, 6 horas) e avaliadas, antes e após a reação de hidrólise, de acordo com as análises de formação, fusão e termorreversão do gel, retrogradação (em um período de 30 dias, com medidas a cada 3 dias), estabilidade ao congelamento e descongelamento (após 6 ciclos de congelamento e descongelamento), poder de inchamento e índice de solubilidade. Os resultados obtidos demonstraram que o amido de pinhão apresenta menor tendência à retrogradação quando comparado ao amido de milho, tanto para a forma nativa quanto na modificada, após períodos similares de armazenamento. O amido nativo de pinhão (APN), quando submetido a sucessivos ciclos de congelamento e descongelamento, apresentou menor sinérese do que o amido de milho nativo (AMN). Nas temperaturas de 25, 50 e 70 ºC, a solubilidade do APN foi menor do que a obtida pelo AMN. Entretanto, para a forma modificada, o amido de pinhão apresentou maior solubilidade (p < 0,05) do que o amido de milho. Através dos resultados, pode-se afirmar que o tratamento ácido modificado realizado no amido de pinhão foi efetivo para a produção de um potencial substituto de gordura, propriedade que deve ser testada e analisada em estudos futuros.

Technological functional properties of native and acid-thinned pinhão (seeds of Araucária angustifolia, Brazilian pine) starches were evaluated and compared to those of native and acid-thinned corn starches. The starches were hydrolyzed (3.2 mol.L-1 HCl, 44 ºC, 6 hours) and evaluated before and after the hydrolysis reaction in terms of formation, melting point and thermo-reversibility of gel starches, retrogradation (in a 30-day period and measurements every three days), paste freezing and thawing stability (after six freezing and thawing cycles), swelling power, and solubility. The results of light transmittance (%) of pastes of native and acid-thinned pinhão starches was higher (lower tendency to retrogradation) than that obtained for corn starches after similar storage period. Native pinhão starch (NPS) presented lower syneresis than native corn starch (NCS) when submitted to freeze-thaw cycles. The acid hydrolysis increased the syneresis of the two native varieties under storage at 5 ºC and after freezing and thawing cycles. The solubility of NPS was lower than that of native corn starch at 25, 50, and 70 ºC. However, for the acid-thinned pinhão starch (APS), this property was significantly higher (p < 0.05) when compared to that of acid-thinned corn starch (ACS). From the results obtained, it can be said that the acid treatment was efficient in producing a potential fat substitute from pinhão starch variety, but this ability must be further investigated.

O questionamento sobre a tendência percebida no mercado alimentício de valorizar a alimentação da forma como era consumida no passado e sua congruência com o ritmo de vida e as tecnologias atuais foi a tônica das apresentações e discussões ocorridas durante o 4.º Simpósio de Segurança Alimentar, em Gramado. Os debates aconteceram ao redor dos cinco eixos temáticos: Tendências da alimentação, Comunicação e alimentos, Direito à alimentação, Sustentabilidade e produção de alimentos, e Garantia da qualidade. Em todos esses eixos, ficou muito claro que esta busca pelas origens - seja em seu conteúdo, seja na sua forma - já é mais do que uma tendência, vindo a impor-se como uma nova demanda social e de mercado. Por outro lado, também foi quase uma unanimidade a constatação de que esta acomodação entre antigos valores e novos modos de vida e tecnologia traz muitos desafios, que somente serão vencidos por meio de uma visão colaborativa de segurança alimentar e nutricional sustentável, que envolva os diversos atores por ela responsáveis.

The trend seen in the food market to value food as it was consumed in the past and its congruence with the pace of today's life and current technologies was the focus of the presentations and discussions that occurred during the 4th Symposium on Food Safety and Security in Gramado . The discussions were carried out around five themes: Food trends , Communication and food, Access to food, Sustainability and food production and Quality assurance and it was very clear in all of them that this search for "original" food either in content or in form is already more than a trend, emerging as a new social and market demand. On the other hand, it was almost unanimous that this accommodation between old values and new ways of life and technology brings many challenges, which will only be overcome through a collaborative vision of food safety and security, involving the various actors responsible for it.