Abstract After natural fermentation and solar drying, sour cassava starch acquires expansion property. Traditionally, solar drying occurs without protection, and consequently physical contamination can arise. Thus, the aim of this study was to produce sour cassava starch using a low-cost solar dryer to prevent contamination, whilst retaining the expansion property. The samples were characterized in relation to chemical composition, microscopy and physical contaminants, as well as expansion, thermal, pasting, structural and technological properties. In addition, biscuits were prepared and compared with commercial samples. The solar dryer provided faster drying and lower moisture levels than the control. The specific volumes of the sun-dried products were similar to the control, with minimized contamination. The granules of the starches showed slight erosion on their surface, which was probably due to amylolytic enzymes. X-ray diffraction showed a typical A-type pattern. DSC analysis resulted in higher gelatinization temperatures and enthalpy changes for the sour cassava starch. The pasting properties showed a reduction in the viscosity peak at neutral pH. Although the cassava starch biscuits made with sour cassava starch dried in the solar dryer presented lower expansion levels in relation to the other biscuits produced with commercial sour cassava starch, they had desirable sensory characteristics.

Abstract The consumption of yerba mate beverages is related to several health benefits. These desirable properties are mainly due to the bioactive compounds. However, the levels of those compounds are directly affected by factors such as geographical origin. This study aimed to use chemometrics to evaluate the antioxidant compounds of yerba mate (consumed as chimarrão) marketed in southern Brazil. Neochlorogenic acid and caffeine were the main bioactive compounds found in this type of yerba mate beverage (chimarrão). The dataset was analyzed by chemometrics, and principal component analysis using the first three principal components explained 61.30% of the total variance. Hierarchical cluster analysis suggested three clusters, with cluster 1 containing the majority of the samples from the states of Rio Grande do Sul and Paraná, with higher levels of phenolics, methylxanthines, and antioxidant activity. The supervised methods, soft independent modeling of class analogy (SIMCA) and partial least squares-discriminant analysis (PLS-DA), had similar predictability (≥75% of accuracy) in terms of classifying yerba mate according to different Brazilian regions. Therefore, the chemometric tools used in the current study was suitable to monitor and assess a large variation of the antioxidant composition of yerba mate from different southern Brazilian states.

RESUMO: No Brasil, não há uma regulamentação técnica específica sobre a identidade e qualidade de queijos maturados com mofo branco na superfície. Estes queijos são comercializados inteiros (tipo Camembert) e em cunhas (tipo Brie). O objetivo da pesquisa foi avaliar as propriedades físicas e químicas; parâmetros tecnológicos e marcadores microbiológicos de 20 queijos inteiros (tipo Camembert) e 16 cunhas de queijo (tipo Brie) produzidos no Brasil. Os teores de sódio e cálcio apresentaram elevada amplitude (8,0 e 4,6 vezes o valor mínimo, respectivamente). Os valores médios destes queijos não apresentaram diferenças significativas em relação à maioria dos parâmetros analisados. Listeria monocytogenes foi encontrada em 5% das amostras de queijo tipo Camembert. Os demais parâmetros microbiológicos estavam de acordo com a legislação vigente, RDC no 12/2001 da Anvisa. Esta avaliação comparativa entre estes dois queijos indica que são diferentes. Além disso, os valores com elevada amplitude correspondem a falta de padronização do processamento. Os valores médios poderiam ser considerados como recomendados para estes queijos no Brasil.

ABSTRACT: There are no specific technical regulations regarding the identity and quality of white mold surface-ripened cheeses in Brazil. These cheeses are sold both whole (Camembert-type) and in wedges (Brie-type). The aim of the study was to evaluate the physical and chemical properties; technological parameters and microbiological safety of 20 whole cheeses (Camembert-type) and 16 cheese wedges (Brie-type) produced in Brazil. Samples showed a wide range in sodium (91.0-731.0 mg/100 g, cheeses wedges) and calcium (238.0-1100.0 mg/100g, whole cheeses) contents. The cheese groups presented no significant differences in relation to the majority of the analyzed parameters. Listeria monocytogenes was reported in 5% of the whole cheese samples. The other microbiological parameters were in accordance with the current legislation, RDC no 12/2001 of Anvisa. The comparative assessments between these two cheeses indicated that they are different. In addition, the wide range of results indicated a lack of processing standardization. The mean values of the physicochemical and textural parameters should be considered as recommended for these cheeses in Brazil.

Abstract The effect of the variety (Gala, Lis Gala and Fuji Suprema) and the ripening stage (unripe, ripe and senescent) of apples on the phenolic compounds (HPLC) and antioxidant capacity (FRAP and DPPH) of apple juices and ciders were evaluated. The phenolic content of the Gala and Lis Gala apple juices decreased from the unripe to ripe stages and increased from the ripe to the senescent stages, while in the case of Fuji Suprema these values decreased with senescence. Fermentation caused a reduction (17 to 50%) of phenolics and the most affected were hydroxycinnamic acids and flavanols. Principal component analysis confirmed the influence of variety, and the use of multivariate regression (PLS) made it possible to create significant models (p < 0.05) to predict the antioxidant activity. The phenolic composition of the juices at different ripening stages was related to the variety of apple, which influenced the effect of fermentation on these compounds.

Abstract A new type of ripened soft cheese by Geotrichum candidum was manufactured with pasteurized milk from Jersey and Holstein cow breeds. The physico-chemical (moisture, pH, acidity, protein, lipids and ash) and technological parameters (proteolysis, texture profile and color) during 21 days of ripening cheese (surface, center and whole), were evaluated. The differences in the cheese produced with Holstein cow milk were related to increased proteolysis (tyrosine and acid-soluble nitrogen) and the influence of the a* and b* color parameters. The cheeses prepared with Jersey cow milk showed a high fat content and lower proteolysis, which had a significant effect on the instrumental texture profile. Using chemometrics and two-way ANOVA was possible to distinguish the cheeses based on the breed of cow and ripening time. After two weeks, the cheeses already presented characteristics of the ripening by G. candidum.

RESUMO: Este estudo teve como objetivo conhecer a biodiversidade de leveduras não-Saccharomyces em maçãs com potencial para a melhoria da qualidade aromática da sidra brasileira. As cepas foram isoladas de trinta e cinco (35) mostos de maçã Gala e Fuji de diferentes locais da região Sul do Brasil. Quarenta e cinco (45) cepas foram isoladas e identificadas por análise de PCR. Os resultados indicaram dez (10) espécies: Candida oleophila, Candida parapsilosis, Candida tropicalis, Clavispora lusitaniae, Hanseniaspora guilliermondii, Hanseniaspora uvarum, Lodderomyces elongisporus, Pichia anomala, Pichia fermentans e Rhodotorula mucilaginosa. Três desses gêneros (Rhodotorula sp., Lodderomyces sp. e Clavispora sp.) juntos constituíram 71,2% das cepas identificadas. Entre estas cepas, C. oleophila, R. mucilaginosa, P. fermentans, H. uvarum e H. guilliermondii foram selecionadas em teste qualitativo devido a produção de aroma frutado, indicando potencial para a produção de compostos aromáticos na sidra.

ABSTRACT: This study aimed to know the biodiversity of non-Saccharomyces yeasts in Brazilian apples must with potential to improve of the aromatic quality of ciders. The strains were isolated from thirty-five (35) Gala and Fuji apple musts from different locations from south region of Brazil. Forty-five (45) strains were isolate and identified by PCR analysis. Results indicated ten (10) species: Candida oleophila, Candida parapsilosis, Candida tropicalis, Clavispora lusitaniae, Hanseniaspora guilliermondii, Hanseniaspora uvarum, Lodderomyces elongisporus, Pichia anomala, Pichia fermentans and Rhodotorula mucilaginosa. The genus Rhodotorula sp., Lodderomyces sp. and Clavispora sp. constituted 71.2% of the strains identified. The following strains, C. oleophila, R. mucilaginosa, P. fermentans, H. uvarum and H. guilliermondii were selected in qualitative tests due the fruity aroma production by trained team in the aromatic assessment of cider.

The aim of this work was to evaluate the nitrogen content in different varieties of apple musts and to study the effect of different nitrogen concentrations in apple wine fermentation. The average total nitrogen content in 51 different apples juices was 155.81 mg/L, with 86.28 % of the values above 100 mg/L. The apple must with 59.0, 122.0 and 163.0 mg/L of total nitrogen content showed the maximum population of 2.05x 10(7); 4.42 x 10(7) and 8.66 x 10(7) cell/mL, respectively. Therefore, the maximum fermentation rates were dependent on the initial nitrogen level, corresponding to 1.4, 5.1 and 9.2 g/L.day, respectively. The nitrogen content in the apple musts was an important factor of growth and fermentation velocity.