RESUMO Objetivou-se com o presente trabalho adicionar, parcialmente, a farinha de semente de mama-cadela (FSMC) em pão de Mel com cobertura de chocolate em substituição parcial de farinha de trigo, verificando as contribuições da mesma sobre as propriedades químicas e físicas do produto desenvolvido. Foram realizadas análises de umidade, atividade de água e granulometria na FSMC e analisou-se composição proximal, pH, acidez total titulável, sólidos solúveis, potencial antioxidante, diâmetro da base, superfície e altura, volume especifico, cor, textura e microscopia eletrônica de varredura (MEV) no pão de mel. Após as análises, notou-se que a FSMC agregou melhoria em alguns parâmetros químicos como; aumento da quantidade de cinzas no pão de mel com cobertura de chocolate com 15% FSMC e 25% FSMC, respectivamente (1,20%, 1,37%), e a textura mostrou-se mais leve e agradável ao paladar no pão de mel com cobertura. Conclui-se, portanto, que a substituição de farinha de trigo por FSMC, além de evitar o desperdício da semente, afetou de maneira positiva, as características físicas e químicas do pão de mel.

ABSTRACT The objective of this paper was the partial addition of mama-cadela seed flour in the production of gingerbread with chocolate coating for a partial substitution of wheat flour (15 percent and 25 percent relative to flour), in order to verify its contributions to the chemical, physical properties of the product developed. After the analyses, again observed that the mama-cadela seed flour had an improvement regarding a few chemical parameters, such as an increase; in the amount of ashes in the gingerbread with chocolate coating with 15 percent mama-cadela seed flour and 25 percent mama-cadela seed flour, respectively (1.20 percent, 1.37 percent); the gingerbread with 25 percent of mama-cadela seed flour showed lower water activity, favoring the product life; texture proved softer and more pleasant for the gingerbread with coating. Therefore, we conclude that the substitution of wheat flour with mama-cadela seed flour it is a viable and nutritious option, not only prevents seed waste, but has a positive effect on the physical, chemical characteristics of the gingerbread.

Abstract With worldwide recognition of the açaí berry as a source of nutrients and promising raw material, its residues/co-products such as peels and seeds have become an environmental problem. The present work aimed to characterize the pulp residue (peel + pulp), fresh dreg, and respective flour, as well as the seed and respective flour. The fractions were analyzed for physical, chemical, technological parameters, antinutritional compounds, and antioxidant profiles. The results showed that the peel + pulp is a source of lipids, soluble and insoluble fiber, potassium, calcium, magnesium, and antioxidants. The fresh dreg is a source of insoluble fiber; dreg flour is a source of carbohydrates and insoluble fiber; the seed and its respective flour are sources of carbohydrates, insoluble and soluble fiber, contain phytic acid, condensed tannins, and antioxidants. Such results demonstrate the possibility of incorporating these co-products in food formulations, besides enabling an efficient destination for these agribusiness residues.

Abstract Considering that the consumption of baru is not yet fully diffused among humans, it is possible to perceive the need for its greater use, mainly because it is a natural source of sugars, essential raw material for the production of various products, such as beverages fermented. In view of the above, the objective of this work was to develop fermented alcoholic beverage from the pulp of baru, chemically monitoring the fermentation and aging process. Throughout the processing, the fermented presented behavior as expected, as a decrease of sugars ensuring an effective fermentation without interferents, as high amounts of acetic acid and propagation of deteriorating organisms. With this, it was possible to develop and chemically accompany the alcoholic beverage from pulp of baru, obtaining results that met the brazilian legislation in force for fruit fermented, providing a new source of exploitation of this raw material little explored.

RESUMO O consumo de frutas tem crescido mundialmente, decorrente da exigência de consumidores por hábitos alimentares saudáveis, gerando significativo volume de resíduos agroindustriais como cascas. Os objetivos deste trabalho foram a caracterização física, química, nutricional e antinutricional das cascas in natura de pitaia amarela e vermelha, bem como a produção, caracterização e estudo das propriedades tecnológicas das farinhas destas cascas. Os valores obtidos de umidade para as cascas foram de 88,56% a 91,18% e para as farinhas de 5,25% a 9,62%. Para atividade de água, as cascas tiveram valores de 0,94 e as farinhas de 0,35 a 0,52, mostrando que as farinhas são mais indicadas para utilização no desenvolvimento de novos produtos como: pães, cookies entre outros, além de apresentarem maior teor proteico e baixo teor lipídico. As farinhas mostraram possuir glicose, maltose, xilose e frutose como principais açucares, alto teor de fibras, minerais e capacidade antioxidante. Não foi detectada presença de compostos cianogênicos, taninos condensados e hidrolisados. Conclui-se, que as farinhas apresentam excelente alternativa na incorporação de produtos alimentícios como ingrediente, na qual a farinha de pitaia amarela sobressai em relação a farinha de pitaia vermelha nos conteúdos de proteínas, cinzas, potássio, fosforo, zinco, vitamina C, índice de absorção em óleo e a farinha de pitaia vermelha em cálcio, manganês, cobre, índice de absorção e solubilidade em água, índice de absorção em leite.

ABSTRACT The consumption of fruits has been growing worldwide due to the exigence of consumers for healthy eating habits, generating a significant volume of agro-industrial waste such as peels. The objectives of this work were the physical, chemical, nutritional, and antinutritional characterization of fresh peels of yellow and red pitaya, as well as the production, characterization, and study of technological properties of these flours of peels. The humidity values obtained for the peels were between 88.56% and 91.18% and between 5.25% and 9.62% for the flours. For water activity, the peels had values of 0.94 and the flours between 0.35 and 0.52, showing that flours are more indicated to develop new products, such as bread and cookies, besides presenting higher protein content and low lipid content. The flours present glucose, maltose, xylose, fructose as the main sugars, high fiber content, minerals, and antioxidant capacity. It was not detected the presence of cyanogenic compounds, condensed and hydrolyzed tannins. It was concluded that the flours presented an excellent alternative as an ingredient to be incorporated in food products, in which the yellow pitaya flour stands out compared with red pitaya flour regarding contents of proteins, ashes, potassium, phosphorus, zinc, vitamin C, absorption index in oil, and the red pitaya flour stands out in calcium, manganese, copper, absorption index and solubility in water, absorption index in milk.

Abstract Fruit coproducts fruit, made of peels, seeds and pulp, discarded during the industrial processing, contain lots of health beneficial compounds, however, high moisture content limits its use. Drying is a low cost and great potential alternative for using. This study aimed to evaluate the phenolic compounds content, in vitro antioxidant capacity and total carotenoid, anthocyanins and vitamin C contents of pineapple (Ananas comosus), banana (Musa sp.), lychee (Litchi chinensis) and papaya (Carica papaya) peels, fresh and oven dried at 55 °C. Phenolic compounds, total carotenoids, anthocyanins, vitamin C contents and the antioxidant capacity of flours, were also significantly higher, indicating that the drying process promoted the concentration of these components, and constitute an excellent alternative to use these coproducts as a source of nutrients.

Abstract Previous studies have proven that the flour obtained from the residue of Jabuticaba (Jab) juice and wine industries is source of bioactive compounds and an option for the production of food such as extrudates. The objective of this work was to produce extrudates with different concentrations (0, 5, 10, 15, 20%) of non-fermented and fermented Jab pomace flour, as well as to evaluate their physical, chemical and technological properties and the effect of the extrusion process on the antioxidant capacity. Results showcased that the extrudates have low content of resistant starch (0.26 g/100 g) and extrusion conditions decreased the content of polyphenols and antioxidant potential. The addition of 20% non-fermented Jab pomace reached an antioxidant activity of 2904 µg trolox/g in the DPPH method, and promoted rheological changes in the product, such as lower expansion index, higher density and hardness; while presenting higher phenolic content and antioxidant capacity.

ABSTRACT The bioactive compounds and in vitro antioxidant activity of jabuticaba fruits var. Pingo de mel were evaluated during their physiological development. The fruits were harvested ten days after anthesis until maturity, at intervals of four days between collections. The period between anthesis and maturity was 34 days. Higher phenolics levels, hydrolysed tannins, and antioxidant activity were observed in 10 days after anthesis, while vitamin C contents were higher throughout the ripening process. At the end of development (34 days), higher levels of vitamin C and lower hydrolysed tannin were observed. It is known that the lower the hydrolysed tannins, the better the sensory characteristics of the fruit, and considering the benefits of vitamin C, it is necessary to harvest the jabuticaba fruits var. Pingo de mel in 34 days after anthesis for better use of these compounds.

Abstract This study aimed to evaluate the behavior of the bioactive compounds and the antioxidant activity of raw mangaba fruit (Hancornia speciosa Gomes), in addition to the influence of preservation methods (freezing, lyophilization, and foam layer drying) on these biocompounds. Samples were evaluated for ascorbic acid, phenolic compound, and carotenoid content and total antioxidant activity by the DPPH, ABTS, and FRAP methods. The analyses were performed in triplicate for each sample and the results were expressed as the mean ± standard deviation. A significant correlation was observed between the content of total phenolic compounds and the total antioxidant activity, as determined by the FRAP method, which showed that the content of ascorbic acid contributed to the antioxidant activity of the samples. The lyophilization process produced the best results for ascorbic acid (372.80 mg/100 g), phenolic compounds (408.86 mg AGE/100 g), and carotenoids (0.19 mg/100 g). Therefore, as mangaba may be consumed as both a fresh fruit and in a processed form, new markets can be conquered, enabling the fruit to be used as functional food.

Abstract The objective of this study was to analyze the effect of different calcium chloride concentrations on the post-harvest conservation of jabuticaba variety Pingo de Mel at different storage temperatures. The fruit were collected 30 days after the anthesis and subjected to immersions in calcium chloride solution at different concentrations (0%, 2%, 4%, and 6%) for 30 minutes at room temperature. Then, the fruit were dried and packed in polypropylene bags and incubated in a chamber at different temperatures (6 °C, 12 °C, and 25 °C). Samples were analyzed at time 0 and every two days, up to 12 days of storage. No effect of different calcium chloride concentrations was observed in the fruit characteristics at different storage temperatures over time. During storage, an increase of soluble and total pectin contents, antioxidant activity, CO2, total sugars, acidity, and weight loss was observed. Higher storage temperatures affected both the increase in weight loss, pH, and O2 production and the reduction of vitamin C content. Refrigeration was important for the post-harvest conservation of jabuticaba variety Pingo de Mel , once the fruit stored at 6 °C suffered minor variations with improvements or little changes during the 12 days.

Abstract The objective of this study was to characterize jabuticaba fruits for their proximate composition, minerals profile, and predominant sugars during fruit physiological development. The fruits were harvested ten days after anthesis (DAA) until maturity, at intervals of four days between collections. The period between anthesis and maturity was 34 days. An increase in moisture was observed, as for protein and lipids up to 18 DAA, with subsequent reduction until ripening, while an opposite behavior was observed for ash and carbohydrates levels. In general, minerals decreased throughout the fruit development. Regarding the carbohydrates profile, fructose showed the highest concentration, followed by glucose and sucrose, respectively, with an increase during ripening for all sugars. Whereas the sweet taste of fruit is a major factor for both consumption in natura and processing, we observed that jabuticaba fruits harvested 34 days after anthesis presented the best results.

Abstract The aim of this study was to evaluate the physicochemical changes and the antioxidant potential of caja-manga (Spondias mombin L.) fruit during its physiological development. The cycle comprised a period of 260 days after anthesis (DAA), set when the fruits were yellow-orange colored and easily detached from the pads. The results showed that the fruits had simple sigmoid type of growth pattern, with significant increase in mass, and longitudinal and transverse diameters up to 220 DAA. A decrease in total pectins and an increase in soluble pectins, lower acidity and chlorophyll levels, and masking of carotenoids exposure was observed, leading to color changes and softening in fruit. Significant changes were observed from 200 to 220 DAA, which may be the period that fruit has reached its maturity, emphasizing phenolic, vitamin C and antioxidant activity.

Resumo No Japão, o feijão azuki é comumente usado na elaboração de doce, observando-se que a sua casca vermelha é rica em antioxidantes. No Brasil, o feijão azuki ainda é pouco consumido e o doce de feijão é pouco conhecido pelos brasileiros. O objetivo deste estudo foi caracterizar quimicamente o feijão azuki vermelho (Vigna angularis), bem como avaliar a influência do cozimento sobre o seu teor de compostos fenólicos e a sua atividade antioxidante. Buscou-se também avaliar a composição química dos doces formulados com feijão azuki. Os resultados obtidos para a composição química mostraram que o feijão azuki apresentou elevados teores de carboidratos (65,60 g/100 g) e proteínas (17,87 g/100 g). O feijão azuki cozido, comparado ao feijão azuki cru, perdeu grande parte dos compostos fenólicos, mas ainda manteve quase metade da atividade antioxidante. Os doces de feijão azuki em massa e em pasta apresentaram, respectivamente, alto teor de carboidratos de 67,09 e 46,20 g/100 g, teores de proteínas de 4,02 e 6,48 g/100 g, e baixo teor de lipídios de 0,33 e 2,73 g/100 g. O feijão azuki vermelho mostrou ter um bom potencial tecnológico para sua utilização no processamento dos doces de feijão.

Abstract In Japan, azuki beans are commonly used in the preparation of desserts and their red seed coats are rich in antioxidants. In Brazil, azuki beans are still little consumed and the bean dessert little known by Brazilians. The aim of this study was to characterize red azuki beans (Vigna angularis) by means of chemical analyses, evaluate the influence of cooking on the total phenolic compound contents and antioxidant activity, and also evaluate the chemical composition of desserts formulated with azuki beans. The results obtained for the chemical composition showed that azuki beans presented high carbohydrate (65.60 g/100 g) and protein (17.87 g/100 g) contents. When compared to raw azuki beans, the cooked beans had lost most of the phenolic compounds, but still maintained nearly half of the antioxidant activity. The azuki bean desserts in the solid and paste forms presented, respectively, high carbohydrate contents (67.09 and 46.20 g/100 g), good protein contents (4.02 and 6.48 g/100 g) and low lipid contents (0.33 and 2.73 g/100 g). The red azuki beans showed good technological potential for use in the processing of bean desserts.

Yacon roots present functional properties because of the high levels of fructooligosaccharides (FOS), which are considered as prebiotic fibers. In addition, yacon roots are rich in phenolic compounds. During the processing of yacon, the freshly cut surface undergoes rapid enzymatic browning. Control of enzymatic browning during processing is very important to preserve the appearance of yacon flour. In this study, it was evaluated the combined effect of anti-browning agents (ascorbic acid, citric acid and L-cysteine) on the inhibition of enzymatic browning of yacon, using Response Surface Methodology. The yacon pre-treated with anti-browning agents in concentrations of 15.0 mM for ascorbic acid, 7.5 mM for citric acid and 10.0 mM for L-cysteine was used for the processing of flour. Yacon flour presented an attractive color and good sensory properties, without residual aroma. The contents of FOS and phenolic compounds obtained in yacon flour were 28.60 g.100 g- 1 and 1.35 g.100 g- 1. Yacon flour can be considered as a potential functional food, especially due to high levels of FOS, which allows for its use in formulation of various foods.

Yacon is considered a functional food due to its the fructooligosaccharide (FOS) content, however its perishability and low production volume is a problem. The aim of this study was to analyze the changes in aging during one year of storage and conduct sensory analysis of fermented of yacon. For one year total acidity, volatile acidity, free and total sulfur dioxide, reducing sugars, sucrose, phenols and FOS and its antioxidant power were studied. At the end of aging a sensory profile and acceptance panel was performed. The total and volatile acidity increased significantly (p < 0.05). A decrease in fructooligosaccharide was also observed, indicating that yeasts are probably capable of hydrolyzing the latter. The total sulfur dioxide decreased significantly, demonstrating its ability to act well against oxidation products. This product showed good antioxidant capacity and sensory profiles of considerable acceptance. Therefore it can be affirmed that the alcoholic fermentation of yacon can be a good alternative for the industrial sector and farmers in the region could be encouraged to use large-scale production.

Fruta do conde, atemóia e graviola são frutos tropicais muito apreciados por seu sabor agradável, aromático e marcante. Neste trabalho, constatou-se que as polpas de frutas frescas tiveram altos valores nutricionais, uma vez que estas continham níveis significativos de carboidratos. Os resultados para a análise da composição química das polpas de frutas frescas, obtidos para fruta do conde, atemóia e graviola foram respectivamente: umidade (79,65, 77,06 e 85,30 g.100 g-1), carboidratos (20,52, 22,01 e 13,83 g.100 g-1), açúcares totais (19,57, 21,93 e 10,12 g.100 g-1) e sólidos solúveis (22,00 25,10 e 12,83 ºBrix). Com o objetivo de processar as frutas maduras para agregar valor a essas frutas, geleias foram desenvolvidas. Os resultados da análise da composição química das geleias de pinha, atemóia e graviola foram respectivamente: umidade (26,23, 27,94 e 21,52 g.100 g-1), carboidratos (73,05, 71,44 e 77,83 g.100 g-1), pH (3,41, 3,34 e 3,41) e sólidos solúveis (63,00, 65,00 e 68,60 ºBrix). As geleias foram submetidas à Análise Descritiva Quantitativa. Um total de 12 provadores treinados avaliaram os atributos sabor, consistência, aparência e aceitabilidade global das geleias em uma escala hedônica de 9 pontos. Baseado na avaliação sensorial, as geleias apresentaram uma boa aceitação global e a geleia de atemóia foi à preferida dos provadores.

Sugar apple, atemoya and soursop are tropical fruits very prized for their pleasant, aromatic and distinctive flavor. In this work, the fresh fruits pulps had high nutritional values, since they contain significant levels of carbohydrates. The results for the analysis of chemical composition of the fresh fruits pulps obtained for sugar apple, atemoya and soursop were respectively: moisture (79.65, 77.06 and 85.30 g.100 g-1), carbohydrates (20.52, 22.01 and 13.83 g.100 g-1), total sugars (19.57, 21.93 and 10.12 g.100 g-1) and soluble solids (22.00, 25.10 and 12.83 ºBrix). With the aim of processing the pulps of ripe fruits to add value to these fruits, jams have been developed. The results for the chemical composition analysis of sugar apple, atemoya and soursop jams were respectively: moisture (26.23, 27.94 and 21.52 g.100 g-1), carbohydrates (73.05, 71.44 and 77.83 g.100 g-1), pH (3.41, 3.34 and 3.41) and soluble solids (63.00, 65.00 and 68.60 ºBrix). The jams were subjected to Quantitative Descriptive Analysis. A total of 12 trained panelists evaluated the attributes flavor, consistency, appearance and overall acceptability of the jams on a 9-point hedonic scale. Based on sensory evaluation, jams presented a good overall acceptability and atemoya jam was the most preferred by the panelists.