RESUMO: Avaliou-se a composição química do colostro de ovinos Santa Inês, leite refrigerado (zero a 240 horas) e leite congelado por até 70 dias. Os resultados de composição química (gordura, proteína, caseína, lactose, extrato seco total e desengordurado) e contagem de células somáticas do colostro (CCS) foram apresentados de forma descritiva. Os resultados da composição química, CCS e da contagem bacteriana total (CBT) do leite refrigerado e congelado foram avaliados em delineamento inteiramente casualizado. As repetições foram os dias de coleta do leite e os tratamentos os tempos em que o leite foi refrigerado e congelado. A comparação das médias de qualidade do leite resfriado e congelado foi realizada pelo teste de Tukey, com probabilidade de 5,0 %. O colostro de ovinos Santa Inês apresentou alto teor de proteína e gordura, demonstrando ser uma grande fonte de nutrientes para a nutrição de cordeiros. O leite de ovelha Santa Inês pode ser armazenado sob refrigeração por até 240 horas sem alterações da composição química. O leite congelado de ovelhas Santa Inês pode ser armazenado por até 70 dias, contudo ocorre alteração da composição química, principalmente nos teores de gordura. A refrigeração e o congelamento são alternativas que agregam valor ao leite de ovelhas Santa Inês, porém, mais estudos com estes métodos de preservação, são necessários para maior garantia de qualidade.

ABSTRACT: The chemical composition of Santa Inês sheep colostrum was evaluated, as well as chilled milk (zero to 240 hours) and frozen milk for up to 70 days. Results of chemical composition (fat, protein, casein, lactose, total and degreased dry extract) and colostrum somatic cell count (SCC) were presented descriptively. The results of chemical composition and SCC and total bacterial count (TBC) of chilled and frozen milk were evaluated in a completely randomized design, the repetition of milk collection days and the treatments of the times when the milk was chilled and frozen. The comparison of the quality averages of chilled and frozen milk was performed by Tukey test, with a probability of 5.0 %. Santa Inês sheep colostrum showed high protein and fat content, demonstrating a high source of nutrients for lamb nutrition. Santa Inês sheep’s milk can be stored for up to 240 hours without changes in chemical quality. Frozen milk from Santa Inês ewes for up to 70 days minus fat content; however, this form of milk preservation is viable. Refrigeration and freezing are alternatives that add value to the milk of Santa Inês ewes, but studies with previous preservation methods are necessary for greater quality assurance.

Abstract The objective was to produce flour from sorghum grains, to determine the physicochemical and microbiological characteristics, and to develop different formulations of cookies, with total and partial replacement of rice flour, evaluating the moisture content, color, expansion factor and texture profile - TPA. Five formulations were processed, as follows: control - 0%; F1 - 25%; F2 - 50%; F3 - 75% and F4 - 100% sorghum flour. The sorghum flour showed physical, chemical and microbiological characteristics in accordance with current legislation, and can be inserted into human food. The different cookie formulations after baking had a moisture content below 7%. With the addition of sorghum flour, the cookies showed lower light F4 – 32.35 L*. The addition of sorghum flour did not affect the expansion factor of the cookies, with average value of 2.13. The different concentrations of sorghum flour, showed interference in analysis of the Texture-TPA profile, the F3 formulation, presented higher values of hardness 25594.44 N, fracturability 251 N, cohesiveness 0.27. Elasticity has not been compromised. The highest values of gumminess 53.08 N, chewability 1471.15 mJ were found in the formulation F4 – 100% FS. These results may help improve the quality of sorghum-based gluten-free foods for celiac consumers.

Abstract The objective of this study was to evaluate the influence of drying treatment on the characteristics physical, chemical, technological properties and bioactive of turmeric flour. The flour was obtained from the drying of rhizomes in a forced air circulation oven at temperatures of 45, 55, 65 and 75 °C. The analyzes performed were: pH, instrumental color, microstructure, granulometry, water and oil absorption indices, water solubility indices, and antioxidant activity. The characteristics of the flours significantly affected were moisture, protein, lipid and ash contents. The antioxidant capacity with the DPPH radical, for flour at the drying temperature of 45 °C, presented the highest value 36.55 Mmol Trolox g-1, and 7686.32 Mmol FeSO4 g-1 the FRAP radical at 65 °C.The phenolic content varied according to the solvent applied to obtain the extract, the mean values of total phenolic compounds for each temperature were: 0.419, 0.332, 0.316, 0.283 mg GAEa 100 g-1for temperatures 45, 55, 65 and 75°C respectively. Water solubility index (WSI) and oil absorption index ranged from 12.45 g g-1 to 11.78 g g-1 and from 2.54 g g-1 to 2.49 g g-1, respectively, for temperatures of 45 °C and 75 °C. The results of the present study indicated that temperature influences the physicochemical and technological properties of turmeric flour.