ABSTRACT Ultra-refined yerba mate (URYM), with a final particle size of 5 to 12 microns, is an innovation in the market that aims to diversify and increase the consumption of yerba mate ( Ilex paraguariensis St. Hil) through its practicality and versatility of preparation. The present work seeks to evaluate the potential for applying naturally colored URYM in food products. The nature of this study was exploratory, adopting a chemical approach (analysis of the antioxidant potential); physical approach (color stability) and sensory perception. URYM is a suitable naturally colored food ingredient with natural antioxidant appeal. Methanolic extraction of URYM (MEUR) was more efficient in scavenging DPPH radicals compared with aqueous extract of URYM (AEUR) (959.5 vs . 638.1 µmol Trolox g–1). No differences were found between AEUR and MEUR for total phenolic content in mg GAE g–1 (266.4 and 339.0, respectively) and scavenging of ABTS radicals in µmol Trolox g–1 (1008.9 and 1053.8, respectively). Water was able to extract phenolic compounds with antioxidant activity. Ice cream, juice, cake, and cookies emerged as the food products in which consumers used URYM in their homemade foods. With good color stability (no difference between L*, a* and b* parameters during the six-day) and good acceptance, cake with URYM added has a profile described as tasty, sweet, soft, and mate flavor. The results also demonstrated consumer interest in food products and ingredients with a healthy appeal.

Abstract Unconventional food plants (UFPs) are by definition little known and infrequently consumed by population, although are recognized as having high nutritional value and economic potential. The objective was to assess the knowledge about UFPs by the population in the southwestern region of the state of Paraná, Brazil; and more particularly to evaluate the holistic perception of an ice cream prepared with the UFP ora-pro-nóbis, a plant that is gaining attention in recent years We applied a questionnaire to assess knowledge of several UFPs; check-all-that-apply questions to evaluate the knowledge, habits and perceptions regarding UFPs; and word association (WA) and acceptance tests for holistic and hedonic evaluation of the ice cream. The results revealed that the best known UFP species were taro and roselle, followed by ora-pro-nóbis and lamb’s ear. They also revealed that among participants, the majority (63%) had heard of UFPs, but only 19.4% stated they had the custom of eating these plants. The respondents also indicated interest in buying UFPs, but stated it was not easy to find them for sale. In the WA test, ice cream was described mainly in the categories tasty, innovation, sweet taste, plant flavor, smooth and creamy, and the acceptance index was 74%.

Abstract The consumption of fish in Brazil is below the world average. In order to change this scenario, considering the high nutritional value of this meat, one of the strategies is to turn fish into a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires investigation of the shelf life. To that end, survival analysis and cut-off point (COP) methodologies access the perception of consumers and trained panels. Thus, the objective of this study was to estimate the shelf life of grass carp burgers, by means of the survival analysis and cut-off point. A trained sensory panel and consumers evaluated the burgers during a refrigerated storage of 30 days. Simultaneously, the pH and the reactive substances of thiobarbituric acid (TBARS) were evaluated. The TBARS results corroborated rancidity observed both with exponential growth and with correlation coefficients above 0.98. The survival analysis determined the end of the shelf life of the fish burgers after 21 days, with the COP technique indicating 17 days. Both methodologies were efficient in estimating the shelf life of the product analyzed, considering the lower result from COP adequate, since it establishes the value were the acceptability begins to decrease.