RESUMO: O melão de polpa alaranjada honeydew apresenta elevado potencial nutricional e econômico, sendo amplamente apreciado como fruta doce e refrescante. Portanto, avaliar amostras comerciais de produtos tão relevantes para o mercado de frutas frescas é de grande importância. O objetivo deste estudo foi investigar a capacidade antioxidante, os parâmetros de qualidade e a composição química de melões do mercado brasileiro. Os valores de pH e ºBrix determinados para as amostras de melão foram 6,5 ± 0,30 e 9,2 ± 0,80 g/100 g (peso fresco), respectivamente, o que está de acordo com os resultados esperados para melões de alta qualidade. A análise cromatográfica revelou a sacarose (49% do açúcar total) como principal açúcar, seguida pela frutose (30%) e glicose (21%). Os carotenóides, que estão diretamente ligados à cor laranja característica, apresentaram teor total de 270,59 µg/g (peso seco). Além disso, o maior valor de b* comparado ao valor de a* indica a maior contribuição da cor amarela. Quanto ao potencial antioxidante, além de apresentar capacidade antioxidante para ambos os métodos aplicados, DPPH e FRAP, níveis variando de 16,40 ± 0,21 µmol equivalente de ácido ascórbico/g a 56,98 ± 0,80 µmol equivalente de Trolox/g (peso seco) foram encontrados nos extratos de melão. Ademais, os resultados foram maiores em termos de FRAP do que em DPPH. Desta forma, os resultados destacam os melões avaliados como fontes valiosas de compostos bioativos, como carotenóides e fenólicos, que contribuem para suas propriedades antioxidantes. Além disso, análises de cor, pH e teor de sólidos solúveis totais também refletem os atributos de qualidade. RESUMO econômico refrescante Portanto importância brasileiro 65 6 5 6, 030 0 30 0,3 92 9 2 9, 080 80 0,8 g100 100 g/10 peso fresco, fresco , fresco) respectivamente 49% 49 (49 30% (30% 21%. 21 21% . (21%) característica 27059 270 59 270,5 µgg µg seco. seco disso b amarela aplicados 1640 16 40 16,4 021 0,2 ascórbicog ascórbico 5698 56 98 56,9 Troloxg Trolox Ademais forma bioativos fenólicos antioxidantes 03 3 0, 08 8 g10 10 g/1 4 (4 (30 (21% 2705 27 270, 164 1 16, 02 569 56, g1 g/ ( (3 (21 (2

ABSTRACT: Orange-fleshed non-netted honeydew melon has high nutritional and economic potential, being widely appreciated as a refreshing sweet fruit. Therefore, evaluating commercial samples of such relevant products for the fresh fruit market is of great importance. This study investigated the antioxidant capacity, quality parameters, and chemical composition of honeydew melons from the Brazilian market. The values of pH and °Brix determined for melon samples were 6.5 ± 0.30 and 9.2 ± 0.80 g/100 g (fresh weight), respectively, which agree with the results expected for high-quality melons. The chromatography analysis revealed sucrose (49% of total sugar) as the main sugar, followed by fructose (30%) and glucose (21%). Carotenoids, which are directly linked to the characteristic orange color, showed a total level of 270.59 µg/g (dry weight). Additionally, the higher b* value compared to a* value indicates the highest yellow contribution. Regarding the antioxidant assays, in addition to presenting antioxidant capacity for both methods applied, DPPH and FRAP, levels ranging from 16.40 ± 0.21 µmol ascorbic acid equivalent/g to 56.98 ± 0.80 µmol Trolox equivalent/g (dry weight) were reported in melon extracts. Moreover, the results were higher in terms of FRAP than DPPH. Therefore, the results underscore the evaluated honeydew melons as valuable sources of bioactive compounds, such as carotenoids and phenolics, which contribute to their antioxidant properties. Besides, analyses of color, pH, and total soluble solids content also reflect the quality attributes. ABSTRACT Orangefleshed Orange fleshed nonnetted non netted potential Therefore importance parameters Brix 65 6 5 6. 030 0 30 0.3 92 9 2 9. 080 80 0.8 g100 100 g/10 weight, weight , respectively highquality 49% 49 (49 sugar 30% (30% 21%. 21 21% . (21%) Carotenoids color 27059 270 59 270.5 µgg µg dry weight. Additionally b contribution assays applied 1640 16 40 16.4 021 0.2 equivalentg equivalent 5698 56 98 56.9 extracts Moreover compounds phenolics properties Besides attributes 03 3 0. 08 8 g10 10 g/1 4 (4 (30 (21% 2705 27 270. 164 1 16. 02 569 56. g1 g/ ( (3 (21 (2

Abstract The use of silage is considered as a feeding strategy in animal production systems with ruminants during dry periods. The objective was to evaluate the yield and nutritive value in forage and silage of Mulato II grass (Urochloa hybrid) and two additives, at different regrowth ages. Ages of 3, 6 and 9 weeks and additives (orange peel and molasses) were evaluated in silages: 1) Mulato II (ME); 2) Mulato II + orange peel; 3) Mulato II + molasses and 4) Mulato II + orange peel + molasses. The variables were: yield (kg ha-1) of total dry matter (TDM) and by morphological component, plant height (PH, cm), leaf area index (LAI), CP, NDF, ADF and lignin in forage and silage; pH, brix degrees and DM (%) in silage. When the forage was harvested at nine weeks of regrowth, the highest DM yield was obtained (7 508 kg ha-1), while the CP content was higher in week three of regrowth (201 g kg-1), exceeding by 10 and 29% that found in the sixth and ninth weeks. The silages with additives presented the highest CP values and the lowest values of ADF, NDF and pH. The higher the age of regrowth, the higher the dry matter yields, while the nutritive value decreased; however, the use of orange peel and molasses in grass silages improved the nutritive value.

Resumen El uso de ensilados es considerado como estrategia de alimentación en los sistemas de producción animal con rumiantes en periodos de estiaje. El objetivo fue evaluar el rendimiento y valor nutritivo en forraje y ensilado de pasto Mulato II (Urochloa híbrido) y dos aditivos, a diferente edad de rebrote. Se evaluaron edades de 3, 6 y 9 semanas y aditivos (cáscara de naranja y melaza) en ensilados: 1) Mulato II (ME); 2) Mulato II + cáscara de naranja; 3) Mulato II + melaza y 4) Mulato II + cáscara de naranja + melaza, mediante un diseño de bloques completos al azar. Las variables fueron: rendimiento (kg ha-1) de materia seca total (MST) y por componente morfológico, altura de planta (AP, cm), índice de área foliar (IAF), PC, FDN, FDA y lignina en forraje y ensilado; pH, grados brix y MS (%) en ensilados. Al cosechar el forraje a la edad de rebrote de nueve semanas se obtuvo el mayor rendimiento de MS (7 508 kg ha-1), mientras que, el contenido de PC fue mayor en la semana tres de rebrote (201 g kg-1), superando en 10 y 29% a lo encontrado en la sexta y novena semana. Los ensilados con aditivos presentaron los valores mayores de PC y menores de FDA, FDN y pH. A mayor edad de rebrote se obtienen mayores rendimientos de MS, pero el valor nutritivo disminuye, sin embargo, el uso de la cáscara de naranja y melaza en ensilados de pasto mejora el valor nutritivo.

Abstract: In order to evaluate the physicochemical and microbiological composition of functional beverages obtained from chayote pulp (Sechium edule) with L-carnitine. A randomized design with four replicates per treatment was used to evaluate chemical (dry matter, crude protein, ethereal extract, fiber, and ash), physical (pH, °Brix, acidity), and microbiological (mesophilic aerobes and molds and yeasts) parameters. The treatments studied were: V1, Chayote 100% plus 500 mg of L-carnitine; V2, Chayote 75% + 500 mg of L-carnitine and 25% of distilled water; V3, Chayote 75% + 250 mg of L-carnitine and 25% of distilled water; V4, Chayote 50% + 500 mg of L-carnitine and 50% of distilled water; V5, Chayote 50% + 250 mg of L-carnitine and 50% of distilled water. The pH values at V3 gradually decreased until day 21. Crude protein and ash differed (p<0.05) in V1 and V2 compared to the other treatments. While dry matter, ethereal, and nitrogen-free extract did not differ between the variants, mesophilic aerobes, molds, and yeasts were within the ranges (<3) of acceptance according to NTE INEN 1529-6 standards. Treatment V3 showed the highest pH reduction (5.09) compared to other variants after 21 days of storage. It is concluded that including different amounts of chayote pulp with L-carnitine is a suitable alternative to obtain functional beverages for human consumption.

Resumen: Con el objetivo de evaluar la composición fisicoquímica y microbiológica de las bebidas funcionales obtenidas a partir pulpa de chayote (Sechium edule) con L-Carnitina, se empleó un diseño completamente aleatorizado con cuatro repeticiones por tratamiento se evaluaron parámetros químicos (materia seca, proteína cruda, extracto eterio, fibra y ceniza), físicos (pH, °Brix, acidez) y microbiológicos (aerobios mesófilos y mohos y levaduras). Los tratamientos estudiados fueron: V1, Chayote 100 % más 500 mg de L-carnitina; V2, Chayote 75% + 500 mg L-Carnitina y 25% agua destilada; V3, chayote 75% +250 mg L-Carnitina y 25% agua destilada; V4, Chayote 50% + 500 mg L-Carnitina y 50% agua destilada; V5, Chayote 50% + 250 mg L-Carnitina y 50% agua destilada. Los valores de pH en el V3 se redujeron gradualmente hasta el día 21. La proteína cruda y ceniza difirieron (p<0.05) en los V1 y V2 frente a los demás. Mientras que la materia seca, extracto etéreo y extracto libre de nitrógeno, no presentaron diferencia entre variantes. Los aerobios mesófilos, mohos y levaduras estuvieron dentro los rangos (<3) de aceptación según las normas NTE INEN 1529-6. El tratamiento V3 fue el que presentó mayor reducción de pH (5,09) con frente a otras variantes a los 21dias de conservado. Se concluye, que la inclusión de diferentes cantidades de pulpa de chayote con L-Carnitina es una alternativa apropiada para obtener bebidas funcionales aptos para consumo humano.

ABSTRACT Introduction: Beer is the most widely consumed alcoholic beverage globally, traditionally brewed with malt, hops, water and yeast. The dynamism in the craft brewery sector is noteworthy with producers seeking to differentiate themselves by incorporating distinctive ingredients such as fruits and spices. Objective: To determine the physicochemical parameters that influence the second fermentation of craft beer, comparing them with the INEN 2262, (2013) standard, and the level of acceptance of these products through sensory analysis. Materials and Methods: In this study, analyses were performed using four types of fruits: guava, carambola, green ovo, and mango (Psidium guajava L, Averrhoa carambola L, Spondias purpurea L, and Mangifera indica), added to a tripel-style black beer during its maturation. Different parameters were evaluated including °Brix, pH, density, alcohol content, color, and sensory acceptability. The research was conducted using an experimental methodology with a mixed approach, employing documentary and experimental techniques to collect the necessary information. Results and Discussion: The results revealed that the samples complied with the standards established by INEN 2262, (2013). The addition of fruit seems to have increased fermentation, decreasing the density and sugars, increasing the alcohol content. The pH was not significantly affected. In the sensory analysis, the samples did not differ significantly, but sample C was the most acceptable and sample D the least pleasant. Conclusions: The addition of fruits in the second fermentation of beer proved to be a viable alternative that improves flavor without significantly affecting physicochemical parameters.

RESUMEN Introducción: La cerveza es la bebida alcohólica más consumida globalmente, elaborada tradicionalmente con malta, lúpulo, agua y levadura. Se resalta el dinamismo en el sector de cervecerías artesanales, con productores que buscan diferenciarse mediante la incorporación de ingredientes distintivos como frutas y especias. Objetivo: Determinar los parámetros fisicoquímicos que influyen en la segunda fermentación de la cerveza artesanal, comparándolos con la norma INEN 2262, (2013), y el nivel de aceptación de estos productos a través del análisis sensorial. Materiales y Métodos: En este estudio se realizaron análisis utilizando cuatro tipos de frutas: guayaba, carambola, ovo verde, y mango (Psidium guajava L, Averrhoa carambola L, Spondias purpúrea L, y Mangifera indica), agregadas a una cerveza negra estilo tripel durante su maduración. Se evaluaron diferentes parámetros incluyendo °Brix, pH, densidad, grado alcohólico, color y aceptabilidad sensorial. La investigación utilizó una metodología experimental con un enfoque mixto, empleando técnicas documentales y experimentales para recopilar la información necesaria. Resultados y Discusión: Los resultados revelaron que las muestras cumplían con los estándares establecidos por la norma INEN 2262, (2013). La adición de frutas parece haber aumentado la fermentación, disminuyendo la densidad y los azúcares, aumentando el contenido de alcohol. El pH no fue afectado significativamente. En el análisis sensorial, las muestras no difirieron significativamente, pero la muestra C fue la más aceptada y la D la menos agradable. Conclusiones: La adición de frutas en la segunda fermentación de la cerveza demostró ser una alternativa viable que mejora el sabor sin afectar significativamente los parámetros fisicoquímicos.

ABSTRACT: Increasing the cup score is crucial in coffee quality, which can be achieved by modifying the fermentation. The effect of double fermentation of coffee (Coffea arabica) on bean quality was evaluated. De-pulped Catucaí cherry trees were subjected to double fermentation, followed by washing and drying. The double fermentation was carried out under anaerobic and aerobic conditions, at room temperature (22.8 °C) and cold (13.2 °C) using four treatments and a control; during fermentation, pH, titratable acidity and °Brix were evaluated; and in the dried beans, yield, granulometric analysis and sensory quality were evaluated. The results showed a pH of 3.2 to 3.9, titratable acidity of 0.5% and 1.7% and °brix between 4 and 5.5; the average yield was 83.04%, grain retention on mesh 15 of 89.32% and a very good rating in sensory quality in all treatments (scores greater than 82 on the SCAA scale). The highest cup score was achieved by treatment with anaerobic fermentation at room temperature (84.25 points), whose characteristic notes were chocolate, orange, cinnamon and almond. The results show that all the coffees treated with double fermentation achieved higher scores than the control.

RESUMEN: Incrementar el puntaje en taza es crucial en la calidad del café, que puede lograrse modificando la fermentación. Se evaluó el efecto de la doble fermentación del café (Coffea arábiga) en la calidad del grano. Los cerezos variedad Catucaí despulpados fueron sometidos a doble fermentación, seguido de lavado y secado. La doble fermentación se realizó en condiciones anaeróbicas y aeróbicas, a temperatura ambiente (22,8 °C) y en frío (13,2 °C) utilizando cuatro tratamientos y un control; durante la fermentación se evaluó el pH, acidez titulable y °Brix; y en los granos secos rendimiento, análisis granulométrico y calidad sensorial. Los resultados mostraron un pH de 3,2 a 3,9, acidez titulable de 0,5% y 1,7% y °brix entre 4 a 5,5; el rendimiento promedio fue 83,04%, retención de grano sobre malla 15 de 89,32% y una calificación de muy buena en calidad sensorial en todos los tratamientos (puntajes superiores a 82 en escala SCAA). El mayor puntaje en taza alcanzó el tratamiento con fermentación anaeróbica a temperatura ambiente (84,25 puntos), cuyas notas características resaltantes fueron a chocolate, naranja, panela y almendra. Los resultados demuestran que todos los cafés tratados con doble fermentación alcanzaron puntajes mayores que el control.

ABSTRACT: This study recorded the physicochemical properties of the marula fruits, the biometry and breaking the dormancy in the marula seeds. Using 200 ripe fruits, the physicochemical characterization was done. From a random sample of 400 seeds, an assessment of the biometrics was performed, and the weight, length, width and thickness of the fruits and seeds were evaluated. Two experiments were conducted to study dormancy breaking using pre-germination treatments, which included immersing the marula seeds five times (0, 15, 30, 45 and 60 minutes) in concentrated sulfuric acid (96%) and water, at 65 ºC temperature. The control was time zero, using plain distilled water, with 25 seeds per treatment and four replications. The marula fruits revealed average values of 21.65 ± 3.44 g, 35.5 ± 2.38 and 34.8 ± 2.73, respectively, for weight, diameter and length. The soluble solids (SS), Hydrogenonic Potential (pH), titratable acidity (AT) and ratio (AT/SS) were 14.74 ± 1.0º Brix, 3.93 ± 0.49 pH, 0.63 ± 0.22 and 27.07 ± 12.10, respectively. For the weight of one thousand seeds, the average value was 3.576 ± 188.4 g. The mean values for the dimensions of the width, length and diameter of the seeds were 22.9 ± 2.11; 23.7 ± 2.04; and 14.9 ± 2.09 mm, respectively. The physiological quality of these seeds was enhanced by immersing the seeds from freshly picked fruits in sulfuric acid for a maximum of 30 minutes and storing them for six months. ABSTRACT 20 done 40 performed evaluated pregermination pre germination treatments 0, 0 (0 15 4 6 96% 96 (96% water temperature zero 2 replications 2165 21 21.6 344 3 44 3.4 g 355 35 5 35. 238 38 2.3 348 34 8 34. 273 73 2.73 respectively SS, SS , (SS) pH (pH) AT (AT AT/SS ATSS (AT/SS 1474 14 74 14.7 10º º 1 0º Brix 393 93 3.9 049 49 0.4 063 63 0.6 022 22 0.2 2707 27 07 27.0 1210 12 10 12.10 3576 576 3.57 1884 188 188. 229 9 22. 2.11 211 11 237 23 7 23. 2.04 204 04 149 14. 209 09 2.0 mm months ( (96 216 21. 3. 2. 2.7 (SS (pH 147 39 0. 06 02 270 27. 121 12.1 357 57 3.5 18 2.1 (9 12.

RESUMO: Objetivou-se com este trabalho estudar as características físico-químicas de frutos, biometria e superação da dormência de sementes de marula. Para a caracterização físico-química foram utilizados 200 frutos maduros. Realizou-se a biometria utilizando uma amostra aleatória de 400 sementes e foram avaliados: peso, comprimento, largura e espessura de frutos e sementes. Para o estudo da superação de dormência foram realizados dois experimentos com os tratamentos pré-germinativos constituídos pela imersão das sementes em ácido sulfúrico concentrado (96%) e água a temperatura de 65 ºC por cinco tempos (0, 15, 30, 45 e 60 minutos), sendo o tempo zero a testemunha, onde utilizou-se apenas água destilada, com quatro repetições de 25 sementes por tratamento. Os frutos de marula apresentaram valores médios de 21,65 ± 3,44 g, 35,5±2,38 e 34,8±2,73 mm de peso, diâmetro e comprimento, respectivamente e sólidos solúveis (SS), Potencial Hidrogeniônico ( pH), acidez titulável (AT) e ratio (AT/SS) foram de 14,74 ± 1,0 ºBrix, 3,93 ± 0,49 pH, 0,63 ± 0,22 e 27,07 ± 12,10 respectivamente. As sementes apresentaram valores médios de 3.576 ± 188,4 g para o peso de mil sementes. Para as dimensões, largura, comprimento e diâmetro de sementes, apresentaram valores médios de 22,9 ± 2,11; 23,7 ± 2,04; e 14,9 ± 2,09 mm respectivamente. A imersão das sementes procedentes de frutos recém colhidos em ácido sulfúrico por até 30 minutos e o armazenamento por seismeses promove incrementos na sua qualidade fisiológica. RESUMO Objetivouse Objetivou se físicoquímicas físico químicas físicoquímica química 20 maduros Realizouse Realizou 40 avaliados prégerminativos pré germinativos 96% 96 (96% 6 0, 0 (0 15 4 minutos, , minutos) testemunha utilizouse utilizou destilada 2 tratamento 2165 21 21,6 344 3 44 3,4 355238 35 5 38 35,5±2,3 348273 34 8 73 34,8±2,7 SS, SS (SS) pH pH) AT (AT AT/SS ATSS (AT/SS 1474 14 74 14,7 10 1 1, ºBrix 393 93 3,9 049 49 0,4 063 63 0,6 022 22 0,2 2707 27 07 27,0 1210 12 12,1 3576 576 3.57 1884 188 188, dimensões 229 9 22, 2,11 211 11 237 23 7 23, 2,04 204 04 149 14, 209 09 2,0 fisiológica (96 216 21, 3, 35523 35,5±2, 34827 34,8±2, (SS 147 39 06 02 270 27, 121 12, 357 57 3.5 18 2,1 2, (9 3552 35,5±2 3482 34,8±2 3. 355 35,5± 348 34,8± 35,5 34,8 35, 34,

RESUMO Este estudo teve como objetivo avaliar os efeitos da incorporação de adubos verdes, em proporções iguais de biomassa de Merremia aegyptia (jitirana) e Calotropis procera (flor-de-seda), em doses variadas (16, 29, 42, 55 e 68 t ha-1 em base seco) na qualidade da parte aérea do coentro cultivados em uma única estação em condições semiárida. Foi empregado um delineamento em blocos casualizados com cinco tratamentos e cinco repetições. Um tratamento controle com coentro sem fertilizante foi incluído para comparação. A cultivar de coentro ('Verdão') foi avaliada quanto à qualidade nutricional (pH, sólidos solúveis [SS], acidez titulável [AT], relação SS/AT, açúcar solúvel total [SST], vitamina C [CV] e teor de pigmento [ clorofila 'a' e 'b', clorofila total e carotenóides]). A incorporação de 25,10 e 51,36 t ha-1 da mistura dos adubos verdes resultou em coentro com máxima eficiência de sabor (10,43 °Brix/% ácido málico) e teor de açúcares solúveis totais (3,71 °Brix). Maiores concentrações de vitamina C (69,19 mg 100 g-1), clorofila 'a' (0,69 mg g-1), clorofila 'b' (0,16 mg g-1), clorofila total (0,84 mg g-1) e carotenóides (0,19 mg g-1) foram alcançadas com aplicações de 48,71, 56,73, 53,52, 57,04 e 42,08 t ha-1 da mistura dos adubos verdes, respectivamente. jitirana (jitirana flordeseda, flordeseda flor seda , (flor-de-seda) 16, 16 (16 29 42 5 6 ha1 ha 1 ha- seco semiárida repetições comparação Verdão ('Verdão' pH, pH (pH SS, SS [SS] AT, AT [AT] SSAT SS/AT SST, SST [SST] CV [CV a 'a b, b carotenóides. . carotenóides]) 2510 25 10 25,1 5136 51 36 51,3 10,43 1043 43 (10,4 Brix °Brix/ málico 3,71 371 3 71 (3,7 °Brix. °Brix °Brix) 69,19 6919 69 19 (69,1 g1, g1 g 0,69 069 0 (0,6 'b 0,16 016 (0,1 0,84 084 84 (0,8 g-1 0,19 019 4871 48 48,71 5673 56 73 56,73 5352 53 52 53,52 5704 57 04 57,0 4208 08 42,0 respectivamente (flor-de-seda (1 2 4 ('Verdão [SS [AT [SST carotenóides] 251 25, 513 51, 10,4 104 (10, 3,7 37 7 (3, 69,1 691 (69, 0,6 06 (0, 0,1 01 0,8 8 g- 487 48,7 567 56,7 535 53,5 570 57, 420 ( 10, (10 3, (3 69, (69 0, (0 48, 56, 53, (6

ABSTRACT This study aimed to evaluate the effects of incorporating green manure, in equal proportions of Merremia aegyptia (hairy woodrose) and Calotropis procera (roostertree) biomass, at varying rates (16, 29, 42, 55, and 68 t ha-1 dry weight) on the quality of coriander shoots grown in a single season under semi-arid conditions. A randomized block design with five treatments and five replicates was employed. A control treatment with coriander without fertilizer was included for comparison. The coriander cultivar ('Verdão') was evaluated for nutritional quality (pH, soluble solids [SS], titratable acidity [TA], SS/TA ratio, total soluble sugar [TSS], vitamin C [VC], and pigment content [chlorophyll 'a' and 'b', total chlorophyll, and carotenoids]). The incorporation of 25.10 and 51.36 t ha-1 of the green manure mixture resulted in coriander with the maximum flavor efficiency (10.43 °Brix/% malic acid) and total soluble sugar content (3.71 °Brix). Higher concentrations of vitamin C (69.19 mg 100 g-1), chlorophyll 'a' (0.69 mg g-1), chlorophyll 'b' (0.16 mg g-1), total chlorophyll (0.84 mg g-1), and carotenoids (0.19 mg g-1) were achieved with applications of 48.71, 56.73, 53.52, 57.04, and 42.08 t ha-1 of the green manure mixture, respectively. hairy woodrose roostertree (roostertree biomass 16, 16 (16 29 42 55 6 ha1 ha 1 ha- weight semiarid semi arid conditions employed comparison Verdão ('Verdão' pH, pH (pH SS, SS , [SS] TA, TA [TA] SSTA ratio TSS, TSS [TSS] VC, VC [VC] 'a b, b carotenoids. . carotenoids]) 2510 25 10 25.1 5136 51 36 51.3 10.43 1043 43 (10.4 Brix °Brix/ acid 3.71 371 3 71 (3.7 °Brix. °Brix °Brix) 69.19 6919 69 19 (69.1 g1, g1 g 0.69 069 0 (0.6 'b 0.16 016 (0.1 0.84 084 84 (0.8 0.19 019 g-1 4871 48 48.71 5673 56 73 56.73 5352 53 52 53.52 5704 57 04 57.04 4208 08 42.0 respectively (1 2 4 5 ('Verdão [SS [TA [TSS [VC carotenoids] 251 25. 513 51. 10.4 104 (10. 3.7 37 7 (3. 69.1 691 (69. 0.6 06 (0. 0.1 01 0.8 8 g- 487 48.7 567 56.7 535 53.5 570 57.0 420 42. ( 10. (10 3. (3 69. (69 0. (0 48. 56. 53. 57. (6

ABSTRACT The objective of this research was to characterize physicochemical, microbiological, sensory and nutritional marmalade of grapefruit and banana made by women entrepreneurs of the district of Coronel Oviedo, department of Caaguazú. The physicochemical variables analyzed were pH and °Brix, the microbiological parameters were composed of E. coli, and mold and yeast, on the other hand, the sensory profile included fruity flavors, grapefruit, banana, sweet, bitter and astringent. Grapefruit and banana jams were tested in two cases, the first being the original formulation, which did not meet the pH, Brix and flavour parameters. The second corresponds to the improved formulation, which determined the nutritional composition. The latter obtained the following physicochemical results: pH: 2.91, 60°Brix, microbiologically a count 10 CFU/g in the parameters analyzed, sensorially sweet, fruity and grapefruit flavors were the most perceived by the sensory staff. In terms of nutrition outcomes, these are consistent with other studies around the world. Finally, the results obtained were contrasted with the current norms, corroborating that the improved formulation complies with the established parameters and sensorially with the expectations according to the characteristics of the product. Thus, reaching a standardized and competitive quality product, generating employment opportunities for women entrepreneurs.

RESUMEN El objetivo de esta investigación fue caracterizar fisicoquímica, microbiológica, sensorial y nutricionalmente la mermelada de pomelo y banana elaborada por mujeres emprendedoras del distrito de Coronel Oviedo, departamento de Caaguazú. Las variables fisicoquímicas analizadas fueron el pH y °Brix, los parámetros microbiológicos estuvieron compuestos por E. coli,y mohos y levaduras, por otro lado, el perfil sensorial incluyó sabores afrutados, pomelo, banana, dulce, amargo y astringente. El análisis de las mermeladas de pomelo y banana fueron realizadas en dos instancias, la primera corresponde a la formulación original, la cual no cumplía con los parámetros de pH, °Brix y sabor. La segunda corresponde a la formulación mejorada, a la cual se determinó la composición nutricional. Este último obtuvo los siguientes resultados fisicoquímicos: pH: 2,91, 60°Brix, microbiológicamente un recuento <10 UFC/g en los parámetros analizados, sensorialmente los sabores dulce, afrutado y pomelo fueron los más percibidos por el plantel sensorial. En cuanto a los resultados nutricionales coinciden con otros estudios realizados a nivel mundial. Finalmente, los resultados obtenidos fueron contrastados con las normas vigentes, corroborando que la formulación mejorada cumpla con los parámetros establecidos y sensorialmente con las expectativas de acuerdo a las características del producto. Lográndose de esta manera, un producto de calidad estandarizada y competitiva, generando oportunidades de empleo para las mujeres emprendedoras.

Resumen Introducción. A nivel mundial, los lácteos bovinos son prevalentes, por lo que existe la necesidad de estudios enfocados en leches menos tradicionales, como la caprina. Objetivo. Evaluar el efecto de dos niveles de inclusión de amaretto sobre las características fisicoquímicas y sensoriales de un dulce de leche caprino. Materiales y métodos. Entre enero y septiembre de 2017, en la Universidad de Costa Rica, se elaboraron dulces de leche con dos proporciones (6 % y 9 %) de amaretto (licor dulce), las cuales fueron seleccionadas con base en dos grupos focales.Se evaluó el pH, grados Brix, aw, textura, color, y agrado sensorial. Resultados. Los dulces de leche con inclusión de 6 % y 9 % de amaretto obtuvieron las siguientes características de manera respectiva: 71,8 y 70, 8 °Brix, pH= 6,8 y 6,9, aw= 0,8, dureza= 1,3 y 0,3, adhesividad= 0,75 y 0,6, elasticidad= 23,0 y 21,0, L*= 33,0 y 33,4, a*= 11,3 y 11,4, b*= 26,2, c*= 28,5 y 28,6, h*= 66,7 y 66,4, con un agrado promedio de 7,3 y 7,7, y una intensión promedio de compra de 6,9 y 7,2. El análisis de conglomerados generó tres grupos de personas: G1 = 25,5 % de agrado medio de 4,7 y 6,2 por las formulaciones al 6 % y 9 %, respectivamente; G2 = 19,6 % de agrado medio de 8,5 y 5,5 por las formulaciones al 6 % y 9 %, respectivamente; y G3 = 54,9 % de agrado medio de 8,2 y 9,1 por las formulaciones al 6 % y 9 %, respectivamente. Conclusiones. La inclusión de amaretto en el dulce de leche caprino resultó ser el producto con mejor perfil. No se observaron diferencias significativas entre los dos niveles de inclusión de licor. Los resultados sugieren que ambos productos tuvieron características técnicas y un agrado apropiados.

Abstract Introduction. Worldwide, bovine dairy products are prevalent, so there is a need for studies focused on less traditional milk, such as goat milk. Objective. To evaluate the effect of two levels of inclusion of amaretto on the physicochemical and sensory characteristics of a goat milk caramel. Materials and methods. Between January and September 2017, at the Universidad de Costa Rica, milk caramels were made with two proportions (6 % and 9 %) of amaretto, which were selected using two focus groups, pH, Brix degrees, aw, texture, color, and sensory liking were evaluated. Results. The milk caramels with inclusion of 6 % and 9 % amaretto obtained the following characteristics respectively: 71.8 and 70.8 ºBrix, pH= 6.8 and 6.9, aw=0.8, hardness= 1.3 and 0.3, adhesiveness= 0.75 and 6.0, elasticity= 23.0 and 21.0, L*= 33.0 and 33.4, a*= 11.3 and 11.4, b*= 26.2, c*= 28.5 and 28.6, h*= 66.7 and 66.4, with an average liking of 7.3 and 7.7, and an average purchase intention of 6.9 and 7.2. The cluster analysis generated three groups of people: G1 = 25.5% with a mean liking of 4.7 and 6.2 for the 6 % and 9 % formulations, respectively; G2 = 19.6% with a mean liking of 8.5 and 5.5 for the 6 % and 9 % formulations, respectively; and G3 = 54.9% with a mean liking of 8.2 and 9.1 for the 6 % and 9 % formulations, respectively. Conclusions. The inclusion of amaretto in the goat milk caramel turned out to be the product with the best profile. No significant differences were observed between the two liquor inclusion levels. The results suggest that both products had appropriate technical characteristics and taste.

ABSTRACT Background: Lactic fermentations are a catabolic process in which biochemical transformations of different organic products occur. Sugars are mainly converted into organic acids, increasing viscosity, acid taste, aroma, and flavor. Lactic acid bacteria provide probiotic characteristics if they reach counts of 106 CFU*g-1 (Colony Forming Units) in the final product, which can generate wellness for consumers. Objective: This research aimed to compare the lactic fermentation process in three substrates using two commercial cultures. Methods: Whole milk (control), aqueous extract of oats flakes, and an aqueous extract of a mixture of oats flakes with mashua pulp were used. The whole milk was heated, and the aqueous extracts were prepared. All samples were divided into two parts, keeping the temperature at 42°C, and then inoculated with Yomix y Choozit. Each the fermentation lasted 6 hours at 42°C. Fermentation samples were taken each hour, and pH, titratable acidity. and Brix degrees were determined. Results: Total lactic acid bacteria were counted at the end of each fermentation. The final product was evaluated with sensory analysis. As expected, there was an increase in titratable acidity, and a decreased pH and Brix degrees. It was observed that the dairy product showed the most significant changes. Fermentations performed with Yomix presented a higher count of lactic bacteria. Conclusion: It is possible to carry out lactic fermentation using substrates that do not contain milk, requiring higher initial soluble solids and a longer incubation time.

RESUMEN Antecedentes: Las fermentaciones lácticas son un proceso catabólico en el que ocurren transformaciones bioquímicas de diferentes productos orgánicos. En ellas, los azúcares son convertidos principalmente en ácidos orgánicos, generando adicionalmente el aumento de viscosidad, sabor ácido, aromas y sabores en los productos finales. Adicionalmente, aportan características probióticas, ya que son realizadas por bacterias lácticas, que, si alcanzan recuentos de 106 UFC*g-1 (Unidades formadoras de colonias) en el producto final, generan bienestar para los consumidores. Objetivo: Esta investigación tuvo como objetivo comparar el proceso de fermentación láctica en tres sustratos utilizando dos cultivos comerciales. Métodos: Se utilizó leche entera (control), extracto acuoso de hojuelas de avena y un extracto acuoso de mezcla de hojuelas de avena con pulpa de cubios. Se llevó a cabo el calentamiento de la leche entera, y la preparación de los sustratos de avena y cubios. Dichas muestras se dividieron en dos partes, manteniendo la temperatura a 42°C. Cada una de las muestras fue inoculada con Yomix y Choozit. Cada fermentación duró 6 horas manteniendo una temperatura de 42°C. Durante cada hora se tomaron muestras, a las cuales se evaluó el pH, acidez titulable y grados brix. En los productos finales se realizó el recuento de bacterias lácticas y se realizó una evaluación sensorial. Resultados: A lo largo de la fermentación se presentó el aumento de la acidez titulable, y disminución del pH y los grados Brix. Se observó que el producto a base de leche mostró los cambios más significativos. En el caso de los productos obtenidos usando Yomix, presentaron mayor recuento de bacterias lácticas al ser comparados con aquellos en los que se usó el cultivo 1. Conclusión: Es posible realizar la fermentación láctica usando sustratos que no contengan leche, los cuales requieren mayores sólidos solubles iníciales y un mayor tiempo de incubación.

RESUMEN El fruto del lulo posee un alto valor nutritivo y es de gran uso en la agroindustria, no obstante, la rentabilidad del cultivo ha disminuido debido a su perecibilidad, lo cual genera pérdidas en poscosecha. Se aplicó un diseño completamente al azar con arreglo factorial, el primer factor fue la dosis de 1-MCP (0, 280 o 560 µg L-1) y el segundo, la temperatura de almacenamiento (2, 4 o 14 °C) sobre frutos de lulo en estado de madurez comercial, para un total de 9 tratamientos, a los cuales se les midió el pH, los sólidos solubles totales (SST), firmeza, índice de color (IC), acidez total titulable (ATT), intensidad respiratoria (IR) y pérdida de masa (PM). Los frutos refrigerados tuvieron 29 % de pérdida de firmeza y alcanzaron 32 ddc (días después de cosecha), mientras que al ambiente solo duraron 20 ddc con una pérdida de firmeza del 42 %. Los frutos almacenados a 14 °C tuvieron mayor PM, IR e IC que los frutos refrigerados. Los frutos con 1-MCP en dosis de 280 y 560 µg L-1 presentaron mayor cantidad de SST, comparados con el testigo. Los frutos de lulo se deben almacenar a 2 °C con una dosis de 1-MCP de 560 µg L-1.

ABSTRACT The lulo fruit has a high nutritional value and is widely used in agribusiness, however, the profitability of the crop has decreased due to its perishability, which generates losses in post-harvest. A completely randomized design with factorial arrangement was made, the first factor was the dose of 1-MCP (0,280 or 560 µg L-1) and the second, the storage temperature (2, 4 or 14 °C) above lulo fruits in a state of commercial maturity, for a total of 9 treatments, at which pH, total soluble solids (TSS), firmness, color index (CI), total titratable acidity (TTA), respiratory rate (RR) and mass loss (ML) were measured. The refrigerated fruits had 29 % loss of firmness and reached 32 dah (days after harvest), while in the environment they only lasted 20 dah with a loss of firmness of 42 %. The fruits stored at 14 °C had higher ML, RR and CI than the refrigerated fruits. The fruits with 1-MCP in doses of 280 and 560 µg L-1 presented a higher amount of TSS, compared to the control. Lulo fruits should be stored at 2 °C with a 1-MCP dose of 560 µg L-1.

Abstract Fermentation has the potential of converting fruit by-products into value-added products via an efficient, sustainable, and low-cost process. Traditionally, Mexicans use pineapple residues to produce a fermented beverage called tepache. As this soft drink is increasingly consumed in restaurants, it is necessary to develop an effective and reliable process to yield a final product with desirable physicochemical properties. In this work, tepache was prepared using an ultrasound pre-treatment to enhance the fermentation process and improve the end-product quality. The ultrasound was provided by a probe (25 kHz, 400 W) submerged in pineapple preparations before fermentation. Characterization of physicochemical properties was performed on samples processed under different types of amplitude (20 and 100%) and sonication time (5 and 10 min). In all samples, the pH, acidity, and ºBrix values were similar to those in commercial tepaches. On the other hand, microscopy revealed that 5 min of sonication induced positive changes in the suspended matter responsible for the physical stability of fruit beverages. The tepaches obtained with this method had color uniformity. Indeed, 5 min of sonication at the highest amplitude (16.34 kJ・cm-2) augmented the soluble solids during the initial phases of fermentation. Moreover, the results from IR spectroscopy proved that ultrasound helped the ethanol release from yeasts. The maximum ethanol yield, calculated by model fitting, had a positive variation of 35%. These findings prove that ultrasound is capable to induce physicochemical changes useful for the industrial production of tepache. byproducts valueadded value added efficient sustainable lowcost low cost Traditionally restaurants work pretreatment pre treatment endproduct end quality 25 (2 kHz 40 W 20 100% 100 ( 1 min. . min) pH acidity hand beverages uniformity Indeed 16.34 1634 16 34 (16.3 kJ・cm2 kJcm2 kJcm kJ・cm 2 kJ cm kJ・cm-2 Moreover yeasts fitting 35 35% 4 16.3 163 3 (16. cm2 kJ・cm- 16. (16 (1

Resumo A fermentação tem o potencial de converter subprodutos de frutas em produtos de valor adicional por meio de um processo eficiente, sustentável e de baixo custo. Tradicionalmente, os mexicanos usam resíduos de abacaxi para produzir uma bebida fermentada chamada tepache. Como este refrigerante é cada vez mais consumido em restaurantes, é necessário desenvolver um processo eficaz e confiável para obter um produto com propriedades físico-químicas desejáveis. Neste trabalho, o tepache foi preparado por meio de um pré-tratamento com ultrassom, a fim de aprimorar o processo de fermentação e melhorar a qualidade do produto acabado. O ultrassom foi fornecido por uma sonda (25 kHz, 400 W) submersa em preparações de abacaxi antes da fermentação. A caracterização das propriedades físico-químicas foi realizada em amostras processadas sob diferentes condições de amplitude (20 e 100%) e tempo de sonicação (5 e 10 min). Em todas as amostras, os valores de pH, acidez e °Brix foram semelhantes aos dos tepaches comerciais. Por outro lado, a microscopia revelou que 5 min de sonicação induziu mudanças positivas na matéria suspensa responsável pela estabilidade física das bebidas de frutas. De fato, os tepaches obtidos com este método apresentaram uniformidade de cor e observou-se que o tempo de sonicação de 5 min na amplitude mais alta (16.34 kJ⋅cm-2) aumentou os sólidos solúveis durante as fases iniciais da fermentação. Além disso, os resultados da espectroscopia de IR provaram que o ultrassom ajudou a liberar etanol das leveduras. O rendimento máximo de etanol, calculado por ajuste de modelo, teve variação positiva de 35%. Esses achados comprovam que o ultrassom é capaz de induzir alterações físico-químicas úteis para a produção industrial de tepache. eficiente custo Tradicionalmente restaurantes físicoquímicas físico químicas desejáveis trabalho prétratamento pré tratamento acabado 25 (2 kHz 40 W 20 100% 100 ( 1 min. . min) pH Brix comerciais lado fato observouse observou se 16.34 1634 16 34 (16.3 kJ⋅cm2 kJcm2 kJcm kJ⋅cm 2 kJ cm kJ⋅cm-2 disso leveduras modelo 35 35% 4 16.3 163 3 (16. cm2 kJ⋅cm- 16. (16 (1

Abstract In this research, kombucha tea was prepared using 5 different tea extracts and physicochemical and sensory analyses were made. The tea extracts used are black tea, green tea, sage, linden and mint, respectively. The prepared tea samples were subjected to fermentation for 14 days. In tea samples, pH, electrical conductivity, water-soluble solid and phenolic components were analyzed before and after fermentation. pH values decreased by an average of 63% in all tea samples after fermentation. The electrical conductivity increased in black tea, green tea and mint tea, while sage and linden decreased. Brix values decreased in all tea samples, the most decrease was in black tea. Total amount of phenolic contents of kombucha tea samples decreased excluding mint tea sample. As a result of sensory analysis of tea samples, mint tea got the highest score. As a result of the research, it has been determined that the kombucha tea, which is usually made with black and green tea, can be prepared with teas of different flavors and its consumption can be increased.

ABSTRACT The development of bioproducts with agricultural applications requires that the results obtained at the laboratory level can be scaled up. The objective of this work was to scale the production of a microbial based bioproduct obtained by static fermentation of a mixed culture. A mixed batch culture was carried out with a mixture of molasses and whey in water as sources of nutrients and inoculum. The global growth kinetics were estimated through the biomass as well as the variations of pH and °Brix. Based on the results, a laboratory scale-up (5 liters) and a pilot plant scale (24, 200 and 2100 L) were carried out. The microbial biomass increased over time, the pH and °Brix decreased. The values were adjusted to a second order polynomial model, with regression coefficients R2> 0.8. Both pH and °Brix showed a significant negative correlation with biomass and between them. The pH and °Brix could be used as indicators to monitor the development of the fermentation and to control the product. The fermentation process can last between 7 and 10 days. With the design conceived and maintaining the proportions of raw materials, it was possible to scale the production process of the microbial based bioproduct from the laboratory to the pilot plant. The characteristics of the bioproduct measured through the pH, °Brix, color and odor indicators were preserved.

RESUMEN El desarrollo de bioproductos con aplicaciones agrícolas se requiere que los resultados obtenidos a nivel de laboratorio puedan escalarse. El objetivo de este trabajo fue escalar la producción de un bioproducto de origen microbiano obtenido por fermentación estática de un cultivo mixto. Se realizó un cultivo discontinuo mixto con una mezcla de melaza y suero de leche en agua como fuentes de nutrientes e inóculo. Se estimó la cinética de crecimiento global a través de la biomasa así como las variaciones del pH y °Brix. A partir de los resultados se realizó un escalado de laboratorio (5 litros) y otro de planta piloto (24, 200 y 2100 L). La biomasa microbiana se incrementó en el tiempo, el pH y los °Brix decrecieron. Los valores se ajustaron a un modelo polinómico de segundo orden, con coeficientes de regresión R2>0.8. Tanto el pH como los °Brix mostraron una correlación negativa significativa con la biomasa y entre ellos. El pH y los °Brix se podrían utilizar como indicadores para monitorear el desarrollo de la fermentación y para el control del producto. El proceso de fermentación puede tener una duración entre 7 y 10 días. Con el diseño concebido y manteniendo las proporciones de materias primas se logró escalar el proceso de producción del bioproducto de origen microbiano desde el laboratorio hasta planta piloto. Se conservaron las características del bioproducto medidas a través de los indicadores pH, °Brix, color y olor.

ABSTRACT The current study evaluated Geoffroea decorticans (Hook. et Arn.) fruit, from the coastal desert in the department of Ica (Perú), well known by the name of "Sofaique" and in other regions "Chañar". The main objective of this research was to obtain data about its physicochemical and nutritional composition; the sample was extracted of fruit and was separated into three parts: epicarp, mesocarp and pit. The AOAC methodology was applied in order to determine its chemical and nutritional properties using only the mesocarp with samples of 3 grams each. For the physical characterization, the fruit dimensions were measured in its three axes (polar, equatorial and caliber) with a digital caliper and the weight by an analytical weighting scale. The average results of the whole dimensions of fruit were: equatorial axis 22,32 mm, polar axis 21,69 mm and caliber 19,60 mm; the average of the fruit proportions were: pulp 38,51 %, stone 32,91 % and peel 28,58 %, and the average weight of the whole fruit was 3,88 g; the main results of the proximal analysis and chemical composition for mesocarp (pulp) were 9,17 % protein; 2,59 % ashes; 20,20 % moisture content; 1,38 % lipids; 66,66 % carbohydrates; PH 5,2; 0,05 % titratable acidity and 4,0° Brix in soluble solids. The results indicate that “sofaique” turns out to be a nutritious and palatable fruit, considering that it is a species that grows in semi-arid and arid areas with limited nutrients available in soil.

RESUMEN La presente investigación evaluó el fruto de Geoffroea decorticans (Hook. et Arn.) procedente del desierto costero en el departamento de Ica (Perú), conocido con el nombre de “Sofaique” y en otras regiones limítrofes del país con el nombre de “Chañar”. Se tuvo como objetivo principal dar conocimiento sobre su composición fisicoquímica y nutricional; la muestra fue extraída del fruto de forma manual donde se separó en epicarpio, mesocarpio y carozo; de las tres fracciones solo se analizó el mesocarpio utilizando muestras de 3 g para los ensayos químicos (acidez titulable, pH, sólidos solubles) y nutricionales (humedad, proteínas, lípidos, minerales y carbohidratos) en base a los métodos descritos por la AOAC (Association of Offical Analytical Chemistry), para la caracterización física se realizó la medición de las dimensiones del fruto entero en sus 3 ejes (polar, ecuatorial y calibre) utilizando un vernier digital y el cálculo del peso mediante una balanza analítica. El resultado promedio de las dimensiones del fruto entero fueron: eje ecuatorial 22,32 mm, eje polar 21,69 mm y calibre 19,60 mm; el promedio de las proporciones del fruto, fueron: pulpa 38,51 %, carozo 32,91% y cascarilla 28,58%; y el peso promedio del fruto entero fue de 3,88 g; los principales resultados del análisis proximal y composición química del mesocarpio (pulpa) fueron 9,17 % de proteína; 2,59 % de cenizas; 20,20 % de contenido de humedad; 1,38 % de lípidos; 66,66 % de carbohidratos; 5,2 de pH; 0,05 % de acidez titulable y 4,0° Brix en sólidos solubles. Con los resultados expuestos se concluye que el fruto de sofaique resulta ser un fruto nutritivo y agradable al paladar, teniendo en cuenta que es una especie que se desarrolla en zonas semiáridas y áridas, donde los nutrientes disponibles en el suelo son muy limitados.