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 Red pitaya fruits have become a source of natural dye, because they are rich in betacyanin, a pigment that imparts a red-violet colour. However, natural dyes can be highly unstable and prone to rapid degradation. In this study, an experiment was initially carried out to determine the best extraction solution with an extraction time of 20 min for each solution at room temperature (50% methanol, water, 95% ethanol and 80% acetone), in different pH ranges (4.0 to 9.0) and wavelength (485, 535 and 700 nm), for the red pitaya bark. The stability of the pigments extracted from pitaya peel meal was analysed taking into account the best extraction solutions by spectrophotometric measurements at 15-day intervals, during a 60-day storage period, in the absence and presence of light and under different storage conditions. Pigments stored in the absence of light at freezing temperatures for less than 15 days showed least degradation. The FTIR spectrum in shows two distinct peaks at 3263.870 and 1636.807, these absorption bands are characteristic of betalain functional groups. The spectrum indicates the presence of hydroxy and amine groups as strong, broad, stretching-mode bands, appearing between 3200 cm-1 and 3600 cm-1.

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 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 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 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 aim of this study was to determine the physical and chemical characteristics of ten processing tomatoes cultivars (H9992, H9553, U2006, N901, E8755, BA5445, F170, HMX, AP533 and CVR) produced in the city of Morrinhos, Goiás State, Brazil, in order to assess the fruit quality and contribute with more subsidies for choosing tomato cultivars for processing by industries. H9992, H9553, N901, BA5445 and HMX genotypes have smaller fruits (length, volume and mass) and higher mechanical resistance of the fruit pulp. H9992, HMX and F170 genotypes also have higher resistance of fruit peel, indicating that these materials are less susceptible to losses during mechanical harvesting and transportation to the industry. Regarding the L* and b* parameters, the less yellow and darker H9992, H9553 and U2006 cultivars are the most recommended for the industry, which seeks genotypes with higher concentrations of lycopene and less carotenes. Processing tomatoes cultivar HMX, H9992, H9553 and U2006 have higher soluble solids, and potential to enable greater industrial efficiency. Therefore, cultivars H9992 and HMX standing out positively in most of the evaluated parameters: have smaller fruits (length, volume and mass), higher mechanical resistance of the fruit pulp, greater resistance of the fruit peel, higher soluble solids content. Therefore, new genetic material that presented better characteristics for industrialization is HMX.

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 effect of freezing and atomization on bioactive compounds in cagaita fruit. The levels of total phenolics, total flavonoids, condensed tannins, vitamin C, β-carotene, the antioxidant potential assessed by DPPH and ABTS, sugar profile, and mineral profile were all evaluated. High levels of total polyphenols (881.95 mg/100 g), total flavonoids (42.93 mg/100 g) and condensed tannins (67.00 mg/100 g) were detected in atomized cagaita pulp. A higher content of vitamin C was found in fresh cagaita pulp (29.75 mg/100 g), compared to frozen pulp, or atomized pulp, which had levels of 24.64 mg/100 g and 20.38 mg/100 g, respectively. Atomized pulp had the highest antioxidant activity as assessed using the ABTS method (517.04 µmol Trolox/g), compared with frozen pulp (357.73 µmol Trolox/g) and fresh cagaita pulp (276.07 µmol Trolox/g). The drying method demonstrated the best performance with respect to fruit preservation.

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.

Abstract Pumpkin seeds are considered waste and its composition has high protein content, being feasible for human consumption, also reducing costs in waste treatment. In this work we provided an alternative to reuse the wastes of pumpkin seed applied in cupcakes formulation as a complementary source to wheat flour. Four formulations with different proportions of pumpkin seed flour were investigated. The effects of partial wheat flour substitution were evaluated using the parameters texture, height, diameter, specific volume, color, proximate composition and scanning electron microscopy. The formulations used in this work consisted of a control, prepared with wheat flour and three provided of 25%, 50% and 75% of pumpkins seed flour in partial in partial replacement to wheat flour. The incorporation of pumpkin seed flour influenced products significantly (p <0.05), providing greater texture, cohesion, pH, soluble solids (Brix). According to results, the formulation with 50% pumpkin seed flour was considered the best proportion due to similarities with the formulation of 100% wheat flour besides high protein.

Abstract Development of new food products, taking as raw material the subproducts obtained during industrial process become an economic and nutritious alternative, since these are usually discarded, caning be a significant nutritional source good. This research aimed to develop cheese bread using fermented broken rice instead of sour starch in four different concentrations (0%, 25%, 50%, 75% and 100%). After the development of formulations, was performed physics and chemicals characterization of products obtained, performing analysis of: proximate composition, dietary fiber, acidity, pH, ºBrix, total soluble sugars, reducing and sucrose. The increased formulations didn’t present significant differences, highlighting the average values of protein 7%, dietary fiber 9% and ash 1.9%. Broken rice, after fermentation process, becomes a profitable alternative instead of the sour starch on cheese breads, saving all the physical and chemical characteristics and being inexpensive.