Abstract The combination of flours from cereal and legume results in less caloric products, with high contents of fiber, proteins, ash and antioxidants. Thus, this study aimed at developing muffins made with different proportions of wholemeal rye flour (WRF) and wholemeal common black bean flour (WBF). Physicochemical and physical analyses were performed to characterize starches, flours and the muffins. Sensory analysis was also carried out. WRF had the highest values for L* value, moisture and ash contents, whereas WBF had more proteins and lipids, and heterogeneous particle size distribution. The formulation with the highest acceptability grade with total replacement of whole wheat flour, was that containing 70% WRF and 30% WBF (F2). This sample was characterized as high-quality muffin, chocolate flavor, chocolate odor, light and soft crumb. Its texture was defined as low hardness, chewiness and high cohesiveness. It was concluded that the F2 formulation had a high dietary fiber content (20%), low lipid content (8%), containing 32% resistant starch, 9% protein and 51.43 mg GAE 1001 g-1 of total phenolic content, being considered an excellent nutritional food option.

Abstract After natural fermentation and solar drying, sour cassava starch acquires expansion property. Traditionally, solar drying occurs without protection, and consequently physical contamination can arise. Thus, the aim of this study was to produce sour cassava starch using a low-cost solar dryer to prevent contamination, whilst retaining the expansion property. The samples were characterized in relation to chemical composition, microscopy and physical contaminants, as well as expansion, thermal, pasting, structural and technological properties. In addition, biscuits were prepared and compared with commercial samples. The solar dryer provided faster drying and lower moisture levels than the control. The specific volumes of the sun-dried products were similar to the control, with minimized contamination. The granules of the starches showed slight erosion on their surface, which was probably due to amylolytic enzymes. X-ray diffraction showed a typical A-type pattern. DSC analysis resulted in higher gelatinization temperatures and enthalpy changes for the sour cassava starch. The pasting properties showed a reduction in the viscosity peak at neutral pH. Although the cassava starch biscuits made with sour cassava starch dried in the solar dryer presented lower expansion levels in relation to the other biscuits produced with commercial sour cassava starch, they had desirable sensory characteristics.

Abstract The exaggerated consumption of fast food and ready to eat products is a common practice which results in an unbalanced intake of saturated fats. In order to improve the fat composition of beef patties, mixture design was used to optimize the inclusion of pomace olive oil (POO) and canola oil (CO). Cooking yield, moisture retention, diameter reduction, color, texture and sensorial parameters were accessed. Models showed, with a 94.5% of variance explained, that the inclusion of POO and CO should be limited in order to maintain a low acidity index and texture parameters comparable to commercial burgers of similar composition. Preference test, consumer profile, acceptability, penalty analysis and Check-all-that-apply (CATA) results indicated that a parcial replacement of pork fat (PF) can be considered. In sum, formulations with improved fat composition (50 or 33% replaced animal fat by POO and CO) were obtained.

Abstract A new type of ripened soft cheese by Geotrichum candidum was manufactured with pasteurized milk from Jersey and Holstein cow breeds. The physico-chemical (moisture, pH, acidity, protein, lipids and ash) and technological parameters (proteolysis, texture profile and color) during 21 days of ripening cheese (surface, center and whole), were evaluated. The differences in the cheese produced with Holstein cow milk were related to increased proteolysis (tyrosine and acid-soluble nitrogen) and the influence of the a* and b* color parameters. The cheeses prepared with Jersey cow milk showed a high fat content and lower proteolysis, which had a significant effect on the instrumental texture profile. Using chemometrics and two-way ANOVA was possible to distinguish the cheeses based on the breed of cow and ripening time. After two weeks, the cheeses already presented characteristics of the ripening by G. candidum.

Resumo: O objetivo deste trabalho foi preparar formulações de sopa desidratada com farinha de subproduto de pupunha (SPP), Spirulina platensis ou espinafre, bem como avaliar sua composição por meio de métodos físicos, químicos, instrumentais e sensoriais. Foram preparadas quatro formulações: padrão, farinha de SPP, farinha de SPP e S. platensis, e farinha de SPP e espinafre. As amostras foram avaliadas quanto a composição aproximada, conteúdo de clorofila, compostos fenólicos totais, atividade antioxidante, cor, viscosidade, absorção de água e parâmetros microbiológicos. As características sensoriais foram analisadas pelo método “check-all-that-apply”. As sopas contendo espinafre ou S. platensis apresentaram os maiores teores de proteína de 3,3 e 4,6 g 100 g-1, respectivamente. As sopas preparadas com a microalga S. platensis tiveram os maiores teores de fibras, lipídios e antioxidantes. Foram observadas diferenças na cor e na viscosidade das sopas. A sopa desidratada padrão foi caracterizada como brilhante, cremosa, com sabor e fragmentos de tempero e cor amarelo-clara; a formulação com espinafre, como granulosa, com odor e sabor de ervas, fragmentos de tempero e cor verde-escura; e a com S. platensis, com sabor de ervas, fragmentos de tempero e cor verde-escura. As formulações preparadas estão de acordo com os padrões microbiológicos para alimentos estabelecidos pela legislação brasileira. A análise sensorial indicou novo nicho de mercado, e as sopas com SPP e S. platensis mostraram boa aceitabilidade. Farinha de pupunha, Spirulina platensis e espinafre são alternativas para o enriquecimento nutricional de sopas desidratadas com alto teor de proteínas, cinzas, fibras e antioxidantes.

Abstract: The objective of this work was to develop dehydrated soup formulations using flour from peach palm by-product (PPB), Spirulina platensis or spinach, as well as to evaluate their composition by physical, chemical, instrumental, and sensory methods. Four formulations were developed: standard, PPB flour, PPB flour and S. platensis, and PPB flour and spinach. The samples were analyzed for proximate composition, chlorophyll content, total phenolic compounds, antioxidant activity, color, viscosity, water absorption, and microbiological parameters. The sensory characterization was performed by the check-all-that-apply method. The soups containing spinach or S. platensis presented the highest protein contents of 3.3 and 4.6 g 100 g-1, respectively. The soups formulated with the microalgae S. platensis showed higher contents of fibers, lipids, and antioxidants. Changes were observed in the color and viscosity of the soups. The standard dehydrated soup was characterized as shiny, creamy, with seasoning flavor and fragments, and a pale-yellow color; the formulation with spinach, as grainy, with an herb odor and flavor, seasoning fragments, and a dark-green color; and with S. platensis, with herb flavor, seasoning fragments, and a dark-green color. The developed formulations are within the microbiological standards for food established by the Brazilian legislation. The sensory analysis revealed a new market niche, and the soups containing PPB and S. platensis showed good acceptability. Peach palm flour, Spirulina platensis, and spinach are alternatives for the nutritional enrichment of dehydrated soups with high protein, ash, fiber, and antioxidant contents.

Abstract Grape pomace, which is derived from the skin and seeds, is the residue from the production of grape juice and wine. It corresponds to up to 20% of the total volume and it contains a high level of dietary fibers and bioactive compounds. In the Brazilian market, there is no product containing grape pomace as a replacement for conventional wheat flour. Thus, this study aimed to assess the effects of whole-wheat flour and organic Bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies using response surface methodology (RSM). The regression models indicated that the addition of whole-wheat and organic grape pomace decreased (p < 0.0001) the water activity and significantly increased the content of fibers, hardness, brittleness, antioxidant activity and total phenolic content of the cookies. The RSM models presented suitable R2 and R2adj values (> 65% of explained data variability), except for brittleness. The sensory evaluation results revealed that no significant differences (p > 0.05) were observed for the cookie samples, implying that the addition of grape pomace and whole-wheat flour did not negatively affect the preference of cookies.