Resumo O objetivo deste estudo foi desenvolver cookies com mix de farinhas (uva, linhaça dourada, amido de milho) e avaliar suas características físicas, tecnológicas e sensoriais. Para a elaboração dos cookies, foram utilizadas cinco formulações distintas, em diferentes temperaturas e tempos de assamento. Realizaram-se análises de pH (pré e pós-cocção), análise de cor, análises físicas (volume específico, densidade, peso da massa), análises tecnológicas (volume de intumescimento, índice de absorção de água e óleo) e análises sensoriais de aceitação e perfil de textura. O pH apresentou variação entre 5,38 e 6,44 (pré-cocção) e de 5,31 a 6,33 (pós-cocção). Quanto aos parâmetros de cor, a luminosidade variou entre 48,39 e 55,65, enquanto o croma a* foi de 3,38 a 6,44 e o croma b* de 13,21 a 19,46. Houve diferença significativa quando analisado o volume específico, a densidade e o peso da massa, mas não no volume de intumescimento. Os cookies não se caracterizaram como tendo alta absorção de água e de óleo. Pelo teste de aceitação, a formulação mais aceita pelos julgadores foi com 6,00% de farinha de uva, na temperatura de 140 °C. No Perfil de Textura, constatou-se que os cookies apresentaram valores médios e não ficaram duros, quebradiços, adesivos e gomosos. Com a Análise dos Componentes Principais, foi possível verificar a relação entre as análises físicas, tecnológicas e sensoriais com boa explicação da variabilidade e repetibilidade, por meio dos dois componentes principais.

Abstract The objective of this study was to develop cookies with a mix of flours (grape, golden flax, corn starch) and to evaluate their physical, technological and sensorial characteristics. Five different formulations were used to prepare the cookies at different temperatures and baking times. Analysis of pH (pre and post cooking), color, physical (specific volume, density, dough weight), technological (volume swelling, water and oil absorption index) and sensory analysis of acceptance and texture profile were accomplished. The pH ranged from 5.38 to 6.44 (pre-cooking) and from 5.31 to 6.33 (post cooking). As for color parameters, the brightness ranged from 48.39 to 55.65, while for chroma a* it ranged from 3.38 to 6.44 and for chroma b* from 13.21 to 19.46. There was a significant difference regarding specific volume, density and dough weight, but the same cannot be said for the volume of swelling. Cookies were not characterized as having high water and oil absorption. The formulation most accepted by the judges contained 6.00% of grape flour, baked at 140 °C. The Texture Profile showed that the cookies presented average values, and did not become hard, brittle, adhesive and gummy. The Principal Component Analysis showed the relationship between physical, technological and sensorial analysis with good explanation for variability and repeatability through the two main components.

RESUMO: O objetivo deste estudo foi desenvolver massa alimentícia fresca sem glúten com adição de farinha de casca de maracujá amarelo (FCM). Uma formulação controle composta de uma mistura de farinha de arroz e farinha de milho, e formulações com adição de 10 e 20% de FCM foram produzidas. As amostras foram analisadas quanto às características sensoriais, físico-químicas e tecnológicas. A adição de FCM às formulações aumentou o tempo de cozimento, a perda de sólidos solúveis e a absorção de água, bem como, modificou os parâmetros de cor. As formulações que apresentaram melhores resultados, quanto aos atributos sensoriais, foram o controle e a que continha 10% de adição de FCM, que apresentaram índice de aceitabilidade acima de 70%. A adição de 10% de FCM aumentou o teor de fibras (3,25%) e cinzas (2,15%) e reduziu a porcentagem de carboidratos (41,19%) e o valor energético (223,26 kcal/80g), enquanto o teor de proteínas e lipídios foi semelhante entre formulações. A análise de componentes principais demonstrou que a amostra controle se destacou por suas propriedades sensoriais, enquanto a adição de 10% de FCM promoveu as propriedades nutricionais. Portanto, o aumento do valor nutricional da massa fresca sem glúten produzida com adição de FCM pode ser considerada uma alternativa para atender uma demanda crescente do mercado que busca escolhas alimentares mais saudáveis.

ABSTRACT: The aim of this study was to develop a gluten-free fresh pasta formulation with addition of yellow passion fruit peel flour (PPF). A control formulation containing a mixture of rice flour and corn flour and formulations with 10 and 20% of PPF addition were produced. Sensory analysis, physicochemical characterization and technological properties were assessed. The PPF addition to gluten-free pasta increased cooking time, soluble solids loss and water absorption; it also modified the color of the formulations. The control formulation and the formulation containing 10% PPF had the best sensory parameters, leading to an acceptability index over 70%. The 10% PPF addition increased fiber (3.25%) and ashes (2.15%) content and also lowered percentage of carbohydrates (41.19%) and energy value (223.26 kcal/80g); content of proteins and lipids were similar between the formulations. Principal component analysis showed that the control formulation stands out due to its sensory properties while the formulation containing 10% PPF improved nutritional properties. Therefore, the increase in nutritional value of gluten-free fresh pasta due to the PPF addition can be considered an alternative to meet market demands for healthier food choices.

Abstract This study aimed to assess the drying kinetics of barley grains and, using mathematical modeling, to evaluate the diffusivity during drying and after drying to evaluate the effect of high drying temperatures on the seed germination index for malt production. Three drying temperatures 40, 60 and 80°C were used. The last two, 60 and 80°C, reached moisture close to ideal for storage with 6 and 4 hours respectively; at 40°C, drying process took 12 hours and would still take additional hours to reach 13% moisture on a dry basis. Drying temperature influenced the germination power. The protein content was reduced according to increased drying time. The diffusivity coefficient was higher in conventional than in intermittent drying, probably due to heat loss in the intermittent process. It was observed that higher the temperature higher is the diffusivity. Ks values of the Omoto model ranged from 1.07 to 2.05E-4.

The hydration kinetics of five barley cultivars was studied at six different temperatures ranging from 10 to 35 ºC for 32 hours applying the Peleg model. Response Surface was used to describe dynamic of the process and identify the hydration time for each cultivar. The activation energy (Ea), enthalpy (ΔH*), entropy (ΔS*), and Gibbs free energy (ΔG*) were estimated from the adjusted parameters and Arrhenius equation. Temperature had significant effect on the hydration of the five cultivars. At low temperatures, the stabilization time for hydration was faster. Peleg constants K1 and K2 decreased with increasing temperature. The cultivar BRS BRAU showed the lowest value of initial absorption rate (R0 = 0.149 kg.h-1) at 10 ºC, while the cultivar BRS BOREMA had the highest value of R0 (0.367 kg.h-1 at 35 ºC). The equilibrium moisture content (Me) increased with increasing temperature. The cultivars BRS CAUE and BRS BRAU showed the lowest values of Ea, ΔH*, ΔS* showed negative values, and ΔG* increased with increasing temperature, confirming the effect of temperature on hydration.

O efeito da adição de inulina e do tipo de iniciador (grãos de Kefir ou cultura starter comercial) da fermentação sobre a viabilidade microbiana, textura e características químicas de bebidas Kefir, formuladas com leite integral ou desnatado, foi avaliado durante o armazenamento refrigerado. O tipo de iniciador não teve influência sobre a viabilidade microbiana ao longo da estocagem das bebidas, mas as alterações químicas e de textura (redução do pH, teores de lactose e inulina e aumento da acidez, firmeza e sinérese) foram mais acentuadas nas formulações fermentadas com grãos do que com cultura starter. A adição de inulina não influenciou a acidez ou a viabilidade de bactérias ácido-láticas, mas, em geral, seu efeito sobre a sobrevivência das bactérias ácido-acéticas, Lactococcus e leveduras, firmeza e sinérese foi dependente do tipo de leite e da cultura de fermentação utilizados. De modo geral, a contagem de leveduras, bactérias ácido-acéticas e Leuconostoc aumentou ou permaneceu inalterada, enquanto que a população total de bactérias ácido-lácticas e de Lactococcus reduziu de 1 a 2 log ou se manteve durante o armazenamento das bebidas.

The effect of inulin addition and starters (Kefir grains or commercial starter culture) on the microbial viability, texture, and chemical characteristics of Kefir beverages prepared with whole or skim milk was evaluated during refrigerated storage. The type of starter did not influence microbial viability during the storage of the beverages, but the chemical and textural changes (decreases in pH, lactose concentration, and inulin and increased acidity, firmness, and syneresis) were more pronounced in the formulations fermented with grains than those fermented with the starter culture. The addition of inulin did not influence acidity or viability of lactic acid bacteria, but in general, its effect on the survival of acetic acid bacteria, Lactococcus and yeasts, firmness, and syneresis depended on the type of milk and starter culture used. Generally, the yeast, acetic acid bacteria, and Leuconostoc counts increased or remained unchanged, while the total population of lactic acid bacteria and Lactococcus were either reduced by 1 to 2 logs or remained unchanged during storage.