Abstract The use of different protein sources in cereal products does not only aim to enrich them with proteins, but also to improve their protein quality, especially concerning the lysine content, the limiting amino acid in wheat flour. As an alternative to enrichment, protein isolates become viable because they provide protein content and quality. However, that the addition of protein sources to wheat flour greatly affects its rheological properties. Thus, the objective of this study was to evaluate the empirical rheology of wheat flour doughs substituted by pea (PPI), soybean (SPI), and whey (WPI) protein isolates, comparing the behavior of these three sources in order to predict the best application. Of all the isolates, PPI seems to have interfered less in the rheological profile of pure flour. WPI caused major changes, while SPI remained intermediate, but closer to PPI. Concentrations of PPI and SPI up to 10% and WPI up to 5% did not greatly modify the viscoelastic profile of the dough, which would allow the use of these mixtures in the production of breads, while higher concentrations would be more suitable for the manufacture of molded biscuits, in which the formation of a protein network is not necessary.

Abstract Protein enrichment of bakery products not only improves protein ingestion, but also compensates for the deficiency of certain limiting amino acids in these products. However, the addition of protein sources can greatly influence the characteristics of the dough and, consequently, process and product parameters. Thus, the objective of this work was to evaluate the rheological behavior of wheat flour doughs enriched with whey and collagen protein hydrolysates. Both hydrolysates influenced rheological properties of wheat flour doughs. They reduced water absorption and increased arrival time and dough development time, but caused a weakening of the dough when compared to the control. However, a greater influence of collagen hydrolysate was observed when compared to whey hydrolysate. Regarding pasting properties, the hydrolysates led to a decrease in all parameters, except pasting temperature. These results allow predicting the behavior of doughs enriched with these protein sources during processing and directing their application.

Abstract The present study aimed to develop extruded corn breakfast cereal enriched with whole peach palm flour. A 22 central composite rotatable design was used, and the cereal was processed in a ZKS-30 co-rotational twin-screw extruder (Werner and Pfleiderer), followed by its physicochemical, technological and microbiological characterization. The technological analysis revealed higher expansion and lower hardness as well as adequate lightness and water-absorption and water-solubility indices of the breakfast cereal at low moisture and intermediate peach palm flour contents. Moreover, 3.84% moisture, 0.63% ash, 6.09% protein, 0.39% lipids, 85.94% carbohydrates, 3.11% fiber and 246 RE of total carotenoids were found in the physicochemical analysis, and the microbiological parameters were in accordance with the Brazilian legislation (Resolution RDC 12/01). These results show that extruded corn breakfast cereal partially substituted with peach palm flour is an alternative product with good characteristics and market potential. The most recommended operational conditions to obtain products with good technological characteristics were a peach palm flour concentration of 25% and feed moisture of 16.2%.

Abstract The aim of this study was to obtain an optimized gluten-free cookie formulation using alternative flours. For this, a 22 central composite rotatable design (CCRD), with varying concentrations of millet flour (MF) and chia seeds (CS), on a base of buckwheat flour (BF), was used. Control cookies were elaborated with 100% wheat flour (WF). The cookies were characterized for texture and other physical tests and by scanning electron microscopy of their internal structure. The response surfaces for the quality parameters of the cookies showed that the higher the proportion of MF used in the formulations, the lower the height and the greater the diameter, expansion factor, and hardness of the cookies. The addition of up to 10% CS showed no influence on the responses. The optimum point was defined as that with diameter, expansion factor, thickness, and hardness closer to the control cookie: 7.5% CS, 40% MF, and 52.5% BF. The substitution of wheat flour by buckwheat flour, millet flour, and chia seeds can be considered a suitable alternative for the preparation of gluten-free cookies.

Abstract Partial-hydrothermal hydrolysis using pressurized hot water was applied in waste turmeric, derived from extraction processes that employed supercritical and pressurized fluids, as a sustainable alternative for the recovery of bioactive constituents from this material. The reaction products consisted of a liquid extract of fermentable sugars and a solid fraction, which is a mixed biopolymer with relevant composition in terms of starch and antioxidant constituents. The effects of reaction conditions on resulting products were investigated. Economic evaluation was also performed showing that application of partial-hydrothermal hydrolysis from a residual feedstock is feasible in terms of low spend of energy and materials.

Pan bread samples available in the Brazilian market were evaluated for their physicochemical and sensory characteristics. Twelve pan breads, seven white and five whole grain breads, were evaluated. Moisture, water activity (Aw), firmness, and color (L*, a*, b*) of the crumb were evaluated on the first, fourth, seventh, and tenth days after purchasing the breads. Specific volume was evaluated on the first day of analysis with averages of 4.72 and 4.70 mL/g for the white and whole grain breads, respectively. The average results on the first day of analysis were: 37.03% and 41.23% moisture, 0.954 and 0.966 Aw, 276.27 and 267.83 gf firmness, 74.73 and 64.45 L* values, 0.37 and 3.85 a* values, and 15.51 and 18.98 b* values for the white and whole grain breads, respectively. The samples showed an increase in firmness, reduction in moisture and Aw, and no color changes over time. A survey conducted prior to the acceptance test showed that the three most important factors influencing purchase were taste (19.6%), tenderness (16.8%), and expiration date of the product (14.3%). The results showed that 37.2% of the panelists preferred white bread, 62.8% preferred bread with fibers, and 82.6% would probably or definitely buy white bread with fibers.

The characteristics that define cake quality can be improved by the use of adequate ingredients and a correct balance of the formulation. Fat is used for its effect on softness and because it imparts flavor and calories. Enzymes such as maltogenic α-amylase can also have a positive effect on cake texture during storage by decreasing amylopectin re-crystallization and thus delaying starch retrogradation providing longer-lasting crumb softness. The objective of this study was to determine the effect of different concentrations of maltogenic α-amylase and fat on the technological and sensory characteristics of cakes. Therefore, balanced formulations with three different fat concentrations (20, 40, and 60 g/100 g, based on the flour content) were used to evaluate the addition of maltogenic α-amylase (0, 500, and 1000 mg/kg). Technological quality determinations were carried out on days 1, 7, 14, and 21 of storage. The best results in terms of cake quality (greater specific volume, higher crumb moisture content, lower crumb firmness, and greater sensory acceptance) were obtained with the combination of 20 g/100 g fat and 1000 mg/kg maltogenic α-amylase (based on the flour content), which proved to be an alternative to reduce the fat levels in the elaboration of this type of product.

Este estudo avaliou e comparou o efeito da utilização de cinco amidos de fontes não convencionais (grão de bico, feijão carioca, mandioquinha, batata doce e feijão branco) e de quatro diferentes amidos de fontes comerciais (mandioca, milho, batata e arroz) em bolo inglês. Amido de feijão carioca, seguido pelo amido de mandioquinha, foram os amidos de fontes não convencionais que mostraram tendência a melhorar a qualidade tecnológica do bolo inglês, principalmente em comparação com o amido de milho, o qual é a fonte comercial mais utilizada. Com o amido dessas fontes, os batidos apresentaram menores valores de gravidade específica e os bolos maiores valores de volume específico, cor mais clara, menor redução da umidade durante o período de estocagem e melhores valores nos atributos de textura durante a vida de prateleira. Além disso, amido de feijão carioca promoveu maiores escores na avalição sensorial; especialmente para os atributos do miolo e textura (umidade, suavidade e maciez). Amidos de grão de bico e feijão branco foram muito similares ao amido de milho em aplicação em bolo inglês.

This study evaluated and compared the effect of the utilization of five different non-conventional starches (chickpea, common bean, Peruvian carrot, sweet potato and white bean) and four different commercial starches (cassava, corn, potato and rice) in pound cake. Common bean starch, followed by Peruvian carrot starch were the non-conventional starch sources that showed tendency to improve the technological quality of pound cake, mainly in relation to corn starch, the most common commercial source. With these sources, the batters presented lower specific gravity and the cakes presented higher specific volume, lighter color, lower crumb moisture reduction during the storage period, and better texture attributes during all the cake shelf-life. Moreover, common bean starch provided higher scores in the cake sensory evaluation; especially for grain and texture attributes (moisture, tenderness and softness). Chickpea and white bean starches were more similar to corn starch in pound cake application.

The aim of this study was to develop fettuccini type rice fresh pasta by cold extrusion. To produce the pasta, a 2² Central Composite Rotational Design was used, in which the effects of the addition of pre-gelatinized rice flour - PGRF (0-60%) and modified egg albumin - MEA (0-10%) were studied. The dependent variables were the results of the cooking test and of the instrumental texture. The optimum cooking time for all of the formulations of rice fresh pasta was 3 minutes. MEA had a greater effect on increasing the weight of the pasta when compared to that of PGRF. It was found that with the addition of PGRF increase in loss of solids in cooking water, whereas MEA exerted the opposite effect on this parameter. Moreover, the maximum value of MEA (10%) had an optimum effect on pasta firmness, while PGRF had a negative effect on this parameter. The maximum values of PGRF and MEA reduced the stickiness of the pasta. Based on these results and on the parameters considered as most important, the rice pasta with the best technological characteristics was that with the maximum levels of MEA (10%) and no addition of PGRF (0%). This product was submitted to sensory and microbiological analyses, with good results.

Indivíduos celíacos necessitam de dieta sem glúten como, por exemplo, massas alimentícias de arroz. No entanto, esse cereal apresenta o menor teor de proteínas, em relação aos demais cereais, e deficiência em características tecnológicas de cozimento e textura para as massas alimentícias. O objetivo deste trabalho foi desenvolver massa de farinha de arroz com alto teor de proteína através de Delineamento Composto Central Rotacional de três variáveis independentes, sendo: X1 - isolado proteico de soja (IPS - 0-20%); X2 - albumina de ovo modificada e desidratada (ALB - 0-15%); e X3 - farinha de arroz pré-gelatinizada (FAG - 0-30%). As massas foram analisadas quanto a tempo de cozimento (TC), perda de sólidos na água de cozimento (PS), aumento de peso (AP), firmeza e adesividade. Verificou-se que a adição de IPS, ALB e FAG influenciou significativamente (P<0,10) no TC, PS e firmeza, com valores entre 300 e 525s, 2,22 e 9,84% e 4,82 e 11,13N, respectivamente. O ponto ótimo foi obtido com adição de 17% de IPS, 15% de ALB e 15% de FAG, indicando um produto com excelentes características de cozimento e textura para inclusão na dieta de celíacos.

Celiac individuals require a gluten free diet, which includes products such as rice pasta. However, this cereal has lower protein content, when compared with other cereals, and poor cooking and texture technological characteristics for pasta. The aim of this research was the development of rice pasta with high protein content through a Central and Rotational Composite Design with three independent variables, as follows: X1 - isolated soy protein (ISP - 0-20 %); X2 - modified and dehydrated egg albumin (ALB - 0-15 %); and X3 - pre-gelatinized rice flour (GRF - 0-30%). The pasta samples were analyzed for cooking time (CT), solid loss in cooking water (SL), weight gain (WG), firmness and adhesiveness. It was verified that ISP, ALB and GRF significantly influenced (P<0.10) CT, SL and firmness, with values between 300 and 525s, 2.22 and 9.84% and 4.82 and 11.13N, respectively. The optimum point was obtained with the addition of 17% ISP, 15% ALB and 15% GRF, indicating a product with excellent cooking and texture properties to include in the diet of celiacs.

O objetivo deste estudo foi verificar a influência da adição da enzima xilanase (quatro concentrações: 0, 4, 8 e 12 g.100 kg-1 de farinha) nas características de pães de forma obtidos com farinha de trigo comum ou farinha de trigo de grão inteiro. Os pães produzidos com farinha comum com adição de xilanase apresentaram maior volume específico que o controle (sem enzima), porém não diferiram significativamente (p < 0,05) dos pães com as diferentes concentrações da enzima. Todas as formulações com farinha de grão inteiro adicionadas de xilanase também apresentaram volume específico significativamente maior que o controle, sendo o maior valor encontrado na formulação com 8 g xilanase.100 kg-1 de farinha. Quanto à umidade, as diferentes concentrações da enzima apresentaram pequena diferença significativa em relação ao controle. Em geral, os pães obtidos com adição de 8 g enzima.100 kg-1 de farinha apresentaram os menores valores de firmeza, apresentando as melhores características tecnológicas.

The aim of this study was to verify the influence of the addition of the enzyme xylanase (four concentrations: 0, 4, 8, and 12 g.100 kg-1 flour) on the characteristics of loaf bread made with white wheat flour or whole grain wheat flour. Breads made from white flour and added with xylanase had higher specific volumes than those of the control sample (no enzyme); however, the specific volume did not differ significantly (p < 0.05) among the breads with different enzyme concentrations. All formulations made from whole grain wheat flour and added with xylanase also had specific volumes significantly higher than those of the control sample, and the highest value was found for the 8 g xylanase.100 kg-1 flour formulation. With respect to moisture content, the formulations with different enzyme concentrations showed small significant differences when compared to the control samples. In general, breads made with the addition of 8 g enzyme.100 kg-1 flour had the lowest firmness values, thus presenting the best technological characteristics.

Este trabalho visou avaliar o Índice Glicêmico (IG) in vitro de cereal matinal extrudado à base de farinha de milho (MI) e farelo de maracujá (MA) orgânicos. As matérias-primas foram caracterizadas (composição centesimal, tamanho de partícula e IG) e foi utilizado um planejamento experimental completo 2³ para a obtenção dos extrudados, nos quais as variáveis independentes foram: teor de umidade da matéria-prima (18 a 28%), temperatura de extrusão (120 a 160 ºC) e adição de farelo de maracujá (0 a 30%), tendo o IG como resposta analisada pela Metodologia de Superfície de Resposta (MSR) e Análise de Componentes Principais (ACP). MI e MA apresentaram 8,5 e 7,63% de proteína, 2,61 e 0,60% de gordura, 0,52 e 6,17% de cinzas, 78,77 e 78,86% de carboidratos (3 e 64% de fibra alimentar total) e 48 e 45 de IG, respectivamente. MI teve distribuição homogênea de partículas; já a de MA foi heterogênea. A MSR não mostrou variação significativa no IG (média = 48,41), mas a ACP indicou que o IG tende a ser menor em extrudados com temperaturas de extrusão abaixo de 128 ºC, e maior acima de 158 ºC. O cereal matinal apresentou redução de até 50% no IG, quando comparado com pão branco (100%), podendo ser benéfico à saúde.

The aim of this study was to determine the influence of process parameters and Passion Fruit Fiber (PFF) addition on the Glycemic Index (GI) of an extruded breakfast cereal. A 2³ Central Composite Rotational Design (CCRD) was used, with the following independent variables: raw material moisture content (18-28%), 2nd and 3rd barrel zone temperatures (120-160 ºC), and PFF (0-30%). Raw materials (organic corn flour and organic PFF) were characterized as to their proximate composition, particle size, and in vitro GI. The extrudates were characterized as to their in vitro GI. The Response Surface Methodology (RSM) and Principal Component Analysis (PCA) were used to analyze the results. Corn flour and PFF presented 8.55 and 7.63% protein, 2.61 and 0.60% fat, 0.52 and 6.17% ash, 78.77 and 78.86% carbohydrates (3 and 64% total dietary fiber), respectively. The corn flour particle size distribution was homogeneous, while PFF presented a heterogeneous particle size distribution. Corn flour and PFF presented values of GI of 48 and 45, respectively. When using RSM, no effect of the variables was observed in the GI of the extrudates (average value of 48.41), but PCA showed that the GI tended to be lower when processing at lower temperatures (<128 ºC) and at higher temperatures (>158 ºC). When compared to white bread, the extrudates showed a reduction of the GI of up to 50%, and could be considered an interesting alternative in weight and glycemia control diets.

Este trabalho avaliou a influência da aplicação de coberturas comestíveis na aceitação sensorial e na intenção de compra de bolos de chocolate. Os tratamentos estudados foram: sem cobertura e sem embalagem; embalados em sacos de polipropileno; revestidos com coberturas à base de 10% de gelatina, 10% de gelatina com 10% de ácido esteárico, 10% de amido modificado, 18% de cera de carnaúba e fondant. Nos dias 1 e 3 de estocagem, os bolos com e sem coberturas foram avaliados quanto à aceitação da cor, aroma, sabor, textura e aceitação global, além da intenção de compra. Os bolos recobertos com fondant foram os mais bem aceitos nos atributos avaliados, apresentando elevada intenção de compra. Os bolos com as demais coberturas apresentaram uma aceitação similar aos bolos controle não recobertos, com e sem embalagem. No entanto, sua intenção de compra ficou abaixo do desejável. As coberturas eram perceptíveis sensorialmente e não conferiram características próximas às do fondant, provavelmente frustrando os provadores, que esperavam bolos com coberturas/recheios mais ricos. Apesar disto, todas as coberturas avaliadas apresentaram desempenho similar à embalagem na manutenção da textura dos bolos.

This study evaluated the influence of the application of edible coatings in the sensory acceptance and purchase intention of chocolate cakes. The treatments studied were: without coating or packaging; packed in polyethylene bags; covered with coatings based on 10% gelatin, 10% gelatin with 10% stearic acid, 10% modified starch, 18% "carnaúba" wax, and fondant. On days 1 and 3 of storage, the cakes with and without coatings were evaluated in terms of color, aroma, flavor, texture and global acceptance, as well as purchase intention. The cakes covered with fondant presented the greatest acceptance for the attributes evaluated and a high purchase intention. The cakes with the other coatings presented a similar acceptance to the control cakes without coatings, with or without packaging. Nevertheless, their purchase intention was lower than desirable. The coatings were sensorially perceptible and did not confer characteristics similar to fondant, probably frustrating the panelists, who expected cakes with richer icings/fillings. Notwithstanding, all coatings evaluated presented performance similar to that of those packed in plastic film when the cake texture was considered.

Neste trabalho, estudou-se a influência de parâmetros do processo de extrusão termoplástica (umidade da matéria-prima e temperatura) e da adição de ingredientes funcionais (licopeno e proteína de soja) sobre características de qualidade de uma formulação-base para snacks extrusados de milho, com o objetivo de desenvolver um alimento funcional de fácil consumo. Utilizou-se um extrusor monorrosca Inbramaq, modelo Labor PQ 30, e seguiu-se um planejamento experimental com as seguintes variáveis independentes: i) teor de isolado proteico de soja (0 a 30%); ii) teor de preparado de licopeno (0 a 0,1%); iii) umidade da matéria-prima (20 a 30%); e iv) temperatura do extrusor na zona 5 (100 a 150 °C). O índice de expansão atingiu valores máximos com o menor valor de umidade da matéria-prima (20%) e temperatura intermediária (aproximadamente 125 °C). A dureza instrumental foi mais elevada com umidade alta e temperatura baixa, entretanto, o aumento do teor de proteína de soja foi benéfico para a textura do produto final, reduzindo a dureza. A intensidade da coloração vermelha aumentou com o aumento do teor de licopeno e da umidade, e com a diminuição da temperatura. Foram realizados testes de aceitação sensorial para dois produtos, com os teores máximos dos ingredientes funcionais, 20% umidade e temperaturas de 125 e 137 °C, obtendo-se maior aceitação para o produto extrusado a 125 °C.

In this work, the effects of thermoplastic extrusion process parameters (raw material moisture content and temperature) and the addition of functional ingredients (lycopene and soy protein) on quality characteristics of a base-formulation for extruded corn snacks were studied, with the objective of developing an easy-to-eat functional product. A single-screw Labor PQ 30 model Inbramaq extruder was used for extrusion and a central composite rotational design (CCRD) was followed. The independent variables were: i) percentage of soy protein isolate (0-30%); ii) percentage of lycopene preparation (0-0.1%); iii) raw material moisture content (20-30%); and iv) 5th zone temperature (100-150 °C). The expansion index reached maximum values with the lowest raw material moisture content (20%) and intermediate temperatures (approximately 125 °C). Instrumental hardness was higher with high moisture and low temperature; however, increasing the percentage of soy protein was beneficial for the texture of the product, reducing hardness. The red color intensity increased with the increase in lycopene content and moisture, and with the reduction of temperature. Sensory acceptance tests were carried out for two products, with maximum percentages of the functional ingredients, 20% moisture and temperatures of 125 and 137 °C, with greater acceptance for the product extruded at 125 °C.

Coberturas comestíveis biodegradáveis são uma alternativa às embalagens sintéticas, que causam preocupações ambientais. Este trabalho avaliou o efeito de diferentes tipos de coberturas sobre propriedades físico-químicas de bolo de chocolate durante a estocagem, em comparação com bolo sem cobertura (CO) e bolo sem cobertura embalado em polipropileno (EMB). As seguintes coberturas foram aplicadas sobre os bolos: 10% gelatina (GE), 10% gelatina com 10% ácido esteárico (GE + AE), 18% cera de carnaúba (CE), 10% amido modificado (AM) e fondant (FO). Os bolos foram avaliados durante 10 dias de estocagem. FO e EMB apresentaram menor perda de massa, enquanto todos os demais tratamentos apresentaram valores superiores a CO. GE, GE + AE e EMB apresentaram a menor redução da atividade de água, enquanto CE e CO apresentaram a maior redução. As superfícies dos bolos recobertos estavam mais duras que as de CO e EMB. Os maiores valores para dureza e mastigabilidade foram encontrados para CE e CO e os menores, para EMB, GE e GE + AE. Em relação à cor, GE + AE foi diferente dos demais tratamentos, devido à presença do ácido esteárico. Os resultados indicam que a perda de massa dos bolos pode ser atribuída também à perda de água das coberturas.

Biodegradable edible icing or frosting is an alternative to synthetic packaging that causes environmental concerns. This work evaluated the effect of different types of frosting on the physical-chemical properties of chocolate cake during storage in comparison to cakes without icing or frosting (C) and cakes without frosting packed in polypropylene (CP). The following frostings were applied to the cakes: 10% gelatin (GE), 10% gelatin with 10% stearic acid (GE+SA), 18% "carnaúba" wax (CW), 10% modified starch (MS), and fondant (FO). The cakes were analyzed during 10 days of storage. FO and CP presented the lowest mass loss while all other treatments presented higher values than C. GE, GE+SA, and CP presented the lowest reduction of water activity while CW and C presented the highest reduction. The surfaces of the frosted cakes were harder than C and CP. The highest values for hardness and chewiness were found for CW and C and the lowest for CP, GE, and GE+SA. With respect to color, GE+SA was different from the remaining cakes due to the presence of the stearic acid. The results indicate that the mass loss of the cakes could also be attributed to the loss of water from the frostings.