Faculdade de Engenharia de Alimentos - FEA/ITEC

URI Permanente desta comunidadehttps://repositorio.ufpa.br/handle/2011/3358

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Agora exibindo 1 - 20 de 37

Acesso aberto (Open Access)
Influência da temperatura nos parâmetros de modelos bi-paramétricos que predizem isotermas de adsorção de umidade do guaraná (Paullinia cupana) em pó
(1997-12) PENA, Rosinelson da Silva; RIBEIRO, Claudio Cavalcanti; GRANDI, José Glauco
Eight biparametric mathematic models of the literature and widely applied in the prediction of moisture adsorption isoterms were analised. The guarana (Paullinia cupana) powder used in this study, was obtained in spray dryer from a hidroalcoholic extract. The experimental points of the moisture adsorption isotherms of the product at 15°C, 25°C and 35°C were fitted by non-linear regression analysis. To study temperature effect in the parameters of the models were used linear, exponential, logarithmic and inverse regressions. They were also used to fit the software STATGRAPHICS 5.1. The Handerson, Oswin and Mizrahi equations presented the best results among tested models.
Acesso aberto (Open Access)
Aplicação de modelos matemáticos bi e tri-paramétricos na predição de isotermas de adsorção de umidade do guaraná (Paullinia cupana) em pó
(2000-04) PENA, Rosinelson da Silva; RIBEIRO, Claudio Cavalcanti; GRANDI, José Glauco
In this study, twelve mathematic models (six biparametrics and six triparametrics), applied in the prediction of isotherms, were studied on prediction of moisture adsorption isoterms of guarana (Paullinia cupana) powder obtained in spray dryer. The moisture adsorption isotherms of the product were fitted at 15° C, 25° C and 35° C, by nonlinear regression analysis, using the software STATGRAPHICS 5.1. The best results among studied models on prediction of moisture adsorption isotherms were GAB, modified BET and Anderson equations (triparametric), Handerson and Oswin equations (biparametric).
Acesso aberto (Open Access)
Comportamento higroscópico da farinha de pupunha (Bactris gasipaes)
(2003-08) FERREIRA, Cristiane Damasceno; PENA, Rosinelson da Silva
It was studied the hygroscopic behavior of the pupunha flour obtained by drying in the oven at 70°C. It was collected data of moisture adsorption for two temperatures (15°C and 35°C), using the static method, where the recipients with the capacity of 500mL, having saturated salt solutions, it was used as environment generators of constant relative humidity, ranging from 11% to 97%, which were submitted the samples of the product. From the equilibrium data, it was built isotherms of moisture adsorption, being observed type III isotherms, but even that the equilibrium moisture for the product decreases with the temperature increase. It was determined the isosteric heat of adsorption for different levels of equilibrium moisture and the equivalent moisture to the monolayer, which were inferior of 5g H2O/100 g s.s. It was verified the application of the GAB model in the equilibrium data prediction for the product. According to the results obtained, the pupunha flour shows low hygroscopicity, low affinity for water molecule.
Acesso aberto (Open Access)
Caracterização e processamento de leite bubalino em pó em secador por nebulização
(2005-09) GUERRA, Roberta Batista; NEVES, Elisa Cristina Andrade; PENA, Rosinelson da Silva
This work aims to show the process development based on the spray dryer for the obtaining of powdered buffalo milk. For that, physiochemical analyses were made in the milk in natura and later in the powdered product, which was also submitted to microbiological analysis to be sure that it could be consumed by humans; and to sensorial analysis for obtaining information about the product's acceptance. Sorption isotherms for the powdered product were obtained at 25ºC with the purpose of perceiving the hygroscopic behavior. The buffalo's powdered milk presented the following characteristics: 3,4 % moisture content, 23,2% proteins, 46,1% fat, 4,2% ash, 0,5% soybean lecithin and 22,6% of total carbohydrates. The product was characterized as whole powdered buffalo milk, because it didn't suffer any standardization. Nutrient losses, during the process, were less then 5%, and just for proteins the variation was more than 15%. It can be justified by the desnaturation of the casein due to high temperatures (>80ºC). The powdered product presented type III sorption isotherms and the same behavior was observed for the whole powdered milk. Through sorption isotherms, the moisture content value, referent to the monolayer, was on an average of 4,4g H2O/100g dry solids, which confirms the process efficiency. The hysteresis behavior presented by the powdered product was similar of the whole powdered milk. The product acceptance was of 74%, close to the commercial powdered milk acceptance.
Acesso aberto (Open Access)
Qualidade da farinha de mandioca do grupo seca
(Universidade Federal do Pará, 2006-12) CHISTÉ, Renan Campos; COHEN, Kelly de Oliveira; MATHIAS, Erla de Assunção; RAMOA JÚNIOR, Afonso Guilherme Araújo
In the north of Brazil, cassava flour is produced in small-scale processing units called ´flour mill houses'. These processing units have difficulty in complying with current legislation due to processing methods and to poor sanitary conditions. The objective of this study is to evaluate the quality standard of cassava flour from the dry group, subgroup "fina", type 1. Ten samples of cassava flour were collected from the main supermarkets and free markets in Belém-PA, and the physical-chemical, microbiological and dirt research analyses were carried out. According to Regulation nº 554 from 08/30/1995 issued by the State Agriculture Secretariat, all cassava flour samples analyzed showed total acidity values above the permitted standard (3 meq NaOH/100 g) and five samples were below the minimum tolerance level required for starch (75%). According to Resolution RDC nº 12 from 01/02/2001 of the National Sanitary Control Agency, all cassava flour samples were under the acceptable standards for microbiological contaminants. According to Resolution CNNPA nº 12 from 1978, eight of the analyzed samples did not comply to the permitted standards because they showed dirt.
Acesso aberto (Open Access)
Estudo das propriedades físico-químicas e microbiológicas no processamento da farinha de mandioca do grupo d'água
(Universidade Federal do Pará, 2007-06) CHISTÉ, Renan Campos; COHEN, Kelly de Oliveira; MATHIAS, Erla de Assunção; RAMOA JÚNIOR, Afonso Guilherme Araújo
The aim of this work was to define the physical-chemical characterization of the processing stages of cassava flour from the water group and identify microbiological and physical contaminants. The samples were collected in a flour mill located in Castanhal, Pará. The selected points were: peeled and washed cassava after (MD); triturated cassava (MT), pressed cassava (MP); and cassava flour (FM) analysing humidity and acidity at all the points of collection and for the cassava flour, ash, water activity, proteins, fats and starch. The initial humidity of the MD sample was from 59.22 to 62.64%, obtaining the flour humidity from 1.43 to 2.12%. The initial acidity was high (from 4.91 to 5.96 meq NaOH.100 g -1) in the MD, gradually increasing until attaining flour (6.54 to 10.19 meq NaOH.100 g -1), whereby legislation requires 3 meq NaOH.100 g -1. For the starch, the value was from 73.19 to 75.31% according to legislation (minimum 70%). The flour showed an acceptable value for the legislation to Coliformes (<3 NMP.g -1). For the Bacillus cereus, the flour showed a value of <1 x 101 UFC.g -1, allowing for the legislation and absence of Salmonella. The flour showed dirtiness.
Acesso aberto (Open Access)
Estabilidade do néctar misto de cajá e umbu
(2007-09) MATTIETTO, Rafaella de Andrade; LOPES, Alessandra Santos; MENEZES, Hilary Castle de
The trends of the food industry are dictated by the consumer market and by its social behavior. Today, there is a growing demand for healthful food products, and exotic fruits are being used increasingly, aiming at the innovation. Cajá and umbu are tropical fruits widely commercialized in Brazil’s northern and northeastern regions and the development of products based on these fruits has proved an interesting option thanks to their flavor and functional characteristics. A mixed nectar of cajú and umbu was prepared and pasteurised at 90 °C/60 sec. The product was characterized physicochemically and its stability was evaluated over a period of 3 months, during which its pH, total acidity, tannins, total carotenoids, total and reducing sugars, color were analyzed microbiologically and sensorially. The results indicated good overall sensory acceptance (84.76%) and intent to buy (90.62%). The product presented an energetic value of 68.16 kcal.100 g –1, proving to be rich in tannins and vitamin C. The heat treatment employed proved effective for a storage period of up to 60 days, after which the sugars in the nectar began to display modifications and the product showed browning and fungal growth. These changes were reflected in the sensory scores obtained at 60 days, with the acceptance rate dropping to 65.66% and the intent to buy to 68.4%.
Acesso aberto (Open Access)
Comportamento higroscópico do resíduo seco de camarão-rosa
(2007-12) ASSUNÇÃO, Alan Barros; PENA, Rosinelson da Silva
A study was made of the hygroscopic behavior of the dry residue of pink shrimp (Peneaus subtilis), characterized as being rich in total proteins (42.59%) and ash (22.01%). Adsorption and desorption isotherms were plotted at 10, 25 and 40 °C. The monolayer and desorption heat values were determined and thirteen mathematical models were fitted to experimental data to predict the sorption data. The product presented Type II isotherms. The adsorption data indicated that the product's microbiological stability (aw < 0.6) would require the dry residue to contain moisture of less than 13.0 g H2O.100 g–1 dry solids in adsorption and 14.0 g H2O.100 g–1 dry solids in desorption. The monolayer's desorption values indicated that, in order to avoid unnecessary loss of energy, the residue should not be dried to a moisture level below 7.29 g H2O.100 g–1 dry solids. The values of desorption heat indicated that large amounts of energy were not required to dry the residue to appropriate levels of moisture to attain microbiological stability (aw < 0.6). The best models for predicting the sorption isotherms of the residue were Oswin and Halsey (biparametric); GAB, modified BET, Hailwood-Horrobin, Anderson, Anderson-Hall and Gascoyne-Pethig (triparametric).
Acesso aberto (Open Access)
Qualidade nutricional das proteínas de cupuaçu e de cacau
(2008-06) LOPES, Alessandra Santos; PEZOA GARCÍA, Nelson Horacio; AMAYA-FARFAN, Jaime
Cupuassu has arisen as an important agricultural export product, with widespread market perspectives due to its acceptance amongst regional consumers and those in other Brazilian states. The objective of the present study was to evaluate the protein quality of powdered products formulated with roasted cupuassu and cocoa beans. According to the net protein ratio determined in biological trials using diets containing 10% protein in a 50:50 proportion of cupuassu or cocoa:casein, it was shown that cupuassu proteins presented a significantly superior (p ≤ 0.05) biological value as compared to cocoa proteins, promoting a 57.4% greater weight increase in the animals than cocoa proteins. With respect to the daily requirements of children and adults, the amino acid profile of cupuassu proteins presented a better performance than cocoa proteins.
Acesso aberto (Open Access)
Otimização da desidratação osmótica de filés de mapará (Hypophthalmus edentatus) através da metodologia de superfície de resposta
(2008-06) RIBEIRO, Suezilde da Conceição Amaral; PARK, Kil Jin; HUBINGER, Miriam Dupas; RIBEIRO, Carmelita de Fátima Amaral; ARAUJO, Eder Augusto Furtado; TOBINAGA, Satoshi
Osmotic dehydration of mapará fillets has been used as a pre-treatment before dehydration and refrigeration of food as a means of reducing product moisture content. The aim of this study was to optimize mass transfer occurring during osmotic dehydration of mapará using the response surface methodology. Osmotic dehydration was carried out following a 23 complete factorial design, with eight factorial, three central and six axial points, totalizing 17 assays, where the values of the dependent variables, weight loss (PP), water loss (PA), solid gain (GS), GS/PA and tiobarbituric acid (TBA), are a function of the independent variables, temperature, concentration of NaCl and immersion time. The statistic analysis, applied to the experimental data was carried out using the pure error and the residual SS. Applying the response surface methodology, the best condition of convergence of lower weight loss, greater water loss and lower salt gain corresponded to a sodium chloride concentration of 22%, temperature of 46 °C and time of 7 hours.
Acesso aberto (Open Access)
Comportamento higroscópico do açaí e cupuaçu em pó
(2008-12) SILVA, Alessandra Eluan da; SILVA, Luiza Helena Meller da; PENA, Rosinelson da Silva
The aim of this work was to evaluate experimentally the adsorption and desorption isotherm of açaí (Euterpe oleracea) and cupuaçu (Theobroma grandiflorum) powders using a hygrometer AQUAlab3TE of Decagon. Three levels of temperature (15, 25 and 35 °C) were tested. The type III curves obtained suggest the materials are rich in carbohydrates. Four mathematical models were fitted to the experimental data, Handerson, Oswin, GAB, and modified BET by nonlinear regression analysis using the software STATISTICA for Windows 5.1B. The Oswin and GAB models were better fitted to the açaí and cupuaçu powder sorption data, respectively. The monolayer for açaí and cupuaçu powders was determined. The desorption heat of the açaí powder was also determined.
Acesso aberto (Open Access)
Enriquecimento de compostos fenólicos de folhas de Inga edulis por extração em fase sólida: quantificação de seus compostos majoritários e avaliação da capacidade antioxidante
(2010) DIAS, Aécio Luís de Sousa; SOUZA, Jesus Nazareno Silva de; ROGEZ, Hervé Louis Ghislain
A phenolic fraction was obtained from of the acetone-water-acetic acid extract of Inga edulis leaves, by liquid-liquid partition and SPE-C18 cartridges. This method provided an increase of 108, 66, 51, 50 and 36% of flavonols, proanthocyanidins, total polyphenols, gallotannins and flavanols, respectively. The major phenolics in purified fraction were procyanidin B2, catechin and myricetin-3-O-α-L-rhamnopyranoside, which achieved increases of 111, 47 and 45%, respectively, after SPE. Acid hydrolysis confirmed the presence of procyanidins, prodelphinidins and glycosylated flavonoids.
Acesso aberto (Open Access)
Análise sensorial de músculo de mapará com e sem tratamento osmótico
(2010-05) RIBEIRO, Suezilde da Conceição Amaral; PARK, Kil Jin; HUBINGER, Miriam Dupas; RIBEIRO, Carmelita de Fátima Amaral; ARAUJO, Eder Augusto Furtado; TOBINAGA, Satoshi
The objective of this work was the sensorial evaluation of mapará meat, in natura and without osmotic pre-treatment before drying. For the acceptability test of the mapará fish muscle bisquit, the in natura fish samples were used and dried under optimum osmotic dehydration conditions, in solutions of NaCl, NaCl + sucrose and in solution of NaCl + corn syrup solution before drying. 25 not trained testers were used, of both sex, ages ranging from 20 to 60 years. The evaluated sensorial attributes of the samples were appearance, aroma, flavor, texture and overall impression. The aroma and texture of the samples with and without osmotic pre-treatment were the ones most widely accepted by the consumers. It is concluded that the samples treated with osmotic solutions, with the exception of those processed with NaCl + corn syrup solution, provided products with better texture, flavor and a more pleasant aroma.
Acesso aberto (Open Access)
Processing of Brazil-nut flour: characterization, thermal and morphological analysis
(2010-05) SANTOS, Orquídea Vasconcelos dos; LOPES, Alessandra Santos; AZEVEDO, Glaucinéia Oliveira; SANTOS, Ângela Maria Chagas
The Brazil nut (Bertholletia excelsea H. B. K.) is noteworthy for its high content of lipids and proteins of elevated biological value and these factors justify the need for further research and incentives for the manufacturing of new trade products. In the present study we sought new forms of technological use of these nuts by the food industry, through their processing as flour, with no alteration in its energy content. The results after its elaboration showed a product with high energy value (431.48 kcal.100 g–1), protein content of 45.92 g.100 g–1, and fiber of 17.14%. The thermal analyses indicate that the introduction of another protein component, such as soy protein isolate, does not alter the reactions or thermal behavior. On the other hand, morphological analyses revealed granular structures similar to the structure of globular proteins. It was observed that after processing to obtain the flour, the product maintains its protein-energy content, as well as its characteristics when subjected to high temperatures.
Acesso aberto (Open Access)
Qualidade física e sensorial de biscoitos doces com fécula de mandioca
(2010-12) VIEIRA, Jucyanne Carvalho; MONTENEGRO, Flávio Martins; LOPES, Alessandra Santos; PENA, Rosinelson da Silva
This research evaluated the substitution of 5, 10 and 15% of wheat flour for cassava starch in sweet cookies production. Both, flour and starch were submitted to the physicochemical, rheological and differential thermal analysis (DTA). The produced cookies were compared through sensory and microbiological analyses. The DTA result didn´t show any alteration in the starch gelatinization behavior. The result of the sensory acceptance analysis showed that crispness is the unique attribute that presented significant difference, indicating the technical viability of wheat flour substitution for 15% of cassava starch.
Acesso aberto (Open Access)
Avaliação do efeito da combinação de pectina, gelatina e alginato de sódio sobre as características de gel de fruta estruturada a partir de "mix" de polpa de cajá e mamão, por meio da metodologia de superfície de resposta
(Instituto Nacional de Pesquisas da Amazônia, 2011) CARVALHO, Ana Vânia; MATTIETTO, Rafaella de Andrade; ASSIS, Glaucy Takeda; LOURENÇO, Lúcia de Fátima Henriques
The objective of this work was to establish a technological procedure for producing a structured fruit product from yellow mobin and papaya purees, as an attempt to combine the sensory properties of both fruits and potentialize the functional properties of the final product. The effect of different combinations of pectin, gelatin and sodium alginate on the fruit gel properties was evaluated by response surface methodology. Papaya and yellow mobin purees and the structured products were characterized in terms of functional compounds (total tannin and carotenoid contents), as well as centesimal composition, pH, titratable acidity, soluble solids, sugars, water activity, carbohydrates and total energetic value. The results obtained from the experimental design indicated that only the gelatin concentration affected the product firmness. The developed fruit structured products presented good acceptance for all evaluated attributes. The data concerning purchase intent indicated that 70% of the panelists would probably or certainly purchase the mixed yellow mobin and papaya structured product if they found it for sale.
Acesso aberto (Open Access)
Nutritional composition, fatty acid and tocopherol contents of buriti (Mauritia flexuosa) and patawa (Oenocarpus bataua) fruit pulp from the amazon region
(2011-06) DARNET, Sylvain Henri; SILVA, Luiza Helena Meller da; RODRIGUES, Antonio Manoel da Cruz; LINS, Roseana Telles
Buriti and patawa are two endemic palm trees from the Amazon region. Their pulps are traditionally consumed by the local population, but are underused and lesser known worldwide. Nutritional composition, fatty acid and tocopherol contents of the two palm pulps were determined by modern analytical methods: Gas Chromatography (CG) and High Performance Liquid Chromatography (HPLC), based on the standards of AOCS (AMERICAN..., 2002) and AOAC (ASSOCIATION..., 1997), respectively. Buriti and patawa fruit pulps are highly nutritive, with respectively, high fat content (38.4% and 29.1% of dry matter (DM)), protein content (7.6% and 7.4% of DM) and dietary fibers (46% and 44.7% of DM). Buriti pulp can be considered healthy food due its high content of vitamin E (1169 µg.g-1 DM). Patawa pulp is highly oleaginous and its fatty acid composition is very similar to the ones of healthy oils, such as olive oil.
Acesso aberto (Open Access)
Qualidade pós-colheita de cultivares de bananeira do grupo 'maçã', na região de Belém - PA
(Universidade Federal do Pará, 2011-12) CARVALHO, Ana Vânia; SECCADIO, Lara Lima; OLIVEIRA JÚNIOR, Moisés Cordeiro Mourão de; NASCIMENTO, Walnice Maria Oliveira do
The present study aimed to characterize the physical and physical-chemical properties and perform sensory evaluation of ripe fruits of three banana cultivars of the subgroup 'Maçã ' at different stages of maturation. Bunches of Caipira, Thap Maeo, and BRS Tropical cultivars were harvested at stage 2 of color peel (green-mature) and stored at room temperature. They were evaluated at color peel stages 2, 3, 5, 7 with respect to length and diameter of the fruits. The following properties of the pulp were investigated: firmness, pH, soluble solids, titratable acidity and sugar concentration (reduced, not reduced and total). Fully ripe fruits were also analyzed regarding the sensory acceptance through the attributes aroma, pulp color, texture, and flavor of fruit. As the ripening progressed, acidity, soluble solids and sugars increased, factors responsible for the fruit flavor, as well as the decrease in fruit firmness and the pH reduction were observed for all cultivars. With respect to sensory analysis, the Tropical and Thap Maeo cultivars presented the highest average scores for all sensory attributes evaluated.
Acesso aberto (Open Access)
Hygroscopic behavior of buriti (Mauritia flexuosa) fruit
(2011-12) MELO, Wellington dos Santos; PENA, Rosinelson da Silva; RODRIGUES, Antonio Manoel da Cruz; SILVA, Luiza Helena Meller da
The objective of this study was to perform an analysis of the characterization of buriti fruit (Mauritia flexuosa). Each part of the fruit (peel, pulp, and fibrous part) was analyzed and their hygroscopic behavior was evaluated to establish the drying and storage conditions. Adsorption and desorption isotherms were obtained at 25 °C to the monolayer value was estimated, and the application of the Halsey, Handerson, Kuhn, Mizrahi, Oswin, Smith, BET, and GAB models was evaluated to the prediction of the isotherms. The fruit pulp was classified as rich in high quality oil, and like the peel and the fibrous part, it was also considered as rich in dietary fiber. The isotherms of the fruit parts were classified as type II, and their microbiological stability (aw< 0.6) can be maintained at 25 °C if the moisture content is lower than 8.5, 7.3, and 11.0 g H2O.100 g-1 of dry matter (d.m.), respectively. The hygroscopic behavior showed that in order to ensure stability, the fruit parts should be packaged with low water vapor permeability. The monolayer demonstrated that the peel, pulp, and the fibrous part cannot be dried under moisture content lower than 5.9, 5.0, and 6.4 g H2O.100 g-1 d.m., respectively. GAB was the most adequate model to describe their isotherms.
Acesso aberto (Open Access)
Capacidade antioxidante e triagem farmacológica de extratos brutos de folhas de Byrsonima crassifolia e de Inga edulis
(Instituto Nacional de Pesquisas da Amazônia, 2012-03) POMPEU, Darly Rodrigues; ROGEZ, Hervé Louis Ghislain; MONTEIRO, Karin Maia; TINTI, Sirlene V.; CARVALHO, João Ernesto de
In order to evaluate the effect of two Amazonian species on chronic diseases linked with the oxidative processes, we performed antioxidant capacity analyses (Oxygen Radical Absorbance Capacity - ORAC and Folin-Ciocalteu - PT assays) and pharmacological effects in vitro (antiproliferative effect) and in vivo (antinociceptive, antiinflammatory, antiulcerogenic effects) for ethanolic extracts (65:35; v/v; ethanol:water) from Byrsonima crassifolia (BC) and Inga edulis (IE) leaves. Both BC and IE extracts showed high ORAC values (1,422 and 694 mmol of Trolox equivalent/g of dry leaf, respectively) and high PT contents (35.93 and 24.50 mg gallic acid equivalent g-1 dry leaf, respectively). The ORAC values had no correlation with PT, suggesting the presence of other chemical groups in the antioxidant activity value. The two extracts did not present significant antiproliferative activity on nine lines of human tumor cells, and cytotoxic effect was detected only at the highest concentration. The antinociceptive effect was investigated using the hot plate test, and IE extract presented a longer latency (P < 0.05) 30 and 60 min after oral administration. The antiinﬂammatory activity was only observed at the highest concentration, suggesting that the antinociceptive effect observed was not due to the antiinflammatory effect. The extracts of both species reduced the ulcerative lesions produced by ethanol up to 84% (P < 0.05), suggesting a relation with the antioxidant capacity. More studies are necessary to elucidate the mechanisms of action involved on antiulcerative effects.