Artigos Científicos - ITEC
URI Permanente para esta coleçãohttps://repositorio.ufpa.br/handle/2011/3360
Navegar
Navegando Artigos Científicos - ITEC por Periódicos "Acta Amazonica"
Agora exibindo 1 - 3 de 3
- Resultados por página
- Opções de Ordenação
Item Acesso aberto (Open Access) Diversity of yeasts during fermentation of cocoa from two sites in the Brazilian Amazon(Instituto Nacional de Pesquisas da Amazônia, 2019-03) ALMEIDA, Silvana de Fátima Oliveira de; SILVA, Letícia Ribeiro Carvalho; GHAGAS JUNIOR, Gilson Celso Albuquerque; OLIVEIRA, Guilherme; SILVA, Silvia Helena Marques da; VASCONCELOS JUNIOR, Santelmo Selmo de Vasconcelos; LOPES, Alessandra SantosThe purpose of this study was to identify the yeasts involved in spontaneous fermentation of cocoa from the Brazilian Amazon region. The fermentation process was carried out experimentally with cocoa seeds from two sites (Medicilândia and Tucumã), State of Pará, northern Brazil, during a six-day period. Totals of 44 yeasts were isolated from Medicilândia and 29 from Tucumã. Molecular identification was carried out by sequencing the D1/D2 region fragment of the rRNA 26S gene, expanded with universal primers for the NL1GC and LS2 eukaryotes. Pichia manshurica and Saccharomyces cerevisiae were identified in Medicilândia and five yeast species (Pichia fermentans, P. kudriavzevii, P. manshurica, S. cerevisiae and Zygosaccharomyces bailii) were identified in Tucumã. The results showed that P. manshurica and S. cerevisiae may have potential for use as starter cultures in future studies to improve the quality of cocoa seeds fermented in the Brazilian Amazon region.Item Acesso aberto (Open Access) Elaboration and characterization of snack bars made with ingredients from the Amazon(Instituto Nacional de Pesquisas da Amazônia, 2017-06) PRAZERES, Isadora Cordeiro dos; DOMINGUES, Alessandra Ferraiolo Nogueira; CAMPOS, Ana Paula Rocha; CARVALHO, Ana VâniaSnack bars were launched on the market as an alternative for people seeking healthier food options. They are popular portable snacks commonly eaten between meals. This study aimed to develop snack bars made with tapioca flour, Brazil nut and native fruit pulps (açaí, cupuaçu, muruci and taperebá) as well as to assess their physical, physicochemical, microbiological and sensory attributes. The preferred concentration of fruit pulp was 10% in the açaí bar, and 15% in the cupuaçu, muruci and taperebá bars. The acceptance rate of the açaí bars was greater than 70% for the attributes appearance, color, texture, and overall impression, but was lower for flavour. This result may be related to the eating habits of some panelists, who eat açaí pulp without adding any other ingredients that can impart the unique flavour of the fruit. The cupuaçu and muruci snack bars had higher sensory acceptance than the açaí and taperebá bars; therefore, they are more likely to have better market prospects.Item Acesso aberto (Open Access) Quantificação de cianeto total nas etapas de processamento das farinhas de mandioca dos grupos seca e d'água(Instituto Nacional de Pesquisas da Amazônia, 2010-03) CHISTÉ, Renan Campos; COHEN, Kelly de Oliveira; MATHIAS, Erla de Assunção; OLIVEIRA, Suzy SarziThe aim of this work was to quantify the total cyanide concentration during the production stages of cassava flour from dry and water groups. In relation to dry flour, the total cyanide concentration in the cassava root reduced from 160±11.8 mg HCN/kg to 149±12.3 mg HCN/kg after grinding, 68±2.5mg HCN/kg after pressing and 5±0.2 mg HCN/kg was obtained in the final product after the roasting process. For the water flour production, the cassava root showed 321±21.6 mg HCN/kg total cyanide content, and during the fermentation process, the total cyanide content for the first 24-hour fermentation was from 297±2.7 mg HCN/kg reaching 64±2.3 mg HCN/kg after resting in a pool for 96 hours. After grinding and pressing the fermented roots, the values lowered to 50±0.6 and 36±0.4 mg HCN/kg, respectively. A concentration of 9±0.1 mg HCN/kg was obtained in the final product, evidencing the detoxification process efficiency in both processings.