Artigos Científicos - FEA/ITEC
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Item Acesso aberto (Open Access) Avaliação da estabilidade oxidativa do óleo bruto de açaí (Euterpe oleracea) na presença de compostos fenólicos puros ou de extratos vegetais amazônicos(2013) SILVA, Jonas Joaquim Mangabeira da; ROGEZ, Hervé Louis GhislainA final 241 µM of ascorbyl palmitate and 555 µM of the following antioxidants separately: BHA, myricetin and quercetin standards, and extracts of Byrsonima crassifolia, Inga edulis or Euterpe oleracea, were added to crude açai oil and submitted to the oxidation process at 60 ºC for 11 days. Among the antioxidants used, only the myricetin standard showed the ability to defer the oxidation process until the third day of treatment. B. crassifolia, I. edulis and E. oleracea extracts showed no preventive capacity against the oxidation process, despite their high concentration phenolic compounds and antioxidant activities.Item Acesso aberto (Open Access) Caracterização de farinhas de tapioca produzidas no estado do Pará(2013) SILVA, Priscilla Andrade; CUNHA, Roberto Lisboa; LOPES, Alessandra Santos; PENA, Rosinelson da SilvaTapioca flour is a typical food produced from cassava starch (Manihot esculenta Crantz), widely consumed in the Amazon Region. The aim of this study was to characterize two tapioca flours produced in Pará State, Brazil one in the West Region and other in Bragantina Area. Both tapioca flour presented distinct particle-size distribution and significant difference (P0.05) for majority of the physico-chemical and technological parameters. Flour from West Region presented high moisture (10.7%), this due the greater capacity of water adsorption, attributed at its high specific area (smaller particlesize). The optical microscopy with polarized light and the technologic properties of the products did not showed a standard process for the production of tapioca flour.Item Acesso aberto (Open Access) Carcass quality of buffalo (Bubalus bubalis) finished in silvopastoral system in the Eastern Amazon, Brazil(2012-08) PEIXOTO, Maria Regina Sarkis; LOURENÇO JÚNIOR, José de Brito; FATURI, Cristian; GARCIA, Alexandre Rossetto; NAHÚM, Benjamim de Souza; LOURENÇO, Lúcia de Fátima Henriques; SILVA, Luiza Helena Meller da; OLIVEIRA, Kelly Cavalcanti Conor deThe influence of the diet on the quality of buffalo (Bubalus bubalis) carcasses of crossbred Murrah and Mediterranean, concentrate fed on traditional (corn/soybean) or on agro-industrial residues (palm oil and coconut cakes) was studied. The animals were sacrificed in a slaughterhouse, and physical and physical-chemical analyses in the carcasses were carried out after 24 hours, and instrumental color and texture analyses of the Longissimus dorsi were carried out 48 hours after cooling. The animals supplemented with palm oil cake had better carcass conformation and fat trim, and differences (P<0.05) in the percentage of fat in the carcass fat thickness and coverage were observed.Item Acesso aberto (Open Access) Comportamento higroscópico da farinha de pupunha (Bactris gasipaes)(2003-08) FERREIRA, Cristiane Damasceno; PENA, Rosinelson da SilvaIt 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.Item 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 SilvaThe 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.Item Acesso aberto (Open Access) Comportamento higroscópico do resíduo seco de camarão-rosa(2007-12) ASSUNÇÃO, Alan Barros; PENA, Rosinelson da SilvaA 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).Item 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 GhislainA 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.Item Acesso aberto (Open Access) Estabilidade do néctar misto de cajá e umbu(2007-09) MATTIETTO, Rafaella de Andrade; LOPES, Alessandra Santos; MENEZES, Hilary Castle deThe 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%.Item 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 daThe 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.Item 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 GlaucoEight 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.Item Desconhecido 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 TellesBuriti 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.Item Desconhecido 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, SatoshiOsmotic 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.Item Desconhecido Physicochemical properties of three sugary cassava landraces(2013-05) SOUZA, Hugo Antonio Lima de; BENTES, Ádria de Sousa; LADEIRA, Taiana Marina Souza; LOPES, Alessandra Santos; PENA, Rosinelson da SilvaThis study evaluates the physical and physicochemical properties of three sugary cassava (Manihot esculenta Crantz) landraces: São Francisco Bag 3, Manicueira 62, and Castanhal Iracema. These three landraces showed high estimated productivity (≥3.93kg plant-1) and had a high sugar content (≥3.92g 100g-1 of root), making them viable for use in syrup production, especially the São Francisco Bag 3 landrace (4.76g 100g-1). The Manicueira 62 landrace had the highest starch content (4.40g 100g-1). The three sugary cassava landraces exhibited high levels of cyanide (>195mg kg-1), indicating the need for processing prior to consumption.Item Desconhecido 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 SilvaThis 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.