Navegando por Assunto "Bala de goma"

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Acesso aberto (Open Access)
Avaliação da composição química e do potencial antioxidante de acessos de Euterpe oleracea e Euterpe precatoria para posterior aplicação como corante natural na formulação de bala de goma
(Universidade Federal do Pará, 2022-04-11) LISBOA, Camile Ramos; CARVALHO, Ana Vânia; http://lattes.cnpq.br/7856575452724939; CHISTÉ, Renan Campos; http://lattes.cnpq.br/0583058299891937
The present dissertation evaluate the chemical composition and antioxidant potential of eight different genotypes of Euterpe oleracea and eight of Euterpe precatoria, from the Active Germplasm Bank of Embrapa Amazônia Oriental (Belém/PA), in order to select the best accession for each species for later application in the formulation of gummy candies. The parameters of pulp yield, total lipids, total phenolic compounds, total flavonoids, total anthocyanins and the evaluation of antioxidant capacity by the ABTS method in the eight accessions of each species were evaluated. PL01 genotype, belonging to the species of E. precatoria, showed greater prominence compared to the other genotypes studied, for total phenolic compounds (2414.11 mg gallic acid equivalent/100 g), total monomeric anthocyanins (1822.22 mg cyanidin 3-glycoside/100 g), total flavonoids (325.07 mg quercetin equivalent/100 g) and antioxidant capacity by the ABTS method (96.54 μM trolox equivalent/g), in relation to the species of E. oleracea, the L2PL5 genotype presented better prominence in relation to its same species in the parameters of total monomeric anthocyanins (736.05 mg cyanidin 3- glycoside/100 g), total flavonoids (306.55 mg quercetin equivalent/100 g) antioxidant capacity by the ABTS method (53.77 μM trolox equivalent/g). From this first study, a genotype of each specie, based on the high levels of anthocyanins, in order to evaluate the application of lyophilized açaí in the candy formulation. of gum to monitor the stability of the natural pigment compared to a gummy bear with artificial coloring. Parameters such as pH, total acidity, total soluble solids (oBrix), total monomeric anthocyanins and instrumental color of the gummies produced during 30 days of storage at room temperature were monitored. At the end of the 30 days of storage, it was observed that there was a lower rate of degradation of total monomeric anthocyanins in the gummies with lyophilized açaí from Euterpe precatoria, compared to the gummies with lyophilized açaí from Euterpe oleracea of 1.25 x 10-1 days and 1.52 x 10-1 days, by the first order model, respectively, in addition to a lower loss of total monomeric anthocyanins, in percentagem, 48.17 % and 61.73 %, respectively. Regarding color stability, the lyophilized açaí gummies from Euterpe oleracea and Euterpe precatoria showed a perception of color change in a similar period of 20 days, being an ideal alternative of time for storage and consumption. It is concluded that the applicability of lyophilized açaí in food products can be seen as a viable alternative, resulting in foods with a good source of bioactive properties such as anthocyanins, in order to produce a healthier alternative to gummy bears.
Acesso aberto (Open Access)
Ferramentas estatísticas aplicadas nos diferentes métodos de secagem de gelatina de peixe e no desenvolvimento de bala de goma comestível
(Universidade Federal do Pará, 2021-11-22) MATIAS, Cleidiane da Silva Araújo; REGO, José de Arimateia Rodrigues do; http://lattes.cnpq.br/4163468898377462; https://orcid.org/0000-0003-0891-6438; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769; https://orcid.org/0000-0001-5009-8235
Fish skin gelatin is a collagen product partially denatured by heat, with great potential for application in several areas of industry and thus the use of this biomaterial will add value to waste from the fishing industry and will contribute to reducing environmental impacts. The objectives of this study were: a) to optimize the drying methods by forced convection of hot air and combined with infrared radiation of gelatin extracted from fish skins, using fractional planning and rotational central composite design; b) verify the effect of different drying methods (freeze-drying, forced hot air convection, combined method, infrared radiation and refractance window) on the technological, functional, structural, thermal and rheological properties of gelatin, evaluated by ANOVA and principal component analysis; and c) prepare gummy candy using fish gelatin, cassava starch and powdered cupuaçu, through mixing planning. According to the results obtained, the desirability function showed that 59.14 °C for 12.35 h was the most effective condition for hot air convection drying and for the combined process, the optimized region was infrared temperature and drying time. 70 °C/2h with oven time/temperature of 3.51h at 70 °C. Regarding the evaluation of the five drying methods, the results were that the principal component analysis explained the accumulated variation of 99.87% of the data and that lyophilization was the method that provided the best preservation of gelatin properties, although drying convective and refractance window also showed good results, demonstrating that they are techniques with great potential for the production of gelatin. The desirability function defined the best conditions for the elaboration of the gum, in 25% of fish gelatin, 15% of cassava starch and 7% of cupuaçu powder. Therefore, the relevance of controlling the variables of the drying methods as a strategy for the production of biomaterials with standardized biochemical composition is of great interest, to obtain desirable physical, technological and functional properties necessary for the different applications of gelatin. In addition, the study suggests that there is great potential in the use of fish gelatin associated with the use of cassava and cupuaçu starch in the preparation of confectionery gum, providing better technological and functional properties of the final product