A hidrólise da lactose em doces de leite melhora a textura e elimina a cristalização, mantendo padrões físico-químicos e microbiológicos adequados.

The generation of agro-industrial residues has increased considerably in recent times, including those from acerola processing. These residues can provide several nutrients necessary for health, such as vitamins, minerals, fibers, carbohydrates, proteins and can be used as raw material to obtain new products of high added value, promoting numerous possibilities for sustainable production. Fruit bars are versatile products, made from a variety of ingredients and, in this context, the use of flour from the by-product of acerola juice processing (ARF) is a viable option for adding value and improving product quality. Therefore, the present study aimed to elaborate and characterize fruit bars added with ARF. Four formulations were elaborated, being a control formulation (F1), without addition of ARF and three formulations with different concentrations of ARF in relation to the final mass: F2 (10%), F3 (15%) and F4 (20%). It is concluded that the proportion of 10% of ARF presented a good alternative for the elaboration of fruit bars, due to the greater global impression and purchase intention. However, it is suggested that further studies be carried out with ARF, not only in fruit bars, but also in other potential products.

A crescente conscientização da sociedade com relação à responsabilidade socioambiental vem desencadeando uma transformação no meio industrial. A atenção às questões ambientais está sendo incorporada no cotidiano das organizações, mediante sistemas de gestão ambiental e práticas sustentáveis. Sendo assim, a implementação do marketing sustentável é considerada como uma importante ferramenta a ser abordada pelas empresas. O objetivo deste trabalho foi estudar do marketing sustentável na visão dos consumidores de produtos lácteos. Para atingir estes objetivos, a pesquisa contou com a aplicação de questionário online que foi respondido por 133 consumidores. Observou-se que os consumidores de lácteos apresentam preocupação com os aspectos ambientais e tem consciência de que são necessárias ações de sustentabilidade. Estes estão dispostos a modificarem a sua rotina e consideram a questão ambiental no momento da compra. Porém, eles apresentam, ainda, grande preocupação com o preço e com a regularidade da oferta dos produtos ecológicos. Verificou-se que os consumidores optam pelo produto que gera menos poluição ambiental quando podem fazer esta escolha. Conclui-se que é necessário fomentar ainda mais a sinergia entre a indústria, meio ambiente e o consumidor na definição de estratégias de produção e consumo que priorizem a valorização das questões ambientais.

CARACTERIZAÇÃO E PROPOSIÇÃO DE TRATAMENTO DA ÁGUA RESIDUÁRIA DA LAVAGEM DE CAJUS: UMA TRATATIVA DE REÚSO NO SERIDÓ-RN ISANDRA DE FRANÇA MEDEIROS1; VANESSA RIANI OLMI SILVA2; ELIANE MAURÍCIO FURTADO MARTINS3; ROSELIR RIBEIRO DA SILVA4; ANDRÉ NARVAES DA ROCHA CAMPOS5 E FRANCISCO PIO DE SOUZA ANTAS6 1Mestra, Departamento de Ciência e Tecnologia de Alimentos, IF Sudeste MG campus Rio Pomba, Av. Dr. Sebastião da Paixão s/n, Bairro Lindo Vale, CEP: 36.180-000, Rio Pomba MG, Brasil e e-mail:isandramde@gmail.com 2Profª Doutora, Departamento de Ciência e Tecnologia de Alimentos, IF Sudeste MG campus Rio Pomba, Av. Dr. Sebastião da Paixão s/n, Bairro Lindo Vale, CEP: 36.180-000, Rio Pomba MG, Brasil e e-mail vanessa.riani@ifsudestemg.edu.br 3Profª Doutora, Departamento de Ciência e Tecnologia de Alimentos, IF Sudeste MG campus Rio Pomba, Av. Dr. Sebastião da Paixão s/n, Bairro Lindo Vale, CEP: 36.180-000, Rio Pomba MG, Brasil e e-mail eliane.martins@ifsudestemg.edu.br 4Prof. Doutor, Departamento de Ciência e Tecnologia de Alimentos, IF Sudeste MG campus Rio Pomba, Av. Dr. Sebastião da Paixão s/n, Bairro Lindo Vale, CEP: 36.180-000, Rio Pomba MG, Brasil e e-mail roselir.silva@ifsudestemg.edu.br 5Prof. Doutor, Departamento de Ciência e Tecnologia de Alimentos, IF Sudeste MG campus Rio Pomba, Av. Dr. Sebastião da Paixão s/n, Bairro Lindo Vale, CEP: 36.180-000, Rio Pomba MG, Brasil e e-mail andre.campos@ifsudestemg.edu.br 6Prof. Doutor, Departamento de química, IFRN campus Currais Novos, Rua Manoel Lopes Fillho 773, Bairro Valfredo Galvão, CEP: 59.880-000, Currais Novos RN, Brasil, e e-mail pio.antas@ifrn.edu.br 1 RESUMO Palavras-chave: agroindústrias, efluentes, legislação, água, reúso. MEDEIROS, I. F.; SILVA, V. R. O.; MARTINS, E. M. F.; SILVA, R. R.; CAMPOS, A. N. R.; ANTAS, F. P. S. CHARACTERIZATION AND TREATMENT PROPOSITION OF WASTEWATER FROM CASHEW WASHING: A REUSE ADJUSTMENT IN SERIDÓ-RN 2 ABSTRACT Keywords: agro-industries, effluents, legislation, water, reuse.

PurposeTo meet the consumer demand for a healthier diet, this study emphasizes the feasibility of using vegetable oil gelled emulsions in low-fat industrialized burgers with high contents of polyunsaturated fatty acids (PUFAS). Commercial canola and olive oils have been tested as a relatively inexpensive source of PUFAS.Design/methodology/approachBeef burgers were reformulated by replacing (0, 25, 50, 75 and 100%) pork back-fat with two carrageenan gelled emulsions of vegetable oils (canola and olive oil). The technological characteristics, sensorial properties and the fatty acid profile of reformulated burgers were evaluated.FindingsMoisture content and cooking loss increased and fat and protein contents reduced with higher replacements. Oxidative stability was not affected and replacements of up to 75% did not affect the burger's acceptance. A total fat content reduction of 40% was achieved in burgers with 100% back-fat replacement, improving its nutrient value by increasing the ω−6/ω−3 ratio and decreasing the saturated fatty acids content (in 47%) and the atherogenic (from 0.61 to 0.22) and thrombogenic (from 1.29 to 0.65) indexes. Replacing up to 75% with canola oil gelled emulsion is a promising approach in the design of healthier industrial low-fat burgers.Originality/valueDue to the association of some diseases with the consumption of products rich in saturated fat, the industry looks for alternatives not only to reduce the fat content but also to modify the fatty acid profile in meat products. This study further confirms the possibility of using carrageenan gelled fat replacer in industrialized burgers formulated with meat and other ingredients/additives commonly used to provide economic benefit. Also, confirms the feasibility to use commercial vegetable oils with relatively cheap cost than ω−3 rich oils as the oil phase in the gelled emulsion.

The study evaluated the effects of the partial replacement of broiler breast meat (BBM) by turkey surimi-like material (0%, 30%, and 60% TSL) or mechanically deboned turkey meat (30% MDTM) on the physicochemical and sensory properties of a low-fat ready-to-eat (RTE) restructured broiler breast. Replacement by MDTM and TSL reduced the protein content and L* values and increased the calcium content, hardness, chewiness, and springiness values. The RTE with MDTM was redder (lower h values) and had higher fat content and lipid oxidation. Replacement with 60% TSL increased moisture, sodium content, syneresis, and hue angle (h degrees) values, and compromised the RTE sensory acceptance. Replacement with 30% TSL resulted in lesser changes, maintaining the light color and soft flavor characteristics of the broiler breast RTE. Therefore, 30% TSL can be used as a broiler breast replacer to develop poultry products with higher sensory characteristics. Novelty impact statement The present work focuses on the potential use of turkey surimi-like material (TSL) as an alternative replacement of mechanically deboned turkey meat (MDTM) in cooked ready-to-eat (RTE) meat products since it is proteins concentrated with lower fat and heme pigments. Data show that the replacement of 30% MDTM by TSL did not alter the technological and sensory characteristics, maintaining the light color and soft flavor of the broiler breast RTE. Thus, TSL could be a potential raw material for the meat processing industry to produce high-quality RTE products without sacrificing its microbiological and technological traits.

To meet the consumer demand for functional drinks with bioactive compounds, this study aimed to evaluate the addition of Lactiplantibacillus plantarum LP299V, Lacticaseibacillus rhamnosus GG and Lactobacillus acidophilus in mate tea. The viability of the probiotic bacteria, microbiological and physicochemical characteristics, the in vitro resistance to the gastrointestinal tract and the antioxidant capacity of the mate teas were evaluated during 28 days. Unlike L. plantarum and L. rhamnosus, L. acidophilus did not remain viable in the product. The physicochemical characteristics of the teas with L. plantarum and L. rhamnosus were maintained over time. Phenolic compounds of mate tea containing L. plantarum were identified by HPLC. There was stability of phenolic compounds and flavonoid content in teas over time. At the end of the gastrointestinal assay, there was 4.52 Log CFU/mL of L. plantarum, suggesting that consumption of 100 mL of tea may provide > 6.0 Log CFU/mL of the probiotic. Mate tea can carrier L. rhamnosus and L. plantarum. There is an increase in the search by consumers for health drinks and at the same time, there is a growing demand for alternatives carriers of probiotics, due to individuals with intolerance and allergy to dairy products, vegetarians and others. This study confirms the possibility of using mate tea, widely consumed in Brazil, as a positive carrier of of L. plantarum and L. rhamnosus, making it an attractive alternative beverage to the dairy matrix.

This study aimed to develop a salty type appetizer and evaluate its physicochemical, sensorial and instrumental characteristics and the resistance of the lactic acid bacteria (LAB) to the gastrointestinal tract (GIT) simulated in vitro. Five formulations were prepared after desorbed of kefir: F0: kefir, salt, garlic and herbs (control); F1: F0 and Lactobacillus acidophilus; F2: F1 and green banana flour; F3: F1 and passion fruit albedo flour; F4: F1 and orange peel flour. The formulations were stored refrigerated for 28 days and realized analyzes. Resistance of the LAB to GIT conditions was done for F0 and F4 at 0, 14 and 28 days. The formulations didn't differ (p > 0.05) for pH, acidity and texture at zero time, however, F3 presented greater firmness and gumminess at 28 days. The formulations were safe for consumption and F0 and F1 were the most acceptable. The addition of fruit flour didn't influence the viability of the bacteria. In the in vitro GIT test, at 28 days, > 8.5 Log CFU/g of LAB was available to promote consumer benefits. There are no any negative impact using of these by-products is environmental friendly and will help to avoid production of food industry nus-products in great extent.

O Brasil e o maior exportador de carne de frango com maior demanda por cortes desossados, necessitando de um melhor aproveitamento dos cortes menos nobres, o que acontece por sistemas de separacao mecânica. A legislacao preconiza dois tipos de carnes obtidas por separacao mecânica: a Carne Mecanicamente Separada e a Carne Mecanicamente Recuperada, em que pode-se inferir que a primeira e produzida pelo sistema auger typ e e a segunda pelo sistema drum type . Assim, objetivou-se elaborar e avaliar linguicas cozidas e defumadas com carne separadas mecanicamente pelos sistemas auger type e drum type . Foram elaboras oito formulacoes (CON – 20 % de CMS, F1 - 20 % de CMR, F2 - 20 % de CMS e 20 % CMR, F3 – 40 % de CMR, F4 - 40 % de CMR e 20 % de CMS, F5 - 60 % de CMR, F6 - 60 % de CMR e 20 % de CMS e F7 - 80 % de CMR). Todas as linguicas estavam microbiologicamente seguras para o consumo. As formulacoes foram bem aceitas, variando entre gostei moderadamente e gostei extremamente, para os atributos cor, aroma, sabor, textura, impressao global. A intencao de compra variou entre possivelmente compraria e certamente compraria.

Desenvolvimento de hambúrguer bovino substituindo teores de cloreto de sódio por cloreto de potássio adicionando potenciador de saborDevelopment beef burger levels

O trabalho teve como objetivo desenvolver e caracterizar as propriedades físico-químicas, microbiológicas e sensoriais de bebidas concentradas e fermentadas, feitas com soro de leite. Foram utilizados: soro de leite, cultura termofílica liofilizada, sacarose, bicarbonato de sódio e goma xantana. Os tratamentos foram: T1 (soro concentrado e fermentado), T2 (soro concentrado e fermentado adicionado com 8% p/p de sacarose), T3 (soro concentrado e fermentado adicionado com bicarbonato de sódio) e T4 (soro concentrado e fermentado adicionado com 8% p/p de sacarose e bicarbonato de sódio). As preparações foram inoculadas, incubadas (45°C/ácido lático 0,75% v/v) e adicionadas com 0,05% de goma xantana. As bebidas foram submetidas a avaliações físico-químicas, microbiológicas e de aceitabilidade sensorial. As composições físico-químicas encontradas para as bebidas foram: T1 - lactose 9,7%, gordura 2,3% e proteína 2,4%, T2 - lactose 10,6%, gordura 2,0% e proteína 2,8%, T3 - lactose 9,9%, gordura 2,0% e proteína 2,3% e T4 - lactose 10,8%, gordura 2,1% e proteína 2,3%. A caracterização microbiológica indicou o número mais provável (NMP) para coliformes abaixo de 3 NMP/mL nos tratamentos. Os tratamentos T2 e T4 não apresentaram diferença significativa entre si (p 0,05), mas foram mais bem aceitos que os demais tratamentos. A adição de sacarose melhorou a aceitação das bebidas e refletiu positivamente na intenção de compra. As bebidas mostraram-se adequadas ao consumo, dentro das condições avaliadas

ABSTRACT A trial was carried out to evaluate the effects of different levels of microalgae Schizochytrium sp. on performance, yolk lipid profile, and egg quality of Japanese quail. A flock of 210 quail was distributed in a completely randomized design, with five treatments (0, 10, 20, 30, and 40 g of Schizochytrium sp./kg of feed) and six replications with seven birds per cage. Performance and egg quality were not affected, except for a quadratic effect on yolk color, which reached the maximum value with the inclusion of 40 g of Schizochytrium sp./kg. There was linear reduction in the content of saturated fatty acids and a linear increase of polyunsaturated:saturated and polyunsaturated:monounsaturated ratios and n-6. The content of n-3 showed a minimum value with the inclusion of 6.5 g of Schizochytrium sp./kg, and the n-6:n-3 ratio was maximized with the addition of 10.5 g of microalgae/kg. As for the sensory attributes color, aroma, and overall impression, there was linear increase with the addition of increasing levels of microalgae. The inclusion of up to 40 g of microalgae Schizochytrium sp./kg in the diet of Japanese quail did not present changes in the performance nor in the egg quality but accentuated the yolk color, promoted the fortification of n-3 in the eggs, and still provided excellent sensorial acceptance. The egg fortification can add value to the product, increasing the producer remuneration and improving the nutritional quality of the diet for humans.

O salame e um produto embutido carneo fermentado por culturas microbianas especificas, ou por microrganismos autoctones presentes na carne. kefir possui uma diversidade microbiana unica, constituida por bacterias laticas e leveduras. Objetivou avaliar a utilizacao de kefir sobre as caracteristicas sensoriais de salames elaborados por 4 tratamentos: T1 - sem cultura iniciadora; T2 - com cultura starter comercial, T3 - com 1% de graos de kefir e T4 - com 2% de leite fermentado por kefir. Foi verificada a adequacao microbiologica dos produtos e avaliada a aceitacao quanto aos atributos de cor, sabor, textura, aroma e impressao global, alem da intencao de compra. Foram construidos os mapas de preferencia internos e aplicado o teste CATA para avaliar as caracteristicas que melhor descreveriam os produtos. Os salames atenderam aos criterios microbiologicos e apresentaram boa aceitacao sensorial. Observou-se preferencia dos consumidores pelo T3 em relacao a cor, intencao de compra e impressao global, enquanto o T1 nao foi apreciado em relacao a seu sabor, o que demonstra a importância das culturas iniciadoras para o desenvolvimento desta caracteristica. Observou-se a possibilidade de utilizacao de kefir na elaboracao de salame, obtendo produto microbiologicamente seguro e com boas caracteristicas sensoriais.

A high consumption of sodium can increase the risk of vascular diseases such as hypertension. Brazilian and worldwide institutions have been proposing reducing the sodium chloride content in foods, but this strategy could reduce consumer acceptance. This study evaluated the technological and sensory profiles of reduced-sodium chloride beef burgers with the addition of flavor enhancers: CON (100% sodium chloride); T0 (reduced sodium chloride); T1 (reduced sodium chloride + PuraQ®AromaNA4); and T2 (reduced sodium chloride + Meat Flavor - IFF). The microbiological, physicochemical, color, technological and sensory parameters of the beef burger were analyzed. The sodium chloride reduction added by flavor enhancers did not alter the microbiological, physicochemical, color, technological or sensory parameters of the hamburgers. It was identified that the sodium chloride reduction promoted lower ash content, water retention capacity and flavor when compared to the control, however, the addition of flavor enhancers minimized these losses. The addition of the Meat Aroma – IFF exhibited a greater reduction of sodium chloride in the formulation. The principal component analysis associated “succulence” to the Control and T0 formulations, “ideal seasoning” to the Control, “salty” to T1 and “tenderness” to T2. It was concluded that the addition of flavor enhancers was a feasible strategy to develop sodium chloride-reduced beef burgers, Meat Aroma – IFF being the best option.

Objetivou-se elaborar uma bebida lactea fermentada mista, sabor manga, maracuja e maca, por meio do aproveitamento integral das frutas e das partes que sao usualmente descartadas e avalia-la quanto suas carateristicas fisico-quimicas e microbiologicas. A bebida lactea e o concentrado de frutas foram produzidos no laboratorio de novos produtos do Instituto Federal de Educacao Ciencia e Tecnologia do Sudeste de Minas Gerais. A bebida foi analisada quanto as caracteristicas fisico-quimicas sendo elas pH, acidez (% m/v de acido latico), extrato seco total (EST, em %), gordura (%), cinzas (%), proteina (%), umidade (%), textura e cor. Quanto as caracteristicas microbiologicas, foram analisados Coliformes Totais a 30oC, Coliformes Termotolerantes a 45°C e Salmonella sp.

High sodium consumption may increase the risk of hypertension. ANVISA has proposed reducing sodium levels in food, but this may reduce consumer acceptance. This study investigated the technological and sensory profile of samples of beef burger replacing NaCl with KCl added flavor enhancers, namely: CON (100% NaCl), F50 (50% NaCl and KCl + PuraQ®Arome NA4), and F60 (40% NaCl and 60% KCl + PuraQ®Arome NA4). Physicochemical, technological, microbiological and sensory parameters of the formulations were evaluated. There was no difference between formulations in microbiological, physicochemical and technological parameters. For color analysis, F60 reduced to the coordinate a* and raised b* compared to the CON. In sensory analysis, F60 reduced the flavor attribute compared to the CON. PuraQ® minimized the salty perception of the F50, however, but did not avoid the residual flavor in the F60. The principal component analysis associated the attributes with the formulations as follows: succulent and ideal seasoning (CON), soft and without salt (F50), and salty and residual flavor (F60). It was concluded that the reduction of 50% of NaCl added enhancer was better accepted by consumers, being a promising strategy in reducing sodium in burgers.

The objective of this study was to characterize the effluents generated during the cleaning of the expansion tanks used to store raw milk in Brazil. Fifteen expansion tanks were chosen and three samples collected from each tank, as well as measuring the temperature and volume. The biological oxygen demand (BOD), chemical oxygen demand (COD), acidity, pH, alkalinity, total phosphorus, nitrogen, fats and oils, hardness, turbidity and total dissolved solids were determined. The statistical design adopted was completely at random and the Scott-Knott test was adopted to compare the means that differed significantly according to the F test. The multivariate data analysis was also carried out and studied by the principal component analysis (PCA) and the grouping analysis for similarity, as represented by a dendogram. The effluents were not treated and some of them (26.7%) were discharged into water courses. The concentrations of the organic matter indicators and the results of the physicochemical analyses of the expansion tank washing effluents showed that the majority of the variables were above the legal standards established by Brazilian legislation. Thus an adequate destiny for these effluents is required. The PCA showed that the variables with the greatest influence on the characteristics of the expansion tank effluents were related to the COD and nitrogen concentrations. A total of 88% of similarity was found between the effluents of the 15 tanks. According to the concentrations obtained for the phosphorus, nitrogen, COD and BOD of the effluents, they could be treated by the wetlands systems.