Search

The objective was to determine the nutritional and functional characteristics of cookies with the addition of Gurguéia nut and soursop residue. Three whole-grain cookie formulations were developed from a standard (SC). Whole-grain cookies 2 (WC2) had greater acceptance and preference. Proximate composition, microbiological, and bioactive compound analyses were performed for WC2 and SC. WC2 exhibited higher levels of proteins, lipids, ash, total phenolics, condensed tannins, vitamin C, and antioxidant activity, with lower carbohydrate content and equivalent energy. In the microbiological analysis, the cookies were shown to be adequate for consumption. Cookies produced with regional raw materials proved to be a healthier option. [ABSTRACT FROM AUTHOR]

The Kiriri indigenous people, located in Barreiras, has been looking for forms of organization, partnerships and income generation to benefit the community. So, with the creation of Association of Small Rural Indigenous Producers Kiriri de Barreiras, the community has been involved in projects aimed at learning about the manufacture and use of native fruits of the Cerrado biome for the manufacture of jellies, sweets and other artisanal products. In addition, indigenous tribe also works with the manufacture of clay items, using traditional techniques and various handicrafts. One of the objectives of the community is to establish a better management organization that allows the commercialization of its products. In this context, the present work aimed to develop a collective brand and visual identity, aiming to protect the products or services to be implemented. In this article, the step-by-step instructions for carrying out the work and the perspectives for its continuity are presented. [ABSTRACT FROM AUTHOR]

This study investigated the prebiotic potential of by-products from Puçá (Mouriri elliptica Mart) and Gabiroba (Campomanesia adamantium (Cambess.) O. Berg) (PBP and GBP). The fermentative capacity of Lactobacillus acidophilus LA-05, Lacticaseibacillus casei L-26, and Bifidobacterium animalis subsp. lactis BB-12 was evaluated on PBP and GBP extracts. Their prebiotic activity scores were evaluated in the presence of two strains of Escherichia coli. PBP and GBP contain high levels of dietary fiber and significant content of phenolic compounds such as catechin and procyanidin B2. Probiotic cultivation in media with PBP and GBP showed increased bacterial counts and decreased pH values. Positive probiotic activity scores were found for all strains, such as increased production of short-chain fatty acids and consumption of glucose and fructose over time, indicating high metabolic activities. Therefore, the PBP and GBP have characteristics that indicate their prebiotic potential, and potentially are interesting components to increase the nutritional value of foods. [ABSTRACT FROM AUTHOR]

The dietary inclusion of hydroethanolic extract of guavira seed or peel was evaluated on broiler performance, intestinal morphometry, carcass yield, and meat quality. A total of 1,680 male chicks, one day old, were distributed in a 2×5+2 factorial design (hydroethanolic extract of guavira seed (HEGS) or hydroethanolic extract of guavira peel (HEGP); 100; 200; 300; 400 and 500 mg/kg of inclusion and a positive control (PC) with antibiotics and negative control (NC) without growth promoter), with seven replicates and 20 birds each. A better feed conversion ratio (FCR) was observed from days 1-7 and days 1-21 on the PC diet than on the NC diet. FCR from 1-7d of broilers on PC was better than those on HEGS or HEGP, and this better FCR was maintained until 21 d for the HEGS treatment. The HEGP diet showed lower average feed intake and better FCR for the total period compared to NC diets. Higher carcass yield and a higher L15 value for breast meat was observed in the HEGP group compared to HEGS. Broilers fed the PC diet showed a higher a* value 15 min and 24 h postmortem, higher water retention capacity in breast meat compared to birds fed HEGS, and a higher value of a* 24 h postmortem than those receiving NC. The inclusion of 100 to 500 mg/kg of HEGP or HEGS did not improve performance, intestinal morphometry, and carcass characteristics when compared to the performance-enhancing antibiotic. However, the HEGP diet provided better performance of broilers than the non-use of growth promoter additives in the diet. [ABSTRACT FROM AUTHOR]

This work aimed to evaluate the effect of preservation of bacuri almond oil by slow and fast freezing methods on its physical and chemical characteristics, in different storage times. We divided the oil samples obtained to receive slow (-18°C) and fast (-22°C) freezing. The analyzes of the iodine, saponification, and refraction indices were analyzed at T0, T1 (55 days), and T2 (75 days), while the acidity and peroxide index were performed at T0, T1 (50 days), T2 (70 days), and T3 (80 days). There was a significant difference (p<0.05) in the iodine index at time T1, while the saponification and acidity index at times T1 and T2 had higher values for slow freezing oil. In the peroxide index, there was no significant difference between the freezing methods. The coldtechnology provid to be efficient to increase the useful life of bacuri oil. [ABSTRACT FROM AUTHOR]

Barueiro (Dipteryx alata Vog.) is one of the species native to the Brazilian cerrado that has economic potential. Thus, for the implantation of commercial orchards of this fruit tree, it is important to produce quality seedlings. This study aimed to evaluate the growth of barueiro seedlings under different substrates containing organic residues in the municipality of Nova Xavantina-MT. The experimental design used was randomized blocks (RBD), with 7 treatments [soil (control); soil + bovine manure (2:1); soil + coffee husk (3: 1); soil + humus (2:1); soil + coffee husk + humus (3:1:1); soil + coffee husk + bovine manure (3:1:1); and soil + humus + bovine manure (3:1:1)] and 4 replicates, with ten plants per plot, totaling 280 seedlings. Treatments consisted of substrates formulated with different proportions of soil, bovine manure, coffee husk and earthworm humus. Substrate containing only soil (control) provided greater plant height, stem diameter, number of leaves, number of leaflets, shoot and root fresh and dry mass and Dickson Quality Index. In general, residues tested did not favor the growth parameters evaluated, possibly because barueiro is a species native to the Cerrado, not very demanding in soil fertility. Under the conditions of this work, it is recommended the use of soil in the formulation of substrates to produce barueiro seedlings. The addition of organic matter to the soil had negative effect on seedling development. [ABSTRACT FROM AUTHOR]

Brazil is one of the largest biscuit producers in the world, being surpassed only by the USA. The Brazilian Cerrado presents great biodiversity in foods, mainly fruits with high cultural value, among them the pequi (Caryocar Brasiliense). Initially, when developing a new product and launching it on the market, it is essential to subject it to an acceptability assessment in order to predict its behavior towards the consumer. The objective of this work was to evaluate the acceptance of cookies manufactured with the addition of pequi flour. The preparation of the cookies began in the drying of the pequi pulp, weighing the ingredients and later the preparation of the cookies with 10% and 20% of pequi flour. Sensory analysis was performed through an evaluation of preference and acceptance. For the preference test, he used the paired discriminative comparison method, later the most preferred sample was submitted to the acceptance test to evaluate the attributes of taste, texture, appearance, global acceptance, hedonic scale of nine points, consumption intention and calculation of acceptability index. All formulations showed an acceptability index above 70% and considered as a sensorially accepted product. [ABSTRACT FROM AUTHOR]

Goat's milk has characteristics that distinguish it from other species animal's milk. Its use combines the best features of digestibility and the possibility to be consumed by allergic people to cow's milk and its derivatives. This study aimed to evaluate the physical-chemical, microbiological and sensory yogurt made of goat's milk with added pulp and sweet mangaba (Hancornia speciosa Gomes ).This study also aimed to add the use of the fruits of Brazilian cerrado. Five concentrations of mangaba pulp and jam were employed: 0%, 5%, 6%, 7%, and 8%. The indices of color, lipids, total soluble solids (°Brix), pH, proteins and acidity were determined. Microbiological analyses were conducted on the yogurt to determine the presence of thermotolerant coliforms, aerobic mesophiles and Salmonella sp. A group of 50 untrained food tasters was used in the sensory analyses. A structured 5-point hedonic scale was employed, from 1 ("I disliked the product very much") to 5 ("I liked the product very much"). The acceptability index was also calculated. Regarding the yogurts flavored with mangaba pulp and jam, only the indices of color and total soluble solids presented significant differences. The microbiological analyses were compliant with Brazilian standards. The results of the sensory analysis were also satisfactory. This study concluded that goat milk yogurt flavored with mangaba pulp or jam is a promising alternative to those consumers who are allergic to cow milk, as well as to those who would like to include such product in their diet seeking a better digestibility. [ABSTRACT FROM AUTHOR]

Among the dairy products manufactured in Brazil, Frescal cheese is the most consumed. As way to differentiate the product and make it more attractive, Flavorings are added to the cheese and among these, we can mention pequi, constituent of the natural flora of the Cerrado that has a special flavor and aroma, as well as its own nutritional value. The objective were evaluate the sensorial profile, physical-chemical characterization, centesimal composition and color, due to the influence of the different concentrations of pequi pulp, through the development of four cheese formulations containing 5%, 10%, 15% and 20% of pequi pulp. After obtaining, the cheeses were stored at 4 °C for pH and titratable acidity evaluation. On the eighth day of storage the centesimal composition and sensorial profile were evaluated. The sensory acceptance test was conducted with 50 untrained testers using a seven-point hedonic scale for flavor, color, texture and appearance attributes. The intention of buying the cheese flavored with pequi were evaluated. The cheese with 5% of pequi pulp showed good acceptance and good intention to buy. [ABSTRACT FROM AUTHOR]

Introduction: The cerrado is a diversified biome which has many types of fruit species, among which the jenipapo (Genipa americana L.) is highlighted. Objective: To analyze the chemical composition, bioactive compounds and physicochemical parameters in in natura Jenipapo. Methodology: Jenipapo was bought in shops located in Minas Gerais and Goiás. The analyses were made in triplicate and the results expressed as mean and standard deviation. The moisture, proteins, lipids, ash, dietary fiber, vitamin C, titratable acidity, soluble solids and pH were determined following the methods of the Association of Official Analytical Chemists and the Adolfo Lutz Institute. In addition, analyzes of "available" carbohydrates were performed by the phenol-sulfuric method and by difference; the levels of betacarotene were analyzed by spectrophotometry. Antioxidant activity was performed by DPPH assay. Results: The jenipapo pulp showed 70.0% moisture; 0.6% protein; 0% lipids; 1.1% ash; 6.3% dietary fiber; 20.1% available carbohydrates; 22.1% available carbohydrates (by difference); 26.0 mg vitamin C/100g; 0mg betacaroteno/100g; 176.3 mg phenolic compounds/100g; pH 3.85; 15.2° Brix; 0.40% titratable acidity and 70.2% antioxidant capacity. Conclusion: The in natura jenipapo showed considerable moisture values, total carbohydrates (mainly dietary fiber), vitamin C, phenolic compounds, acidity, soluble solids and high antioxidant activity. Thus, the inclusion of jenipapo in the diet could improve its quality, contributing to food and nutritional security of the cerrado population. [ABSTRACT FROM AUTHOR]

• Vitamin A values in C. brasiliense fruits from 18 Brazilian districts were reported. • The main pro-vitamin A carotenoids found were β-cryptoxanthin and β-carotene. • Fruits from Minas Gerais municipalities has the highest carotenoid content. • Multivariate analysis clustered fruits by carotenoids with pro-vitamin A activity. Caryocar brasiliense Camb. is the best-known fruit of the Brazilian Cerrado. This fruit has yellow pulp containing several carotenoids and has a strong and exotic flavor; however, its composition may vary due to factors such as genotypic differences, seasonality, cultivation forms, climatic and soil characteristics, maturation stage, type of storage and processing. Therefore, the present study aimed to determine the chemical composition of carotenoids with pro-vitamin A activity of C. brasiliense fruits from 18 Brazilian municipalities. The vitamin A value expressed as μg Retinol Activity Equivalent (RAE) in the fresh fruit and carotenoid profile were determined by high-performance liquid chromatography coupled to a diode array detector (HPLC- DAD). The main carotenoids found were β-cryptoxanthin and β-carotene. High variation in vitamin A values were observed, especially among the fruits from Gato-Preto-MA with (1.4 μg RAE/100 g fresh fruit) and Januária-MG (719 μg RAE/100 g fresh fruit). PC1 and PC2 explored about 98.80% of the data variance in the multivariate analysis, Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) and organized the C. brasiliense fruits in three clusters by decreasing vitamin A values. The fruits from the municipalities of Januária, Japonvar, Arinos, Salinas and Montes Claros showed higher carotenoid content. [ABSTRACT FROM AUTHOR]