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Summary The reduction of sodium in breads is already an imposed reality, which makes the search for alternatives essential. As sodium chloride has an effect on dough rheology, affecting the production process, it is important to evaluate these properties. This study evaluated the use of dry sourdough for the reduction of sodium in wheat flour dough. Sodium chloride (0–2.5 g/100 g) and dry sourdough (0–10 g/100 g) were added to wheat flour according to a central composite rotatable design, and farinograph, extensograph and pasting parameters were evaluated. The results were analysed using the response surface methodology. The farinograph and extensograph properties were strongly affected by both variables and presented opposite behaviours for most parameters. For pasting properties, only maximum viscosity and breakdown were affected. Despite the antagonistic behaviour of the variables when analysed separately, suitable parameters were reached in intermediate ranges for the manufacture of bakery products with reduced sodium content.

The objective of this study was to evaluate the influence of sweeteners and pseudocereals in gluten-free bread formulations. The quality parameters evaluated were specific volume, firmness, color, water activity, proximate composition, gross energy and an image analysis of the crumb. The sensory properties were analyzed using the time-intensity method. The bread containing amaranth, quinoa and sweeteners presented specific volume, firmness and water activity similar to those of the control bread, but showed higher protein, lipid and ash contents and a larger alveolar area. In the time-intensity analysis, those containing sweeteners did not differ statistically from the control bread (demerara sugar) for the sweet stimulus, but in relation to bitter stimulus, the bread containing quinoa and the sweeteners sucralose and sucralose-acesulfame showed higher maximum intensity. These results showed that it is possible to develop gluten-free breads with pseudocereals and sweeteners with similar sensory and physicochemical properties to those produced with starch-based formulations.

This study evaluated the influence of calcium and magnesium ions on the empirical rheological properties of wheat flour to verify possible effects of these ions on processing because, in addition to their nutritional importance, they are also responsible for water hardness. Calcium (0–1.30 g/100 g) and magnesium (0–0.34 g/100 g) ions from sulfate salts were added to wheat flour, according to a central composite rotatable design. The farinograph and extensigraph properties of wheat flour and its mixtures were evaluated. The results were analyzed by response surface methodology. Calcium ions stood out for increasing water absorption, decreasing mixing stability, and producing a delayed effect on dough extensibility (reduced at 135 min). Magnesium ions influenced most flour rheological properties in a similar manner to oxidizing agents (increased dough stability, increased resistance to extension, and reduced extensibility), thus proving to be a possible replacement agent for these additives. An interaction ...

The characteristics that define cake quality can be improved by the use of adequate ingredients and a correct balance of the formulation. Fat is used for its effect on softness and because it imparts flavor and calories. Enzymes such as maltogenic α-amylase can also have a positive effect on cake texture during storage by decreasing amylopectin re-crystallization and thus delaying starch retrogradation providing longer-lasting crumb softness. The objective of this study was to determine the effect of different concentrations of maltogenic α -amylase and fat on the technological and sensory characteristics of cakes. Therefore, balanced formulations with three different fat concentrations (20, 40, and 60 g/100 g, based on the flour content) were used to evaluate the addition of maltogenic α-amylase (0, 500, and 1000 mg/kg). Technological quality determinations were carried out on days 1, 7, 14, and 21 of storage. The best results in terms of cake quality (greater specific volume, higher crumb moisture content, lower crumb firmness, and greater sensory acceptance) were obtained with the combination of 20 g/100 g fat and 1000 mg/kg maltogenic α-amylase (based on the flour content), which proved to be an alternative to reduce the fat levels in the elaboration of this type of product.

Pan bread samples available in the Brazilian market were evaluated for their physicochemical and sensory characteristics. Twelve pan breads, seven white and five whole grain breads, were evaluated. Moisture, water activity (Aw), firmness, and color (L*, a*, b*) of the crumb were evaluated on the first, fourth, seventh, and tenth days after purchasing the breads. Specific volume was evaluated on the first day of analysis with averages of 4.72 and 4.70 mL/g for the white and whole grain breads, respectively. The average results on the first day of analysis were: 37.03% and 41.23% moisture, 0.954 and 0.966 Aw, 276.27 and 267.83 gf firmness, 74.73 and 64.45 L* values, 0.37 and 3.85 a* values, and 15.51 and 18.98 b* values for the white and whole grain breads, respectively. The samples showed an increase in firmness, reduction in moisture and Aw, and no color changes over time. A survey conducted prior to the acceptance test showed that the three most important factors influencing purchase were taste (19.6%), tenderness (16.8%), and expiration date of the product (14.3%). The results showed that 37.2% of the panelists preferred white bread, 62.8% preferred bread with fibers, and 82.6% would probably or definitely buy white bread with fibers.

Partial-hydrothermal hydrolysis using pressurized hot water was applied in waste turmeric, derived from extraction processes that employed supercritical and pressurized fluids, as a sustainable alternative for the recovery of bioactive constituents from this material. The reaction products consisted of a liquid extract of fermentable sugars and a solid fraction, which is a mixed biopolymer with relevant composition in terms of starch and antioxidant constituents. The effects of reaction conditions on resulting products were investigated. Economic evaluation was also performed showing that application of partial-hydrothermal hydrolysis from a residual feedstock is feasible in terms of low spend of energy and materials.

The rheological standards currently used for classifying refined wheat flour for technological quality of bread are also used for whole wheat flours. The aim of this study was to evaluate the rheological and technological behavior of different whole wheat flours, as well as pre-mixes of refined wheat flour with different replacement levels of wheat bran, to develop a dimensionless number that assigns a numerical scale using results of rheological parameters to solve this problem. Through farinograph and extensograph results, most whole wheat flours evaluated presented parameters recommended for bread making, according to the current classification. However, the specific volume of breads elaborated with these flours was not suitable, that is, the rheological analyses were not able to predict the specific volume of pan bread. The development of the Sehn–Steel dimensionless number allowed establishing a classification of whole wheat flours as “suitable” (Sehn–Steel dimensionless number between 62 and 200) or “unsuitable” for the production of pan bread (Sehn–Steel dimensionless number lower than 62). Moreover, an equation that can predict the specific volume of whole pan bread through this dimensionless number was developed.

Baru is a native specie from the Brazilian “cerrado” with interesting nutritional and sensory characteristics. The aim of our study was to characterize baru nut flour (BF) and to explore the possibility of producing reduced-fat baru cupcakes. Four different cupcake formulations were produced wheat flour (WF) containing 30% BF with reductions of 50 (F1), 75 (F2) and 100% (F3) margarine, compared to a control with 100% WF and 100% margarine (FC). BF showed 2.76% moisture, 19.2% proteins, 40.8% lipids, 3.05% ash and 18.51% dietary fiber. The substitution of wheat flour with 30% BF increased the mixing tolerance index and resistance to extension in the rheological analyses; however, these changes did not greatly influence cupcake quality. Firmness was the parameter most affected during shelf life, with statistically significant differences between the formulations. The cupcakes prepared with the blend of 70% WF + 30% BF and with fat reductions (F2 and F3) can be considered “light”, with the reduction of more than 30% margarine and a significant reduction of trans fatty acids. In the sensory analysis, formulation F2 obtained good acceptance scores.

Extending the shelf-life of bakery products has been an important requirement resulting from the mechanization of this industry and the need to increase the distance for the distribution of final products, caused by the increase in production and consumer demand. Technologies based on the interruption of the breadmaking process represent an alternative to overcome product staling and microbiological deterioration. The production of par-baked breads is one of these technologies. It consists of baking the bread in two stages, and due to the possibility of retarding the second stage, it can be said that the bread can always be offered fresh to the consumer. The technology inserts logistics as part of the production process and creates the "hot point" concept, these being the locations where the bread is finalized, such as in the consumers' homes or sales locations. In this work, a review of the papers published on this subject was carried out, and aspects related to both the formulation and the process were considered. This technology still faces a few challenges, such as solving bread quality problems that appear due to process modifications, and these will also be considered. The market for these breads has grown rapidly and the bakery industry searches innovations related to par-baked bread technology.

The use of vital wheat gluten in the baking industry and wheat flour mills aims to improve the rheological characteristics of flour considered unsuitable to obtain products such as sliced bread, French bread, high-fiber breads, and other products that require strong flours. To improve characteristics such as flour strength, dough mixing tolerance, and bread volume, vital wheat gluten is added to flour at levels that can vary from 2% to 10% (flour basis), with 5% being a commonly used dosage. However, the vital wheat gluten commercialized in the market has few quality specifications, especially related to the characteristics of the proteins that constitute it and are responsible for the formation of the viscoelastic gluten network. Information on protein quality is important, because variations are observed in the technological quality of vital wheat gluten obtained from different sources, which could be associated to damage caused to proteins during the obtainment process. Several tests, either physical-chemical analyses, or rheological tests, are carried out to establish gluten quality; however, they are sometimes time-consuming and costly. Although these tests give good answers to specify gluten quality, flour mills, and the baking industries require fast and simple tests to evaluate the uses and/or dosage of vital gluten addition to wheat flour. This review covers the concepts, uses, obtainment processes, and quality analysis of vital wheat gluten, as well as simple tests to help identify details about protein quality of commercial vital wheat gluten.

The Response Surface Methodology was employed to study the effects of adding different dietary fibre sources {wheat bran (WB), resistant starch (RS) and locust bean gum (LBG)} on quality parameters of frozen part-baked pan bread (PB). The experiments were carried out according to a 2 3 central composite rotational design. The results were compared to those obtained in our previous study with conventional bread (CB). Different to that observed for CB, WB did not affect specific volume of part-baked bread. Its effect was possibly masked by the freezing and frozen storage steps. The same occurred with texture acceptance score and purchase intention. The acceptance score for crumb appearance followed the same behaviour of the acceptance score for crumb colour; RS and LBG had little interference, while higher additions of WB made the consumers express higher acceptance. WB showed the same effect on colour parameters for both PB and CB. RS and LBG helped retain moisture. The fibres showed the same profile for moisture throughout the storage period being very similar for PB and CB. The ingredients did not interfere in hardness. Dietary fibre sources can be used, beyond their nutritional importance, for enhanced technological characteristics of PB. 2013 Published by Elsevier Ltd.

The aim of this study was to develop fettuccini type rice fresh pasta by cold extrusion. To produce the pasta, a 2² Central Composite Rotational Design was used, in which the effects of the addition of pre-gelatinized rice flour - PGRF (0-60%) and modified egg albumin - MEA (0-10%) were studied. The dependent variables were the results of the cooking test and of the instrumental texture. The optimum cooking time for all of the formulations of rice fresh pasta was 3 minutes. MEA had a greater effect on increasing the weight of the pasta when compared to that of PGRF. It was found that with the addition of PGRF increase in loss of solids in cooking water, whereas MEA exerted the opposite effect on this parameter. Moreover, the maximum value of MEA (10%) had an optimum effect on pasta firmness, while PGRF had a negative effect on this parameter. The maximum values of PGRF and MEA reduced the stickiness of the pasta. Based on these results and on the parameters considered as most important, the rice pasta with the best technological characteristics was that with the maximum levels of MEA (10%) and no addition of PGRF (0%). This product was submitted to sensory and microbiological analyses, with good results.

The Response Surface Methodology was employed to study the effects of adding different dietary fibre sources (wheat bran, resistant starch and locust bean gum), on process and quality parameters of pan bread. The experiments were carried out according to a 23 central composite rotational design (CCRD). With the experimental results or responses, the effect of each variable was calculated and the interactions between them were determined. For some parameters, such as proofing time, crust colour acceptance, crust appearance acceptance, taste acceptance and aroma acceptance, fibre addition did not present a significant effect. For the remaining parameters evaluated, it was possible to establish a mathematical model to explain the effect of the different dietary fibre sources. High-speed mixing time, crumb colour acceptance, crumb appearance acceptance and texture acceptance were influenced by the three different fibre sources studied. Wheat bran was the only fibre source that influenced specific volume and crumb chroma and hue angle. Wheat bran and locust bean gum (LBG) contributed to retain moisture in the crumb during all the storage period.

The aim of this study was to verify the influence of the addition of the enzyme xylanase (four concentrations: 0, 4, 8, and 12 g.100 kg-1 flour) on the characteristics of loaf bread made with white wheat flour or whole grain wheat flour. Breads made from white flour and added with xylanase had higher specific volumes than those of the control sample (no enzyme); however, the specific volume did not differ significantly (p < 0.05) among the breads with different enzyme concentrations. All formulations made from whole grain wheat flour and added with xylanase also had specific volumes significantly higher than those of the control sample, and the highest value was found for the 8 g xylanase.100 kg-1 flour formulation. With respect to moisture content, the formulations with different enzyme concentrations showed small significant differences when compared to the control samples. In general, breads made with the addition of 8 g enzyme.100 kg-1 flour had the lowest firmness values, thus presenting the best technological characteristics.O objetivo deste estudo foi verificar a influência da adição da enzima xilanase (quatro concentrações: 0, 4, 8 e 12 g.100 kg-1 de farinha) nas características de pães de forma obtidos com farinha de trigo comum ou farinha de trigo de grão inteiro. Os pães produzidos com farinha comum com adição de xilanase apresentaram maior volume específico que o controle (sem enzima), porém não diferiram significativamente (p < 0,05) dos pães com as diferentes concentrações da enzima. Todas as formulações com farinha de grão inteiro adicionadas de xilanase também apresentaram volume específico significativamente maior que o controle, sendo o maior valor encontrado na formulação com 8 g xilanase.100 kg-1 de farinha. Quanto à umidade, as diferentes concentrações da enzima apresentaram pequena diferença significativa em relação ao controle. Em geral, os pães obtidos com adição de 8 g enzima.100 kg-1 de farinha apresentaram os menores valores de firmeza, apresentando as melhores características tecnológicas.

Summary The use of bran and whole grain flour changes dough rheology and causes difficulties in manufacturing bakery products. The aim of this study was to analyse the influence of substituting refined wheat flour (WF) by wheat bran (WB; 5%, 10%, 20%, 30% and 40%) or whole grain wheat flour (WGWF; 10%, 20%, 30%, 40% and 50%) on dough rheological properties and pan bread quality characteristics. The addition of WB and WGWF increased water absorption and resistance to extension and decreased stability, extensibility and peak viscosity. Effects with WB were more pronounced. The presence of WB or WGWF increased crumb moisture content, firmness and hardness and decreased specific volume of pan bread. It is important to set new farinographic and extensographic standards when using WB and WGWF, allowing for a correct correlation between rheology and quality characteristics of bakery products, as the same standards used for WF are not valid.

Omega-3 enriched foods are considered functional foods, however they may present undesirable sensory characteristics due to oxidation. The objective of this study was to evaluate the influence of the addition of 0.00–5.00 g/100 g microencapsulated omega-3 fatty acids (MO) and of 0.000–0.100 g/100 g rosemary extract (RE) on the technological and sensory quality of white pan bread, following a 2 2 central composite rotational design (CCRD). The responses evaluated were the specific volume, texture, moisture and color, and the scores obtained in the sensory acceptance test for appearance, aroma, flavor, texture and overall acceptance, and purchase intention. Increasing MO concentration reduced specific volume and lightness and increased firmness and color saturation. Increasing RE concentration presented only a small effect on the reduction of lightness. In the sensory acceptance test, all samples presented acceptable scores (>5).

The objective of this work was to study the effect of process temperature and active chlorine concentration on the main properties of Pine nut starch (PN). Samples of PN were oxidized with sodium hypochlorite at concentrations varying from 0.5 to 4.0 g active chlorine/100 g starch, at temperatures varying from 20 to 45°C according to a central composite rotational design, analyzing the results using response surface methodology. The concentration of active chlorine had an effect on the WSI, the quantity of carboxyl and carbonyl groups, the AM content and the percentage of light transmittance (650 nm) of the PN. The effect of temperature was observed on the water solubility index, the quantity of carbonyl groups and the percentage of light transmittance (650 nm) of the PN. Oxidation was more intense in the starch treated with 3.5% active chlorine.

The aim of this study was to determine the influence of process parameters and Passion Fruit Fiber (PFF) addition on the Glycemic Index (GI) of an extruded breakfast cereal. A 2³ Central Composite Rotational Design (CCRD) was used, with the following independent variables: raw material moisture content (18-28%), 2nd and 3rd barrel zone temperatures (120-160 ºC), and PFF (0-30%). Raw materials (organic corn flour and organic PFF) were characterized as to their proximate composition, particle size, and in vitro GI. The extrudates were characterized as to their in vitro GI. The Response Surface Methodology (RSM) and Principal Component Analysis (PCA) were used to analyze the results. Corn flour and PFF presented 8.55 and 7.63% protein, 2.61 and 0.60% fat, 0.52 and 6.17% ash, 78.77 and 78.86% carbohydrates (3 and 64% total dietary fiber), respectively. The corn flour particle size distribution was homogeneous, while PFF presented a heterogeneous particle size distribution. Corn flour and PFF presented values of GI of 48 and 45, respectively. When using RSM, no effect of the variables was observed in the GI of the extrudates (average value of 48.41), but PCA showed that the GI tended to be lower when processing at lower temperatures (158 ºC). When compared to white bread, the extrudates showed a reduction of the GI of up to 50%, and could be considered an interesting alternative in weight and glycemia control diets. Este trabalho visou avaliar o Índice Glicêmico (IG) in vitro de cereal matinal extrudado à base de farinha de milho (MI) e farelo de maracujá (MA) orgânicos. As matérias-primas foram caracterizadas (composição centesimal, tamanho de partícula e IG) e foi utilizado um planejamento experimental completo 2³ para a obtenção dos extrudados, nos quais as variáveis independentes foram: teor de umidade da matéria-prima (18 a 28%), temperatura de extrusão (120 a 160 ºC) e adição de farelo de maracujá (0 a 30%), tendo o IG como resposta analisada pela Metodologia de Superfície de Resposta (MSR) e Análise de Componentes Principais (ACP). MI e MA apresentaram 8,5 e 7,63% de proteína, 2,61 e 0,60% de gordura, 0,52 e 6,17% de cinzas, 78,77 e 78,86% de carboidratos (3 e 64% de fibra alimentar total) e 48 e 45 de IG, respectivamente. MI teve distribuição homogênea de partículas; já a de MA foi heterogênea. A MSR não mostrou variação significativa no IG (média = 48,41), mas a ACP indicou que o IG tende a ser menor em extrudados com temperaturas de extrusão abaixo de 128 ºC, e maior acima de 158 ºC. O cereal matinal apresentou redução de até 50% no IG, quando comparado com pão branco (100%), podendo ser benéfico à saúde.

Breadmaking is a complex process that involves a series of parameters that must be controlled. Rheological measurements are often used to predict the behavior of wheat dough during processing and the quality of the final product. There are many different dietary fiber sources that can be used to enhance the nutritional quality of bread. However, they will affect processing and final product quality. Response surface methodology (RSM) was employed to study the effects of adding different dietary fiber sources (wheat bran, resistant starch, and locust bean gum) on farinographic parameters of wheat flour. The experiments were conducted according to a 23 central composite rotational design (CCRD). With the experimental results or responses (farinographic parameters), the effect of each variable was calculated and the interactions between them were determined. Models that explain the effects of the different fiber sources on water absorption, arrival time, dough development time, and mixing tolerance ...

This study applied Artificial Neural Network (ANN) technology to formulate zero trans fat blends derived from soybeans and to evaluate their performance when applied to the processing of sweet laminated biscuits. For the formulation of the blends, two interesterified soybean fats and soybean oil were used as bases. They were characterized in terms of melting point, solid fat content and fatty acid composition; and the biscuits produced were analyzed for their technological (dimensions, mass, volume, expansion, instrumental color and texture, moisture gradient and cracking) and physicochemical characteristics (total fat and moisture contents, water activity and fatty acid composition). It was possible to verify the use of ANN to develop zero trans fats derived from soybeans for application in sweet laminated biscuits, which represents an operational and financial advantage. Moreover, we showed the viability of using soybean fats/oil, raw materials of greater availability and lower cost, for the production of biscuits.

Este trabalho avaliou a influência da aplicação de coberturas comestíveis na aceitação sensorial e na intenção de compra de bolos de chocolate. Os tratamentos estudados foram: sem cobertura e sem embalagem; embalados em sacos de polipropileno; revestidos com coberturas à base de 10% de gelatina, 10% de gelatina com 10% de ácido esteárico, 10% de amido modificado, 18% de cera de carnaúba e fondant. Nos dias 1 e 3 de estocagem, os bolos com e sem coberturas foram avaliados quanto à aceitação da cor, aroma, sabor, textura e aceitação global, além da intenção de compra. Os bolos recobertos com fondant foram os mais bem aceitos nos atributos avaliados, apresentando elevada intenção de compra. Os bolos com as demais coberturas apresentaram uma aceitação similar aos bolos controle não recobertos, com e sem embalagem. No entanto, sua intenção de compra ficou abaixo do desejável. As coberturas eram perceptíveis sensorialmente e não conferiram características próximas às do fondant, provavelmente frustrando os provadores, que esperavam bolos com coberturas/recheios mais ricos. Apesar disto, todas as coberturas avaliadas apresentaram desempenho similar à embalagem na manutenção da textura dos bolos.This study evaluated the influence of the application of edible coatings in the sensory acceptance and purchase intention of chocolate cakes. The treatments studied were: without coating or packaging; packed in polyethylene bags; covered with coatings based on 10% gelatin, 10% gelatin with 10% stearic acid, 10% modified starch, 18% "carnaúba" wax, and fondant. On days 1 and 3 of storage, the cakes with and without coatings were evaluated in terms of color, aroma, flavor, texture and global acceptance, as well as purchase intention. The cakes covered with fondant presented the greatest acceptance for the attributes evaluated and a high purchase intention. The cakes with the other coatings presented a similar acceptance to the control cakes without coatings, with or without packaging. Nevertheless, their purchase intention was lower than desirable. The coatings were sensorially perceptible and did not confer characteristics similar to fondant, probably frustrating the panelists, who expected cakes with richer icings/fillings. Notwithstanding, all coatings evaluated presented performance similar to that of those packed in plastic film when the cake texture was considered.

Este trabalho avaliou a influência da aplicação de coberturas comestíveis na aceitação sensorial e na intenção de compra de bolos de chocolate. Os tratamentos estudados foram: sem cobertura e sem embalagem; embalados em sacos de polipropileno; revestidos com coberturas à base de 10% de gelatina, 10% de gelatina com 10% de ácido esteárico, 10% de amido modificado, 18% de cera de carnaúba e fondant. Nos dias 1 e 3 de estocagem, os bolos com e sem coberturas foram avaliados quanto à aceitação da cor, aroma, sabor, textura e aceitação global, além da intenção de compra. Os bolos recobertos com fondant foram os mais bem aceitos nos atributos avaliados, apresentando elevada intenção de compra. Os bolos com as demais coberturas apresentaram uma aceitação similar aos bolos controle não recobertos, com e sem embalagem. No entanto, sua intenção de compra ficou abaixo do desejável. As coberturas eram perceptíveis sensorialmente e não conferiram características próximas às do fondant, provavelmente frustrando os provadores, que esperavam bolos com coberturas/recheios mais ricos. Apesar disto, todas as coberturas avaliadas apresentaram desempenho similar à embalagem na manutenção da textura dos bolos. This study evaluated the influence of the application of edible coatings in the sensory acceptance and purchase intention of chocolate cakes. The treatments studied were: without coating or packaging; packed in polyethylene bags; covered with coatings based on 10% gelatin, 10% gelatin with 10% stearic acid, 10% modified starch, 18% "carnaúba" wax, and fondant. On days 1 and 3 of storage, the cakes with and without coatings were evaluated in terms of color, aroma, flavor, texture and global acceptance, as well as purchase intention. The cakes covered with fondant presented the greatest acceptance for the attributes evaluated and a high purchase intention. The cakes with the other coatings presented a similar acceptance to the control cakes without coatings, with or without packaging. Nevertheless, their purchase intention was lower than desirable. The coatings were sensorially perceptible and did not confer characteristics similar to fondant, probably frustrating the panelists, who expected cakes with richer icings/fillings. Notwithstanding, all coatings evaluated presented performance similar to that of those packed in plastic film when the cake texture was considered.

In this work, the effects of thermoplastic extrusion process parameters (raw material moisture content and temperature) and the addition of functional ingredients (lycopene and soy protein) on quality characteristics of a base-formulation for extruded corn snacks were studied, with the objective of developing an easy-to-eat functional product. A single-screw Labor PQ 30 model Inbramaq extruder was used for extrusion and a central composite rotational design (CCRD) was followed. The independent variables were: i) percentage of soy protein isolate (0-30%); ii) percentage of lycopene preparation (0-0.1%); iii) raw material moisture content (20-30%); and iv) 5th zone temperature (100-150 °C). The expansion index reached maximum values with the lowest raw material moisture content (20%) and intermediate temperatures (approximately 125 °C). Instrumental hardness was higher with high moisture and low temperature; however, increasing the percentage of soy protein was beneficial for the texture of the product, reducing hardness. The red color intensity increased with the increase in lycopene content and moisture, and with the reduction of temperature. Sensory acceptance tests were carried out for two products, with maximum percentages of the functional ingredients, 20% moisture and temperatures of 125 and 137 °C, with greater acceptance for the product extruded at 125 °C.Neste trabalho, estudou-se a influência de parâmetros do processo de extrusão termoplástica (umidade da matéria-prima e temperatura) e da adição de ingredientes funcionais (licopeno e proteína de soja) sobre características de qualidade de uma formulação-base para snacks extrusados de milho, com o objetivo de desenvolver um alimento funcional de fácil consumo. Utilizou-se um extrusor monorrosca Inbramaq, modelo Labor PQ 30, e seguiu-se um planejamento experimental com as seguintes variáveis independentes: i) teor de isolado proteico de soja (0 a 30%); ii) teor de preparado de licopeno (0 a 0,1%); iii) umidade da matéria-prima (20 a 30%); e iv) temperatura do extrusor na zona 5 (100 a 150 °C). O índice de expansão atingiu valores máximos com o menor valor de umidade da matéria-prima (20%) e temperatura intermediária (aproximadamente 125 °C). A dureza instrumental foi mais elevada com umidade alta e temperatura baixa, entretanto, o aumento do teor de proteína de soja foi benéfico para a textura do produto final, reduzindo a dureza. A intensidade da coloração vermelha aumentou com o aumento do teor de licopeno e da umidade, e com a diminuição da temperatura. Foram realizados testes de aceitação sensorial para dois produtos, com os teores máximos dos ingredientes funcionais, 20% umidade e temperaturas de 125 e 137 °C, obtendo-se maior aceitação para o produto extrusado a 125 °C.

Gluten is the main component responsible for permitting the production of several types of bread from wheat flour. Its strength can be evaluated by way of rheological analyses. Oxidants act on the gluten proteins forming disulfide bonds and strengthening the dough. In the present work, the effect of different oxidizing agents on the rheological properties of doughs prepared from white flour and from whole-grain flour and on the specific volume of French rolls made with white flour, was studied. The chemical oxidants ascorbic acid (AA), azodicarbonamide (ADA) and potassium bromate (BR); and the oxidizing enzyme glucose oxidase (GO) were used, all at the same concentration of 40 mg.kg–1 flour. In the farinographic analyses, the effect of GO on the increase in stability of the white flour dough was more visible. In the extensographic analyses, AA and ADA showed more significant increases in the resistance to extension of both the white flour and whole-grain flour doughs. AA and ADA also presented a greater effect on the specific volume of French rolls. Surprisingly, the action of BR was not observed in most of the rheological analyses (only in the extensographic analyses of white flour), nor in the specific volume of the rolls.

Organic passion fruit fiber is obtained from organic passion fruit rind and is an interesting source of dietary fiber with potential for use in food products such as breakfast cereals. However, various researchers have confirmed the presence of cyanogenic compounds in passion fruit. The objective of this study was to evaluate the effect of the thermoplastic extrusion process on the residual quantity of total cyanogenic compounds (TCC) in extruded organic breakfast cereal produced with corn flour and different levels of passion fruit fiber added to the formulation. For the production of the extrudates, a 23 complete factorial design was followed, that permitted the analysis of the results by response surface methodology. The effects of the quantity of passion fruit fiber (0–30%), feed moisture content (18–28%) and barrel temperature (120–160°C) on the residual quantity of TCC were studied. The raw passion fruit fiber presented 748.3 mg/kg of TCC. The extruded products presented TCC contents of 0–2...

Coberturas comestíveis biodegradáveis são uma alternativa às embalagens sintéticas, que causam preocupações ambientais. Este trabalho avaliou o efeito de diferentes tipos de coberturas sobre propriedades físico-químicas de bolo de chocolate durante a estocagem, em comparação com bolo sem cobertura (CO) e bolo sem cobertura embalado em polipropileno (EMB). As seguintes coberturas foram aplicadas sobre os bolos: 10% gelatina (GE), 10% gelatina com 10% ácido esteárico (GE + AE), 18% cera de carnaúba (CE), 10% amido modificado (AM) e fondant (FO). Os bolos foram avaliados durante 10 dias de estocagem. FO e EMB apresentaram menor perda de massa, enquanto todos os demais tratamentos apresentaram valores superiores a CO. GE, GE + AE e EMB apresentaram a menor redução da atividade de água, enquanto CE e CO apresentaram a maior redução. As superfícies dos bolos recobertos estavam mais duras que as de CO e EMB. Os maiores valores para dureza e mastigabilidade foram encontrados para CE e CO e os menores, para EMB, GE e GE + AE. Em relação à cor, GE + AE foi diferente dos demais tratamentos, devido à presença do ácido esteárico. Os resultados indicam que a perda de massa dos bolos pode ser atribuída também à perda de água das coberturas.Biodegradable edible icing or frosting is an alternative to synthetic packaging that causes environmental concerns. This work evaluated the effect of different types of frosting on the physical-chemical properties of chocolate cake during storage in comparison to cakes without icing or frosting (C) and cakes without frosting packed in polypropylene (CP). The following frostings were applied to the cakes: 10% gelatin (GE), 10% gelatin with 10% stearic acid (GE+SA), 18% "carnaúba" wax (CW), 10% modified starch (MS), and fondant (FO). The cakes were analyzed during 10 days of storage. FO and CP presented the lowest mass loss while all other treatments presented higher values than C. GE, GE+SA, and CP presented the lowest reduction of water activity while CW and C presented the highest reduction. The surfaces of the frosted cakes were harder than C and CP. The highest values for hardness and chewiness were found for CW and C and the lowest for CP, GE, and GE+SA. With respect to color, GE+SA was different from the remaining cakes due to the presence of the stearic acid. The results indicate that the mass loss of the cakes could also be attributed to the loss of water from the frostings.

O presente trabalho avaliou a utilização de farelo de trigo e polidextrose como fontes de fibra no enriquecimento de biscoitos de polvilho. Utilizou-se a Metodologia de Superfície de Resposta para verificar a influência da adição destes ingredientes nos parâmetros de qualidade dos biscoitos. As respostas avaliadas do planejamento experimental fatorial completo 2² foram o volume específico, a dureza instrumental, a umidade e a cor - parâmetros L, a* e b*. Para as respostas: volume específico e dureza instrumental, todos os fatores foram significativos, a 95% de confiança, com R² = 0,9307 e 0,8091, respectivamente. Pela análise das superfícies geradas, pode-se observar que o farelo de trigo e a polidextrose reduziram o volume específico e o farelo teve maior efeito no aumento da dureza. A substituição de polvilho azedo por farelo de trigo e polidextrose nas proporções de 1,5 e 5%, respectivamente, gerou uma amostra rica em fibras, com 6,23% de fibra alimentar (calculado teoricamente), sem prejuízo considerável para as características de expansão e dureza, e com boa aceitação sensorial.This work evaluated the use of wheat bran and polidextrose as fiber sources to enrich fermented cassava starch biscuits. The Response Surface Methodology was used to verify the influence of the addition of these fiber sources on the quality parameters of the biscuits. The responses of the 2² central composite rotational experimental design that were evaluated were specific volume, hardness, and moisture and color - parameters L, a*, and b*. For the specific volume and hardness responses, all factors were significant: 95% confidence level, with R² of 0.9307 and 0.8091, respectively. Analyzing the surfaces obtained it could be observed that the wheat bran and polidextrose reduced the specific volume and the wheat bran had a greater effect in increasing hardness. The substitution of fermented cassava starch by wheat bran and polidextrose in proportions of 1.5 and 5%, respectively, produced a fiber-rich sample with 6.23% dietary fiber (calculated theoretically) without affecting the expansion and texture characteristics negatively and with a good sensory acceptance.

O presente trabalho avaliou a utilização de farelo de trigo e polidextrose como fontes de fibra no enriquecimento de biscoitos de polvilho. Utilizou-se a Metodologia de Superfície de Resposta para verificar a influência da adição destes ingredientes nos parâmetros de qualidade dos biscoitos. As respostas avaliadas do planejamento experimental fatorial completo 2² foram o volume específico, a dureza instrumental, a umidade e a cor - parâmetros L, a* e b*. Para as respostas: volume específico e dureza instrumental, todos os fatores foram significativos, a 95% de confiança, com R² = 0,9307 e 0,8091, respectivamente. Pela análise das superfícies geradas, pode-se observar que o farelo de trigo e a polidextrose reduziram o volume específico e o farelo teve maior efeito no aumento da dureza. A substituição de polvilho azedo por farelo de trigo e polidextrose nas proporções de 1,5 e 5%, respectivamente, gerou uma amostra rica em fibras, com 6,23% de fibra alimentar (calculado teoricamente), sem prejuízo considerável para as características de expansão e dureza, e com boa aceitação sensorial. This work evaluated the use of wheat bran and polidextrose as fiber sources to enrich fermented cassava starch biscuits. The Response Surface Methodology was used to verify the influence of the addition of these fiber sources on the quality parameters of the biscuits. The responses of the 2² central composite rotational experimental design that were evaluated were specific volume, hardness, and moisture and color - parameters L, a*, and b*. For the specific volume and hardness responses, all factors were significant: 95% confidence level, with R² of 0.9307 and 0.8091, respectively. Analyzing the surfaces obtained it could be observed that the wheat bran and polidextrose reduced the specific volume and the wheat bran had a greater effect in increasing hardness. The substitution of fermented cassava starch by wheat bran and polidextrose in proportions of 1.5 and 5%, respectively, produced a fiber-rich sample with 6.23% dietary fiber (calculated theoretically) without affecting the expansion and texture characteristics negatively and with a good sensory acceptance.

A tendência do consumidor atual é utilizar alimentos de fácil preparo que, adicionalmente à qualidade nutritiva, tragam benefícios à saúde. Neste trabalho, uma massa alimentícia fresca funcional foi desenvolvida pela incorporação de Isolado Protéico de Soja (IPS) e polidextrose, utilizando páprica como corante. O consumo de IPS pode contribuir para a diminuição dos níveis de colesterol, enquanto a polidextrose, funcionando como fibra, pode promover a redução de risco de câncer de cólon. A otimização da formulação foi realizada utilizando-se um delineamento fatorial completo 23, considerando como variáveis independentes os teores de: i) IPS; ii) polidextrose; e iii) páprica. Os efeitos destas variáveis na qualidade da massa alimentícia foram avaliados em função das características físico-químicas (cor e teste de cozimento), textura instrumental e propriedades sensoriais. Na avaliação dos parâmetros físicos, observou-se que a cor instrumental da massa crua foi influenciada apenas pelo teor de páprica; já o tempo de cozimento (2,5 minutos), o aumento de massa (1,40 a 1,64%) e a perda de sólidos (3,80 a 5,56%) não foram influenciados pelos ingredientes utilizados; e a elasticidade (parâmetro da textura instrumental) foi reduzida com o aumento do teor de polidextrose. Na avaliação sensorial da massa crua, o aumento na porcentagem de IPS e a redução na porcentagem de polidextrose afetaram positivamente a aceitação global e a intenção de compra; e os aumentos nas porcentagens de IPS e de páprica aumentaram a aceitação da cor. Na avaliação sensorial da massa cozida, observou-se que o IPS teve influência positiva sobre a textura, enquanto que a polidextrose e a páprica afetaram negativamente este parâmetro. Entretanto, na avaliação da intenção de compra da massa cozida, não houve influência dos ingredientes adicionados. Os percentuais ideais de adição de polidextrose, isolado protéico de soja e páprica foram de 3,5, 8,0 e 1,5%, respectivamente.The trend of the current consumer is to use foods that are easy to prepare and that besides having nutritional quality provide health benefits. In this work, fresh food with functional characteristics was developed incorporating Soy Protein Isolate (SPI) and polidextrose using paprika as the coloring agent. The consumption of IPS could contribute to decrease cholesterol levels while polidextrose, acting as a fiber, could promote the reduction of risk of colon cancer. The optimization of the formulation was carried out using a 23 complete factorial design considering independent variables the following contents: i) SPI; ii) polidextrose; and iii) paprika. The effects of these variables on the quality of the food were evaluated through physical-chemical characteristics (color and cooking test), instrumental texture, and sensory analysis. Regarding the physical parameters, instrumental color of the raw pasta was affected only by the addition of paprika. The parameters cooking time (2.5 minutes), increase in mass (1.40 to 1.64%), and loss of solids (3.80 to 5.56%) were not influenced by the ingredients used. Elasticity (instrumental texture parameter) was reduced with the increase of polidextrose. Regarding sensory analysis of the raw food, an increase in the addition of SPI and a reduction in the addition of polidextrose positively affected global acceptance and purchase intention. An increases in SPI and paprika increased color acceptance. Regarding sensory analysis of the cooked food, SPI had a positive effect on texture while polidextrose and paprika negatively affected this parameter. Nevertheless, the ingredients used did not influence purchase intention of the cooked food. The ideal percentages of polidextrose, soy protein isolate, and paprika were 3.5, 8.0, and 1.5%, respectively.

The sum of wheat flour and corn starch was replaced by 10, 20, or 30% whole amaranth flour in both conventional (C) and reduced fat (RF) pound cakes, and the effects on physical and sensory properties of the cakes were investigated. RF presented 33% fat reduction. The increasing amaranth levels darkened crust and crumb of cakes, which decreased color acceptability. Fresh amaranth-containing cakes had similar texture characteristics to the controls, evaluated both instrumentally and sensorially. Sensory evaluation revealed that replacement by 30% amaranth flour decreased C cakes overall acceptability scores, due to its lower specific volume and darker color. Amaranth flour levels had no significant effect on overall acceptability of RF cakes. Hence, the sum of wheat flour and corn starch could be successfully replaced by up to 20% amaranth flour in C and up to 30% in RF pound cakes without negatively affecting sensory quality in fresh cakes. Moisture losses for all the cakes were similar, ≈1% per ...

Neste trabalho, estudou-se a aplicação da enzima lipase e do emulsificante monoglicerídeo em pão de forma enriquecido com fibras, com o objetivo de verificar a possibilidade de substituição do emulsificante pela enzima. Inicialmente, foi realizada a caracterização das matérias-primas principais (farinha e farelo de trigo). Os pães de forma foram elaborados pelo método de massa direta. Foi utilizado um planejamento experimental do tipo composto central rotacional com duas variáveis independentes: i) dosagem de lipase; e ii) dosagem de monoglicerídeo e, paralelamente, realizou-se um teste controle (sem adição de lipase e monoglicerídeo) para comparação. As variáveis dependentes foram as características de qualidade dos pães: i) volume específico; ii) aceitação sensorial (aparência, textura, aroma e sabor); e iii) vida de prateleira avaliada pela umidade do miolo e firmeza dos pães após 1, 4 e 7 dias do forneamento. Dentro das faixas estudadas, foi possível verificar que somente a umidade dos pães no quarto e sétimo dia após o processamento foi influenciada pela variação das dosagens de lipase e monoglicerídeo. Na avaliação sensorial, verificou-se que as notas médias atribuídas aos pães do teste controle foram inferiores à menor nota média dos ensaios do planejamento experimental, com exceção do sabor e aroma. Como não foi possível obter modelos matemáticos para todas as respostas, foram selecionados os ensaios 5 (1% monoglicerídeo), 7 (25 ppm lipase) e 9 (25 ppm lipase e 1% monoglicerídeo) do planejamento experimental, e o teste controle, para a avaliação dos resultados por análise de variância. Nas condições em que os ensaios foram conduzidos e para as faixas de lipase (0 a 50 ppm) e monoglicerídeo (0 a 2%) estudadas, verificou-se a possibilidade de substituir o monoglicerídeo por lipase em formulação de pão de forma enriquecido com fibras. In this work, the application of lipase and monoglyceride in fiber enriched pan bread was studied, to verify the possibility of substituting the emulsifier by the enzyme. Initially, the main raw materials (flour and wheat bran) were characterized. The pan breads were produced using the straight dough method. A central composite rotational design was used, with two independent variables: i) lipase dosage; and ii) monoglyceride dosage and, in parallel, a control test was carried out (without the addition of lipase and monoglyceride) for comparison. The dependent variables or responses were the quality characteristics of the breads: i) specific volume; ii) sensory acceptance (appearance, texture, aroma and taste); and iii) shelf life evaluated by crumb moisture and firmness after one, four and seven days from baking. Within the ranges studied, it was possible to verify that only crumb moisture on the fourth and seventh days after processing was influenced by the variation of the lipase and monoglyceride dosages. In the sensory evaluation, it was observed that the average scores attributed to the control breads were lower than the lowest average of the experimental design trials, except for taste and aroma. As it was not possible to obtain mathematical models for all the responses, Assays 5 (1% monoglyceride), 7 (25 ppm lipase) and 9 (25 ppm lipase and 1% monoglyceride) of the experimental design, and the control test, were selected for the evaluation of the results by analysis of variance. In the conditions used and for the dosages of lipase (0 to 50 ppm) and monoglyceride (0 to 2%) used, the possibility to substitute monoglyceride by lipase in fiber enriched pan bread was verified.

Filmes compostos de gelatina com amidos nativos de trigo, sorgo, batata e arroz foram produzidos separadamente e caracterizados quanto às propriedades físico-químicas (solubilidade em água e barreira ao vapor de água), físicas (espessura e opacidade) e mecânicas (resistência à tração e porcentagem de elongação na ruptura). As mesmas soluções filmogênicas foram preparadas e aplicadas em uvas Crimson para avaliação sensorial e acompanhamento da perda de massa durante 22 dias. As coberturas de sorgo e arroz foram as mais eficientes na extensão da vida útil (aumento de 10 dias). Entretanto, em relação aos atributos sensoriais, as uvas com cobertura de arroz não diferiram estatisticamente do controle, que apresentou as menores notas para os parâmetros de aparência global e intenção de compra. O filme de sorgo apresentou uma permeabilidade ao vapor de água de 5,40 g.mm.m-2.d.kPa, resistência à tração de 85,89 MPa, elongação de 6,61% e opacidade de 40%. Mesmo não apresentando os melhores valores de caracterização, como filme, tornou-se a melhor opção como cobertura. Na avaliação sensorial, as uvas cobertas obtiveram aceitação igual ou maior que o controle quanto à aparência global, brilho, cor e intenção de compra. Na degustação das uvas, nenhuma das coberturas exerceu influência significativa no aroma, sabor e textura, sendo aceitas pelo consumidor em todos os parâmetros.Films based on gelatin and native starches from wheat, sorghum, potato and rice were produced separately and characterized as to their physical-chemical (water solubility and water vapor permeability), physical (thickness and opacity) and mechanical (resistance to traction and percentage elongation at rupture) properties. The same solutions were prepared and applied to Crimson grapes for sensory evaluation and determination of weight loss over 22 days. The sorghum and rice coatings were the most efficient in their extending shelf life (a ten day increase). However, with respect to sensory attributes, the grapes with the rice coating did not show a statistical difference when compared to the control, which presented the lowest scores for global appearance purchase. The sorghum coating presented a water vapor permeability of 5.40 g.mm.m-2.d.kPa, resistance to traction of 85.89 MPa, stretching of 6.61% and opacity of 40%. This film did not present the best characterization values, but was the best coating option. In the sensory evaluation, the coated grapes had a better or similar acceptance, when compared to the control, as to global appearance, shine, color and purchase. With respect to the eating characteristics of the grapes, none of the coatings significantly influenced aroma, flavor and texture, and were accepted by the consumers in every parameter.

This study aimed to verify the potential of extruded wheat flour (EWF) or pre-gelatinized cassava starch (PGS) to improve the process and the quality of French bread elaborated from frozen dough. Three formulations were prepared: 100% control wheat flour (CWF) and the other two formulations with 5% substitution of wheat flour by EWF or PGS. Frozen doughs were frozen stored for seven days and after this period they were thawed, fermented, baked and evaluated for physical, chemical and technological characteristics. Available glucose levels found for EWF (12 g/100 g), and PGS (11.7 g/100 g) in relation to CWF (7.1 g/100 g) showed higher sugar availability for yeasts at the initial stage of proofing, and may also have had a cryoprotective effect when freezing bread doughs. The frozen doughs with EWF or PGS, when thawed and fermented, presented higher volume increase, but after baking, they presented lower volume when compared to the control bread. The results of this study are promising for the use of extruded wheat flour or pre-gelatinized cassava starch as sugar providers for doughs' post-freezing proofing process, improving frozen dough process of French-type bread.

This study evaluates the effect of the incorporation of whole-grain wheat flour (WGWF) and of extrusion process parameters on the nutritional and technological quality of breakfast cereals. The corn flour-based breakfast cereals were elaborated in a twin-screw extruder following a rotatable central composite design with varied WGWF (0-100%), feed moisture (14-24%) and zones 3 and 4 barrel temperature (76-143 °C). Dietary fibre and resistant starch were significantly increased with WGWF addition. Total and digestible starch showed a decrease when WGWF increased. The RVA parameters were significantly affected by all the extrusion conditions and WGWF content. The cell structure of the extrudates was dependent of WGWF and moisture., Financial support of São Paulo Research Foundation – FAPESP (Brazil, Project 2012/23281-2), Coordination for the Improvement of Higher Education Personnel – CAPES (Brazil, author Ludmilla Carvalho Oliveira's scholarship), Spanish National Research Council (CSIC) and the Generalitat Valenciana (Spain, Project Prometeo 2012/064). They thank the University of Campinas (UNICAMP) and the Spanish Scientific Research Council (CSIC) for allowing carrying out the study. The authors are also grateful to Milhão Alimentos™ (Goiás, Brazil) for supplying the corn flour.

Samples of cottonseed oil, partially hydrogenated cottonseed oil and their blends, with iodine values between 60 and 110, tocopherol-stripped or not by aluminium oxide treatment, were submitted to thermal oxidation, at 180 °C, for 10 hours. Samples were collected at 0, 2, 5, 8 and 10 hours, for the determination of dimers and polymers (degradation compounds) and of tocopherols. The influence of the degree of hydrogenation on the formation of dimers and polymers and the role of originally present tocopherols in the protection of fats and oils against thermal degradation was verified. The degradation curves for tocopherols showed a fast destruction rate for the tocopherols present in cottonseed fats and oil (α and γ-tocopherols), with residual levels close to zero after 10 hours under thermal oxidation conditions. Nevertheless, samples with their natural tocopherols presented a slower rate of thermal degradation. The unsaturation degree was apparently more important in the protection against thermal degradation than the content of tocopherolsMuestras de aceite de algodón, aceite de algodón parcialmente hidrogenado y sus mezclas, con índices de yodo de 60 a 110, tratadas o no con óxido de aluminio, fueron sometidas a termoxidación, a 180 °C, durante 10 horas. Se retiraron muestras en los tiempos 0, 2, 5, 8 y 10 horas, para determinación de dímeros y polímeros (compuestos de degradación) y de tocoferoles. Se verificó la influencia del grado de hidrogenación sobre la formación de dímeros y polímeros, y también el papel de los tocoferoles originalmente presentes en el aceite y en las grasas, en la protección contra la degradación térmica. Las curvas de degradación de los tocoferoles mostraron una destrucción bastante rápida de los tocoferoles presentes en el aceite y en las grasas de algodón (α y γ-tocoferoles), con niveles residuales próximos a cero después de 10 horas de termoxidación. Aún así, muestras con sus tocoferoles naturales tuvieron una degradación térmica más lenta. El grado de insaturación parece ser más importante en la protección contra la degradación térmica que el contenido de tocoferoles.

Nutrients composition, phenolic compounds, antioxidant activity and estimated glycemic index (EGI) were evaluated in sorghum bran (SB) and decorticated sorghum flour (DSF), obtained by a rice-polisher, as well as whole sorghum flour (WSF). Correlation between EGI and the studied parameters were determined. SB presented the highest protein, lipid, ash, β-glucan, total and insoluble dietary fiber contents; and the lowest non-resistant and total starch contents. The highest carbohydrate and resistant starch contents were in DSF and WSF, respectively. Phenolic compounds and antioxidant activities were concentrated in SB. The EGI values were: DSF 84.5 ± 0.41; WSF 77.2 ± 0.33; and SB 60.3 ± 0.78. Phenolic compounds, specific flavonoids and antioxidant activities, as well as total, insoluble and soluble dietary fiber and β-glucans of sorghum flour samples were all negatively correlated to EGI. RS content was not correlated to EGI.

Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior. Fundacao de Amparo a Pesquisa do Estado de Sao Paulo. Grant Number: 2012/23281-2