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The objective of the present study was to evaluate the technological properties of red mombin seed flour (RMSF) and its effect on the nutritional composition and physical properties of chocolate brownies. RMSF was incorporated at various levels (25%, 50%, 75%, and 100%) into the formulation, with control brownies produced using refined (white) wheat flour (WWF). Results demonstrated that the addition of RMSF was beneficial to dietary fiber and ash content. Mineral profiles were shown to be an important factor for recommended daily intake values. Moreover, the antioxidant activity in this dessert increased approximately 13% due to the addition of RMSF, thus allowing longer preservation of the product in face of oxidation. Regarding textural parameters, the lowest concentration (25%) was sufficient to improve chewiness, gumminess, cohesiveness and resilience. Therefore, the incorporation of RMSF in chocolate brownies was capable of completely replacing WWF, improving physical and nutritional characteristics., (© Association of Food Scientists & Technologists (India) 2020.)

The growth behavior of S. aureus in fresh cheese (Minas and Mozzarella) during their shelf life was studied in this research. The possibility of injury to this microorganism caused by increasing acidity was also investigated. Raw milk was inoculated with S. aureus FRIA-100 with approximately 10(6) cells/ml and cheese production was carried out according to normal procedures. They were stored at 7 degrees C during 40 days for Minas cheese and during 60 days for Mozzarella cheese. At 2 to 3 days intervals the following analyses were performed: acidity, pH, S. aureus count on Baird-Parker agar by traditional methods and by the method recommended by the American Public Health Association, to count repair of injured cells. We were certain of the presence of injured S. aureus when acidity was in the range of 0.7 to 0.8% expressed as lactic acid and when the count was 1.3 log higher.

The growth behavior of Staphylococcus aureus in fresh Cheese (Minas and Muzzarella) during their shelf-life was studied. The possible injury of this microorganism caused by the increasing acidity was also investigated. Raw milk was inoculated with 10(6) cells/ml (S. aureus FRIA-100) and the cheese production was performed according to normal procedures. Minas and muzzarella cheese were stored at 7 degrees C for 40 and 60 days, respectively. At 2-3 days intervals, the following analysis were performed: acidity, pH, S. aureus counting using agar Baird Parker by the traditional methods and by the method recommended by the American Public Health Association to evaluate the reparation of injured cells. We had a secure indication of the presence of injured S. aureus when acidity was in the range of 0.7 to 0.8% expressed in lactic acid and when the cycle was 1.3 log higher than the traditional one.