Abstract The food industry always searches for innovation, product improvement, quality and customer satisfaction. In relation to sweeteners, this search had an expressive increase in recent times due to the increase of diseases caused by the excessive consumption of sugar. Most tabletop sweeteners marketed in Brazil have bulking agents with characteristics not appreciated by consumers, substances that can cause intolerance such as lactose or caloric products such as maltodextrin (4 kcal/g). Considering this problem, the aim of the research was to develop a natural sweetener, without contraindications, using the erythritol / stevia blend to compose the formulation. Three formulations (standard, 10% sweeter and 10% less sweet) were developed, that in the sorting test there was no preferred sample, being able to opt for the formulation with lower cost – 10% less sweet. At the same time, a semistructured questionnaire was applied, characterizing the consumers of sweeteners. Of all respondents, 43% used sweeteners. The variable that increases the chance of its consumption is “being overweight”; when associated with the variable “overweight family”, the chance of consumption is greater. Another proof was that more than 40% of users search for natural substances in their sweetener, strengthening the possibility of developing a natural sweetener.

The objective of this study was to prepare roasted and lyophilized tempeh flour with soybean cultivar BRS 267 to apply them in the formulation of coconut biscuits. The cookies produced with whole soy flour and mixed flour of soybean and tempeh were evaluated for proximate composition, fatty acid profile, and isoflavone aglycones in order to verify the effects of inoculation with the fungus Rhizopus oligosporus and those of the drying processes of roasting and lyophilization on the chemical characteristics of the final product. Sensory acceptance and purchase intention of the formulated products were also evaluated. The results indicate the maintenance of linolenic acid, which is important in the prevention of coronary diseases, and an increase in the aglycones levels when the tempeh flour was used. Lipids and proteins showed differences, and the sensory analyses demonstrated similarity between the cookies with satisfactory scores for aroma, flavor, texture, and overall acceptability for both samples. when compared to the control. Purchase intent was also positive for the lyophilized and toasted tempeh flours, thus enabling the use of the roasting process as a simple drying method, for processing tempeh and obtaining a flour rich in proteins and aglycones that can be used as a partial substitute for soy flour in cookies and other bakery products.

A Análise Descritiva por Ordenação (ADO) foi aplicada na caracterização de biscoitos cream cracker e água e sal comerciais, empregando julgadores pré-selecionados, mas sem experiência prévia em análise sensorial. O método compreendeu as etapas de levantamento e conceituação dos atributos, treinamento qualitativo e análise final, utilizando o procedimento de ordenação. Para verificação da eficiência na discriminação das amostras, o procedimento de ordenação foi comparado ao uso de escala não estruturada. Dados de caracterização instrumental de textura e cor foram comparados aos obtidos na descrição sensorial dos biscoitos. Análise Procrustes Generalizada foi utilizada na avaliação dos dados de ordenação ou escala, e os resultados da ordenação foram também avaliados por Teste de Friedman. A eficiência da equipe e a configuração das amostras foram similares no procedimento de ordenação e com o uso de escala. Após um treinamento qualitativo e uma avaliação inicial das amostras por um procedimento de ordenação, os julgadores não apresentaram divergência de comportamento, mesmo empregando um procedimento mais difícil (uso de escala). Cor e aroma de assado e sabor tostado, aroma de manteiga e sabor amanteigado, crocância (manual e na boca) e uniformidade da cor foram os atributos mais importantes na discriminação. A ADO permitiu a caracterização e a discriminação de modo concordante com a composição indicada no rótulo dos produtos e os resultados instrumentais de textura e cor.

Ranking Descriptive Analysis (RDA) was applied to the characterization of commercial cream cracker and water and salt biscuits, using pre-selected assessors with no previous experience in sensory analysis. The method had the following steps: development of attributes, glossary and references, qualitative training and final analysis using the ranking procedure. To check the efficiency in discriminating the samples, the ranking procedure was compared to the use of a non-structured scale. Instrumental color and texture data were compared with the characterization obtained from the sensory description of the cracker biscuits. The Generalized Procrustes Analysis was applied to the data analysis (ranking or scale), and the ranking results were also evaluated by the Friedman test. The efficiency of the panel and the configuration of the samples were similar in both the ranking procedure and using the scale. After a qualitative training and an initial evaluation of the samples by a ranking procedure, the assessors showed similar behaviour, even when using a more difficult procedure (use of scale). Roasted colour and aroma, toasted flavour, butter aroma, butter flavour, crispness (manual and in the mouth) and uniformity of colour were the most important attributes for discrimination. The RDA allowed a characterization and discrimination consistent with the composition specified on the labels of the products and with their instrumental texture and colour results.

Os ovos são a fonte mais confiável de muitos compostos, tais como: vitaminas, minerais e proteínas, por isso seu consumo está aumentando significativamente, principalmente os de codornas. A análise sensorial descritiva pode ser considerada como o primeiro passo na caracterização de um produto alimentício, provida de uma terminologia pré-definida para descrição das percepções sensoriais. Em decorrência da falta de registros da caracterização sensorial em ovos de codornas, objetivou-se avaliar o sabor e odor destes ovos, cujas aves receberam dietas contendo óleo de pescado semipurificado e a fração sólida da silagem química de resíduos de pescado. Foram realizados a seleção e o treinamento da equipe sensorial, o levantamento da terminologia para ovos de codornas e a avaliação das diferentes amostras. Foram selecionados 10 julgadores para avaliação do atributo sabor e 10 para o atributo odor. Com base na terminologia levantada, quatro grupos de termos foram propostos: adocicado, farináceo, oleoso e penetrante. Verificou-se que a dieta das aves pode influenciar nas características sensoriais dos ovos de codornas; existe sobreposição de alguns sabores e odores de maior intensidade; a fração sólida da silagem química de pescado proporciona menores modificações sensoriais do que o óleo comercial semipurificado de pescado; quando a silagem contém antioxidante, ela não produz efeitos sobre odor e sabor dos ovos

The eggs are a reliable source of many compounds, such as vitamins, mineral, and proteins. That is the reason why their consumption has been increasing significantly, mainly quail eggs. Descriptive sensorial analysis, which has a pre-defined terminology for the description of the sensorial perceptions, can be considered the first step in the characterization of a nutritious product. Due to the lack of information on the sensorial characterization for quail eggs, the objective of this work was to evaluate the flavor and aroma of these eggs, whose birds were fed diets containing semi-purified oil of fish and the solid fraction of the chemical silage of fish residues. Firstly, the sensorial team was selected and trained, the terminology for quail eggs was surveyed, and the evaluation of different samples was carried out. 10 judges were selected for flavor evaluation and 10 for aroma analyses. Based on the survey of terms, four different groups were described: sweet, farinaceous, oleaginous, and penetrating. It was verified that the diet of the birds can influence in the sensorial characteristics of the quail eggs. Interference of some flavors and aroma of higher intensity was observed. The solid fraction of the chemical silage of fish provides less sensorial modifications than the commercial semi-purified fish oil; when the silage has antioxidants, it does not affect the aroma and flavor of the eggs

O objetivo deste trabalho foi determinar as melhores condições de hidrólise enzimática de fibras alimentares de cotilédones de soja, original (FAO) e micronizada (FAM), e caracterizar os hidrolisados sólidos e solúveis. As amostras foram hidrolisadas com carboidrase (200 µL g-1, durante 12 horas, a 30ºC) ou com protease (150 µL g-1, durante 5 horas, a 55ºC). A fração sólida das amostras tratadas com carboidrase teve redução de 73% dos carboidratos e de 50% dos ácidos urônicos iniciais; houve aumento da concentração de proteínas e aumento da solubilidade e volume de intumescimento comparado com o material não hidrolisado. Proteínas de reserva da soja - beta-conglicinina e glicinina - foram extraídas das fibras alimentares não hidrolisadas e identificadas por eletroforese. A protease solubilizou 54% do total de proteínas das amostras e formou peptídeos com peso molecular menor que 10 KDa e uma banda de peso molecular próximo aos 25 KDa, provavelmente glicoproteína de parede celular, e deixou uma fração sólida com 76% de fibras alimentares totais. A microscopia eletrônica de varredura mostrou alterações físicas para a FAO hidrolisada com protease, com superfície mais porosa do que a FAM. O tratamento enzimático foi efetivo em alterar a composição química e estrutural das fibras, dando novas perspectivas para aplicações tecnológicas.

The objective of this work was to determine the best enzymatic hydrolysis conditions for dietary fiber from soybean cotyledons, original (ODF) and milled (MDF), and to characterize the solid and soluble hydrolytes. The samples were hydrolyzed with carbohydrase (200 µL g-1 for 12 hours, at 30ºC) or protease (150 µL g-1 for 5 hours, at 55ºC). The solid fraction of the samples treated with carbohydrase had a reduction of 73% for the carbohydrates and of 50% for the uronic acids of the initial material; there was an increase in protein concentration and in solubility and swelling volume in comparison to the nonhydrolyzed material. Soybean storage proteins - beta-conglycinin and glycinin - were extracted from nonhydrolyzed dietary fiber and identified by electrophoresis. Protease solubilized 54% of the sample's total protein content, formed peptides with molecular weight lower than 10 KDa, a band with molecular weight of 25 KDa probably cell-wall glycoprotein, and left a solid fraction with 76% total dietary fiber. Scanning electron microscopy showed physical alterations for ODF hydrolyzed with protease, with more superficial pores than MDF. The enzymatic treatment was effective in altering the chemical and structural composition of the fibers, resulting in new perspectives for technological applications.

Fibras alimentares obtidas de cotilédones de soja original (FAO) e micronizada (FAM) foram fracionadas e avaliadas quanto a polissacarídeos e monossacarídeos constituintes. O componente majoritário foi a hemicelulose, totalizando 59% em FAO e 51% na FAM, a pectina representou em média 14% e a celulose 8,5%. As duas amostras de fibras apresentaram 17 mg.g-1 de ácidos urônicos e a mesma composição de monossacarídeos, sendo galactose, glicose e arabinose/ramnose os principais componentes. As proteínas de concentrado protéico, farinha desengordurada e fibras alimentares (FAO e FAM) foram avaliadas quanto à solubilidade em diferentes solventes (NaCl, água, etanol e NaOH) e quanto ao peso molecular. A farinha desengordurada de soja teve a maior parte das proteínas passível de extração com solução salina, e o concentrado protéico e as fibras de cotilédones com solução alcalina. A fração protéica que não foi extraída com nenhum dos quatro solventes utilizados permaneceu no resíduo, o maior percentual estava no concentrado, seguido pela fibra alimentar micronizada e a farinha, já a menor quantidade estava na fibra alimentar original. A eletroforese das proteínas dos quatro ingredientes alimentares mostrou as subunidades que constituem as frações β-conglicinina e glicinina. Bandas com peso molecular próximo aos 30 kDa foram reveladas nas proteínas extraídas das fibras de cotilédones de soja, sendo provavelmente glicoproteínas de parede celular, ricas em hidroxiprolina.

Dietary fibers from soybean cotyledons classified as original (ODF) and milled (MDF) were fractionated and evaluated as to fractions and monosaccharide composition. The major constituent was hemicellulose, 59% in ODF and 51% MDF, pectin was in average 14% and cellulose, 8.5%. Both samples had 17 mg.g-1 uronic acids and the same composition in monosaccharides: galactose, glucose and arabinose/rhamnose, after hydrolysis. Protein fractions extracted from protein concentrate, defatted flour and dietary fibers were evaluated for protein solubility in different solvents (NaCl, water, ethanol and NaOH) and for molecular weight. Defatted flour had the highest concentration of proteins soluble in saline solution, while protein concentrate and dietary fibers had the highest protein solubility in alkaline solution. Residual protein, not extracted with any of the solvents used, remained in the insoluble fraction and the highest concentration was in the protein concentrate, followed by MDF, defatted flour and ODF. Protein electrophoresis of the four food ingredients showed subunits that constitute the fractions β-conglycinin and glycinin. Protein extracted from the dietary fibers showed bands with molecular weight of about 30 kDa, probably glycoproteins from cell wall material, rich in hydroxyproline.