Orientadores: Mirna Lúcia Gigante, Renato Grimaldi / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-27T07:11:54Z (GMT). No. of bitstreams: 1 Queiros_MayaradeSouza_M.pdf: 10790431 bytes, checksum: 9180a58c6d003d9587519df936a3423e (MD5) Previous issue date: 2015 / Resumo: Embora muito valorizada por suas características de sabor e aroma, a manteiga tem como desvantagem a difícil espalhabilidade a baixas temperaturas. A modificação das características funcionais da manteiga pode ser alcançada modificando-se sua composição e estrutura física. O objetivo deste trabalho foi avaliar o efeito da adição de oleína sobre as características de composição e estrutura da manteiga. A fração oleína adicionada ao creme de leite antes da fabricação da manteiga foi obtida através do fracionamento a seco duplo da gordura anidra do leite (GAL). O fracionamento duplo da GAL para obtenção da oleína foi realizado em reator encamisado com controle de agitação e temperatura. As frações obtidas foram caracterizadas quanto à composição em ácidos graxos, conteúdo de gordura sólida, isoterma de cristalização, e comportamento térmico. A manteiga foi fabricada utilizando-se creme de leite ou creme de leite adicionado de 50% de oleína. As manteigas foram caracterizadas quanto à composição físico-química e de ácidos graxos, cor instrumental, conteúdo de gordura sólida, ponto de fusão, isoterma de cristalização e comportamento térmico. Foi ainda avaliado o efeito do tempo de exposição à temperatura ambiente sobre a firmeza das manteigas. O delineamento experimental utilizado foi um esquema fatorial 2 x 2 em blocos inteiramente casualizados. O experimento completo foi repetido três vezes e os dados foram avaliados por Análise de Variância (ANOVA) e teste de Tukey para comparação de médias ao nível de significância de 5%. A oleína obtida após duplo fracionamento apresentou características físicas que evidenciaram seu potencial para ser adicionada ao creme de leite, a fim de modificar a funcionalidade da manteiga. A manteiga adicionada de oleína diferiu significativamente da manteiga controle e apresentou menor conteúdo de gordura sólida, maior tempo para cristalizar, menor ponto de fusão, menor gasto de energia para fundir e consequentemente menor firmeza. Estas características sugerem que a menor firmeza observada para a manteiga adicionada de oleína deveu-se, possivelmente, à forma de organização da rede de cristais de gordura sólida na gordura líquida. Quando exposta à temperatura ambiente, a firmeza das manteigas diminuiu ao longo do tempo, no entanto, a manteiga adicionada de oleína apresentou significativamente menor firmeza, tanto após 01 dia de armazenamento a 5 °C, como após 07 dias. O conjunto dos resultados indicou que a manteiga com adição de oleína apresentou menor firmeza sob refrigeração e quando exposta ao ambiente, possivelmente devido à organização da rede de cristais de gordura sólida na maior fração de gordura líquida na manteiga adicionada de oleína / Abstract: Although butter is highly valued for its flavor and aroma characteristics, it has the disadvantage of unsatisfactory spreadability at low temperatures. The functional characteristics of butter can be modified by changing its composition or physical structure. The objective of this study was to evaluate the effect of olein addition on the composition and structure of butter. The olein fraction added to the cream before butter manufacture was obtained by double dry fractionation of anhydrous milk fat (AMF), which was carried out in jacketed reactor with agitation and temperature control. The obtained fractions were characterized according to the fatty acid composition, solid fat content, isothermal crystallization and thermal behavior. Butter was manufactured using commercial cream or cream containing 50% olein. Butter samples were characterized for physicochemical composition and fatty acids, instrumental color, solid fat content, melting point, isothermal crystallization and thermal behavior. The effect of exposure time at room temperature on the firmness of butter was also assessed. The experimental design was a 2 x 2 factorial arrangement in completely randomized blocks with three repetitions. Data were evaluated by analysis of variance (ANOVA) and Tukey's test for means comparison at 5% significance level. The olein fractions obtained by double fractionation presented physical characteristics with potential to be added to the cream to modify butter functionality. Butter containing olein was significantly different from the control, and presented lower solid fat content, higher crystallization time, lower melting point, lower energy required to melt and consequently lower firmness. These results suggest that the lower firmness observed for butter containing olein was possibly due to the structural organization of the solid fat crystals network in the liquid fat. Despite the firmness of butter decreased over time when exposed to room temperature, butter containing olein exhibited significantly lower firmness, both after 01 and 07 days of storage. The results indicated that butter containing olein presented less firmness under refrigeration conditions and when exposed to the environment, possibly due to the organization of solid fat crystals network in the higher liquid fat fraction of butter containing olein / Mestrado / Tecnologia de Alimentos / Mestra em Tecnologia de Alimentos

Shelf-stable canned butter is currently available in retail stores, and many home-preservationists promote home-canning of butter. Non-cultured butter is a low-acid canned food, which would presumably require thermal processing. The lack of a thermal process step in canned butter products raises questions of potential safety, because they are hermetically sealed and generally exhibit anaerobic growth conditions, which are optimal for Clostridium botulinum growth. Without thermal processing, low-acid canned foods (LACF) must have inhibitory factors present to prevent C. botulinum growth. Some potential intrinsic inhibitory factors, or "hurdles", within butter include: reduced water activity (aw), acidity (pH) in cultured products, elevated salt content, and the micro-droplet nature of the aqueous phase in the butter emulsion. It was hypothesized that a normal intact butter emulsion would have sufficient "hurdles" to prevent C. botulinum growth, while a broken butter emulsion would result in a larger aqueous phase that would allow for growth. Butter was prepared using a batch churn method with either inoculated or uninoculated cream. Butter samples with four different salt amounts (0, 0.8, 1.6, & 2.4% added NaCl) were prepared and placed in coated aluminum cans for storage. Samples were stored for 1 or 2 week periods at either 22°C or 41°C and then plated for C. sporogenes growth. Samples stored at 41°C showed a significant increase over those stored at 22°C. This growth increase occurred due to incubation near the optimal growth temperature for C. sporogenes and damage to emulsion structure. Furthermore, sodium chloride (NaCl) addition was found to have a significant effect on C. sporogenes growth, with 0.8 % NaCl promoting more growth than 0%, but with decreases in growth beyond 0.8%. Uninoculated control plates were also found to have bacterial growth. This growth was attributed to other anaerobic bacteria present within the cream. It was concluded that removal of the butter structure "hurdle" could result in C. botulinum growth even at elevated salt levels and therefore home preparation of canned butter is not advisable. It is also possible that commercially canned butter, if heat abused, could potentially allow for C. botulinum growth and therefore consumption is not recommended.

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Submitted by Gabriela Lopes (gmachadolopesufpel@gmail.com) on 2018-02-07T14:23:10Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertação_Sheila Avila.pdf: 1444685 bytes, checksum: 5af742f17f8020ce9558feb7331065cc (MD5) / Approved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2018-02-08T12:36:21Z (GMT) No. of bitstreams: 2 Dissertação_Sheila Avila.pdf: 1444685 bytes, checksum: 5af742f17f8020ce9558feb7331065cc (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Made available in DSpace on 2018-02-08T12:36:21Z (GMT). No. of bitstreams: 2 Dissertação_Sheila Avila.pdf: 1444685 bytes, checksum: 5af742f17f8020ce9558feb7331065cc (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2017-08-31 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / Pesquisar adubações orgânicas que almejam o equilíbrio trofobiótico na cultura de interesse é de extrema importância na busca de sistemas de produção de alimentos mais sustentáveis. Com esta premissa objetivou-se no trabalho analisar a influência de diferentes adubações orgânicas sobre a preferência alimentar de Brevicoryne brassicae em Brassica oleracea var. acephala, estabelecendo inter-relações entre o metabolismo vegetal da couve, as fontes de adubação testadas e a resistência e/ou suscetibilidade aos afídeos. Para tanto, foi feito o cultivo da hospedeira em casa de vegetação, onde a mesma foi cultivada em vasos com adubação orgânica acrescentada ou não de fitoprotetores, obedecendo aos seguintes tratamentos: T1) substrato orgânico comercial a 70% + 30% de húmus (SO+H) como controle; T2) (SO+H) + biofertilizante Vairo via solo; T3) (SO+H) + biofertilizante Supermagro via solo T4) (SO+H) + urina de vaca via solo; T5) (SO+H) + Húmus líquido pulverizado; T6) (SO+H) + soro de leite pulverizado e, T7) (SO+H) + biodinâmico pulverizado. O delineamento experimental foi inteiramente casualizado com 10 repetições, sendo cada repetição (parcela) uma planta. Para os bioensaios de preferência alimentar de múltipla escolha em laboratório foi feita a criação do afídeo, sendo as avaliações realizadas as 24 e 48 horas através da contagem de indivíduos em todas as folhas (halos) representando todos os tratamentos. Também foi feito análise química dos substratos e das couves, além dos fitoconstituintes das mesmas após receber os diferentes tratamentos. Os dados foram submetidos ao teste de hipótese de KruskalWallis (p<0,05), com comparação de grupos pelo método de Simes-Hochberg, sendo após, submetidos à análise de componentes principais. A aplicação dos tratamentos influenciou na preferência alimentar de B. brassicae em B. oleracea var. acephala. Estes forneceram diferentes fontes de nutrientes ao substrato e à planta hospedeira, afetando assim, seu metabolismo vegetal e conseqüentemente a resistência e/ou suscetibilidade aos afídeos. As plantas tratadas com húmus líquido e Vairo apresentaram menor preferência pelos pulgões. Estes induziram a resistência, envolvendo o acúmulo de ácido ascórbico que se correlacionou ao manganês. Os tratamentos urina de vaca, Supermagro e em menor grau o soro de leite foram os que apresentaram folhas com maior preferência pelos afídeos, sendo estes ricos em nitratos e açúcares solúveis, estando estes compostos relacionados respectivamente aos nutrientes nitrogênio, ferro e cálcio. Já os tratamentos controle e biodinâmico apresentaram resultados intermediários de preferência e de correlação aos nutrientes e fitoquímicos. / To search for organic fertilizers that target the trophobiotic balance in the culture of interest and of extreme importance in the search for more sustainable food production systems. The objective of this work was to analyze the influence of different organic fertilizers on the Brevicoryne brassicae food preference in Brassica oleracea var. acephala, establishing interrelations between the vegetable metabolism of the cabbage, the sources of fertilization tested and the resistance and / or susceptibility to the aphids. For this, the host was cultivated in a greenhouse, where it was cultivated in pots with organic fertilization added or not of phytoprotectants, following the following treatments: T1) commercial organic substrate at 70% + 30% humus (SO + H) as control; T2) (SO + H) + biofertilizer Vairo via soil; T3) (SO + H) + biofertilizer Supermagro via soil T4) (SO + H) + cow urine via soil; T5) (SO + H) + pulverized liquid humus; T6) (SO + H) + powdered whey and, T7) (SO + H) + pulverized biodynamic. The experimental design was completely randomized with 10 replicates, each replicate (plot) being one plant. For the bioassays of multiple choice food preference in the laboratory was created the aphid, and the evaluations were performed at 24 and 48 hours by counting individuals on all leaves (halos) representing all treatments. Chemical analysis of the substrates and cabbage was carried out, besides the phyto-constituents of the same ones after receiving the different treatments. The data were submitted to the Kruskal-Wallis hypothesis test (p <0.05), with a comparison of groups by the Simes-Hochberg method, after which they were submitted to principal components analysis. The application of the treatments influenced the food preference of B. brassicae in B. oleracea var. acephala. These provided different nutrient sources to the substrate and host plant, thus affecting its plant metabolism and consequently the resistance and/or susceptibility to aphids. Plants treated with liquid humus and Vairo showed less preference for aphids. These induced resistance, involving the accumulation of ascorbic acid that correlated with manganese. The treatments of cow urine, Supermagro and, to a lesser extent, whey were the ones that presented leaves with a higher preference for aphids, being these rich in nitrates and soluble sugars, these compounds being related respectively to nutrients nitrogen, iron and calcium. The control and biodynamic treatments presented intermediate results of preference and of correlation to nutrients and phytochemicals.

The effects of temperature, reaction time, and substrate concentration on the incorporation of decanoic acid (DA) and alpha-linolenic acid (ALA), into cocoa butter, were compared, using an immobilized enzyme derived from Rhizomucor miehei. All variables had an effect on incorporation of DA and ALA into cocoa butter but effects were not equivalent for the two fatty acids. Thus, DA was not an adequate model fatty acid for the incorporation of ALA into cocoa butter. The highest ALA incorporation achieved was 77.3±1.3. Samples with ALA incorporated were prepared as “pure” and “blends”, and these exceeded the milk and dark chocolate Canadian Food and Drug Regulation guidelines for products making omega-3 fatty acid content claims. The highest %TAG content, 97.3±1.0%, was achieved for the 11.9wt% “blend” sample. Differential scanning calorimetry suggested that both “pure” and “blend” samples contained mainly form IV and V, with much smaller quantities of form II polymorphs.

The objective of this research was to determine the acceptability and preference of peanut butter and three different flavors of soynut butter among humans. Six hundred and sixty-two volunteers (401 females, 258 males and 3 unknown) between the ages of 18 and up were randomly asked to fill out a demographic survey and taste 1 tsp. (5.33 g) of three different soynut butters (creamy, creamy with honey, and creamy with chocolate) and 1 tsp. (5.33 g) of peanut butter on saltine crackers. After taste testing the soynut butters/peanut butter, volunteers were asked to rate each product on a 9-point hedonic rating scale based on appearance, texture, and flavor; the subjects were also asked as to whether they would purchase the nut butters. Demographic information such as participants' age, gender, year in school, and ethnicity were collected, along with questions concerning their frequency of exercise, eating and smoking habits, and health status of themselves and their families.The creamy with honey and creamy soynut butters were rated highest by both genders for all variables (i.e., appearance, texture, flavor, purchase). The purchase variable determined statistical significance between females and males. The females indicated by their rating that they would be more likely to purchase the chocolate soynut butter vs. the peanut butter, while the males indicated purchasing preference of peanut butter over the chocolate soynut butter.Given that both creamy with honey and creamy soynut butters were accepted by this population based on appearance, texture, and flavor, future research in this area should focus on soy foods in humans and biochemical parameters, marketing niches, specific ethnic or age preferences, and education of the health benefits of soy. / Department of Family and Consumer Sciences

Cette thèse traite de l'analyse économique des conflits, et plus particulièrement de l'apport d'une méthode, la "Contest Theory". En partant du postulat simple que les agents économiques réalisent un arbitrage beurre-canons, les conflits ont pu être intégrés dans le champ de l'analyse économique. Dans le premier chapitre, nous proposons une synthèse des principaux résultats et nous décrivons le rôle décisif des Contest Success Functions dans ce cadre théorique. Le second chapitre montre que, pour traiter des conflits armés, l'identité institutionnelle des agents devrait davantage être pris en considération dans les modèles de la "Contest Theory". Le troisième chapitre s'intéresse aux motivations pouvant expliquer le commerce d'armes entre ennemis. Nous montrons que si le vendeur dispose d'une technologie militaire et non militaire plus efficace que l'acheteur, le commerce d'armes peut s'avérer mutuellement avantageux. Dans le quatrième chapitre nous proposons d'estimer et de comparer les quatre plus grandes formes de Contest Success Functions en recourant à des données provenant du monde virtuel. À partir d'un échantillon de 1957 batailles, nous trouvons que la forme ratio est celle qui a la plus grande qualité prédictive. En d'autres termes, le principal facteur expliquant la victoire sur un champ de bataille (virtuel) est le ratio du nombre de canons déployés. / This thesis deals with conflict economics, and more precisely with the contributions of the Contest Theory to the field. This method assumes that economic agents face a trade off between guns and butter's activities. By doing so, it allows the consideration of conflicts in economic mainstream. In the first chapter, we offer a survey on guns versus butter models. In particular, we focus on Contest Success Functions which are the cornerstone of the framework. The second chapter highlights one limit of the models of contest theory in conflict economics namely the lack of importance given to the identity of agents. The third chapter studies the motivation which can explain the existence of arms trade between enemies. We show that if the seller has a higher productivity both in guns and butter's activity, there exists a mutually benefficial agreement. As a result, even between enemies, arms trade may be rational. In the fourth chapter, we estimate and compare the four main forms of Contest Success Functionsusing data coming from virtual worlds. Based on a sample of 1957 (virtual) battles, we find that the ratio form is always the best-fit Contest Success Function.