The results from this study show how different precursors affect halonitromethane (HNM) formation as well as how different free chlorine doses can affect HNM speciation. This study shows that the low pressure ultraviolet (LPUV) and free chlorine concurrent exposure can enhance HNM formation. In addition, most previous studies in the literature showed trichloronitromethane (TCNM) forming in greater quantities followed by monochloronitromethane (MCNM) and dichloronitromethane (DCNM). However, the results of this study show that, in deionized (DI) water matrices, MCNM forms in greater quantities at chlorine to nitrogen (Cl:N) ratios less than 3, while TCNM forms in greater quantities at Cl:N ratios greater than 3. Even so, the increase in TCNM formation did not increase linearly as the Cl:N ratio increased; there was a decreased rate of return when Cl:N ratios were greater than 3. The type of nitrogenous precursors can affect the amount of HNMs formed, with glycine forming a higher amount of total HNMs compared to methylamine (MA) and dimethylamine (DMA). The source of water can also affect which HNM species is formed in greater concentrations. The limited number of real water samples showed that the river waters have higher than normal total organic carbon (TOC) and dissolved organic nitrogen (DON), which are associated with greater nitrogenous precursors and higher HNM formation. Each water source can have different nitrogenous precursors; river waters may have more algal organic matter while wastewater would have higher organic matter and synthetic chemicals. In addition, source waters can have different constituents, such as varying dissolved oxygen (DO) levels and inorganic ions, which might inhibit HNM formation or affect specification.

Made available in DSpace on 2014-06-11T19:35:37Z (GMT). No. of bitstreams: 0 Previous issue date: 2011-04-18Bitstream added on 2014-06-13T20:07:05Z : No. of bitstreams: 1 polizelneto_a_dr_botfmvz.pdf: 959880 bytes, checksum: 6baf692c005332ccadf331237561b0e8 (MD5) / Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) / Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) / Universidade Estadual Paulista (UNESP) / Este estudo objetivou avaliar os efeitos da torta de algodão (TA) como fonte lipídica na terminação de bovinos confinados. Para tanto, foram utilizados 40 machos da raça Nelore, não-castrados, com idade média inicial de 17 meses e peso vivo médio inicial de 313,8±41,2 kg, confinados por 102 dias com dietas contendo TA ou soja (SO). A inclusão da TA foi com base no teor de extrato etéreo (EE) da dieta: 3%, 4% e 5%. Também foram testados outros dois tratamentos referências, com teores de 3% e 5% de EE, tendo SO como fonte lipídica. As médias foram comparadas por meio de quatro contrastes não ortogonais: C1 = 3SO versus 3TA; C2 = 5SO versus 5TA; C3 = 3TA versus 5TA, e C4 = 3TA + 5TA versus 4TA. Nas dietas com 3% de EE, a TA não alterou as variáveis estudadas, contudo, nas dietas com 5% de EE, os animais alimentados com TA apresentaram maior consumo de matéria seca, 8,94 para 10,3 kg/dia, e redução da eficiência alimentar, 166 g/kg com SO e 145 g/kg com TA. Porém, por ser um ingrediente de menor custo, houve redução do custo do ganho, 3,15 e 2,63 R$/kg, respectivamente para SO e TA. Maior inclusão do teor de TA na dieta propiciou aumento do peso vivo final dos animais, respectivamente, 433, 454 e 467 kg nas dietas 3TA, 4TA e 5TA; e também aumentou do consumo de matéria seca, respectivamente, 8,34, 9,90 e 10,3 kg/dia. Além de, o aumento da TA nas dietas elevou o tempo despendido em ruminação pelos animais, sem alterar o tempo gasto na alimentação. Assim, o uso da torta de algodão não alterou o ganho de peso, as características de carcaça, e o comportamento ingestivo animais, contudo, nas dietas com maior teor lipídico, a TA elevou o consumo de matéria seca, mas reduziu o custo do ganho de peso. O aumento do teor de TA na dieta elevou o ganho de peso, o consumo de matéria seca e o tempo despendido em ruminação pelos animais, sem alterar a eficiência alimentar... / This study aimed to evaluate effects of cottonseed cake (CC) inclusion as fat source in finishing diet of beef cattle. Forty Nellore males, no castrated, with 17 months of initial age and 313.8±41.2 kg of average initial weight, were finished on feedlot for 102 days with diets containing CC or soybean products (SO). CC inclusion was based on diet ether extract (EE): 3%, 4% and 5%. Others control treatments, with 3% and 5% of EE, having SO as fat source were also tested. Means were tested using four non-orthogonal contrasts: C1 = 3SO versus 3CC; C2 = 5SO versus 5CC; C3 = 3CC versus 5CC, e C4 = 3CC + 5CC versus 4CC. In diets with 3% of EE, CC did not change the variables studied, but, in diets with 5% of EE, animals fed with CC showed major dry matter intake, 8.94 to 10.3 kg/day, and gain:feed reduction, 166 g/kg to SO and 145 g/kg to CC. However, to be a cheap ingredient, promoted gain cost reduction, 3.15 and 2.63 R$/kg, respectively to SO and CC. Major CC diet inclusion increased final live weight of the animals, respectively, 433, 454 and 467 kg on 3CC, 4CC and 5CC diets; and increased dry matter intake too, respectively, 8.34, 9.90 and 10.3 kg/day. In addition, major CC on diet increased chewing time, without changed intake spending time. So, CC use did not change weight gain, carcass traits, and intake behavior, but, in high fat level diets, CC increased dry matter intake and reduced gain cost of the animals. The diet CC inclusion, increased weight gain, dry matter intake, and chewing time, without change gain:feed, gain cost, intake spending time and carcass traits of Nellore bulls, on feedlot

Orientador: Delia Rodriguez-Amaya / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-07-16T13:15:38Z (GMT). No. of bitstreams: 1 JanssenEscudero_Catharina_M.pdf: 2501916 bytes, checksum: 66aece4fa050030306505cfa36282012 (MD5) Previous issue date: 1979 / Resumo: No presente trabalho, foram analisadas 15 amostras de requeijão no Norte, coletadas duerante três períodos diferentes, sendo 5 amostras por período, provenientes de diversos Estados da Região Nordeste, mais conhecidas por esse tipo de produto. Foram determinadas a composição, a condição microbiológica e a preferência dos queijos, logo após o processamento. As modificações durante o armazenamento sob refrigeração e à temperatura, foram observadas também através das mesmas determinações. Houve uma grande variação no pH e na composição das amostras recém-processadas, com relação à umidade, cinzas, acidez lática, proteína total, cloreto de sódio, gordura e gordura no extrato seco. As contagens microbiológicas também foram variáveis e altas, devido aparentemente a uma recontaminação após o tratamento térmico. Foi observada através de cromatografia gasosa, a adulteração em alguns queijos por óleos de amendoim, de babaçu ou côco, em torno de 10.0-40.0% de gordura. Durante o armazenamento as maiores modificações observadas foram a perda de umidade e de gordura e o aumento de ácidos graxos livres e do índice de peróxido. A perda de gordura, o aumento de ácidos graxos livres e do índice de peróxido e a deterioração do aspecto externo dos queijos foram mais notáveis no armazenamento a temperatura ambiente. Observação: O resumo, na íntegra, poderá ser visualizado no texto completo da tese digital / Abstract: The present study consisted of the analysis of 15 samples of "Requeijão do Norte" collectd at three different times, five samples each time, from the various Northeastern states known for this type of product. The chemical compositioon, microbiological condition and preference were determined soon after processing. Alterations during storage at ambient temperature or under refrigeration were observe using the same determinations. Pronounced variations were noted in the pH and camposition of recently processed samples, specifically with regards to water, ash, acidity, protein, salt, fat and fat in dry matter. The microbual counts were also variable and high, apparently due to recontamination after the heat treatment of the cheeses. Gas chromatographic determination of the fatty acid composition revealed that some cheeses were adulterated with peanut oi1 and babassu or coconut oil, added at approximately 10.0-40.0% of the fat content. During the storage, the major changes were the loss of Water and fat, as well as an increase of free fatty acids and peroxides. The decrease in fat content, the increase of free fatty acids and peroxides, and the deterioration of the external appearance were more marked during storage at ambient temperature. Note: The complete abstract is available with the full electronic digital thesis or dissertations / Mestrado / Mestre em Tecnologia de Alimentos

The human gut microbiome is important for health and development, and understanding its functioning and dynamics are of great medical importance. The microbiome food web is largely characterized by chains of byproduct cross-feeding (where metabolites of one organism are used as nutrients for another), yet a recent study have shown that the average length of the chains are considerably shorter than what metabolic capabilities of present species allow for. Here, I use evolving populations of digital organisms to investigate if recurring perturbations are a potential constraint of byproduct cross-feeding chains. I evolved digital populations in an environment unconstrained by energy loss between trophic levels and then exposed them to a period of recurring perturbations, where a fraction of the population was removed at 100 random points in time. Perturbations caused a substantial decrease in cross-feeding chain length, with increased frequency as perturbation intensity increased. In some communities, effects persisted after the perturbation period had ended. Tracking evolution of resource use during and after the perturbation period revealed that organisms descending from long-chained ancestors often evolved a shorter chain, suggesting that they adapted to perturbations by losing the ability to consume low-level resources. The evolutionary loss of resource consumption could explain the persisting effects on cross-feeding chains. Though my study suggests that perturbations can limit the length of byproduct cross-feeding chains, further studies are necessary toconclude if effects remain in environments with a more realistic energy transfer between trophic levels.

This research involved an investigation of the application and reaction mechanisms of UV/H₂O₂ for the simultaneous removal of regulated halogenated disinfection byproducts (DBPs) and odorous aldehydic algal byproducts in the presence of geosmin and 2-methylisoborneol, which are earthy-musty odorants that commonly occur in drinking water. UV/H₂O₂ is an expensive advanced oxidation process that is used to successfully control geosmin and 2-methylisoborneol. The aqueous oxidation of odorous aldehydes and halogenated DPBs were compared to that of the earthy-musty odorants and the changes to the sensory properties of the drinking water were examined. Geosmin, 2-methylisoborneol, heptadienal, decadienal, and nonadienal, hexanal, and the two most prevalent classes of DBPs, trihalomethanes (THMs) and haloacetic acids (HAAs) were oxidized by UV photolysis alone and the UV/H₂O₂ process with 6 mg/L H₂O₂ and realistic ng/l to μg/L concentrations of the test compounds. The di-, and tri-brominated THMs and HAAs were substantially (80-99%) removed by direct UV photolysis mechanism at the same UV/H₂O₂ dose required for removing 95% of geosmin and 65% of 2-methylisoborneol with faster reaction rates for the more bromine substituted compounds. The C-Br bond cleavage is the first step of brominated HAAs degradation by UV photolysis, and followed by either of two second steps: reaction with oxygen producing peroxyl radical or interaction with water molecule causing O-H insertion/H-Br elimination. Trichloromethane and mono-, di-, and tri-chlorinated HAAs were not substantially removed under the same conditions used for the brominated compounds. The principal removal mechanism was by the reaction with hydroxyl radical for the UV/H₂O₂ process. The second order reaction rate constants were on the order of 10⁶ - 10⁸ M⁻¹ s⁻¹ with faster reaction rates for the less chlorine substituted compounds. Based on the reaction rates, hydrogen and halogen ion balance, and isotope effect, both hydrogen abstraction and electron transfer reaction were involved in the first steps of the chlorinated HAA degradation. Three odorous aldehydes - heptadienal, decadienal, and nonadienal - were removed faster than geosmin or 2-methylisoborneol, and direct UV photolysis was the principal reaction mechanism for the removal of these unsaturated aldehydes. Hexanal was poorly removed. In sensory tests, new odors such as sweet or chalky odors were produced while the concentration and initial odor intensity of these fishy/grassy-smelling aldehydes were reduced with increasing exposure time to UV/H₂O₂. Carbonyl compounds were detected as products of the UV photolysis of nonadienal. These carbonyls were not removed by further UV irradiation, which was thought to be partially related with production of new odors. The results indicate that the UV/H₂O₂ is effective to control both odorous compounds and brominated DBPs. This process can be seasonally applied to control both contaminants especially, in the warm summer when both odorants and DBPs have their higher concentrations. Removal of brominated DBPs can be a significant addition to water utilities that have difficulty in meeting regulatory levels for these highly toxic compounds. The result on the removal of odorous aldehydes indicate that new types of odors were produced from the oxidation of odorous aldehydes suggesting sensory test coupled with chemical analysis should be considered in designing oxidation process to control recalcitrant odorants. / Ph. D.

No description available.

This study aimed to characterize pineapple, passion fruit and mango byproducts and select the material with the greatest potential as food ingredient to be applied in two food products: beef burger and corn extruded product. Fiber was the major component present in pineapple and passion fruit byproducts (>50%), and, due to this, they showed considerable water holding capacity. The fruit byproducts had considerable phenolic content and antioxidant activity, especially the mango byproduct. The results of the microbial counts and the content of pesticides residues of the byproducts were within the limits established by the Brazilian law and were safe for food application. Due to the high fiber amount and the functional properties presented, the byproducts were explored considering this potential. Thus, the sample with the best results was selected and evaluated as partial fat replacer in beef burger and as source of fiber in a corn extruded product. The first step of the beef burger application evaluated each byproduct in four concentrations (1.0, 1.5, 2.0, and 2.5%), along with canola oil, as partial fat replacers. All byproducts improved the cooking properties of the burgers, especially the pineapple. Sensory analysis showed that color, odor and overall acceptance were not affected by the treatments. Based on the results, pineapple byproduct, at the concentration of 1.5%, was selected for further studies. Pineapple byproduct (1.5%) and canola oil (5%) were evaluated as partial animal fat replacers in low-fat beef burger. Five treatments were performed: conventional (20% fat) and four formulations with 10% of fat: control, with pineapple byproduct, with canola oil, and with pineapple byproduct and canola oil. Pineapple byproduct incorporation improved the cooking properties and the texture (shear force) and canola oil addition improved the lipid profile, without reducing the shelf life of the burgers. The quantitative descriptive analysis indicated that the use of the two fat replacers together can be an alternative choice to minimize the sensory alterations of the fat reduction. As the final step of this study, the potential application of pineapple byproduct in a corn extruded product for fiber enhancement was evaluated. During extrusion, byproduct (0, 10.5, and 21%), moisture (14, 15, and 16%) and temperature (140 and 160 °C) were evaluated. Pineapple byproduct addition decreased expansion and luminosity, while increasing redness of the extrudates compared to the control (0% byproduct/14% moisture/140 °C). When hardness, yellowness, water absorption, and bulk density were compared to the control, there was no effect of 10.5% addition on the extrudates, indicating that, at this level, pineapple byproduct could be added without promoting significant alterations in the properties of the final extruded product. The results of this study highlight the potential of pineapple byproduct in the development of new products, bringing the opportunity to convert them into value-added food ingredients. / Este estudo objetivou caracterizar subprodutos de abacaxi, maracujá e manga e selecionar aquele com maior potencial como ingrediente alimentício para ser aplicado em dois produtos: hambúrguer bovino e extrusado de milho. A fibra foi o maior componente presente nos subprodutos de abacaxi e maracujá (>50%) e, devido a isto, eles mostraram considerável capacidade de retenção de água. Os subprodutos de frutas apresentaram teor de compostos fenólicos e atividade antioxidante considerável, especialmente o de manga. Os resultados das contagens microbianas e dos teores de resíduos de agrotóxicos dos subprodutos apresentaram-se dentro dos limites estabelecidos pela legislação brasileira, estando seguros para aplicação em alimentos. Devido ao alto teor de fibra e às propriedades funcionais apresentadas, os subprodutos foram explorados considerando-se este potencial. Dessa forma, a amostra com melhores resultados foi selecionada e avaliada como substituto parcial de gordura em hambúrguer bovino e como fonte de fibras em extrusado de milho. A primeira etapa da aplicação em hambúrguer bovino avaliou cada subproduto em quatro concentrações (1,0, 1,5, 2,0 e 2,5%), juntamente com o óleo de canola, como substitutos parciais de gordura. Todos os subprodutos melhoraram as propriedades de cozimento dos hambúrgueres, especialmente o de abacaxi. A análise sensorial mostrou que cor, odor e aceitação global não foram afetados pelos tratamentos. Através dos resultados, o subproduto de abacaxi, na concentração de 1,5%, foi selecionado para estudos complementares. Subproduto de abacaxi (1,5%) e óleo de canola (5%) foram avaliados como substitutos parciais de gordura animal em hambúrguer bovino com teor reduzido de gordura. Cinco tratamentos foram realizados: convencional (20% gordura) e quatro formulações com 10% de gordura: controle, com subproduto de abacaxi, com óleo de canola, e com subproduto de abacaxi e óleo de canola. A incorporação do subproduto de abacaxi melhorou as propriedades de cozimento e a textura (força de cisalhamento) e a adição do óleo de canola melhorou o perfil lipídico, sem reduzir a vida útil dos hambúrgueres. A análise descritiva quantitativa indicou que o uso dos dois substitutos de gordura em conjunto pode ser uma alternativa adequada para minimizar alterações sensoriais da redução da gordura. Como fase final deste estudo, o potencial da aplicação de subproduto de abacaxi em extrusado de milho visando o aumento do teor de fibras foi avaliado. Durante a extrusão, subproduto (0, 10,5, 21%), umidade (14, 15, e 16%) e temperatura (140 e 160 °C) foram avaliados. A adição do subproduto de abacaxi diminuiu a expansão e a luminosidade, enquanto que aumentou a intensidade de cor vermelha dos extrusados comparados com o controle (0% subproduto/14% umidade/140 °C). Quando a dureza, intensidade de cor amarela, absorção de água e densidade foram comparadas com o controle, não houve efeito da adição de 10,5% sobre os extrusados, indicando que, neste nível, o subproduto de abacaxi pode ser adicionado, sem promover alterações significativas sobre as propriedades do produto final. Os resultados deste estudo destacam o potencial do subproduto de abacaxi no desenvolvimento de novos produtos, trazendo a oportunidade de convertê-los em ingredientes alimentícios com valor agregado.

This study aimed to characterize pineapple, passion fruit and mango byproducts and select the material with the greatest potential as food ingredient to be applied in two food products: beef burger and corn extruded product. Fiber was the major component present in pineapple and passion fruit byproducts (>50%), and, due to this, they showed considerable water holding capacity. The fruit byproducts had considerable phenolic content and antioxidant activity, especially the mango byproduct. The results of the microbial counts and the content of pesticides residues of the byproducts were within the limits established by the Brazilian law and were safe for food application. Due to the high fiber amount and the functional properties presented, the byproducts were explored considering this potential. Thus, the sample with the best results was selected and evaluated as partial fat replacer in beef burger and as source of fiber in a corn extruded product. The first step of the beef burger application evaluated each byproduct in four concentrations (1.0, 1.5, 2.0, and 2.5%), along with canola oil, as partial fat replacers. All byproducts improved the cooking properties of the burgers, especially the pineapple. Sensory analysis showed that color, odor and overall acceptance were not affected by the treatments. Based on the results, pineapple byproduct, at the concentration of 1.5%, was selected for further studies. Pineapple byproduct (1.5%) and canola oil (5%) were evaluated as partial animal fat replacers in low-fat beef burger. Five treatments were performed: conventional (20% fat) and four formulations with 10% of fat: control, with pineapple byproduct, with canola oil, and with pineapple byproduct and canola oil. Pineapple byproduct incorporation improved the cooking properties and the texture (shear force) and canola oil addition improved the lipid profile, without reducing the shelf life of the burgers. The quantitative descriptive analysis indicated that the use of the two fat replacers together can be an alternative choice to minimize the sensory alterations of the fat reduction. As the final step of this study, the potential application of pineapple byproduct in a corn extruded product for fiber enhancement was evaluated. During extrusion, byproduct (0, 10.5, and 21%), moisture (14, 15, and 16%) and temperature (140 and 160 °C) were evaluated. Pineapple byproduct addition decreased expansion and luminosity, while increasing redness of the extrudates compared to the control (0% byproduct/14% moisture/140 °C). When hardness, yellowness, water absorption, and bulk density were compared to the control, there was no effect of 10.5% addition on the extrudates, indicating that, at this level, pineapple byproduct could be added without promoting significant alterations in the properties of the final extruded product. The results of this study highlight the potential of pineapple byproduct in the development of new products, bringing the opportunity to convert them into value-added food ingredients. / Este estudo objetivou caracterizar subprodutos de abacaxi, maracujá e manga e selecionar aquele com maior potencial como ingrediente alimentício para ser aplicado em dois produtos: hambúrguer bovino e extrusado de milho. A fibra foi o maior componente presente nos subprodutos de abacaxi e maracujá (>50%) e, devido a isto, eles mostraram considerável capacidade de retenção de água. Os subprodutos de frutas apresentaram teor de compostos fenólicos e atividade antioxidante considerável, especialmente o de manga. Os resultados das contagens microbianas e dos teores de resíduos de agrotóxicos dos subprodutos apresentaram-se dentro dos limites estabelecidos pela legislação brasileira, estando seguros para aplicação em alimentos. Devido ao alto teor de fibra e às propriedades funcionais apresentadas, os subprodutos foram explorados considerando-se este potencial. Dessa forma, a amostra com melhores resultados foi selecionada e avaliada como substituto parcial de gordura em hambúrguer bovino e como fonte de fibras em extrusado de milho. A primeira etapa da aplicação em hambúrguer bovino avaliou cada subproduto em quatro concentrações (1,0, 1,5, 2,0 e 2,5%), juntamente com o óleo de canola, como substitutos parciais de gordura. Todos os subprodutos melhoraram as propriedades de cozimento dos hambúrgueres, especialmente o de abacaxi. A análise sensorial mostrou que cor, odor e aceitação global não foram afetados pelos tratamentos. Através dos resultados, o subproduto de abacaxi, na concentração de 1,5%, foi selecionado para estudos complementares. Subproduto de abacaxi (1,5%) e óleo de canola (5%) foram avaliados como substitutos parciais de gordura animal em hambúrguer bovino com teor reduzido de gordura. Cinco tratamentos foram realizados: convencional (20% gordura) e quatro formulações com 10% de gordura: controle, com subproduto de abacaxi, com óleo de canola, e com subproduto de abacaxi e óleo de canola. A incorporação do subproduto de abacaxi melhorou as propriedades de cozimento e a textura (força de cisalhamento) e a adição do óleo de canola melhorou o perfil lipídico, sem reduzir a vida útil dos hambúrgueres. A análise descritiva quantitativa indicou que o uso dos dois substitutos de gordura em conjunto pode ser uma alternativa adequada para minimizar alterações sensoriais da redução da gordura. Como fase final deste estudo, o potencial da aplicação de subproduto de abacaxi em extrusado de milho visando o aumento do teor de fibras foi avaliado. Durante a extrusão, subproduto (0, 10,5, 21%), umidade (14, 15, e 16%) e temperatura (140 e 160 °C) foram avaliados. A adição do subproduto de abacaxi diminuiu a expansão e a luminosidade, enquanto que aumentou a intensidade de cor vermelha dos extrusados comparados com o controle (0% subproduto/14% umidade/140 °C). Quando a dureza, intensidade de cor amarela, absorção de água e densidade foram comparadas com o controle, não houve efeito da adição de 10,5% sobre os extrusados, indicando que, neste nível, o subproduto de abacaxi pode ser adicionado, sem promover alterações significativas sobre as propriedades do produto final. Os resultados deste estudo destacam o potencial do subproduto de abacaxi no desenvolvimento de novos produtos, trazendo a oportunidade de convertê-los em ingredientes alimentícios com valor agregado.

Este experimento teve como objetivo avaliar a utilização do glicerol em substituição ao óleo de soja degomado, como fonte energética alternativa na alimentação de fêmeas suínas em lactação, quanto a sua viabilidade zootécnica e econômica. O estudo foi realizado em delineamento de blocos casualizados, com quatro tratamentos, sendo um com óleo de soja degomado e outros três com níveis crescentes de glicerol (3, 6 e 9%), onde 32 fêmeas foram distribuídas em oito blocos, de acordo com a ordem de parto (3ª a 5ª). Cada unidade experimental foi representada por uma baia contendo uma fêmea, ao início do período experimental, que teve duração de 21 dias. As variáveis analisadas foram: 1) diferentes níveis de inclusão; 2) desempenho zootécnico (consumo diário de ração-CDR e perda de peso-PP); 3) características de carcaça (espessura de toucinho-ET, profundidade de olho de lombo-POL e rendimento de carne magra-RCM); 4) análise da leitegada (peso médio ao desmame e ganho de peso). Além disso, foi realizado o estudo da viabilidade econômica da utilização do glicerol. O consumo diário de ração, a perda de peso, o intervalo desmame cio e as características de carcaça das fêmeas, não apresentaram diferenças estatísticas entre as duas fontes energéticas, bem como suas inclusões. Já o peso ao desmame e o ganho de peso da leitegada, foram melhores estatisticamente no grupo suplementado com óleo de soja degomado, porém não apresentaram diferenças entre os diferentes níveis de glicerol avaliados. De forma geral, a possibilidade da utilização do glicerol como fonte energética alternativa é viável na alimentação de fêmeas suínas lactantes, entretanto, nos níveis estudados, esta utilização é limitante quanto ao desempenho dos leitões e quanto ao preço deste subproduto no mercado. Para uma melhor avaliação do glicerol, são necessários maiores estudos, principalmente no quesito dos seus efeitos sobre a composição láctea de porcas suplementadas com este subproduto. / This experiment aimed to evaluate the use of glycerol as a substitute for crude soybean oil as an alternative energy source in feed for lactating sows, as its zootechnical and economic viability. The study was conducted in a randomized block design with four treatments, one with crude soybean oil and three other with increasing levels of glycerol (3, 6 and 9%), where 32 females were divided into eight blocks, according to birth order (3rd to 5th). Each experimental unit was represented by a box containing a female, at the beginning of the trial period, which lasted 21 days. The variables analyzed were: 1) different levels of inclusion, 2) production performance (daily feed intake and weight loss), 3) carcass traits (backfat thickness, depth of rib eye and lean meat yield, 4) analysis of the litter (weaning weight and weight gain). In addition, the study of the economic feasibility of the use of glycerol was conducted. The daily feed intake, weight loss, interval of weaning estrus and carcass characteristics of females, presented no significant differences between the two energy sources, as well as its inclusions. The weaning weight and litter weight gain were statistically better in the group supplemented with crude soybean oil, but presented no differences between the different levels of glycerol evaluated. In general, the possibility of the use of glycerol as a viable alternative energy source in feed for lactating sows is viable, however, in the studied levels, this use is limiting as to the performance of piglets and on the price of this by-product in the market. For a better evaluation of glycerol, further studies are needed, especially in the issue of their effects on milk composition of sows supplemented with this byproduct.

A necessidade da criação de produtos inovadores com características funcionais está relacionada com a demanda de consumidores que priorizam o bem-estar vinculado a uma alimentação saudável e equilibrado. Nesse sentido, o objetivo deste estudo foi avaliar os efeitos da adição de succinil quitosana (SQ) como um substituto da fração lipídica e agente emulsificante sobre a qualidade de bolos. Para tanto, no capítulo 1 foi realizado um levantamento conciso da literatura para a compreensão dos temas abordados. No capítulo 2, o estudo da SQ se baseou na sua obtenção e caracterização para aplicaçãoem bolos. A análise de infravermelho e difração de raio X validaram as reações de desacetilação e succinilação, sendo que os estudos térmicos demonstraram estabilidade térmica (acima de 300 °C) viabilizando a utilização da SQ em produtos de panificação. A aplicação da suspensão de SQ (2,0 g/100 g) em massas de bolos com níveis reduzidos de gordura (0 % (controle), 25 %, 50 %, 75 % e 100 % (ausência total de gordura)) com ajustes na quantidade de água, para adaptação das consistências das massas, resultou em massas de bolos com parâmetros de viscosidade semelhantes. A redução de gordura até um nível de 50 % e presença de SQ contribuiu para o aumento da área 2D (de 13, 83 para 19,05 mm2) e razão largura/altura, além da umidade e atividade de água. A SQ influenciou significativamente (p < 0,05) na vida de prateleira, visto que a taxa de endurecimento foi de 27,8 (N/dia) para os bolos controle, e em bolos com nível de 25 % apresentou o valor de 26,1 (N/dia) e 49,2 (N/dia) para àqueles com presença total de SQ. Os teores de lipídeos diminuíram significativamente (p < 0,05), embora o conteúdo total de minerais e proteínas tenham apresentado ligeiras variações. Em relação à análise sensorial, foram atribuídas aos bolos com redução de até 50 % de gordura notas entre 6 e 7, e àqueles com 75 % de redução, nota inferior para os atributos de textura, sabor e aspecto geral. Dos provadores, 35 % \"provavelmente comprariam\" os bolos com 50 % de gordura. Nesse sentido, a SQ pode ser considerada um potencial substituto de gordura em bolos, podendo-se reduzir à metade a quantidade deste ingrediente em sua formulação original, agregando qualidades tecnológicas, sensoriais e nutricionais a esses produtos. / The need to create innovative products with functional characteristics is related to the demand of consumers which prioritize the well-being combined to a healthy and balanced diet. In this sense, the objective of this study was to evaluate the effects of the addition of succinyl chitosan (SQ) as an emulsifying agent and lipid fraction substitute on the qualities of cakes. Therefore, in chapter 1 a concise survey of the literature was carried out to understand the themes covered. In chapter 2, the SQ study was based on its obtaining and characterization for application in cakes. Infrared analysis and X-ray diffraction validated the deacetylation and succinylation reactions, and the thermal studies demonstrated thermal stability (above 300 °C), allowing the use of SQ in bakery products. The application of SQ suspension (2.0 g / 100 g) with reduced levels of fat (0 % (control), 25 %, 50 %, 75 % and 100 %) adjusting the amount of water, to adapt the batter\'s consistencies, resulted in cakes with similar viscosity parameters. The reduction of fat up to 50 % and presence of SQ contributed to the increase of the 2D area (from 13,83 to 19,05 mm2) and width / height ratio, as well as moisture and water activity. SQ significantly influenced (p <0.05) shelf life, since the hardening rate was 27,8 (N / day) for control cakes, and in cakes with a 25% level the value was 26,1 (N / day) and 49.2 (N / day) for those with total presence of SQ. The lipid contents decreased significantly (p <0.05), although the total content of minerals and proteins showed slight variations. Regarding sensory analysis, scores between 6 and 7 were attributed to cakes with a fat reduction of up to 50%, and those with a 75% reduction were attributed a lower score, according to the attributes of texture, taste and overall appearance. From consumers, 35% \"I would probably purchase\" the cakes with 50% fat. In this sense, SQ may be considered a potential substitute for fat in cakes, and it can reduce the amount of this ingredient by half in its original formulation, adding technological, sensorial and nutritional qualities to these products.