O Brasil é o maior produtor mundial de suco de laranja e os resíduos gerados deste processamento representam sérios problemas ao meio ambiente. No entanto, estes resíduos podem ser considerados como subprodutos da indústria por possuírem elevado teor de fibras, possibilitando sua utilização como ingrediente em alimentos. As fibras podem ser adicionadas como substituto de gordura, resultando em produtos mais saudáveis. Neste sentido, este trabalho visa estudar a possibilidade e viabilidade do aproveitamento dos subprodutos da indústria de sucos de laranja para aplicação em alimentos. As fibras obtidas a partir dos subprodutos de laranja foram adicionadas como substituto de gordura em sorvetes e bolos. Foi realizada a caracterização físico-química e funcional das fibras, sendo também avaliados os compostos fenólicos e carotenoides presentes. As fibras foram submetidas a tratamentos como a hidrodestilação com o objetivo de reduzir o sabor amargo. Análises físico-químicas e sensoriais foram realizadas nos sorvetes e nos bolos. Duas amostras diferentes de fibra de laranja: F1 (casca, bagaço e sementes) e F2 (casca) foram analisadas sendo que ambas apresentaram alto teor de fibra dietética total e uma relação ideal entre fibra solúvel e insolúvel. A F2 apresentou os maiores teores de compostos fenólicos (125 mg/g) e carotenoides (1,21 mg/100 g) quando comparada a fibra F1. Essas fibras quando adicionadas ao sorvete de chocolate reduziram em média 70 % o teor de gordura, sem modificar propriedades sensoriais de cor, odor e textura, porém provocou efeitos negativos sobre o sabor e o sabor residual dos sorvetes. A adição de 1,0 % de fibra da casca de laranja, submetida à hidrodestilação, em sorvete de limão reduziu aproximadamente 50 % o teor de lipídeos das amostras e não modificou o conteúdo de proteína, as propriedades de cor, os valores de pH, os parâmetros de textura e não provocaram mudanças na aceitação dos atributos sensoriais do produto original. A fibra bruta da casca de laranja também pode ser considerada uma boa alternativa como substituto de gordura em bolos. Já que foram obtidas reduções de até 90 % no teor de lipídeos e até 27 % no valor calórico do produto. A adição de 3 % de fibra de laranja, não alterou a formulação do bolo de forma a modificar sua preferência perante os julgadores, mostrando resultados semelhantes em todos os parâmetros sensoriais comparativos ao bolo padrão. / Brazil is the world's largest orange juice producer and the wastes generated by this process represent serious environmental problem, however these residues may be regarded as byproducts of industry because their high fiber content allowing its use as ingredient in foods. Fibers can be added as fat replacer, resulting in healthier products. Thus, this work aimed to study the possibility and viability of orange juice industry byproducts utilization for application in foods. The fibers obtained from the orange juice byproducts were added as fat replacer in ice creams and cakes. The physicochemical and functional characterization of the fibers were performed, and carotenoids and phenolic compounds content were evaluated. The fibers were submitted to treatments such as hydro-distillation aiming to reduce the bitter taste. Chemical, physical and sensory analyses were performed in ice creams and cakes. Two different samples of orange fiber were analyzed: F1 (peel, pulp and seeds) and F2 (peel). Both samples showed high levels of total dietary fiber and an ideal ratio between soluble and insoluble fiber. The F2 showed higher levels of phenolic compounds (125 mg/g) and carotenoids (1.21 mg/100 g) when compared to fiber F1. The use of orange fiber as a fat replacer in ice cream led to a 70 % reduction of fat without causing significant changes on product attributes such as color, odor and texture, however caused negative effects on the taste and aftertaste of ice cream. The addition of 1 % of peel orange fiber, submitted to treatment by hydro-distillation, in lemon ice cream resulted in a mean reduction of approximately 50 % of the samples fat content and did not significantly modified properties as protein content, color properties, pH values, melt rate and texture parameters, and caused no changes in the acceptance attributes of original product. The crude peel orange fiber can be considered a good choice as a fat replacement in cakes, since the results showed 90 % reduction in lipid levels and 27 % in the caloric value of the product. The addition of 3 % orange fiber did not change the cake formulation in order to modify their preference before the judges, showing similar results in all sensory parameters comparable to standard cake.

<p>Zadatak ove teze je da se ispita uticaj zamene dela p&scaron;eničnog bra&scaron;na ekstrudiranim snek proizvodima obogaćenim dodatkom p&scaron;enične klice, pivskog tropa i tropa jabuke na svojstva testa (boja, fizička, reolo&scaron;ka) kao i na karakteristike čajnog peciva (fizičke, senzorske, nutritivne, trajnost, mikrobiolo&scaron;ke). U toku preliminarnih ispitivanja (prva faza eksperimentalnog rada) ispitan je uticaj obezma&scaron;ćene p&scaron;enične klice na kvalitet testa i čajnog peciva u cilju definisanja optimalnog nivoa zamene p&scaron;eničnog bra&scaron;na ekstrudatima kukuruzne krupice sa dodatkom sporednih proizvoda prehrambene industrije i optimalnog sadržaja vlage testa. P&scaron;enično bra&scaron;no je u količini od 5, 10 i 15 % zamenjeno obezma&scaron;ćenom p&scaron;eničnom klicom. Pored uticaja nivoa zamene p&scaron;eničnog bra&scaron;na p&scaron;eničnom klicom, ispitan je i uticaj veličine čestica p&scaron;enične klice (&lt;150 &mu;m, 150-1000 &mu;m i 800-2000 &mu;m), kao i vlage testa pri zamesu (20, 22 i 24 %). U toku druge faze eksperimentalnog rada ove doktorske disertacije, pripremljeni su ekstrudati kukuruzne krupice sa dodatkom sporednih proizvoda prehrambene industrije i to: p&scaron;enične klice, pivskog tropa i tropa jabuke u udelima 15, 30 i 45 % (odnos kukuruzna krupica:sporedni proizvod bio je 85:15, 70:30 i 55:45). Dobijeni ekstrudati su samleveni i prosejani na sitima u cilju dobijanja tri frakcije sa različitim veličinama čestica (&lt; 250 &mu;m, 250 - 1000 &mu;m i 1000 - 2000 &mu;m). Izvr&scaron;ena je karakterizacija ekstrudata u smislu određivanja hemijskog sastava, raspodele veličine čestica, boje i mikrobiolo&scaron;ke analize. Ovako dobijeni ekstrudati su zatim kori&scaron;ćeni u proizvodnji čajnog peciva kao zamena p&scaron;eničnog bra&scaron;na u količinama od 5, 10 i 15 % računato na masu bra&scaron;na. Za procenu uticaja veličine čestica ekstrudata, udela sporednog proizvoda u ekstrudatu i udela ekstrudata u čajnom pecivu na osobine testa i čajnog peciva takođe je kori&scaron;ćen Box-Behnken eksperimentalni dizajn. Rezultati su pokazali da je moguća proizvodnja funkcionalnog čajnog peciva sa dodatkom ekstrudata kukuruzne krupice obogaćene sporednim proizvodima prehrambene industrije, pri čemu se pobolj&scaron;ava nutritivni profil čajnog peciva, bez negativnih efekata na fizičke i senzorske karakteristike gotovog proizvoda.</p> / <p>The aim of this study is to examine the effect of replacing a portion of wheat flour with extruded snack products enriched with the addition of wheat germ, brewer&#39;s spent grain and apple pomace on the rheological and textural properties of dough and on characteristics of cookies (physical, sensory, nutritive, microbiological). During the preliminary analysis (the first phase of the experimental work), the influence of defatted wheat germ particle size, wheat germ content and dough moisture content on the quality of the dough and the cookies was investigated using the Box-Behnken experimental design. During the second phase of the experimental work, the extruded corn meal with the addition of by-products of the food industry (wheat germ, brewer&#39;s spent grain and apple pomace) were prepared (the ratio of corn meal: by-product was 85:15, 70:30 and 55:45). The obtained snack products are milled and sieved to obtain 3 fractions with different particle sizes (&lt;250 &mu;m, 250-1000 &mu;m and 1000-2000 &mu;m). Characterization of the extrudates in terms of determining the chemical composition, particle size distribution, color and microbiological analysis was performed. The obtained extrudates were then used in the production of cookies for the replacement of wheat flour in quantities of 5, 10 and 15%. The Box-Behnken experimental design was used to evaluate the influence of the extrudate particle size, the share of the by-product in the extrudate, and the share of extrudates in the cookies, on the dough properties and cookies characteristics.<br />The results showed that the corn snack products enriched with food industry by-products (brewer&#39;s spent grain, wheat germ and apple pomace) can be used for production of functional cookies. These additives in an amount up to 15% improving the nutritional profile of the cookies, without adverse effects on the physical and sensory characteristics of the final product.</p>

Extra lean (3.3% fat) and lean (20.0% fat) hamburgers in three pH groups (≤ 6.0; 6.01-6.49; 6.50-6.92) were evaluated for cooking-temperature profile, total process lethality, and physical properties after cooking to 71°C by double-side frying on an electric grill. Neither cooking-temperature profile nor cooking time was affected by hamburger fat content or pH. Double-side frying to 71.1°C internal temperature was adequate for more than 6-log destruction of viable E. coli O157:H7 and Salmonella at the geometrical center of extra lean and lean hamburgers. The coldest spot was on the circumferential surface, as indicated by the presence of a red ring of undenatured myoglobin, and confirmed by the finite-element temperature distribution model. The effect of pH (5.80, 6.29, 6.73) on myoglobin denaturation in extra lean (3.3% fat) and lean (20.0% fat) hamburgers was studied. Compared to normal meat (pH= 5.8), raw extra lean ground beef of pH = 6.73 had significantly lower oxidation-reduction potential (ORP) value, lower concentration of metmyoglobin after 48 hr of refrigerated storage, and more distinct cherry-red color. Percent of myoglobin denaturation during cooking was affected mainly by pH and was not affected by total pigment or fat content of hamburgers. A pH ≥ 6.5 and ORP ≤ -200 mV were characteristic of dark-cutting beef In a third experiment, extra lean (3.5%) and lean (20.0%) beef patties were made from normal beef (pH= 5.70) and dark-cutting beef (pH = 6.60). Controls were made with no additives or with 1% salt and 10% added water. Various browning agents (1% glucose, 0.2% caramel colorant, 0.3% calcium peroxide, or 2.5% encapsulated lactic acid) were added with 10% water and 1% salt. Salt had a pronounced prooxidant effect on myoglobin. Distinctive absorption peaks at 541-548 nm and 577-582 nm indicated that the undenatured pigment in cooked patties was oxymyoglobin. Dark-cutting patties had more rubbery texture and slightly perceptible off-flavor. Patties with lactic acid were less juicy and had lower intensity of beef flavor than other patties, and moderate intensity of sour off-flavor. Addition of salt and encapsulated lactic acid to beef patty formulation could solve the problem of hard-to-cook patties.

Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2018-11-09T17:20:37Z No. of bitstreams: 1 2013 - Simone Alves do Nascimento Camilo.pdf: 363101 bytes, checksum: 552ddec128420b872fba894157546afe (MD5) / Made available in DSpace on 2018-11-09T17:20:39Z (GMT). No. of bitstreams: 1 2013 - Simone Alves do Nascimento Camilo.pdf: 363101 bytes, checksum: 552ddec128420b872fba894157546afe (MD5) Previous issue date: 2013-03-21 / CAPES / The soybean, besides containing protein of high biological value, presents oil with high content of polyunsaturated fatty acids, also having good emulsifying properties. Thus, soybean may be used for preparing creamy products. In spite of these advantages, its use is limited in Brazil due to its beany flavor. With the objective of developing a process to produce "soy-cream" with good sensory characteristics, dehulled soybean grains were boiled in water, as well as in NaHCO3 solution at three concentrations (0.25; 0.75 and 1.25%) at three cooking times (10, 25 and 40min), totaling 12 treatments. Then, the soybean grains were disintegrated with a paste of gelatinized starch, and subsequently, formulated to obtain the "soy-creams". These were submitted to a series of sensory evaluations (overall impression, sensory quality, quantitative descriptive analysis and preference), using a commercial milkcream for comparison. It was also carried out the analysis of proximate centesimal composition, as well as the determination of fatty acid profile. The results showed that a better boiling condition for dehulled soybean grains, used for preparing "soy-cream" with better sensory characteristics, was NaHCO3 at 0.75% for 25min using 40% of oil, although this was less preferred by the untrained panelists than the commercial milkcream. These two creams were submitted once more to consumer-type preference test, showing no significant difference between them. This "soy-cream" presented 84.85% of unsaturated fatty acids. Using this "soy-cream" and the commercial milkcream, two whipped cream (chantily) were prepared and submitted to consumer-type preference test. The results showed that the "soy-chantily? was more preferred than the one prepared with the commercial milkcream. Similarly, two ?spinach sauces? were prepared and submitted to consumer-type preference test. The results show that the "spinach sauce" prepared with the "soy-cream" was more preferred than that prepared with the commercial milkcream. / A soja, al?m de conter prote?na de alto valor biol?gico, apresenta ?leo com alto teor de ?cidos graxos poliinsaturados, tendo tamb?m boas propriedades emulsificantes. Desta forma, a soja pode ser usada para elabora??o do creme. Apesar destas vantagens, a sua utiliza??o no Brasil ? limitada devido ao sabor de feij?o cru (?beany-flavor?). Com objetivo de desenvolver um processo que permita obter um ?creme de soja? com boas caracter?sticas sensoriais, os gr?os de soja decorticados foram fervidos em ?gua e em solu??o de NaHCO3 a tr?s n?veis de concentra??o (0,25; 0,75 e 1,25%), durante tr?s intervalos de tempo (10, 25 e 40min), totalizando 12 tratamentos. Em seguida, os gr?os foram desintegrados com a pasta de amido gelatinoso, e formulados posteriormente, para obter os ?cremes de soja?. Estes foram submetidos a uma s?rie de avalia??es sensoriais (impress?o global, qualidade sensorial, an?lise descritiva quantitativa e prefer?ncia), usando-se o creme de leite comercial para a compara??o. Foi feita tamb?m a an?lise de composi??o centesimal aproximada, bem como a an?lise de perfil de ?cidos graxos. Os resultados indicam que, a melhor condi??o de fervura dos gr?os de soja decorticados para o uso em ?creme de soja? com melhores caracter?sticas sensoriais foi o emprego de NaHCO3 a 0,75% por 25min, usando-se 40% de ?leo, embora este tenha sido menos preferido por provadores n?o treinados do que o creme de leite comercial. Estes dois cremes foram submetidos novamente a teste massal de prefer?ncia com consumidores, mostrando que n?o houve diferen?a significativa entre essas duas amostras. O ?creme de soja? selecionado teve 84,85% de ?cidos graxos insaturados. Usando-se este ?creme de soja? e o creme de leite comercial, foram preparados dois chantilis, sendo submetidos a teste massal de prefer?ncia com consumidores. Os resultados mostram que o ?chantili de soja? foi mais preferido do que aquele preparado com o creme de leite comercial. Da mesma forma, foram preparados os dois ?molhos de espinafre? e submetidos a teste de consumidores. Os resultados indicam que o ?molho de espinafre? preparado com o ?creme de soja? foi mais preferido do que aquele preparado com o creme de leite comercial.

The study explores South African respondents’ attitudes toward game meat and finds the differences between the attitudes of consumer and non-consumer respondents of game meat toward the following attributes of game meat: sensory characteristics; health benefits; game meat production ethics; animal welfare; safety for human consumption; availability; price; promotion; and preparation. This quantitative study determined the attitudes of 1096 consumers and 310 non-consumers of game meat with an online survey using questionnaires. Recruitment was done through social media and e-mail forwarding. The differences in attitudes between consumer and non-consumer respondents were determined using Fishbein’s attitude-toward-the-object model. Based on attitudes toward individual attributes, respondents classified some product attributes as important in their decision to consume, or not to consume, game meat. Respondents indicated that the availability, sensory characteristics, game meat production ethics and health benefits are considered to be important in their consumption of game meat. To market game meat purposefully, the industry should focus on these attributes. / Life and Consumer Sciences / MCS (Life and Consumer Sciences)

Thesis(M.S.)--Auburn University, 2005. / Abstract. Vita. Includes bibliographic references.