A textura e a cor têm influência na aquisição, consumo, aceitação e preferência de biscoitos. Alguns ingredientes e etapas de processo podem influenciar diretamente nestes parâmetros. O açúcar é um dos principais ingredientes utilizados nas formulações de biscoitos, sendo o tamanho, ou diâmetro dos cristais um fator importante para o comportamento da massa e consequentemente para a textura e cor do produto. Tendo em vista que a movimentação do açúcar na indústria de alimentos é realizada geralmente por transporte pneumático,e os cristais são quebrados, alterando a granulometria e consequentemente interferindo nas características do produto. Neste contexto, o objetivo deste trabalho foi avaliar a influência do transporte pneumático na granulometria e cor de açúcar cristal e consequentes modificações no comportamento da massa e nos parâmetros textura e cor de biscoitos rosca sabor leite. Para tal, foram realizadas análises de granulometria e cor de açúcar cristal, bem como análises da massa e dos biscoitos elaborados. O açúcar foi obtido de três diferentes fornecedores, codificados como A, B e C, e foi aplicado na produção das massas e dos biscoitos roscas sabor leite em duas condições: antes do transporte pneumático (ATP) e depois de submetido ao transporte pneumático (DTP), totalizando seis produções diferentes de massa e de biscoitos. Todos os demais ingredientes e condições de processo foram mantidas sem alteração em todas as produções. Através da análise de granulometria foi determinado o valor de diâmetro médio dos cristais de açúcar e a avaliação colorimétrica possibilitou determinar os valores dos intervalos de cores L, a* e b* (CIELab) do açúcar. O comportamento reológico da massa de biscoitos foi avaliado através de análise de consistência, estabilidade e dureza. Os biscoitos rosca sabor leite foram submetidos a análises instrumentais e sensoriais (teste descritivo e afetivo), onde foram avaliadas a textura (dureza e fraturabilidade) e cor (L, a* e b*). A granulometria nas amostras de açúcar ATP foi significativamente maior (p<0,05) que nas amostras de DTP. Por outro lado, a análise de cor nas amostras de açúcar ATP apresentou luminosidade menor do que nas DTP (p<0,05). A dureza da massa foi maior (p<0,05) nas amostras onde foi aplicado o açúcar DTP. A textura do biscoito (dureza e a fraturabilidade) com açúcar ATP foram significativamente menores que os produzidos com açúcar DTP. A cor do produto com açúcar DTP foi maior (p<0,05) que no produto com açúcar ATP. A ACP mostrou correlação entre os dados instrumentais e sensoriais. De acordo com os resultados obtidos observou-se que o transporte pneumático influencia diretamente na granulometria e cor do açúcar, bem como na textura e cor do produto final. Sendo assim, conclui-se que a utilização de açúcar cristal submetido ao transporte pneumático (DTP) na produção de biscoitos rosca sabor leite resulta em produtos mais escuros, e com maior dureza. / The texture and color influence the acquisition, consumption, acceptance and preference biscuits. Some ingredients and stages of process can directly influence these parameters. Sugar is one of the main ingredients used in the formulations biscuits, and the crystal size an important factor in the mass performance and consequently to the texture and color of the product. Having in view that the movement of the sugar in the food industry is carried out usually by pneumatic transport, and the crystals are broken by changing the particle size and consequently interfering with the characteristics of the product. In this context, the objective of this study was to evaluate the influence of pneumatic conveying in particle size and color of crystal sugar and consequent changes in mass behavior and parameters texture and color of thread biscuits flavored milk. For such, particle size and color of crystal sugar analyzes were conducted, as well as the dough analysis and biscuits prepared. The sugar was obtained from three different suppliers, coded as A, B and C, and has been applied in production of dough and biscuits flavored milk thread, in two conditions: before the pneumatic transport (BPT) and after being subjected to pneumatic transport (APT), totaling six different productions of dough and biscuits. All the other ingredients and process conditions were maintained without change in all productions. Through the analysis of particle size was determined the value of mean aperture of sugar crystals and the colorimetric evaluation allowed us to determine the values of color ranges L, a * and b * (Cielab) of sugar. The rheological behavior of cookie dough was evaluated using analysis of consistency stability and hardness. The biscuits thread flavor milk have been subjected to instrumental and sensory analysis (descriptive and affective tests), which were evaluated texture (hardness and fracturability) and color (L, a * and b *). The particle size distribution in the samples of sugar BPT was significantly higher (p< 0.05) than in samples of APT. On the other hand, the analysis of color in the samples of sugar BPT showed brightness lower than in APT (p< 0.05).The hardness of the dough was higher (p <0.05) in samples where the Sugar APT was applied. The biscuit texture (hardness and fracturability) sugar BPT were significantly lower than those produced with APT sugar. The product color APT sugar was higher (p <0.05) in the product with sugar ATP. The PCA showed correlation between instrumental and sensory analysis. According to the results obtained, it was observed that the pneumatic transport directly influences the size and color of sugar, as well as the texture and color of the final product. Thus, it is concluded that the use of crystal sugar submitted to pneumatic transport (APT) in the production of biscuits milk flavor results in products darker, and with greater hardness.

Indiana University-Purdue University Indianapolis (IUPUI) / Glucose homeostasis is maintained through the coordinated actions of insulin secretion from pancreatic beta cells and insulin action in peripheral tissues. Dysfunction of insulin action yields insulin resistance, and when coupled with altered insulin secretion, results in type 2 diabetes (T2D). Exocytosis of intracellular vesicles, such as insulin granules and glucose transporter (GLUT4) vesicles is carried out by similar SNARE (soluble NSF attachment receptor) protein isoforms and Munc18 proteins. An additional regulatory protein, Doc2b, was implicated in the regulation of these particular exocytosis events in clonal cell lines, but relevance of Doc2b in the maintenance of whole body glucose homeostasis in vivo remained unknown. The objective of my doctoral work was to delineate the mechanisms underlying regulation of insulin secretion and glucose uptake by Doc2b in effort to identify new therapeutic targets within these processes for the prevention and/or treatment of T2D. Towards this, mice deficient in Doc2b (Doc2b-/- knockout mice) were assessed for in vivo alterations in glucose homeostasis. Doc2b knockout mice were highly susceptible to preclinical T2D, exhibiting significant whole-body glucose intolerance related to insulin secretion insufficiency as well as peripheral insulin resistance. These phenotypic defects were accounted for by defects in assembly of SNARE complexes. Having determined that Doc2b was required in the control over whole body glycemia in vivo, whether Doc2b is also limiting for these mechanisms in vivo was examined. To study this, novel Doc2b transgenic (Tg) mice were engineered to express ~3 fold more Doc2b exclusively in pancreas, skeletal muscle and fat tissues. Compared to normal littermate mice, Doc2b Tg mice had improved glucose tolerance, related to concurrent enhancements in insulin mumsecretion from beta cells and insulin-stimulated glucose uptake in the skeletal muscle. At the molecular level, Doc2b overexpression promoted SNARE complex assembly, increasing exocytotic capacities in both cellular processes. These results unveiled the concept that intentional elevation of Doc2b could provide a means of mitigating two primary aberrations underlying T2D development.