La texture, manifestation sensorielle des propriétés structurales, mécaniques et de surface d’un matériau constitue un paramètre clé dans l’évaluation des produits alimentaires. Elle reflète leur qualité, leur fraîcheur et influence l’acceptabilité du produit par le consommateur déterminant l’intention de ré-achat. Dans la littérature scientifique, la plupart des travaux portant sur la texture des produits céréaliers ont étudié des matrices alimentaires telles que le pain ou les biscuits mais plus rares sont les travaux sur les gâteaux type cake. L’objectif de ce travail est donc de caractériser le moelleux d’un produit de type cake de sa mise en place à son évolution au cours de la conservation du produit au moyen de méthodes instrumentales et sensorielles. Dans un premier temps, nous avons étudié l’influence de la nature de la farine, du procédé de fabrication et de l’aération des produits sur caractère moelleux au travers de méthodes instrumentales et sensorielles. La caractérisation instrumentale des produits moelleux et la structure de leur mie ont été évaluées par des mesures rhéologiques (texturomètre, DMTA) et d’imagerie (XR-Tomography). La caractérisation sensorielle a été menée par l’établissement d’un profil sensoriel de la texture avec un panel entraîné évaluant l’aspect des produits et les sensations perçues au toucher et en bouche. Dans un second temps, nous avons étudié les propriétés fonctionnelles des farines et de leurs composants en milieu modèle et complexe par différentes méthodes physico-chimiques (rhéologie des pâtes, analyse enthalpique différentielle, microscopie, diffraction RX). Enfin, les mesures sensorielles et instrumentales ont été mises en relation via une analyse factorielle multiple dans le but de déterminer des méthodes instrumentales permettant de caractériser le caractère moelleux des produits de type cake. Les résultats montrent que l’aération de la mie et la composition de la farine sont les facteurs clés du moelleux dans ce type de produit. L’évaluer et le sélectionner sur la base de ses caractéristiques physico-chimiques (élasticité, fermeté, aération) s’avère possible compte tenu de la stabilité de sa texture au cours du temps afin de pouvoir anticiper sur l’acceptabilité du produit par le consommateur le plus tôt possible dans son processus de développement / Since texture is the manifestation of structural, mechanical and surface properties of a material, it represents a key characteristic for food materials. It reflects food quality, freshness perception influencing consumer acceptance.Studies encountered in the scientific literature that are devoted to cereal based foods texture are foremost based on bread also biscuits scarcely on cakes. This study entitled ‘study of the different factors influencing the structure and the texture of semi-humid baked aerated cereal products: sensory and instrumental dimensions of texture’ focus on cake softness characterization, set up and evolution. First, the investigation of the influence of soft wheat flour origin, making process and aeration properties on cake texture is proposed. Instrumental characterization of cake texture properties was performed through high deformation using TPA and relaxation tests. Several approaches were attempted to determine cake crumb structure including rheology, microscopy; image analysis and X Ray-Tomography. Sensory characterization of cake texture was achieved through descriptive texture profile involving establishment of our trained panel. Second, we peer into the functional properties of wheat flour also of its gluten and starch components, physico-chemical methods among which fluid rheology, differential scanning calorimetry, optic microscopy and X-Ray powder diffraction are employed. The results are discussed in terms of physical and chemical changes that cake dough ingredients undergo upon making process. This investigation highlights that several parameters are substantially involved in cake structure set up and final texture perception. Suitable flour choice (composition, components quality) and aeration management are critical factors for the elaboration of a product to be perceived the softest as possible. Also, regarding evolution of texture, it is possible to state on the selection of a product whether than another at early development stages allowing anticipate on consumer acceptance

Reliable information about the micro-processes during filtration and dewatering of filter cakes allows more accurate statements about process development and design in any industrial application with solid-liquid separation units. Distributed particle properties such as shape, size, and material influence the formation of the porous network structure, which can show considerable local fluctuations in vertical and horizontal alignment in the cake forming apparatus. The present work relates to a wide range of particle sizes and particle shapes and presents their effects on integral, but preferably local, structural parameters of cake filtration. Current models for the relationship between particle properties and resulting porous structure remain inaccurate. Therefore, the central question focus on the model-based correlation between obtained tomographic 3D information and characteristic cake and process parameters. In combination with X-ray computed tomography and microscopy (ZEISS Xradia 510), data acquisition of the structural build-up of filter cakes is possible on a small scale (filter area 0.2 cm²) and a conventional laboratory scale (filter area 20 cm², VDI 2762 pressure nutsch). Thereby, the work focuses on structural parameters at the local level before, during, and after cake dewatering, such as porosity, coordination number, three-phase contact angle, characteristics of pores and isolated liquid regions, the liquid load of individual particles, tortuosity, and capillary length, and the corresponding spatial distributions. Seven different particle systems in the range of 20 and 500 µm, suspended in aqueous solutions with additives for contrast enhancement, served as raw materials for the filter cake formation. Image data processing from 16-bit greyscale images with a resolution of 2 to 4 µm/voxel edge length includes various operations with a two-stage segmentation to identify air, solid particles, and liquid phase, resulting in a machine learning-based automated approach. Subsequent modeling and correlation of measured parameters rely on experimentally verified quantities from mercury porosimetry, laser diffraction, dynamic image analysis, static and dynamic droplet contour analysis, as well as filtration and capillary pressure tests according to VDI guidelines. The tomography measurements provide microscopic information about the porous system, quantified using characteristic key parameters and distribution functions. By studying the cake structure concerning the local distribution of particle size and shape and the resulting porosity, segregation effects can be avoided by increasing the feed concentration of particles, whereby swarm inhibition of particles in the initial suspension strongly hinders or completely suppresses layer formation in the cake according to distributed particle properties (Publication A). In the subsequent dewatering of the filter cake to the irreducible saturation, the measurement of the local coordination number as well as the remaining liquid volumes at the particle contacts allows the determination of a discrete liquid load distribution by correlation with the respective particle volume (Publication B). The determination of the capillary length - shortest capillary for single-phase pore flow and capillary of least resistance for multiphase pore flow - provides modeling approaches for the cake formation from publication A as well as the dewatering process from publication B (Publication C). The parameter sets obtained also help to transfer and extend existing, theoretical models of multiphase pore flow to the application example of filter cake dewatering (Publication D). At the microscopic level, the measurement of the three-phase contact angle at isolated liquid volumes within the porous matrix provides a deeper understanding of the macroscopic models from publications C and D (Publication E).:List of Figures List of Tables Notation 1 Introduction 2 Multiphase Processes in Porous Media 2.1 Cake Filtration and Single Phase Porous Media Flow 2.2 Cake Dewatering 2.2.1 Particle Surface Wettability 2.2.2 Capillarity in Porous Media 2.2.3 Static Capillary Pressure 2.2.4 Dynamic Capillary Pressure 3 Acquisition of 3D Information of Porous Media 3.1 Absorption and Scattering of X-rays 3.2 X-ray Microscopy 3.2.1 Image Acquisition 3.2.2 Image Reconstruction 3.2.3 Image Quality and Artifacts 3.3 Image Post-Processing 3.3.1 Image Enhancement 3.3.2 Segmentation and Thresholding 3.3.3 Processing Binary Images 3.4 Image Measurement 4 Materials and Methods 4.1 The Solid Phase 4.2 The Liquid Phase 4.3 Suspension Stability 4.4 Experimental Design and Down-Scale for Tomography Measurements 4.5 Experimental Characterization of Filtration and Dewatering Properties 4.5.1 Cake Filtration 4.5.2 Cake Dewatering (Capillary Pressure Measurements) 5 Conclusion and Outlook Literature Publications A to E Appendix

Ces travaux portent sur l’étude du transfert de l’arôme viennoiserie encapsulé dans une matrice constituée du mélange gomme acacia – maltodextrines et incorporé dans une génoise emballée (plastiques et papier), dans des conditions contrôlées de stockage (humidité relative et température). Le procédé d’encapsulation utilisé dans cette étude est la lyophilisation. Les propriétés physicochimiques des molécules volatiles influencent leur rétention. Ainsi, les molécules hydrophobes à haut poids moléculaire sont mieux conservées dans ce système. L’incorporation de capsules d’arômes dans les génoises influence leurs propriétés physiques (la couleur et la texture) et favorise la formation d’une croûte pouvant jouer un rôle barrière sur les transferts d’arômes. Au cours du stockage des génoises emballées, l’apport positif de l’encapsulation sur la rétention des arômes a été révélé. Le type d’emballage peut influencer la perte en composés d’arôme dans l’espace de tête génoise – emballage. Ainsi, les emballages plastiques offrent une meilleure conservation des molécules volatiles par rapport aux papiers traités / This study deals with transfer of viennoiserie aroma encapsulated in a acacia gum - maltodextrines matrix and incorporated in a packaged sponge cake (plastic and treated-paper), under controlled storage conditions (temperature and relative humidity). The process of encapsulation used in this work is freeze-drying. The physicochemical properties of the volatiles molecules influence their retention in the matrix. Thus, the hydrophobic molecules with high molecular weight are more retained. The incorporation of capsules in the sponge cake matrix influences the physical properties of food matrix (color and texture) and supports the formation of a crust which acts as a barrier in the flavour transfer. It was noted that encapsulation contributed in retaining flavour compounds during the storage of packaged sponge cake. Also, the type of packaging can influence the loss of flavour in the headspace between sponge cake and packaging. Indeed, plastic packaging offers a better conservation of volatiles molecules compared to treated-papers

Resíduos lignocelulósicos são substratos proeminentes para a produção sustentável de polihidroxialcanoatos (PHAs) e etanol. A xilose é um dos principais componentes da lignocelulose, mas o aproveitamento eficiente desse açúcar ainda representa uma barreira técnica. O objetivo desse trabalho foi obter linhagens bacterianas mais eficientes no consumo desse açúcar. Foi introduzido maior número de cópias dos genes do catabolismo (xylAB) e transporte (xylFGH) de xilose, nas linhagens Escherichia coli KO11, produtora de etanol, e Burkholderia sacchari LFM 101, produtora de poli-3-hidroxibutirato (PHB). Os recombinantes foram avaliados quanto ao consumo de xilose e produção na presença e ausência de glicose. Para B. sacchari LFM 101 essa estratégia não incrementou o consumo desse açúcar. Para E. coli KO11 xylAB reduziu o tempo de consumo de xilose e aumentou a produção final de etanol em 30%, mas esse efeito foi prejudicado pela repressão catabólica; enquanto xylFGH foi deletério ao reduzir para quase zero o crescimento e produção de etanol por essa linhagem. / Lignocellulosic residues are remarkable substrates for the sustainable production of polyhydroxyalkanoates (PHAs) and ethanol. Xylose is one of the most important lignocelullose component but its efficient utilization still represents a technical barrier. The aim of this work was to obtain bacterial strains more efficient in the xylose consumption. Multiple copies of the catabolism (xylAB) and transport (xylFGH) genes of xylose were introduced in the ethanol producer Escherichia coli KO11 strain and the poly-3-hydroxybutyrate (PHB) producer Burkholderia sacchari LFM 101. The recombinants strains were evaluated for their production and xylose consumption in the presence and absence of glucose. This strategy did not increase xylose consumption in B. sacchari strains. The xylAB gene improved xylose consumption and increased the ethanol production about 30% in E. coli KO11, but this effect was impaired by catabolite repression; while xylFGH gene was deleterious to reduce the growth and ethanol production by this strain.

Made available in DSpace on 2016-08-10T10:45:15Z (GMT). No. of bitstreams: 1 APARECIDA DE FATIMA OLIVEIRA BOZZA.pdf: 3225464 bytes, checksum: 09a443bc61d825f8e541397153215733 (MD5) Previous issue date: 2009-06-03 / This research, studied the food potential of the Butia purpurascens Glassman, an endemic fruit from Cerrado that has been under risk by monoculture crops. The main objective this work was to formulate a cake pre-mixture using dry pulp of Butia purpurascens Glassman. The pulp was processed according to hygienic techniques. It was dried in an oven at 40 ºC for 72 hours to process the pre-mixture and the cake for acceptance test. In addition, it was determined the concentrations of essential metals in the natural and dry as well freezing pulps from three crops (2005, 2006, and 2007) harvested in dry and wet seasons. The natural and freezing pulps were lyophilized before oxidative acid digestion (HNO3/H2O2). The metals were analyzed by inductively coupled plasma optical emission spectrometry (ICP-OES). The results showed that 100g of the natural pulp had 1.413,73mg of K; 76,40mg of Ca; 6,60mg of Fe; 65,62mg of Mg; 6,10mg of Zn; 1,30mg of Cr; 0,63mg of Cu; 0,23mg of Mn and 76,42mg of Na. Higher concentration in Cr and lower concentration in Ca, Mn and Na were observed in dry pulps compared with lyophilized pulps. Comparison made between the three crops showed that proportionally Ca, K, Mg and Zn concentrations were significantly lower in 2005 than in the 2006 and 2007, Cu was higher in 2006 and Cr higher in 2007. While, Fe concentrations were significantly higher in 2005. in 2007, Ca, Cu and Mg concentrations were lower than in 2006 During dry season Zn and Ca; Ca, K, Zn and Mg; and Cu, M and Zn concentrations were higher respectively in 2005, 2006 and 2007. The cake presented good acceptance (average 6,53) from 69,21% of the judges. Finally, based on the findings it can be concluded that the cake prepared with the pre-mixture flavored with Butia purpurascens Glassman, can be an alternative food and an income source for the general population besides to contribute for the Cerrado specie conservation. / O Cerrado é o mais importante Bioma Brasileiro, rico em biodiversidade. Os frutos nativos do Cerrado possuem sabor sui generis e são utilizados na culinária regional. O aproveitamento destes frutos pode constituir numa alternativa de renda sustentável para a população local. Nesta pesquisa foi utilizado um bolo com a polpa desidratada do fruto da palmeira Butia purpurascens Glassman, nativa do Cerrado, caracterizada como endêmica de regiões de risco, encontrando-se na lista vermelha de espécies vulneráveis, como alternativa alimentar. Teve-se como objetivo verificar o teor de metais essenciais e a aceitabilidade de bolo preparado com mistura em pó adicionada de polpa desidratada do fruto, como proposta para utilização sustentável. Para isto a polpa do fruto foi processada de acordo com as boas práticas de fabricação de alimentos, realizada a desidratação em estufa bacteriológica a 40°C por 72 horas, seguida de preparação da mistura em pó para bolo e produção do bolo para teste de aceitação utilizando escala hedônica de 9 pontos. Determinaram-se também os metais essenciais nas amostras da polpa liofilizadas e congeladas de três safras consecutivas (2005, 2006 e 2007), tanto no clima úmido e estiagem para cada safra, assim como na polpa desidratada. As polpas in natura e congeladas, passaram pelo processo de liofilização antes da digestão ácida oxidativa (HNO3/H2O2) para avaliação dos metais por espectrofotometria de emissão atômica por plasma induzido de argônio (ICP OES). Os resultados revelaram que 100g da polpa liofilizada possui 1.413,73mg de K; 76,40mg de Ca; 6,60mg de Fe; 65,62mg de Mg; 6,10mg de Zn; 1,30mg de Cr; 0,63mg de Cu; 0,23mg de Mn e 76,42mg de Na. Ao se comparar os dois processos de secagem, desidratação e liofilização, o obteve maior teor de Cr e menores teores Ca, Mn e Na na polpa liofilizada, revelando que o processo de liofilização altera a concentração dos metais analisados. Ao se comparar as safras 2005, 2006 e 2007 obteve teores de Ca, K, Mg, Mn e Zn significativamente maiores em 2006 e 2007, Cu maior em 2006 e Cr maior em 2007, enquanto o teor de Fe maior em 2005. Observou-se também concentrações de Ca, Cu e Mg maiores na safra de 2006 do que em 2007, isso mostra que o congelamento aumenta a concentração de alguns metais. Ao se comparar as safras nos climas úmido e estiagem observou-se que os teores de Zn e Ca, K, Mg e Zn e Cu, Mn e Zn são maiores durante o período seco de 2005, 2006 e 2007 respectivamente. O bolo produzido apresentou boa aceitação com média de 6,53 pontos e aceitabilidade de 69,21% dos degustadores. Conclui-se que o bolo preparado com a mistura em pó, com a adição da polpa desidratada do fruto Butia purpurascens Glassman, por ter sido bem aceito pela população pesquisada e ser rico em metais essenciais pode constituir numa alternativa alimentar. Conclui-se também que é uma planta muito produtiva com grande potencial ornamental, pode ser fonte de renda para a população em geral e contribuir para a preservação desta espécie.

Made available in DSpace on 2016-08-10T10:45:17Z (GMT). No. of bitstreams: 1 APARECIDA DE FATIMA OLIVEIRA BOZZA.pdf: 3225464 bytes, checksum: 09a443bc61d825f8e541397153215733 (MD5) Previous issue date: 2009-06-03 / This research, studied the food potential of the Butia purpurascens Glassman, an endemic fruit from Cerrado that has been under risk by monoculture crops. The main objective this work was to formulate a cake pre-mixture using dry pulp of Butia purpurascens Glassman. The pulp was processed according to hygienic techniques. It was dried in an oven at 40 ºC for 72 hours to process the pre-mixture and the cake for acceptance test. In addition, it was determined the concentrations of essential metals in the natural and dry as well freezing pulps from three crops (2005, 2006, and 2007) harvested in dry and wet seasons. The natural and freezing pulps were lyophilized before oxidative acid digestion (HNO3/H2O2). The metals were analyzed by inductively coupled plasma optical emission spectrometry (ICP-OES). The results showed that 100g of the natural pulp had 1.413,73mg of K; 76,40mg of Ca; 6,60mg of Fe; 65,62mg of Mg; 6,10mg of Zn; 1,30mg of Cr; 0,63mg of Cu; 0,23mg of Mn and 76,42mg of Na. Higher concentration in Cr and lower concentration in Ca, Mn and Na were observed in dry pulps compared with lyophilized pulps. Comparison made between the three crops showed that proportionally Ca, K, Mg and Zn concentrations were significantly lower in 2005 than in the 2006 and 2007, Cu was higher in 2006 and Cr higher in 2007. While, Fe concentrations were significantly higher in 2005. in 2007, Ca, Cu and Mg concentrations were lower than in 2006 During dry season Zn and Ca; Ca, K, Zn and Mg; and Cu, M and Zn concentrations were higher respectively in 2005, 2006 and 2007. The cake presented good acceptance (average 6,53) from 69,21% of the judges. Finally, based on the findings it can be concluded that the cake prepared with the pre-mixture flavored with Butia purpurascens Glassman, can be an alternative food and an income source for the general population besides to contribute for the Cerrado specie conservation. / O Cerrado é o mais importante Bioma Brasileiro, rico em biodiversidade. Os frutos nativos do Cerrado possuem sabor sui generis e são utilizados na culinária regional. O aproveitamento destes frutos pode constituir numa alternativa de renda sustentável para a população local. Nesta pesquisa foi utilizado um bolo com a polpa desidratada do fruto da palmeira Butia purpurascens Glassman, nativa do Cerrado, caracterizada como endêmica de regiões de risco, encontrando-se na lista vermelha de espécies vulneráveis, como alternativa alimentar. Teve-se como objetivo verificar o teor de metais essenciais e a aceitabilidade de bolo preparado com mistura em pó adicionada de polpa desidratada do fruto, como proposta para utilização sustentável. Para isto a polpa do fruto foi processada de acordo com as boas práticas de fabricação de alimentos, realizada a desidratação em estufa bacteriológica a 40°C por 72 horas, seguida de preparação da mistura em pó para bolo e produção do bolo para teste de aceitação utilizando escala hedônica de 9 pontos. Determinaram-se também os metais essenciais nas amostras da polpa liofilizadas e congeladas de três safras consecutivas (2005, 2006 e 2007), tanto no clima úmido e estiagem para cada safra, assim como na polpa desidratada. As polpas in natura e congeladas, passaram pelo processo de liofilização antes da digestão ácida oxidativa (HNO3/H2O2) para avaliação dos metais por espectrofotometria de emissão atômica por plasma induzido de argônio (ICP OES). Os resultados revelaram que 100g da polpa liofilizada possui 1.413,73mg de K; 76,40mg de Ca; 6,60mg de Fe; 65,62mg de Mg; 6,10mg de Zn; 1,30mg de Cr; 0,63mg de Cu; 0,23mg de Mn e 76,42mg de Na. Ao se comparar os dois processos de secagem, desidratação e liofilização, o obteve maior teor de Cr e menores teores Ca, Mn e Na na polpa liofilizada, revelando que o processo de liofilização altera a concentração dos metais analisados. Ao se comparar as safras 2005, 2006 e 2007 obteve teores de Ca, K, Mg, Mn e Zn significativamente maiores em 2006 e 2007, Cu maior em 2006 e Cr maior em 2007, enquanto o teor de Fe maior em 2005. Observou-se também concentrações de Ca, Cu e Mg maiores na safra de 2006 do que em 2007, isso mostra que o congelamento aumenta a concentração de alguns metais. Ao se comparar as safras nos climas úmido e estiagem observou-se que os teores de Zn e Ca, K, Mg e Zn e Cu, Mn e Zn são maiores durante o período seco de 2005, 2006 e 2007 respectivamente. O bolo produzido apresentou boa aceitação com média de 6,53 pontos e aceitabilidade de 69,21% dos degustadores. Conclui-se que o bolo preparado com a mistura em pó, com a adição da polpa desidratada do fruto Butia purpurascens Glassman, por ter sido bem aceito pela população pesquisada e ser rico em metais essenciais pode constituir numa alternativa alimentar. Conclui-se também que é uma planta muito produtiva com grande potencial ornamental, pode ser fonte de renda para a população em geral e contribuir para a preservação desta espécie.

Orientador: Mauro dal Secco de Oliveira / Banca: Jane Maria Bertocco Ezequiel / Banca: Paulo de Figueiredo Vieira / Banca: Armando de Andrade Rodrigues / Banca: Maria Lúcia Pereira Lima / Resumo: Avaliou-se as digestibilidades in vitro da matéria seca (DIVMS), proteína bruta (DIVPB), fibra em detergente neutro (DIVFDN) e fibra em detergente ácido (DIVFDA), consumo de alimentos, produção e composição do leite e viabilidade econômica de dietas contendo 0, 20, 40, 60% de torta de girassol, em substituição ao farelo de girassol e milho, para vacas em lactação. As digestibilidades foram obtidas no fermentador ruminal DAISY II (Ankon® Technology), em um delineamento em blocos casualizados, com 4 tratamentos e 4 repetições. Para avaliar o consumo, produção e composição do leite, oito vacas da raça holandesa, com 113 dias em lactação, foram alimentadas com silagem de milho ad libitum e 1kg de concentrado para cada 3kg de leite produzido. Os animais foram distribuídos em dois quadrados latinos 4x4, primíparas e multíparas, com 4 períodos de 19 dias. Verificou-se que a inclusão de torta de girassol diminuiu linearmente (P<0,01) as DIVMS e DIVFDN em aproximadamente 0,014% para cada unidade percentual de torta adicionada e aumentou os consumos de extrato etéreo e mineral (P<0,01). O consumo de extrato etéreo foi 12,24% superior no tratamento com 60% de substituição comparado ao concentrado sem torta de girassol, mas não afetou o consumo total de matéria seca (13,55 kg/vaca/dia, em média). A porcentagem de proteína no leite diminuiu linearmente e a concentração de N-uréico no leite aumentou à medida que houve substituição do farelo pela torta de girassol. Houve aumento no custo por kg do concentrado. Dependendo da disponibilidade e conveniência econômica, a torta de girassol pode substituir até 60% do farelo de girassol. / Abstract: In vitro digestibility of dry matter (IVDDM), crude protein (IVDCP), neutral detergent fiber (IVDNDF) and acid detergent fiber (IVDADF), nutrients intake, milk production and composition, and economical viability of the diets with four levels of sunflower cake (0, 20%, 40%, 60%), in replacement to sunflower meal and corn grain for dairy cattle, was evaluated. The in vitro digestibilities of the concentrates were obtained through DAISY II Ruminal Fermentator (Ankon® Technology), in a randomized blocks design, with four treatments and fours repetitions. To evaluate the nutrients intake and milk production and composition, eight Holsteins cows, with 113 days in lactation, were fed with corn silage ad libitum and 1kg of concentrate for every 3kg of milk produced. The cows were divided in two Latin Square (4x4), primiparous and multiparous, in four periods of 19 days. It was found that the inclusion of sunflower cake decreased linearly (P<0.01) the IVDDM, IVDNDF, in 0,014% percentual unit and increased intake of mineral and ether extract (P<0.01). Ether extract intake was 12,24% higher for cows fed with 60% replacement compared with concentrate without sunflower cake, but not influenced the dry matter intake (13,55 kg/cow/day). The protein percentage decreased linearly and increased the N-urea concentration. Increase was observed in the cost by kilo of the concentrate as there was participation of the sunflower cake. Depending on the availability and economic convenience, the sunflower cake can substitute until 60% of the sunflower meal. / Doutor

Submitted by ROBERTA MENDES DOS SANTOS null (santos-rm@outlook.com) on 2017-03-14T16:56:59Z No. of bitstreams: 1 Dissertação Roberta Mendes dos Santos.pdf: 1334238 bytes, checksum: 868a0ebdbaf85c1d72e9669b9c4e9827 (MD5) / Approved for entry into archive by Juliano Benedito Ferreira (julianoferreira@reitoria.unesp.br) on 2017-03-20T22:32:06Z (GMT) No. of bitstreams: 1 mendes-santos_r_me_jabo.pdf: 1334238 bytes, checksum: 868a0ebdbaf85c1d72e9669b9c4e9827 (MD5) / Made available in DSpace on 2017-03-20T22:32:06Z (GMT). No. of bitstreams: 1 mendes-santos_r_me_jabo.pdf: 1334238 bytes, checksum: 868a0ebdbaf85c1d72e9669b9c4e9827 (MD5) Previous issue date: 2017-02-16 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Bactérias promotoras do crescimento de plantas podem promover aumento na biometria vegetal, na absorção de nutrientes e sua atuação pode ser incrementada pela disponibilização de carbono e energia, fornecidos via adubação. Desta forma, o experimento foi conduzido com o objetivo de avaliar o efeito dos Bacillus subtilis e Bacillus pumilus em mudas pré-brotadas (MPB) de cana-de-açúcar e ação das mesmas bactérias associadas à adubação com vinhaça, torta de filtro e o composto de torta de filtro no cultivo inicial de cana-de- açúcar em vasos ao ar livre. O experimento foi dividido em duas fases. Na fase 1 foram utilizadas MPB e os tratamentos constituídos por: T1= Sem inóculo, T2= B. subtilis, T3= B. pumilus e T4= B. subtilis + B. pumilus, realizado em delineamento em blocos ao acaso, com quatro repetições. No final do período de formação das MPB que foi de 60 dias, foram aferidas as massas seca de parte aérea, de raízes e total e ainda feita contagem do número de bactérias totais no substrato. Na fase 2, os fatores em estudo foram quatro inoculações, sendo T1= Sem inóculo, T2= B. subtilis, T3= B. pumilus e T4= B. subtilis + B. pumilus com quatro tipos de adubações: A1= Adubação mineral (AM), A2= AM + vinhaça, A3= AM + torta de filtro e A4= AM + composto de torta de filtro, combinados em esquema fatorial 4x4, com quatro repetições. Os parâmetros avaliados foram: dados biométricos das plantas, massa seca de parte aérea, raízes e total, contagem do número de bactérias totais, fósforo solúvel, amônio e nitrato no solo. Na fase de MPB o uso das bactérias promoveu aumento de massa seca de raízes e total. Na fase em vasos, os tratamentos que receberam os inóculos, tiveram incremento na altura e diâmetro das plantas com destaque para o B. pumilus que proporcionou também maior massa seca de raízes e total. Nas análises realizadas no solo, observou-se que a adição das bactérias promoveu uma menor concentração de nutrientes no solo e provavelmente uma maior assimilação pelas plantas. Os tratamentos que receberam vinhaça associada à adubação mineral prejudicaram o desenvolvimento das plantas com menores valores para os dados biométricos e menor massa seca de todas as partes da planta, enquanto que no solo aumentou a concentração de amônio e número de bactérias totais. A inoculação bacteriana em MPB e em plantas de cana-de-açúcar no seu período inicial promoveu um maior desenvolvimento das plantas e poderia ser utilizada para o aumento da produtividade agrícola nessa cultura. / Plant growth rhizobacteria might promote an increase of biometric plant and their action can be optimized by availability of carbon and energy, provided via organic fertilization. In this way, the experiment was carried out with aim to evaluate the fertilization effect with cane´s wastes and promoted bacteria inoculation at initial seedling of sugar cane. The experiment was divided at two phases. Phase 1 were utilized Pre-Sprouted-Seedlings (PSS) and the treatments were T1 = control, T2 = Bacillus subtilis, T3 = B. pumilus and T4 = B. subtilis + B. pumilus. The design was randomized blocks with four repetitions. At the final period of PSS formation, were measured the shoot, root and total dry matter and also total bacteria of substrate. At the phase II the factors analysed were four kind of inoculations being T1= no inoculum, T2= B. subtilis, T3= B. pumilus and T4= B. subtilis + B. pumilus with four kind of fertilizations: F1= mineral fertilization (MF), F2= MF + vinasse, F3= MF + filter cake and F4= MF + filter cake compost, combined with 4 x 4 factorial scheme, with four repetitions. The evaluated parameters were: plants biometric data, shoot, root and total dry matter, total bacteria counting, soluble phosphorus, ammonium and nitrate levels into soil. At the PSS phase the use of bacteria promoted the increasing of root and total dry matter. At the phase 2 the treatments which received inoculas had higher height and plant´s diameter and also higher root and total dry matter, with emphasis on B. pumilus, which provided greater. Treatments that serve vineyard associated with mineral fertilization have hampered the development of plants with lower biometric data and lower dry mass of all parts of the plant, while not increasing the size of a number of total bactéria. At the soil analysis, it was observed, that the addition of bacteria promoted a lower nutrients levels into soil and likewise higher plant assimilation. The bacterial inoculation on PSS and on sugar cane at initial development period promoted higher plant development and it could be used to increase of cane yield.

CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior / O consumo de bolos com reduÃÃo calÃrica vem crescendo, mas tem apresentado desafios a serem superados na formaÃÃo da sua estrutura quando o aÃÃcar ou a gordura sÃo substituÃdos por adoÃantes, gomas, espessantes ou substitutos de gordura. O presente trabalho propÃs avaliar as caracterÃsticas internas de bolos com reduÃÃo calÃrica e a viabilidade de produÃÃo do mesmo com caracterÃsticas similares ao bolo convencional. Inicialmente, foram definidos o tempo de mistura da massa e a fonte de gordura a ser utilizada na formulaÃÃo, utilizando-se o volume especÃfico como parÃmetro. Em seguida, determinou-se a formulaÃÃo do bolo padrÃo a partir de um delineamento experimental do tipo fatorial simples, medindo-se volume especÃfico e a contagem de cÃlulas. A partir dessa formulaÃÃo, a sacarose e a gordura foram parcialmente substituÃdos para a produÃÃo de bolos com valor calÃrico reduzido. A substituiÃÃo do aÃÃcar foi feita proporcionalmente por uma mistura de goma xantana (1,5%) e sucralose (1%), enquanto a zeÃna foi usada para substituir a gordura. Nos bolos com reduÃÃo de aÃÃcar avaliou-se o volume especÃfico (VE), a contagem de cÃlulas (CC) dos bolos, a viscosidade aparente da massa e as suas propriedades tÃrmicas por meio de calorimetria diferencial de varredura (DSC). Nos bolos com reduÃÃo do teor de gordura, as anÃlises realizadas foram VE, CC e viscosidade aparente. Verificou-se que o bolo com maior VE foi aquele elaborado com gordura vegetal hidrogenada e 1 (um) minuto de mistura da massa. A formulaÃÃo padrÃo foi definida como tendo 155,88 e 28,78 partes de aÃÃcar e de gordura, respectivamente. à medida que o teor de aÃÃcar decresceu (10,00-52,17%) foram reduzidos o volume especÃfico (1,94-0,7 mL/g) e a contagem de cÃlulas (36,2 â 4,0 cÃl/cmÂ) do bolo e a viscosidade aparente da massa (337,56-631,40 cP). Com a reduÃÃo do teor de gordura, nÃo foram observadas diferenÃas significativas entre as amostras para VE, CC e viscosidade aparente, sendo viÃvel a produÃÃo do bolo com reduÃÃo calÃrica substituindo-se a gordura em atà 46,86%. Pelos resultados encontrados, foi observado que a substituiÃÃo do aÃÃcar contribuiu mais acentuadamente que a substituiÃÃo da gordura na formaÃÃo de defeitos na estrutura do bolo. Os termogramas das massas dos bolos padrÃo e com reduÃÃo de sacarose sugeriram que a presenÃa de sucralose pode reduzir a temperatura de gelatinizaÃÃo do amido, acelerando esse processo e causando uma compactaÃÃo da estrutura durante o assamento, favorecendo assim a coalescÃncia das bolhas dispersas na massa. / The consumption of cakes with calorie reduction is growing, but has presented challenges to be overcome in the formation of its structure when the sugar or fat are replaced by sweeteners, gums, thickeners or fat substitutes. The present study was to investigate the internal characteristics of cakes with calorie reduction and viability of producing the same pattern similar to conventional cake. Initially, we defined the mixing time and mass of fat source to be used in the formulation, using as parameter the specific volume. Next, we determined the pattern of the cake formulation from a factorial experimental design of the simple type, measuring the specific volume and cell count. From this formulation, sucrose and fat were partially substituted for the production of calorie reduced cake. Replacement of sugar was made in proportion of a mixture of xanthan gum (1.5%) and sucralose (1%), while the zein was used to replace fat. In cakes with sugar lowering evaluated the specific volume (VE), the cell count (CC) of the cakes, the apparent viscosity of the mass and its thermal properties by differential scanning calorimetry (DSC). In cakes with reduced fat content, the analyzes were VE, CC and apparent viscosity. It was found that the cake with increased VE was prepared with one hydrogenated vegetable fat and one (1) minute of mixing the dough. The standard formulation was defined as having 155.88 and 28.78 shares of sugar and fat, respectively. As the sugar content decreased (10.00 to 52.17%) were reduced specific volume (1.94 to 0.7 ml / g) and cell counts (from 36.2 to 4.0 cells / cm Â) the cake and the apparent viscosity of the mass (337.56 to 631.40 cP). By reducing the fat content, there were no significant differences between the samples for VE, CC and viscosity, and viable to produce cake with reduced calorie fat replacing up to 46.86%. For the results, it was observed that replacement of sugar contributed more sharply than the replacement of fat in the formation of defects in the structure of the cake. Thermograms of the mass of standard and cakes with reduced sucrose suggested that the presence of sucralose can reduce the starch gelatinization temperature, accelerating the process and causing a compression of the structure during baking, thereby facilitating the coalescing of bubbles dispersed in mass.

<p>Cilj istraživanja u okviru ove teze je bio da se ispita mogućnost upotrebe pogače uljane tikve golice, nusproizvoda pri proizvodnji devičanskog ulja, za proizvodnju namaza sličnom kikiriki maslacu, kako po spolja&scaron;njem izgledu i teksturi, tako i po reolo&scaron;koj stabilnosti. Namazi su formulisani tako da imaju visok sadržaj omega-6 i omega-3 masnih kiselina, uz njihov izbalansirani odnos prema principima kvalitetne ishrane i preporukama nutricionista, prijatna senzorska svojstva i dobru oksidativnu stabilnost. Upotrebom dvo-faktorskog eksperimentalnog dizajna na pet nivoa i metode odzivnih povr&scaron;ina, kao i statističke analize podataka, izvr&scaron;ena je optimizacija tehnolo&scaron;kog procesa za proizvodnju namaza sa definisanim poželjnim funkcionalnim karakteristikama proizvoda sa nutricionističkog i teksturalnog aspekta. Rezultati su pokazali da je pogača (na 100 g proizvoda) veoma bogata mineralima, uz izuzetno visok sadržaj fosfora, gvožđa, magnezijuma i cinka koji prevazilazi 100% dnevnih potreba prema Pravilniku (2004), a takođe sadrži i velike količine mangana, kalijuma i bakra, te opravdava valorizaciju iste za proizvodnju nutritivno visokovrednog namaza. Devičansko tikvino ulje, poreklom iz pogače, je znatno doprinelo i nutritivnoj vrednosti namaza, budući da je isto bogato omega-6 masnim kiselinama (51.04%) i &gamma;-tokoferolima (704 mg/kg). Konopljino ulje je veoma uticalo na senzornu ocenu namaza, pre svega na ukus i teksturu, kao i na oksidativnu stabilnost. Ustanovljeno je da rok trajanja namaza zavisi od stepena oksidacije ulja u njegovom sastavu, pre svega od količine i kvaliteta konopljinog ulja, i može biti najduže do 6 meseci pri sobnoj temperaturi čuvanja. Utvrđeno je da izdvajanje ulja na povr&scaron;ini namaza zavisi od količine dodatog stabilizatora, a najbolji rezultati su postignuti dodatkom 1.6% stabilizatora. Optimalna vrednost za dobijanje namaza najprihvatljivijeg nutritivnog i senzornog kvaliteta, oksidativne stabilnosti i teksture, je sadržaj stabilizatora od 1.2-1.4% uz 40-60% dodatog konopljinog ulja u masnu fazu proizvoda. Svi proizvedeni namazi su sadržali esencijalnu omega-3 masnu kiselinu uz mogu&scaron;nost deklarisanja kao &bdquo;izvor omega-3 polinezasićenih masnih kiselina&ldquo;, od kojih su pojedini uzorci imali vrlo visok sadržaj (0.98 i 1.24 g) po konzumnoj jednici (15 g). Svi proizvedeni namazi su sadržali i omega-6 masne kiseline, od kojih su pojedini uzorci imali visok sadržaj po konzumnoj jedinici (2.5-3 g), uz mogućnost deklarisanja kao &bdquo;izvor omega-6 polinezasićenih masnih kiselina&ldquo;. Svi namazi (izuzev jednog) su imali odlično izbalansiran odnos između omega-6 i omega-3 masnih kiselina (2-3:1).</p> / <p> The goal of this research was to investigate the possible use of hull-less pumpkin seed oil press cake, a by-product of the pumpkin seed oil pressing process, for the manufacturing of a spread. The spread would be similar to a peanut butter, in appearance, texture and rheological stability. Spreads were formulated in such way that they would have pleasant sensory attributes, good oxidative stability with a high omega-6 and omega-3 fatty acids content, while providing their balanced ratio based on modern healthy food principles as recommended by nutritionists. Optimization of the spread manufacturing technology was conducted based on the results of the two factorial experimental design on five levels using response surface methodology and statistical analysis (ANOVA). Desirable functional characteristics of the spreads were defined based on nutritional and textural attributes. Results have shown that pumpkin seed oil press cake (per 100 g) is very rich in minerals, especially phosphorus iron, magnesium and zinc that exceeds recommended daily intake (Pravilnik, 2004) over 100%. In addition, it contains high amounts of manganese, potassium and copper, which justifies the use of the seed oil press cake for investigation of the possibility for its use in nutritious spread manufacturing. Cold pressed hull-less pumpkin oil significantly contributed to the nutritional value of the spreads, since it is rich in omega-6 fatty acids (51.04%) and &gamma;-tocopherols (704 mg/kg). Hemp oil had a significant effect on the sensory evaluation of the spreads, primarily on the taste and texture, as well as the oxidative stability of the spreads. It was confirmed that the shelf life of the spreads depended on the oxidation of the oils present in the spread, and primarily depended on the hemp oil quantity and quality. All spreads had a shelf life of maximum 6 months at ambient temperature. It was also confirmed that oil separation on the spreads&rsquo; surface depended on the amount of added stabilizer, where the best results were achieved with the addition of 1.6% stabilizer. Considering nutritional value, sensory evaluation, oxidative stability and texture, the optimal spreads were made using the stabilizer at 1.2-1.4% and hemp oil at 40-60% added to the fatty phaze of the spread. All prepared spreads contained omega-3 essential fatty acid that could be declared as a &ldquo;source of omega-3 polyunsaturated fatty acids&ldquo;. Few samples had a very high content of omega-3 fatty acids (0.98 and 1.24 g) per serving size 15 g). In addition, all prepared spreads contained omega-6 fatty acids, where some samples had a high content of omega-6 fatty acids per serving size (2.5-3 g), and could be declared as a &ldquo;source of omega-6 polyunsaturated fatty acids&ldquo;. All prepared spreads (except one) had a well balanced ratio between omega-6 and omega-3 fatty acids (2-3:1).</p>