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Made available in DSpace on 2017-07-21T18:53:11Z (GMT). No. of bitstreams: 1 5 RESULTADOS E DISCUSSAO.pdf: 672747 bytes, checksum: 1063e3b37d65f993463a16f019b61c13 (MD5) Previous issue date: 2009-05-22 / The processing of apples for the extraction of juice gives origin to a solid residue called apple pomace. This material contains a great amount of fibers, which makes it a good ingredient for the nutritional enrichment of various edible products, mainly because of its positive effects in the prevention or treatment of some diseases, mainly, for its metabolic effect in the gastrointestinal tract. The aim of this work was to analyze the technological application of apple pomace in expanded edible products and in cookies. The apple pomace was dehydrated and ground. For the dehydrated apple pomace shelf-life estimative, the product was packed in PE film of 60μm and stored at 20, 30 and 40°C temperatures. In the extrusion process, the apple pomace was with ground cornmeal and tested in a single-screw extruder. A 23 Factorial Design was tested and the independent parameters were the moisture contents of the sample (14 and 22 %), the addition of apple pomace (8 and 24 %), and the temperature (85 and 105°C). For the cookie processing, the mass was plated, printed and baked at 200°C. A 23 Factorial Design was tested, and the independent parameters were the addition of apple pomace (10 and 26 %), of fat (17 and 33 %) and of sugar (27 and 43 %). The dependent variables were the expansion, the hardness; the specific volume; the water solubility and absorption and the milk absorption. The apple pomace presented a fiber content that varied of 60 to 75 %. The quality loss of the apple pomace was caused by the darkness and by the development of rancidity flavor due to lipid oxidation. This results suggest that the product stored at 20°C has 11,5 months shelf-life time. In the extrusion process, the physical expansion properties and the specific volume were negatively affected by the temperature, the moisture and the fiber contents. But with the addition of 8% of fiber, and with the other variables at their lowest level, the extruded product presented an expansion and a specific volume comparable to many products that do not contain fiber. The hardness increased as the variables moisture and fiber increased, but decreased when submitted to a higher temperature, which evinced an interaction among these variables. The addition of the fibre in cookies influenced negatively the expansion, however the interaction with the ingredients fat (inferior limit), and sugar (superior limit), allowed to increase the hardness and to reduce the percentage of milk absorption. These characteristics are of interest when a cookie must keep this characteristics of texture, to be consumed immersed in milk. Expanded products and cookies with apple pomace presented a high percentage of dietary fiber. / A fibra dietética apresenta propriedades benéficas na prevenção ou tratamento de várias doenças, principalmente, pelo seu efeito metabólico no trato gastrointestinal. O bagaço de maçã oriundo do processamento de extração do suco apresenta uma grande quantidade de fibras, podendo ser utilizado como matéria-prima, para enriquecimento nutricional de diversos produtos, como os extrusados e os biscoitos. Este trabalho teve como objetivo avaliar a aptidão tecnológica do bagaço de maçã para aplicação em produtos extrusados e panificados. O bagaço de maçã foi desidratado e triturado. Para a estimativa da vida de prateleira do bagaço de maçã desidratado, o produto foi acondicionado em filme de polietileno de 60 μ,armazenado a temperaturas de 20, 30 e 40°C. No processo de extrusão o bagaço desidratado foi misturado com o fubá e processado em extrusor de rosca única. Foi utilizado um Planejamento Fatorial 23, no qual as variáveis independentes foram a umidade da amostra (14 a 22 %), a adição de bagaço de maçã (8 a 24 %) e temperatura (85 a 105°C). Para o processamento do biscoito a massa foi laminada e estampada com o auxílio de forma circular e assados a 200°C. Neste estudo foi utilizado um Planejamento Fatorial 23, no qual as variáveis independentes foram a adição de bagaço de maçã (10 a 26 %), de gordura (17 a 33 %) e de açúcar (27 a 43 %). As variáveis dependentes consideradas foram a razão de expansão; a dureza; volume específico; absorção de leite e solubilidade e absorção de água. O bagaço de maçã apresentou um teor de fibra que variou de 60 a 75 %. Os fatores limitantes para o prazo de validade do bagaço de maçã desidratado foram o escurecimento e a oxidação dos lipídeos. O aparecimento de odor de ranço e de coloração escura permitiu assegurar um período de 11,5 meses, para as condições do estudo a 20°C. Nos produtos extrusados as propriedades físicas de expansão e de volume específico foram afetadas negativamente pela temperatura, pelo teor de fibra e de umidade. A dureza aumentou com o os maiores níveis das variáveis umidade e fibra, porém diminuiu com a elevação da temperatura. O processo de extrusão aumentou o conteúdo de fibras do produto final, comparado com as matérias-primas e diminuiu o conteúdo de lipídeo. A adição de fibras nos biscoitos influenciou negativamente a expansão, porém a interação com os ingredientes gordura, no seu limite inferior, e açúcar, no seu limite superior, permitiu aumentar a dureza e reduzir a porcentagem de absorção de leite. Os produtos extrusados e panificados foram classificados como de elevado conteúdo de fibras. Com a adição de 8% de fibra, e com as demais variáveis no nível inferior, o produto extrusado obteve uma expansão e um volume específico comparável a muitos produtos isentos de fibra. Os biscoitos apresentaram propriedades ideais para manter suas características de textura ao serem consumidos imersos em leite.

The aim of this study is to show how a possible philosophy of life can arise from Bergson&rsquo / s conception of time. In realizing this aim, I appeal to Hadot&rsquo / s description of the paradox of the human condition. I claim that in order to understand how a Bergsonian philosophy of life through Bergson&rsquo / s conception of time would arise we need to understand the paradox of the human condition. The reason for this is that there are a lot of dualities in Bergson&rsquo / s philosophy all of which, I claim, are based on this fundamental duality concerning the human condition. I believe that when this paradox and its possible resolution are restated in Bergsonian notions, a Bergsonian philosophy of life that consists of a life sub specie durationis, that is a life under the aspect of duration, would arise. Hadot considered the paradox within the context of phenomenology alone. This made me proceed by searching for other approaches to the paradox within Bergson&rsquo / s philosophy. I realized that the attempts in finding out possible solutions to this problem cannot be found in the context of phenomenology alone and that the vitalist and the existentialist aspects have to be considered in order to remain faithful to Bergson&rsquo / s philosophy as well as in order to construct a Bergsonian philosophy of life. The phenomenological aspect of the paradox arises around Bergson&rsquo / s notion of displacement of attention and when the notion of dur&eacute / e r&eacute / elle is considered with consciousness in the light of the notion of intensity. The vitalist aspect enters into our discussion when we analyze Bergson&rsquo / s notion of &eacute / lan vital around the consideration of true evolution. I believe that the existentialist aspect of the paradox of the human condition comes from Bergson&rsquo / s notion of freedom around the discussion of the superficial and the fundamental self. It emerges if the individual asks himself how to deal with this paradox that in turn defines his struggle to transform the tension the paradox involves and that tells him to bring his own attitude towards it.