RESUMEN
Corn (Zea mays) is the most widely planted crop in the world. Dalbulus maidis (Hemiptera: Cicadellidae) is currently a primary corn pest. The starting point for the development of pest control decision-making systems is the determination of a conventional sampling plan. Therefore, this study aimed to determine a practical conventional sampling plan for D. maidis in corn crops. Insect density was evaluated in 28 commercial fields. Subsequently, D. maidis densities were sampled from fields ranging from 1 to 100 ha. Insect density conformed to a negative binomial distribution in 89.29% of the fields. The insect densities determined using the sampling plan had a low error rate (up to 15%). Sampling time and costs ranged from 2.06 to 39.45 min/ha and 0.09 to 1.81 USD/ha for fields of 1-100 ha, respectively. These results provide the first precise and representative conventional sampling plan for scouting D. maidis adults grown in corn fields. Therefore, the conventional sampling plan for D. maidis determined in this study is practical and can be incorporated into integrated pest management programs for corn crops owing to its representativeness, precision, speed, and low cost.
RESUMEN
Current assay analyzed the sensorial acceptability of pasta when amaranth flour (AF) is added at different percentages. The physical and chemical composition and the acceptance similarities of standard formulation and formulation with a greater level of AF addition were assessed. Five formulations of pasta were used: F1 standard (0% AF); F2 (20% AF); F3 (25% AF); F4 (30% AF); F5 (35% AF). Fifty-six untrained tasters, from both genders and aged between 17 and 27 years, participated in the sensorial analysis. The physicochemical analyses determined moisture content, ash, protein, fat, carbohydrates, crude fiber, and calories. F4 with the highest AF content obtained acceptance similar to the standard formulation in all attributes. In addition, F4 provided higher levels of dietary fiber, proteins, ash, calories and lipids than standard formulation. Only carbohydrates levels in F4 were lower. Current study demonstrated that pasta with the addition of up to 30% of AF was the most sensory-accepted among the AF-added pastas. Since it provided sensory acceptance similar to the standard product, good marketing expectations are given.
Objetivou-se verificar a aceitabilidade sensorial de macarrão adicionado de farinha de amaranto (FA) em diferentes porcentagens, determinando a composição físico-química da formulação padrão e daquela com maior nível de adição de FA e aceitação semelhante. Foram elaboradas cinco formulações de macarrão sendo: F1 padrão (0% de FA) e as demais contendo 20% (F2), 25% (F3), 30% (F4) e 35% (F5) de FA. Participaram da análise sensorial 56 provadores não treinados, de ambos os gêneros, com idade entre 17 e 27 anos. Nas análises físico-químicas foi determinado o teor de umidade, das cinzas, das proteínas, dos lipídios, dos carboidratos, da fibra bruta e do valor calórico. A amostra F4 foi aquela com o maior teor de FA e com aceitação semelhante à padrão, em todos os atributos avaliados. Os teores de fibra alimentar, de proteínas, de cinzas, de calorias e dos lipídeos foram maiores em F4, obtendo-se maiores quantidades de carboidratos na formulação F1. A elaboração dos produtos permitiu comprovar que o nível de adição de até 30% de FA em macarrão foi o mais aceito pelos provadores, dentre aqueles contendo este ingrediente, obtendo-se aceitação sensorial semelhante ao produto padrão, com boas expectativas de comercialização.