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Andean roots can be used as an alternative to gluten-free food. The objective of this study was to enhance the technological and nutritional properties of Andean root flours to promote their industrial applicability. The water content and activity of the flour were lower than those required to prevent mold growth. The bulk density of the flour was comparable to that of wheat flour. The flour of Ipomoea batatas (L.) Lam. exhibited the lowest water absorption capacity of the tested samples. However, both this flour and Tropaeolum tuberosum Ruiz & Pavón showed a higher fat absorption capacity. The samples exhibited type-II isotherms, indicating that the flours were highly hygroscopic. The Guggenheim, Anderson, and de Boer GAB model showed a higher coefficient of determination in mathematical modeling. The chroma of T. tuberosum Ruiz & Pavón flour was higher than the other samples, which was related to total carotenoids and lycopene. Furthermore, I. batatas (L.) Lam. exhibited the highest phenol value.

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Chrysobalanus icaco L. is a tree found in America and Africa. In Brazil it can be found in the biome along the coast. It has great food potential and its fruits, named guajiru, are consumed by fishing communities in natura and processed as jams and jellies. However, the literature on this tree species is limited. This study aims to describe the element contents and physicochemical characteristics of the C. icaco fruits from two regions in Brazil and investigate if they influence its sensory characteristics. The fruits were collected in the Northeastern region of Brazil in Maracajaú, State of Rio Grande do Norte (RN) and in Salvador, Bahia (BA). The morphometric characteristics, color, texture, and sensory analyses were carried out on the fruits in natura, and the physicochemical analyses and mineral profile on the pulp homogenized with the peel. The mineral profile showed K > Na > Mn > Mg > Ca > Fe > Mn > Cu > Zn > Ni > Cr, varying from 206 mg/100g (K) to 0.87 µg/100 g (Cr). The fruits from RN presented higher levels of trace and macronutrients, which affected the sensory characteristics, mainly the flavor, and led to better acceptance of these samples as compared to those from BA. The results suggest that C. icaco fruits present a good nutritional profile and sensory acceptance and hence their commercialization could be stimulated as a table fruit or mixed with other fruits.

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The absence of gluten proteins in sorghum allows for the production of baked goods that are suitable for celiacs. Previous studies have shown that the milling process affects the performance of sorghum flour in baked products, especially those that are gluten-free (GF). This study aimed to explore the effects of mill type (impact and roller) on flour properties and GF bread quality by assessing the technological quality, antioxidant activity, and mineral content of the bread. All particle populations of flour obtained via both millings presented a bimodal distribution, and the volume mean diameter (D 4,3) ranged from 431.6 µm to 561.6 µm. The partially refined milled flour obtained via polishing and impact milling produced bread with a soft crumb, fewer but larger alveoli in the crumb, and a structure that did not collapse during baking, showing the best performance in bread quality. In the in vitro bread digestibility assay, the total polyphenol content and antioxidant activity decreased during the digestion steps. High mineral (Cu, Fe, Mn, and Zn) contents were also found in a portion of the bread (120 g) made with whole sorghum flour; however, their potential bioavailability was reduced in the presence of a higher amount of bran.

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RESUMEN En la industria acuícola, se vienen desarrollando acciones encaminadas a buscar fuentes proteicas alternativas palatables y de alto valor biológico para reemplazar las fuentes convencionales. Debido al potencial nutricional de los subproductos animales, se han adoptado tecnologías para su uso, como las técnicas de bioconversión por hidrólisis enzimática. En consecuencia, el objetivo de este estudio fue obtener y evaluar un concentrado de proteína hidrolizada de residuos animales (CPHRA) como alternativa en dietas para Piaractus brachypomus. Las vísceras de los subproductos avícolas se evaluaron utilizando ácido fórmico y vísceras de trucha al 20% para promover la hidrólisis enzimática a un pH más bajo (pH 3,66). El producto resultante se utilizó en la formulación de dietas para determinar coeficiente de digestibilidad aparente (CDA) de energía y nutrientes, utilizando una dieta control () y tres dietas con inclusión de 10%, 20% y 30% de CPHRA (T1, T2 y T3). Se alimentaron por triplicado ciento veinte juveniles de híbridos de cachama blanca con un peso promedio de 145 ± 3,0 g. La CPHRA presentó alto contenido proteico y se evidenciaron diferencias significativas (p < 0,05) para los CDA de materia seca, proteína bruta, grasa bruta, energía bruta y absorción de cenizas, calcio y fósforo. Los CDA de nutrientes y energía estaban por encima del 80%. En consecuencia, el concentrado de proteína hidrolizada de los desechos de aves de corral tiene un gran potencial como alternativa proteica y energética de alto valor nutricional en la alimentación de los peces.

ABSTRACT The aquaculture industry aims to find new strategies to replace fishmeal in formulated diet-sources with high attraction and palatability and high biological value to replace conventional sources. Due to the nutritional potential of animal by-products, technologies have been adopted for their use, such as bioconversion techniques by enzymatic hydrolysis. Consequently, the objective of this study was obtaining and evaluating a hydrolyzed protein concentrate of animal waste (CPHRA, by its Spanish acronym) in diets for Piaractus brachypomus. Viscera from poultry by-products was evaluated by using formic acid and a 20% trout viscera to promote the catalyst at lower pH (3,66). The resulting product was used in feed formulation to determine the Apparent Digestibility Coefficient (ADC) of energy and nutrients, using a control diet (T0) and three diets with 10%, 20%, and 30% CPHRA (T1, T2 y T3). One hundred and twenty juveniles of hybrids of cachama blanca with an average weight of 145 ± 3,0 g were fed in triplicate groups. The CPHRA presented high protein content and significant differences (p < 0,05) were evidenced for the ADCs of dry matter, crude protein, crude fat, crude energy, and ash absorption, calcium and phosphorus. The ADCs for nutrients and energy were above 80%. Accordingly, the hydrolyzed protein concentrate from poultry waste has great potential as a protein and energy alternative of high nutritional value in fish feeding.

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El objetivo de esta revisión fue comparar algunas características nutricionales y de calidad de huevos de tinamou, con huevos de gallina y codorniz. Los huevos de tinamou contienen menos extracto etéreo y proteína en yema, y similar cantidad de proteínas en clara que huevos de gallina y codorniz. La clara del huevo de tinamou contiene más hierro (0,5 mg/100g) que huevos de gallina y codorniz (0,1-0,2 mg/100g). El ácido oleico es el principal ácido graso de la yema de huevos de tinamou, al igual que los otros. El contenido de colesterol en yema de huevo de tinamou (21,2 mg/g) es mayor a los rangos descritos en huevos de gallina (10,9-16,3 mg/g) y codorniz (11,1-15,9 mg/g). El huevo de tinamou tiene un aspecto físico distinto a huevos de gallina y codorniz, la cáscara es de color chocolate oscuro, pesa en promedio 35 g, sus dimensiones son de 50 x 36 mm, y tienen una unidad Haugh inferior a lo registrado para huevos de gallina y codorniz. El huevo de tinamou es una alternativa muy nutritiva como alimento, de características nutricionales similares a huevos de gallina y codorniz, a excepción de su mayor contenido de colesterol en yema y hierro en clara.

The objective of this review was to compare the nutritional characteristics and quality of tinamou eggs. Tinamou eggs have less ether extract and protein in the yolk, they also have a similar quantity of protein in the egg white than hen and quail eggs. The egg white of the tinamou egg has more iron (0,5 mg/100g) compared to hen and quail eggs (0,1-0,2 mg/100g). Oleic acid is the main fatty acid in all three types of eggs. On the other hand, the amount of cholesterol in the tinamou yolk (21,2 mg/g) is higher than the amounts described for hen eggs (10,9-16,3 mg/g) and those of quail (11,1-15,9 mg/g). In terms of the physical characteristics, the tinamou eggshell has a chocolate color, weighs an average of 35g, has a length about 50 x 36 mm and has an inferior Haugh unity than hen and quail eggs. The tinamou egg represents a high nutritive alternative with similar nutritional characteristics compared to hen and quail eggs, with the exception of cholesterol in the yolk and iron in the egg white.

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This study evaluated the effect of energy and protein supplementation on the nutritional characteristics, ingestive behavior, and productive performance in grazing heifers during the rainy season. Forty crossbred heifers (Nelore breed predominance) were used in the study, with an age of 14 months and an initial mean weight of 182 ± 1.13 kg. The treatments consisted of mineral supplementation ad libitum (control) and three supplements formulated to contain an energy: protein ratio (TDN:CP) of 1.13, 2.62, and 4.06; these were denominated as low (LC, 0.5 kg animal d-1), medium (MC, 1.0 kg animal d-1), and high consumption (HC, 1.5 kg animal d-1), respectively, in order to guarantee an intake of 300 g of crude protein (CP) animal-1 d -1, with variation in energy content. There was a difference (P < 0.05) in crude protein intake, with a 44% reduction for the LC treatment in relation to HC. The lowest grazing time (398 min) was observed with the MC treatment. Urinary urea-N (UreaN) was lower for control animals (P < 0.05). Average daily gain (ADG) was lower for the control animals than for the supplemented animals (P < 0.05); there was no difference in ADG between the animals receiving supplementation. High supplementation levels and TDN:CP ratios are not recommended because they do not justify the increased costs of supplementation. Therefore, when forage presents great nutritional characteristics, it is possible to optimize the performance of the animals with low to medium consumption supplementation.

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Pre-gelatinized starch and dextrin help in the gelatinization of patties without adding heat to improve texture. Aiming to evaluate the effect of the addition of pre-gelatinized starch and dextrin in the preparation of mechanically separated meat patties obtained from Nile tilapia filetage residues. An experimental planning of the rotational central Composite Design (DCCR) 2 2 with 4 axial points with 9 formulations and 4 replications at the central point was applied, totaling 12 assays. A base formulation is developed to be applied in the design with different levels (0, 0.5, 1, 2, 3%) According to the planning (DCCR), pre-gelatinized starch and dextrin. A regression model was developed for the variable Shear Force response (texture). Analyses of chemical composition, Aw, ph, texture and scanning microscopy and sensory analyses were performed. For the development of the patties the best result was for 1.5% of pre-gelatinized starch and 1.0% dextrin. Thus, the use of mechanically separated meat with the addition of pre-gelatinized starch and dextrin to produce restructured products is of great importance for the fish industry, as it improves the texture of the breaded presented a Greater acceptance by consumers.

Amido pré-gelatinizado e dextrina auxiliam na gelatinização de empanados e melhoram a textura sem uso de calor. O objetivo deste trabalho foi avaliar o efeito da adição de amido pré-gelatinizado e dextrina na preparação de empanados de carne mecanicamente separada obtida a partir de resíduos da filetagem de tilápia do Nilo. Foi aplicado um planejamento experimental do tipo delineamento composto central rotacional (DCCR) 22 com 4 pontos axiais, sendo 9 formulações e 4 repetições no ponto central, totalizando 12 ensaios. Sendo desenvolvido uma formulação base para ser aplicado no delineamento com diferentes níveis (0, 0,5, 1, 2, 3%) de acordo com o planejamento (DCCR), de amido pré-gelatinizado e dextrina. Foi desenvolvido modelo de regressão para a variável resposta força de cisalhamento (textura). Foram realizadas análises de composição química, Aw, pH, textura e microscopia de varredura e análises sensorial. Para o desenvolvimento dos empanados o melhor resultado foi adição de 1,5% de amido pré-gelatinizado e 1,0% dextrina. Desta forma, o aproveitamento da carne mecanicamente separada com adição de amido pré-gelatinizado e dextrina para a produção de produtos reestruturados mostrou-se de grande importância para a indústria do pescado, pois melhorou a textura dos empanados apresentado uma maior aceitação por parte dos consumidores.

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Pre-gelatinized starch and dextrin help in the gelatinization of patties without adding heat to improve texture. Aiming to evaluate the effect of the addition of pre-gelatinized starch and dextrin in the preparation of mechanically separated meat patties obtained from Nile tilapia filetage residues. An experimental planning of the rotational central Composite Design (DCCR) 2 2 with 4 axial points with 9 formulations and 4 replications at the central point was applied, totaling 12 assays. A base formulation is developed to be applied in the design with different levels (0, 0.5, 1, 2, 3%) According to the planning (DCCR), pre-gelatinized starch and dextrin. A regression model was developed for the variable Shear Force response (texture). Analyses of chemical composition, Aw, ph, texture and scanning microscopy and sensory analyses were performed. For the development of the patties the best result was for 1.5% of pre-gelatinized starch and 1.0% dextrin. Thus, the use of mechanically separated meat with the addition of pre-gelatinized starch and dextrin to produce restructured products is of great importance for the fish industry, as it improves the texture of the breaded presented a Greater acceptance by consumers.(AU)

Amido pré-gelatinizado e dextrina auxiliam na gelatinização de empanados e melhoram a textura sem uso de calor. O objetivo deste trabalho foi avaliar o efeito da adição de amido pré-gelatinizado e dextrina na preparação de empanados de carne mecanicamente separada obtida a partir de resíduos da filetagem de tilápia do Nilo. Foi aplicado um planejamento experimental do tipo delineamento composto central rotacional (DCCR) 22 com 4 pontos axiais, sendo 9 formulações e 4 repetições no ponto central, totalizando 12 ensaios. Sendo desenvolvido uma formulação base para ser aplicado no delineamento com diferentes níveis (0, 0,5, 1, 2, 3%) de acordo com o planejamento (DCCR), de amido pré-gelatinizado e dextrina. Foi desenvolvido modelo de regressão para a variável resposta força de cisalhamento (textura). Foram realizadas análises de composição química, Aw, pH, textura e microscopia de varredura e análises sensorial. Para o desenvolvimento dos empanados o melhor resultado foi adição de 1,5% de amido pré-gelatinizado e 1,0% dextrina. Desta forma, o aproveitamento da carne mecanicamente separada com adição de amido pré-gelatinizado e dextrina para a produção de produtos reestruturados mostrou-se de grande importância para a indústria do pescado, pois melhorou a textura dos empanados apresentado uma maior aceitação por parte dos consumidores.(AU)

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This work aims to contribute more information on tinamou eggs by performing an exploratory and descriptive study of some of their nutritional and quality characteristics. The chemical composition of tinamou egg showed a high protein content in white (85% dry basis) and high lipid concentration in yolk (52% db). The iron (Fe) content in white was higher than hen egg (0.47 mg/100 g) and this could be associated with the observed pinkish color of the white. As in the hen egg, the major fatty acids in tinamou yolk were: oleic (39%), linoleic (23%) and palmitic (20%). The cholesterol content of tinamou was 21.2 mg/g of yolk, and 100 g of whole egg provides 589 mg of cholesterol. As in the hen egg, tinamou egg white showed high levels of lysine, sulfur-containing amino acids, threonine and valine with respect to the recommended allowance for an adult man. All essential amino acids with the exception of histidine cover the adult requirements. The shell inorganic composition of these eggs is calcium carbonate and the morphology was similar to other avian eggs. Tinamou egg is small and elongated, with a dark brown color. The eggshell is thinner and experiences more deformation but less breaking strength than hen eggshell.

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