RESUMEN
Cupuaçu [Theobroma grandiflorum (Wild ex Spreng.) K. Schum] seeds have been employed for a long time in the Amazon region for food purposes. Similar to cocoa, processed cupuaçu pulp and seeds can be used to produce juices, ice creams, confectionary products and cupulate®, which is a similar product to chocolate. However, its market penetration requires the mastery of all processing stages to improve the food quality and safety and to make possible an efficient technology transfer to the local small farmers and communities. Based on the above, the current research work aimed at monitoring and optimizing the consecutive fermentation and drying processes of cupuaçu seeds over 7 days each, as well as storage for 90 days. A greenhouse structure incorporating the fermenter and solar drying terrace was designed to be inexpensive, versatile, easily scalable, and easy to maintain and operate by the local small farmers after a short period of training. This research effort also aimed at giving a vision for the future creation of an integrative and sustainable cupuaçu system covering the economic, social, cultural and environmental vectors. The experimental design comprised 5 batches of 100 kg of seeds each. Several microbiological and physicochemical parameters were performed and correlated with processing variables. Microbiological parameters encompassed viable counts of mesophilic microorganisms, coliforms, yeasts, and molds, whereas physicochemical measures included fermentation and drying temperature, pH, acidity, dry matter, ashes, water activity, color, total proteins, lipids and carbohydrates, and energy. The average seed fermentation temperature varied from ca. 28 to 44 °C, reaching the maximum on day 3 and a final value of ca. 31 °C. Regarding solar drying, the average seed temperatures ranged from ca. 24 °C (at the end) to 39 °C on day 3, and an initial value of ca. 29 °C. The average final seed pH value of drying was 5.34 and was kept during storage. During storage, results demonstrated the existence of significant correlations among several experimental parameters under scrutiny. Finally, bean viable counts obtained during storage unfolded acceptable values of total mesophilic bacteria well below the maximum limit. Viable counts of yeast and molds were generally found between 3 and 4 log(CFU/gsample), and total coliforms were also detected, although both were at acceptable levels and well beneath the established maximum limits for food safety.
RESUMEN
En este artículo se presentan los resultados finales de una investigación cualitativa que tuvo por objetivo conocer y comprender el lugar que ocupa el juego en los proyectos de innovación educativa vigentes de una Universidad Pública Argentina. La metodología empleada fue la teoría fundamentada o método de constante comparación. Se utilizaron dos estrategias de recolección de datos: el análisis de textos (proyectos aprobados y financiados), entrevistas en profundidad (a directores de los proyectos). Para garantizar no solo el acceso a la educación superior universitaria, sino el interés por estudiar y la oportunidad de avanzar en los estudios y graduarse en un tiempo prudente, algunos equipos de trabajo, diseñan situaciones de juego para conectar la dimensión práctica de los conocimientos construidos con el dominio teórico conceptual de los objetos de estudio. Aun cuando el juego es más viejo que la cultura, el contexto universitario lo propone como innovación
Este artigo descreve os resultados finais de uma pesquisa qualitativa que tem como objetivo conhecer e compreender o lugar do jogo nos atuais projetos de inovação de ensino da uma universidade pública argentina. A metodologia utilizada foi a teoria fundamentada ou método de comparação constante. Foram utilizadas duas estratégias da coleta de dados: análise do texto (projetos aprovados e financiados) e entrevistas em profundidade (para gerentes de projeto). Para assegurar não só o acesso ao ensino superior, mas o interesse em estudar e a oportunidade de avançar estudos em tempo adequado, alguns professores fazem situações do jogo para ligar a dimensão prática do conhecimento construído com o domínio conceitual teórico dos objetos de estudo. Mesmo quando o jogo é mais antigo que a cultura, o contexto universitário o propõe como uma inovação
This article presents the results of a qualitative study aimed at knowing and understanding the role played by game in current educational innovation projects of a public university in Argentina. It used grounded theory or the constant comparison method, with two data collection strategies: text analysis (projects approved and funded) and indepth interviews (with project directors). In order not only to guarantee access to university education but also to foster interest in studying and the opportunity to advance in one's studies and graduate within a reasonable time, some work teams design game situations to connect the practical dimension of the knowledge constructed with the theoretical conceptual domain of the objects of study. Even when the game is older than the culture, the university context proposes it as an innovation