RESUMO
Cupuassu (Theobroma grandiflorum Schum) is a fruit belonging to the same genus as cocoa and, through seed fermentation, a chocolate-like product called "the cupulate" is obtained. The pulp is removed from the seeds before fermentation because its abundance hinders the process. Unlike cocoa, little is known about the microbial diversity involved in cupuassu fermentation. The goal of this study was to explore the use of next-generation sequencing to identify the yeasts and bacteria communities involved in cupuassu seed fermentation on three different pulp concentrations (0, 7.5, and 15%) as well as two turning schemes on the microbial growth. In order to do that, a massive sequencing of the 16S and ITS4 rRNA region (S) using the Illumina MiSeq Platform identified some genera of bacteria and yeasts, respectively, in the fermentation environment. Taxonomic analyses of both communities, especially at the genus level, revealed a predominance of yeasts such as Pichia and Hanseniaspora, and bacteria such as Acetobacter and Lactobacillus. A predominance of bacteria over yeasts diversity was observed in the experiments with higher pulp concentrations (15%). The physicochemical analysis showed that fermentation of samples with 15% pulp exhibited longer fermentation times, the highest temperatures, and elevated production of organic acids such as acetic acid, a precursor of flavor. In addition, the turning applied every 24 h to the mass slightly favored the formation of flavor precursors. It seems that the abundance and composition of cupuassu pulp, rich in organic compounds, can influence the diversity of some populations of yeasts. Some of those compounds identified in previous studies are terpenes with antimicrobial activity. More studies will be necessary to confirm if the presence of terpenes compounds in the cupuassu pulp exert some inhibitory action on microorganism diversity.
Assuntos
Cacau/microbiologia , Alimentos Fermentados/microbiologia , Microbiota , Ácido Acético/análise , Bactérias/classificação , Bactérias/genética , Bactérias/isolamento & purificação , Bactérias/metabolismo , Fermentação , Frutas/microbiologia , Fungos/classificação , Fungos/genética , Fungos/isolamento & purificação , Fungos/metabolismo , Microbiota/genética , Sementes/microbiologia , PaladarRESUMO
This study aimed to evaluate the effect of fat and plasma in the characteristics of beef patties, after frying, such as: yield, shrinkage and release of fat, and also to evaluate the interaction between the factors of color of the product before frying. 3 levels of fat were evaluated (17%, 10% and 5%) and also 3 levels of plasma (0%, 5% and 10%) in a 3x3 factorial. The treatments with higher concentrations of fat (17%) behaved in a positive manner in relation to yield (85,59%) and showed a negative effect on the shrinkage (27,75%), and a greater release of fat (3,54 %). The plasma acted positively to either cooking loss (87,02%) and shrinkage (24,49%). The plasma had no effect on the release of fat. Fat influenced a more intense coloring of the beef patties in the parameters L*, a* e b*. The plasma influenced the color on some levels of fat.
Objetivou-se neste estudo avaliar o efeito da gordura e do plasma nas características do hambúrguer após fritura como rendimento, encolhimento e exsudação de gordura, assim como também avaliar a interação entre os fatores na cor do produto antes da fritura. Foram analisados três níveis de gordura (17%; 10% e 5%) e três níveis de plasma (0%; 5% e 10%) em um fatorial 3x3. Os tratamentos com maiores concentrações de gordura (17%) se comportaram de forma positiva para rendimento (85,59%) e de forma negativa sobre o encolhimento (27,75%), assim como ocorreu uma maior liberação de gordura (3,54%). O plasma atuou de forma positiva tanto para o rendimento (87,02%) como para o encolhimento (24,49%), não apresentando influência sobre a liberação de gordura. A gordura interferiu de forma mais intensa na coloração dos hambúrgueres quanto aos parâmetros L*, a* e b*. O plasma apresentou influência sobre a cor em alguns níveis de gordura.
RESUMO
This study aimed to evaluate the effect of fat and plasma in the characteristics of beef patties, after frying, such as: yield, shrinkage and release of fat, and also to evaluate the interaction between the factors of color of the product before frying. 3 levels of fat were evaluated (17%, 10% and 5%) and also 3 levels of plasma (0%, 5% and 10%) in a 3x3 factorial. The treatments with higher concentrations of fat (17%) behaved in a positive manner in relation to yield (85,59%) and showed a negative effect on the shrinkage (27,75%), and a greater release of fat (3,54 %). The plasma acted positively to either cooking loss (87,02%) and shrinkage (24,49%). The plasma had no effect on the release of fat. Fat influenced a more intense coloring of the beef patties in the parameters L*, a* e b*. The plasma influenced the color on some levels of fat.
Objetivou-se neste estudo avaliar o efeito da gordura e do plasma nas características do hambúrguer após fritura como rendimento, encolhimento e exsudação de gordura, assim como também avaliar a interação entre os fatores na cor do produto antes da fritura. Foram analisados três níveis de gordura (17%; 10% e 5%) e três níveis de plasma (0%; 5% e 10%) em um fatorial 3x3. Os tratamentos com maiores concentrações de gordura (17%) se comportaram de forma positiva para rendimento (85,59%) e de forma negativa sobre o encolhimento (27,75%), assim como ocorreu uma maior liberação de gordura (3,54%). O plasma atuou de forma positiva tanto para o rendimento (87,02%) como para o encolhimento (24,49%), não apresentando influência sobre a liberação de gordura. A gordura interferiu de forma mais intensa na coloração dos hambúrgueres quanto aos parâmetros L*, a* e b*. O plasma apresentou influência sobre a cor em alguns níveis de gordura.
RESUMO
BACKGROUND: Temporomandibular disorder and mastication. AIM: To compare subjects who present temporomandibular disorders to a control group considering mastication and to analyze the related variables. METHOD: 20 subjects with temporomandibular disorder (TMD group) and 10 controls--selection based on clinical examination and anamnesis--responded to a questionnaire on the self-perception of pain severity and presence of noise in the temporomandibular joints, muscle pain, otologic symptoms, headaches, and jaw opening difficulties. The subjects were also submitted to a clinical examination regarding the number of teeth and functional occlusion--measurements of jaw opening and jaw lateral excursions, occlusal interferences, occlusal contacts of the working and non-working-side, and mastication evaluation. Mastication was evaluated in terms of time needed to eat a stuffed cookie, number of chewing strokes and type (unilateral or bilateral). The maximum force needed at first to break the cookie, verified with a TA-XT2 Texture Analyzer (Stable Micro Systems), was of 4341.8 g. The groups were compared using variance analysis and the correlations between variables were calculated using the Pearson product-moment test. RESULTS: Most of the control subjects presented bilateral pattern of mastication, whereas the TMD group tended to present the unilateral pattern. Masticatory type scores and laterality measurements were significantly higher in the control group. The TMD group presented higher means in terms of: age, time of chewing, number of chewing strokes and TMD severity. Chewing time and type were positively correlated with TMD severity and negatively correlated with number of occlusal interferences. CONCLUSION: In the TMD group, chewing differed from the normal physiological standard. The number of occlusal interferences and the severity of TMD were variables correlated to chewing.
Assuntos
Oclusão Dentária , Mastigação/fisiologia , Transtornos da Articulação Temporomandibular/fisiopatologia , Articulação Temporomandibular/fisiopatologia , Adulto , Análise de Variância , Estudos de Casos e Controles , Comportamento Alimentar/fisiologia , Feminino , Humanos , Masculino , Pessoa de Meia-Idade , Índice de Gravidade de DoençaRESUMO
TEMA: desordem temporomandibular e mastigação. OBJETIVO: comparar sujeitos com desordem temporomandibular a um grupo controle quanto à mastigação e analisar as variáveis relacionadas. MÉTODO: 20 sujeitos com desordem temporomandibular (grupo com DTM) e 10 do grupo controle, ambos selecionados de acordo com o exame clínico e anamnese, responderam sobre a sua auto-percepção de severidade de dor e sons nas articulações temporomandibulares, dor nos músculos, sintomas otológicos, cefaléia e dificuldade para abrir a boca. Foram também submetidos ao exame clínico, considerando o número de elementos dentários presentes e a análise funcional da oclusão - medidas de abertura bucal, excursão lateral da mandíbula, interferências oclusais e contatos oclusais do lado de trabalho e balanceio. A mastigação foi avaliada quanto ao tempo para ingerir, ao número de golpes mastigatórios e ao tipo mastigatório (unilateral ou bilateral), usando um biscoito recheado, cuja força máxima para quebrá-lo no primeiro momento foi de 4341,8g, como verificado com o auxílio do Texture Analyser TA-XT2 (Stable Micro Systems). Os grupos foram comparados por análise de variância e as correlações entre as variáveis foram calculadas pelo teste produto-momento de Pearson. RESULTADOS: a maioria dos sujeitos do grupo controle apresentou tipo mastigatório bilateral, enquanto que no grupo com DTM houve tendência ao tipo mastigatório unilateral. No grupo controle foram estatisticamente maiores os escores do tipo mastigatório e as medidas de lateralidade. No grupo com DTM foram maiores as médias de idade, o tempo de mastigação, o número de golpes mastigatórios e a severidade da DTM. O tempo e o tipo mastigatório foram correlacionados, respectivamente de modo positivo e negativo, à severidade da DTM e ao número de interferências oclusais. CONCLUSÃO: no grupo com DTM a mastigação diferiu do padrão fisiológico normal. O número de interferências oclusais e a severidade da DTM foram as...
BACKGROND: temporomandibular disorder and mastication. AIM: to compare subjects who present temporomandibular disorders to a control group considering mastication and to analyze the related variables. METHOD: 20 subjects with temporomandibular disorder (TMD group) and 10 controls - selection based on clinical examination and anamnesis - responded to a questionnaire on the self-perception of pain severity and presence of noise in the temporomandibular joints, muscle pain, otologic symptoms, headaches, and jaw opening difficulties. The subjects were also submitted to a clinical examination regarding the number of teeth and functional occlusion - measurements of jaw opening and jaw lateral excursions, occlusal interferences, occlusal contacts of the working and non-working-side, and mastication evaluation. Mastication was evaluated in terms of time needed to eat a stuffed cookie, number of chewing strokes and type (unilateral or bilateral). The maximum force needed at first to break the cookie, verified with a TA-XT2 Texture Analyzer (Stable Micro Systems), was of 4341.8 g. The groups were compared using variance analysis and the correlations between variables were calculated using the Pearson product-moment test. RESULTS: most of the control subjects presented bilateral pattern of mastication, whereas the TMD group tended to present the unilateral pattern. Masticatory type scores and laterality measurements were significantly higher in the control group. The TMD group presented higher means in terms of: age, time of chewing, number of chewing strokes and TMD severity. Chewing time and type were positively correlated with TMD severity and negatively correlated with number of occlusal interferences. CONCLUSION: in the TMD group, chewing differed from the normal physiological standard. The number of occlusal interferences and the severity of TMD were variables correlated to chewing.