RESUMO
The chemical composition of propolis varies between different types, due to the specific vegetation found near the hives and the climatic and soil conditions worldwide. Green propolis is exclusive to Brazil, produced by bees, with the resin of the plant Baccharis dracunculifolia. Brown propolis is a specific variety produced mainly in Northeast Brazil from the plant Hyptis divaricata, also known as "maria miraculosa". Dark propolis is a variety of propolis produced by bees from the resin of the plant known as Jurema Preta (Mimosa hostilis benth). In this study, the aqueous extracts of green, brown, and dark propolis were analyzed for their antioxidant capacity using ABTS, FRAP, and DPPH, and their chemical profiles were determined using paper spray mass spectrometry. Among the three extracts, green propolis had the highest content of total phenolic compounds (2741.71 ± 49.53 mg GAE. 100 g-1), followed by brown propolis (1191.55 ± 36.79 mg GAE. 100 g-1), and dark propolis had the lowest content (901.79 ± 27.80 mg GAE. 100 g-1). The three types of propolis showed high antioxidant capacity, with green showing the highest antioxidant capacity for the three methods used. Using paper spray mass spectrometry, it was possible to suggest the presence of 116 substances, including flavonoids (56), phenylpropanoids (30), terpenes (25), carboxylic acids (1), benzoic acid derivatives (1), fatty acids (1), amino acids (1) and alkaloids (1). The compounds in the green, brown, and dark propolis extracts reinforce the bioactive potential for application in these tree extracts' food and pharmaceutical products.
RESUMO
The resistant starch (RS) contents in 49 sorghum genotypes and the effects of heat treatment using dry and wet heat on the grain and flour from two sorghum genotypes were investigated. The results showed a wide variation in the RS contents of the genotypes analyzed. The RS mean values were grouped into six distinct groups and ranged from 0.31±0.33 g/100 g to 65.66±5.46 g/100 g sorghum flour on dry basis. Dry heat causes minor losses in the RS content with retentions of up to 97.19±1.92% of this compound, whereas wet heat retained at most 6.98±0.43% of the RS. The SC 59 and (SSN76)FC6608 RED KAFIR BAZINE (ASA N23) cultivars, which have an average RS content of 65.51 g/100 g, were appropriate for human consumption, and the use of dry heat is presented as a better alternative for the preservation of RS in heat-treated grains.
Assuntos
Temperatura Alta , Sorghum/química , Sorghum/genética , Amido/química , Grão Comestível/química , Grão Comestível/genética , Farinha , Manipulação de Alimentos , Genótipo , Sorghum/classificaçãoRESUMO
O sorvete é conhecido como um alimento altamente nutritivo, apresentando- se de diferentes formas, tamanhos e sabores. Mundialmente, é um produto de boa aceitação sensorial, sendo que no Brasil há uma ótima perspectiva para seu crescimento comercial em virtude do aumento da renda da população nos últimos anos. O objetivo deste estudo foi avaliar sensorialmente cinco marcas comerciais de sorvete no município de Belo Horizonte, Minas Gerais. Trata-se de um estudo transversal cuja amostra constituiu-se de 96 consumidores potenciais de sorvete não treinados, sendo 91,7% (n=88) do sexo feminino, e a maioria (93,8%, n=90) na faixa etária entre 15 a 30 anos. Os provadores foram selecionados por meio de convite aos estudantes, professores e funcionários de um Centro Universitário localizado em Belo Horizonte, MG. As cinco amostras comerciais de sorvete sabor baunilha foram adquiridas no comércio local, e os testes sensoriais de aceitação para os atributos sensoriais cor, aroma, sabor e impressão global foram realizados em um Laboratório de Análise Sensorial, em condições controladas. De acordo com os atributos sensoriais avaliados a amostra 1 foi a que obteve os maiores escores para todos os atributos estudados, diferindo das demais, e uma ótima aceitabilidade. Isso em virtude de ser uma marca líder no mercado cujas características do produto vêm de encontro com as preferências do consumidor.(AU)
Ice cream is known as a highly nutritional food item, with different shapes, sizes and flavors. Around the world, the product has good sensory acceptance. In Brazil, its commercial growth faces excellent perspectives due to the increased population income in recent years. The objective in this study was the sensory assessment of five commercial ice cream brands in Belo Horizonte, Minas Gerais. A cross-sectional study was undertaken in a sample of 96 non-trained potential ice cream consumers, 91.7% (N=88) of whom were female and the majority (93.8%, N=90) between 15 and 30 years of age. The experimenters were selected by inviting the students, teachers and employees of a University Center located in Belo Horizonte, MG. The five commercial brands of vanilla-flavored ice cream were purchased in local shops and the sensory tests of acceptance oi the sensory attributes color, aroma, flavor and global impression were undertaken at a Sensory Analysis Laboratory, under controlled conditions. According to the sensory attributes assessed, sample 1 obtained the highest scores for all attributes studied, as opposed to the others, and excellent acceptability. This is due to the fact that the brand is a market leader, whose product characteristics are in accordance with consumer preferences.(AU)
Assuntos
Humanos , Adolescente , Adulto Jovem , Sorvetes/análise , Análise de Alimentos , Valor Nutritivo , Comportamento do Consumidor , BrasilAssuntos
Humanos , Adolescente , Adulto Jovem , Análise de Alimentos , Valor Nutritivo , Sorvetes/análise , Brasil , Comportamento do ConsumidorRESUMO
Este trabalho teve por objetivo avaliar a adoção das Boas Práticas em lanchonetes de uma universidade pública. Utilizou-se a aplicação de um checklist, elaborado de acordo com a legislação vigente, nas 21 lanchonetes instaladas no campus Pampulha da Universidade Federal de Minas Gerais, Belo Horizonte. De acordo com o estipulado pela Agência Nacional de Vigilância Sanitária, os estabelecimentos foram classificados em três grupos de acordo com a adequação percentual dos itens que constavam do checklist: o Grupo I, mais de 76,0%; o Grupo II, 51,0% a 75,0%; e o Grupo I1I, menos de 50,0%. Em uma segunda etapa foi realizado um treinamento nas lanchonetes que obtiveram as menores adequações. 19,0% foram classificadas no Grupo I; 71,5% no Grupo II; e 9,5 no Grupo III. Apesar do item de menor adequação ter sido o de "Edificações e Instalações", este não era passível de modificações. Assim, optou-se em realizar um treinamento lúdico com os manipuladores dos estabelecimentos que tiveram o menor índice de adequação na aplicação do checklist. Para garantir a segurança dos alimentos oferecidos é necessária a implantação das Boas Práticas, com o objetivo de evitar as Doenças Transmitidas por Alimentos. (AU)
The aim of this study is to assess the adoption of Best Food Production Practices at snackbars of public university. A checklist was applied, elaborated according to current legislation, at the 21 snackbards installed on the university's Pampulha campus of Universidade Federal de Minas Gerais in Belo Horizonte, Minas Gerais, Brazil. According to determinations by the Brazilian National Health Surveillance Agency, the establishments were classified in three groups according to the percentage adequacy of the items included in the check list: Group I, more than 76.0%; Group II. 51.0% to 75.0%; and Group 11I, less than 50.0%. In a second phase, training was provided at the snackbards with the lowest adequacy levels. 19.0% were ranked in Group I; 71.5% in Group II; and 9.5 in Group 11I.Although the item with the lowest adequacy score was "Buildings and Installations", this could not be modified. Therefore, the researchers decided to carry playful training with the handlers at the establishments that obtained lower adequacy scores in the application of the check list. In order to guarantee the safety of the food offered, the Best Practices need to be put in practice, which are standard procedures that should be adopted to avoid Food Transmitted Diseases. (AU)