American Journal of Food Science and Technology

The consumption of bakery and confectionery products grows every day and consumers are becoming increasingly demanding. The search for quality makes this sector a very competitive niche market. Among the bakery products, the most consumed is bread, which is prepared with wheat flour, yeast, water and salt and sugar confectionery products such as cakes and biscuits which are also greatly appreciated. The objective of this study was to carry out a sensory evaluation of assorted breads, cakes and cookies prepared by semi-industrial and artisanal process, evaluating the attributes aroma, color, texture, flavor and overall acceptance using the affective test with a hedonic scale of 9 points and purchase intent with a 5-point scale. The results obtained in acceptance testing and overall impression were assessed using analysis of variance, ANOVA and Tukey test at 10% probability. From the results obtained, it can be observed that all products evaluated resulted in acceptance rates greater than 80%, indicating that all were well accepted. However, it was observed that when comparing the percentage of acceptance of bakery and confectionery products, the second group obtained the highest results. Among the products evaluated, the star bread stood out in the “breads” category, while in the “confectionery” the coconut cake, carrot cake and apple vanoka were highlighted. This result is due to the fact that Brazilian customs tend to consumption of more elaborate, stuffed and accented flavor products.

American Journal of Food Science and Technology. 2015, 3(4A), 32-36. DOI: 10.12691/ajfst-3-4A-6
Pub. Date: September 17, 2015

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Eating Habits as a Risk Factor for Intestinal Parasites in Individuals from Belém-PA

by Leite MAG, Gomes MA, Santos JFG, Gil F, Travassos Filho D and Pertuzatti PBK

Special Issue

Food security is fundamental for the maintenance of health indicators of a population. Enteroparasites are often associated with ingestion of water and contaminated food. The high prevalence of parasitic infection in the northern region compared to other regions of Brazil, with similar characteristics: lack of sanitation infrastructure and exposure to poor socioeconomic conditions is a fact to be investigated, it would be the power of the individual considered a determining risk factor for these indices? In this study the association between dietary habits, environmental exposure and hygienic-sanitary factors to the prevalence of intestinal parasites was evaluated. They collected blood for serology, stool to faecal examinations and parasitological examination of individuals residing in Belém-PA. A health-food questionnaire was applied at the time leading up to the gathering. In 40% of the samples evaluated in the EPF was found some kind of parasite. The complex E. histolytica / E. dispar showed 9.7% positivity. Serology for amebiasis showed high positive (44.03%), confirming the endemicity of the disease in the region. Although the responses from the health-food questionnaire reveal low socioeconomic status of the population under study we found no association between any of the items evaluated with the highest prevalence of amebiasis or intestinal parasites. This study revealed, therefore, that diet and hygiene and inadequate health in a population even though they are important sources of contamination, can not be decisive for intestinal parasites. Possibly the individual behavior is an important factor in relation to dietary habits, environmental and / or hygienic-sanitary. Considering the great diversity of eating habits and training in health education in Brazil, other regions should be evaluated to confirm these results continuing to study.

American Journal of Food Science and Technology. 2015, 3(4A), 24-31. DOI: 10.12691/ajfst-3-4A-5
Pub. Date: September 17, 2015

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Vinification By-products and Their Phenolic Compounds

by Milene Teixeira Barcia, Paula Becker Pertuzatti, Vivian Caetano Bochi, Isidro Hermosín-Gutiérrez and Helena Teixeira Godoy

Special Issue

The waste production by grape industrialization has been growing because about 60% of the harvested fruits are used in vinification. Grape marc (skins and seeds) and lees (sediment solids) are the most abundant by-products of the winemaking process, because the former represents approximately 5% of the total grapes processed and the second, 4% of the total volume of wine produced. Some studies have shown that winery residues contain phenolic compounds, potent antioxidants that were not fully transferred to the wine during the winemaking process, thus have economic and functional interest.

American Journal of Food Science and Technology. 2015, 3(4A), 18-23. DOI: 10.12691/ajfst-3-4A-4
Pub. Date: September 17, 2015

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Biotransformation in Temperate Climate Fruit: A Focus on Berries

by Paula Becker Pertuzatti and Milene Teixeira Barcia

Special Issue

Berry fruits, cultivated in temperate zones, are popularly used in the human diet. With the increase in production and consumption, the development of food industry is oncoming in the sense of developing new products that can meet market needs, in addition to the development new formulations, enhancing the industrial waste and bio-transforming it to generate high value-added products is fundamental. The use of fermentation processes to increase the level of functional compounds and the production of enzymes, antibiotics and flavorings is a good example.

American Journal of Food Science and Technology. 2015, 3(4A), 12-17. DOI: 10.12691/ajfst-3-4A-3
Pub. Date: September 17, 2015

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Preparation and Characterization of Microwave-made Oat and Fruit Cupcakes

by Paula Becker Pertuzatti, Denise Soares Dorneles de Oliveira, Kelly Cristina Campagnolo Port, Larissa Alves Vieira, Mariana Bento da Cruz and Gabrielle Lázara Ribeiro Rodrigues de Barros Vinhal

Special Issue

The development of new products is increasingly being studied to meet the demands of today's consumer market which seeks products with sensory and nutritional quality associated with health benefits. In this sense, fruits, vegetables and cereals have stood out, since in addition to preventing some diseases when consumed properly combined with healthy habits, they can be used as ingredients in various products such as those of breadmaking. The objective of this study was to develop and evaluate chemical, physicochemical and sensory characteristics of microwave-made cupcakes of oats and fruits. Two cupcake formulations were made, one with oats, banana and apple and the other with oats, pineapple and mint. The analyses were moisture, protein, lipids, ash, carbohydrates, pH, titratable acidity, soluble solids, reducing, non reducing and total sugars, as well as sensory analysis performed by the emotional test of acceptance and purchase intent using the hedonic scale. The results indicated that the products are presented as a good source of energy and protein, low-fat and good acceptance and purchase intent, especially the oat cupcake with banana and apple suggesting an alternative to the baking industry.

American Journal of Food Science and Technology. 2015, 3(4A), 8-11. DOI: 10.12691/ajfst-3-4A-2
Pub. Date: September 17, 2015

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Physicochemical, Structural and Rheological Properties of Chestnut (Castanea sativa) Starch

by Marcio Schmiele, Georgia Ane Raquel Sehn, Valéria da Silva Santos, Thaís de Souza Rocha, Eveline Lopes Almeida, Elizabeth Harumi Nabeshima, Yoon Kil Chang and Caroline Joy Steel

Special Issue

Chestnuts have high starch content, which makes them an alternative source of starch for the food industry. Brazil is a country where the production of chestnuts has been increasing in recent years. The aim of this study was to extract starch from chestnuts (Castanea sativa), to characterize its physicochemical, structural and rheological properties, and to compare the results with corn starch. Chestnut starch presented light color, and granules smaller than corn starch, with various dimensions, suggesting a bimodal distribution. Chestnut starch showed 20.48% absolute amylose, higher amylopectin branched-chain length and B-type crystallinity. The infrared spectra of chestnut starch showed characteristic peaks at 1647, 1157, 1079, and 1018 cm^-1. Chestnut starch presented higher peak viscosity, breakdown and setback, and lower pasting and gelatinization temperatures than corn starch. The swelling power and the solubility of chestnut starch were significantly higher than those of corn starch. Chestnut starch showed characteristics of a gelling and thickening agent, with potential for use as an ingredient in the food industry, as an unconventional starch from an alternative source.

American Journal of Food Science and Technology. 2015, 3(4A), 1-7. DOI: 10.12691/ajfst-3-4A-1
Pub. Date: September 17, 2015

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