Summary Introduction Experimental studies have shown that the albedo of Tahiti lime (Citrus latifolia Tanaka) is rich in calcium, but little is known about its bioavailability. Objective Produce flour from the albedo of Tahiti lime, characterizing it and assessing the bioavailability of calcium. Methods Centesimal composition, mineral calcium content, phenolic compounds, antioxidant activity and physical analysis were performed. Female rats were divided in groups: OVX (ovariectomized) and SHAM (sham-operated). After surgery, the animals were redivided and treated for 60 days: SHAMc: control diet (CD); SHAMa: CD+130 mg of albedo flour/kg body weight (BW); OVXc: CD; OVXa: CD+130 mg of albedo flour/kg BW. Serum biochemical and radiological analysis were performed. Results Albedo flour of Tahiti lime showed a product with low moisture (9.39%), abundant calcium content (0.66%) and moderate antioxidant power (0.89 μg/ml). The results in vivo point towards a positive interference of the albedo in the studied groups. Hepatosomatic index showed that OVXa (3.16±0.56) did not differ from the SHAMc (3.86±0.84) and SHAMa (3.85±0.52), which may indicate that the administration of albedo contributed to the development of the group. The cortical region of femoral medial diaphysis and the medullar region of tibial medial diaphysis were higher (p≤0.05) in the OVXa group when compared to OVXc, the latter being also higher than SHAM groups, suggesting efficacy in preventing dysfunctions related to bone changes. Conclusion The albedo of Tahiti lime showed relevant characteristics and the results from the in vivo experiment are suggestive of effectiveness in preventing dysfunctions related to bone changes.

The objective of this work was to develop gluten-free cookies and savory fried pies using tannin-rich sorghum (Sorghum bicolor) flour, to evaluate their in vitro starch digestibility, and to verify how knowledge of sorghum benefits may contribute to the sensory acceptability of both products. The contents of rapidly digestible starch, slowly digestible starch, and resistant starch were determined. Sensory acceptance was evaluated in two sessions: one without information on sorghum benefits to human health; and another where this information was presented. The resistant starch and slowly digestible starch contents of the cookies (5.07 and 16.22%, respectively) were about twice those of the savory fried pies (2.54 and 8.89%, respectively), whereas the opposite was observed for the rapidly digestible starch contents (9.89 and 19.65%, respectively). The cookies and savory fried pies were sensorially accepted, with a significant increase in the means of the sensory scores after the information on sorghum benefits was disclosed. Therefore, gluten-free cookies and savory fried pies prepared with tannin sorghum flour have a great commercial potential, shown by the good sensory acceptance and by the slowly digestible starch and resistant starch contents of these products.

Consumer behavior is influenced by intrinsic (sensory characteristics) and extrinsic (non-sensory characteristics) of the product. Among the non-sensory factors, highlights been studied by various areas of knowledge and strength channeled through companies in order to entice the consumer at the time of purchase. In recent decades, many statistical methods have been employed in order to study this important influence on consumer behavior, both in marketing as in sensory analysis. This study aimed to evaluate the impact of brand on the acceptance of cheese using the statistical technique of relative risk. Thus, the sensory test was conducted in two sessions, with the first, the samples were presented coded (test without information) and the second presented with their respective brands. Comparing the results obtained for the two sessions, it was found that there was no change in acceptance of the cheesecurd for all brands and technical statistical analysis showed the relative risk of easy application, interpretation and effective in studies of non-sensory characteristics of food.O comportamento do consumidor é influenciado por fatores intrínsecos (características sensoriais) e extrínsecos (não sensoriais) ao produto. Entre os fatores não sensoriais, destacamse a tecnologia de produção, conveniência, marca, preço, aspectos sócio-culturais, entre outros. A importância destes fatores vem sendo estudada por diversas áreas do conhecimento e sua força canalizada pelas empresas de maneira a seduzir o consumidor no momento da compra. Nas últimas décadas, muitos métodos estatísticos têm sido empregados no intuito de se estudar essa importante influência no comportamento do consumidor, tanto na área de marketing como em análise sensorial. O presente estudo teve por objetivo avaliar o impacto da marca sobre a aceitação de requeijão utilizando a técnica estatística de risco relativo. Para tanto, o teste sensorial foi realizado em duas sessões, sendo que na primeira, as amostras foram apresentadas codificadas (teste cego) e na segunda, apresentadas com as respectivas marcas. Comparando-se os resultados obtidos para as duas sessões, verificou-se que não houve alteração da aceitação dos requeijões para todas as marcas e a técnica estatística de análise de risco relativo se mostrou de fácil aplicação, interpretação e eficiente em estudos de características não sensoriais de alimentos

Yacon flour has been used in several food products due to its high fructooligosaccharides and inulin contents, compounds that present health promoting properties. In this study, yacon flour was used as an ingredient in light yogurt in the following concentrations: 1.58; 2.56; 3.00 and 3.86%. Centesimal composition, pH, soluble solids, acidity and apparent viscosity of the yogurt supplemented with yacon were determined. Results were evaluated through analyses of variance and regression. Centesimal composition of the yogurts allowed for their classification as low-fat foods, presenting low carbohydrate content and containing dietary fiber, especially those supplemented with more than 2.56% yacon flour, which may be considered as sources of fiber and, consequently, prebiotics. Physicochemical analysis revealed significant (p<0.05) changes in analysis of color, soluble solids, acidity and viscosity at the temperatures of 10 and 25 °C with the increase in yacon flour.

Kombucha is a biofilm composed of a symbiotic culture of bacteria and yeast, known as SCOBY (Symbiotic Culture of Bacteria and Yeast). The SCOBY undergoes deterioration processes and loss of nutritional, bioactive and sensory attributes, which negatively impacts its shelf life. These losses can be avoided by drying methods, which help to extend shelf life and preserve the action compounds of its constituents. The objective of this study was to subject and evaluate Kombucha SCOBY to drying techniques by heat dehydration and freeze-drying. Analyses included pH, total soluble solids, total titratable acidity, turbidity, total phenolic compound content, antioxidant activity, microbiological assessment, and toxicity in vivo testing. All analyses were statistically evaluated at a 5% probability level, using SAS software. Both Kombucha beverages and dry products exhibited considerable amounts of phenolic compounds and antioxidant activity. Microorganism counts ranged from 104 to 108 CFU.ml-1 for developed beverages and products. In In vivo tests with Caenorhabditis elegans, no increase in mortality was observed, and worms fed with the fermented products showed enhanced growth. Thus, this study concludes that producing dehydrated and freeze-dried forms of Kombucha-based products is a promising and advantageous field of research for human health.

Quinoa has aroused worldwide interest for its high nutritional value, especially in relation to protein content. Therefore, the objective of this study was to evaluate the effect of time and temperature on the maceration of quinoa in order to obtain greater submersion with less loss of grain proteins. To characterize the quinoa grains, the material was crushed and subjected to moisture, protein, lipid and ash analysis. To evaluate time and temperature, the grains were macerated at three different temperatures (5 ºC, 25 ºC and 45 ºC) in a 1:2 ratio (quinoa: water) for 48 hours. Samples of the maceration water were subjected to analysis of hydrogen potential, protein determination, acidity and water absorption. The experiment was carried out in a Subdivided Plot Design with the temperature in the plot (3 levels - 5 °C, 25 °C and 45 °C) with three repetitions and the maceration time in the subplot (9 levels - 9 times). All analysis were performed in duplicate. Regarding the results obtained, quinoa can be considered a food with a high protein content (14.35%). Note that the migration of proteins to the maceration water is greater at a temperature of 45 °C. The results for the behavior of pH and acidity show that there was fermentation at temperatures of 25 ºC and 45 °C. The mass gain is independent of the temperature and reached a maximum waterlogging point around 16 hours. So it is recommended to macerate the quinoa at a temperature of 5 °C for 16 hours.