The objective of this work was to evaluate the concentration of grape juice by reverse osmosis (RO). The experiments were carried out in two steps. First, three transmembrane pressures (40, 50 and 60 bar) and four temperatures (20, 30, 40 and 50ºC) were evaluated without juice concentration. The following parameters were analyzed: acidity and pH, soluble solids content, concentration of phenolic compounds and concentration of monomeric and total anthocyanins, color index, color density, as well as the permeate flux. Under the evaluated conditions, the process conducted at 50ºC and 60 bar presented the higher permeate fl ux and the maintenance of all the physical and chemical parameters of the product. In the second step, the grape juice was concentrated at three temperatures, 20, 30 and 50ºC, always at 60 bar of transmembrane pressure. The temperature of 30ºC resulted in an adequate value for the permeate flux besides maintaining the physical-chemical and nutritional characteristics of the concentrated pr...

This study aimed to (i) discover, through a bibliometric analysis, which food products have been developed from persimmon and (ii) develop and characterize two innovative products – ketchup and chutney – using persimmon. Forty-nine papers from 1993 to 2021 were evaluated. The main product developed was wine (15%); the most common keywords were persimmon, antioxidant, and their variations. Persimmon ketchup had a higher TSS value (9.43 °Brix) and total sugar content (9.40%) than spicy persimmon ketchup. In this study, for both ketchup samples developed the TTA (±0.64% organic acid) and ash (±0.95%) were similar, as were the pH values (±4.29). Persimmon chutney presented lower pH (4.38) and higher TSS (6.08 °Brix), total sugars (21.07%), and TTA (0.54% organic acid) than sugar-free persimmon chutney, while ash values were similar. Compared to the chutney, the ketchup samples presented 40% higher antioxidant activity (in TEAC assay) and 60% higher total phenolic content.

Objective: This study aimed to develop two non-industrial food products as financially accessible options to prevent and treat malnutrition in hemodialysis (HD) patients. These food products were developed and intended for use as dialysis snacks. Methods: This is a cross-sectional and multi-step study. First, 183 adult HD patients (55 ± 14 years; 50.8% males), replied to a questionnaire with their food preferences regarding taste (salty, sweet, bitter, sour) and consistency (liquid, solid, pasty) for a dialysis snack. Most patients preferred a food product with a solid consistency (90%) and a salty flavor (81.4%). Second, three muffin formulations of fine herbs were developed; one enriched with whey protein concentrate (WPC), a second with textured soy protein (TSP) and a third standard formulation without protein for comparison with the protein-enriched muffins, for which the chemical and nutritional compositions were analyzed. In the third step, 60 patients on HD (61 ± 15 years; 53% males) were enrolled in a sensory analysis by applying a 9-point structured hedonic scale, ranging from “extremely liked” (score 9) to “extremely disliked” (score 1). Results: When compared with the standard formulation, the formulations enriched with WPC and TSP protein had a significantly higher amount of protein/serving (Standard: 5.9 ± 0.3 g vs WPC: 14.5 ± 0.9 g and TSP 10.8 ± 0.7 g; P < 0.05) but a lower amount of carbohydrate (Standard: 13.1 ± 2.2 g vs WPC: 5.6 ± 0.8 g and TSP 6.0 ± 1.2 g vs; P < 0.05). The mineral content/serving of the protein-enriched muffins was low in phosphorus (50 mg) and sodium (180 mg). The potassium content/serving was moderate for the WPC muffin (225.2 mg) and low for the TSP muffin (107.9 mg). The acceptability index (AI) for the enriched protein muffins was higher than 70% and similar to the standard formulation. Conclusion: The muffins with fine herbs and enriched with protein were well-accepted by all patients and appropriate to serve as dialysis snacks for HD patients.

Objetivou-se desenvolver três formulações de burguer vegano à base de leguminosas, com avaliação da composição centesimal e qualidade microbiológica e sensorial, e efetuar pesquisa de mercado de produtos similares disponíveis no comércio brasileiro. Formulações F1 (proteína texturizada de soja), F2 (feijão vermelho) e F3 (grão-de-bico) foram desenvolvidas e seus custos diretos por kg calculados. Coliformes a 45 °C, Estafilococos coagulase positiva, Bacillus cereus e Salmonella spp. foram pesquisados. Aplicaram-se testes de aceitação, avaliando aparência, textura, sabor e aceitação global, e intenção de compra. Nas formulações com maior Índice de Aceitabilidade (IA), para aceitação global, foram realizadas composição centesimal e estimativa de ácido α-linolênico, fibra alimentar e sódio. Realizou-se pesquisa de mercado de produtos similares disponíveis no comércio brasileiro em 2020. As formulações estavam dentro dos padrões legais vigentes. A F3 destacou-se em todos atributos, igualando-se à F1 na aparência e aceitação global. Contudo, a F2 apresentou menores médias de aparência, sabor e aceitação global, com IA > 70%. Certamente comprariam a F3 76% dos provadores, a qual apresentou valores mais altos de umidade e lipídios, com 1,96 g% de α-linolênico. F1 e F3 são fontes de proteína, e F3 possui alto conteúdo de fibra. Das 11 marcas de produtos similares encontradas, 9 usam errado o termo “hambúrguer”, e têm como base proteica principalmente as leguminosas. O custo (R$) foi de 14,71 (F1), 12,16 (F2) e 12,52 (F3). O teor de sódio (mg%) foi 699 (F1) e 466 (F3). Os burgueres podem atender a demanda de mercado com custo mais acessível.