cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14290726
title: Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivars

description: Summary The physical, chemical and pasting properties of the flour and isolated starches from six different bean cultivars (Phaseolus vulgaris L.) were investigated in order to obtain information for application in new products. The protein and total starch contents of the bean flours ranged from 17.72 to 20.27% and from 39.68 to 43.78%, respectively. The bean starches had low amounts of proteins, lipids and ash and showed an amylose content ranging between 45.32 and 51.11% and absolute density values between 1.55 and 1.78 g.cm–3. The bean starch granules were round to oval with a smooth surface. Results viscoamylographic profiles of the starches and flours showed the possibility of selecting cultivars for specific applications according to these characteristics.
DOI: 10.6084/m9.figshare.14290726.v1
title: Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivars

description: Summary The physical, chemical and pasting properties of the flour and isolated starches from six different bean cultivars (Phaseolus vulgaris L.) were investigated in order to obtain information for application in new products. The protein and total starch contents of the bean flours ranged from 17.72 to 20.27% and from 39.68 to 43.78%, respectively. The bean starches had low amounts of proteins, lipids and ash and showed an amylose content ranging between 45.32 and 51.11% and absolute density values between 1.55 and 1.78 g.cm–3. The bean starch granules were round to oval with a smooth surface. Results viscoamylographic profiles of the starches and flours showed the possibility of selecting cultivars for specific applications according to these characteristics.
DOI: 10.6084/m9.figshare.14290723
title: Production and storage stability of acerola flour dehydrated at different temperatures

description: Abstract The objective of this work was to identify the best dehydration temperature for the production of high quality acerola flour and to provide stability of the physicochemical parameters during storage. ‘Flor Branca’ acerolas were harvested at the red ripe stage in a commercial orchard in the São Francisco Valley, Petrolina, PE, Brazil. Fruits with or without seeds were dried at 60, 70 and 80°C in a forced air circulating oven. The dried fruits were then ground to obtain the flour, which was stored at room temperature in hermetically sealed polyethylene bags. The fresh fruit pulp was evaluated for its pH value, soluble solids (SS), titratable acidity (TA), ascorbic acid (AA) and moisture contents. The acerola flour was analysed every 15 days for 75 days for pH, SS, AT, AA and colour. For all the drying temperatures, the pH and SS showed similar levels, ranging from 3.5 to 4.2 and 6.3 to 11.7, respectively. The TA increased during storage for all the drying temperatures, ranging from 5 to 10%. The AA losses were 76.2 and 80%, 23.9 and 55%, and 37.9 and 65% for flours obtained from fruits with and without seeds, dehydrated at 60, 70 and 80°C, respectively. According to the results, the best drying temperature was 70°C, which resulted in high flour quality and physicochemical stability during the 75 days of storage.
DOI: 10.6084/m9.figshare.14290731.v1
title: Effect of temperature on the physicochemical composition and bioactive compounds of taro flour obtained in a spouted bed

description: Summary The production of flours from fruits, vegetables and not conventionally processed tubers, has been studied as alternative food production. Taro is one of these tubers, which can be consumed in various ways; cooked, pureed, as ingredients for soups and stews, and in the form of flours. Thus, the aim of this work was to study the drying process of taro by atomization in a spouted bed at different temperatures, and assess the influence of the operating conditions on the yield and quality of the product after drying. The following physicochemical analyzes were carried out on the fresh product and the meal: water content, pH, titratable acidity, total ascorbic acid, water activity (25 °C) and colour, as well as the phenolic compound and flavonoid contents. The flours obtained showed amounts of vitamin C ranging from 0.05 to 0.17 mg/100 g, phenolic compounds varying from 4.42 to 5.60 mg/100 g, and flavonoids from 1.05 to 4.30 µg/100 g making them sources of bioactive compounds, which could be added in the preparation of other products or inserted into the human diet. It was concluded that the flour obtained at 90 °C showed the highest vitamin C content, but the flours obtained at temperatures of 70 °C and 80 °C showed pH values near neutrality, besides a reduced water content favouring a longer storage life of the product.
DOI: 10.6084/m9.figshare.14290735
title: Quality of pitaya (Hylocereus undatus) submitted to organic fertilization and stored under refrigeration

description: Abstract In this work the effect of organic fertilization associated with refrigeration on red pitaya quality was investigated. For 4 years the plants were fertilized every three months according to the following treatments: control (no fertilization) (T1); bovine manure (14 kg / plant) (T2); chicken manure (2 kg / plant) (T3) and chicken manure (2 kg / plant) + bovine manure (14 kg / plant) (T4). The fruits were stored for 21 days at 13 °C and evaluated on days 0, 7, 14 and 21 for loss of fresh mass, colour, firmness, total titratable acidity (TTA), pH, total soluble solids (TSS), TSS / TA, total sugars and reducing and non-reducing sugars. The results showed that during refrigerated storage of the pitaya fruits, the organic fertilization treatments interfered with the quality parameters evaluated, attenuating the loss of fruit quality. It should be highlighted that fertilization with bovine manure associated with chicken manure proved to be more effective than the other organic fertilizers, and resulted in fruits with reduced quality losses during storage.
DOI: 10.6084/m9.figshare.14290722
title: Rheological behavior of whole and concentrated noni pulp

description: Summary The rheological behaviour of fruit pulps allows one to obtain important information about their flow under distinct conditions and at different stages of the process. Thus the present study aimed to analyse the rheological behaviour of whole noni pulp (Morinda citrifolia L.) and that concentrated to 30 and 50 °Brix. The rheological parameters determined were: shear stress, strain rate and apparent viscosity, using a Brookfield viscometer at rotational speeds of 5 to 200 rpm and temperatures from 5 to 65 °C. Of the models tested, the Mizrahi & Berk model best represented the rheograms of the whole and concentrated noni pulps with the following fittings: R2 ≥ 0.8219, X2 ≤ 0.1569 and P ≤ 2.26%. The pulps studied presented values for the fluid behaviour index of less than one (n&lt;1), characterizing them as non-Newtonian fluids with pseudoplastic behaviour. The Arrhenius equation can be used to demonstrate the effect of temperature on the apparent viscosity for the whole and 30 ºBrix pulps at all speeds, and for the pulp with 50°Brix preferably at rotational speeds of 5, 10 and 20 rpm.
DOI: 10.6084/m9.figshare.14290731
title: Effect of temperature on the physicochemical composition and bioactive compounds of taro flour obtained in a spouted bed

description: Summary The production of flours from fruits, vegetables and not conventionally processed tubers, has been studied as alternative food production. Taro is one of these tubers, which can be consumed in various ways; cooked, pureed, as ingredients for soups and stews, and in the form of flours. Thus, the aim of this work was to study the drying process of taro by atomization in a spouted bed at different temperatures, and assess the influence of the operating conditions on the yield and quality of the product after drying. The following physicochemical analyzes were carried out on the fresh product and the meal: water content, pH, titratable acidity, total ascorbic acid, water activity (25 °C) and colour, as well as the phenolic compound and flavonoid contents. The flours obtained showed amounts of vitamin C ranging from 0.05 to 0.17 mg/100 g, phenolic compounds varying from 4.42 to 5.60 mg/100 g, and flavonoids from 1.05 to 4.30 µg/100 g making them sources of bioactive compounds, which could be added in the preparation of other products or inserted into the human diet. It was concluded that the flour obtained at 90 °C showed the highest vitamin C content, but the flours obtained at temperatures of 70 °C and 80 °C showed pH values near neutrality, besides a reduced water content favouring a longer storage life of the product.
DOI: 10.6084/m9.figshare.14290735.v1
title: Quality of pitaya (Hylocereus undatus) submitted to organic fertilization and stored under refrigeration

description: Abstract In this work the effect of organic fertilization associated with refrigeration on red pitaya quality was investigated. For 4 years the plants were fertilized every three months according to the following treatments: control (no fertilization) (T1); bovine manure (14 kg / plant) (T2); chicken manure (2 kg / plant) (T3) and chicken manure (2 kg / plant) + bovine manure (14 kg / plant) (T4). The fruits were stored for 21 days at 13 °C and evaluated on days 0, 7, 14 and 21 for loss of fresh mass, colour, firmness, total titratable acidity (TTA), pH, total soluble solids (TSS), TSS / TA, total sugars and reducing and non-reducing sugars. The results showed that during refrigerated storage of the pitaya fruits, the organic fertilization treatments interfered with the quality parameters evaluated, attenuating the loss of fruit quality. It should be highlighted that fertilization with bovine manure associated with chicken manure proved to be more effective than the other organic fertilizers, and resulted in fruits with reduced quality losses during storage.
DOI: 10.6084/m9.figshare.6885254
title: Sensory and quality assessment of processed raisins from three cultivars produced in the semiarid region of Brazil

description: Abstract In the semiarid region of Brazil, viticulture has been expressively highlighted due to its capacity to allow the plants to produce significantly throughout the year. Dehydration is an efficient alternative for fruit preservation, the process being easy to apply, extending the shelf life and aggregating value to the product. It is therefore necessary to study the grape cultivars produced in the region for the production of raisins, observing the possibility of obtaining a product acceptable on the market. Thus the objective of this work was to evaluate the physical, chemical and sensory characteristics of raisins produced from ‘Vitória’, ‘Niágara Branca’ and ‘Benitaka’ grapes in the semiarid region of Brazil. The experiment was carried out in the Technology Laboratory for the Processing of Vegetable Origin Products of the State University of Montes Claros, Campus Janaúba-MG, Brazil. The experimental design was completely randomized, with three treatments (three grape cultivars: Vitória, Benitaka and Niágara Branca) and seven replicates (each replicate composed of three bunches of grapes). The raisins were evaluated for their moisture contents, yield, pH, soluble solids, titratable acidity and sensory acceptance. The product processed from 'Niagara Branca' presented the highest processing yield, while that from 'Vitoria' showed the highest pH value. The Benitaka cultivar stood out for presenting a product with a lower moisture content, higher soluble solids content and higher titratable acidity. As for the sensory aspects, the raisins from the Vitória and Benitaka cultivars were accepted by consumers for all the attributes studied. The product obtained from the Niágara Branca cultivar was rejected by the consumers.
DOI: 10.6084/m9.figshare.6885254.v1
title: Sensory and quality assessment of processed raisins from three cultivars produced in the semiarid region of Brazil

description: Abstract In the semiarid region of Brazil, viticulture has been expressively highlighted due to its capacity to allow the plants to produce significantly throughout the year. Dehydration is an efficient alternative for fruit preservation, the process being easy to apply, extending the shelf life and aggregating value to the product. It is therefore necessary to study the grape cultivars produced in the region for the production of raisins, observing the possibility of obtaining a product acceptable on the market. Thus the objective of this work was to evaluate the physical, chemical and sensory characteristics of raisins produced from ‘Vitória’, ‘Niágara Branca’ and ‘Benitaka’ grapes in the semiarid region of Brazil. The experiment was carried out in the Technology Laboratory for the Processing of Vegetable Origin Products of the State University of Montes Claros, Campus Janaúba-MG, Brazil. The experimental design was completely randomized, with three treatments (three grape cultivars: Vitória, Benitaka and Niágara Branca) and seven replicates (each replicate composed of three bunches of grapes). The raisins were evaluated for their moisture contents, yield, pH, soluble solids, titratable acidity and sensory acceptance. The product processed from 'Niagara Branca' presented the highest processing yield, while that from 'Vitoria' showed the highest pH value. The Benitaka cultivar stood out for presenting a product with a lower moisture content, higher soluble solids content and higher titratable acidity. As for the sensory aspects, the raisins from the Vitória and Benitaka cultivars were accepted by consumers for all the attributes studied. The product obtained from the Niágara Branca cultivar was rejected by the consumers.
DOI: 10.6084/m9.figshare.7273838.v1
title: Moisture sorption isotherms of raw and extruded wholemeal sorghum flours studied by the dynamic and salt slurry methods

description: Abstract The saturated salt slurry method has been a standard method for many years, but there are several drawbacks, including long equilibration times, extensive labour and mould growth at high water activity (aw) values. The validity of the dynamic method (automated sorption instrument) was investigated by comparing it with the equilibrium isotherms obtained using the saturated salt slurry method for two food materials (whole sorghum raw flour and whole grain sorghum extrudates), as well as their diffusion coefficients. The sorption isotherms ranged between 11.3% and 84.3%. The equilibration time for the highest water activity (0.843) was about 30 days using the saturated salts method, considerably longer than using the dynamic method (300 min). For raw sorghum flour, the dynamic method values were consistent with the data obtained using the traditional method, which can be confirmed by the similar curves and monolayer values obtained (0.038 and 0.040 g water / g solids for the salt slurry and dynamic methods, respectively). For the sorghum extrudates, the equilibrium moisture values were higher using the dynamic method, which could be related to the low diffusion coefficient of the material (order of 10 -10). The authors suggest the use of the dynamic method as a better alternative to the saturated salt method in order to determine the sorption isotherms of whole grain sorghum-based food materials.
DOI: 10.6084/m9.figshare.7420748.v1
title: Formulation and characterization of bilayer films based on Brea gum and Pectin

description: Abstract The formulation of bilayer films is a strategy aimed at combining the advantages and properties of different film-forming materials. Bilayer films based on pectin and brea gum were formulated and their functional properties studied and compared with those presented by single layer films of each component. The micrographs and surface properties confirmed that the bilayer films can maintain their identity and prevent delamination. The mechanical properties of the films depended on the characteristics of the polymers and their interactions, and the bilayer films showed prevalence of the brea gum properties. The brea gum films showed high solubility that influenced the bilayer film solubility. The water vapour permeability of the bilayer films was dependent on the material that was exposed to the side where desorption occurred. The bilayer films presented lower water vapour permeability than the brea gum films but higher than that of pectin films of similar thicknesses. The differential properties of each layer of bilayer films make them potentially interesting for controlled drug release.
DOI: 10.6084/m9.figshare.6273470
title: Determination of inosine 5’-monophosphate (IMP) and guanosine 5’-monophosphate (GMP) in yeast extracts using UV spectroscopy and chemometrics

description: Abstract This study proposed a method to determine the sum of the concentrations of inosine 5’-monophosphate (IMP) and guanosine 5’-monophosphate (GMP) in final and intermediate products through a combination of UV spectroscopy and multivariate calibration. Partial Least Squares regression (PLS regression) was used for the data analysis and the proposed methods presented errors of around 4 mg/L. In addition, the analysis cost is 10 times lower than the reference chromatographic method and the analytical frequency is 20 samples/hour.
DOI: 10.6084/m9.figshare.6273470.v1
title: Determination of inosine 5’-monophosphate (IMP) and guanosine 5’-monophosphate (GMP) in yeast extracts using UV spectroscopy and chemometrics

description: Abstract This study proposed a method to determine the sum of the concentrations of inosine 5’-monophosphate (IMP) and guanosine 5’-monophosphate (GMP) in final and intermediate products through a combination of UV spectroscopy and multivariate calibration. Partial Least Squares regression (PLS regression) was used for the data analysis and the proposed methods presented errors of around 4 mg/L. In addition, the analysis cost is 10 times lower than the reference chromatographic method and the analytical frequency is 20 samples/hour.
DOI: 10.6084/m9.figshare.7273838
title: Moisture sorption isotherms of raw and extruded wholemeal sorghum flours studied by the dynamic and salt slurry methods

description: Abstract The saturated salt slurry method has been a standard method for many years, but there are several drawbacks, including long equilibration times, extensive labour and mould growth at high water activity (aw) values. The validity of the dynamic method (automated sorption instrument) was investigated by comparing it with the equilibrium isotherms obtained using the saturated salt slurry method for two food materials (whole sorghum raw flour and whole grain sorghum extrudates), as well as their diffusion coefficients. The sorption isotherms ranged between 11.3% and 84.3%. The equilibration time for the highest water activity (0.843) was about 30 days using the saturated salts method, considerably longer than using the dynamic method (300 min). For raw sorghum flour, the dynamic method values were consistent with the data obtained using the traditional method, which can be confirmed by the similar curves and monolayer values obtained (0.038 and 0.040 g water / g solids for the salt slurry and dynamic methods, respectively). For the sorghum extrudates, the equilibrium moisture values were higher using the dynamic method, which could be related to the low diffusion coefficient of the material (order of 10 -10). The authors suggest the use of the dynamic method as a better alternative to the saturated salt method in order to determine the sorption isotherms of whole grain sorghum-based food materials.
DOI: 10.6084/m9.figshare.7420748
title: Formulation and characterization of bilayer films based on Brea gum and Pectin

description: Abstract The formulation of bilayer films is a strategy aimed at combining the advantages and properties of different film-forming materials. Bilayer films based on pectin and brea gum were formulated and their functional properties studied and compared with those presented by single layer films of each component. The micrographs and surface properties confirmed that the bilayer films can maintain their identity and prevent delamination. The mechanical properties of the films depended on the characteristics of the polymers and their interactions, and the bilayer films showed prevalence of the brea gum properties. The brea gum films showed high solubility that influenced the bilayer film solubility. The water vapour permeability of the bilayer films was dependent on the material that was exposed to the side where desorption occurred. The bilayer films presented lower water vapour permeability than the brea gum films but higher than that of pectin films of similar thicknesses. The differential properties of each layer of bilayer films make them potentially interesting for controlled drug release.
DOI: 10.6084/m9.figshare.14290738
title: Toxoplasma gondii and Neospora caninum in dogs from the state of Tocantins: serology and associated factors

description: Abstract This study investigated occurrences of anti-Neospora caninum and anti-Toxoplasma gondii IgG antibodies by means of the enzyme-linked immunosorbent assay (ELISA) and indirect immunofluorescence assay (IFAT), along with risk factors associated with toxoplasmosis and neosporosis, in 204 dogs from urban and rural areas of the municipality of Araguaína, state of Tocantins, Brazil. One hundred and thirty samples (63.7%) were positive for T. gondii using ELISA: 57.1% and 70.7% in the urban and rural areas, respectively. The seropositivity frequency for T. gondii observed through IFAT was 57.4%, distributed between rural and urban areas as 62.6% and 52.4%, respectively. The factors associated with canine toxoplasmosis were age and breed (p&lt;0.05). In relation to N. caninum, 88 samples (43.1%) were positive, according to ELISA, distributed as 42.9% in urban areas and 43.3% in rural areas. Anti - N. caninum antibodies were detected through IFAT in 62 dogs (30.4%), distributed as 31.3% and 29.5% between rural and urban areas, respectively. Age and breed were associated with neosporosis occurrence (p&lt;0.05) by IFAT. This study provides the first detection of IgG antibodies for canine toxoplasmosis and neosporosis in the state of Tocantins and highlights the importance of dogs in the epidemiological chain of these diseases.
DOI: 10.6084/m9.figshare.10074026.v1
title: Casein micelles: from the monomers to the supramolecular structure

description: Abstract The most relevant aspect concerning casein micelles lies in the fact that all the procedures employed in the transformation of milk into dairy products depend, directly or indirectly, on their stability or their controlled destabilization. Thus, the present paper aimed to present an updated review of the structural organization of casein micelles. Physicochemically, casein micelles can be defined as spherical, porous supramolecular aggregates, highly hydrated, negatively charged, with a mean diameter of about 200 nm, and presenting approximately 104polypeptide chains. Besides water, casein micelles are constituted of four types of casein molecule, namely αS1, αS2, β and κ-caseins, which are held together by means of hydrophobic and electrostatic interactions, and by the presence of minerals, mainly composed of calcium phosphate salts, which are considered the main factor responsible for maintaining the micellar structure. The stability of the casein micelles is attributed to the presence of an outer diffuse layer, basically composed of κ-casein. Although the colloidal properties of casein micelles are well known, there is still no consensus concerning their internal structure. Therefore, the main models describing the internal organization of casein micelles are presented in the final part of this article.