cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.7676831
title: Water quality and anthropogenic impact in the watersheds of service reservoirs in the Brazilian semi-arid region

description: ABSTRACT The semi-arid region of Brazil is characterised by the irregular temporal and spatial distribution of the rainfall, which together with anthropogenic action causes degradation of the water quality. The aim of this study was to evaluate water quality in surface reservoirs in the Brazilian semi-arid region due to rainfall variability and the degree of anthropisation of the watersheds. Water samples were collected at the Orós, Trussu and Muquém reservoirs during August and December of 2012, April, October and December of 2013, and March and June of 2014 (dry and rainy periods). The following limnological attributes were analysed: electrical conductivity, pH, turbidity, transparency and chlorophyll-a, with the results evaluated using box plots, and the mean values compared by Student’s t-test. Anthropogenic data from the watersheds contributing to the reservoirs were used to correlate limnological attributes with the condition of the watersheds during the dry period of 2013. The rainfall was not sufficient to significantly improve the water quality of the reservoirs, and in the Orós Reservoir high levels of chlorophyll-a and turbidity occurred during both periods. Anthropisation of these areas has a direct influence on the water quality of the surface reservoirs of the Upper Jaguaribe, showing a correlation with the attributes of water quality, especially with pH. Total degradation of the surface waters of the Upper Jaguaribe Basin due to land use in the watersheds is just a matter of time.
DOI: 10.6084/m9.figshare.7676831.v1
title: Water quality and anthropogenic impact in the watersheds of service reservoirs in the Brazilian semi-arid region

description: ABSTRACT The semi-arid region of Brazil is characterised by the irregular temporal and spatial distribution of the rainfall, which together with anthropogenic action causes degradation of the water quality. The aim of this study was to evaluate water quality in surface reservoirs in the Brazilian semi-arid region due to rainfall variability and the degree of anthropisation of the watersheds. Water samples were collected at the Orós, Trussu and Muquém reservoirs during August and December of 2012, April, October and December of 2013, and March and June of 2014 (dry and rainy periods). The following limnological attributes were analysed: electrical conductivity, pH, turbidity, transparency and chlorophyll-a, with the results evaluated using box plots, and the mean values compared by Student’s t-test. Anthropogenic data from the watersheds contributing to the reservoirs were used to correlate limnological attributes with the condition of the watersheds during the dry period of 2013. The rainfall was not sufficient to significantly improve the water quality of the reservoirs, and in the Orós Reservoir high levels of chlorophyll-a and turbidity occurred during both periods. Anthropisation of these areas has a direct influence on the water quality of the surface reservoirs of the Upper Jaguaribe, showing a correlation with the attributes of water quality, especially with pH. Total degradation of the surface waters of the Upper Jaguaribe Basin due to land use in the watersheds is just a matter of time.
DOI: 10.6084/m9.figshare.7677011
title: Moisture in the soil profile with water applications using pulse drip irrigation

description: ABSTRACT The wet bulb, as a result of local application of irrigation water, is the soil volume that presents higher water content in relation to the surrounding soil. Due to increased moisture in the soil, successive irrigation events tend to form bigger wet bulbs and superficial water accumulation area (AWSS). The objective was to verify the distribution of water in the soil profile, with intermittent application of water, considering the hypothesis that antecedent soil water content modifies the wet bulb characteristics after water pulse application, and to evaluate the effect of increasing AWSS on the lateral dimensions of the bulb. The water applications were performed using 1, 2 and 4 pulses in the flows of 4 and 8 L h-1, totalizing six treatments, which were carried out in four replications for each treatment. The evaluations of AWSS were performed with the continuous application of water at the mentioned flow rates. The results indicate increasing AWSS does not affect the wet bulb, differences in the distribution of soil water are visible only in the first moments after last pulse application. It was concluded water tends to distribute in the soil regardless of the amount of irrigation pulses and pulse irrigation tends to result in similar distribution of moisture inside the wet bulb in relation to continuous irrigation.
DOI: 10.6084/m9.figshare.7677011.v1
title: Moisture in the soil profile with water applications using pulse drip irrigation

description: ABSTRACT The wet bulb, as a result of local application of irrigation water, is the soil volume that presents higher water content in relation to the surrounding soil. Due to increased moisture in the soil, successive irrigation events tend to form bigger wet bulbs and superficial water accumulation area (AWSS). The objective was to verify the distribution of water in the soil profile, with intermittent application of water, considering the hypothesis that antecedent soil water content modifies the wet bulb characteristics after water pulse application, and to evaluate the effect of increasing AWSS on the lateral dimensions of the bulb. The water applications were performed using 1, 2 and 4 pulses in the flows of 4 and 8 L h-1, totalizing six treatments, which were carried out in four replications for each treatment. The evaluations of AWSS were performed with the continuous application of water at the mentioned flow rates. The results indicate increasing AWSS does not affect the wet bulb, differences in the distribution of soil water are visible only in the first moments after last pulse application. It was concluded water tends to distribute in the soil regardless of the amount of irrigation pulses and pulse irrigation tends to result in similar distribution of moisture inside the wet bulb in relation to continuous irrigation.
DOI: 10.6084/m9.figshare.7677707
title: Development of quality index method for eviscerated and non-eviscerated octopus (Octopus insularis)

description: ABSTRACT This work aimed to develop a Quality Index Method (QIM) for octopus species Octopus insularis and apply it to samples of eviscerated and non-eviscerated specimens in order to establish stability in cold storage. Initially we carried out the recruitment of judges, who were trained to verify the changes undergone by the octopus during storage under refrigeration. The development of QIM Table took place in three experiments. At first, a QIM Table for Octopus vulgaris from literature was presented to judges together with specimens of O. insularis, so they could assess whether the parameters were suited to this specie. In the second experiment the objective was to validate the table, verifying if changes were needed in the predefined parameters or if it was also necessary to add new ones. Finally, the QIM Table was applied to determine the shelf life of non-eviscerated (NEV) and eviscerated (EV) octopuses (O. insularis) during refrigerated storage (2 ± 2 °C). The sum of demerit points for all parameters was named Quality Index (QI). To determine the value of QI at rejection point, N-TVB and N-TMA contents were determined. The data were submitted to analysis of variance and Tukey test at 5% significance, besides correlation and regression analysis by the GLM routine. The developed Quality Index Method for Octopus insularis consists of 8 parameters, totalizing 24 demerit points. The NEV samples were rejected at the tenth day of storage, while the rejection of EV samples occurred only at the end of the experiment.
DOI: 10.6084/m9.figshare.7677707.v1
title: Development of quality index method for eviscerated and non-eviscerated octopus (Octopus insularis)

description: ABSTRACT This work aimed to develop a Quality Index Method (QIM) for octopus species Octopus insularis and apply it to samples of eviscerated and non-eviscerated specimens in order to establish stability in cold storage. Initially we carried out the recruitment of judges, who were trained to verify the changes undergone by the octopus during storage under refrigeration. The development of QIM Table took place in three experiments. At first, a QIM Table for Octopus vulgaris from literature was presented to judges together with specimens of O. insularis, so they could assess whether the parameters were suited to this specie. In the second experiment the objective was to validate the table, verifying if changes were needed in the predefined parameters or if it was also necessary to add new ones. Finally, the QIM Table was applied to determine the shelf life of non-eviscerated (NEV) and eviscerated (EV) octopuses (O. insularis) during refrigerated storage (2 ± 2 °C). The sum of demerit points for all parameters was named Quality Index (QI). To determine the value of QI at rejection point, N-TVB and N-TMA contents were determined. The data were submitted to analysis of variance and Tukey test at 5% significance, besides correlation and regression analysis by the GLM routine. The developed Quality Index Method for Octopus insularis consists of 8 parameters, totalizing 24 demerit points. The NEV samples were rejected at the tenth day of storage, while the rejection of EV samples occurred only at the end of the experiment.
DOI: 10.6084/m9.figshare.7678115
title: Stability and microstructure of powdered pulp of the Palmer mango obtained by the process of lyophilisation

description: ABSTRACT The aim of this work was to study the stability of powdered mango pulp obtained through the process of lyophilisation, as well as its structural characteristics using electron microscopy analysis. In response to an earlier experimental design using maltodextrin concentrations of 0%, 10%, 20% and 30% and periods of 24 and 30 hours, the condition of 20% maltodextrin and 24 hours drying was chosen as the best for drying mango in a freeze dryer. The stability study was therefore carried out using powdered mango pulp obtained under the above best-drying conditions, stored for 90 days and monitored every two weeks by analysis of the moisture, ascorbic acid content, b* colorimetric parameter and hygroscopicity. Storage was at room temperature (27 °C) in vacuum and non-vacuum laminated packaging, and in non-vacuum plastic packaging. The vacuum laminated packaging maintained the initial characteristics of the stored product for longer, especially the ascorbic acid content, hygroscopicity and b* colour parameter. The microstructure of the sample was then studied under different concentrations of maltodextrin (0%, 10%, 20% and 30%) so as to understand the effect of the drying agent on the final product. Close-up images of the powder revealed the porous surface formation and the effect of the agent on particle size, where higher concentrations of maltodextrin resulted in more porous powders with smaller particles.
DOI: 10.6084/m9.figshare.7678115.v1
title: Stability and microstructure of powdered pulp of the Palmer mango obtained by the process of lyophilisation

description: ABSTRACT The aim of this work was to study the stability of powdered mango pulp obtained through the process of lyophilisation, as well as its structural characteristics using electron microscopy analysis. In response to an earlier experimental design using maltodextrin concentrations of 0%, 10%, 20% and 30% and periods of 24 and 30 hours, the condition of 20% maltodextrin and 24 hours drying was chosen as the best for drying mango in a freeze dryer. The stability study was therefore carried out using powdered mango pulp obtained under the above best-drying conditions, stored for 90 days and monitored every two weeks by analysis of the moisture, ascorbic acid content, b* colorimetric parameter and hygroscopicity. Storage was at room temperature (27 °C) in vacuum and non-vacuum laminated packaging, and in non-vacuum plastic packaging. The vacuum laminated packaging maintained the initial characteristics of the stored product for longer, especially the ascorbic acid content, hygroscopicity and b* colour parameter. The microstructure of the sample was then studied under different concentrations of maltodextrin (0%, 10%, 20% and 30%) so as to understand the effect of the drying agent on the final product. Close-up images of the powder revealed the porous surface formation and the effect of the agent on particle size, where higher concentrations of maltodextrin resulted in more porous powders with smaller particles.
DOI: 10.6084/m9.figshare.7676249
title: Physiological maturation in seeds of Lophantera lactescens Ducke

description: ABSTRACT Lophantera lactescens Ducke (Malphigiaceae) is an arboreal plant that propagates by seed; once exclusive to the Amazon region, it is now widely distributed in South America. The aim of this work was to study the maturation process in seeds of L. lactescens, in order to determine the point of physiological maturity and the ideal time for harvesting. The field study was conducted at the Centre for Agrarian Sciences of the Federal University of Paraíba (CCA/UFPB), Campus II, in Areia, in the State of Paraíba (PB), where the fruit was harvested every two weeks over two consecutive years. The water content, external coloration, fruit size, fruit dry weight, germination and vigour (seed germination index, and seedling length and dry weight) were evaluated. The experimental design was completely randomised, with data submitted to analysis of variance and polynomial regression, as a function of the harvest time. For the two years of the study, the water content decreased during the maturation process, reaching 11% at 210 days after anthesis. Fruit dry matter increased during the process, with rises in germination and seed vigour, reaching a maximum value between 190 and 210 days after anthesis respectively. A light-brown coloration with wrinkling of the fruit pericarp is a good visual indicator for determining the point of physiological maturity of the seeds in this species. Under the environmental conditions found in Areia PB, the ideal time for harvest and the physiological maturity of the seeds of L. lactescens are reached from 165 to 186 days after anthesis.
DOI: 10.6084/m9.figshare.7676249.v1
title: Physiological maturation in seeds of Lophantera lactescens Ducke

description: ABSTRACT Lophantera lactescens Ducke (Malphigiaceae) is an arboreal plant that propagates by seed; once exclusive to the Amazon region, it is now widely distributed in South America. The aim of this work was to study the maturation process in seeds of L. lactescens, in order to determine the point of physiological maturity and the ideal time for harvesting. The field study was conducted at the Centre for Agrarian Sciences of the Federal University of Paraíba (CCA/UFPB), Campus II, in Areia, in the State of Paraíba (PB), where the fruit was harvested every two weeks over two consecutive years. The water content, external coloration, fruit size, fruit dry weight, germination and vigour (seed germination index, and seedling length and dry weight) were evaluated. The experimental design was completely randomised, with data submitted to analysis of variance and polynomial regression, as a function of the harvest time. For the two years of the study, the water content decreased during the maturation process, reaching 11% at 210 days after anthesis. Fruit dry matter increased during the process, with rises in germination and seed vigour, reaching a maximum value between 190 and 210 days after anthesis respectively. A light-brown coloration with wrinkling of the fruit pericarp is a good visual indicator for determining the point of physiological maturity of the seeds in this species. Under the environmental conditions found in Areia PB, the ideal time for harvest and the physiological maturity of the seeds of L. lactescens are reached from 165 to 186 days after anthesis.
DOI: 10.6084/m9.figshare.8848328
title: Mathematical drying kinetics modeling of jackfruit seeds (Artocarpus heterophyllus Lam.)

description: ABSTRACT Jackfruit (Artocarpus heterophyllus Lam.) is a fruit with pulp rich in carbohydrates, calcium, phosphorus, iron and B-complex vitamins. A large amount of waste is generated in the pulp processing, in which the seeds are included. Jackfruit seeds are often consumed after cooking, and may also undergo roasting, milling and incorporation into bakery products. The remaining jackfruit seeds can be germinated as a means to increase its utilization, constituting a process that confers positive biochemical modifications to the nutritional quality. Thus, the objective of this work was to dry the germinated seeds of the jackfruit tree in a convective drier at 55, 65 and 75 °C with drying air velocities of 1.0 and 1.3 m s-1, and adjusting different mathematical models to the experimental data. The Two-Terms model presented the best adjustment parameters among the ten mathematical models tested, resulting in the most adequate model to represent the drying behavior. The effective diffusivity increased with the increase in temperature, being in the order of 10-7 m2 s-1.
DOI: 10.6084/m9.figshare.8848328.v1
title: Mathematical drying kinetics modeling of jackfruit seeds (Artocarpus heterophyllus Lam.)

description: ABSTRACT Jackfruit (Artocarpus heterophyllus Lam.) is a fruit with pulp rich in carbohydrates, calcium, phosphorus, iron and B-complex vitamins. A large amount of waste is generated in the pulp processing, in which the seeds are included. Jackfruit seeds are often consumed after cooking, and may also undergo roasting, milling and incorporation into bakery products. The remaining jackfruit seeds can be germinated as a means to increase its utilization, constituting a process that confers positive biochemical modifications to the nutritional quality. Thus, the objective of this work was to dry the germinated seeds of the jackfruit tree in a convective drier at 55, 65 and 75 °C with drying air velocities of 1.0 and 1.3 m s-1, and adjusting different mathematical models to the experimental data. The Two-Terms model presented the best adjustment parameters among the ten mathematical models tested, resulting in the most adequate model to represent the drying behavior. The effective diffusivity increased with the increase in temperature, being in the order of 10-7 m2 s-1.
DOI: 10.6084/m9.figshare.8848430
title: A mixed model applied to joint analysis in experiments with coffee blends using the least squares method

description: ABSTRACT The aim of the present study was to propose a mixed model for a sensory analysis of four experiments with blends of different standards of quality, including the species Coffea Arabica L. and Coffea Canephora. Each experiment differed in the proportions used to formulate the blends and the concentrations used in preparing the beverages, these being 7% and 10% coffee powder for each 100 ml of water. The response variables under analysis were the sensory characteristics of the beverage found in an assessment made by a group of trained tasters, considering taste, bitterness and a final score. Each description followed a numerical rating scale of intensity that ranged from 0 to 10. The model was implemented using the least squares method; this led to the conclusion that including random parameters in the model, represented by the experiments, made it possible to compare the effect of each component simultaneously for each of the experiments.
DOI: 10.6084/m9.figshare.8848430.v1
title: A mixed model applied to joint analysis in experiments with coffee blends using the least squares method

description: ABSTRACT The aim of the present study was to propose a mixed model for a sensory analysis of four experiments with blends of different standards of quality, including the species Coffea Arabica L. and Coffea Canephora. Each experiment differed in the proportions used to formulate the blends and the concentrations used in preparing the beverages, these being 7% and 10% coffee powder for each 100 ml of water. The response variables under analysis were the sensory characteristics of the beverage found in an assessment made by a group of trained tasters, considering taste, bitterness and a final score. Each description followed a numerical rating scale of intensity that ranged from 0 to 10. The model was implemented using the least squares method; this led to the conclusion that including random parameters in the model, represented by the experiments, made it possible to compare the effect of each component simultaneously for each of the experiments.
DOI: 10.6084/m9.figshare.8848310
title: Development and characterization of probiotic fermented smoothie beverage

description: ABSTRACT Dairy products are the primary delivery for probiotics, with great popularity among the public looking for functional foods. The addition of probiotics to new food matrices requires studies about the stability and viability of these microorganisms in the final product. This study aimed to develop a probiotic smoothie beverage and to evaluate the microbiological quality, pH, acidity, syneresis, probiotics viability, sensory acceptance, and consumers’ preference. For that, thirty-six beverage formulations were prepared using yogurt and different fruit pulps. Six formulations were selected for the study, as follows: probiotic yogurt with the addition of mango pulp, grape, red fruits (containing 8 and 10% sucrose), mango/passion fruit, and red fruits/açaí, using a yogurt/pulp ratio of 60/40 (w/w). The beverages presented adequate hygienic-sanitary quality, with an initial probiotics viability around 7 log CFU mL-1. An increase in acidity and a decrease in pH, as well as a higher rate of syneresis and a small decline in probiotic viability were observed for all formulations throughout 30 days of storage. The probiotic smoothie made with red fruit pulp (10% sugar) was selected due to its better sensory acceptance, and maintenance of probiotic counts to confer health benefits.
DOI: 10.6084/m9.figshare.8848310.v1
title: Development and characterization of probiotic fermented smoothie beverage

description: ABSTRACT Dairy products are the primary delivery for probiotics, with great popularity among the public looking for functional foods. The addition of probiotics to new food matrices requires studies about the stability and viability of these microorganisms in the final product. This study aimed to develop a probiotic smoothie beverage and to evaluate the microbiological quality, pH, acidity, syneresis, probiotics viability, sensory acceptance, and consumers’ preference. For that, thirty-six beverage formulations were prepared using yogurt and different fruit pulps. Six formulations were selected for the study, as follows: probiotic yogurt with the addition of mango pulp, grape, red fruits (containing 8 and 10% sucrose), mango/passion fruit, and red fruits/açaí, using a yogurt/pulp ratio of 60/40 (w/w). The beverages presented adequate hygienic-sanitary quality, with an initial probiotics viability around 7 log CFU mL-1. An increase in acidity and a decrease in pH, as well as a higher rate of syneresis and a small decline in probiotic viability were observed for all formulations throughout 30 days of storage. The probiotic smoothie made with red fruit pulp (10% sugar) was selected due to its better sensory acceptance, and maintenance of probiotic counts to confer health benefits.