cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14327275.v1
title: Sensory study of alcoholic beverages mangaba (Hancornia speciosa Gomes)

description: Abstract Mangaba is a nutritionally rich fruit with very distinctive sensory aspects, presenting itself as a potential raw material for the development of new products, such as alcoholic beverages, mainly alcoholic fermented fruit drinks. Thus, the present study aims to develop and analyze microbiologically and sensorially different alcoholic ferments of mangaba. Four fermented formulations were elaborated with variation of the initial soluble solids content and yeast concentration (F1 - smaller soluble solids content/ smaller yeast concentration; F2 - smaller soluble solids content / higher yeast concentration ; F3- higher soluble solids content/ smaller yeast concentration; F4 - higher soluble solids content / higher yeast concentration), according to the process described in the patent “mangaba alcoholic fermented drink”. Microbiological analysis was performed for total and thermotolerant coliforms, enterobacteria, filamentous and non-filamentous fungi, Staphylococcus coagulase positive and Salmonella sp. Sensory analysis was performed with untrained evaluators. The sensory results were treated by the Tukey test and Principal Component Analysis (PCA). The results showed that all beverages presented &lt;3 NMP counts to coliforms 35 ºC and 45 ºC, absence of Salmonella sp. and &lt; 1x 102 CFU/mL counts to all microorganisms studied. It was also verified good sensory results (average higher 5: I didn't like / dislike) for all the analyzed parameters, and good intent of purchase, with average higher 3 in the scale of 5 points (maybe I would buy / maybe I wouldn't buy), and did not differ statistically to any of the parameters. However, the ACP showed that all the descriptors, except for purchase intent, tended to F3, which was the formulation that stood out among the others. It was concluded that it is feasible to produce alcoholic fermented mangaba beverages, and that all formulations had good microbiological and sensorial characteristics.
DOI: 10.6084/m9.figshare.14327277.v1
title: Chocolate ice cream symbiotic low calorie: multiple time-intensity analysis and preference study

description: Abstract Ice cream is a widely consumed and accepted by the world population. It is very important searching for less caloric formulations, especially with reduction or absence of sucrose. The determination of the multiple time-intensity sensory profile (also denominated dynamic sensory profile) associated to the acceptance study can be relevant to guide studies and obtain information to contribute for knowledge related to the food industry, especially concerning the ingredients changes and improvement of sensorial quality. The objective of the present work was to analyse different formulations of symbiotic chocolate ice cream, one sweetened with sucrose and seven sweetened with different sweeteners (aspartame, sucralose, neotame and stevia 60%, 80%, 95% and 97% rebaudioside A, respectively) with application of multiple time-intensity analysis, study of acceptance and verification of influence about presence of inulin, L. acidophilus and sweeteners, on the physical-chemical characteristics of the product. The samples sweetened with sucrose and sucralose showed the highest acceptance, followed by stevia with 95% and 97% rebaudioside A ..The internal preference map showed the flavour importance in the samples acceptance. The sucralose was the sweetener that produced a chocolate ice-cream symbiotic and low-calorie that presented no significant difference in relation to the traditional one (sweetened with sucrose) in relation to sweetness, bitterness and milk flavour time-intensity profile as well in relation to the acceptance (p &gt; 0.05) The samples with lower acceptance was sweetened with aspartame, neotame and stevia probably for the presence of higher intensity and duration time of bitter taste (p &lt; 0.05). The ice cream with inulin presented slower melting rate when compared to the sample with sucrose and inulin free.
DOI: 10.6084/m9.figshare.14327277
title: Chocolate ice cream symbiotic low calorie: multiple time-intensity analysis and preference study

description: Abstract Ice cream is a widely consumed and accepted by the world population. It is very important searching for less caloric formulations, especially with reduction or absence of sucrose. The determination of the multiple time-intensity sensory profile (also denominated dynamic sensory profile) associated to the acceptance study can be relevant to guide studies and obtain information to contribute for knowledge related to the food industry, especially concerning the ingredients changes and improvement of sensorial quality. The objective of the present work was to analyse different formulations of symbiotic chocolate ice cream, one sweetened with sucrose and seven sweetened with different sweeteners (aspartame, sucralose, neotame and stevia 60%, 80%, 95% and 97% rebaudioside A, respectively) with application of multiple time-intensity analysis, study of acceptance and verification of influence about presence of inulin, L. acidophilus and sweeteners, on the physical-chemical characteristics of the product. The samples sweetened with sucrose and sucralose showed the highest acceptance, followed by stevia with 95% and 97% rebaudioside A ..The internal preference map showed the flavour importance in the samples acceptance. The sucralose was the sweetener that produced a chocolate ice-cream symbiotic and low-calorie that presented no significant difference in relation to the traditional one (sweetened with sucrose) in relation to sweetness, bitterness and milk flavour time-intensity profile as well in relation to the acceptance (p &gt; 0.05) The samples with lower acceptance was sweetened with aspartame, neotame and stevia probably for the presence of higher intensity and duration time of bitter taste (p &lt; 0.05). The ice cream with inulin presented slower melting rate when compared to the sample with sucrose and inulin free.
DOI: 10.6084/m9.figshare.14327278
title: Pasting properties of raw and extruded cowpea cotyledons flours

description: Abstract There is little research on the viscosity profile analysis of cowpea cotyledon flour (CCF). Due to the new ways of using pulses grains in the diet, it is important to evaluate the viscoamylographic behavior of raw and processed CCF. The CCF was obtained from the cultivars BRS Guariba and BRS Novaera and evaluated in the Rapid Visco Analyzer (RVA). For raw CCF it was used the “Standard 1” program. The extruded CCF was obtained from the cultivar BRS Guariba, which was processed following a central rotational composite design, combining thermoplastic extrusion temperatures (124; 130; 145; 160; 166 °C) and conditioning moisture (16.2%; 17%; 19%; 21%, 21.8%). The obtained extrusions were ground (Ø &gt; 0.5 mm) and evaluated in the RVA using the program “Extrusion 2”. The raw CCF from BRS Guariba presented higher protein, lipid and mineral content and lower carbohydrate content than BRS Novaera. The raw CCF from BRS Guariba showed lower values of pasting temperature (79.35 °C), viscosity breakdown (103.00 cP) and seatback (1447.33 cP) compared to raw CCF from BRS Novaera. The extrusion process drastically changed all viscosity parameters, increasing the initial viscosity value and decreasing the value of other parameters. The extruded CCF had different pasting properties. CCF extruded at 166 °C and 19% moisture resulted in flours with higher initial viscosity and lower retrogradation values, which can be used as a thickener in food products, in addition to increase nutritional value.
DOI: 10.6084/m9.figshare.14327278.v1
title: Pasting properties of raw and extruded cowpea cotyledons flours

description: Abstract There is little research on the viscosity profile analysis of cowpea cotyledon flour (CCF). Due to the new ways of using pulses grains in the diet, it is important to evaluate the viscoamylographic behavior of raw and processed CCF. The CCF was obtained from the cultivars BRS Guariba and BRS Novaera and evaluated in the Rapid Visco Analyzer (RVA). For raw CCF it was used the “Standard 1” program. The extruded CCF was obtained from the cultivar BRS Guariba, which was processed following a central rotational composite design, combining thermoplastic extrusion temperatures (124; 130; 145; 160; 166 °C) and conditioning moisture (16.2%; 17%; 19%; 21%, 21.8%). The obtained extrusions were ground (Ø &gt; 0.5 mm) and evaluated in the RVA using the program “Extrusion 2”. The raw CCF from BRS Guariba presented higher protein, lipid and mineral content and lower carbohydrate content than BRS Novaera. The raw CCF from BRS Guariba showed lower values of pasting temperature (79.35 °C), viscosity breakdown (103.00 cP) and seatback (1447.33 cP) compared to raw CCF from BRS Novaera. The extrusion process drastically changed all viscosity parameters, increasing the initial viscosity value and decreasing the value of other parameters. The extruded CCF had different pasting properties. CCF extruded at 166 °C and 19% moisture resulted in flours with higher initial viscosity and lower retrogradation values, which can be used as a thickener in food products, in addition to increase nutritional value.
DOI: 10.6084/m9.figshare.14327280
title: Properties of dark chocolate enriched with free and encapsulated chlorogenic acids extracted from green coffee

description: Abstract To increase the functionality of dark chocolate, chlorogenic acids extracted from green coffee were added in free or encapsulated forms at different concentration (10, 20, 30, 40 and 50 mg/5 kg of free chlorogenic acids and equal quantity of encapsulated form). The extraction of chlorogenic acids was carried out by maceration of ground green coffee beans in distilled water (30 min at 80 °C), then, cooling, filtration and adsorption by active carbon were done. The final step was filtration and desorption from active carbon and rotary drying (at 60 °C and 120 rpm). Encapsulation of chlorogenic acids was done by coacervation of pectin and gelatin. For quality assessment, several analysis on chocolate samples were performed included color index and melting behavior by Differential Scanning Calorimeter. Flow behavior of the chocolate samples melted at 40 °C was determined using stress or strain controlled rheometer. The microstructure of the chocolate samples was analyzed by Scanning Electron Microscope technique at 500-1000x magnification. Particle size distribution and sensory evaluation was also performed. Results showed addition of free and encapsulated forms of chlorogenic acids decreased Tonset, Tpeak and ΔH of dark chocolate. Casson viscosity increased in the case of addition chlorogenic acids. Color indexes of chocolate samples were influenced by addition of chlorogenic acids. Particle size distribution decreased with addition of free form and increased when encapsulated form was added. Sensory characteristics were also influenced by chocolate formulation and samples included encapsulated chlorogenic acids exhibit better sensory properties than samples enriched with free form.
DOI: 10.6084/m9.figshare.14327280.v1
title: Properties of dark chocolate enriched with free and encapsulated chlorogenic acids extracted from green coffee

description: Abstract To increase the functionality of dark chocolate, chlorogenic acids extracted from green coffee were added in free or encapsulated forms at different concentration (10, 20, 30, 40 and 50 mg/5 kg of free chlorogenic acids and equal quantity of encapsulated form). The extraction of chlorogenic acids was carried out by maceration of ground green coffee beans in distilled water (30 min at 80 °C), then, cooling, filtration and adsorption by active carbon were done. The final step was filtration and desorption from active carbon and rotary drying (at 60 °C and 120 rpm). Encapsulation of chlorogenic acids was done by coacervation of pectin and gelatin. For quality assessment, several analysis on chocolate samples were performed included color index and melting behavior by Differential Scanning Calorimeter. Flow behavior of the chocolate samples melted at 40 °C was determined using stress or strain controlled rheometer. The microstructure of the chocolate samples was analyzed by Scanning Electron Microscope technique at 500-1000x magnification. Particle size distribution and sensory evaluation was also performed. Results showed addition of free and encapsulated forms of chlorogenic acids decreased Tonset, Tpeak and ΔH of dark chocolate. Casson viscosity increased in the case of addition chlorogenic acids. Color indexes of chocolate samples were influenced by addition of chlorogenic acids. Particle size distribution decreased with addition of free form and increased when encapsulated form was added. Sensory characteristics were also influenced by chocolate formulation and samples included encapsulated chlorogenic acids exhibit better sensory properties than samples enriched with free form.
DOI: 10.6084/m9.figshare.14327281
title: Physicalchemical and sensorial characterization of ‘Isabel’ grape juices in cuts with different varieties produced in the Rio do Peixe-SC region-Brazil

description: Abstract The highest volume of grape juices from Brazil is produced from Isabel cultivar. However, t cuts from other cultivars are essential for improving quality, which increases the demand for other cultivars, especially the ‘Bordô’. The objective of this study was to evaluate the influence of the BRS Rúbea, BRS Cora, BRS Violeta, BRS Carmem, BRS Magna and Bordô cultivars in cuts with ‘Isabel’, in terms of the physicochemical, colorimetric and sensorial characteristics of juices produced at the Vale do Rio do Peixe-SC region-Brazil. The juices were elaborated at the Epagri- Experimental Station of Videira-SC, from: (ISA) 100% Isabel; (ISA + RUB) 70% Isabel + 30% Rúbea: (ISA + COR) 70% Isabel + 30% Cora; (ISA + VIO) 70% Isabel + 30% Violet; (ISA + CAR) 70% Isabel + 30% Carmem; (ISA + MAG) 70% Isabel + 30% Magna; (ISA + BOR) 70% Isabel + 30% Bordô. It was evaluated their physicochemical, colorimetric and sensorial profiles. The highest titratable acidity was verified in ISA + MAG juice, followed by ISA + BOR. The ISA + VIO juice obtained the highest average for the soluble solids content, which did not differ only from ISA + CAR and also presented the lowest acidity among the treatments. The ISA + VIO and ISA + CAR juices presented an increase in the soluble solids content in relation to the 100% Isabel juice. The lowest luminosity was observed in the ISA + VIO juice, followed by ISA + CAR. For the sensorial attributes, significant differences in the different cuts were only observed for color and acidity. The ISA + VIO, ISA + CAR and ISA + BOR juices received the highest scores for the color attribute. All cultivars tested influenced the colorimetric characteristics of the juice, showing alternatives to improve the color of ‘Isabel’ juices.
DOI: 10.6084/m9.figshare.14327283.v1
title: Physicochemical aspects of genotypes of Passiflora alata Curtis

description: Abstract Sweet passion fruit (Passiflora alata Curtis) produce fruits that are marketed for in natura consumption with pleasant aroma, low acidity and high soluble solids content. The objective of this work was to evaluate the physicochemical aspects of fruits obtained from different genotypes of P. alata. Fruits of 14 previously selected genotypes were evaluated. The pulp yield with and without seeds, chemical composition, potassium and sodium contents, pH, total titratable acidity, total soluble solids content, ratio, total phenolic and flavonoid contents and color were evaluated. The experiment was a randomized complete block design (RCBD) with four replicates. The variance analysis and the Scott-Knott test were performed at 5% probability. The genotypes 2, 5, 6, 7, 11, 13 and 14 were highlighted by the highest ratio values, being higher than 11.0. On the other hand, genotypes 2, 3, 5, 7, 8, 9, 11, 12 and 13 presented pulp yield with seed higher than 18.0%. As regards bioactive compounds, genotypes 1 and 7 were highlighted, as a function of the total phenolic and flavonoid contents, respectively. The genotypes, obtained from the selections, demonstrate the high variability in the chemical composition of the pulp and in the physical and chemical aspects of sweet passion fruit.
DOI: 10.6084/m9.figshare.14327281.v1
title: Physicalchemical and sensorial characterization of ‘Isabel’ grape juices in cuts with different varieties produced in the Rio do Peixe-SC region-Brazil

description: Abstract The highest volume of grape juices from Brazil is produced from Isabel cultivar. However, t cuts from other cultivars are essential for improving quality, which increases the demand for other cultivars, especially the ‘Bordô’. The objective of this study was to evaluate the influence of the BRS Rúbea, BRS Cora, BRS Violeta, BRS Carmem, BRS Magna and Bordô cultivars in cuts with ‘Isabel’, in terms of the physicochemical, colorimetric and sensorial characteristics of juices produced at the Vale do Rio do Peixe-SC region-Brazil. The juices were elaborated at the Epagri- Experimental Station of Videira-SC, from: (ISA) 100% Isabel; (ISA + RUB) 70% Isabel + 30% Rúbea: (ISA + COR) 70% Isabel + 30% Cora; (ISA + VIO) 70% Isabel + 30% Violet; (ISA + CAR) 70% Isabel + 30% Carmem; (ISA + MAG) 70% Isabel + 30% Magna; (ISA + BOR) 70% Isabel + 30% Bordô. It was evaluated their physicochemical, colorimetric and sensorial profiles. The highest titratable acidity was verified in ISA + MAG juice, followed by ISA + BOR. The ISA + VIO juice obtained the highest average for the soluble solids content, which did not differ only from ISA + CAR and also presented the lowest acidity among the treatments. The ISA + VIO and ISA + CAR juices presented an increase in the soluble solids content in relation to the 100% Isabel juice. The lowest luminosity was observed in the ISA + VIO juice, followed by ISA + CAR. For the sensorial attributes, significant differences in the different cuts were only observed for color and acidity. The ISA + VIO, ISA + CAR and ISA + BOR juices received the highest scores for the color attribute. All cultivars tested influenced the colorimetric characteristics of the juice, showing alternatives to improve the color of ‘Isabel’ juices.
DOI: 10.6084/m9.figshare.14327283
title: Physicochemical aspects of genotypes of Passiflora alata Curtis

description: Abstract Sweet passion fruit (Passiflora alata Curtis) produce fruits that are marketed for in natura consumption with pleasant aroma, low acidity and high soluble solids content. The objective of this work was to evaluate the physicochemical aspects of fruits obtained from different genotypes of P. alata. Fruits of 14 previously selected genotypes were evaluated. The pulp yield with and without seeds, chemical composition, potassium and sodium contents, pH, total titratable acidity, total soluble solids content, ratio, total phenolic and flavonoid contents and color were evaluated. The experiment was a randomized complete block design (RCBD) with four replicates. The variance analysis and the Scott-Knott test were performed at 5% probability. The genotypes 2, 5, 6, 7, 11, 13 and 14 were highlighted by the highest ratio values, being higher than 11.0. On the other hand, genotypes 2, 3, 5, 7, 8, 9, 11, 12 and 13 presented pulp yield with seed higher than 18.0%. As regards bioactive compounds, genotypes 1 and 7 were highlighted, as a function of the total phenolic and flavonoid contents, respectively. The genotypes, obtained from the selections, demonstrate the high variability in the chemical composition of the pulp and in the physical and chemical aspects of sweet passion fruit.
DOI: 10.6084/m9.figshare.14327286
title: Conventional method and microwave drying kinetics of Laurus nobilis leaves: effects on phenolic compounds and antioxidant activity

description: Abstract Laurus nobilis constitutes one of the usually studied Mediterranean trees due to its therapeutic effects, nutritional properties, and ornamental use. In the current investigation, a comparative study was conducted between two types of drying methods, a microwave-assisted drying (MWD) (from 180 to 900 W) and a conventional method (open-air and oven-drying using temperatures from 40 °C to 120 °C). Drying kinetics were carried out as a function of moisture content according to time. Total Phenolic Content (TPC) as well as reducing power of obtained products were determined. Kinetic results showed that the time required for dried bay leaves became shorter as temperature and microwave power increased; drying with the microwave was much more efficient than conventional methods (open-air and oven-drying). Antioxidants of the Laurus nobilis leaves were better conserved using open-air and microwave drying. Our results underlined a significant correlation between TPC and reducing power. Microwave drying using 300 W during 130 s was the most efficient combination that provided dried bay leaves with the highest content of phenolic compounds and antioxidant activity.
DOI: 10.6084/m9.figshare.14327286.v1
title: Conventional method and microwave drying kinetics of Laurus nobilis leaves: effects on phenolic compounds and antioxidant activity

description: Abstract Laurus nobilis constitutes one of the usually studied Mediterranean trees due to its therapeutic effects, nutritional properties, and ornamental use. In the current investigation, a comparative study was conducted between two types of drying methods, a microwave-assisted drying (MWD) (from 180 to 900 W) and a conventional method (open-air and oven-drying using temperatures from 40 °C to 120 °C). Drying kinetics were carried out as a function of moisture content according to time. Total Phenolic Content (TPC) as well as reducing power of obtained products were determined. Kinetic results showed that the time required for dried bay leaves became shorter as temperature and microwave power increased; drying with the microwave was much more efficient than conventional methods (open-air and oven-drying). Antioxidants of the Laurus nobilis leaves were better conserved using open-air and microwave drying. Our results underlined a significant correlation between TPC and reducing power. Microwave drying using 300 W during 130 s was the most efficient combination that provided dried bay leaves with the highest content of phenolic compounds and antioxidant activity.
DOI: 10.6084/m9.figshare.14327284.v1
title: Evaluation of the influence of different cooking pot types on the metallic elements content in edible chicken tissues by MIP OES

description: Abstract This work describes the analysis of different chicken tissues (gizzard, heart, and liver) both raw and cooked with seasonings in different types of cooking pots (iron pot, , aluminum pot and hammered aluminum pot) commonly used in Brazil. The samples were decomposed using microwave-assisted digestion with diluted nitric acid; and the contents of Al, Ca, Cu, Fe, Mn and Ni were determined using Microwave Induced Plasma Optical Emission Spectrometry (MIP OES). The Fe content was also determined by Flame Atomic Absorption Spectrometry, and the comparison showed good accuracy of the method. The limits of quantification were below 0.011 mg kg-1, showing adequate detectability. Cooking in the different pots increased the ash and protein contents as well as decreased the moisture content. Box-plot and Principal Components Analysis showed that Ca and Fe contents present the largest variations in the samples, followed by Al and moisture. The variables Al, Cu, Mn, Ni, ash, and protein presented similar behavior after cooking in all different pots. In addition, liver cooked in both iron and hammered aluminum pots presented similar Fe contents, while gizzard and heart showed similar Ca contents.