cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14290710
title: Minimal processing of ‘Murcott’ tangor: types of cut, sanification and elimination of excess fluids

description: Abstract ‘Murcott’ is one of the tangerine varieties most produced in São Paulo, Brazil. It presents excellent sensory quality, intense flavour and is sweeter than the ‘Ponkan’ tangerine, and is therefore a product with potential for the minimally processed fruits market. The aim of this study was to determine the effects of types of cutting, sanitation methods and the elimination of excess fluids on the quality of minimally processed ‘Murcott’ tangor. In the first experiment, the fruits were cut into halves, strips and cubes. In the second experiment the effects of chlorine sanitization and the elimination of excess fluids were examined. The halves and strips showed higher ascorbic acid contents at the end of the storage period than did the cubes, but the soluble solids contents did not differ significantly between the cuts. The strips showed low titratable acidity levels and high soluble solids/titratable acidity ratios. The elimination of excess fluid did not affect the appearance of the minimally processed products, and sanitization with chlorine did not affect the taste. All the treatments showed low levels of microbial contamination under the conditions of the present study. The strips were the best type of cut. Under the conditions of this study, sanitation after cutting and the elimination of excess fluid were proven to be expendable in the minimum processing of ‘Murcott’ as strips.
DOI: 10.6084/m9.figshare.14290710.v1
title: Minimal processing of ‘Murcott’ tangor: types of cut, sanification and elimination of excess fluids

description: Abstract ‘Murcott’ is one of the tangerine varieties most produced in São Paulo, Brazil. It presents excellent sensory quality, intense flavour and is sweeter than the ‘Ponkan’ tangerine, and is therefore a product with potential for the minimally processed fruits market. The aim of this study was to determine the effects of types of cutting, sanitation methods and the elimination of excess fluids on the quality of minimally processed ‘Murcott’ tangor. In the first experiment, the fruits were cut into halves, strips and cubes. In the second experiment the effects of chlorine sanitization and the elimination of excess fluids were examined. The halves and strips showed higher ascorbic acid contents at the end of the storage period than did the cubes, but the soluble solids contents did not differ significantly between the cuts. The strips showed low titratable acidity levels and high soluble solids/titratable acidity ratios. The elimination of excess fluid did not affect the appearance of the minimally processed products, and sanitization with chlorine did not affect the taste. All the treatments showed low levels of microbial contamination under the conditions of the present study. The strips were the best type of cut. Under the conditions of this study, sanitation after cutting and the elimination of excess fluid were proven to be expendable in the minimum processing of ‘Murcott’ as strips.
DOI: 10.6084/m9.figshare.14290708.v1
title: Chemicals and antioxidant activity analisys in Hibiscus rosa-sinensis L. (mimo-de-venus) and Hibiscus syriacus L. (hibiscus-the-syrian)

description: Summary Hibiscus rosa-sinensis L. and Hibiscus syriacus L., Malvaceae family, are used ornamentally and in international gastronomy, but in recent years has been gaining ground as non-conventional edible flowers on alternative food consumption. This study aimed to quantify chemical composition, pectin and phytochemical compounds of these hibiscus varieties compared to the detected antioxidant potential. Samples of flowers were collected in an agroecological property in Porto Alegre, RS, in the first half of 2013. Specific bromatological methods were used for each nutrient, in wet and dry basis, and the phytochemical analysis was prepared with fresh flowers in three distinct repetitions. The phytochemical compounds quantification (total polyphenols, anthocyanins and ascorbic acid) showed that the evaluated samples have high correlation in the effect of the antioxidant activity and their chemical properties showed significant nutritional values and may be used as food source with potential for health maintenance and protection from diseases.
DOI: 10.6084/m9.figshare.14290712
title: Evaluation of the sour cassava starch productive processing on factories of Santa Catarina State

description: Summary The sour cassava starch has a typical taste, with different characteristics of native cassava starch. It is used in the production of biscuits and cheese breads, products with great sensory acceptance in Brazil. In recent decades, the sour cassava starch lost national market due mainly to the lack of standardization of its technological characteristics and by the substitution with starches modified by acids. This study aimed to evaluate the production process conditions of sour cassava starch in factories of Santa Catarina State and to characterize the collected samples. The samples’ moisture ranged from 11.12 to 15.06 g.100 g–1, pH from 3.11 to 4.82, titratable acidity from 1.66 to 7.05 mL of NaOH 1 mol.L–1/100 g, specific volume from 5.15 to 10.93 mL.g–1. Differences in the concentrations of organic acids, paste properties and other expansion properties were also observed. Results confirmed the lack of standardization in the production steps of sour cassava starch. Fermentation and drying stages are most critical for the quality of the final product.
DOI: 10.6084/m9.figshare.14290712.v1
title: Evaluation of the sour cassava starch productive processing on factories of Santa Catarina State

description: Summary The sour cassava starch has a typical taste, with different characteristics of native cassava starch. It is used in the production of biscuits and cheese breads, products with great sensory acceptance in Brazil. In recent decades, the sour cassava starch lost national market due mainly to the lack of standardization of its technological characteristics and by the substitution with starches modified by acids. This study aimed to evaluate the production process conditions of sour cassava starch in factories of Santa Catarina State and to characterize the collected samples. The samples’ moisture ranged from 11.12 to 15.06 g.100 g–1, pH from 3.11 to 4.82, titratable acidity from 1.66 to 7.05 mL of NaOH 1 mol.L–1/100 g, specific volume from 5.15 to 10.93 mL.g–1. Differences in the concentrations of organic acids, paste properties and other expansion properties were also observed. Results confirmed the lack of standardization in the production steps of sour cassava starch. Fermentation and drying stages are most critical for the quality of the final product.
DOI: 10.6084/m9.figshare.14290711
title: Evaluation of cold storage on the bioactive compounds and physical-chemical and microbiological characteristics of pasteurized umbu juice

description: Abstract This work aimed to evaluate the effect of storage at 6 °C on the characteristics of pasteurized umbu juice. Pasteurization was carried out at 86 °C for 25 s in a scraped surface heat exchanger and storage at 6 °C for 90 days. The pasteurized umbu juice conformed to the standards established by Brazilian legislation, presenting &lt;3 MPN.g–1 for coliforms at 45 °C and absence of Salmonella sp. Under these processing conditions, pasteurization was also efficient in reducing the mesophilic aerobic bacteria. The phenolic compounds content, and specifically that of rutin, and the antioxidant activity of the juice were not affected (p&lt;0.05) by the heat treatment. Although not visually perceptible, the colour parameters of the umbu juice were significantly affected by storage (p&lt;0.05). Although small, there was also significant variation (p&lt;0.05) in the phenolic compounds and carotenoid contents. On the other hand, the umbu juice remained microbiologically stable during storage, showing that it is possible to preserve it for a period of 90 days without the use of preservatives when submitted to pasteurization and kept under refrigeration.
DOI: 10.6084/m9.figshare.14290714
title: Scientific Note: Physicochemical parameters and sensory acceptance of buffalo burgers as compared to beef burgers

description: The purpose of this research was to compare the physicochemical and sensory parameters of hamburgers made with bovine and bubaline meats, aiming to find alternatives to increase the consumption of buffalo meat. The physicochemical analyses included the proximate composition (protein, moisture, fat and ash), pH value, objective colour (L*, a* and b*), shear force, cooking loss and shrinkage. The sensory acceptance was accessed using an acceptance test with a nine-point hedonic scale for the following attributes: appearance, texture, juiciness, flavour and overall quality. Regarding the proximate composition, both formulations presented similar values for moisture, ash, protein and lipids (approximately 65%, 1%, 17% and 13%, respectively). No differences were found for the pH values (5.49-5.50), shear force (0.62-0.86kgf), cooking loss (23.04-29.4%) or shrinkage (16.4-20.29%) (p&gt;0.05). The colour analyses did not differ (p&gt;0.05) between the samples, with mean values of around 8, 4 and 10 for the parameters of L*, a*, and b*, respectively. Concerning the sensory analysis, a statistical difference (p&lt;0.05) was only found for the attribute of juiciness, where the bovine hamburgers (7.63) were superior to the bubaline ones (7.17). For the other attributes, no statistical differences (p&gt;0.05) were found by the consumers, who awarded scores of 7 (like moderately) and 8 (like very much). It was concluded that, in comparison with hamburgers made from beef meat, hamburgers made from buffalo meat showed similar technological parameters and sensory acceptance, representing a good alternative to increase the consumption of this meat.
DOI: 10.6084/m9.figshare.14290714.v1
title: Scientific Note: Physicochemical parameters and sensory acceptance of buffalo burgers as compared to beef burgers

description: The purpose of this research was to compare the physicochemical and sensory parameters of hamburgers made with bovine and bubaline meats, aiming to find alternatives to increase the consumption of buffalo meat. The physicochemical analyses included the proximate composition (protein, moisture, fat and ash), pH value, objective colour (L*, a* and b*), shear force, cooking loss and shrinkage. The sensory acceptance was accessed using an acceptance test with a nine-point hedonic scale for the following attributes: appearance, texture, juiciness, flavour and overall quality. Regarding the proximate composition, both formulations presented similar values for moisture, ash, protein and lipids (approximately 65%, 1%, 17% and 13%, respectively). No differences were found for the pH values (5.49-5.50), shear force (0.62-0.86kgf), cooking loss (23.04-29.4%) or shrinkage (16.4-20.29%) (p&gt;0.05). The colour analyses did not differ (p&gt;0.05) between the samples, with mean values of around 8, 4 and 10 for the parameters of L*, a*, and b*, respectively. Concerning the sensory analysis, a statistical difference (p&lt;0.05) was only found for the attribute of juiciness, where the bovine hamburgers (7.63) were superior to the bubaline ones (7.17). For the other attributes, no statistical differences (p&gt;0.05) were found by the consumers, who awarded scores of 7 (like moderately) and 8 (like very much). It was concluded that, in comparison with hamburgers made from beef meat, hamburgers made from buffalo meat showed similar technological parameters and sensory acceptance, representing a good alternative to increase the consumption of this meat.
DOI: 10.6084/m9.figshare.14290720
title: Food safety: Salmonella sp. contamination in swine slaughter

description: Summary This study aimed to evaluate the contamination of swine carcasses by Salmonella sp. at eight specific points in the swine slaughtering process, identifying the occurrence and the reasons for these contaminations. The survey was carried out in a swine processing plant in the state of Rio Grande do Sul, Brazil, in the period from April to August 2014. Samples were collected with swabs using the abrasive pad technique from four anatomical regions of the carcass surface. The statistical analysis was carried out using the chi-square test. Thirty-three carcasses were selected and subjected to sampling, giving a total of 258 samples collected at all points. The microbiological analyses showed a total frequency of Salmonella sp isolation equal to 7.75% of the total number of samples. According to the results of the statistical analyses, there were no significant differences between the points sampled, since the values found for the number of carcasses contaminated with Salmonella sp. were low, even when comparing the more contaminated points with the less contaminated points. The highest percentage of microbial isolation was found after scalding and hair removal (point A) with 17.85%. Points B (after external washing), C (after opening of the abdomen) and E (immediately after sawing the carcass) each showed 10% of contaminants. Points F (before the final washing of the carcasses) and H (after 24 hours of cooling) showed values of 6.89%, followed by point G (immediately after the final washing of the carcasses and before cooling) which showed 3.33%. The lowest contamination was found at point D (after release of the tail) with 3.1%. Thus, according to the points sampled, the slaughterhouse examined had satisfactory hygienic and sanitary conditions in accordance with internationally established standards and control programs that support good manufacturing practices and the evaluation of critical control points.
DOI: 10.6084/m9.figshare.14290711.v1
title: Evaluation of cold storage on the bioactive compounds and physical-chemical and microbiological characteristics of pasteurized umbu juice

description: Abstract This work aimed to evaluate the effect of storage at 6 °C on the characteristics of pasteurized umbu juice. Pasteurization was carried out at 86 °C for 25 s in a scraped surface heat exchanger and storage at 6 °C for 90 days. The pasteurized umbu juice conformed to the standards established by Brazilian legislation, presenting &lt;3 MPN.g–1 for coliforms at 45 °C and absence of Salmonella sp. Under these processing conditions, pasteurization was also efficient in reducing the mesophilic aerobic bacteria. The phenolic compounds content, and specifically that of rutin, and the antioxidant activity of the juice were not affected (p&lt;0.05) by the heat treatment. Although not visually perceptible, the colour parameters of the umbu juice were significantly affected by storage (p&lt;0.05). Although small, there was also significant variation (p&lt;0.05) in the phenolic compounds and carotenoid contents. On the other hand, the umbu juice remained microbiologically stable during storage, showing that it is possible to preserve it for a period of 90 days without the use of preservatives when submitted to pasteurization and kept under refrigeration.
DOI: 10.6084/m9.figshare.14290718
title: Modelling and thermodynamic properties of the drying of strawberries

description: Summary The drying of agricultural products is widely used throughout the world to diminish the moisture content of the product, making microbial growth and chemical and biochemical reactions difficult, enabling safe storage for longer periods and also reducing the volume and mass to be transported. The aim of the present work was to evaluate and model the drying process of strawberries (Fragaria L.) and obtain the thermodynamic parameters at three different temperatures (40, 50 and 60°C). Fruits purchased at CEASA-DF with an initial moisture content of 93% (w.b.) were used. The experimental data were fitted to six mathematical models commonly employed to represent the drying step. The activation energy for the drying of strawberries and also the entropy, enthalpy and Gibbs free energy were determined. The Logarithmic model was the one that best fitted the drying phenomenon of strawberry fruits, presenting values for the mean relative error between 7.59 and 8.48%, with an estimated standard error between 0.03 and 0.06 and determination coefficient between 99.93 and 99.95%. The enthalpy of the drying process decreased with increase in drying temperature, with values of –481.21, –564.35 and –647.49 J mol–1 for temperatures of 40, 50 and 60°C, respectively. The same trend occurred for entropy, with values of –238.35, –238.61 and –238.86 J mol–1K–1 for the temperatures of 40, 50 and 60°C, respectively. Gibbs free energy increased with increase in temperature, attaining values of 74,159.75, 76,544.54 and 78,931.90 J mol–1 for the temperatures of 40, 50 and 60°C, respectively.
DOI: 10.6084/m9.figshare.14290718.v1
title: Modelling and thermodynamic properties of the drying of strawberries

description: Summary The drying of agricultural products is widely used throughout the world to diminish the moisture content of the product, making microbial growth and chemical and biochemical reactions difficult, enabling safe storage for longer periods and also reducing the volume and mass to be transported. The aim of the present work was to evaluate and model the drying process of strawberries (Fragaria L.) and obtain the thermodynamic parameters at three different temperatures (40, 50 and 60°C). Fruits purchased at CEASA-DF with an initial moisture content of 93% (w.b.) were used. The experimental data were fitted to six mathematical models commonly employed to represent the drying step. The activation energy for the drying of strawberries and also the entropy, enthalpy and Gibbs free energy were determined. The Logarithmic model was the one that best fitted the drying phenomenon of strawberry fruits, presenting values for the mean relative error between 7.59 and 8.48%, with an estimated standard error between 0.03 and 0.06 and determination coefficient between 99.93 and 99.95%. The enthalpy of the drying process decreased with increase in drying temperature, with values of –481.21, –564.35 and –647.49 J mol–1 for temperatures of 40, 50 and 60°C, respectively. The same trend occurred for entropy, with values of –238.35, –238.61 and –238.86 J mol–1K–1 for the temperatures of 40, 50 and 60°C, respectively. Gibbs free energy increased with increase in temperature, attaining values of 74,159.75, 76,544.54 and 78,931.90 J mol–1 for the temperatures of 40, 50 and 60°C, respectively.
DOI: 10.6084/m9.figshare.14290717
title: Inclusion of dietary fiber in gluten-free breads

description: Summary Four gluten-free bread formulations were developed, with the inclusion of soluble and insoluble dietary fiber. Physical properties, chemical composition, acceptance and purchase intent of consumers were evaluated. The standard sample (1) had rice flour, cassava starch, egg, powdered milk, sunflower oil, salt, sugar, dry yeast and water as ingredients. In the other samples, the starch was partially replaced by inulin (2), defatted rice bran and inulin (3), and defatted rice bran (4). The color of bread 2 differed only in the crust, which was less red and yellow than standard sample (1). The inclusion of rice bran yielded a darker, red and yellow color to the crust and the crumb of the breads 3 and 4. Only bread 2 had loss of weight and lower yield, compared to the other samples, probably due to the dough structure collapse, which was not sustained at the growth stage. The cost of the breads with inulin was greater, for this is a well known prebiotic ingredient, acquired in pharmaceutical establishments; whereas the cost of bread with bran decreased, since it is an industrial by-product obtained from the extraction of rice oil. Regarding chemical composition, there was an increase in ash, protein and dietary fiber contents, especially insoluble, in breads 3 and 4; whereas bread 2 had lower protein and higher dietary fiber content, especially soluble. Nutritionally, an increase in the nutritional value over digestible carbohydrates and caloric value is accepted. Sensorily, breads 3 and 4 were less preferred regarding color and flavor attributes, but did not differ from breads 1 and 2 in odor and texture attributes, and consumers purchase intent. It was concluded that the consumption of breads with partial replacement of starch ensures food functional quality, nutritional and sensorial, especially in the celiac case.
DOI: 10.6084/m9.figshare.14290720.v1
title: Food safety: Salmonella sp. contamination in swine slaughter

description: Summary This study aimed to evaluate the contamination of swine carcasses by Salmonella sp. at eight specific points in the swine slaughtering process, identifying the occurrence and the reasons for these contaminations. The survey was carried out in a swine processing plant in the state of Rio Grande do Sul, Brazil, in the period from April to August 2014. Samples were collected with swabs using the abrasive pad technique from four anatomical regions of the carcass surface. The statistical analysis was carried out using the chi-square test. Thirty-three carcasses were selected and subjected to sampling, giving a total of 258 samples collected at all points. The microbiological analyses showed a total frequency of Salmonella sp isolation equal to 7.75% of the total number of samples. According to the results of the statistical analyses, there were no significant differences between the points sampled, since the values found for the number of carcasses contaminated with Salmonella sp. were low, even when comparing the more contaminated points with the less contaminated points. The highest percentage of microbial isolation was found after scalding and hair removal (point A) with 17.85%. Points B (after external washing), C (after opening of the abdomen) and E (immediately after sawing the carcass) each showed 10% of contaminants. Points F (before the final washing of the carcasses) and H (after 24 hours of cooling) showed values of 6.89%, followed by point G (immediately after the final washing of the carcasses and before cooling) which showed 3.33%. The lowest contamination was found at point D (after release of the tail) with 3.1%. Thus, according to the points sampled, the slaughterhouse examined had satisfactory hygienic and sanitary conditions in accordance with internationally established standards and control programs that support good manufacturing practices and the evaluation of critical control points.
DOI: 10.6084/m9.figshare.14290723.v1
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.