Ensuring meat safety is a challenge due to the high perishability of this food. Resolution SES-MG 7123/2020 was drawn up to adjust meat retail establishments and thus obtain better quality products. This study aimed to carry out a bibliographic review on endogenous microbiota and meat contaminants, to evaluate, through an online questionnaire, the perception of consumers who buy meat in retail stores in relation to product quality and to evaluate the hygienic-sanitary conditions of establishments meat retailers in the city of Barroso-MG and intervene in search of improvements. To carry out the online survey, a Google Forms form was applied to consumers with questions related to the hygienic-sanitary practices of the establishments. The checklist of Resolution SES/MG no 7123/2020 was applied before and after the interventions, with the data obtained being converted into percentages of compliance and non-compliance and the establishments classified in group 1, 2 or 3. Samples were collected using the technique of ATP-bioluminescence surface (plate), utensil (knife), equipment (meat grinder) and hands of handlers who handle the meat before and after routine hygiene procedures. Employees' knowledge of good manufacturing practices was evaluated. A comparison of the means of ATP-bioluminescence results (Log URL) was carried out from the t Test for paired data at 5% probability. According to the online survey, only 7% of the 400 respondents are completely satisfied (a score of 10) with the butcher shops in their respective cities. Consumers indicated that hygiene is paramount in meat retail stores and visible aspects in establishments were more reported when compared to documentation, health permits or inspection stamps on meat. As for the checklist, before the instructions, all eight establishments fell into group 2 and after the guidelines, only two moved to group 1. Of the 14 employees evaluated, four reached a percentage of correct answers above the average (>77%). They had training in the area of food or higher education. Only two establishments (4 employees) participated in the training and reached 100% correct answers in the reapplication of the assessment. Prior to the guidelines, all samples collected were considered to be in unsatisfactory hygienic conditions. After the guidelines, two were considered in satisfactory hygienic conditions, and six in alert conditions. After the intervention, there was a reduction (p<0.05) in log URL values in 4 establishments for the hand and grinder samples. There is a lack of inspection and punishment by the municipal health surveillance, since most establishments, despite having the health permit, presented several non-conformities.

The concept of meat quality is commonly related to intrinsic, sensory, technological and nutritional aspects of meat, however, some authors already define it in aspects that also encompass the animal welfare, calling themselves ethical quality, and the factors that can influence it need to be evaluated. Given the above, the objective of this research was to evaluate the influence of breed group and sex on indicators of ethical quality of slaughter and meat quality of cattle in a small commercial slaughterhouse plant located in the macroregion of São João Del-Rei/MG. It was evaluated 1387 cattle, from different breed and sex between June to December 2021. After the animals were subjected to stunning by penetrating captive pneumatic pistol (DALPINO® ) were observed the pressure of the pistol, number of shots made in each animal, place of firing and signs of consciousness (vocalization, straightening reflex, eyelid reflex and rhythmic respiration). The pH of the carcasses was evaluated 1 hour, 3 hours and 5 hours after slaughter and 24 hours after cooling with the use of the portable digital pHmeter for semi-solid analysis (AKSO® ). The carcass color was measured 24 hours after slaughter using a subjective method by comparing the color with the BCS standard (AUS-MEAT and USDA). The water retention capacity (WRC) was calculated by the gravimetric method without force application. The general mixed models method was used and the assumed statistical significance level was 5% and, in case of statistically significant effects, the Tukey test was used for multiple comparisons. Regarding the ethical quality, the results suggest differences in the efficiency and quality of bovine stunning, with zebu cattle being better stunned than bulls and crossbreds, and castrated males than not castraded males and females. Regarding meat quality, the values for color, pH and WRC were among the limits considered normal for beef. However, these results are preliminary and serve as a starting point to deepen the subject in future studies, since the age variable was not isolated in the research. When it comes to a small slaughter plant, there is great difficulty in qualifying the human and financial resources involved, logistics, and the company's quality culture. Especially when it comes to animal welfare and its relationship to meat quality. After the development of this research, it was possible to implement and adapt measures to monitor the slaughtered animals and the quality of the carcasses in the industry's routine, in order to create growth strategies and continuous improvements in order to meet the parameters of animal welfare and meat quality.

Cheeses are considered adequate carriers of probiotics due their protection during passage through the gastrointestinal tract (GIT), with Prato cheese standing out among dairy products consumed in Brazil. This work aimed to develop and apply an online questionnaire to identify the profile of respondents, knowledge, consumption and preference in relation to cheeses, Prato cheese and probiotics, and to develop a control Prato cheese and added probiotic bacteria, in addition to prepare a Technical Bulletin of Prato cheese added with Lacticaseibacillus casei L26. Initially, a questionnaire containing multiple choice and discursive questions about socioeconomic and sociodemographic data was applied to 531 respondents. It was obtained Information about the consumption and frequency of consumption of cheese, Prato cheese, probiotics and their benefits. In addition, a word cloud was created to demonstrate the respondents' perception of the reasons for consuming probiotics. Subsequently, the cheeses were prepared, with the probiotic cultures added, individually, in quantities of 10 8 cells/mL of milk and the samples evaluated for physical-chemical, color and texture, instrumental, microbiological, viability and in vitro resistance of probiotics to TGI and sensorial during storage. Regarding the consumption of cheese, 99.4% (n=528) of the respondents reported that they consumed this food, 98.0% (n=520) knew Prato cheese, and this knowledge was influenced by the level of education and income. In relation to having knowledge about probiotics, 84.9% (n= 451) claimed to know this term. The contribution to intestinal health was the most highlighted factor in the word cloud when choosing a probiotic food. Regarding the supply of probiotic cheese on the market, 92.8% (n=493) of the respondents said they found it interesting and 83.4% (n=443) were curious about consuming this food. Region and State (Minas Gerais) influenced the respondents' perception of the offer of probiotic cheeses. Individuals of the biological female sex were interested in the development of probiotic Prato cheese. About the respondents, 70% (n=372) would pay between 5% and 10% more for this cheese. The addition of probiotic cultures and aging time did not influence (p>0.05) the physical-chemical characteristics, instrumental color and texture profile of the cheeses. On the other hand, storage time influenced (p<0.05) the ripening extension index of cheeses added with L. casei L26 or Bifidobacterium lactis B94. The amount of bacteria in the starter culture used in the production of Prato cheese in the control treatment decreased (p<0.05) during storage between 7.0 and 10.0°C. On the other hand, the cheeses added with Lactobacillus acidophilus L10 or L. casei L26 showed mean counts of these bacteria above 8.26 log CFU/g, which were maintained (p>0.05) over the 100 days of storage. B. lactis B94 amount increased (p<0.05) during storage, reaching the minimum value to be considered potentially probiotic at 50 days. Regarding the in vitro simulation of the TGI, the cheeses added with L. casei L26 were considered probiotics, since above 10 6 CFU of this bacterium resisted (p<0.05) the conditions of the TGI when a portion of 30g of Prato cheese stored up to 40 days between 7 °C and 10 °C is ingested. On the other hand, B. lactis B94 resisted (p<0.05) the simulated in vitro GIT only after 100 days of storage and L. acidophilus L10 did not resist (p>0.05) the in vitro simulation of the TGI when transmitted in Prato cheese. The addition of L. casei L26 altered (p<0.05) the sensory characteristics of Prato cheese, with a bitter taste. However, during the initial 50 days of storage, the cheeses from this treatment had an acceptability index greater than 70%. The samples added with L. acidophilus L10 or B. lactis B94 at 25 and 50 days of storage also showed good acceptability rates. Therefore, the use of probiotics in Prato cheese by the dairy industry can be successful for the diversification of its products with functional appeal in order to meet consumer demand linked to healthiness and well-being. However, the choice of the probiotic strain to be used must be carried out with caution so that it resists the GIT and does not cause undesirable sensory changes in the food.

Food enrichment through the use of unconventional food plants, such as ora-pro-nobis (OPN), can be an interesting strategy to meet consumer demand for healthy foods. Thus, this project aimed to develop gluten-free and lactose-free sweet bread enriched with OPN and to evaluate the physical-chemical, functional and sensory quality of the products. Centesimal composition, volume, color, texture, phenolic compounds (TPC), antioxidant capacity, and sensory evaluations were performed within 24h after the formulations preparation. It was observed that the OPN addition increased the protein and ash contents, while reducing the carbohydrate of the bread. In addition, the higher the concentration of OPN added, the greater the specific volume of the bread, making them softer and more voluminous. These results were confirmed in texture analysis, which showed that OPN helped maintain the bread original height while reducing crumb hardness and chewiness, while increasing cohesiveness, elasticity, and resilience (p<0.05). These effects can be attributed to OPN's ability to retain water and trap gases during fermentation. Regarding color, the addition of OPN affected the crust and crumb color of the bread, making the crust darker and the crumb color greenish-dark, with the latter being perceived as a negative factor in terms of product visual attractiveness. Therefore, it is important for companies to consider the consumer profile when developing products with OPN and explore the concept of healthy, and clean label foods to ensure the success of the product. Regarding functional properties, the results showed that the addition of OPN increased the TPC content and antioxidant activity of the bread (p<0.05). In terms of sensory quality, the addition of OPN did not interfere with the overall impression of the product compared to the control bread (p>0.05), and all samples showed purchase intention scores >3.0 points. Thus, the use of OPN in food products can be a promising alternative. Specifically, adding OPN to gluten-free and lactose-free bread can diversify the available food options for people with dietary restrictions. However, further studies are needed to confirm the health benefits associated with consuming OPN-enriched sweet bread.

One of the oldest ways of preserving milk is through the production of cheese, which can be described as a protein-fat concentrate, which is obtained by coagulating the milk followed by removing the whey. Among the most consumed cheeses in Brazil are Minas Padrão and Prato. Thus, the objective of this work was to discriminate these cheeses added with probiotic bacteria from the control cheeses by Infrared Spectroscopy during maturation. The probiotic cultures (Lactobacillus acidophilus L10, Lacticaseibacillus casei L26 and Bifidobacterium lactis B94) were individually added in amounts of 108 cells/mL of pasteurized milk and the cheeses were prepared. In addition, cheeses without the addition of probiotics, control, containing only the starter culture (Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris) were produced. The acquisition of spectral data by Medium Infrared Spectroscopy with Fourier Transform and Attenuated Total Reflectance (FT-MIR-ATR) and Near Infrared Spectroscopy with Fourier Transform (FT-NIR) occurred at times 0 (soon after production), 20 , 40, 60, 80 and 100 days in samples of Minas Padrão cheeses and at 0, 25, 50, 75 and 100 days in samples of Prato cheeses, both cheeses being stored between 7.0 °C and 10.0 °C . Subsequently, data processing and Principal Component Analysis were carried out. The FT-MIR technique separated control samples from those containing probiotics, but did not differentiate maturation times. The FT-NIR technique only discriminated the types of cheese, but did not separate the control samples from those containing probiotics. The FT-MIR was more specific, separating the set of control samples, that is, it identified the presence of probiotics, although it was not possible to perform the discrimination of each one of them, being one of the factors responsible for limiting the discriminatory power of the FT-MIR the heterogeneity of the samples, revealed by the differences in terms of relative intensities of the peaks for each spectrum of the triplicates. In addition, there was no discrimination between cheese maturation times, requiring studies to assess maturation immediately after manufacture, analyzing daily up to the minimum number of days established by law, in order to detect possible differences. In general, the MIR and NIR techniques showed sensitivity to identify the differences between Minas Padrão and Prato cheeses, showing potential for use in the quality control of cheeses added with probiotics.

The objective of the research was to study the drying process of acerola pulp in a foam-mat and the physical-chemical and rheological characteristics of the product obtained after drying. The foam was elaborated with 500 g of acerola pulp with 4% of additive (Albumina, Emustab and Neutral Alloy), being evaluated the data of density and stability. From the additive with the most stable characteristic (lower density and coalescence), drying was carried out between 50 and 70°C, every 5°C, in a tray dryer until constant mass. Subsequently, moisture ratios were calculated and the Lewis, Page, Henderson and Pabis, Logarithmic, Modified Midilli, Diffusion Approximation and Two-Term Exponential models were fitted for each temperature. The pulp in natura and the powder obtained were analyzed for water activity, water content, ash, pH, total titratable acidity, soluble solids content, reducing sugars, vitamin C, total carotenoids and instrumental color. The temperature with the least effect on the physical-chemical properties was used in the rheological analysis, after dissolving the powder in water at concentrations of 2 to 10% for the adjustment of the Power Law, Herschel-Bulkley, Bingham, Casson and Mizrahi-Berk models. Emustab was the additive that allowed obtaining a foam with greater stability. Logarithmic model was appropriate for all temperatures, demonstrating an exponential behavior in the reduction of water content over time. The physicochemical properties of acerola pulp powders varied significantly with increasing drying temperature. Among all temperatures tested, 60°C was the most appropriate to reduce changes in nutritional composition, with results of 6,399.305 mg/100g of Vitamin C; 32.669% of reducing sugars; 5.006 g/100g of acidity; 82.835 μg/100g of carotenoids; 76.205 darkening index. The Herschel-Bulkley model was the most suitable for the experimental rheological data, indicating that the studied fluids exhibit a pseudoplastic behavior with an initial shear stress different from zero. This study is a contribution to the literature and food industry, as the powder obtained from drying at 60 °C has potential for the development of new products, maintaining the rheological and physical-chemical characteristics closer to the pulp in natura.

CARACTERIZAÇÃO E PROPOSIÇÃO DE TRATAMENTO DA ÁGUA RESIDUÁRIA DA LAVAGEM DE CAJUS DURANTE O PROCESSAMENTO DE POLPA EM AGROINDÚSTRIAS DA REGIÃO DO SERIDÓ - RN

Aplicáçáão de Nánopártíáculás de Prátá no controle de Listeria spp em frángo desfiádo

Study of the addition of probiotic bacilli in the development of cereal bars: consumer profile, characterization and gastrointestinal resistance in vitro.

Society's growing awareness of socio-environmental responsibility has been
triggering a transformation in the industrial environment. Attention to environmental
issues is being incorporated into the daily lives of organizations, through
environmental management systems and sustainable practices. Therefore, the
implementation of sustainable marketing is considered an important tool to be
addressed by companies. Within this context, in this work, the study of sustainable
marketing from the perspective of consumers and dairy industries was carried out,
through a case study, involving companies in the sector located in Zona da Mata
Mineira. To achieve these objectives, the research was characterized as descriptive,
with a qualitative approach, and included interviews carried out with Dairy managers,
as well as the application of an online questionnaire applied to consumers via Google
Forms. A very dissimilar stance was observed between companies regarding the
environmental aspect, with well-structured companies active in sustainable marketing
and companies that did not show environmental concerns in their actions. Among the
most prominent initiatives are those coming from companies that have an
environmental policy and that have modified their production system, including
recycling, solid waste treatment, gas and emissions treatment and green energy. Also,
companies were identified that invest to obtain sustainability seals and that are
involved in actions with the community. For some companies, the use of trade
marketing and consumer profile research to develop new products was verified. In
the other sense, companies were identified that did not express environmental
concerns in their policies, with the practice of greenwashing being identified in some
cases. The form applied to consumers indicated that they are concerned about
environmental aspects and are aware that sustainability actions are necessary. They
are willing to change their routine and consider environmental issues when
purchasing. However, they are still very concerned about the price and supply of
ecological products. However, they demonstrated that they are willing to change their
consumption habits by favoring the consumption of green products. Therefore,
synergy between the industry and the consumer is necessary in defining strategies

and identifying new trends. The use of sustainability marketing strategies increases
the credibility and legitimacy of companies, strengthens their image in the area of
activity, in addition to adding value to the brand among different consumers. And the
preparation of a Technical Bulletin aimed at the dairy industries that highlights
sustainable practices and sustainable Marketing actions.

The retail meat trade is one of the fields of activity of the Health Surveillance and permeates an economic environment of extreme competitiveness and competition, being a source of possible health risks to consumers, due to the different types of meat and their conditions of production, handling and conservation. The Municipality of Rio Pomba has around 18,000 inhabitants and twelve meat retail stores (butchers) and none of them has a sanitary license (Alvará Sanitário). An intervention was considered opportune with a view to modifying the reality of these establishments, aiming to propose adapting them to Resolution SES/MG no. 7.123/2020. Three establishments owners agreed to participate in the research. Diagnostics were carried out by applying the checklist of good practices provided in the standard, in order to assess the degrees of adequacy; questionnaires were applied to assess the knowledge of handlers; individualized adequacy proposals and corrective actions were elaborated; as well as a generic GMP manual and Standard Operating Procedures. Having the checklists 147 items with response options “yes”, “no” and “not applicable”, Enterprise I had 58 responses marked “yes” (39%), 64 as “no” (44%) and 25 “not applicable” (17%), while Enterprise II reached 75 responses marked as “yes” (51%), 60 as “no” (41%) and 12 “not applicable” (8%), and, for finally, the Enterprise III reached 57 as “yes” (39%), 72 as “no” (49%) and 18 as “not applicable” (12%). Disregarding the item “not applicable”, enterprises I, II and III were classified respectively as deficient (47% of compliance), regular (55% of compliance) and deficient (44% of compliance). The handlers, by completing the questionnaires, demonstrated knowledge related to contaminants, DTAs, infections and food poisoning, meat deterioration, the importance of temperature control and constant and frequent hand hygiene, standardization, good practices, sanitary materials and hygiene procedures. The adequacy proposals elaborated and the corrective actions prepared were presented to those responsible for the establishments, in order to provide the framework for the items of the regulation.

Developing innovative products with wholemeal flours and natural antioxidants is a promising alternative for a healthier diet. This study evaluated, through an online questionnaire, the consumption and purchase intention of the proposed biscuit, to prepare malt bagasse flour (BM), to develop biscuits with BM and turmeric flour and to determine the physicochemical, microbiological and sensory characteristics of the products. products. A questionnaire was applied to 212 participants over 18 years of age. Made the BM flour and performed the physical-chemical analyzes of the flours (protein, lipid, ash, moisture and carbohydrate) and granulometry of the BM flour. Prepared five cookie formulations: Control (with wholemeal flour), Turmeric (control with turmeric), BM20 (Turmeric with 20% BM), BM30 (Turmeric with 30% BM) and BM40 (Turmeric with 40% BM) and physical analyzes were performed. -chemical and microbiological properties of cookies at 0, 30 and 60 days. Sensory analysis was applied at home with 53 tasters, using the acceptance test and purchase intention. The results of the online questionnaire showed high acceptability for healthy products. The BM flour presented moisture content of 11.85%, proteins of 10.70%, lipids of 2.48%, ash of 1.97% and total carbohydrates of 73.00%. The granulometry of the BM flour showed a higher percentage of grains retained in the 32 mesh sieve (39.4%). Turmeric flour had 12.00% moisture, 7.61% proteins, 3.02% lipids, 8.29% ash and 69.08% total carbohydrates. The cookies exhibited microbiological standards within the Brazilian legislation, with moisture contents from 10.37 to 11.06%, lipid from 13.29 to 14.81%, protein from 6.61 to 7.16% and ash from 0. 42 to 0.56%, in addition to fibers from 7.47 to 8.41%. In the sensory analysis, it can be concluded that the BM30 cookie presented the best choice compared to the Control. This study shows that the use of BM and turmeric flours are promising in the manufacture of wholemeal cookies, since the use of 30% of BM flour with 4.8% turmeric was highlighted, adding nutritional value to the cookie and sensorially accepted.

The generation of by-products from beer production has grown in recent years. The main residue of the brewing industries is malt bagasse, which, due to its high fiber and protein content, can be used in the elaboration of several products, including dairy products with nutritional and functional appeal. Greek yogurts account for 4.3% of the volume of yogurts sold in Brazil, so we have the opportunity to introduce new products on the market to meet consumer demand. Therefore, the present study aimed to elaborate and characterize açaí-flavored Greek yogurt with strawberry added with malt bagasse flour (FBM) and verify the acceptance of the consumer market. Four formulations were elaborated, being a control formulation (F0) and three formulations with different concentrations of FBM in relation to the final mass (F1 3.8, F2 5.9 and F3 7.3%). The elaborated yogurts were evaluated in terms of physicochemical characteristics (fat, acidity and protein), microbiological (coliforms 30 and 45°C/g, molds and yeasts/g and total lactic acid bacteria count) and sensorial (acceptability, purchase intention and characterization by CATA methodology). Greek yogurts had 5.80 to 6.42g/100g of protein, 2.01 to 2.94g/100g of lipids and 0.97 to 1.05g of lactic acid/100g. The microbiological analyzes performed met the standards established by Normative Instruction no. 46 of October 23, 2007. The sensory characteristics showed a significant difference between the formulations. The evaluators showed a predilection for the control formulations (0% FBM) and 7.3% FBM), for the attributes appearance, aroma, flavor and texture. Similar results are found in the purchase intent attributes for the control samples and 7.3%. According to the acceptability index ≥70%, it is concluded that the formulations F0 and F3 had great acceptance, being a possibility for diversifying products for the agro-industries in the region. New concentrations of FBM addition should be studied in this product.

Brazilian cheese bread is considered a high-calorie and nutritious food, however, it has no claims of functional properties. The population's concern for health, especially after COVID 19, has driven the development of functional cheese breads, which in association with other functional foods can deliver quality, practical and healthy food to consumers. In this study, inulin and pea protein isolate were used as components that could make Brazilian cheese bread healthier and provide benefits to the health of consumers. Inulin is a non-digestible soluble fiber considered a prebiotic that provides several health benefits, including regulating the functioning of the intestine. Pea protein isolate is rich in nutrients, easily digested unlike other plant protein sources such as soy and contains essential amino acids that the body needs to build protein. The objective of this research was to characterize the following Brazilian cheese bread formulations: (a) control formulation (PQC) 33.98% starch mix without the addition of inulin and pea protein isolate; (b) formulation with inulin (PQIN) 27.70% starch mix and 6.28% inulin; (c) formulation with the addition of pea protein isolate (PQPE) 25.67% starch mix and 8.31% pea protein isolate; (d) formulation with the addition of inulin and pea protein isolate (PQIE) 19.39% starch mix, 6.28% inulin (INU) and 8.31% pea protein isolate in relation to their properties microbiological, physical-chemical (humidity, lipids, protein, ash, carbohydrates and fibers), physical properties of raw dough (apparent density), physical properties of baked Brazilian cheese bread (specific volume, compression force, coefficient of expansion, color of crust) and sensory (acceptance and purchase intent tests). Also, online questionnaires were applied in order to assess the reasons that influence consumer choices. The results show that the determination of the centesimal composition for the Brazilian cheese bread formulations of the PQIN and PQIE treatments presented 5.72% and 5.64% of fibers, respectively, amounts much higher than the 0.021 found in the control formulation (PQC). The amount of protein was 12.90% for the PQPE formulation and 13.02% for PQIE, also much higher than the 5.70% found in the PQC formulation. Technological parameters such as specific volume, compression force, expansion coefficient, objective color analysis (CIEL*a*b*) and shear force were not influenced (p>0.05) with the addition of inulin. Regarding the sensory analysis, the PQC and PQIN cheese breads were evaluated by 120 consumers and showed similar acceptance, with scores ranging from “I liked it moderately” to “I liked it a lot” for all attributes. However, the formulations added with pea protein isolate (PEI) did not have good sensory acceptance, while the PQC obtained a global impression of 7.93a and PQIE 6.16b and the differences in its rheological and physicochemical properties were perceived sensorially. In view of the results achieved, it is concluded that the preparation of Brazilian cheese bread with the addition of isolated pea protein in the evaluated concentration affected the physical-chemical and sensory properties of the product. However, the addition of inulin in the evaluated amount did not change its characteristics, allowing to obtain a prebiotic Brazilian cheese bread, with high nutritional and functional content, which can generate great benefits to the health of consumers, as long as its ingestion is associated with a diet and healthy lifestyle habits.

Brazilian cheese bread is considered a high-calorie and nutritious food, however, it has no claims of functional properties. The population's concern for health, especially after COVID 19, has driven the development of functional cheese breads, which in association with other functional foods can deliver quality, practical and healthy food to consumers. In this study, inulin and pea protein isolate were used as components that could make Brazilian cheese bread healthier and provide benefits to the health of consumers. Inulin is a non-digestible soluble fiber considered a prebiotic that provides several health benefits, including regulating the functioning of the intestine. Pea protein isolate is rich in nutrients, easily digested unlike other plant protein sources such as soy and contains essential amino acids that the body needs to build protein. The objective of this research was to characterize the following Brazilian cheese bread formulations: (a) control formulation (PQC) 33.98% starch mix without the addition of inulin and pea protein isolate; (b) formulation with inulin (PQIN) 27.70% starch mix and 6.28% inulin; (c) formulation with the addition of pea protein isolate (PQPE) 25.67% starch mix and 8.31% pea protein isolate; (d) formulation with the addition of inulin and pea protein isolate (PQIE) 19.39% starch mix, 6.28% inulin (INU) and 8.31% pea protein isolate in relation to their properties microbiological, physical-chemical (humidity, lipids, protein, ash, carbohydrates and fibers), physical properties of raw dough (apparent density), physical properties of baked Brazilian cheese bread (specific volume, compression force, coefficient of expansion, color of crust) and sensory (acceptance and purchase intent tests). Also, online questionnaires were applied in order to assess the reasons that influence consumer choices. The results show that the determination of the centesimal composition for the Brazilian cheese bread formulations of the PQIN and PQIE treatments presented 5.72% and 5.64% of fibers, respectively, amounts much higher than the 0.021 found in the control formulation (PQC). The amount of protein was 12.90% for the PQPE formulation and 13.02% for PQIE, also much higher than the 5.70% found in the PQC formulation. Technological parameters such as specific volume, compression force, expansion coefficient, objective color analysis (CIEL*a*b*) and shear force were not influenced (p>0.05) with the addition of inulin. Regarding the sensory analysis, the PQC and PQIN cheese breads were evaluated by 120 consumers and showed similar acceptance, with scores ranging from “I liked it moderately” to “I liked it a lot” for all attributes. However, the formulations added with pea protein isolate (PEI) did not have good sensory acceptance, while the PQC obtained a global impression of 7.93a and PQIE 6.16b and the differences in its rheological and physicochemical properties were perceived sensorially. In view of the results achieved, it is concluded that the preparation of Brazilian cheese bread with the addition of isolated pea protein in the evaluated concentration affected the physical-chemical and sensory properties of the product. However, the addition of inulin in the evaluated amount did not change its characteristics, allowing to obtain a prebiotic Brazilian cheese bread, with high nutritional and functional content, which can generate great benefits to the health of consumers, as long as its ingestion is associated with a diet and healthy lifestyle habits.

The objective of this work was to evaluate the effects of replacing swine fat by canola
oil gelled emulsion, with or without rosemary extract, in salami. Five treatments were
developed: T1: control; T2: salami made in substitution of 100% swine fat by gelled
emulsion; T3: salami made in substitution of 50% of swine fat by gelled emulsion; T4:
salami made in substitution of 100% swine fat by gelled emulsion with rosemary
extract; T5: salami made in substitution of 50% swine fat by gelled emulsion with
rosemary extract. During processing (28 days), the salamis were evaluated for
analysis of pH, acidity, loss of mass, moisture, fixed mineral residue and instrumental
color analysis. The salamis were also evaluated for proximate composition,
instrumental texture, fatty acid profile and microbiological quality (coliforms at 45 oC;
coagulase positive staphylococci and absence of Salmonella sp). The use of
rosemary extract in the gelled emulsion did not affect (P> 0.05) any of the evaluated
attributes. The incorporation of the gelled emulsion did not affect (P> 0.05) the values
of pH, acidity, humidity, loss of mass, texture and color of the sausages during
cooking. The replacement of 50% and 100% of animal fat with a canola oil gelled
emulsion resulted in a significant difference in fat values compared to the control
treatment, but the total protein content was not affected. Salami was not affected
microbiologically in any of the treatments. The substitution of 50 and 100% of the
swine fat increased the proportion of polyunsaturated fatty acids (PINS), mainly
linoleic (C18: 2n6), linolenic (C18: 3n3) and arachidonic (C20: 4n6), and reduced the
proportion of monounsaturated acids fatty acids (MUFA). Despite the reduction in the
proportion of stearic acid (C16: 0), the total of saturated (SAT) and unsaturated (INS)
fatty acids, as well as the INS / SAT ratio, were not affected. The ω-6 / ω-3 ratio
showed greater reduction in formulation with replacing 100% fat and less reduction in
formulation with replacing 50% fat. The atherogenicity index did not significantly
decrease between treatments. We conclude the partial or total replacing of swine fat
by canola oil gelled emulsion may be a promise choice for variation and improvement
in the nutritional value of salami.

The artisanal Minas cheese (QMA) is of primordial cultural, social and economic
importance for thousands of families from Minas Gerais. Campo das Vertentes is one
of the eight micro-regions recognized as QMA producers, with tradition, favorable
climate, but lack of studies on its quality. The objective of this study was to
characterize the QMAs through physical, physicochemical and microbiological
analyzes during their maturation in the summer season, to evaluate the good
agricultural and cheese manufacturing practices and to analyze the effects of the
pandemic on their production and marketing. For this, QMA of five producers in the
region of Campo das Vertentes, with 3, 10, 17, 24 and 31 days of maturation were
studied. Height, diameter, weight, moisture, fat, protein, titratable acidity, ash,
chlorides, maturation extension index, maturation depth index, salt in moisture, strict
and viable facultative aerobic mesophiles, molds and yeasts were determined,
Listeria monocytogenes, Salmonella spp., coliforms at 30 oC, E. coli, coagulase
positive staphylococci and lactic acid bacteria. The cheese-producing properties
were submitted to a checklist to verify good agricultural and manufacturing practices,
a questionnaire providing general information about the production of cheeses and
also about the changes brought about by the Covid-19 pandemic. The mean values
of height, diameter, weight, ash, chlorides, E. coli and coagulase positive
staphylococci did not differ (p>0.05) during the 31 days of maturation. On the other
hand, the average percentages of moisture, fat, protein, acidity, extension and
maturation depth index, salt in moisture, coliforms at 30 oC, strict aerobic mesophiles
and viable facultative ones, molds and yeasts and lactic bacteria differed (p<0, 05) in
the period analyzed. All cheeses analyzed showed absence of Salmonella sp. and L.
monocytogenes. The cheeses were classified, in relation to the fat content in the dry
extract, as fatty and semi-fatty in the period analyzed and reduced 59.94% of
moisture, with an average of 1.28 g/100g of lactic acid. The counting of coliforms at
30 oC met the maximum limit of the legislation at 20 days of maturation. Coagulase
positive staphylococci values did not reach the limits allowed for commercialization
until 31 days of maturation. The results found in the checklist of good agricultural and
manufacturing practices used by the IMA (Instituto Mineiro de Agropecuária)

revealed an average of 96.3% of compliance with the legislation in the cheese
factories studied. In the first 3 (three) months of the Covid-19 pandemic, 80% of
producers reduced cheese costs, production and prices. However, they boosted their
disclosures, gaining new customers every day and becoming more competitive to
meet the high market demand.

Development of a restructured meat product using malt bagasse flour

Elaboration and characterization of açaí with strawberry ice cream added from malt bagasse flour

Fruit salad enriched with probiotic bacteria

Use of kefir as a starter culture in the production of salami

Smoked baked lunch made with chicken meat mechanically by auger type and drum type systems

The search for healthy foods that besides nourishing, bring other benefits to the human body has increased, showing the growing concern of people with the improvement of quality of life. Foods containing probiotic cultures and antioxidant compounds are being developed and placed on the market constantly. Mate tea, a drink widely consumed in Brazil, has a high antioxidant capacity and, therefore, promotes benefits to the body, making it a promising alternative for adding probiotic cultures. The objective of this work was to add Lactobacillus plantarum LP 299V, Lactobacillus rhamnosus GG and Lactobacillus acidophilus in commercial mate tea and to evaluate the viability of probiotic bacteria in the product, the microbiological characteristics (Salmonella sp. and coliforms at 45 oC) and physical-chemical (pH, acidity and oBrix) during 28 days of shelf life of the products. Five tea samples containing the different microorganisms and five control tea samples were prepared. In tea enriched with L. plantarum LP 299V, in vitro gastrointestinal digestion, antioxidant capacity, inhibition of hydrogen peroxide, nitric oxide sequestration, total phenolic compounds and flavonoids throughout the shelf life were evaluated. L. plantarum LP 299V and L. rhamnosus GG remained viable in tea (p> 0.05) during refrigerated storage, however L. acidophilus had counts < 1.0 x 101 CFU/mL estimated. The teas remained safe for consumption throughout the shelf life, as there was an absence of Salmonella sp. and had coliform counts at 45 oC < 1.0 x 101 NMP/mL was as established by Brazilian legislation. The pH did not change (p>0.05) over the 28 days of storage, with averages of 4.04 for the control tea, 4.03 for the tea added by L. rhamnosus GG and 4.04 for the tea containing L. plantarum LP 299V. The averages of the acidity values of teas (p> 0.05) containing L. plantarum LP 299V and L. rhamnosus GG were 1.24% and 1.22%, respectively. The content of soluble solids did not vary between the control treatment and the teas containing probiotic bacteria (p> 0.05). The mate tea proved to be a good carrier for the probiotic bacteria, but there was no fermentation. At the end of the in vitro gastrointestinal resistance test, in enteric phase II, there was an average of 3.3 x 104 CFU / mL of L. plantarum LP 299V, suggesting that the consumption of 100 mL of tea may provide approximately 3 , 3 x 106 CFU / mL of the probiotic or 6.52 CFU Log. Regarding antioxidant capacity, there was no difference between teas at the end of the refrigerated storage period (p> 0.05). The teas were able to 100% inhibit hydrogen peroxide, around 50% nitric oxide and the total phenolic compounds showed averages of 503, 2 μg / mL and 510.9 μg / mL (p> 0.05) at 0 and 28 days, respectively. HPLC identified phenolic compounds characteristic of mate tea as hydroxycinnamic acids and methylxanthine and there was no difference (p> 0.05) in the flavonoid content between the control samples and containing L. plantarum LP 299V. Mate tea is a potential vehicle for L. rhamnosus GG and a promising vehicle for L. plantarum LP 299V, which makes it an attractive drink and an alternative to the dairy matrix, and can be included in the diet of consumers seeking food functional.

The present study aimed to develop Lactobacillus acidophilus enriched kefir antipasto and agroindustrial by-products. Kefir grains were inoculated in the milk which after fermentation and maturation was desorted and prepared five formulations (F0: kefir, salt, garlic and fine herbs, F1: F0 and L. acidophilus, F2: F1 and green banana flour, F3: F1 and passion fruit albedo flour and F4: F1 and orange peel flour) which were stored for 28 days under refrigeration. Physicochemical, instrumental and sensory analyzes were performed at times 0 and 28 days and microbiological analyzes at times 0, 7, 14 and 28 days of storage. In vitro gastrointestinal conditions simulation was performed for formulations F0 and F4 at times 0, 14 and 28 days. Regarding the pH and acidity parameters, the formulations did not differ from each other (p> 0.05). Regarding color, the formulations presented luminance values (L *) close to 55, negative a * values for F0, F1 and F4 and positive for F2 and F3 and b * between 5 and 10.35. Regarding the color shade (h *), formulations F0, F1 and F4 tended to green andformulations F2 and F3 to yellow. There was no difference (p>0.05) in the instrumental texture analysis at time 0, however, at 28 days of storage, formulation F3 presented greater firmness and gummyness than the others. The formulations were in accordance with microbiological standards for thermotolerant coliforms and Salmonella sp. Regarding microbial viability there was no significant difference (p> 0.05) between the formulations and not over time. After the enteric phase II of the simulation of gastrointestinal conditions, formulations F0 and F4 presented the same lactic acid bacteria count. In the sensory evaluation for F0, the attributes ranged from '' moderately liked '' to '' really liked '', for F1, the range was from '' slightly liked '' to '' really liked '' and compared to F2, F3 and F4 the scores were between '' indifferent '' to '' moderately liked ''. The control and added formulation of L. acidophilus did not differ (p> 0.05) in any of the evaluated parameters. The addition of flour and L. acidophilus to the formulations did not affect the physicochemical and microbiological characteristics of the antipasti. However, passion fruit albedo flour made the formulation become firmer than the others in the instrumental texture analysis. The addition of flour and probiotic did not increase the viability of lactic acid bacteria in relation to the control. It is possible to make kefir antipasto and both the control formulation and the probiotic and fiber formulation presented lactic acid bacterial counts with the potential to colonize the intestine

The objective of this study was to obtain green banana biomass (BBV) and evaluate its addition as a fat substitute in ice cream enriched with Lactobacillus casei. After obtaining BBV, the influence of refrigerated and frozen storage and addition of citric acid on the parameters of color, pH and titratable acidity, water activity (Aa) and texture profile over 30 days of storage were evaluated. Subsequently, four ice cream formulations containing the Lactobacillus casei microorganism were elaborated, one control (without BBV addition) and three with percentages of 2, 4 and 6% of fat substitution by BBV. During 90 days of frozen storage (-18 ° C), at times 0, 30, 60 and 90 days, the products were evaluated for pH, acidity, color, melt rate, microbiological quality, prebiotic effect of different BBV concentrations. on Lactobacillus casei and strain resistance to in vitro simulated gastrointestinal conditions. At time zero, overrun, fat content and microstructure were analyzed. Sensory analysis of the formulations was also performed. In relation to BBV, after 20 days of storage the samples were darker and with reduction of the variable b *. After 10 days there was a reduction in the variable a *. The pH of BBV elaborated without addition of citric acid and kept refrigerated presented the highest average value, differing significantly from acid treatments. Regarding texture, the resilience parameter increased from the 10th day of storage. In chewability, a difference (p <0.05) was observed between time 30 and times 0 and 10 days, with an increase in this parameter. For cohesiveness, all samples differed from each other (p <0.05) being significantly larger after 20 days of storage. Resilience and chewability were lower for refrigerated stored biomass. For elasticity, interaction (p <0.05) between treatments and storage time was verified, being this parameter smaller for BBV kept refrigerated. The mean value of Aa was 0.99 (p> 0.05). Regarding ice cream, the pH values in the control formulation and with 6% BBV differed (p <0.05) presenting values of 6.93 and 6.82, respectively. There was no difference (p> 0.05) for L * a * and b * between treatments and during the ice cream storage period. The average overrun value was 9.93% (p> 0.05). After 60 days, the ice cream added with 6% biomass presented lower melting rate. Fat content differed (p <0.05) between control and fat replacement treatments with 4 and 6% BBV. All ice creams were microbiologically safe for consumption. L. casei counts ranged from 7.10 to 7.56 Log UFC.g-1 in the four formulations, and the addition of BBV did not affect the viability,     demonstrating the possibility of its use. In the in vitro assay at the end of 90 days of storage, the mean enteric phase II casei count was 5.32, 5.11, 4.14 and 3.92 log UFC.g-1 for the control treatments. and containing 2%, 4% and 6% of BBV, respectively. The ice creams were well accepted by the judges. The elaborate ice cream proved to be a promising vehicle to carry L. casei and BBV a potential substitute for ice cream fat. 

The beer brewing process in craft brewery generates a considerable amount of waste, such as brewer’s spent grain, wich is the result of the first stage of beer brewing process, the mashing. This brewer’s spent grain is mainly composed of fibers, proteins and bioactive compounds in its composition and its technological capacity is linked to these components. The use of agroindustrial waste as a source of raw material for new products has been generating the interest of both researchers and industries. In this context the general objective of this research was to elaborate and characterize brewer’s spent grain flour, generated in craft breweries, and to verify its potential use in bakery products. The project was carried out at IF Sudeste MG. Three different batches of brewer’s spent grain from malt were used. The results of the physicochemical analysis (AOAC-Official Methodology, 2016) found 14,44% of protein, 6,3% of lipids and 2,97% of ashes, percentages on dry basis. The aw was found 0.6 and the average pH, 5.2. The gluten composition was 53 ppm, by the immunoassay-based method using a commercial ELISA, which labels the flour as a low gluten food. The breads were made with brewer’s spent grain flour, whole wheat flour and wheat flour. In the sensory analysis an acceptance test, purchase intention and CATA methodology were used. Bread with substitution of 15% wheat flour for brewer’s spent grain flour obtained good sensory acceptance and purchase intention, bread with substitution of 30% did not differ (p> 0.05) from the control sample with 100% flour wheat, with the attributes of dark color, fibrous texture and flavor of fermented alcohol being the main characteristics associated with this. It was concluded that the reuse of beer production waste in human food represents a sustainable procedure and should be explored more and more, due to the good nutritional characteristics of brewer’s spent grain and its abundant supply. Their good acceptance in breads has been confirmed and further research into incorporation into other types of foods can be explored.

EMULSÕES GELIFICADAS DE ÓLEOS VEGETAIS COMO SUBSTITUTO PARCIAL DA GORDURA SUÍNA E USO DE EXTRATO DE ALECRIM EM HAMBÚRGUERES