The utilization of agro-industrial wastewaters (AIWWs), pretreated by immediate one-step lime precipitation + natural carbonation, as a nutritive solution for the hydroponic production of lettuce was evaluated. The AIWWs studied were olive mill wastewater (OMW), winery wastewater (WW), and cheese whey wastewater (CWW). Lettuces (Lactuca sativa L. var. crispa) were grown in a closed nutrient film technique hydroponic system, using the pretreated AIWWs (OMW-T, WW-T, and CWW-T) and a control nutrient solution (CNS). The growth and sensory analysis of lettuces and the environmental parameters of effluents after hydroponics were evaluated. The average number of lettuce leaves obtained with nutrient solutions prepared with AIWW-T was lower than that from CNS, but the highest lettuce chlorophyll content was attained with CWW-T, which also presented the best grow results. In general, sensory analysis did not show significant differences from the lettuces grown in the different pretreated AIWWs and CNS. As for the environmental parameters of the effluents from hydroponics, according to the Portuguese legislation, only the chemical oxygen demand of the OMW-T and WW-T presented slightly higher values than that of the environmental limit values for discharge in surface waters, showing the feasibility of using pretreated agro-industrial effluents in hydroponic lettuce cultivation, while obtaining a treated effluent, in a circular economy perspective.

Este trabalho consistiu na aplicação da desidratação osmótica a pera Rocha de baixo calibre. A pera foi fatiada e as fatias foram imersas em soluções de sacarose com várias concentrações (20 %-30 %-40 % (m/m)), a várias temperaturas (20 ºC-30 ºC-40 ºC), durante 240, 360 e 480 minutos. Constatou-se que o processo de desidratação osmótica provocou a diminuição da atividade de água. O tempo de imersão e a temperatura e a concentração de sacarose influenciam os parâmetros analisados, sendo a concentração de sacarose provavelmente o fator mais significativo. Na prova sensorial, verificou-se a preferência dos provadores pelo ensaio de 30 % (m/m) de sacarose e 30 ºC. Pelos ensaios microbiológicos realizados, é possível considerar que a pera desidratada é estável do ponto de vista microbiológico. A análise proximal permitiu obter alguns parâmetros da composição nutricional da pera desidratada e verificaram-se diferenças em relação à literatura consultada.

Este trabalho visa o desenvolvimento de novos produtos vinagreiros, inserido no projecto UIIPS/ESAS Tecnologia Vinagreira, sendo destinado a criar produtos alimentares com a inclusão de vinagre, podendo estes ter interesse para o mercado gourmet. Pretendeu-se contribuir para a diversificação da oferta. Articulando ensaios tecnológicos, laboratoriais, sensoriais e aproveitando a aptidão tecnológica do vinagre, criou-se uma linha de novos produtos, utilizando Physalis peruviana, um fruto exótico de preço elevado, pouco estudado em Portugal. O fruto contém açúcares e um significativo teor em ácidos orgânicos, principalmente cítrico e málico, que explicam o sabor agridoce. É rico em antioxidantes.Com vinagres simples de fermentação submergida e Physalis, desenvolveram-se protótipos para conservas de fruta, adaptando a picklagem fresh pack (não fermentativa) de hortícolas a frutos doces. Por técnicas de blending e aromatização, formulou-se um vinagrete, optimizado para realçar características desejáveis, o aroma e a suavidade, tendo-se optado por uma matriz mista de vinagres de álcool e de vinho branco com adição de physalis em proporções definidas. Neste vinagrete, onde o fruto é preservado inteiro, a ausência de edulcoração, de tratamento térmico final e a produção prévia de extracto do cálice da physalis, introduz inovação e a mais-valia económica.Para os pickles, formularam-se combinações de vinagre de tipo/acidez diferentes (vínicos branco e tinto, de arroz, de fruta, de sidra, de álcool), ensaiando adições de licores, frutos e hortícolas (além de Physalis, mirtilo, murta, cebolinhas, couve-flor e cenoura), edulcorantes, especiarias e plantas aromáticas. Delinearam-se fórmulas de pickles agridoces aromatizadas, harmonizando cores, aromas e distintos sabores, conservando a acidez sui generis do vinagre. Nos protótipos de pickles fresh pack, a tecnologia de picklagem desenvolvida, que inclui operações de pré-salga, edulcoração, extração e aromatização múltipla, blending, adições de antioxidante (E300) e de ácido cítrico (E 330) e nalguns protótipos, tratamento térmico final, revelam-se essenciais na qualidade e estabilidade do produto. Os frutos exibem aspecto, aroma e sabor agradáveis e surpreendentes, cores brilhantes e a firmeza desejável, tanto nos protótipos de vinagrete como nas conservas fresh pack. Os picklestêm dupla utilização: o consumo dos frutos e da infusão como vinagre de mesa. Para avaliara sua qualidade e segurança e estabelecer uma caracterização sumária, os protótipos foram sujeitos a um conjunto de análises laboratoriais físico-químicas, reológicas, microbiológicas e sensoriais. Todos os protótipos cumprem os critérios de estabilidade para produtos vinagreiros compostos (pH < 3,5 e acidez total > 3,6% (m/v)).

The yacon is considered a functional food, because of its content of soluble fiber, the fructooligosaccharides (FOS), however it has a short shelf life and low volume production, producing an alcoholic fermented as an alternative for these problems. Thus, the aim of the study was to develop the alcoholic beverage, monitoring chemical changes during the elaboration process and aging (one year). After that time the antioxidant potential, the methanol content and an sensory analysis were conducted. The roots of yacon underwent alcoholic fermentation and the broth was monitored (temperature, pH, total acidity and soluble solids content) during ten days of the first (fast) fermentation and (density, ash, total and volatile acidity, tannins and sugars), during ninety days of slow stage of fermentation. At the end of the slow fermentation, the total acidity was the only requirement that varied significantly (p <0.05), decreasing over three months . During a year of aging were monitored ash, total acidity, volatile acidity, free and total SO2, the reducing sugar, sucrose, phenolic compounds and fructooligosaccharides (FOS). The volatile and total acidity increased significantly (p <0.05), over time, but at the end still retained within the law. As for the sugars, including FOS, were consumed during this period, sugesting the ability of yeast to hydrolyze the soluble fiber. The free and total SO2 decreased significantly, showing its performance against oxidation product. At the end of aging, methanol content presented was within those permitted by law, a good antioxidant potential and considerable profile and sensory acceptance. Thus, there was able to produce a fermented alcoholic from yacon, within the standards of Brazilian law, thereby becoming an alternative to the consumption of the roots.

The culinary quality of rice still prevails as a determinant parameter in the selection of promising lines by genetic breeding programs. Rice cooker test is one of the methods most used by research and processing industries in evaluating the yield and texture of the cooked grains of cultivars released and / or new lineages under study. Normally, in the methodology, the homemade cooking is simulated and the sensorial test is carried out with a team of tasters selected and trained for this purpose, choosing those most promising lines. However, traditional sensory evaluation is a judicious and relatively time-consuming method, since it requires training, aptitude, people and product availability, and scales of classification of standardized attributes associated with instrumental scales whenever possible. An instrumental test for texture analysis of cooked rice that is standard, reliable, fast and reproducible and whose results are associated with sensorial evaluation is not yet available. The objective of this work was to adjust the scale of cooked rice texture notes in the sensorial analysis, through new standards and according to the sensitivity of the panel of tasters and demands of Brazilian industries. The objective of this study was to evaluate the grain quality of 55 rice genotypes with different levels of amylose by means of sensorial, physico-chemical and instrumental methods and to propose rules based on the association of laboratory data with the sensory data for validation of an application recently developed in free software, with the function of integrating the quality data and indicating the expected culinary quality for the sample. Prediction models for sensory evaluation were expanded through statistical methods such as multiple regression, polytomic logistic regression, and principal component analysis. The results showed that 70% of the parameters of the viscoamilographic profile were associated to the sensory analysis data, followed by 68% and 62% for the instrumental analysis of texture and for the combination of the amylose content and the gelatinization temperature of the samples, respectively. The results of the multiple regression showed a high predictive power, with four significant variables (pejity and instrumental hardness, peak viscosity and final viscosity), indicating a great association of these values with the sensorial test. The viscoamilographic measurements of RVA (peak viscosity, trough, final viscosity, setback and peak time) also presented high predictive power of the instrumental texture with 77% of the total variance explained by the two main components. From these data, it was possible to create value rules for the development of a free software application in the prediction of rice cooking quality. The parameters used and the prediction models used allowed the data from the instrumental tests to predict the most probable classification of the culinary quality, without the necessity of the sensorial test itself.

Contextualizing the contents of chemistry subjects in a playful way is a way to contribute to the teaching/learning process in a pleasant and effective way, in addition to arousing the interest of students. In this context, this work aimed to develop a didactic sequence on organic functions, the oxygenated and nitrogenous ones, and on the solubility of organic compounds based on the theme Sensory Analysis. The activities were applied in a class of the 3rd Grade of High School of a Public School in the city of Itacoatiara. The methodological procedures for the elaboration of this project were based on the quali/quant approach, characterized by using the results of one method to assist in the interpretation of the other method and thus discover the paradox that leads to reconsider the research question. The teaching methodology followed a didactic sequence that included the following activities as a teaching instrument: a memory game, a Quiz and Experimentation with the use of smell and tasting. As a result, qualitative reports were obtained to verify the students' perception of knowledge and understanding of the subjects, as well as questionnaires and quantitative graphs that showed that the methodology used contributed to the students' learning, allowing them to understand the content Organic Functions in a dynamic way. and attractive, providing them with fun, knowledge, socialization, proactivity and authenticity. The graphs generated with data from the questionnaires show that in the Final Questionnaire there was a greater amount of positive results in relation to the Initial questionnaire, with question 1 getting 37% more correct answers than in the Initial Questionnaire, question 2 with 48%, question 3 with 11%, question 5 with 42%, question 6 with 22%, question 7 with 26% and question 8 with 64%.

Os produtos cárneos processados de alta qualidade, em especial os presuntos curados de carne suína, tem sua produção originária dos países europeus e por isso é grande a demanda por este produto que está se popularizando pelos demais países, sendo a Espanha líder desta produção. O objetivo geral deste estudo foi caracterizar presuntos curados tipo Espanhol produzidos de forma experimental no Rio Grande do Sul, através do desenvolvimento de metodologia para treinamento de uma equipe sensorial, e realizar a caracterização da qualidade sensorial e físicoquímica deste produto. Foram analisados 8 tratamentos de presuntos curados tipo Espanhol com 24 meses de maturação, que possuíam duas variáveis: concentração de sal e dieta dos animais. A equipe sensorial foi formada através da seleção de julgadores por meio de testes como: reconhecimento de odores e gostos primários e teste triangular. A equipe realizou o perfil sensorial do presunto curado e verificou que não há diferença significativa entre os tratamentos para os atributos de aroma e sabor, havendo diferenças significativas para a aparência (marmoreio) e também para os atributos de textura. Nas análises físico-químicas de umidade e textura, apenas os tratamentos T3-70% e T3-100% não tiveram diferença significativa entre as concentrações de sal, já para a gordura intramuscular apenas o tratamento controle (T1-70% e T1-100%) não apresentou diferença significativa entre tratamentos. As análises de pH, cor da gordura e cor do músculo, tiveram resultados semelhantes aos encontrados na literatura para este produto. Conclui-se que foi possível caracterizar físico-química e sensorialmente o presunto curado tipo Espanhol.