scholarly journals Proximal, Microbiological and Nutritional Characterization in Chinese Potato Flour of the White Variety Colocasia Esculenta for Application in Functional Foods

2021 ◽  
Author(s):  
F. López ◽  
L. Arboleda ◽  
V. González
Keyword(s):  
Functional Foods ◽  
Colocasia Esculenta ◽  
Human Consumption ◽  
Microbiological Analysis ◽  
Potato Flour ◽  
White Variety ◽  
A Value ◽  
Palabras Clave

The study presents a qualitative-quantitative scope through descriptive statistics for the variables studied with its analyses, with the objective of performing physical, proximal, microbiological and contained characterization of amino acids in Chinese potato flour of the white variety Colocasia esculenta for its application in functional foods. By obtaining the flour, the proximal percentages are evaluated; moisture 9.01%, ash 2.24 ± 0.15% protein 2.02 ± 0.02% fiber 4.25 ± 0.26% and fat 0.43 ± 0.15%. Additionally, the physical-chemical analyses carried out on the flour obtain a pH of 6.66 ± 0.10% acidity (oxalic) 2.24 ± 0.00% Brix degrees 2 ± 0.50%. The nutritional values reported in the Chinese potato flour of the white variety lies mainly in its content of Methionine with a value of 21.15%, Alanine with 10.43%, Isoleucine with 8.08%, Threonine with 7.41%, Histidine with 3.65% and lysine with 3.10%. Finally, the microbiological analysis of the product is determined, concluding that they are within the parameters established in wheat flours with the INEN 616: 2006 standard; thus it is considered of good quality, suitable for human consumption and consequently, for use in the food industry. Therefore, it can be used as functional food or be transformed through the use of different techniques, thus being an important plant genetic resource to improve the nutritional quality of food, productivity, food health, as well as the protection and prevention of diseases in areas of the equator with high levels of malnutrition. Keywords: characterization, nutritional food, Chinese potato, industrialization, flour. Resumen El estudio presenta un alcance cualitativo-cuantitativo mediante la estadística descriptiva para las variables estudiadas con sus respectivos análisis y el objetivo de realizar la caracterización física, proximal, microbiológica y contenida de aminoácidos en harina de papa China de la variedad blanca Colocasia esculenta para su aplicación en alimentos funcionales. Mediante la obtención de la harina se evalúa los porcentajes proximales; humedad 9,01%, cenizas 2,24 ± 0,15% proteína 2,02 ± 0,02% fibra 4,25 ± 0,26% y grasa 0,43 ± 0.15%. Además, los análisis físico-químicos realizados en la harina se obtiene un pH de 6,66 ± 0,10% acidez (oxálico) 2,24 ± 0,00% grados Brix 2 ± 0,50%. Los valores nutricionales reportados en la harina de papa China de la variedad blanca radica principalmente en su contenido de Metionina con un valor de 21,15%, Alanina 10,43%, Isoleucina 8,08%, Treonina 7,41%, Histidina 3,65% y lisina con el 3,10%. Finalmente, se determina el análisis microbiológico del producto concluyendo que se encuentran dentro de los parámetros establecidos en harinas de trigo con la norma INEN 616:2006 de este modo se considera de buena calidad, apta para el consumo humano y consecutivamente empleada en industria alimentaria. Por lo que, puede ser utilizado como alimento funcional o ser trasformado mediante la utilización de distintas técnicas siendo así un importante recurso fitogenético para mejorar la calidad nutricional de los alimentos, la productividad, la 171 sanidad alimentaria, así como la protección y prevención de enfermedades en zonas del ecuador con altos niveles de desnutrición. Palabras clave: caracterización, alimento nutricional, papa China, industrialización, harina.

scholarly journals Volumetric Quantification and Quality of Water Stored in a Mining Lake: A Case Study at Reocín Mine (Spain)

Minerals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 212
Author(s):  
Noemí Barral ◽  
Raúl Husillos ◽  
Elena Castillo ◽  
Manuel Cánovas ◽  
Elizabeth J. Lam ◽  
...  
Keyword(s):  
Human Consumption ◽  
Business Opportunity ◽  
Manganese Zinc ◽  
Quality Of Water ◽  
New Business ◽  
Volumetric Quantification ◽  
Zinc Mine ◽  
Iron Manganese

This study deals with the potential use of water stored in a lake formed by Reocín’s old zinc mine, which has become the second most important reservoir in Cantabria, with a flow of 1300 L s−1. The methodology used is based on the hydrogeological and hydrochemical characterization of the area studied. A total of 16 piezometers were installed to monitor the amount and quality of water. Results obtained show a pH close to 8 and iron, manganese, zinc, and sulphate concentrations lower than 0.05 mg L−1, 0.05 mg L−1, 1.063 mg L−1, and 1305.5 mg L−1, respectively. The volume of the water stored in the lake amounts to 34 hm3. Measurements show that Fe, Mn, and Zn concentrations are below the limits acceptable for human consumption, according to the Spanish 0.2, 0.05, and 5.0 mg L−1 standards, respectively, while sulphate greatly exceeds the 250 mg L−1 limit accepted by the norm. Therefore, the water could be apt for human consumption after a treatment appropriate for decreasing the sulphate level by, for example, reverse osmosis, distillation, or ion exchange. Although industrial and energy uses are possible, the lake water could be utilized as a geothermal energy source. The management of the hydric resources generated when a mine is closed could improve the economic and environmental conditions of the zone, with all the benefits it brings about, thus allowing for compensating of the pumping cost that environmental protection entails, creating, at the same time, a new business opportunity for the company that owns the mine.

scholarly journals Obtaining Extruded Quinoa (Chenopodium Quinoa Willd) Flavor to Vanilla, Chocolate, Passion Fruit and His Industrial Process

2021 ◽  
Author(s):  
Diego Villa Valdivieso ◽  
Mabel Parada Rivera ◽  
Marlene García Veloz
Keyword(s):  
Chenopodium Quinoa ◽  
Industrial Process ◽  
Preference Test ◽  
Passion Fruit ◽  
Raw Material ◽  
Industrial Processes ◽  
Human Consumption ◽  
Daily Production ◽  
Palabras Clave

The main objective of this work was to design the industrial process for the elaboration of quinoa extruded (Chenopodium quinoa Willd) of vanilla, chocolate and passion fruit flavors. The first step was the physical, bromatological and microbiological characterization of the raw material according to the ‘NTE INEN 1673 (2013): Quinoa Requirements’. Next, both the laboratory and industrial processes were performed, in which the unitary operations suitable for precise design were determined, including extrusion, evaporation, mixing and drying. Simultaneously, data of the necessary processes were taken (humidity, temperature and time) which facilitated all engineering calculations essential to generate a daily production using 17 kg of natural quinoa extrude to obtain 22,702 kg of vanilla, 23,491 kg of chocolate or 24,137 kg of passion fruit values that were determined by mass balances. With these processed samples, a sensory evaluation was conducted using a preference test in which the vanilla flavor obtained a 63.03% acceptability, followed by passion fruit with 20.72%, and finally chocolate with 16.22%. Once it was completed, the design was validated through the ‘NTE INEN 2570 (2011): grain, cereal and seed snacks. Requirements’, recording values within the limits recommended by the norm. Thus, the product is suitable for human consumption. Keywords: Humidity, Extrusion, Mass balance, food safety, Statgraphycs (software). Resumen El presente trabajo tuvo por principal objetivo diseñar el proceso industrial para la elaboración de extruido de quinua (Chenopodium quinoa Willd) sabor a vainilla, chocolate y maracuyá, donde para cumplirlo se inició con la caracterización física, bromatológica y microbiológica de la materia prima acorde a la ‘NTE INEN 1673 (2013): Quinua. Requisitos.’, seguido a esto se desarrolló el proceso tanto a nivel de laboratorio como industrial en donde se determinaron las operaciones unitarias idóneas para un diseño preciso entre las que constan la extrusión, la evaporación, el mezclado y el secado, a la vez se tomaron los datos necesarios de las variables del proceso (humedad, temperatura y tiempo) que ayudarían a realizar todos los cálculos de ingeniería indispensables para generar una producción diaria que utiliza 17 kg de extruido de quinua natural para obtener 22,702 kg de vainilla, 23,491 de chocolate o 24,137 kg de maracuyá, valores que fueron determinados mediante balances de masa. Con las muestras elaboradas se procedió a realizar una ficha de evaluación sensorial utilizando una prueba de preferencia en la que el sabor de vainilla tuvo un 63,03% de aceptabilidad, seguido del de maracuyá con un 20,72% y por último el de chocolate con un 16,22%. Una vez se culminó el diseño se realizó su validación a través de la ‘NTE INEN 2570 (2011): Bocaditos de granos, cereales y semillas. Requisitos.’, registrando valores dentro de los límites recomendados por dicha norma, por lo tanto el producto es apto para el consumo humano. Palabras Clave: Humedad, Extrusión, Balance de masa, Seguridad alimentaria Statgraphycs (software).

scholarly journals Evaluation of fish handling techniques employed by artisanal fishers on quality of lethrinids and siganids fish genera at landing time along the Kenyan coast using sensory and microbiological methods

2013 ◽  
Vol 13 (60) ◽  
pp. 8167-8186
Author(s):  
OC Odoli ◽  
◽  
PM Oduor-Odote ◽  
B Ohowa ◽  
SO Onyango
Keyword(s):  
Western Indian Ocean ◽  
Quality Attributes ◽  
Human Consumption ◽  
Microbiological Analysis ◽  
Index Method ◽  
Fish Quality ◽  
Microbiological Methods ◽  
Kenyan Coast ◽  
Handling Methods

In artisanal fishery, traditional handling methods such as tossing fish onto the boat bottom or into woven mat baskets and gunny bags after capture are commonly employed. These practices accelerate fish spoilage due to cross contamination and exposure to high ambient temperature. This study aimed at investigating the effect of non-icing (onboard handling methods) on the quality of Lethrinids (Emperor fish, local name: Changu) and Siganids (Rabbitfish, local name: Tafi) landed along the Kenyan coast in comparison to iced fish. Monthly, samples were assessed by sensory methods using Quality Index Method (QIM), Total Viable Counts (TVC) and hydrogen sulphide (H2S) producing bacteria considered as specific spoilage organisms (SSO) counts for raw fish; Quantitative Descriptive Analysis (QDA) and Torry score for cooked fillets. Iced fish was characterised by better freshness quality attributes at landing time compared to non-iced at both landing sites. According to the QIM, iced treatment recorded better quality scores that were significantly different from non-iced groups (p<0.05) throughout the study with regard to fish genera. Cooked fillets showed both treatments to be within human consumption limits although non-iced fish were characterised by marginal quality attributes. Microbial assessment depicted TVC to be on average 102- 103 CFU/g and 103- 104 CFU/g in iced and non-iced Lethrinids respectively at both sampling sites. In Siganids higher numbers of 104- 105 CFU/g were recorded in non–iced group, with H2S producing bacteria constituting a higher proportion of TVC. Iced Siganids recorded 102 - 103 CFU/g throughout the study. Fish quality was reported to be inconsistent over the sampled month which reflects the large pressure systems of the Western Indian Ocean and the two distinct monsoon periods considered to differ in warmth. The major cause of deteriorated fish quality observed at landing time in the fishery was attributed to bacterial proliferation accelerated most importantly by non-icing onboard handling practises reported such as tossing fish onto the boat bottom or into woven mat baskets and gunny bags employed by the fishers. Sensory evaluation of cooked fillets and microbiological analysis showed fish was acceptable for human consumption regardless of handling method employed. This assures consumers of acceptable fish quality at landing time as long as good hygienic practices are observed at subsequent stages to consumption.

Impactos ambientais macroscópicos e qualidade microbiológica das águas em nascentes da área urbana de Santo Antônio do Monte – MG

2021 ◽  
Vol 10 (20) ◽  
pp. 87-101
Author(s):  
Alysson Rodrigo Fonseca ◽  
Roger Alexandre Nogueira Gontijo
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Minas Gerais ◽  
Microbiological Analysis ◽  
Class D ◽  
Palabras Clave ◽  
Impact Index ◽  
Class B ◽  
Thermotolerant Coliforms

Resumo Este trabalho teve como objetivo identificar e avaliar a qualidade ambiental e microbiológica de nascentes presentes na área urbana de Santo Antônio do Monte -Minas Gerais. Os impactos ambientais nas nascentes foram avaliados a partir da interpretação do Índice de Impacto Ambiental em Nascentes – IIAN. A análise microbiológica da água foi realizada através do Teste do Substrato Cromogênico (Colitest®), que mostra a presença ou ausência de coliformes totais e termotolerantes. Foram identificadas 14 nascentes, porém em quatro destas não foi possível a aplicação dos testes (nascentes 11, 12, 13 e 14), pois encontravam-se secas, soterradas ou tomadas pelo despejo de esgoto. Das nascentes avaliadas, nenhuma atingiu classificação "Ótima" (Classe A) ou "Boa" (Classe B). Apenas uma foi classificada como "Razoável" (Nascente 1; Classe C), cinco como "Ruim" (Nascentes 2, 3, 6, 7 e 8, Classe D) e quatro como "Péssima" (Nascentes 4, 5, 9 e 10, Classe E). Todas apresentaram resultados positivos para presença de coliformes totais e termotolerantes (Escherichia coli). Palavras-chave: Mananciais. Hidrologia. Poluição. Degradação. Abstract This work aimed to identify and evaluate the environmental and microbiological quality of springs present in the urban area of Santo Antônio do Monte -Minas Gerais. The environmental impacts on the springs were assessed based on the interpretation of the Environmental Impact Index on Springs - IIAN. The microbiological analysis of the water was performed using the Chromogenic Substrate Test (Colitest®), which shows either the presence or absence of total and thermotolerant coliforms. Fourteen springs were identified, but in four of them, the application of the test was not possible (springs 11, 12, 13 and 14), as they were dry, buried or taken over by sewage discharge. Out of the springs evaluated, none reached a classification of "Excellent" (Class A) or "Good" (Class B). Only one was classified as "Reasonable" (Source 1; Class C), five as "Bad" (Source 2, 3, 6, 7 and 8, Class D) and four as "Terrible" (Source 4, 5, 9 and 10, Class E). All the springs showed positive results for the presence of total and thermotolerant coliforms (Escherichia coli). Keywords: Springs. Hydrology. Pollution. Degradation. Resumen Este trabajo tuvo como objetivo identificar y evaluar la calidad ambiental y microbiológica de los manantiales presentes en el área urbana de Santo Antônio do Monte - Minas Gerais. Los impactos ambientales en los manantiales se evaluaron sobre la base de la interpretación del Índice de Impacto Ambiental en Manantiales – IIAM. El análisis microbiológico del agua se realizó por medio de la Prueba del Sustrato Cromogénico (Colitest®), que muestra la presencia o ausencia de coliformes totales y termotolerantes. Se identificaron 14 manantiales, pero en cuatro de ellos no fue posible aplicar las pruebas (Manantiales 11, 12, 13 y 14), ya que estaban secos, enterrados o absorbidos por la descarga de aguas residuales. De los manantiales evaluados, ninguno alcanzó clasificación de "Excelente" (Clase A) o "Bueno" (Clase B). Solo uno fue clasificado como "Aceptable" (Manantial 1; Clase C), cinco como "Malo" (Manantiales 2, 3, 6, 7 y 8, Clase D) y cuatro como "Muy malo" (Manantiales 4, 5, 9 y 10, clase E). Todos mostraron resultados positivos para la presencia de coliformes totales y termotolerantes (Escherichia coli). Palabras-clave: Mananciales. Hidrología Contaminación. Degradación.

scholarly journals QUALIDADE MICROBIOLÓGICA DAS CASCAS DO CAULE DE Tabebuia avellanedae Lor. ex Griseb. COMERCIALIZADAS EM SÃO LUÍS/MARANHÃO

2001 ◽  
Vol 2 (2) ◽  
Author(s):  
Flavia Maria Mendonça Do Amaral ◽  
Luís Marcelo Vieira Rosa ◽  
Denise Fernandes Coutinho ◽  
Luís Henrique Gonçalves ◽  
Maria Nilce Ribeiro
Keyword(s):  
Aspergillus Niger ◽  
Aspergillus Fumigatus ◽  
Aspergillus Flavus ◽  
Microbiological Quality ◽  
Simple Random Sampling ◽  
Human Consumption ◽  
Microbiological Analysis ◽  
Public Markets ◽  
Popular Medicine

A qualidade das cascas do caule de Tabebuia avellanedae Lor. ex Griseb. (Bignoniaceae), conhecida como pau d’arco roxo, largamente empregada na prática popular, foi avaliada realizando-se análise qualitativa de pesquisa para fungos. Em mercados públicos da capital maranhense foi realizada amostragem aleatória simples das bancas de venda de plantas para uso medicinal, totalizando doze bancas selecionadas. No período de setembro/2000 a fevereiro/ 2001, amostras das cascas do caule Tabebuia avellanedae, foram adquiridas, por compra, em triplicata, nessas localidades. Na análise microbiológica, fragmentos uniformes das amostras comerciais foram inoculados em placas com meios ágar Sabouraud dextrose e ágar batata, mantidas em temperatura ambiente de 5 a 7 dias. Ocorrido crescimento de colônias de fungos, realizou-se a técnica de microcultivo em lâmina, utilizando lactofenol azul de algodão como corante. A identificação das espécies de fungos foi fundamentada na morfologia macroscópica das colônias e no estudo dos órgãos vegetativos e de frutificação do fungo cultivado pela técnica de microcultivo. Foram identificados fungos Absidia ssp., Rhizopus ssp., Penicillium ssp., Aspergillus flavus, Aspergillus fumigatus e Aspergillus niger, este último presente em todas as amostras analisadas. Os resultados comprovam a má qualidade das amostras comerciais de pau d’arco roxo comercializadas em mercados de São Luís/MA; comprovando-se fungos não permitidos pela legislação vigente e literatura especializada; expondo o consumidor ao risco real de utilização de droga vegetal imprópria para o consumo, evidenciando-se, assim, a necessidade da adoção de programa de fiscalização, vigilância e controle de qualidade domaterial vegetal disponibilizado para comercialização para fins medicinais em mercados. MICROBIOLOGICAL QUALITY OF WOOD BARKS OF Tabebuia avellanedae Lor. ex Griseb. COMMERCIALIZED IN SÃO LUÍS/MARANHÃO Abstract The quality of wood barks of Tabebuia avellanedae Lor. ex Griseb. (Bignoniaceae), known as “pau d’arco roxo”, widely used in popular medicine, was evaluated by means of qualitative analysis of fungus. In public markets of the Maranhão capital it was carried through a simple random sampling of the sales banking of herbal medicinal, totaling twelve selected banking. During September/2000 to February/2001 samples of wood barks of Tabebuia avellanedae were acquired, by purchase in triplicate. In the microbiological analysis, uniform fragments of these commercial samples were inoculated in dishes with agar Sabouraud dextrose and agar potato held at room temperature from 5 to 7 days. After the growth in colonies of fungus, microcultive in lamina was made having blue lactophenol of cotton as ink. Identification of species of fungus was based on macroscopic morphology of colonies in the study of vegetative organs and of fructification ofmicrocultive cultivated fungus. Absidia ssp., Rhizopus ssp., Penicillium ssp., Aspergillus flavus, Aspergillus fumigatus e Aspergillus niger were identified, being this last one present in all analyzed samples. The results proved the bad quality of the samples of “pau d’arco roxo” commercialized at markets in São Luís/ MA; also proven not allowed fungus by legislation in validity and specialized literature, exposing customers to risks of using vegetal drugs which are unfit for human consumption, which evidences therefore the need of a program of inspection, vigilance and quality control of vegetal drugs available for sale with medicinal aim at market places.

scholarly journals CARACTERIZAÇÃO DE KEFIR DE LEITE QUANTO À COMPOSIÇÃO FÍSICO-QUÍMICA

2021 ◽  
Vol 4 (7) ◽  
pp. 1-13
Author(s):  
Géssica Fernanda da Silva FONTE ◽  
Ianca Carolina Magalhães GENTIL ◽  
Anelisa Doretto Freitas FURLAN
Keyword(s):  
Functional Foods ◽  
Chemical Characterization ◽  
Field Research ◽  
Fermented Milk ◽  
Raw Material ◽  
Physicochemical Composition ◽  
Physical Chemical ◽  
Probiotic Food

Com o passar dos anos, a busca por alimentos que melhorem a qualidade de vida tem sido aumentada, como por exemplo, os alimentos funcionais. O kefir é um tipo de leite fermentado produzido através da fermentação do leite usando os grãos, sendo estes, massas gelatinosas de cor branca ou amarelada que contêm leveduras e/ou bactérias. É um alimento probiótico, pois contém microrganismos presentes benéficos ao ser humano e, se consumido numa quantidade de, no mínimo, 106UFC/100 mL ou gramas do produto pode auxiliar na prevenção ou correção de alguns problemas de saúde, sendo eles diabetes, desnutrição, obesidade, doenças cardiovasculares e outras doenças crônicas não transmissíveis. O objetivo deste estudo foi cultivar 3 amostras de kefir à base de leite e realizar análises físico-químicas para quantificar e definir os elementos presentes neste alimento, como o teor de carboidratos, proteínas, umidade, cinzas e lipídeos. A metodologia aplicada para execução do trabalho ocorreu através de revisão bibliográfica utilizando como base artigos em periódicos científicos, livros, teses, dissertações e resumos de congresso, sendo selecionadas publicações entre 2015 e 2020, nos idiomas inglês, espanhol e português e pesquisa de campo, realizando o cultivo e as análises bromatológicas. Os resultados obtidos através da caracterização físico-química dos grãos de kefir são semelhantes aos relatados na literatura, havendo algumas diferenças decorrentes do clima, matéria-prima utilizada e cuidados no cultivo. Conclui-se assim que o kefir é um alimento benéfico à saúde, porém são necessários certos cuidados no cultivo e manejo para garantir sua qualidade.   CHARACTERIZATION OF MILK KEFIR REGARDING PHYSICOCHEMICAL COMPOSITION   ABSTRACT Over the years, the search for foods that improve the quality of life has increased, such as functional foods. Kefir is a type of fermented milk produced by fermenting milk using grains, which are gelatinous masses of white or yellowish color that contain yeast and/or bacteria.  It is a probiotic food, because it contains microorganisms present that are beneficial to humans and, if consumed in an amount of at least 106 CFU/100 mL or grams of the product, may help prevent or correct some health problems, including diabetes, malnutrition, obesity, cardiovascular disease, and other chronic non-transmissible diseases. This study aimed to cultivate 3 milk-based kefir samples and to conduct physicochemical analyses to quantify and define the elements found in this food, such as carbohydrate, protein, moisture, ash, and lipid content. The methodology used to carry out the study was a literature review based on articles in scientific journals, books, thesis, dissertations, and conference summaries, selecting publications between 2015 and 2020, in English, Spanish, and Portuguese, as well as field research, with cultivation and bromatological analysis. The results observed in the physical-chemical characterization of kefir grains are similar to those reported in the literature, with some differences resulting from climate, raw material used and cultivation care. It is thus concluded that kefir is a beneficial food to health, but it is necessary to take proper care in cultivation and management to ensure its health benefits. Descriptors: Functional foods. Probiotics. Cultured milk products.

scholarly journals Elaboração e caracterização físico-química e microbiológica da farinha da palma (Opuntia fícusindica Mill) em diferentes temperaturas

2015 ◽  
Vol 10 (2) ◽  
pp. 30
Author(s):  
D. S. Severo ◽  
A. S. Araújo ◽  
J. N. V. Deodato ◽  
C. C. M. Silva ◽  
G. S. Alves
Keyword(s):  
Microbiological Quality ◽  
Physicochemical Analysis ◽  
Human Consumption ◽  
Sustained Development ◽  
Productive Potential ◽  
Different Temperatures ◽  
Semi Arid Region ◽  
Semi Arid

<p>A Palma forrageira (<em>Opuntia fícusindica</em> Mill) é uma cactácea originária do México, porém bastante cultivada na região semiárida do nordeste. Na alimentação humana, geralmente, são usados em preparações culinárias os brotos de palma, os frutos <em>in natura</em> ou processados. Uma das maneiras de diversificar o uso da palma forrageira seriam a secagem e sua transformação em farinhas para incorporação em diversos produtos. Desta forma o objetivo deste trabalho foi avaliar a qualidade físico-química e microbiológica da farinha. As amostras foram coletadas na zona rural e transportadas para o laboratório do Centro Vocacional e Tecnológico /UFCG – Campus Pombal – PB, as mesmas foram desidratadas até a total retirada da umidade em estufa de circulação de ar nas seguintes temperaturas: 70, 80 e 90 °C, posteriormente passaram por um liquidificador industrial, em seguida por um moinho de facas para a obtenção da farinha. Após a obtenção foram realizadas as análises microbiológicas e analises físico-químicas. O emprego na alimentação humana, a palma forrageira é um grande potencial produtivo do Semiárido com alternativas sustentadas de desenvolvimento.</p><p><strong><em>P</em></strong><strong><em>reparation and physical chemistry and microbiological characterization of flour palm ( Opuntia fícusindica Mill ) at different temperatures</em></strong></p><pre><strong>Abstract: </strong>The Spineless cactus ( Opuntia fícusindica Mill ) is a cactaceous originally from Mexico, but rather grown in semi-arid region of the northeast. For human consumption, generally, they are used in culinary preparations the palm shoots, os frutos in natura ou processados. One way to diversify the use of cactus would be drying and processing into meal for incorporation into various products. Thus the aim of this study was to evaluate the physical - chemical and microbiological quality of the flour. The samples were collected in the countryside and transported to the laboratory and Technological Vocational Center / UFCG - Campus Pombal - PB, they have been dewatered to the full withdrawal of moisture in air circulating oven at the following temperatures: 70, 80 and 90 ° C, subsequently passed through an industrial blender, then by a slicer to obtain the flour. After obtaining it was conducted microbiological analyzes and physicochemical analysis. Employment in food , the cactus is a great productive potential with the Semi-Arid alternatives sustained development.</pre>

scholarly journals MICROBIAL FOOD SAFETY OF STREET FOODSAROUND THE VICINITY OF LSPU - SCCREGINA

2020 ◽  
Vol 8 (12) ◽  
pp. 75-80
Author(s):  
Regina E. Gloria ◽  
◽  
Ph. D Mary Jane D. Fuentes ◽  
DPA Zenaida O. Vitasa Ed. D. ◽  
◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Human Consumption ◽  
E Coli ◽  
Descriptive Research ◽  
A Value ◽  
Pathogenic Microbes ◽  
The Mean ◽  
High Level

Knowing the number of pathogenic microbes in the street foods such as Escherichia coli, coliform, and molds present in street foods around the vicinity of LSPU – SCC was the focused of the study. Determination of the quality of the street foods such as banana cue, kikiam, kwek – kwek, minane, and siomai of which has a high level of safety in the street food around the vicinity of LSPU – SCC were considered. This study utilized the Descriptive research design and the mean in testing and gathering of data. The results reveled that all the street foods tested were safe from E. coli with the mean of ocfu/g and all at lss than 10 cfu/g or 0 count which gathered Satisfactory remarks. However, the findings revealed that the banana cue, minane and siomai were safe from coliform while kwek and kikiam were not with a value of 2800 cfu/g. In addition, all the street foods tested were safe from molds and the total mean of all the microbes present were 987.47 cfu/g which means that the street foods were Unsatisfactory level with 100cfu/g and above count and revealed that only banana cue, minane, and siomai are safe for human consumption while large amount of microbes were found in kikiam, and kwek -kwek which means that they are not safe for human and may cause disease.

scholarly journals Sensory, physical-chemical and microbiological aspects of yoghurts and milk drinks thickened with cassava starch (Manihot esculenta Crantz)

2016 ◽  
Vol 7 (1) ◽  
pp. 27
Author(s):  
Kéllen Regina Demazzi ◽  
Kalyna Kayara Jacob ◽  
Andréia Andrade Freitas
Keyword(s):  
Microbiological Quality ◽  
Physicochemical Characteristics ◽  
Cassava Starch ◽  
Acceptance Testing ◽  
Microbiological Analysis ◽  
Manihot Esculenta Crantz ◽  
Fermented Product ◽  
Analytical Standards

Yogurt is a fermented product by specific microorganisms. It has rich nutrient composition and due to the fermentation process, there is lactose consumption, and therefore, it is an excellent substitute for those who have an intolerance to milk in natura. This study aimed to evaluate the sensory, physicochemical and microbiological quality of yogurts and dairy beverages thickened with cassava starch. The extraction of starch was previously prepared, then the beaten yogurt, probiotic and the dairy beverage were elaborated using cassava starch as a thickener in the concentration of 0.03 g. The physicochemical characteristics were evaluated where the acidity and pH were analyzed by the method of analytical standards by Adolfo Lutz. The microbiological analyzes of aerobic mesophilic count was performed according to the methodology described by Silva. The acceptance testing was conducted according to Dutcosky the test results were evaluated by analysis of variance (ANOVA) using the Sisvar software, the statistical differences by Tukey test. The results of pH and acidity ranged from 3.92 to 4.85 and 69 to 93 Dornic respectively. Regarding the microbiological analysis, the required microorganisms to the characterization of yogurt and probiotics were reached. In the sensory analysis the sample which obtained better acceptance in relation to texture and flavor was the yogurt with starch.

scholarly journals Uji Proximate Tepung Jagung dari Limbah Tongkol Jagung Pulut secara Fermentasi

2021 ◽  
Vol 1 (1) ◽  
pp. 1-4
Author(s):  
Mirnawati Mirnawati ◽  
Rizka Octavia
Keyword(s):  
Moisture Content ◽  
Agricultural Waste ◽  
Gravimetric Method ◽  
Corn Flour ◽  
South Sulawesi ◽  
A Value ◽  
Waste Production ◽  
Waxy Corn

Waxy corn is widely developed in several areas in South Sulawesi. From year to year the productivity of pulut corn has increased, this also shows that agricultural waste production has also increased. The agricultural waste produced by corn is cobs. The purpose of this study was to determine the processing of pulut corn cobs into corn flour and to determine the characterization of the quality of corn flour, especially the proximate test based on SNI standards. The research method is the gravimetric method, the results of the corn flour test show that the proximate content (moisture content, ash content, and protein content) with successive values of 0.07%, 17.49%, 1.9 x 106 has met the standard standards. Indonesian National (SNI) (SNI 01-3751-2009), except for moisture content with a value of 14.32% which indicates that corn flour has a short shelf life. Waxy corn is widely developed in several areas in South Sulawesi. Pulut corn contains 100% amylopectin which provides a sweet, fluffier taste and good texture.

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