Preliminary Results for Improving the Colloidal Stability of Sunflower Tahini and Halva Products by Wax Based Oleogelation Mechanism

Halva is a confectionery product based on nougat and different oilseeds paste called tahini. The oil separation during storage has been considered a normal and natural phenomenon, but current trends consider this process a defect that gives a depreciated commercial appearance. Thus, the aim of this work was to assess the influence of edible waxes addition on the stability, textural changes, and sensorial acceptance of sunflower halva. Firstly, tahini samples containing several waxes (sunflower, carnauba, rice bran and beeswax) in different concentrations (1%, 2%, 3%) were prepared and their textural parameters and colloidal stability (CS) during storage was determined. The samples (excepting the 1% containing beeswax) demonstrated higher CS (p<0.05) as compared to the reference prepared without wax. The main effects: wax type and storage time, accounted 51.64%, and 18.58%, respectively of the tahini CS variability. When it comes for the halva, the CS of all samples containing different waxes (excepting the sample with 1% beeswax) showed statistically significant (p<0.05) higher values in comparison to the reference which registered the lowest CS (94.06%).

Validation of Antibacterial Systems for Sustainable Ceramic Tiles

Ceramic tiles are bacteriostatic materials; however, the COVID-19 emergency has pushed tile producers to improve surfaces’ antibacterial properties. The aim of this work was to validate a silver-based antibacterial treatment applied to porcelain stoneware tiles based on natural and waste materials, thus correlating surface functionalization to tile composition and relevant physical, microstructural, and textural parameters. The treatment was applied before firing, with and without a polymeric primer. Antibacterial activity tests, stain resistance tests, and contact angle measurements were carried out on fired tiles. Further investigations were made by SEM and optical profilometry in order to study the morphological–structural profile of tile surfaces. Results showed strong antibacterial activities for all the functionalized tiles, which were mainly correlated to the morphological and textural parameters of ceramic surfaces, as well as the presence of the polymeric primer.

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents in protein, dietary fiber and bioactive compounds make them ideal candidates for use in foods in efforts to improve their nutritional profiles. This trend is in line with the consumer’s growing demand for more plant-based foods. The present review paper explores different studies focused on the use of common edible mushrooms as an ingredient and additive replacer by using them in fresh, dried, or even extract forms, as meat, fat, flour, salt, phosphates, and antioxidant replacers. The replacement of meat, fat, flour, and salt by mushrooms from commercial species has been successful despite sensorial and textural parameters can be affected. Moderate concentrations of mushrooms, especially in powder form, should be considered, particularly in non-familiarized consumers. In the case of antioxidant and antimicrobial properties, results are variable, and more studies are necessary to determine the chemical aspects involved.

GEOQUÍMICA E PETROGRAFIA DE DEPÓSITOS QUATERNÁRIOS DA PORÇÃO SW DA PRAIA BRAVA, ARMAÇÃO DOS BÚZIOS, RJ, BRASIL: EDFRX E DIFRAÇÃO A LASER

Resumo: Este artigo apresenta os dados geoquímicos e petrográficos de sedimentos praiais da região SW da Praia Brava (PB) em Armação dos Búzios-RJ. Buscamos discutir os processos de intemperismo químico e proveniência, bem como, analisar o ambiente geoquímico e a sua relação com as fontes autóctones. Neste estudo foram utilizadas análises petrográficas, parâmetros texturais na distribuição de partículas, geoquímica e estatística com auxílio de Laser Difraction e Fluorescência de Raios-X com Energia Dispersiva. Os sedimentos estudados são compostos essencialmente de granadas, biotita, piroxênio (diopsídio e augita?), epidoto, monazita, hornblenda, ilmenita, zircão, rutilo, titanita, silimanita, cianita, além de quartzo. Os sedimentos investigados são reflexo dos litotipos encontrados regionalmente, indicando possivelmente uma forte correlação entre as rochas-fonte e os depósitos sedimentares. O ambiente de oxirredução é demarcado pela presença de óxidos de Fe, provavelmente hematita. O índice de alteração calculado suporta um grau moderado, onde micas são preservadas, totalmente ou em partes. Palavras-Chave: Sedimentos Inconsolidados; Depósitos Praiais; Intemperismo Químico. GEOCHEMISTRY AND PETROGRAPHY OF QUATERNARY DEPOSITS FROM SW OF PRAIA BRAVA BEACH, ARMAÇÃO DOS BÚZIOS, RJ, BRAZIL: EDFRX AND LASER DIFRACTION Abstract: This article presents the geochemical and petrographic data of beach sediments from the SW region of Praia Brava (PB) in Armação dos Búzios-RJ. We seek to discuss the processes of chemical weathering and provenance, as well as to analyze the geochemical environment and its relationship with autochthonous sources. In this study, petrographic analyzes, textural parameters in particle distribution (Laser Difraction), geochemistry (X-Ray Fluorescence with Dispersive Energy) and statistics were used. The studied sediments are essentially composed of garnets, biotite, pyroxene (diopside and augite?), epidote, monazite, hornblende, ilmenite, zircon, rutile, titanite, silimanite, kyanite, and quartz. The investigated sediments are similar to the lithotypes found regionally, thus possibly indicating a strong correlation between source rocks and sedimentary deposits. The redox environment is marked by the presence of Fe oxides, probably hematite. The alteration index supports a moderate degree, where micas are preserved, in whole or in part. Keywords: Unconsolidated Sediments, Beach Deposits; Chemical watering. GEOQUÍMICA Y PETROGRAFÍA DE DEPÓSITOS CUTERNARIOS DE LA PORCIÓN SW DE PRAIA BRAVA, ARMAÇÃO DOS BÚZIOS, RJ, BRASIL: EDFRX Y DIFFRACCIÓN LÁSER Resumen: Este artículo presenta los datos geoquímicos y petrográficos de sedimentos de playa de la región SO de Praia Brava (PB) en Armação dos Búzios-RJ. Buscamos discutir los procesos de meteorización química y procedencia, así como analizar el entorno geoquímico y su relación con fuentes autóctonas. En este estudio se utilizaron análisis petrográficos, parámetros texturales en distribución de partículas, geoquímica y estadística con la ayuda de Difracción Láser y Fluorescencia de Rayos X con Energía Dispersiva. Los sedimentos estudiados están compuestos fundamentalmente por granate, biotita, piroxeno (¿diópsido y augita?), Epidota, monacita, hornblenda, ilmenita, circón, rutilo, titanita, silimanita, cianita, además de cuarzo. Los sedimentos investigados son un reflejo de los litotipos encontrados regionalmente, lo que posiblemente indique una fuerte correlación entre las rocas generadoras y los depósitos sedimentarios. El entorno redox está delimitado por la presencia de óxidos de Fe, probablemente hematita. El índice de cambio calculado admite un grado moderado en el que se conservan las micas, ya sea total o parcialmente. Palabras clave: Sedimentos no consolidados; Depósitos en la playa; Meteorización química.

Textural properties of extruded snack products formulated with deboned poultry meat and brewer’s spent grain

The incorporation of protein- and fibre-rich ingredients into starch-based extruded snacks is of interest for obtaining healthy products. However, development of this type of product has been limited, since protein and dietary fibre have negative effect on textural properties of extruded snacks. In the present study, response surface methodology was used in order to evaluate the effect of different ratios of mechanically deboned poultry meat (MDPM) and brewer’s spent grain (BSG), as well as screw speeds, on hardness, firmness and crispiness of the extrudates produced. Regression analysis showed that BSG and screw speed had significant effects on all textural parameters, while MDPM had a significant effect only on the crispiness of snack products.

Effects of using chia (Salvia hispanica L.) mucilage and different cooking procedures on quality parameters of beef patties

This study was carried out to investigate the effects of chia (Salvia hispanica L.) mucilage (CM) as a fat replacer in grilled or pan-fried beef patties. For this purpose, beef fat was replaced by CM at levels of 0, 25, 50, and 75%. The use of CM and cooking method affected cooking-related parameters. Cooking yield was lower in pan-fried patties, while the addition CM increased the cooking yields. Moisture retention, shrinkage, changes in diameter, and thickness of grilled patties were improved compared to the pan-fried samples. The addition of CM increased moisture retention, while shrinkage values decreased. Results of our investigation revealed that CM retarded oxidative changes in pan-fried patties. Textural parameters and sensory properties of samples were not negatively affected by the addition of CM.

Effects of Dry Sourdough on Bread-Making Quality and Acrylamide Content

The aim of this study was to investigate the possibility of reducing the acrylamide content of bread samples obtained from wheat flour with a high extraction rate by adding a dry sourdough (SD) into the bread recipe. According to the data obtained, compared to the control sample the acrylamide content was significantly reduced (p < 0.05) by more than 50% for the bread samples in which low levels of SD of 1–3% were added to wheat flour. More so, due to the fact that SD affects bread quality, its technological effects on bread making have been investigated. The dough’s rheological properties (mixing and pasting using Mixolab, extension using Alveograph, fermentation using Rheofermentometer), falling number value, and bread quality parameters (loaf volume, porosity, elasticity, color, textural and sensory qualities) have been investigated. In general, SD addition caused a weakening effect on wheat flour dough, an increase in the total volume of CO2 produced during fermentation and a decrease in the falling number value. On bread quality, SD addition improved bread physical characteristics, darkened the bread crumb and crust, decreased the textural parameters (firmness, gumminess, cohesiveness and resilience) and improved the bread sensory characteristics for the samples with the addition of 1–2% SDto wheat flour.

Surface Studies on Glass Powders Used in Commercial Glass-Ionomer Dental Cements

The surface properties of three commercial ionomer glass powders, i.e., Fuji IX, Kavitan Plus and Chemadent G-J-W were studied. Samples were analyzed by X-ray fluorescence spectroscopy (XRF), and the density was determined by gas pycnometry. Morphology was studied using scanning electron microscopy (SEM) and laser diffraction (LD) technique, whereas low-temperature nitrogen sorption measurements determined textural parameters like specific surface area and pore volume. Thermal transformations in the materials studied were evaluated by thermogravimetric analysis (TGA), which was carried out in an inert atmosphere between 30 °C and 900 °C. XRF showed that Fuji IX and Kavitan Plus powders were strontium-based, whereas Chemadent G-J-W powder was calcium-based. Powders all had a wide range of particle sizes under SEM and LD measurements. Specific surface areas and pore volumes were in the range 1.42–2.73 m2/g and 0.0029 to 0.0083 cm3/g, respectively, whereas densities were in the range 2.6428–2.8362 g/cm3. Thermogravimetric analysis showed that the glass powders lost mass in a series of steps, with Fuji IX powder showing the highest number, some of which are attributed to the dehydration and decomposition of the polyacrylic acid present in this powder. Mass losses were more straightforward for the other two glasses. All three powders showed distinct losses at around 780 °C and 835 °C, suggesting that similar dehydration steps occur in all these glasses. Other steps, which differed between glass powders, are attributed to variations in states of water-binding on their surfaces.

Exploring the Potential of Andean Crops for the Production of Gluten-Free Muffins

The aim of this study was to determine the potential of Andean Crop Flours (ACF) to develop muffins suitable for people with celiac disease or gluten intolerance, as these flours do not contain gluten in their composition. The physico-chemical, rheological, microbiological and sensory properties of muffins from different blends of the following ACF were evaluated: camote (Ipomea batatas), oca (Oxalis tuberosa), achira (Canna indica) and mashua (Tropaeolum tuberosum), formulated with sucrose or sucralose. Wheat muffins with sucrose were used for control purposes. The effect of 5-day storage on color, texture and microbiology was also studied. The use of ACF sharply increased the amount of total dietary fiber, while fat and protein contents were slightly lower with respect to the control. Regarding color, formulations with ACF resulted in darker products, showing an important decrease in L* and b* values while a* increased in all ACF formulations. According to their rheological properties, all doughs showed an unstructured and viscous behavior, and the mixture of camote, achira and mashua with sugar was very similar to wheat muffin. On textural parameters, there was an increasing (p < 0.0) effect on firmness and chewiness noticeable on day 5 in all samples. The resultant muffins were considered safe products due to low counts of total microorganisms, molds and yeasts and the absence of Enterobacteria and Staphylococcus aureus during storage. Muffins with ACF showed good overall acceptability, especially muffins containing sucralose, which obtained the highest score. This study showed that ACF could be used as an alternative raw material in the preparation of gluten-free muffins with good nutritional quality, thus providing a useful alternative for underused crops.

​Physico-chemical and Texture Analysis of Ice Cream Prepared by Incorporating Various Spices

Background: Spices are widely cultivated in India across various states, which promote the opportunity for the development of spices incorporated products, delivering health benefits along with flavour and taste in the functional food market. Hence, the present study was undertaken to develop exotic foods such as spices incorporated ice cream by inclusion of selected spices viz., fenugreek, coriander, black cumin and cinnamon. Methods: The ice cream was formulated with spice powders at different equal incorporation levels of 1%, 1.5% and 2% and compared with control. The developed ice cream was investigated for their sensory characteristics, physico-chemical properties, textural parameters and microbial analysis. Result: The spice powders with 1.5% incorporation level in ice cream showed higher overall acceptability than others. Among the physico-chemical properties, the melting rate of spices incorporated ice cream was found to be in the range of 1.20 to 1.41 g/min. The overrun of the developed ice cream was found to be in the range of 48.57 to 53.09%. The hardness of the developed ice cream was found to be in the range of 2280.77 to 2485.04g. The results of the present study suggested that the incorporation of different spices in the form of powders improved the flavor and the textural parameters recorded higher values as the inclusion levels are high.