MALTE DE VARIEDADES DE AMARANTO

Objetivou-se obter e avaliar o malte de amaranto, das espécies Amaranthus cruentus, com as variedades BRS Alegria e Verde, e Amaranthus caudatus, com a variedade Inca, produzidas no cerrado mato-grossense. Foi realizado teste de germinação com alternância no fotoperíodo. A qualidade do malte produzido foi avaliada pela análise do poder diastático e o rendimento. Observou-se, pela análise de fotoblastismo, que a variedade verde é fotoblástica neutra e BRS Alegria e Inca são pouco tolerantes à luz constante. O poder diastático, medido pelo índice WK variou em função da temperatura e variedades sendo que a variedade Inca teve maior rendimento e poder diastático (187,4 WK) à temperatura de 25 °C; a temperatura de 25 °C produziu maltes com maior poder diastático, da ordem de 168,4 WK; A variedade BRS Alegria teve menor poder diastático, sendo menos indicada para a produção de malte para fins cervejeiros. Os resultados foram satisfatórios para a produção de bebidas lácteas maltadas, no entanto, para fins cervejeiros, novos ensaios de maltagem devam ser conduzidos, na tentativa de elevar o poder diastático do malte deste pseudocereal para valores próximos do mínimo recomendado para este fim, que é de 220 WK. Palavras-chave: Amaranthus cruentus; Amaranthus caudatus; BRS Alegria; fotoblastismo; poder diastático. Amaranth varieties malt ABSTRACT: The objective of this study was to obtain and evaluate malt amaranth, of the species Amaranthus cruentus, with BRS Alegria and Verde varieties, and Amaranthus caudatus, with Inca variety. Germination test was performed with alternating photoperiod. The quality of the malt produced was evaluated by analyzing the diastatic power and the yield. It was observed, by the analysis of photoblastism, that the Verde variety is photoblastic neutral and BRS Alegria and Inca are poorly tolerant to constant light. Diastatic power, measured by the WK index, varied as a function of temperature and varieties, with the Inca variety having higher yields and diastatic power (187.4 WK) at a temperature of 25 °C; the temperature of 25 °C produced malts with greater diastatic power, in the order of 168.4 WK; The BRS-Alegria variety had lesser diastatic power, being less suitable for the production of malt for brewing purposes. The results were satisfactory for the production of malted dairy beverages, however, for brewing purposes, new malting tests should be conducted, in an attempt to raise the diastatic power of the malt of this pseudocereal to values ​​close to the minimum recommended for this purpose, which is 220 WK. Keywords: Amaranthus cruentus; Amaranthus caudatus; BRS Alegria; photoblastism; diastatic power.

STUDY OF THE ANTAGONISTIC ACTIVITY OF LACTIC ACID BACTERIA AGAINST ESCHERICHIA COLI (E.COLI)

В современное рыночное время наряду с производством чистых молочных продуктов встречаются производства, производящие продукцию с добавлением в ее состав бесполезных добавок. Поэтому одним из важных вопросов является изучение качественных показателей существующих продуктов в производстве молочных напитков, в том числе, на рынке. Известно, что к качественным определяющим факторам молочных напитков относятся такие показатели, как содержание витаминов, углеводов, белков, жиров и кислотность.Кроме того, проявлением кисломолочными бактериями антагонистических свойств, особенно к штамму Escherichia coli, определяет их важную роль в организме. In modern market times, along with the production of pure dairy products, there are industries that produce products with the addition of useless additives to its composition. Therefore, one of the important issues is to study the quality indicators of existing products in the production of dairy beverages, including ones on the market. It is known that the qualitative determinants of milk drinks include such indicators as the content of vitamins, carbohydrates, proteins, fats and acidity. Also, the manifestation of antagonistic properties in fermented milk bacteria, especially against Escherichia coli strain, determines their important role in the body.

Current Trends in Non-Dairy Probiotics and Their Acceptance among Consumers: A Review

Probiotics are defined as formulations of live microorganisms that exert health benefits mainly through their action on gut and gastrointestinal tract when consumed in vital amounts. Consumers have become more health conscious now and they are searching for health probiotic equivalents. Looking upon the health benefits conferred by probiotics, the present review emphasizes the recent developments and commercialization of non-dairy probiotic products in different forms worldwide. Dairy probiotics are known to induce allergy and intolerance to lactose among the consumers. The chief benefits of non-dairy beverages specifically fruit juices are their nutritional values, flavor and refreshing quality. The diverse food mediums of dairy food carriers are the major limitations for the survival of the probiotics whereas the probiotic strains from non-dairy sources are acceptable. In addition to the viability of the probiotics used in fermented products of non-dairy origin, functional and technological characteristics are tremendously vital to get modest benefits in the global market.

International Analysis of the Nutritional Content and a Review of Health Benefits of Non-Dairy Plant-Based Beverages

Concerns about environmental impact and sustainability, animal welfare, and personal health issues have fueled consumer demand for dairy alternatives. The aim of this study was to conduct a cross-sectional survey of plant-based non-dairy beverages from three different continents (USA, Australia, and Western Europe) to assess their nutritional content and health profile. A total of 148 non-dairy beverages were analyzed from the nutrition label and ingredients listed on the commercial package or from the information located on the website of the manufacturer or retailer. The different types of beverages were extracts of nuts or seeds (n = 49), grains (n = 38), legumes (n = 36), coconut (n = 10), and mixed blends (n = 15). On average, the plant-based beverages generally scored well in terms of not containing high levels of sodium, saturated fat, or calories. Over half of the beverages were fortified with calcium to levels equal to or greater than that of dairy milk. The protein content varied from 0 to 10 g/serving. Levels of vitamin D and B12 fortification were quite low. Consumers should be informed of the nutritional profile and potential health benefits of plant-based dairy alternatives as the nutritional content can vary greatly between the different types of beverages.

Assessment of trace of aflatoxins AFB1 and AFB2 in non-dairy beverages by molecularly imprinted polymer based micro solid-phase extraction and liquid chromatography-tandem mass spectrometry

A selective molecularly imprinted polymer (MIP) adsorbent was synthesised and used in a batch micro-solid phase extraction format for isolating aflatoxins (AFB1, and AFB2) from non-dairy beverages before liquid chromatography-tandem...