In Brazil, although it is qualified as a major world producers, however, the production losses are high. Nevertheless, these losses can be reduced by processing the fruit 'unsuitable' for consumption into products based on green banana (pulp, rind and flour). The green banana flour shows enhanced nutrition value, with higher contents of mineral, dietary fiber, resistant starch, and total phenolics, for use in Brazilian irradiated ready - to eat foods, such as bread, macaroni, among others. Food irradiation has been identified as safe technology to reduce risk of foodborne illness as part of high-quality food production, processing, handling and preparation. Food irradiation utilizes a source of ionizing energy that passes through food to destroy harmful bacteria and other organisms. Often referred to as 'cold pasteurization', food irradiation offers negligible loss of nutrients or sensory qualities in food as it does not substantially raise the temperature of the food during processing. The object of this work was to determine the effect of gamma irradiation on microbiological analyses of the: the number of mesophiles, total coliforms at 35 deg C, coliforms at 45 deg C, Staphylococcus aureus and Salmonella spp of the green banana flour, commercially found in the Brazilian market. The microbiological analyses were carried out in conformity with the methodologies described at the Faculty of Veterinary Medicine, according to the current legislation. Irradiation was performed in a {sup 60}Co Gammacell 220 (AECL) source, with dose of 3kGy at IPEN/CNEN-SP. In samples of Brazilian green banana flour, irradiated at 3 kGy, the growth of all microorganisms (mesophiles, total coliforms at 35 deg C, coliform at 45 deg C and Staphylococcus coagulase positive) were reduced. As a result, the application of the irradiation technique may be recommended to enhance the food safety. (author)
Bakery and intermediate moisture food products like breads, dried fruit, cereals, cookies and crackers can benefit from irradiation processing. However, irradiated lipid - rich products must be assayed carefully in terms of safety, nutrition and acceptability. In the integral biscuits, the ready-to-eat industrialized sunflower whole grain cookies, the sources of vitamin E are oils, seeds, nuts and cereal grains and also, the ready- to-eat sunflower whole grains. Vitamin E represents an essential component in human nutrition required for the preservation of lipids in stable form in biological systems and also in foods. The possibility of using gamma irradiation to improve the microbiological and fungal quality of different foods has been studied and is nowadays applied commercially. Usually, macro and micronutrients, essential amino acids, essential fatty acids, minerals, trace elements and most vitamins not suffer significant losses in irradiated food process. In this work, data about on the effects of ionizing radiation on the vitamin E content and nutritional analysis (carbohydrate, proteins, lipids, alimentary fiber, volatile substances and ashes) of sunflower whole grain cookies. These samples were treated with gamma irradiation and their changes evaluated in vitamin E content and physicochemical analysis. Irradiation was performed in a 60Co Gammacell 220 source at doses of 3 kGy. For vitamin E (as σ-tocopherol) determination a method based on colorimetric measurements was used. The physicochemical analysis were performed by standard methods. Irradiation at 3 kGy resulted in no changes in vitamin E content. Also, no significant difference was observed between the biscuits irradiated and non – irradiated for the physicochemical analysis. From the obtained results it is possible to conclude that there is a significant stability of the vitamin E content at assayed γ-irradiation dose. And also there is no considerable difference for physicochemical properties contents of sunflower whole grain cookies.
O conteúdo e o percentual de retenção de atividade de vitamina E, bem como, as características sensoriais foram analisados em amostras de alimentos fontes de vitamina E: nozes pecãs; biscoitos integrais e alimento fortificado em pó irradiados com doses de 1 e 3 kGy de radiação gama de 60 Co.Para a determinação de vitamina E (como equivalentes em -tocoferol) foram utilizados três lotes dos produtos e aplicado
Abstract There are an increasing search for foods wich by bringing health benefits through the incorporation of functional ingredients. The objective was to develop formulations of bread, one based on wheat flour and another plus soy protein isolate (SPI) and polydextrose (PD) with how to prepare based on the literature and analysis of the nutritional composition and sensory acceptance. The physical and chemical analysis were moisture, ash, protein, fat, dietary fiber. The total carbohydrate were calculated by difference. Thirty-two people attended the acceptance test, using a hedonic scale and attitude of consumption. Data were evaluated by testing Student t at 5% probability. The result of physical-chemical, according to the Ordinances in Brazil n° 27 and 31 (1998), bread enriched when compared to traditional might be considered a good source of dietary fiber (6.40 g/100 g) and rich in protein (15.07 g/100 g) providing 30% RDI and adding nutritional value and functional product. In the affective test, no significant difference (p
The sources of vitamin E in the diet are oils, margarines, seeds, nuts and cereal grains. Industrialized sun- flower whole grain cookies were treated with gamma irradiation and evaluated for changes in vitamin E content and sensory properties. Radiation doses were 0.0, 1.0 and 3.0 kGy, the dose rate was 3.5 kGy/h. Irradiation at 1 and 3 kGy resulted in no changes in vitamin E content measured as α-tocopherol equivalents by a colorimetric measurement based method. A sensory panel composed of 22 trained members found that irradiation even at 1 kGy induced certain small, but statistically significant differences in sensory characteristics for appearance, aroma, texture and flavor attributes. From the obtained results, it is possible to conclude that there was a notorious stability of the vitamin content of the product submitted to γ-irradiation at the assayed doses. Meanwhile, irradiation at room temperature of this ready to eat food item caused small but statistically significant effects on sensory (marketing) attributes.
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