Properties and possible applications of ozone-modified potato starch.

In this work, different properties of potato starch modified by ozone oxidation were evaluated and described aiming to represent different possibilities of industrial application. The most promising results were observed regarding the pasting properties and the gel texture of the starch samples ozonated for 15 and 30 min. These samples presented a higher apparent viscosity and a higher gel strength when gelatinized at 65 and 70 °C, if compared to the native sample.

Evaluation of antioxidant and mutagenic activities of honey-sweetened cashew apple nectar.

In vitro chemical properties and antioxidant potential and in vivo mutagenic activity of honey-sweetened cashew apple nectar (HSCAN), a beverage produced from the cashew pseudo-fruit (Anacardium occidentale L.) and of its constituents were assessed. Analytical procedures were carried out to investigate the honey used in the HSCAN preparation, and the results observed are in accordance with Brazilian legal regulations, except for diastase number.

[Mixed drink consisting of guava (Psidium guajava. L) and forrageira palm (Opuntia fícus-indica): development and acceptability].

Nowadays, in the beverage industry, the mixture of products became an alternative to increase the nutritional value or even to develop new flavors in the formulation of mixed drinks. The objective of this work was to develop a mixed drink of forrageira palm with guava. Four formulations with different palm concentrations and soluble solids were evaluated, keeping the concentration of guava stable.