Search results

Baru is a fruit of the Brazilian Cerrado, important to the local economy and social culture. The use in food formulation is due to it being highly available and its nutritional profile; however, the changes in the texture of products are still unclear. In this study, an experimental design was conducted to develop cakes by replacing different levels of wheat flour with baru nut flour, and comparing them.

Cakes were developed with 20, 40, 60, and 80 replacement of wheat flour by baru nut flour and compared with standard formulation (100% wheat flour). The physical-chemistry composition of the flour, nutritional composition of the cakes and texture profile analysis were evaluated.

Baru nut flour showed greater protein, lipids, and ash than wheat flour, and this result was also observed in the cakes developed. The cake with 80% of almond baru flour showed an increase of 60.3% in protein. The texture profile analysis showed that the addition of baru nut flour affected the texture of products. The cakes showed more hardness and chewiness; however, the springiness and cohesiveness were decreased.

The findings of this study demonstrate that baru nut flour is a great option as a new ingredient for bakery products, due the increase of protein. This is the first study analyzing the effect of baru nut flour addition on the texture profile of bakery products. These results can orientate future studies, especially sensory assays.

In 2011, Brazil introduced a national pay-for-performance (P4P) scheme called the National Program for Improving Primary Health Care Access and Quality (PMAQ), rolled out over three cycles and reaching more than 5,000 municipalities and 40,000 family health teams (FHTs). There is little evidence on how the PMAQ was implemented locally and whether this variation in implementation affects performance, particularly, in terms of work process indicators. This study compared different cases of municipal-level PMAQ implementation (bonuses paid or not to FHTs) over the last two program cycles to analyze the quality of the work processes, actions and services of FHTs.

This was a cross-sectional analytical study using secondary data from an external evaluation of the Brazilian PMAQ. In total, 27,500 FHTs participated in the evaluation. They were divided into four clusters based on whether or not municipalities paid bonuses to workers during cycles 2 and 3 of the program (2013–2019). Variables regarding work processes, actions and services were classified as “Quality Assurance – QA” or “Continued Quality Improvement – CQI”, and an individual score was assigned based on the average score of each variable.

The four clusters displayed an increase in overall QA and CQI scores between the two program cycles; though this increase was small between the set of primary health care teams that received bonuses and those that did not.

This paper contributes to bridging the gap in the scientific literature for evaluative studies on the relationship between direct payment for performance to health professionals and better quality actions and services in low and middle-income countries.

Solid-state fermentation (SSF) has been highlighted as an alternative to obtain valuable compounds using agro-industrial wastes as a substrate. The present study evaluated the impact of extrusion combined with SSF on the production of phenolic compounds and their antioxidant activity using pecan nut shell (PWS) as a substrate.

PWS and extruded pecan nut shell (PWSE) were fermented for 120 h at 30°C using Aspergillus oryzae (A. oryzae). Samples were withdrawn from incubator at 6 h, 12 h and then every 12 h until 120 h fermentation. PWS and PWSE samples were extracted. The total phenolic content (TPC) and radical scavenging activity (RSA) extracts were characterized from the resulting extracts.

The use of PWSE yielded higher A. oryzae biomass and at a higher rate after 120 h of fermentation (PWS 75.74% vs PWSE 87.50%). In general, the TPC and the RSA increased with fermentation time. However, the PWSE yielded significantly higher (p < 0.05) TPC and RSA values after SSF in comparison to the nonextruded PWS. Condensed tannins showed different trends depending on the fermented substrate. Overall, results showed that the extrusion pretreatment joint with the SSF represents a good alternative to raise the phenolic content and antiradical activity of lignocellulosic materials such as PWSs.

This study offers valuable information that may be used by the pecan walnut industry to valorize the shell coproduct as a substrate to produce functional ingredients or fungal enzymes.

The objective of this study is to identify research gaps related to skills required for Industry 4.0, considering research in the context of Brazilian undergraduate courses. In this sense, the question of this study was established: What are the educational gaps related to skills required in Industry 4.0 context, considering considering research in the previously mentioned?

To answer this question, the ten top work-related skills required for professionals in Industry 4.0 published by the World Economic Forum were used to perform a systematic literature review. From this review, 100 articles were found in the searched databases. From them, 18 were within the research scope.

Through an analysis of their content, it was possible to verify that, from the 10 skills analyzed, only six were identified in the articles. That is, no research was found for: people management, service orientation, negotiation, and cognitive flexibility. Additionally, there are undergraduate courses that are not considered in current researches and should be analyzed.

The gaps pointed out in this study are relevant to guide future analyzes of the Brazilian educational model and may provide insights for research in other countries.