DSpace Coleção:
http://repositorio.ufc.br/handle/riufc/100
2024-03-26T14:30:10ZAproveitamento de resíduos industriais de goiaba (Psidium guajava L.) para a elaboração de pré-misturas para bolos
http://repositorio.ufc.br/handle/riufc/76631
Título: Aproveitamento de resíduos industriais de goiaba (Psidium guajava L.) para a elaboração de pré-misturas para bolos
Autor(es): Ferreira, Maria Izabel Carneiro
Abstract: The guava agroindustry produces residues, such as peels and seeds, in considerable quantities, which can serve as alternative sources of nutrients for human nutrition. In this context, this study aimed to characterize the flour made from guava peels in terms of its physicochemical and technological properties, to be used in new food products. Physicochemical, phytochemical,
and technological analyses were carried out to characterize the flour from guava peels, which presented a moisture content of 7.63%, 3.94% ash, 5.59% lipids, 1.61% proteins, 7.30% soluble dietary fiber, 40.52% insoluble dietary fiber, 47.82% total fibers, 88.86% carbohydrates, pH 3.86, total titratable acidity of 4.74%, and 183.25 mg/100g of ascorbic acid. We found 1.80 μg/mL chlorophyll a, 1.74 μg/mL of chlorophyll b, and 739.34 μg/mL of total carotenoids as bioactive compounds. The phytochemical screening of this flour showed negative results for alkaloids, amide, anthraquinones, anthocyanins, and flavonoids. And moderately positive results for coumarins, digitalis heterosides, especially strongly positive results, for reducing
sugars, steroids and triterpenes, saponins, and tannins. The reducing sugars, steroids and triterpenes, saponins, and tannins showed strongly positive qualitative results in the FCG. Regarding the technological properties of guava peel flour, the water solubility index was observed to be 7.57 g/100 g, water absorption capacity (g/g) of 4.50, oil absorption capacity (g/g) of 1.45, apparent density (g/mL) of 0.43, hygroscopicity of 5.05, and water activity of 0.34. As for the color of the flour, L* of 72.27 was observed, which is closer to the dark region, a* equal to 4.80, and for the b* component 29.82, indicating low intensity to red and close to yellow, consistent with the visual coloration of the fruits. The cakes made containing guava peel flour presented high dietary fiber contents. The use of food industry residues such as guava peels and their incorporation in the form of guava peel flour, can be an alternative for
application and value addition in different food products, due to their physicochemical properties and good technological quality of their flour. In addition to contributing to the reduction of organic waste accumulation from the agroindustry, representing an innovation in the food industry. It is suggested that further studies related to guava peel flour be carried out,
as it presents nutritional potential in relation to its bioactive components.
Tipo: Dissertação2023-01-01T00:00:00ZPropriedades funcionais tecnológicas de concentrado proteico obtido a partir de amêndoa de castanha de caju (Anacardium occidentale L.)
http://repositorio.ufc.br/handle/riufc/76590
Título: Propriedades funcionais tecnológicas de concentrado proteico obtido a partir de amêndoa de castanha de caju (Anacardium occidentale L.)
Autor(es): Rocha, Neilane Gomes da
Abstract: The cashew nut kernel stands out as the main product of cashew culture. However, in the processing of this kernel a high percentage is broken, making it of lower market value. Thus, various technological alternatives have been studied to produce new products from these lower-value materials, including oil. Processing the oil, obtained by pressing the kernels, produces a co-product - called Partially Defatted Cake (PDC) - which has the potential to be used as a raw material for producing protein products. The aim of this work was to evaluate the protein concentrate obtained from PDC to establish its potential as an ingredient in the food industry. To this end, the centesimal composition of PDC was evaluated. After concentrating the protein, the techno-functional properties, mineral profile, toxicity, phenolic compounds and antioxidant activity of the cashew nut kernel protein concentrate were analyzed. In addition, a sensory evaluation was conducted, comparing it with the main products available on the market (rice, pea and soy protein concentrates). The results showed that the PDC, after the concentration stage, had a protein content of 27% and the protein concentrate reached a protein concentration of 57.96%. The cashew nut kernel protein concentrate, as a plant-based product, has significant nutritional characteristics, such as high protein content, significant results in terms of techno-functional properties, showing its potential for foods that require emulsifying activity and stability, water and oil absorption capacity, gel formation and solubility. The protein concentrate proved to be a source of minerals, especially phosphorus. As well as being a product with no toxicity observed, it also showed phenolic compounds and antioxidant activity. Evaluating the sensory attributes of appearance, aroma and overall impression, it was found that the cashew nut kernel protein concentrate showed positive results and was even better than the other protein concentrates evaluated and available on the market. The cashew nut kernel protein concentrate has attributes that allow it to be used as an enriching and innovative ingredient, with nutritional characteristics and techno-functional properties for different applications of interest to the food industry.
Tipo: Dissertação2023-01-01T00:00:00ZPotencialidades nutricionais e tecnológicas das farinhas de milheto (Pennisetum glaucum (L.) R. Br.) e Castanha-do-Brasil (Bertholletia excelsa H.B.K.). e aplicação em pães sem glúten
http://repositorio.ufc.br/handle/riufc/75810
Título: Potencialidades nutricionais e tecnológicas das farinhas de milheto (Pennisetum glaucum (L.) R. Br.) e Castanha-do-Brasil (Bertholletia excelsa H.B.K.). e aplicação em pães sem glúten
Autor(es): Chaves, Camila de Carvalho
Abstract: The demand for gluten-free foods has increased significantly, leading the food industry to seek nutritionally and sensorially viable alternatives for consumers. In this context, millet and Brazil nuts can be considered an alternative because they contain fibers, minerals, proteins and antioxidants in their compositions, in addition to being naturally gluten-free, and can be transformed into flour and used in the production of bread. Therefore, the objective of this work was to develop gluten-free breads with the addition of millet and Brazil nut flours. The methodology consisted of preparing millet (FM) and Brazil nut (FCB) flours and analyzing them for yield, physical-chemical and centesimal compositions, mineral profile, technofunctional properties, bioactive compounds, color, granulometry, then 4 bread formulations were produced: PC (without addition of FM and FCB), PM (with 25%FM), PCB (with 25% FCB) and PM+PCB (with 12,5 % FM and 12,5 % FCB) and evaluated for physicochemical characterization, centesimal composition, color, mineral profile and specific volume. Data were submitted to analysis of variance (ANOVA). The millet and Brazil nut flours and the flour mix showed important nutritional properties such as: high protein, fiber and fat content, good concentration of macrominerals, phosphorus and potassium, and microminerals, iron and zinc, in addition to good indices of technofunctional properties. The color (closer to white) and the granulometry were interesting in the use of these flours as ingredients in gluten-free breads. The addition of millet and Brazil nut flours, in the proportions of 25% and 12,5%, proved to be effective, since they met the technological and nutritional requirements, increasing the protein, ash and fiber content of the breads , reducing the number of carbohydrates, the color and increasing the levels of phosphorus, iron, zinc and magnesium in all formulations. For the specific volume parameter, it was observed that only the PM and PM+PCB formulations showed an increase, while the PCB was statistically equal to the PC. Thus, it can be concluded that the millet and Brazil nut flours used in this research have a great technological potential in several applications for the food industry, being a great option for the development of gluten-free bread and other products technological bakery and with the possibility of commercialization.
Tipo: Dissertação2023-01-01T00:00:00ZObtenção de scoby de celulose bacteriana a partir de subprodutos de frutas e aplicação em SMOOTHIE
http://repositorio.ufc.br/handle/riufc/75240
Título: Obtenção de scoby de celulose bacteriana a partir de subprodutos de frutas e aplicação em SMOOTHIE
Autor(es): Cruz, Rafael Souza
Abstract: The purpose of this research was to develop bacterial cellulose powders (SCOBY) from the fermentation of kombucha with by-products of tropical fruits, such as acerola and passion fruit, selecting those with the best yield. These powders were freeze-dried and characterized in terms of physical-chemical parameters and proximate composition, FTIR, TGA and Toxicity. They were then used in the preparation of smoothies, which were also evaluated and characterized. Initial results were obtained during seven-day fermentation, with pH values ranging from 4.5 to 2.49. Acerola scoby powder showed better yield (6.25%) and higher ash content (2.58%) when compared to the others. Regarding acidity, acerola scoby powder had the lowest acidity (3.19 meq.L-1), followed by passion fruit powder (3.77 meq.L-1) and green tea powder (4.15 meq.L-1). For vitamin C content, acerola SCOBY powder presented higher level this compound (1998.04 ± 50.75 mg/100g). The soluble solids content was similar for acerola scoby powder (6.67 ± 0.32 ºBrix) and passion fruit scoby powder (6.13 ± 0.06), being lower than the control scoby powder (8. 13 ± 0.06 ºBrix). The protein content was less than 2% and the water activity was less than 0.3 for all scoby powders evaluated. Regarding microbial counts, lactic acid bacteria counts of 2log and mesophiles of 3log were found. No colonies were detected for the analyzes of acetic bacteria and total yeasts. Acerola, passion fruit and green tea SCOBY powders showed promise, with adequate physicochemical characteristics, significant vitamin C content and microbiological safety. When applying the powders in smoothies, for the rheological analysis of the smoothies, a pseudoplastic behavior was observed, with greater viscosity for the smoothie added with passion fruit powder. When added to smoothies, these powders significantly enriched the nutritional value of the products. Furthermore, FTIR and TG analyzes provided valuable insights into the chemical changes in smoothies due to the addition of SCOBY, enhancing our understanding of their composition and quality. Tests on zebrafish indicated no negative effects on the formulations, while toxicity tests confirmed the safety of the smoothies for human consumption, both pure and diluted. These results open up exciting opportunities in the food industry, offering nutritional and sustainable options to consumers.
Tipo: Dissertação2023-01-01T00:00:00Z