Programa de Pós-graduação em Ciência e Tecnologia de Alimentos
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Navegando Programa de Pós-graduação em Ciência e Tecnologia de Alimentos por Por Orientador "Damiani, Clarissa"
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Item Caracterização dos fatores nutricionais e antinutricionais de sementes de frutos do cerrado(Universidade Federal de Goiás, 2015-05-08) Abreu, Patrícia Almeida de Araújo; Silva, Flavio Alves da; http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4413444Y6; Rodríguez, Armando García; http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4766392T8; Damiani, Clarissa; http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4771335D2; Correia, Márcia Helena Sacchi; Orsine, Joice Vinhal Costa; Damiani, ClarrisaAmong the native species of importance in the Brazilian Cerrado, stand out cagaiteira (Eugenia dysenterica), mama-cadela (Brosimum gaudichaudii Trécul) and mangabeira (Hancornia speciosa Gomes). The use of seeds as co-products becomes alternative for the reduction of organic waste, may be incorporated into formulations of various food products. Thus objective with this study was to evaluate the effect of heat treatment on the technological functional properties, nutritional characteristics and anti-nutritional factors of Cerrado fruits seed meal, namely cagaita, mama-cadela and mangaba submitted to drying at 60 °C and roasts to 110 °C and 130 °C for 10, 20 and 30 minutes compared to the seed in nature. We evaluated the physical-chemical characteristics (color, water absorption index (WAI), water solubility index (WSI), oil absorption index (OAI), milk absorption index (MAI), and milk solubility index (MSI), water activity, pH, soluble solids, total acidity, chemical composition, total energy intake, phenolic compounds, antioxidant potential, mineral profile, cyanogenic compounds, tannins, phytates and trypsin inhibitors). The heat treatment influenced significantly in the different compounds present in cagaita seed meal, mama-cadela and mangaba. In the samples was not detected the presence of cyanogenic compounds. The heat treatment decreased the amount of trypsin inhibitors from samples, and the cagaita mangaba seed meal, compared with the sample in nature. Also influenced the decrease in the phytate content of all samples. In contrast, the thermal treatment increased tannin levels in all evaluated flours. It was concluded, therefore, that the surveyed seed meal has good nutritive value, the presence of significant amounts of minerals from the Recommended Daily Intake (RDI) for adults, pregnant women and children, exhibited bioactive compounds and showed antioxidant activity, and its use is alternatively for the food industry because it has absorption characteristics in water, oil and milk, and solubility in water and milk.Item Efeito de diferentes métodos de extração sobre a qualidade de compostos bioativos em óleo extraído de semente de araticum(Universidade Federal de Goiás, 2018-11-30) Braga, Lucas Pereira; Goulart, Gilberto Alessandre Soares; http://lattes.cnpq.br/9128885540005276; Ramirez Asquieri, Eduardo; http://lattes.cnpq.br/0488056148950480; Damiani, Clarissa; http://lattes.cnpq.br/8152502284007938; Damiani, Clarissa; Melo, Adriane Alexandre Machado de; Becker, Fernanda SalamoniThis work aims to characterize the araticum seed, comparing it with the conventional methods of extracting the seed oil with the assistants by ultrasound and microwave and with the application of the extraction in the production of minibolos. The analyzes used to determine the variables were the quality parameters of edible vegetable oil; profile of fatty acids by gas chromatography and nuclear magnetic resonance; antioxidant capacity by DPPH and ABTS methods; thermal analysis by differential chill analysis and thermogravimetry. The araticum seed, pie flour was obtained after extraction by droplet extraction, presence of cyanogenic compounds, proximal composition, total phenolic compounds, antioxidant capacity by DPPH, FRAP and ABTS methods. Minibowders were used for the conversion of wheat flour in the proportion of 0, 5, 10, 15 and 20%, being also investigated as to the texture profile and shear strength. The oil of the wire seed was submitted to the critical capacity of antioxidant and unsaturated fatty acids, being the main fatty acids used were oleic, linoleic, palmitic and stearic acids. The arable rice seed oil is extracted for a higher quality than that extracted by Soxhlet. The method of ultrasonic aid with the difference in intensity with the antioxidant capacity and when combined with the Soxhlet, reduced the oxidation effect, unlike microwave assays with increased time and potency, was also observed in its quality of oil. Arabic seed and arabica seed meal are products with high protein content, lipid content and antioxidant capacity, which were noticed in the substitution for the production of minibolos, with the increase of the araticum seed meal, are important in protein, lipids, ashes, total phenolic set, antioxidant capacity, browning in the crust and increase of the force necessary to perform mastication.Item Aplicabilidade tecnológica da jabuticaba(Universidade Federal de Goiás, 2014-02-24) Garcia, Lismaíra Gonçalves Caixeta; Vendruscolo, Francielo; Silva, Flávio Alves da; Damiani, Clarissa; http://lattes.cnpq.br/8152502284007938; Orsine, Joice Vinhal Costa; Campos, Maria Raquel Hidalgo; Damiani, ClarissaAmong the native species of importance in Brazil, stands out the jabuticabeira (Myrciaria sp), but the jabuticaba, though popular throughout the country, does not quite have high commercial value, because, after harvested, the fruit has a shelf life about three days. In order to avoid losses, jabuticabas can be industrialized, but generally the processes of industrialization generate appreciable amounts of bark and seeds, which represent approximately 50 % of the fruit. Therefore, the objective of the study was to perform osmotic dehydration followed by convective drying of jabuticaba’s peel in order to enjoy the byproduct, and consequently develop of jabuticaba’s peel passes and crystallized and subsequently evaluate the stability of the products. To define the best conditions of osmotic dehydration response surface methodology, taking as independent variables temperature (35.86 to 64.14°C) and sucrose concentration (45.86 to 74.14 ° Brix) was applied, and in response to loss of water (PA), solid gain (GS) weight Loss (PP) and speed of sound gain (Vgs). It was concluded that through osmotic dehydration with sucrose solution at 70° Brix and 60°C, followed by drying at 60°C for 4h, it is possible to obtain jabuticaba´s peel passes and crystallized with an average content humidity of 28% and low water activity (0.523). For the study of jabuticaba´s peel passes and crystallized products were subjected to osmotic dehydration, as quoted above, the drying process was carried out at three different temperatures 60, 70 and 80ºC and stored at room temperature, protected from light during 12 months. Were evaluated the stability of jabuticaba´s peels passes and crystallized through physical, chemical and microbiological analyzes. Was determined proximate composition, soluble energy, solid value, total sugars, reducing and non-reducing sugars, pH, titratable acidity, anthocyanins, phenolic compounds, antioxidant potential, condensed tannins and hydrolysable color (a*, b*, L* and chroma), coliforms at 45º C , molds, yeasts and Salmonella sp. The levels of anthocyanins, phenolics and antioxidant potential were the most affected by temperature drying since these are sensitive to increasing temperature. As for microbiological analyzes, the product remained stable during the storage period. It can be concluded that dehydration of jabuticaba’s peel is a viable alternative to minimize the waste caused by large losses during the season as well as being a product of high nutritional value.Item Resíduo do processamento de palmito de pupunha: estudo físico, químico, tecnológico e toxicológico(Universidade Federal de Goiás, 2015-04-07) Oliveira, Letícia Freire de; Silva, Flávio Alves da; http://lattes.cnpq.br/0117978009301253; Santiago, Raquel de Andrade Cardoso; http://lattes.cnpq.br/0424807117498265; Damiani, Clarissa; http://lattes.cnpq.br/8152502284007938; Souza, Ellen Cristina; Vendruscolo, Francielo; Damiani , ClarissaThe peach palm is a native Palm from humid tropics of the Amazon, used for the production of palm raw or pickled, becoming an important alternative to reduction of predatory exploitation of other palms. The sheath, external, middle and internal, that involve the noble party, called palm or palmetto, are not used during the plicked of palm processing, yielding tons of waste, and the production of flour, is an excellent alternative to the use of these. This research, therefore, aimed the physical, chemical, technological and toxicological study, of the waste sheaths flour, external, middle and internal, peach palm (PF). The flour has a low moisture content (4.74%), proteins (5.03 g(100g)-1), lipids (2.12 g(100g)-1), soluble dietary fiber (3.40 g(100g)-1), ash (4.69 g(100g)-1) and high content of insoluble dietary fiber (49,53 g(100g)-1). Regarding water absorption, milk and oil, the flour had good absorption capacity. The flour showed low acidity (1.36%), clear and attractive coloring, and the particle size was presented between fine and very fine. It was noted, also, high amount of resistant starch (20%) and the presence of reducing sugars as fructose (6.70 g(100g)-1) and glucose (7.50 g(100g)-1). The most significant amino acid were glutamic acid (392.63 mg(100g)-1), arginine (363.76 mg(100g)-1), aspartic acid (348.93 mg(100g)-1). The PF and waste sheaths, external, middle and internal, fresh, of peach palm (WP) showed low amounts of phytic acid, condensed tannins and hydrolysates. The PF showed 100% of protein digestibility, and the lyophilized aqueous extract of waste sheaths flour, external, middle and internal of peach palm (PE), showed low toxicity. The results of this research suggest that the PF can be used in bakery products such as breads, cookies and cakes, besides the application in meat products, milk drinks, cheese, among others, contributing, nutritionally, in addition or partial replacement of flour wheat in processed foods, without to reduce the bioavailability of nutrients, representing too, toxicological safety, due to the absence of toxic compounds in PE.Item Avaliação de polpa de cagaita (eugenia dysenterica DC.) submetida ao congelamento e atomização(Universidade Federal de Goiás, 2015-04-02) Santos, Mara Núbia Guimarães dos; Silva, Flávio Alves da; Damiani, Clarissa; http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4771335D2; Vera, Rosângela; Orsine, Joice Vinhal Costa; Damiani, ClarissaThe Brazilian Cerrado presents great diversity of native species, but the form of agricultural expansion has ignored the high potential of this biome. Among the fruits of the Cerrado, has the cagaita (Eugenia dysenterica DC.), with great potential for consumption mainly by the possible uses in culinary. The high perishability of most fruits, combined with seasonality, have driven the development of technological processes, with a view to better use of these fruits, beyond the scope of its postharvest life. Given these factors, this study aimed to evaluate the effect of freezing and atomization on the bioactive compounds of cagaita and evaluate the working life of cagaita atomized pulp stored for 45 days at a temperature of 30 °C. The study was conducted with fruit cagaita collected mature in the morning at the Federal University of Goiás, in Goiânia, GO, to obtain the frozen pulp, and then atomized. The samples were analyzed for content of total phenolics, total flavonoids, tannins, antioxidant potential (for ABTS and DPPH), vitamin C, β-carotene (HPLC), sugars (fructose, glucose, sucrose) (for HPLC), mineral profile, volatile compounds. The results showed influence of conservation methods (freezing and atomization). May be considered that the drying method spray dryer showed better performance when compared to freezing technique cagaita pulp, one time showed higher levels of total phenolics, total flavoinoides and condensed tannins, after drying the pulp, contributing to increase the antioxidant potential (ABTS). However, food preservation methods studied were not effective for the preservation of the vitamin C content of cagaita fresh. The methods of preservation (freezing and spray) showed different levels of sugars (fructose, glucose), but showed no sucrose contents to nennhum method. Using the spray technique, there is the possibility of extracting volatile compounds different in the lowest percentage of area compared with fresh fruit and also the frozen pulp. During the storage time (45 days) at 30 °C was observed the increase of the maintainer and bioactive compounds present in the pulp atomized cagaita, indicating that the atomization may be a technique for preserving fruit. The work contributed to a greater appreciation and enjoyment of the Brazilian Cerrado and at the same time, encouraging the preservation of this biomeItem Estudo do desenvolvimento fisiológico da cagaita (Eugenia dysenterica)(Universidade Federal de Goiás, 2016-04-15) Silva, Monik Maryelle Moreira da; Silva, Edson Pablo da; http://lattes.cnpq.br/7223548333736671; Damiani, Clarissa; http://lattes.cnpq.br/8152502284007938; Damiani, Clarissa; Ramirez Asquieri, Eduardo; Becker, Fernanda SalamoniThe Brazilian Cerrado presents a multitude of native fruits, but little known. Among these, there is cagaita (Eugenia dysenterica), juicy and very pleasant taste. However, reports on the knowledge of its biochemical and bioactive processes involved in the development of fruit, are scarce. Thus, this study aimed to evaluate physical and chemical, including bioactive compounds, the physiological development of cagaita (Eugenia dysenterica), anthesis to its maturity. The fruits were collected 10 days after anthesis (DAA) in Abbey-GO, and subjected to physical and chemical analysis as well as analysis of bioactive compounds. The total fruit development comprised 37 days, being characterized the result of rapid growth, with double sigmoidal behavior. The respiratory rate in unripe fruits were high, with a decrease during the development, and verified increased ethylene induction from 31 DAA, leading to degradation of starch, chlorophyll, unmasking of carotenoids and solubilization of pectins. The sugar content was relatively low, since it is a fruit with slightly sweet flavor. The bioactive compounds and antioxidant activity of cagaita contributed during the physiological development, as a result of the defense system, especially in unripe fruits. However, not ruling out the possibility of its beneficial health action, fighting free radicals. The proximal composition, evaluated from the 18th DAA, underwent changes during development. The crux of the changes occurred from the 27th DAA, when they occur the second growth phase of the fruit, with an increase in maximum rates, according to the double sigmoidal behavior. The climacteric period was also evaluated, with intuited whether the cagaita belonged to the respiratory pattern considered climacteric or not. For this study, the fruits were collected 31 DAA. respiratory climacteric peak was observed, indicating that cagaita is a climacteric fruit, may be harvested 31 DAA. This data is of great importance for both the academic community, and to farmers and agribusinesses working with the extraction of this fruit.Item Avaliação da atividade antimicrobiana e caracterização fisico-quimica de sabonete líquido à base de óleo de baru, buriti e pequi(Universidade Federal de Goiás, 2014-02-20) Soares, Nayana Ribeiro; Souza, Adriana Régia M. de; Damiani, Clarissa; http://lattes.cnpq.br/8152502284007938; Campos, Maria Raquel Hidalgo; Silva, Edson Pablo da; Clarissa, ClarissaBrazil is the country with the highest plant diversity in the world and has over 55.000 species cataloged a total estimated between 350.000 and 550.000, with the brazilian cerrado vegetation been one of the areas with the highest plant biodiversity rates. The need for the introduction of new natural active ingredients in the pharmaceutical and/or cosmetic arsenal has been researched due to the emergence of resistant bacterial forms arising mainly from the indiscriminate use of antimicrobial agents, which can be used as an antiseptic. Whereas the fruits of the Brazilian Cerrado de Baru, Buriti and Pequi, and abundant material already referenced by its various properties, including antimicrobial, this study aimed to the production of liquid soap, produced base oil Baru, Buriti and Pequi, with subsequent analysis of the antimicrobial potential of chemical and physical quality. Aimed to evaluate the quality of oils Baru, Buriti and Pequi acquired municipal markets in Goiânia -GO. Analyzes of moisture content, color, specific gravity, viscosity, refractive index, iodine value, saponification, acidity and peroxide value were performed to evaluate the quality of the oils extracted. For all analyzes, the estimated values are within the expected standards by law. It was evident that the oils Baru, Buriti and Pequi showed good physical and chemical qualities as evidenced by the analysis, and Buriti oil was what got the best results compared to the other two. Regarding the antimicrobial activity of these oils, wich showed higher soap come of this oil, the most efficient.Item Biscoito free-gluten à base de co-produtos agroindustriais do arroz e da soja(Universidade Federal de Goiás, 2014-02-28) Tavares, Bruna de Oliveira; Soares Junior, Manoel Soares; Damiani, Clarissa; http://lattes.cnpq.br/8152502284007938; Damiani, Clarissa; Asquieri, Elaine Assis; Correia, Márcia Helena SacchiCookie is a product consumed internationally for all social classes, obtained by mixing flour(s), starch(s) with other ingredients, undergo the process of kneading and cooking, fermented or not. The present study aimed to use of co-products from rice and soybeans, the cookies donut type production for celiac patients, also adding more value commodities (rice bran, grits and okara) that in most industries are discarded. First, we performed experiments with mixtures (Simplex) and evaluated physical and chemical analysis of the experimental and commercial biscuit, biscuit being chosen for the sensory analysis that came closest commercial biscuit. Upon sensory evaluation, only one formulation was evaluated for 10 months during the storage test. The results showed that the biscuit developed with okara and rice bran showed no significant difference (p> 0.05), with the commercial biscuit, as to the questions of appearance, color, flavor and aroma; the moisture, ash, lipids and energy value of both biscuits, were significantly influenced by the factors type interactions of biscuit and storage time (p <0.05), whereas protein and carbohydrates suffered influence, significantly, only the time factor alone (p <0.05); in relation to protein digestibility, there was a significant difference (p <0.05) between the two product reviews (experimental Cookie - 71.64% and commercial biscuit - 73.24%), which does not mean that the cookie does not have good experimental in vitro digestibility. Therefore, the experimental cookie, using the co-products of rice and soybean was feasible from a technological and nutritional standpoint, being a product that caters to the public in patients with celiac disease.