Mestrado em Ciência e Tecnologia de Alimentos (EA)
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Navegando Mestrado em Ciência e Tecnologia de Alimentos (EA) por Por Orientador "Boas, Eduardo Valério de Barros Vilas"
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Item Elaboração e caracterização de produto fermentado do extrato hidrossolúvel de baru (dipteryx alata vogel) com banana verde potencialmente simbiótico(Universidade Federal de Goiás, 2020-02-28) Coutinho, Gabriela Silva Mendes; Caliari, Márcio; http://lattes.cnpq.br/3558164788327179; Soares Júnior, Manoel Soares; http://lattes.cnpq.br/0920319108540253; Boas, Eduardo Valério de Barros Vilas; http://lattes.cnpq.br/6391481513190883; Boas, Eduardo Valério de Barros Vilas; Ribeiro, Alline Emannuele Chaves; Carvalho, Elisângela Elena NunesAlternatives to dairy products with functional characteristics have stimulated the interest of consumers and food industries. In this context, the aims of this study were to develop fermented products from the aqueous extract of baru almond, to characterize physicochemical, technological and morphological properties of green banana starch (BS) and to evaluate the effect of its addition on physicochemical parameters (pH, acidity, soluble solids, firmness, syneresis and color) and acceptability of fermented products; as well as to evaluate the effect of green banana starch, green banana pulp flour (BPF) and green banana pulp and peel flour (BPPF) addition on nutritional and functional potential (proximal composition, resistant starch, total phenolics, antioxidant capacity, mineral, phenolics and fatty acid profile) of developed products and the viability of probiotic bacteria. Two completely randomized experimental designs were set up, the first with five treatments, which consisted of adding five concentrations of green banana starch (0, 1.5, 3, 4.5 and 6 g 100 g-1) to fermented products; and the second design with four treatments, based on the addition of 4.5 g 100 g-1 of three different ingredients (BS, BPF and BPPF) on fermented baru almond extract, including control sample (fermented product without any addition). Data were submitted to analysis of variance (ANOVA) and when F test was significant, data were submitted to Tukey test or polynomial regression, considering a 5% probability (p <0.05), as well as principal component analysis (PCA). BS showed advantageous physicochemical and technological ––aspects for its application in fermented baru almond extract, such as low tendency to retrograde (67.53 RVU) compared to others starch sources and gelatinization temperature of 73.37 ºC. Addition of BS changed all physicochemical and technological variables evaluated. There was an increase in firmness, soluble solids and a reduction in syneresis of fermented products, due to the increase in BS addition, especially at highest concentrations (4.5 and 6 g 100g-1). Fermented products which received 3 and 4.5 g 100g-1 of BS were well accepted by consumers, with no differentiation in preference. Based on results of the first experiment, fixed addition of 4.5 g 100g1 of BS was established and compared to the addition of BPF and BPPF in fermented baru almond product, using the same amount of ingredient. Incorporation of green banana influenced proximal composition, energetic value and resistant starch content of elaborated products, mainly addition of BPPF, which increased its fiber, protein and ash contents, as well as potassium, magnesium and zinc. In general, green banana ingredients promoted an increase on total phenolics and antioxidant capacity of products, highlighting, once again, BPPF. Catechin and ferulic acid were phenolic compounds that increased the most, despite banana by-product addition. Addition of BS, BPF and BPPF did not change lipid profile of products, exception for butyrate, which reduced compared to control sample. Fatty acid profile of fermented products, regardless additions, was predominantly composed by polyunsaturated fatty acids, especially conjugated linoleic acid (46%). Addition of BS, PPF and BPPF positively affected the viability of L. acidophilus, while viability of B. animalis was influenced only by the BPPF. Fermented products, with or without the addition of green banana, showed a minimum count of 106 UFC g-1 for L. acidophilus and B. animalis. Therefore, these products can be considered potential carriers of probiotics, in order to promote health benefits. BPPF was the ingredient that most positively impacted probiotics viability and nutritional and functional potential of fermented products. Therefore, we can conclude that fermented baru almond product has nutritional, functional and acceptance potential. It can be a good potential vehicle for probiotics when green banana is added, especially BPPF incorporation.Item Empanado de frango com polpa de pequi: desenvolvimento e avaliação sensorial(Universidade Federal de Goiás, 2017-05-22) Godoi, Fernanda Paulla de; Damiani, Clarissa; http://lattes.cnpq.br/8152502284007938; Boas, Eduardo Valério de Barros Vilas; http://lattes.cnpq.br/6391481513190883; Damiani, Clarissa; Becker, Fernanda Salamoni; Melo, Adriane Alexandre Machado de; Silveira, Miriam Fontes Araujo; Goulart, Gilberto Alessandre SoaresThe peki fruit(Caryocar brasiliense Camb.) stands out among the fruits from various Cerrado native frui species.). However, it is still not very popular throughout Brazil, because it has a very characteristic taste and aroma, and is still restricted to preserves, creams and chestnut oil. The objective of this work was to develop breaded chicken patties with peki fruit pulp and to evaluate the effect of different concentrations of peki fruit pulp and of different cooking methods on acceptance and purchase intention. For the preparation of the breaded ckichen patties, chicken breast, ice water, salt, erythorbate, sodium phosphate, garlic, parsley, pepper, onion, curing salt and peki fruit pulp were used in the following concentrations (2.5, 5.0, 7.5 and 10.0%). At coverage stage, corn starch, water, and onion and garliflavored breadcrumbs were used. The breaded chicken patties were prepared to consume using four different cooking methods (air-fryer, microwave, conventional oven and fried by oil immersion) andevaluated for acceptance tests and purchase intent. The texture, flavor, color and aroma attributes were evaluated. There was no rejection in any of the samples, in spite of the peki fruit pulp concentration, but the degree of acceptance varied from one cooking method to another. The cooking method most accepted by consumers were in electric airfryer and conventional oven.Item Barras alimentícias com farinha de polpa de marolo (Annona crassiflora Mart): caracterização e vida útil(Universidade Federal de Goiás, 2016-08-26) Silva, Jéssyca Santos; Damiani, Clarissa; http://lattes.cnpq.br/8152502284007938; Silva, Edson Pablo da; http://lattes.cnpq.br/7223548333736671; Boas, Eduardo Valério de Barros Vilas; http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4723634E6; Ramirez Asquieri , Eduardo; Becker , Fernanda Salamoni; Damiani , ClarissaThe marolo (Annona crassiflora Mart.), belongs to the Annonaceae family and their flour, has good chemical characteristics, being an important source of fiber. Due to the increasing consumer demand for healthy foods, attempts are being made to improve the nutritional value food. From these aspects, we see the need to develop food bars with dietary fiber enriched with nutritious and palatable flavor components. Thus, this study aimed to evaluate the physical, chemical, nutritional and technological properties of flour marolo pulp and evaluate the shelf life of food bars, prepared with this flour in different concentrations, which were 20, 30, 40 and 50% to the whole oats in place during the period of 6 months, by physical, nutritional and sensorial analyzes acceptance. The flour and food bars were analyzed for proximate composition, mineral composition, content of vitamin C, total carotenoids, antioxidant activity, technological functional properties, texture profile and sensory acceptance. The flour obtained from the marolo pulp, showed significant amounts of fibers, especially the insoluble fraction. Levels of vitamin C and carotenoid were 173.77 mg ascorbic acid.100.g-1 e 0.56 mg.100g-1, respectively. In food bars, the insoluble dietary fiber content ranged from 3.78 to 4.80 g.100g-1, soluble dietary fiber ranged from 3.02 to 3.78 g.100g-1 and 6.83 to 8.49 g.100g-1 for total dietary fiber. The formulation with 50% marolo pulp flour showed the highest content of vitamin C (106.29 mg.100g-1). For carotenoids, the highest value was 0.29 mg.100g-1, also for formulation with 50% marolo pulp flour. The antioxidant activity increased significantly with increasing concentration of marolo pulp flour. The bar food with added 50% marolo pulp flour showed higher averages for all attributes, being preferred by judges. Therefore, the food bars developed with increasing proportions of marolo pulp flour showed nutritional and commercial potential.