Mestrado em Ciência e Tecnologia de Alimentos (EA)
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Item Through their eyes: experiences of food insecurity among public elementary school students in Aparecida de Goiânia, Brazil(Universidade Federal de Goiás, 2025-05-27) Perrone, Shannon Colleen; Oliveira, Tatianne Ferreira de; http://lattes.cnpq.br/2017895913160804; Oliveira, Tatianne Ferreira de; http://lattes.cnpq.br/2017895913160804; Almeida, Géssica Mercia de; http://lattes.cnpq.br/4217274064821345; Carneiro Filho, Camilo Pereira; http://lattes.cnpq.br/8277725980658558Childhood food insecurity is typically assessed through household surveys, often relying on caregiver reports rather than children's perspectives. However, there is currently no globally accepted tool designed to evaluate childhood food insecurity directly from children under 15. This dissertation addresses that gap through a three-part study carried out in Aparecida de Goiânia, Brazil. The first chapter presents a literature review that contextualizes food insecurity both globally and locally, emphasizing the influence of socioeconomic and political factors on access to food. It also highlights the significance of Brazil’s National School Feeding Program (PNAE) and the limitations of using only parental reports to assess children's food insecurity. The second chapter, presented in article format, explores the direct experiences of 173 elementary school students (ages 6–14) using a child-centered food insecurity questionnaire adapted from UNICEF. Data were collected over a four-month period in 2024 through in-person interviews led by a local nonprofit organization and the research team. Findings revealed that 14.5% of the children were experiencing severe food insecurity, 39.9% moderate, 39.3% mild, and only 6.4% were food secure. There was a clear relationship between food security and meal frequency: students classified as food secure were more likely to consume four or more meals daily, while those with severe food insecurity reported consuming fewer meals, especially on weekends. Hunger before bedtime was also significantly higher among students experiencing food insecurity. The third chapter presents a comparative analysis of child versus parent responses. Among a subsample of 29 matched parent-child pairs, 62% showed disagreement in food insecurity classification, with children often reporting more severe conditions than their caregivers. Parent data also provided additional demographic context, including race, marital status, and income, and results indicated correlations between food insecurity levels and socioeconomic indicators. Racial disparities were notable, with Black students and parents reporting the highest levels of food insecurity. Altogether, the dissertation highlights the value of incorporating children’s voices into food insecurity research. The findings suggest that caregiver-only assessments may underestimate childhood food insecurity and that factors such as income, race, and household dynamics influence perceived and experienced food insecurity in different ways. By combining child and adult data, this study provides a more comprehensive picture of food insecurity in Brazilian public schools and calls for the expansion of child-inclusive tools in future national and international researchItem Perfil químico de cachaças acondicionadas com frangmentos de madeiras de Ipê-amarelo (Handroanthus albus) e Ipê-roxo (H. impetiginosus)(Universidade Federal de Goiás, 2025-03-06) Silva, Kariny Pereira da; Pinto, Vinicius Silva; http://lattes.cnpq.br/3010716513836354; Lião, Luciano Morais; http://lattes.cnpq.br/2647529909397336; Liao, Luciano Morais; http://lattes.cnpq.br/2647529909397336; Pereira, Julião; http://lattes.cnpq.br/0877786097301308; Oliveira, Gerlon de Almeida Ribeiro; http://lattes.cnpq.br/7985896725376640Embargada.Item Hidrólse enzimática da torta de amêndoa de baru (dipteryx alata vogel) e determinação de propriedades tecnológicas e bioativas(Universidade Federal de Goiás, 2024-02-29) Cabassa, Isabelly de Campos Carvalho; Fernandes, Sibele Santos; http://lattes.cnpq.br/8399599478525650; Egea, Mariana Buranelo; http://lattes.cnpq.br/2608350008080000; Vendruscolo, Francielo; Bitencourt, Raphaela Gabri; Lemes, Ailton Cesar; Oliveira Filho, Josemar Gonçalves deThe profile of food consumers is constantly changing, with an increasing demand for a more nutritious diet and the consumption of functional foods that promote health benefits. Various processes can give rise to functional foods, such as bioprocesses, which include enzymatic hydrolysis, a process that plays a fundamental role. This process involves breaking molecular bonds in the presence of water, catalyzed by enzymes, improving their technological and nutritional properties, especially in the case of proteins. The plant protein market is on the rise due to the growing preference for non-animal food sources. Among the options for plant protein sources, baru almond cake stands out, being rich in proteins (24 g/100 g), which may contain peptides with bioactive and technological properties in its structure. In this context, enzymatic hydrolysis of the baru almond cake was carried out, and the obtained hydrolysates were evaluated for their technological characteristics. The baru cake was subjected to hydrolysis using the enzyme Alcalase, under different pH conditions, temperatures, and E:S ratios, totaling 17 experiments. An experimental design with three factors was conducted to choose an optimal experiment, evaluating the effectiveness of the second-order model using R2 and Tukey's test among the treatments. The hydrolysates were characterized in terms of solubility, water and oil holding capacity, gel-forming capacity, foam formation and stability capacity, emulsifying activity index, and emulsion stability. The hydrolysates showed high percentages of degree of hydrolysis (28%), excellent oil holding properties (230.80%), emulsifying properties (134.70 m²/g), and foaming properties (40.40%). The second-order mathematical modeling allowed the selection of a response variable that best fit the evaluated independent variables, with emulsifying capacity showing the best fit, making experiment 12 (60°C, 9.35 pH, and 2.5% E:S) the optimized treatment choice. The obtained results highlighted the presence of hydrolysates with technological properties within the baru almond cake, indicating the potential that the product has for applications in food processes.Item Espectroscopia do infravermelho próximo (NIRS) na caracterização da qualidade de tomates (Solanum lycopersicum)(Universidade Federal de Goiás, 2025-03-06) Barreto, Helton Patrick Monteiro; Nascimento, Abadia dos Reis; Cunha Junior, Luis Carlos; http://lattes.cnpq.br/3474242164762840; Cunha Junior, Luis Carlos; Silva, Diogo Pedrosa Correa da; Campos, André José deEmbargado.Item Otimização dos parâmetros de produção do amido de mandioca fermentado(Universidade Federal de Goiás, 2010-11-19) Starling, Christiane Almeida; Soares Júnior, Manoel Soares; Caliari, Márcio; Rodriguez, Armando Garcia; Benassi, Marta de Toledo; Caliari, MárcioEmbargadoItem Análise da qualidade e caracterização dos compostos orgânicos voláteis das cachaças do Estado de Goiás para o fortalecimento do Arranjo Produtivo Local (APL)(Universidade Federal de Goiás, 2025-02-26) Rabelo, Paula Novais; Briceno, Julio Cesar Colivet; http://lattes.cnpq.br/2598584919275321; Oliveira, Tatianne Ferreira de; http://lattes.cnpq.br/2017895913160804; Oliveira, Tatianne Ferreira de; Silva, Flávio Alves da; Morgado, Cristiane Maria Ascari; Briceno, Julio Cesar ColivetEmbargada.Item Desenvolvimento de emulsão Pickering com óleo da polpa do pequi (Caryocar brasiliense camb.)(Universidade Federal de Goiás, 2025-02-03) Souza, Ana Carla Aguiar de; Briceño, Julio Cesar Colivet; Silva, Flávio Alves; http://lattes.cnpq.br/1713250447051507; Briceño; Silva, Flávio Alves; Egea, Mariana Buranelo; Miranda, Bruna Melo; Briceno, Julio Cesar ColivetEmbargado.Item Resíduo do processo de laminação de milho, modificações físicas e aplicação em pão de arepa(Universidade Federal de Goiás, 2025-02-14) Silva, Samara Tayná Pimenta; Caliari, Márcio; https://orcid.org/0000-0002-0877-8250; Soares Júnior, Manoel Soares; http://lattes.cnpq.br/0920319108540253; Soares Júnior , Manoel Soares; Oliveira, Tatianne Ferreira de; Oliveira, Aryane RibeiroThe aim of this study was to evaluate the feasibility of using the "fines" residue from corn flakes processing as a novel ingredient for arepa bread, targeting export markets. Three physical modification methods were tested: extrusion, oven drying, and autoclaving. 1) In a thermoplastic extruder with 16% moisture content and temperatures of 40 °C, 60 °C, and 85 °C in the 1st, 2nd, and 3rd heating zones, respectively; 2) In an oven with air circulation, 30% moisture content, and an initial temperature of 100 °C for 6 hours, followed by 50 °C for 15 hours; and 3) In an autoclave with direct steam applied to the residue at 30% moisture content and a temperature of 120 °C for 1 hour. The granulometry evaluation results showed that the extruded fines flour (FFEx) had a mean geometric diameter (DGM) of 556.89, classifying it as medium flour. In terms of color, FFEx exhibited the lowest L* value (85.92), indicating darker color, and high b* (32.59) and C* (32.76) values, making it ideal for the production of yellow foods. Regarding technological properties, it stood out with the highest water absorption index (WAI = 13.49) and solubility index (WSI = 58.96), indicating its potential for use in gluten-free bakery products such as arepa bread. Thermal properties revealed that FFEx had a high transition temperature (Tpico = 116.50 °C) and low enthalpy (ΔH = 1.12), suggesting higher starch gelatinization. Extrusion resulted in complete starch gelatinization, with cold viscosity (VI = 319.67 cP), which is also favorable for gluten-free bakery products. Therefore, FFEx was chosen to be used at different partial substitution levels in arepa bread formulations. The arepa bread formulation with the best sensory acceptance combined 70% raw residue and 30% FFEx, achieving an acceptability index of 77%, meeting the microbiological standards required by Brazilian legislation and importing countries. In terms of organoleptic properties, the selected arepa bread showed similar evaluations for all attributes compared to commercial arepa bread and the best result for purchase intent. Compared to commercial arepa breads, the selected arepa bread exhibited 30 to 60% higher lipid content and approximately 24% more protein, which contributes to a more balanced nutritional profile in terms of macronutrients. It was concluded that the use of this by-product in arepa bread production is feasible and could enhance the sustainability and added value of the by-product, making it suitable for commercialization as a commercial blend.Item Potencial nutricional do mel de cacau em bebidas funcionais: estudo sobre enriquecimento com acerola(Universidade Federal de Goiás, 2025-02-21) Silva, Lethicya Lucas Pires da; Pereira, Julião; http://lattes.cnpq.br/0877786097301308; Pereira, Julião; Almeida, Maria Carolina de; Briceno, Julio Cesar ColivetembargoedItem Cinética das alterações de cubos de pirarucu (Arapaima gigas) durante o processo de cozimento(Universidade Federal de Goiás, 2016-02-24) Vieira, Ellen Caroline Silvério; Damiani, Clarissa; Mársico, Eliane Teixeira; Silva, Flávio Alves da; Caliari, Márcio; Souza, Adriana Régia Marques de; Silva, Flávio Alves daThe objective of this work was to study the kinetics of changes cubes arapaima (Arapaima gigas) during the frying process. Arapaima cubes were subjected to deep fat and air frying at different times (0, 15, 30, 45, 60, 75, 90, 105, 120, 135, 150, 165, 180, 195 and 210 s) and temperatures (150, 170 and 190°C) to determine the internal temperature, moisture content, lipid content, cooking loss, shrinkage and color change. The kinetics of the assessed changes was studied. It was determined with the use of artificial neural networks, the optimal frying time of arapaima cubes in each temperature for each technique. The arapaima cubes were subjected to deep fat and air frying at different temperatures for the optimum frying time (time necessary for the internal temperature reached 70°C) to evaluate color change, lipid oxidation and fatty acid composition together with the crude sample. The changes caused by frying process studied in this work shown that the process is temperature dependent and the changes increased with increasing temperature. These changes were higher in the deep fat fried cubes than in the samples air fried at a same temperature. The ideal frying time was inversely proportional to the frying temperature. The ideal times for air frying were higher than those for deep fat. The color variation, lipid oxidation and modification of fatty acid composition of the fried arapaima cubes are showed temperature-dependent and increased with the same. The deep fat fried cubes showed a decrease in the concentration of polyunsaturated fatty acids with consequent increase of saturated fatty acids and lower nutritional quality compared to air fried samples, and increased incidence of oxidative process in the lipid fraction and variation more expressive color. It was observed that air frying produces healthier arapaima cubes with greater juiciness lighter with higher performance without oil absorption, after a longer cooking time when compared to those obtained by deep fat frying.Item Bebida vegetal fermentada dos subprodutos do processamento do baru e de banana(Universidade Federal de Goiás, 2024-09-30) Vieira, Marcella Alvares; Soares Júnior, Manoel Soares; http://lattes.cnpq.br/0920319108540253; Caliari, Márcio; http://lattes.cnpq.br/3558164788327179; Caliari, Márcio; Cavicchioli, Valéria Quintana; Alves, Adriana Torres Silva eGlobal concern about food waste is driving the use of by-products to reduce environmental impact and create nutritious products. This approach also favors the incorporation of local foods into the diet, promoting healthy habits and stimulating economic development. In this context, defatted baru cake (a by-product of oil extraction) and green bananas, which would otherwise be discarded because they are not of commercial standard, are by-products that can be used to contribute to a sustainable approach to food production. This study aims to develop fermented beverages using partially defatted baru cake, enriched with whole green banana flour (WBF) in different concentrations and added with a mixed probiotic culture. The objectives include the production and characterization of the nutritional, physicochemical, morphological and technological properties of the FBV. In addition, the impact of FBV incorporation on the physicochemical and nutritional properties, bioactive compounds (total phenolic compounds and antioxidant capacity), sensory evaluation, as well as the probiotic viability of the prepared beverages will be evaluated. A completely randomized experimental design was used, with five treatments consisting of the addition of different concentrations of FBV (0, 1.5, 3, 4.5 and 6%) to the drinks, with three original replications. The results showed that FBV is a source of protein (6.51 g/100g) and high fiber content (18.62 g/100g). The incorporation of FBV changed the physicochemical properties of the beverages, especially their syneresis, leading to better stability. In addition to the physicochemical properties, FBV improved the nutritional profile of the drinks, making them a source of protein and fiber. The drink with 6% FBV stood out, obtaining the best results compared to the others, with high levels of protein and fiber. The drinks showed an improvement in the content of phenolic compounds and antioxidant activity with the incorporation of FBV. The symbiotic effect of the beverages can be proven, as all the drinks had the minimum required count of probiotic cultures. Finally, the drinks with intermediate concentrations of FBV (3 and 4.5%) had the best sensory acceptance. The results indicate that it is possible to make use of unconventional raw materials through technological innovation with the development of fermented vegetable drinks with functional appeal, encouraging the biodiversity of the biome and the local economy.Item Aproveitamento dos subprodutos do baru (Dipteryx alata vog.): aplicação em novos produtos e processos(Universidade Federal de Goiás, 2024-02-28) Maria, Zamira Abel de Jesus; Sá, Fernando Pereira de; http://lattes.cnpq.br/4037828435725730; Oliveira, Tatianne Ferreira de; http://lattes.cnpq.br/2017895913160804; Oliveira, Tatianne Ferreira de; Miranda, Bruna Melo; Silva, Macksuel Fernandes daThe objective of this work was to explore the potential of baru by-products for the development of new products and processes. The first practical stage of the study involved the use of baru bark to generate thermal energy through the aerobic biodigestion process to produce pellets. For the aerobic biodigestion process, five treatments were carried out, varying the percentages of baru bark from 10%, 13%, 15% and 18%. In the white treatment, 7% of dry mango leaves were added, the results showed that the biodigested material reached maturation after 85 days of the aerobic biodigestion process, good levels of calorific value were achieved, varying between 3,686.60 and 4,048, 56 kcal/kg, confirming expectations for the use of baru bark to generate thermal energy. Although the results of the pellet combustion tests were satisfactory, it was observed that the variables pork fat and percentage of baru were those that most interfered in the combustion process, while beef fat had less impact on combustion. In the second part of the research, dog biscuits were developed with baru by-product flour, namely the bark and defatted cake. A proximate, physical-chemical characterization of the flours and biscuits was carried out. Five formulations were prepared (0%, 5%, 10%, 15% and 20%) replacing wheat flour with baru by-product flour. Defatted pie flour has high levels of protein (25.93 g 100 g-1) and lipids (24.89 g 100 g-1). While baru bark flour had a high content of total fiber (59.67 g 100 g-1), baru bark flour and defatted baru cake had high levels of total phenolic compounds (14525 and 12532 mg EAG g100 g-1) and total flavonoids (442.72 and 1751.45 mg EC g100 g-1) respectively. The predominant nutrients in the cookies were carbohydrates (51.20 to 56.49 g 100 g-1 for CB cookies and 49.62 to 52.78 g 100 g-1 for TDB cookies, followed by lipids (21.67- 23. 53 g 100 g-1 for BTDB and 19.05 -22.33 g 100 g-1 for BCB) and protein (12.10-15.06 g 100 g-1 for BTDB and 11.23 - 12.19 g 100 g-1 for BCB). The partial replacement of wheat flour with baru by-product flours showed an influence on the parameters of water activity, color and hardness at concentrations of 10%, 15% and 20% of these flours. In this way, the study highlights the importance of the full use of plant residues in the development of products with added value.Item Estabilidade oxidativa de gérmen de milho integral autoclavado sob vapor direto e adicionado de antioxidante sintético ou natural e aplicação em biscoitos(Universidade Federal de Goiás, 2024-06-26) Cabral, Greicy Hellen Ferreira; Caliari, Márcio; http://lattes.cnpq.br/3558164788327179; Soares Júnior, Manoel Soares; http://lattes.cnpq.br/0920319108540253; Soares Júnior, Manoel Soares; Ferreira , Tania Aparecida Pinto De Castro; Ribeiro, Alline Emannuele ChavesCorn germ has been destined, in the vast majority of cases, for animal feed, however its use in human food could add value to the co-product, if it were used as a stabilized ingredient, with the potential to generate various impacts, such as technological, economic and environmental. The objective of this research was to evaluate: the most viable conditions for roasting whole corn and degerminated corn (hominy), in order to obtain new products with a higher content of phenolic compounds and antioxidant activity for use as a natural antioxidant; the stability of flours obtained from whole corn germ treated with the application of direct steam by autoclaving without adding antioxidants, with the addition of natural antioxidant (roasted whole corn, just ground and in the form of aqueous extract) and synthetic antioxidant (BHT - butylhydroxytoluene); and also verify the feasibility of using stabilized whole corn germ to partially replace wheat flour in cookies and enrich the traditional product with fiber. The roasting of raw materials was carried out in a temperature-controlled coffee roaster. Different corn grain processing conditions were compared: T1 - hominy roasted for 10 min with final cylinder and furnace temperatures of 200 and 450 °C, respectively, T2 - hominy roasted for 10 min with final cylinder and furnace temperatures of 202 and 460 °C, respectively, T3 - whole corn grains roasted for 9 min and 10 s with final cylinder and furnace temperatures of 188 and 436 °C, respectively, T4 - whole corn grains roasted for 10 min with cylinder and furnace final temperatures of 193 and 443 °C, respectively. For stability analysis, heat-treated whole corn germ flour samples were added or not with antioxidants, packaged in vacuum metallized laminated packaging, and stored at temperatures of 20, 30 and 40 °C. The experimental samples were evaluated for their oxidative stability (TBARS), every 15 days, for 60 days. Five biscuit formulations were produced, with BC being the control (without whole corn germ) and the others with 10% (B10), 25% (B25), 40% (B40) and 55% (B55) replacement of corn flour. wheat by prepared whole corn germ flour (GMP), that is, autoclaved and added with 5% ground roasted corn. Whole corn germ is a valuable source of nutrients for human consumption, presenting a content of total dietary fiber (10.44 g 100 g-1), lipids (11.01 g 100 g-1) and available carbohydrates (57. 38 g 100 g-1), in addition to the protein content (6.83 g 100 g-1) and minerals (2.96 g 100 g-1). The fresh whole corn grains before roasting had an average CFT content of 316.29 mg 100 g-1, and average values of antioxidant activity by FRAP of 9.35 µmol FeSO4 g-1 and by DPPH of 25. 51% discoloration, while T4 (whole corn and higher degree of roasting) obtained the highest results for CFT and antioxidant activity, with an increase in relation to fresh whole corn grains of 77.22% CFT, 33.37% activity antioxidant by FRAP and 211.61% by DPPH. This indicated its potential for use as a natural antioxidant. In storage tests, when the coproduct stabilized by autoclaving under direct steam was added with roasted corn powder or roasted corn extract, lower TBARS values were determined in relation to that added with BHT or natural, indicating more promising oxidative stability results. All experimental cookies were sensorially accepted, with an acceptability index greater than 70%, with B10 standing out with the highest values for all sensorial attributes evaluated, being more accepted than BC. Aiming for greater nutritional enrichment, B25 was evaluated in relation to the proximate composition, as for both technological physical properties and sensory attributes, it did not differ statistically (p > 0.05) in relation to B10. In relation to humidity, water activity, expansion index, specific volume and hardness, there was no significant difference (p > 0.05) between the experimental cookies, but there was in relation to the instrumental color parameters, with darkening as it increased. the level of whole corn germ flour in the formulation. There was an increase of 130% in the fiber content and 22.63% in the ash content of B25 compared to BC (3.46 and 1.37%, respectively). The results obtained are important for a better understanding of the oxidative stability of corn germ, but additional studies of the proposed natural antioxidants are still necessary and to evaluate the economic viability of the processes focused on in this research, when adapted to an industrial scale. It is feasible to replace wheat flour with up to 40% of whole corn germ flour stabilized in direct autoclave steam and added 5% of ground roasted corn in cookie-type biscuits, as the biscuits have reached a standard for commercialization, being microbiologically safe and healthier than traditional biscuits, and can contribute to improving the diet and quality of life of the population, and also improve the sustainability of the corn industry. However, it is important to consider that the application of the product in bakery may require adjustments in formulations and production processes.Item Utilização do feijão comum (Phaseolus vulgaris L.) na elaboração de tempeh(Universidade Federal de Goiás, 2017-08-30) Colombo, Aline Oliveira; Vendruscolo, Francielo; http://lattes.cnpq.br/7105461627589188; Bassinello, Priscila Zaczuk; http://lattes.cnpq.br/7932216023958412; Bassinello, Priscila Zaczuk; Vera, Rosângela; Santana, Geórgia Ribeiro Silveira deHealthy foods have been targeted by the industry in developing new products. Tempeh, fermented from soja pelo fungus Rhizopus oligosporus, has excellent nutritional quality and can be produced with depreciated beans. This work has the objective of elaborating tempeh of carioca beans stored cv. Pérola, producing the inoculum, verifying the evolution of the fermentation and establishing the preparation procedure of tempeh that obey the microbiological standards. Also, determine and relate nutritional properties, bioactive substance content, color and instrumental texture and later, evaluate the acceptance and intention to buy hamburger prepared with common bean tempeh, comparing with traditional soybean tempeh. The Rhizopus oligosporus strain was multiplied and the inoculum produced with rice. 50% soybean / bean (TFS) and 100% bean (TF) ratios were produced and compared to commercial soybean (TS) tempehs. The bean grains were stored and used presenting darker at the time of the study. First the tempeh was made in a traditional way and later with modification, using acetic acid (5%) and sterilization of the grains. Coliforms at 45 ° C, Staphylococcus augulase positive and Salmonella sp were evaluated to determine which method was most efficient in sanitary quality assurance. In the centesimal analysis, moisture, ash, water activity, pH, titratable acidity, ethereal extract, crude protein, fiber, carbohydrates, energy, minerals, vitamin B12, antioxidant activity, tannins, oligosaccharides, color and texture were analyzed. In the sensorial analysis, a nine-point hedonic scale was used, and the burgers were prepared in the same way for both samples and evaluated by untrained tasters regarding the acceptance of the attributes: appearance, aroma, taste, global impression and purchase intention. The concentration of cells in the spore suspension was 106 cells / mL, being sufficient to ferment the tempehs. The best result was TF due to the mycelial uniformity and the fermentation time (24 hours), approximate to the fermentation time of the traditional soybean tempeh (20hs). In the microbiological research for the modified method, there was no contamination, unlike the traditional method. In the centesimal results, between TF and TS there was a significant difference for lipids (1,555%), proteins (260%) and carbohydrates (521%). The total fiber content of TF is 34% smaller than TS. Molybdenum exceeds the daily recommendation, TS has a higher concentration of minerals, followed by TFS and TF. The antioxility capacity of TF (14.77%) and TS (11.28%) in the DPPH method, in the ABTS, TF (31.62%) and TS (48.89%) method presented the relevant antioxidant capacity samples. For vitamin B12, TF (0.38 μg / 100 g) and TS (0.42 μg / 100 g), present low content, since higher values are mentioned in the literature, probable loss during thermal treatment of tempeh. There was no significant difference in relation to the cohesiveness, chewing and resistance of the samples. The TS brightness is 1543% greater than TF, probably due to the higher fat content present in soybean. Chroma a * of TS has a shade closer to green than TF, and this one presented a value of b * greater than TS. In the sensory evaluation, the hamburgers presented a firm, consistent shape and a brown tone with crispy characteristics. The TS obtained a higher score than TF, presenting better performance in all attributes, with emphasis on flavor. It can be affirmed that common bean cv. Pearl can be used as raw material for the production of tempeh, having interesting nutritional properties and being an alternative for the use of grains of low commercial value.Item Amido de milho modificado por fermentação com ou sem iniciadores e secagem ao sol, e aplicação em biscoitos enriquecidos com gérmen de milho(Universidade Federal de Goiás, 2023-03-28) Couto, Larissa Silva; Caliari, Márcio; http://lattes.cnpq.br/3558164788327179; Soares Junior, Manoel Soares; http://lattes.cnpq.br/0920319108540253; Soares Junior, Manoel Soares; Cavalcante, Rodrigo Barbosa Monteiro; Oliveira, Aryane Ribeiro; Ferreira, Tania Aparecida Pinto de CastroStarch is an available carbohydrate with varied applications in agroindustry. However, there is a need to modify it in order to adapt its properties to specific consumer demands. Natural fermentation followed by sun drying is a form of starch modification performed by the action of enzymes and acids produced by microorganisms. Cassava starch is considered a product with strong commercial appeal in Brazil, however, corn has become in 2022 the main cereal in planted area and world production. Thus, the aim of the present study was to evaluate the physical, chemical, structural and technological properties of corn starches modified by natural fermentation, with and without the backslopping technique, followed by sun drying; to understand the effect of different starters on the fermentation time of the new ingredient, and to apply the modified starch in cheese biscuits type chipa enriched with corn germ flour. A completely randomized design was used for the fermentation and preparation of the cheese biscuits, with three treatments (corn starch without starter, corn starch with fermented corn starch starter, corn starch with sour cassava starch starter) and five treatments (0%, 5%, 10%, 15% and 20% modified corn starch with sour cassava starch starter replaced by corn germ), respectively. The fermentation with starter of cassava sour starch was carried out in 12 days, while the fermentations with fermented corn starch starter and without starter were stopped only after 65 days. Natural fermentation followed by sun drying altered the starch granule surface, pasting properties, and caused slight changes in relative crystallinity as well as amylose content. Starches that underwent the fermentation process for a longer time showed more significant changes. The techniques used were effective to acidify corn starch, and also they promoted changes in ash content, water absorption indexes, and water solubility, but were not sufficient to achieve the degree of expansion of sour cassava starch. The fermented corn starch with sour cassava starch starter was applied as the main ingredient in the formulation of the cheese biscuits enriched with corn germ. The use of corn germ, in different percentages, showed to be efficient for the fortification of the biscuits, once higher contents of ashes (varying from 3.97 % to 9.92 %), proteins (varying from 7.76 % to 24.51 %), and lipids (varying from 5.53 % to 14.89 %); and lowercontents of carbohydrates (varying from 2.38 % to 11.75 %) were observed for biscuits with higher contents of corn germ. Therefore, natural fermentation with the backslopping technique is an alternative to obtain sour corn starch in less time, as well as the starch obtained can be used in the elaboration of baked products in which the expansion property is not a fundamental characteristic for quality.Item Amidos de sorgos pigmentados com potencial para aplicação na indústria de alimentos(Universidade Federal de Goiás, 2022-12-07) Telles, Alice Duarte Mendonça; Soares Júnior, Manoel Soares; Caliari, Márcio; http://lattes.cnpq.br/3558164788327179; Caliari, Márcio; Ribeiro, Alline Emannuele Chaves; Oliveira, Aryane RibeiroSorghum (Sorghum bicolor [L.] Moench) is the fifth most-produced cereal in the world, but it is not homogeneously present in human food worldwide. Like the other species of the Poaceae family, sorghum is rich in nutrients, mainly starch. Because it has several varieties, sorghum has different colors and is rich in natural pigments, mainly phenolic acids and antioxidant compounds. Starch extracted from colored sorghum is a naturally pigmented product and is generally ignored by the industry as it does not meet the white-bright standard. Therefore, this work aims to extract and characterize starches from different cultivars of pigmented sorghum and evaluate their potential for use in the food industry. Initially, a bibliographic review was carried out about starches extracted from colored raw materials, aiming to understand and identify their characteristics and properties. Afterward, the aqueous extraction and characterization of the starch of three colored sorghum cultivars (Comercial Vermelho, SSG150T, and BRS Ponta Negra) were carried out. Aqueous extraction of the starches was carried out, whose yields varied between 4 and 6%. Starches were separated into types A and B for red commercial sorghum and BRS Ponta Negra sorghum. Sorghum SSG150T had only one type of starch. In total, five different starches from 3 sorghum varieties were analyzed. The starches were characterized according to their proximal composition, indicating moisture between 8.32 and 10.84%, ash content close to zero, and water activity between 0.31 and 0.48. As for the color analysis, the starches had variations in brightness between 75.67 and 95.52, chroma between 3.46 and 9.94, and Hue angle between 32.63 and 79.48. The amylose content present in the starches varied between 28.50 and 38.50%. The viscosity profile showed maximum viscosity peaks between 1314.5 and 2656.2 cP and minimum viscosity between 710 and 1086.3 cP. Paste temperatures varied between 67.1 and 68.4 C. The texture profile was carried out, showing results of hardness between 1.95 and 6.62 N. The X-ray diffraction analysis showed crystallinity results of starches between 15.10 and 21.02%. As for the thermal properties analyzed via RVA, the samples presented initial temperature between 64.01 and 66.91 C, peak temperature between 70.19 and 73.09 C, and final temperature between 80.12 and 87.25 C to the enthalpies of gelatinization of the samples between 4.70 and 11.56 J/g. Fourier Transform IR spectrometry analysis demonstrated that the starches are in their native form. The SEM analysis showed that starches have spherical and polyhedral shapes, and some extracted starches have several non-starch compounds and brittle granules. The antioxidant content of the starches was analyzed using the DPPH discoloration method, highlighting the BRS Ponta Negra type B sorghum starch with 64.24% discoloration. The other starches showed percentages of discoloration between 2.26 and 6.25%, and the red type A commercial sorghum starch did not obtain tangible results. The content of phenolic compounds was analyzed by the Folin-Ciocalteu method. It was not possible to obtain results for starch from commercial red sorghum, sorghum SSG150 T obtained content of 12.44 µg of gallic acid per ml, and starches from BRS Ponta Negra sorghum type A and type B obtained, respectively, with contents of 0.11 and 63.23 µg of gallic acid per ml. Mass spectrometry analysis was performed using catechin, quercetin, and gallic acid as standard, and the three compounds were identified in extracts of all starches. Finally, principal component analysis (PCA) was performed using the results found. The results show the potential for using sorghum starch in various branches of the food industry, such as applications that require using natural dyes and foods enriched in bioactive compounds.Item Simulação do processo de produção de uma indústria de água mineral pelo método system dynamics(Universidade Federal de Goiás, 2010-04-03) Silva, Giselle de Lima Paixão e; Geraldine, Robson Maia; http://lattes.cnpq.br/2481483559763643; Geraldine, Robson Maia; Takeuchi, Katiuchia Pereira; Figueiredo, Reginaldo SantanaThe processing of mineral water is characterized by a system composed of step sequences, input variables, parameters and output variables. Thus, this work was conducted with the objective of implementing a computer model to simulate the steps that comprise the operational flowchart of a mineral water industry, using the software Stella 8.0. The model defined as dynamic, stochastic and discrete consisted of eleven interconnected blocks. It was built following the steps of characterizing the real system, creating the conceptual model, structuring and verification of computational model, data collection, and model validation. From data collected in the real system we obtained fits of the distributions used in assembling and verifying the model with the help of the @ risk 5.5 program. Validation of the program was conducted by comparing the data (number of bottles to be processed and total processing time) of the real system with simulated data, using regression analysis and the program Statistic 6.0 (Statsoft). The values collected in the real system were within the upper and lower limits on the graph obtained by regression analysis, with a confidence level of 95%, ensuring that the computer model adequately represents the real system. Fails in the process were identified by analyzing of collected values needed more processing time than the simulated values, for the same amount of bottles. However, the computational model developed is appliable to simulate the dynamics of processing lines of Mineral Water, being a tool of production control, which allows the visualization of the behavior of the real system, facilitates the identification of errors, improve production flow, and reduces manufacturing costs by controlling the total processing time.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 Qualidade de surimi de aparas de Pirarucu (Arapaima Gigas) e de encapsulado do extrato da polpa de açaí (Euterpe Oleracea)(Universidade Federal de Goiás, 2021-03-15) Magalhães, Gabriella Leite; Soares Júnior, Manoel Soares; http://lattes.cnpq.br/0920319108540253; Caliari, Márcio; http://lattes.cnpq.br/3558164788327179; Mársico, Eliane Teixeira; http://lattes.cnpq.br/3971598714445106; Mársico, Eliane Teixeira; Mesquita, Eliana de Fátima Marques de; Mano, Sérgio BorgesThe use of by-products generated by the rice industry, fish filleting, and the use of fruit pulp as a natural antioxidant is a means of adding value to products, with an appeal to healthiness. The objectives of the present study were: to evaluate how the variables washing cycle, the addition of rice flour (%) and gelatinization temperature (ºC) influenced surimi, with the evaluation of the parameters of yield, humidity, protein, lipids, colorimetric analysis, texture and stability to freeze and thaw, to optimize the process, a Box-Behnken design was used; select the best solvent ratio (water): açaí pulp and pH with higher anthocyanin content, and extract the bioactive compounds from the açaí pulp with ultrasound and microencapsulate this extract using a central rotational compound design to optimize the processing to evaluate the effect extraction time and proportion of maltodextrin: extract in the encapsulation efficiency, chemical characteristics, antioxidant activity, color and morphology of the obtained microcapsules, aiming to develop microcapsules with high content of phenolic compounds, anthocyanins, and antioxidant activity. The number of washing cycles affected the yield (from 77 to 93%), humidity (55-67%), lipids (18-35%), protein (7.15-11.88%), whiteness (46.73 -64.45), chroma (8.86-13.18), hue angle (80.79-93.12 °), cohesiveness (0.40-0.61), elasticity (0.51-0.99 mm) and stability to freeze and thaw at 4 weeks (85.16-96.53%); AF concentration affected moisture, lipids, cohesiveness, elasticity, and stability to freezing and thawing at 4 weeks; and the cooking temperature of the RF affected the humidity, whiteness, chroma, cohesiveness, elasticity. In the optimization of surimi with three washing cycles, it was possible to remove water-soluble proteins (7.15%) and surimi from pirarucu parings showed a high yield (93.07%). With the increase in the washing cycle and the addition of starch, there was an increase in humidity (67.61%) when compared to the minimum level (56%). It was possible to obtain an increase in the surimi's humidity with an increase in the number of washing cycles and the addition of starch. With three washing cycles, it was possible to remove the water-soluble proteins efficiently, producing surimi with a tendency to a pale yellow color due to the low content of lipids. The highest levels of anthocyanins in the extracts (520.50 mg cyanidin-3-glycoside.100 g-1) were determined with water at pH 2.0 and a pulp: water ratio of 1: 2. In the encapsulation of the extract from the açaí pulp, it is verified that with the increase of the wall material, there is an increase in humidity and chroma (C *). When the extraction time and the proportion of wall material: core increases, there is a greater extraction of phenolic compounds. With an extraction time of 13 min and proportion of wall material: core 15.82%, it obtained greater retention of anthocyanins and content of phenolic compounds. The use of broken pirarucu parings and broken rice grains is feasible for the production of pirarucu surimi with high yield and high physical, chemical, and technological quality, with the potential to be used as an ingredient in restructured products, in addition to contributing significantly to the agro-industrial sustainability. The developed microcapsules showed favorable results for application in food as a natural antioxidant.Item Estudo do processamento de geleia de melancia enriquecida com extratos de jabuticaba e extrato de sementes de chia: características físico-química e potencial antioxidante(Universidade Federal de Goiás, 2020-03-04) Rodrigues, Ilana Carneiro; Damiani, Clarissa; http://lattes.cnpq.br/8152502284007938; Asquieri, Eduardo Ramirez; http://lattes.cnpq.br/0488056148950480; Melo, Adriane Alexandre Machado de; Asquieri, Elaine Meire de Assis Ramirez; Asquieri, Eduardo RamirezFruits are foods with good antioxidant potential. They are chemical compounds capable of reacting with free radicals, reducing the risk of several diseases, among them some types of cancer. With the increase in the incidence of these diseases, the interest in foods that can combine flavor and health becomes growing. In this context, we have the jellies. Products of great acceptability by the consumer, an alternative to waste, in addition to making seasonal fruits available in the off-season. Studies are being developed in order to prove the beneficial effect that fruits such as watermelon and jabuticaba, and other vegetables such as chia seeds, have because they have in their composition bioactive compounds with antioxidant capacity. In addition to bioactive compounds in their composition, chia seeds in water can form a promising mucilaginous gel for use in food. Therefore, this work aimed to develop and characterize jelly with filtered watermelon juice, which will be the control for the comparisons, later enriching it with jabuticaba extracts and chia extract in substitution of a part of pectin, totaling three products, in order to study and compare their physical-chemical characteristics and the antioxidant capacity of all products after thermal processing, in order to elucidate the real loss of bioactive compounds with antioxidant character that heat provided. Experimental plans for watermelon jelly and enriched jellies were performed. All results were expressed as mean ± standard deviation, using Sisvar 5.6 software. The three enriched jellies were satisfactory, especially in terms of their antioxidant capacity, after thermal processing. In addition, the chia extract had a competent behavior in replacing pectin and may have aggregated positively through possible bioactive compounds present in it. To better elucidate the consequence of heat on these compounds, more extensive research on the effects of process conditions such as time and temperature on these products is needed.