Mestrado em Ciência e Tecnologia de Alimentos (EA)

URI Permanente para esta coleçãohttp://200.137.215.59/tede/handle/tde/183

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Agora exibindo 1 - 20 de 138

Malteação de grãos de arroz e aplicação na obtenção de cervejas
(Universidade Federal de Goiás, 2026-03-11) Coelho , Gabriel Solino; Vendruscolo , Francielo; http://lattes.cnpq.br/7105461627589188; Vensdrucolo, Francielo; Silva, Flavio Alvas da; Silva, Edson Pablo da
Barley is the cereal traditionally used in the production of malt for beer; however, rice has emerged as a promising alternative for obtaining gluten-free products with differentiated sensory profiles. The objective of this study was to produce malts from rice grains, including a base malt and two specialty malts, and apply them in beer production, comparing them to a standard barley-based formulation. Rice grains were subjected to steeping at 25 °C for 44 hours and germination at 21 °C for 5 days. Drying was carried out in an oven using a time vs. temperature binomial of 45, 50, 55 and 60 °C for 12 hours each. After manual sieving, the base malt was obtained. From this malt, two specialty malts were produced: caramel malt 1, roasted in an oven at 120 °C for 180 min, and caramel malt 2, roasted at 180 °C for 120 min. Malt samples were sent to Agraria Malte (Paraná, Brazil) for physicochemical characterization. Four beer formulations were produced: one with barley malt and three with rice malts. Mashing was conducted with a time vs. temperature binomial of 64 °C/60 min, 73 °C/20 min and 78 °C/10 min. Fermentation occurred at 12 °C, followed by maturation at 5 °C. The beers were bottled in glass bottles and decarbonated prior to analysis. The following physicochemical parameters were evaluated: original and final gravity, color, bitterness, pH, titratable acidity, alcohol content, real extract and original extract. The volatile profile was determined by gas chromatography-mass spectrometry (GC-MS), and sensory analysis was performed with untrained panelists, with word cloud generation. The rice malt formulations presented alcohol contents around 2.2% v/v and high real extract values (7.9% m/v). The formulation containing 25% caramel malt 1 stood out for the detection of isoamyl acetate, ethyl hexanoate and ethyl octanoate. The control formulation presented complete fermentation (5.78% v/v) and a neutral sensory profile. Sensory analysis evidenced perceptible differences among the formulations. The production of specialty rice malts proved to be promising for obtaining differentiated sensory profiles.
Caracterização técnica e avaliação ambiental de estruturas comerciais e de uma proposta monomaterial em embalagens flexíveis para molhos de tomate
(Universidade Federal de Goiás, 2026-02-10) Sousa, Luciana Aparecida de; Briceno, Julio Cesar Colivet; Oliveira, Tatianne Ferreira de; http://lattes.cnpq.br/2017895913160804; Oliveira, Tatianne Ferreira de; Coutinho, Gabriela Silva Mendes; Rodrigues, Camilla Alves Pereira
Tomatoes occupy a prominent position in the Brazilian agro-industry, being widely used in the production of sauces and other tomato-based products that require efficient packaging systems to guarantee protection, stability, and shelf life. In the flexible packaging segment, multimaterial structures formed by the combination of different polymers are widely used due to their mechanical and barrier performance; however, the complexity of these architectures compromises recyclability and hinders their integration into circular economy models, in a context of increasing environmental, regulatory, and productive efficiency demands. Given this scenario, this dissertation aimed to characterize commercial flexible packaging used for tomato sauces and evaluate the technical and environmental feasibility of transitioning to a predominantly monomaterial, technically recyclable, polyethylene-based alternative structure. To this end, five commercial stand-up pouch packages were analyzed and compared to two structures developed on a pilot scale, representative, respectively, of conventional multimaterial architectures and a predominantly monomaterial configuration. The methodology involved physicochemical, thermal, morphological, and functional characterization through differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy, oxygen and water vapor barrier tests, evaluation of sealing behavior, coefficient of friction, basis weight, and thickness, in addition to Life Cycle Assessment (LCA), considering exclusively the packaging system. The results demonstrated that the commercial packaging evaluated is predominantly multi-material, which limits its recyclability, while the proposed monomaterial structure showed compatible technical performance in critical parameters such as thickness, basis weight, minimum sealing temperature, water vapor barrier, and external coefficient of friction, although with a reduction in the oxygen barrier and a more restricted thermal sealing window. The LCA indicated a significant reduction in the total environmental impact of the monomaterial structure, associated with the simplification of the composition and the feasibility of mechanical recycling at the end of its life. It should be noted, however, that the tests performed were conducted under laboratory conditions, and further studies on an industrial scale are necessary, including tests on filling and packaging machines, to confirm the operational robustness and consolidate the applicability of the monomaterial structure as a viable alternative to conventional multimaterial packaging.
Enriquecimento da Xima (alimento nativo da África oriental) com extrato de licopeno e β-caroteno do tomate
(Universidade Federal de Goiás, 2026-03-03) Muhala, Osvaldo Pereira Carlos; Silva, Aline Gomes Moura e; Asquieri, Eduardo Ramirez; http://lattes.cnpq.br/0488056148950480; Asquieri, Eduardo Ramirez; Magalhães, Gabriella Leite; Souza, Patrícia Amaral
O milho (Zea mays L.) constitui a base alimentar em Moçambique, sendo amplamente utilizado na produção de farinha e na preparação da Xima, alimento tradicional de elevada relevância sociocultural. Contudo, sua composição predominantemente amilácea e o baixo teor de compostos bioativos limitam seu potencial funcional, enquanto práticas como a maceração podem afetar suas propriedades tecnológicas e microbiológicas. Paralelamente, o tomate (Solanum lycopersicum L.), rico em carotenoides como licopeno e β-caroteno, apresenta elevado potencial antioxidante, destacando-se como alternativa para o enriquecimento nutricional de alimentos à base de cereais. Este trabalho teve como objetivo avaliar o efeito da maceração nas propriedades de farinhas de milho branco e investigar a aplicação de extratos de carotenoides de tomate na fortificação da Xima, visando o desenvolvimento de um alimento funcional com maior valor nutricional e capacidade antioxidante. A metodologia incluiu a caracterização de farinhas maceradas e não maceradas quanto às propriedades químicas, físicoquímicas, estruturais, térmicas, funcionais, antioxidantes e microbiológicas, bem como a extração de carotenoides por maceração e percolação, seguida da incorporação do extrato na Xima. Os resultados evidenciaram que a maceração promove alterações na composição e funcionalidade da farinha, incluindo aumento da atividade de água, modificações estruturais do amido e ocorrência de não conformidades microbiológicas. A fortificação da Xima resultou em aumento significativo da atividade antioxidante, do teor de compostos fenólicos e carotenoides, além de modificações nas propriedades físico-químicas e estruturais. Concluiu-se que a incorporação de carotenoides representa estratégia eficaz para valorização nutricional da Xima, contribuindo para o desenvolvimento de alimentos funcionais e melhoria da qualidade da dieta.
Ocorrência de microplásticos e mercúrio em peixes dulcícolas das regiões Centro-Oeste e Amazônica
(Universidade Federal de Goiás, 2026-02-20) Crispim, Renata Barros; Almeida, Maria Carolina de; Oliveira, Tatianne Ferreira de; http://lattes.cnpq.br/2017895913160804; Oliveira, Tatianne Ferreira de; Dantas , Kelly das Graças Fernandes; Mársico, Eliane Teixeira
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Frações da vagem do fruto de genótipos de cacau (Theobroma cacao L.) e incorporação em produtos alimentícios
(Universidade Federal de Goiás, 2025-12-18) Miranda, Jéssica Silva; Oliveira, Tatianne Ferreira de; Ferreira, Tânia Aparecida Pinto de Castro; http://lattes.cnpq.br/0312123979235562; Ferreira, Tânia Aparecida Pinto de Castro; Briceno, Julio Cesar Colivet; Santiago, Raquel de Andrade Cardoso
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Desenvolvimento de bebida fermentada de tangerina murcott (citrus reticulata)
(Universidade Federal de Goiás, 2025-07-30) Silva Filho, Josinaldo Florêncio da; Asquieri, Eduardo Ramirez; http://lattes.cnpq.br/0488056148950480; Asquieri, Eduardo Ramirez; http://lattes.cnpq.br/0488056148950480; Briceno, Julio Cesar Colivet; Oliveira, Tatianne Ferreira De; http://lattes.cnpq.br/2017895913160804
Resumo
Extrato simbiótico de coprodutos de baru e banana verde encapsulado por liofilização com diferentes hidrocolóides e aplicação em barras de frutas
(Universidade Federal de Goiás, 2025-02-26) Mendes, Kamila Silva; Soares Júnior, Manoel Soares; http://lattes.cnpq.br/0920319108540253; Oliveira, Tatianne Ferreira de; http://lattes.cnpq.br/2017895913160804; Oliveira, Tatianne Ferreira de; http://lattes.cnpq.br/2017895913160804; Briceno, Julio Cesar Colivet; http://lattes.cnpq.br/4191269822686222; Oliveira, Aryane Ribeiro; http://lattes.cnpq.br/4191269822686222
Resumo
Desenvolvimento de filmes bioativos contendo probiótico (Lacticaseibacillus rhamnousus GG.) e polpa de mirtilo (Vaccinium myrtillus)
(Universidade Federal de Goiás, 2025-09-17) Sousa, Bárbara Nadinne Nepomoceno de; Oliveira Filho, Josemar Gonçalves de; http://lattes.cnpq.br/883104577882707; Egea, Mariana Buranelo; http://lattes.cnpq.br/2608350008080000; Egea, Mariana Buranelo; http://lattes.cnpq.br/2608350008080000; Briceno, Julio Cesar Colivet; http://lattes.cnpq.br/3125238514015541; Yamashita, Fabio; http://lattes.cnpq.br/2462623168172176
The growing demand for functional foods, driven by the pursuit of healthier eating habits, has brought attention to ingredients such as blueberry (Vaccinium myrtillus), a fruit rich in bioactive compounds like anthocyanins, which exhibit remarkable antioxidant and therapeutic properties. In this context, the incorporation of active components into edible films has been widely studied as an effective and practical method for delivering these substances in a stable form. Aligned with this trend, the use of probiotics in such films aims not only to ensure their viability but also to add nutritional value. This study aimed to develop bioactive films based on carboxymethylcellulose (CMC), the probiotic Lacticaseibacillus rhamnosus GG, and freezedried blueberry pulp. The purpose of these films is to act as carriers for the delivery of functional compounds. To assess their effectiveness, the films were characterized in terms of morphology, moisture content, solubility, water vapor permeability, thickness, vitamin C content, anthocyanins, color, and mechanical properties. In addition, the viability of the probiotic was analyzed over 45 days at storage temperatures of 4°C and 25°C. The incorporation of blueberry pulp influenced not only the physical and optical characteristics but also endowed the films with bioactive properties, such as increased vitamin C content. A reduction in water solubility and an increase in film thickness were observed features that are desirable for protective barrier applications. However, a decrease in mechanical strength and an increase in water vapor permeability were also noted. These changes may be related to the irregular structure observed in the micrographs, suggesting greater diffusivity of water molecules. The addition of the probiotic L. rhamnosus GG represented a functional advantage for the films, with the potential to contribute to human health benefits.
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/8277725980658558
Childhood 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 research
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/7985896725376640
Embargada.
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 de
The 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.
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 de
Embargado.
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, Márcio
Embargado
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 Colivet
Embargada.
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 Colivet
Embargado.
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 Ribeiro
The 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.
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 Colivet
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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 da
The 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.
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 e
Global 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.
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 da
The 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.

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