Estudo físico–químico, microbiológico e tecnológico de coprodutos da industrialização de milho e aproveitamento alimentar a partir da elaboração de massas alimentícias

• Autor(a) principal: Marques, Renata Cristina Duarte
• Data de Publicação: 2016
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFG
• Texto Completo: http://repositorio.bc.ufg.br/tede/handle/tede/6860
• topic: Resíduo; Zea Mays L; Macarrão; Isotermas de sorção; Byproduct; Pasta; Sorption isotherms; CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

Corn is a most produced and consumed cereal across the world the industrialization of the corn grains by wet milling is one of the methods for obtaining various types of byproducts. The FEBELA Agroindustrial Ltd. have wet milling system changes, which are generated through the process for obtaining starch two co-products, one with fibrous profile and the other with the protein/fat profile, specifically different from the conventional products obtained in this type of processing. The major concern with environmental impacts and the huge waste and loss lead to the need to evaluate the use of these co-products. This study aimed to evaluate the microbiological viability, nutrition and technology of the two co-products produced by the company, through the preparation of flour, physical-chemical study of prepared meals and the use of flour in the preparation of pasta. Microbiological analyzes of wet co-products where it was found the stability and suitability of co-products to the use in the preparation of meals. Flours were analyzed for proximate composition, technological, structural behavior, viscoamylographic and thermal properties. It was observed that the fibrous coproduct derived flour showed higher dietary fiber content, the higher starch concentration and a higher incidence of starch granules of increased size. The flour obtained from protein/fatty co-product showed higher content of proteins and lipids with low viscosity after the process of gelatinization and low gelatinization enthalpy when compared to fibrous flour. The sorption isotherms found for both flours presented the influence of the analysis temperature and can be represented by the mathematical model of Peleg. The combination of 60.05% of semolina, 23.3% of fibrous flour and 16.7% of protein/ fat meals provided an experimental pasta with better sensory acceptance and purchase intent, and desirable baking properties. The milled co-product of fibrous and protein/fat corn, can be an alternative to starch manufacturing industry because add value to waste, which after processing can be employed in the development of several products for human consumption.