Propriedades f?sico-qu?micas, nutricionais e funcionais de farinha de batata doce de polpa alaranjada e seu potencial de colora??o de Petit Suisse

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Autor(a) principal: Nascimento, Camila Mello Olimpio do
Data de Publicação: 2017
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRRJ
Texto Completo: https://tede.ufrrj.br/jspui/handle/jspui/2579
Resumo: The orange fleshed sweet potato (OFSP) has a large amount of ?-carotene, a natural pigment that, in addition to conferring color, has a pro-vitamin A activity. Vitamin A deficiency is considered a health problem in hundreds of countries, mostly In African, Asian and South American countries. At risk, infants and pre-school children, pregnant women and women of childbearing age are at risk. Because it is an excellent source of provitamin A, some studies suggest that the consumption of OFSP may contribute to the reduction of vitamin A deficiency. In addition, the ability to confer attractive coloration to foods due to the presence of carotenoids is another contribution important to improve the appearance and acceptance of these products. Among the dairy products for children, Petit Suisse stands out, which is a type of cheese of very high humidity, with pasty, soft or soft consistency. This work evaluate the physical-chemical, nutritional and functional properties of orange fleshed sweet potato flour of different granulometries and its effect on the coloring of Petit Suisse. The centesimal composition, total starch content, carotenoid and pro-vitamin activity were studied for the three fractions of OFSP flour with granulometry of 150, 200 and 250 mesh. In addition, it was also evaluated the different fractions, resistant starch content, glycemic index, antioxidant capacity, color and particle size. In general, it was verified that the flour fractions studied differ statistically in all the physical-chemical, nutritional, functional properties, color and size of particles. Regarding the use in the OFSP flour in the Petit Suisse formulation, it was found that the amount of OFSP flour added did not affect the pH of this product, while preserving its identity pattern. In addition, the OFSP flour presented as an alternative to the coloring of Petit Suisse.
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spelling Barbosa, Maria Ivone Martins JacinthoCPF: 087.819.377-41http://lattes.cnpq.br/3609445478725882Ferreira, Elisa Helena da RochaEsmerino, Erick AlmeidaCPF: 126.957.737-90http://lattes.cnpq.br/0067471005430713Nascimento, Camila Mello Olimpio do2019-01-14T13:47:13Z2017-07-20NASCIMENTO, Camila Mello Olimpio do. Propriedades f?sico-qu?micas, nutricionais e funcionais de farinha de batata doce de polpa alaranjada e seu potencial de colora??o de Petit Suisse. 2017. 44 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, RJ, 2017.https://tede.ufrrj.br/jspui/handle/jspui/2579The orange fleshed sweet potato (OFSP) has a large amount of ?-carotene, a natural pigment that, in addition to conferring color, has a pro-vitamin A activity. Vitamin A deficiency is considered a health problem in hundreds of countries, mostly In African, Asian and South American countries. At risk, infants and pre-school children, pregnant women and women of childbearing age are at risk. Because it is an excellent source of provitamin A, some studies suggest that the consumption of OFSP may contribute to the reduction of vitamin A deficiency. In addition, the ability to confer attractive coloration to foods due to the presence of carotenoids is another contribution important to improve the appearance and acceptance of these products. Among the dairy products for children, Petit Suisse stands out, which is a type of cheese of very high humidity, with pasty, soft or soft consistency. This work evaluate the physical-chemical, nutritional and functional properties of orange fleshed sweet potato flour of different granulometries and its effect on the coloring of Petit Suisse. The centesimal composition, total starch content, carotenoid and pro-vitamin activity were studied for the three fractions of OFSP flour with granulometry of 150, 200 and 250 mesh. In addition, it was also evaluated the different fractions, resistant starch content, glycemic index, antioxidant capacity, color and particle size. In general, it was verified that the flour fractions studied differ statistically in all the physical-chemical, nutritional, functional properties, color and size of particles. Regarding the use in the OFSP flour in the Petit Suisse formulation, it was found that the amount of OFSP flour added did not affect the pH of this product, while preserving its identity pattern. In addition, the OFSP flour presented as an alternative to the coloring of Petit Suisse.A batata doce de polpa alaranjada (BDPA) possui uma grande quantidade de ?-caroteno, pigmento natural que al?m de conferir cor, apresenta atividade pr?-vitam?nica A. A defici?ncia de vitamina A ? considerada um problema de sa?de em centenas de pa?ses, principalmente em pa?ses do Continente Africano, Asi?tico e na Am?rica do Sul. Essa defici?ncia tem como grupo de risco, crian?as lactentes e em idades pr?-escolar, gestantes e mulheres em idade f?rtil. Por ser uma excelente fonte de provitamina A, alguns estudos apontam que o consumo de BDPA pode contribuir para a diminui??o da defici?ncia de vitamina A. Al?m dessa propriedade, a capacidade de conferir colora??o atrativa aos alimentos, devido ? presen?a de carotenoides, ? outra contribui??o importante para melhoria da apar?ncia e da aceita??o desses produtos. Dentre os produtos l?cteos destinados ao p?blico infantil, destaca-se o Petit Suisse, que ? um tipo de queijo de alt?ssima umidade, com consist?ncia pastosa, branda ou mole. Esse trabalho tem como objetivo avaliar as propriedades f?sico-qu?micas, nutricionais e funcionais da farinha de batata doce de polpa alaranjada de diferentes granulometrias e seu efeito na colora??o de Petit Suisse. A composi??o centesimal, o teor de amido total, de carotenoide e a atividade pr?-vitam?nica foram estudadas para as tr?s fra??es de farinha de BDPA com granulometria de 150, 200 e 250 mesh. Al?m disso, tamb?m foram avaliadas nas diferentes fra??es, o teor de amido resistente, o ?ndice glic?mico, a capacidade antioxidante, a cor e tamanho de part?culas. De forma geral, verificou-se que as fra??es de farinha estudadas diferiram estatisticamente em todas as propriedades f?sico-qu?micas, nutricionais, funcionais, cor e tamanho de part?culas. Com rela??o ? utiliza??o na farinha de BDPA na formula??o do Petit Suisse, verificou-se que a quantidade de farinha de BDPA adicionada n?o afetou o pH desse produto, preservando seu padr?o de identidade. Al?m disso, a farinha de BDPA se apresentou como alternativa para a colora??o do Petit Suisse.Submitted by Celso Magalhaes (celsomagalhaes@ufrrj.br) on 2019-01-14T13:47:13Z No. of bitstreams: 1 2017 - Camila Mello Olimpio do Nascimento.pdf: 887895 bytes, checksum: af1e0570b3cbc694e537ab8027f47bd4 (MD5)Made available in DSpace on 2019-01-14T13:47:13Z (GMT). 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dc.title.por.fl_str_mv Propriedades f?sico-qu?micas, nutricionais e funcionais de farinha de batata doce de polpa alaranjada e seu potencial de colora??o de Petit Suisse
dc.title.alternative.eng.fl_str_mv Propriedades f?sico-qu?micas, nutricionais e funcionais de farinha de batata doce de polpa alaranjada e seu potencial de colora??o de Petit Suisse
title Propriedades f?sico-qu?micas, nutricionais e funcionais de farinha de batata doce de polpa alaranjada e seu potencial de colora??o de Petit Suisse
spellingShingle Propriedades f?sico-qu?micas, nutricionais e funcionais de farinha de batata doce de polpa alaranjada e seu potencial de colora??o de Petit Suisse
Nascimento, Camila Mello Olimpio do
Batata doce de polpa Alaranjada
Farinha
Granulometrias
vitamina A
Orange Fleshed sweet potato
Flour
Granulometry
vitamin A
Ci?ncia e Tecnologia de Alimentos
title_short Propriedades f?sico-qu?micas, nutricionais e funcionais de farinha de batata doce de polpa alaranjada e seu potencial de colora??o de Petit Suisse
title_full Propriedades f?sico-qu?micas, nutricionais e funcionais de farinha de batata doce de polpa alaranjada e seu potencial de colora??o de Petit Suisse
title_fullStr Propriedades f?sico-qu?micas, nutricionais e funcionais de farinha de batata doce de polpa alaranjada e seu potencial de colora??o de Petit Suisse
title_full_unstemmed Propriedades f?sico-qu?micas, nutricionais e funcionais de farinha de batata doce de polpa alaranjada e seu potencial de colora??o de Petit Suisse
title_sort Propriedades f?sico-qu?micas, nutricionais e funcionais de farinha de batata doce de polpa alaranjada e seu potencial de colora??o de Petit Suisse
author Nascimento, Camila Mello Olimpio do
author_facet Nascimento, Camila Mello Olimpio do
author_role author
dc.contributor.advisor1.fl_str_mv Barbosa, Maria Ivone Martins Jacintho
dc.contributor.advisor1ID.fl_str_mv CPF: 087.819.377-41
dc.contributor.advisor1Lattes.fl_str_mv http://lattes.cnpq.br/3609445478725882
dc.contributor.referee1.fl_str_mv Ferreira, Elisa Helena da Rocha
dc.contributor.referee2.fl_str_mv Esmerino, Erick Almeida
dc.contributor.authorID.fl_str_mv CPF: 126.957.737-90
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/0067471005430713
dc.contributor.author.fl_str_mv Nascimento, Camila Mello Olimpio do
contributor_str_mv Barbosa, Maria Ivone Martins Jacintho
Ferreira, Elisa Helena da Rocha
Esmerino, Erick Almeida
dc.subject.por.fl_str_mv Batata doce de polpa Alaranjada
Farinha
Granulometrias
vitamina A
topic Batata doce de polpa Alaranjada
Farinha
Granulometrias
vitamina A
Orange Fleshed sweet potato
Flour
Granulometry
vitamin A
Ci?ncia e Tecnologia de Alimentos
dc.subject.eng.fl_str_mv Orange Fleshed sweet potato
Flour
Granulometry
vitamin A
dc.subject.cnpq.fl_str_mv Ci?ncia e Tecnologia de Alimentos
description The orange fleshed sweet potato (OFSP) has a large amount of ?-carotene, a natural pigment that, in addition to conferring color, has a pro-vitamin A activity. Vitamin A deficiency is considered a health problem in hundreds of countries, mostly In African, Asian and South American countries. At risk, infants and pre-school children, pregnant women and women of childbearing age are at risk. Because it is an excellent source of provitamin A, some studies suggest that the consumption of OFSP may contribute to the reduction of vitamin A deficiency. In addition, the ability to confer attractive coloration to foods due to the presence of carotenoids is another contribution important to improve the appearance and acceptance of these products. Among the dairy products for children, Petit Suisse stands out, which is a type of cheese of very high humidity, with pasty, soft or soft consistency. This work evaluate the physical-chemical, nutritional and functional properties of orange fleshed sweet potato flour of different granulometries and its effect on the coloring of Petit Suisse. The centesimal composition, total starch content, carotenoid and pro-vitamin activity were studied for the three fractions of OFSP flour with granulometry of 150, 200 and 250 mesh. In addition, it was also evaluated the different fractions, resistant starch content, glycemic index, antioxidant capacity, color and particle size. In general, it was verified that the flour fractions studied differ statistically in all the physical-chemical, nutritional, functional properties, color and size of particles. Regarding the use in the OFSP flour in the Petit Suisse formulation, it was found that the amount of OFSP flour added did not affect the pH of this product, while preserving its identity pattern. In addition, the OFSP flour presented as an alternative to the coloring of Petit Suisse.
publishDate 2017
dc.date.issued.fl_str_mv 2017-07-20
dc.date.accessioned.fl_str_mv 2019-01-14T13:47:13Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.citation.fl_str_mv NASCIMENTO, Camila Mello Olimpio do. Propriedades f?sico-qu?micas, nutricionais e funcionais de farinha de batata doce de polpa alaranjada e seu potencial de colora??o de Petit Suisse. 2017. 44 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, RJ, 2017.
dc.identifier.uri.fl_str_mv https://tede.ufrrj.br/jspui/handle/jspui/2579
identifier_str_mv NASCIMENTO, Camila Mello Olimpio do. Propriedades f?sico-qu?micas, nutricionais e funcionais de farinha de batata doce de polpa alaranjada e seu potencial de colora??o de Petit Suisse. 2017. 44 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, RJ, 2017.
url https://tede.ufrrj.br/jspui/handle/jspui/2579
dc.language.iso.fl_str_mv por
language por
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