Avaliação da aplicação da farinha da palma forrageira (Opuntia ficus-indica) em pão de forma

Detalhes bibliográficos
Autor(a) principal: Alves, Simone de Andrade
Data de Publicação: 2019
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Repositório Institucional da UFS
Texto Completo: http://ri.ufs.br/jspui/handle/riufs/16159
Resumo: The forage palm (Opuntia ficus-indica) is a plant widely consumed in Mexico in human food and well adapted in regions with low rainfall, such as the Brazilian semiarid. In Brazil, this crop covers an area of approximately 600,000 hectares, only in the Northeast region. The objective of this study was to evaluate the application of this raw material in the preparation of bread form, with the intention of improving the nutritional content of this product so consumed in the daily life of the population, and thus encourage the consumption of this plant, which is underutilized, and which contains great nutritional value, mainly in relation to micronutrients, such as calcium (Ca), magnesium (Mg), potassium (K) and zinc (Zn) larger than that found in several vegetables. The flour was obtained and three loaves were formulated, replacing the wheat flour with a 5%, 10% and 15% palm flour fraction. The loaves were submitted to sensory analysis of 106 (one hundred and six) untrained judges who chose the bread loaf with 5% of palm flour as the most accepted, resulting in an acceptability index of 75%. Analyzes of total phenolic compounds and antioxidant activity were carried out using the ABTS • radical radical capture method, on the bread loaf with 5% of palm flour and the control bread. In the flour, these analyzes were performed at time zero, after two months and after six months of production. Compared to control bread, the palm flour increased the fiber and micronutrients content without altering the texturometric parameters (p <0.05), as well as promoting the bread of form, resistance to the multiplication of fungi characteristic of the aging of breads generally.
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spelling Alves, Simone de AndradeConstant, Patrícia Beltrão Lessa2022-08-22T23:59:28Z2022-08-22T23:59:28Z2019-02-26ALVES, Simone de Andrade. Avaliação da aplicação da farinha da palma forrageira (Opuntia ficus-indica) em pão de forma. 2019. 87 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2019.http://ri.ufs.br/jspui/handle/riufs/16159The forage palm (Opuntia ficus-indica) is a plant widely consumed in Mexico in human food and well adapted in regions with low rainfall, such as the Brazilian semiarid. In Brazil, this crop covers an area of approximately 600,000 hectares, only in the Northeast region. The objective of this study was to evaluate the application of this raw material in the preparation of bread form, with the intention of improving the nutritional content of this product so consumed in the daily life of the population, and thus encourage the consumption of this plant, which is underutilized, and which contains great nutritional value, mainly in relation to micronutrients, such as calcium (Ca), magnesium (Mg), potassium (K) and zinc (Zn) larger than that found in several vegetables. The flour was obtained and three loaves were formulated, replacing the wheat flour with a 5%, 10% and 15% palm flour fraction. The loaves were submitted to sensory analysis of 106 (one hundred and six) untrained judges who chose the bread loaf with 5% of palm flour as the most accepted, resulting in an acceptability index of 75%. Analyzes of total phenolic compounds and antioxidant activity were carried out using the ABTS • radical radical capture method, on the bread loaf with 5% of palm flour and the control bread. In the flour, these analyzes were performed at time zero, after two months and after six months of production. Compared to control bread, the palm flour increased the fiber and micronutrients content without altering the texturometric parameters (p <0.05), as well as promoting the bread of form, resistance to the multiplication of fungi characteristic of the aging of breads generally.A palma forrageira (Opuntia ficus-indica) é uma planta bastante consumida no México na alimentação humana e bem adaptada em regiões com baixa incidência de chuvas, como o semiárido brasileiro. No Brasil, essa cultura ocupa uma área aproximada de 600 000 hectares, só na região Nordeste. A planta apresenta grande quantidade de ingredientes ativos, particularmente antioxidantes, incluindo vitaminas C e E. Objetivo desse estudo foi avaliar a aplicação dessa matéria prima no preparo de pão de forma, com a intenção de melhorar o conteúdo nutricional desse produto tão consumido no cotidiano da população e, dessa forma, incentivar o consumo dessa planta, subutilizada, e que contem grande valor nutricional, principalmente com relação aos micronutrientes, tais como: cálcio (Ca), magnésio (Mg), potássio (K) e zinco (Zn) em quantidades maiores que a encontrada em diversos vegetais. Foi obtida a farinha da palma forrageira e formulados três pães de forma, substituindo a farinha de trigo por fração de farinha de palma correspondente a 5%, 10% e 15%. Os pães foram submetidos a análise sensorial de 106 (cento e seis) julgadores não treinados e que elegeram o pão de forma com 5% de farinha de palma como o mais aceito, resultando em um índice de aceitabilidade de 75%. Foram realizadas análises de compostos fenólicos totais e atividade antioxidante pelo método da captura do radical ABTS•⁺, no pão de forma com 5% de farinha de palma e no pão controle. Na farinha, essas análises foram realizadas no tempo zero, após dois meses e após seis meses de produzida. Em comparação ao pão controle, a farinha da palma forrageira aumentou o teor de fibra e dos micronutrientes sem alterar os parâmetros texturométricos (p<0,05), além de promover ao pão de forma, resistência a multiplicação de fungos característicos do envelhecimento de pães em geral.São CristóvãoporPalma forrageiraPãoMicronutrientesPalma forrageiraPão de formaAvaliaçãoPalm forageLoaf breadMicronutrientsEvaluationCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSAvaliação da aplicação da farinha da palma forrageira (Opuntia ficus-indica) em pão de formaEvaluation of the application of flour of forage palm (Opuntia fícus-indica) in loaf breadinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisPós-Graduação em Ciência e Tecnologia de AlimentosUniversidade Federal de Sergipereponame:Repositório Institucional da UFSinstname:Universidade Federal de Sergipe (UFS)instacron:UFSinfo:eu-repo/semantics/openAccessLICENSElicense.txtlicense.txttext/plain; charset=utf-81475https://ri.ufs.br/jspui/bitstream/riufs/16159/1/license.txt098cbbf65c2c15e1fb2e49c5d306a44cMD51ORIGINALSIMONE_ANDRADE_ALVES.pdfSIMONE_ANDRADE_ALVES.pdfapplication/pdf1958840https://ri.ufs.br/jspui/bitstream/riufs/16159/2/SIMONE_ANDRADE_ALVES.pdf923a107f1e7e963dc6a10d127f353268MD52TEXTSIMONE_ANDRADE_ALVES.pdf.txtSIMONE_ANDRADE_ALVES.pdf.txtExtracted texttext/plain142543https://ri.ufs.br/jspui/bitstream/riufs/16159/3/SIMONE_ANDRADE_ALVES.pdf.txt533faba47368ebd99aa53177ad88263bMD53THUMBNAILSIMONE_ANDRADE_ALVES.pdf.jpgSIMONE_ANDRADE_ALVES.pdf.jpgGenerated Thumbnailimage/jpeg1360https://ri.ufs.br/jspui/bitstream/riufs/16159/4/SIMONE_ANDRADE_ALVES.pdf.jpg682a0e8a3c96ae6d228ec55da8226ce6MD54riufs/161592022-08-22 20:59:28.661oai:ufs.br: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Repositório InstitucionalPUBhttps://ri.ufs.br/oai/requestrepositorio@academico.ufs.bropendoar:2022-08-22T23:59:28Repositório Institucional da UFS - Universidade Federal de Sergipe (UFS)false
dc.title.pt_BR.fl_str_mv Avaliação da aplicação da farinha da palma forrageira (Opuntia ficus-indica) em pão de forma
dc.title.alternative.eng.fl_str_mv Evaluation of the application of flour of forage palm (Opuntia fícus-indica) in loaf bread
title Avaliação da aplicação da farinha da palma forrageira (Opuntia ficus-indica) em pão de forma
spellingShingle Avaliação da aplicação da farinha da palma forrageira (Opuntia ficus-indica) em pão de forma
Alves, Simone de Andrade
Palma forrageira
Pão
Micronutrientes
Palma forrageira
Pão de forma
Avaliação
Palm forage
Loaf bread
Micronutrients
Evaluation
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
title_short Avaliação da aplicação da farinha da palma forrageira (Opuntia ficus-indica) em pão de forma
title_full Avaliação da aplicação da farinha da palma forrageira (Opuntia ficus-indica) em pão de forma
title_fullStr Avaliação da aplicação da farinha da palma forrageira (Opuntia ficus-indica) em pão de forma
title_full_unstemmed Avaliação da aplicação da farinha da palma forrageira (Opuntia ficus-indica) em pão de forma
title_sort Avaliação da aplicação da farinha da palma forrageira (Opuntia ficus-indica) em pão de forma
author Alves, Simone de Andrade
author_facet Alves, Simone de Andrade
author_role author
dc.contributor.author.fl_str_mv Alves, Simone de Andrade
dc.contributor.advisor1.fl_str_mv Constant, Patrícia Beltrão Lessa
contributor_str_mv Constant, Patrícia Beltrão Lessa
dc.subject.por.fl_str_mv Palma forrageira
Pão
Micronutrientes
Palma forrageira
Pão de forma
Avaliação
topic Palma forrageira
Pão
Micronutrientes
Palma forrageira
Pão de forma
Avaliação
Palm forage
Loaf bread
Micronutrients
Evaluation
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
dc.subject.eng.fl_str_mv Palm forage
Loaf bread
Micronutrients
Evaluation
dc.subject.cnpq.fl_str_mv CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
description The forage palm (Opuntia ficus-indica) is a plant widely consumed in Mexico in human food and well adapted in regions with low rainfall, such as the Brazilian semiarid. In Brazil, this crop covers an area of approximately 600,000 hectares, only in the Northeast region. The objective of this study was to evaluate the application of this raw material in the preparation of bread form, with the intention of improving the nutritional content of this product so consumed in the daily life of the population, and thus encourage the consumption of this plant, which is underutilized, and which contains great nutritional value, mainly in relation to micronutrients, such as calcium (Ca), magnesium (Mg), potassium (K) and zinc (Zn) larger than that found in several vegetables. The flour was obtained and three loaves were formulated, replacing the wheat flour with a 5%, 10% and 15% palm flour fraction. The loaves were submitted to sensory analysis of 106 (one hundred and six) untrained judges who chose the bread loaf with 5% of palm flour as the most accepted, resulting in an acceptability index of 75%. Analyzes of total phenolic compounds and antioxidant activity were carried out using the ABTS • radical radical capture method, on the bread loaf with 5% of palm flour and the control bread. In the flour, these analyzes were performed at time zero, after two months and after six months of production. Compared to control bread, the palm flour increased the fiber and micronutrients content without altering the texturometric parameters (p <0.05), as well as promoting the bread of form, resistance to the multiplication of fungi characteristic of the aging of breads generally.
publishDate 2019
dc.date.issued.fl_str_mv 2019-02-26
dc.date.accessioned.fl_str_mv 2022-08-22T23:59:28Z
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dc.identifier.citation.fl_str_mv ALVES, Simone de Andrade. Avaliação da aplicação da farinha da palma forrageira (Opuntia ficus-indica) em pão de forma. 2019. 87 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2019.
dc.identifier.uri.fl_str_mv http://ri.ufs.br/jspui/handle/riufs/16159
identifier_str_mv ALVES, Simone de Andrade. Avaliação da aplicação da farinha da palma forrageira (Opuntia ficus-indica) em pão de forma. 2019. 87 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2019.
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