Caracterização de farinhas de feijão crioulo (Phaseolus vulgaris L.) e sua utilização na elaboração de maionese
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações do UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/5793 |
Resumo: | The objective of this study was to characterize the two landrace common bean flour (in shell and shelled) and then apply one of them in partial replacement of mayonnaise in egg yolk. After obtaining the flour, it was performed performance analysis, chemical composition, pH, color, total phenolic compounds, flavonoid and antioxidant activity in vitro (DPPH and FRAP) and technological functional properties of absorbency for water and oil and emulsifying properties. The results show that the chemical composition of the landrace common bean flour (LCBF) is an important source of protein and fiber. Phenolic compounds were higher than in the LCBF in shell, and to cultivar Manteigão showed the highest reducing power by FRAP method, higher content of phenolic compounds and antioxidant capacity of the Carioca. The LCBF in shell from two cultivars showed better water absorption capacity and capacity oil absorption, indicating that can be used in food systems such as soups, bakeries, meat products which require high absorption of water and fat. As the results preliminary, the LCBF in shell Carioca was chosen flour for the preparation of mayonnaise. Mayonnaise were developed four formulations: T1 (Default) 100% egg yolk (EY); T2 75% EY and 25% LCBF; T3 50% EY and 50% LCBF; T4 25% EY and 75% LCBF. Analyses of chemical composition were held, calories, cholesterol, microbiological analysis, microscopy, rheology study, pH, Aw, color, stability and sensory analysis. The partial replacement of the EY by LCBF improved nutritional characteristics of mayonnaise, increased protein content and decreased the content of lipids and cholesterol. All samples showed non-Newtonian shear thinning behavior, yet, all samples showed the hysteresis phenomenon. The values of n were increased and K showed a decrease over storage. There was a decrease in apparent viscosity values for all the mayonnaise samples. The pH and Aw values decreased during storage, as well as the values of L * indicates a darkening of the product over the 30 days of storage. For the stability of the emulsion, treatment with a higher proportion of LCBF was less stable during storage. In sensory evaluation, the tasters did not notice difference between treatments for the color, odor, and overall appearance. In purchase intent test, T1, T2 and T3 showed the highest response rates for the score "Probably buy." The replacement of 50% of egg yolk by 50% landrace common bean flour (T3) showed up a good alternative for the production of mayonnaise, as obtained good acceptability, showed an increase in protein content, total dietary fiber and decrease the included lipids and cholesterol content of the product. |
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2016-07-072016-07-072016-03-14ALVES, Jamila dos Santos. Characterization of the landrace common bean flour (Phaseolus vulgaris L.) and their use in the preparation of mayonnaise. 2016. 101 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2016.http://repositorio.ufsm.br/handle/1/5793The objective of this study was to characterize the two landrace common bean flour (in shell and shelled) and then apply one of them in partial replacement of mayonnaise in egg yolk. After obtaining the flour, it was performed performance analysis, chemical composition, pH, color, total phenolic compounds, flavonoid and antioxidant activity in vitro (DPPH and FRAP) and technological functional properties of absorbency for water and oil and emulsifying properties. The results show that the chemical composition of the landrace common bean flour (LCBF) is an important source of protein and fiber. Phenolic compounds were higher than in the LCBF in shell, and to cultivar Manteigão showed the highest reducing power by FRAP method, higher content of phenolic compounds and antioxidant capacity of the Carioca. The LCBF in shell from two cultivars showed better water absorption capacity and capacity oil absorption, indicating that can be used in food systems such as soups, bakeries, meat products which require high absorption of water and fat. As the results preliminary, the LCBF in shell Carioca was chosen flour for the preparation of mayonnaise. Mayonnaise were developed four formulations: T1 (Default) 100% egg yolk (EY); T2 75% EY and 25% LCBF; T3 50% EY and 50% LCBF; T4 25% EY and 75% LCBF. Analyses of chemical composition were held, calories, cholesterol, microbiological analysis, microscopy, rheology study, pH, Aw, color, stability and sensory analysis. The partial replacement of the EY by LCBF improved nutritional characteristics of mayonnaise, increased protein content and decreased the content of lipids and cholesterol. All samples showed non-Newtonian shear thinning behavior, yet, all samples showed the hysteresis phenomenon. The values of n were increased and K showed a decrease over storage. There was a decrease in apparent viscosity values for all the mayonnaise samples. The pH and Aw values decreased during storage, as well as the values of L * indicates a darkening of the product over the 30 days of storage. For the stability of the emulsion, treatment with a higher proportion of LCBF was less stable during storage. In sensory evaluation, the tasters did not notice difference between treatments for the color, odor, and overall appearance. In purchase intent test, T1, T2 and T3 showed the highest response rates for the score "Probably buy." The replacement of 50% of egg yolk by 50% landrace common bean flour (T3) showed up a good alternative for the production of mayonnaise, as obtained good acceptability, showed an increase in protein content, total dietary fiber and decrease the included lipids and cholesterol content of the product.O objetivo deste estudo foi caracterizar a farinha de duas cultivares de feijão crioulo (com casca e sem casca) e posteriormente aplicar uma delas em substituição parcial da gema de ovo em maionese. Após a obtenção das farinhas, foram realizadas as análises de rendimento, composição centesimal, pH, cor, conteúdo de compostos fenólicos totais, flavonoides e atividade antioxidante in vitro (DPPH e FRAP) e as propriedades funcionais tecnológicas de capacidade de absorção de água e óleo e propriedades emulsificantes. Os resultados obtidos na composição química demonstram que as farinhas de feijão crioulo (FFC) são importantes fontes de proteínas e fibra alimentar. Os compostos fenólicos foram superiores nas FFC com casca, sendo que a cultivar Manteigão apresentou maior poder redutor pelo método FRAP, maior teor de compostos fenólicos e capacidade antioxidante que a cultivar Carioca. As FFC com casca das duas cultivares apresentaram melhores capacidade de absorção de água e capacidade de absorção de óleo, o que indica que podem ser utilizados em sistemas alimentares como sopas, panificação e produtos cárneos que requerem alta absorção de água e gordura. A FFC com casca da cultivar Carioca foi a farinha escolhida para a elaboração da maionese devido aos resultados de cor e propriedades funcionais tecnológicas. Foram desenvolvidas quatro formulações de maionese: T1 (Padrão) 100% gema de ovo (GO); T2 75% GO e 25% FFC; T3 50% GO e 50% FFC; T4 25% GO e 75% FFC. Foram realizadas análises de composição centesimal, valor calórico, colesterol, análises microbiológicas, microscopia, reologia, viscosidade, pH, atividade de água (Aw), cor, estabilidade e análise sensorial. A substituição parcial da GO por FFC aumentou o teor proteico e diminuiu o teor de lipídios e colesterol das maioneses. Observou-se uma diminuição dos valores de viscosidade aparente para todas as amostras de maionese. Os valores de pH e Aw diminuíram durante o armazenamento, assim como os valores de L* indicando um escurecimento do produto ao longo dos 30 dias de armazenamento. Para a estabilidade da emulsão, o tratamento com maior proporção de FFC se mostrou menos estável durante o armazenamento. Na análise sensorial, os provadores não notaram diferença entre os tratamentos para os atributos de cor, odor e aparência global. No teste de intenção de compra, o T1, T2 e T3 apresentaram os maiores percentuais de resposta para a afirmativa "Provavelmente compraria . A substituição de 50% de gema de ovo por 50% de farinha de feijão crioulo (T3) mostrou-se uma ótima alternativa para a produção de maionese, visto que obteve boa aceitação sensorial, apresentou um aumento no teor proteico, inclusão de fibra alimentar total e diminuição do teor de lipídios e colesterol do produto.Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorapplication/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosFarinha de feijão criouloCaracterização químicaMaioneseLandrace common bean flourChemical characterizationMayonnaiseCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSCaracterização de farinhas de feijão crioulo (Phaseolus vulgaris L.) e sua utilização na elaboração de maioneseCharacterization of the landrace common bean flour (Phaseolus vulgaris L.) and their use in the preparation of mayonnaiseinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisRosa, Claudia Severo dahttp://lattes.cnpq.br/0857679901020495Hecktheuer, Luisa Helena Rycheckihttp://lattes.cnpq.br/7926116604048817Rodrigues, Rosane da Silvahttp://lattes.cnpq.br/9182448088756765http://lattes.cnpq.br/0344767864945113Alves, Jamila dos Santos500700000006400300300500300939579f1-0781-4d88-9c6b-bb9a33c9cfdf4ea701e7-2878-4831-9b35-d20fe3fcb1e82e52a810-fba7-4d12-86c6-230ed32195a04502cb3b-2295-4cd5-87d3-c8c4ab4f8902info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALALVES, JAMILA DOS SANTOS.pdfapplication/pdf1150912http://repositorio.ufsm.br/bitstream/1/5793/1/ALVES%2c%20JAMILA%20DOS%20SANTOS.pdf47312cc3895b2cf5cfe901f41c1a688dMD51TEXTALVES, JAMILA DOS SANTOS.pdf.txtALVES, JAMILA DOS SANTOS.pdf.txtExtracted texttext/plain190960http://repositorio.ufsm.br/bitstream/1/5793/2/ALVES%2c%20JAMILA%20DOS%20SANTOS.pdf.txt7d66895c2ae825b3f45f4369c29adae5MD52THUMBNAILALVES, JAMILA DOS SANTOS.pdf.jpgALVES, JAMILA DOS SANTOS.pdf.jpgIM Thumbnailimage/jpeg4355http://repositorio.ufsm.br/bitstream/1/5793/3/ALVES%2c%20JAMILA%20DOS%20SANTOS.pdf.jpgea9a20b8780061bc5212329d99ed23cfMD531/57932022-03-15 10:23:08.204oai:repositorio.ufsm.br:1/5793Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2022-03-15T13:23:08Biblioteca Digital de Teses e Dissertações do UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Caracterização de farinhas de feijão crioulo (Phaseolus vulgaris L.) e sua utilização na elaboração de maionese |
dc.title.alternative.eng.fl_str_mv |
Characterization of the landrace common bean flour (Phaseolus vulgaris L.) and their use in the preparation of mayonnaise |
title |
Caracterização de farinhas de feijão crioulo (Phaseolus vulgaris L.) e sua utilização na elaboração de maionese |
spellingShingle |
Caracterização de farinhas de feijão crioulo (Phaseolus vulgaris L.) e sua utilização na elaboração de maionese Alves, Jamila dos Santos Farinha de feijão crioulo Caracterização química Maionese Landrace common bean flour Chemical characterization Mayonnaise CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Caracterização de farinhas de feijão crioulo (Phaseolus vulgaris L.) e sua utilização na elaboração de maionese |
title_full |
Caracterização de farinhas de feijão crioulo (Phaseolus vulgaris L.) e sua utilização na elaboração de maionese |
title_fullStr |
Caracterização de farinhas de feijão crioulo (Phaseolus vulgaris L.) e sua utilização na elaboração de maionese |
title_full_unstemmed |
Caracterização de farinhas de feijão crioulo (Phaseolus vulgaris L.) e sua utilização na elaboração de maionese |
title_sort |
Caracterização de farinhas de feijão crioulo (Phaseolus vulgaris L.) e sua utilização na elaboração de maionese |
author |
Alves, Jamila dos Santos |
author_facet |
Alves, Jamila dos Santos |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Rosa, Claudia Severo da |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/0857679901020495 |
dc.contributor.referee1.fl_str_mv |
Hecktheuer, Luisa Helena Rychecki |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/7926116604048817 |
dc.contributor.referee2.fl_str_mv |
Rodrigues, Rosane da Silva |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/9182448088756765 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/0344767864945113 |
dc.contributor.author.fl_str_mv |
Alves, Jamila dos Santos |
contributor_str_mv |
Rosa, Claudia Severo da Hecktheuer, Luisa Helena Rychecki Rodrigues, Rosane da Silva |
dc.subject.por.fl_str_mv |
Farinha de feijão crioulo Caracterização química Maionese |
topic |
Farinha de feijão crioulo Caracterização química Maionese Landrace common bean flour Chemical characterization Mayonnaise CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Landrace common bean flour Chemical characterization Mayonnaise |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The objective of this study was to characterize the two landrace common bean flour (in shell and shelled) and then apply one of them in partial replacement of mayonnaise in egg yolk. After obtaining the flour, it was performed performance analysis, chemical composition, pH, color, total phenolic compounds, flavonoid and antioxidant activity in vitro (DPPH and FRAP) and technological functional properties of absorbency for water and oil and emulsifying properties. The results show that the chemical composition of the landrace common bean flour (LCBF) is an important source of protein and fiber. Phenolic compounds were higher than in the LCBF in shell, and to cultivar Manteigão showed the highest reducing power by FRAP method, higher content of phenolic compounds and antioxidant capacity of the Carioca. The LCBF in shell from two cultivars showed better water absorption capacity and capacity oil absorption, indicating that can be used in food systems such as soups, bakeries, meat products which require high absorption of water and fat. As the results preliminary, the LCBF in shell Carioca was chosen flour for the preparation of mayonnaise. Mayonnaise were developed four formulations: T1 (Default) 100% egg yolk (EY); T2 75% EY and 25% LCBF; T3 50% EY and 50% LCBF; T4 25% EY and 75% LCBF. Analyses of chemical composition were held, calories, cholesterol, microbiological analysis, microscopy, rheology study, pH, Aw, color, stability and sensory analysis. The partial replacement of the EY by LCBF improved nutritional characteristics of mayonnaise, increased protein content and decreased the content of lipids and cholesterol. All samples showed non-Newtonian shear thinning behavior, yet, all samples showed the hysteresis phenomenon. The values of n were increased and K showed a decrease over storage. There was a decrease in apparent viscosity values for all the mayonnaise samples. The pH and Aw values decreased during storage, as well as the values of L * indicates a darkening of the product over the 30 days of storage. For the stability of the emulsion, treatment with a higher proportion of LCBF was less stable during storage. In sensory evaluation, the tasters did not notice difference between treatments for the color, odor, and overall appearance. In purchase intent test, T1, T2 and T3 showed the highest response rates for the score "Probably buy." The replacement of 50% of egg yolk by 50% landrace common bean flour (T3) showed up a good alternative for the production of mayonnaise, as obtained good acceptability, showed an increase in protein content, total dietary fiber and decrease the included lipids and cholesterol content of the product. |
publishDate |
2016 |
dc.date.accessioned.fl_str_mv |
2016-07-07 |
dc.date.available.fl_str_mv |
2016-07-07 |
dc.date.issued.fl_str_mv |
2016-03-14 |
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 |
ALVES, Jamila dos Santos. Characterization of the landrace common bean flour (Phaseolus vulgaris L.) and their use in the preparation of mayonnaise. 2016. 101 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2016. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/5793 |
identifier_str_mv |
ALVES, Jamila dos Santos. Characterization of the landrace common bean flour (Phaseolus vulgaris L.) and their use in the preparation of mayonnaise. 2016. 101 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2016. |
url |
http://repositorio.ufsm.br/handle/1/5793 |
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por |
language |
por |
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500700000006 |
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400 300 300 500 300 |
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openAccess |
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Universidade Federal de Santa Maria |
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Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
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UFSM |
dc.publisher.country.fl_str_mv |
BR |
dc.publisher.department.fl_str_mv |
Ciência e Tecnologia dos Alimentos |
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Universidade Federal de Santa Maria |
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