Fibra alimentar a partir de casca de uva: desenvolvimento e incorporação em bolos tipo muffin
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações do UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/5774 |
Resumo: | In the wine industry are generated large quantities of solid waste, such as grape pomace, which are discarded or underutilized. However, represent alternative nutrient sources, as significant levels of dietary fiber. The study aimed to evaluate the chemical composition and technological properties of grape pomace skins, before and after dietary fiber concentration. In addition, the aim was to evaluate the effect of their inclusion in muffins, in nutritional, technological and sensory parameters. The skins of Cabernet Sauvignon, Chardonnay, Marselan, Merlot, Pinotage, Pinot Noir, Riesling, Shiraz and Tannat cultivars collected in Rio Grande do Sul wineries, in the 2013/2014 harvest were analyzed for dry matter (DM), ash, protein, lipids, dietary fiber, binding cations capacity, fat adsorption capacity and water retention capacity. It was evaluated the technological properties of flour containing 5, 7.5 and 10% Riesling or Tannat grape skin flour and developed rich in fiber muffins, which were subjected to sensory and nutritionally through their chemical composition and technologically, the color evaluation and texture. It was verified high dietary fiber content in the skins, which ranged from 37.18 to 67.95% (in DM), highlighting the insoluble fraction (31.09 to 62.34% in DM). Minerals and protein contents were relevant mainly after dietary fiber concentration, ranging from 7.63 to 18.60% and from 7.40 to 20.21% (in DM), respectively. The concentration process reduced the lipid content and increased the binding cations capacity. For the water retention and fat adsorption capacities, the levels ranged from 2.03 to 2.96 g water/g DM and 1.25 to 2.24 g oil/g DM, respectively, before the concentration; after the process, the levels remained similar. The rheological analysis revealed a decrease in the gluten strength and extensibility and tenacity increase, with the inclusion levels. The muffins formulations showed an increase in the fiber content in relation to the control formulation. Additionally, it was observed an increase in hardness and chewiness parameters and color change as the skin flour percent increased. The test formulations were satisfactory acceptability in all sensory attributes, except for Tannat formulation, which obtained the lowest means. There was a favorable purchasing intention for all formulations. This study proved that the grape skins, wine by-products, usually wasted, are highly nutritious, source of dietary fiber and its inclusion in muffins provided products with nutritional and sensory quality accepted by consumers. |
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2015-05-212015-05-212015-01-16BENDER, Ana Betine Beutinger. Dietary fibre from grape skin: development and incorporation in muffin. 2015. 73 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2015.http://repositorio.ufsm.br/handle/1/5774In the wine industry are generated large quantities of solid waste, such as grape pomace, which are discarded or underutilized. However, represent alternative nutrient sources, as significant levels of dietary fiber. The study aimed to evaluate the chemical composition and technological properties of grape pomace skins, before and after dietary fiber concentration. In addition, the aim was to evaluate the effect of their inclusion in muffins, in nutritional, technological and sensory parameters. The skins of Cabernet Sauvignon, Chardonnay, Marselan, Merlot, Pinotage, Pinot Noir, Riesling, Shiraz and Tannat cultivars collected in Rio Grande do Sul wineries, in the 2013/2014 harvest were analyzed for dry matter (DM), ash, protein, lipids, dietary fiber, binding cations capacity, fat adsorption capacity and water retention capacity. It was evaluated the technological properties of flour containing 5, 7.5 and 10% Riesling or Tannat grape skin flour and developed rich in fiber muffins, which were subjected to sensory and nutritionally through their chemical composition and technologically, the color evaluation and texture. It was verified high dietary fiber content in the skins, which ranged from 37.18 to 67.95% (in DM), highlighting the insoluble fraction (31.09 to 62.34% in DM). Minerals and protein contents were relevant mainly after dietary fiber concentration, ranging from 7.63 to 18.60% and from 7.40 to 20.21% (in DM), respectively. The concentration process reduced the lipid content and increased the binding cations capacity. For the water retention and fat adsorption capacities, the levels ranged from 2.03 to 2.96 g water/g DM and 1.25 to 2.24 g oil/g DM, respectively, before the concentration; after the process, the levels remained similar. The rheological analysis revealed a decrease in the gluten strength and extensibility and tenacity increase, with the inclusion levels. The muffins formulations showed an increase in the fiber content in relation to the control formulation. Additionally, it was observed an increase in hardness and chewiness parameters and color change as the skin flour percent increased. The test formulations were satisfactory acceptability in all sensory attributes, except for Tannat formulation, which obtained the lowest means. There was a favorable purchasing intention for all formulations. This study proved that the grape skins, wine by-products, usually wasted, are highly nutritious, source of dietary fiber and its inclusion in muffins provided products with nutritional and sensory quality accepted by consumers.Nas indústrias vitivinícolas são geradas grandes quantidades de resíduos sólidos, como o bagaço de uva, os quais são descartados ou subaproveitados. No entanto, representam fontes alternativas de nutrientes, como teores relevantes de fibra alimentar. O presente trabalho teve como objetivo determinar a composição química e propriedades tecnológicas de cascas de uva provenientes da vinificação, antes e após a concentração da fibra alimentar. Adicionalmente, objetivou-se avaliar o efeito da sua inclusão em bolos tipo muffin, nos parâmetros nutricionais, tecnológicos e sensoriais. As cascas das cultivares Cabernet Sauvignon, Chardonnay, Marselan, Merlot, Pinotage, Pinot Noir, Riesling, Shiraz e Tannat, coletadas em vinícolas do Rio Grande do Sul, na safra 2013/2014 foram avaliadas quanto aos teores de matéria seca (MS), cinzas, proteína bruta, lipídeos, fibra alimentar, capacidade de ligação a cátions, capacidade de ligação à gordura e capacidade de hidratação. A qualidade tecnológica da farinha mista contendo 5, 7,5 e 10% de farinha de casca de uva Riesling ou Tannat foi avaliada e desenvolveram-se muffins ricos em fibra, os quais foram avaliados sensorialmente e nutricionalmente através de sua composição química e tecnologicamente, pela avaliação de cor e textura. Constatou-se alto teor de fibra alimentar nas cascas avaliadas, o qual variou de 37,18 a 67,95% (na MS), destacando-se a fração insolúvel (31,09 a 62,34% na MS). Os teores de minerais e proteínas mostraram-se relevantes principalmente após a concentração da fibra alimentar, variando de 7,63 a 18,60% e 7,40 a 20,21% (na MS), respectivamente. O processo de concentração reduziu o conteúdo lipídico e elevou a capacidade de ligação a cátions das cascas avaliadas. Em relação às demais propriedades tecnológicas, capacidade de hidratação e ligação à gordura, os teores variaram entre 2,03 a 2,96 g água/g MS e 1,25 a 2,24 g óleo/g MS, respectivamente, antes da concentração; após o processo, os níveis mantiveram-se semelhantes. A análise tecnológica da farinha mista revelou diminuição da força de glúten e extensibilidade e aumento na tenacidade, com o aumento nos níveis de inclusão. As formulações de muffins testadas apresentaram aumento no teor de fibra em relação à formulação controle. Adicionalmente, foi observado aumento nos parâmetros de dureza e mastigabilidade e alteração na coloração com o aumento nos níveis de inclusão. As formulações teste apresentaram aceitabilidade satisfatória em todos os atributos sensoriais, exceto para coloração da formulação com inclusão de farinha de casca Tannat, a qual obteve as menores médias. Houve favorável intenção de compra para todas as formulações. O presente trabalho comprovou que as cascas de uva, subprodutos da vinificação, usualmente desperdiçadas, são altamente nutritivas, fonte de fibra alimentar e sua inclusão em muffins proporcionou produtos com qualidade nutricional e sensorialmente aceitos pelos consumidores.Conselho Nacional de Desenvolvimento Científico e Tecnológicoapplication/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosAnálise sensorialComposição químicaConcentraçãoFibra alimentarResíduoVinificaçãoSensory analysisChemical compositionConcentrationDietary fiberWasteWinemakingCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSFibra alimentar a partir de casca de uva: desenvolvimento e incorporação em bolos tipo muffinDietary fibre from grape skin: development and incorporation in muffininfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisPenna, Neidi Garciahttp://lattes.cnpq.br/8386196315488275Miranda, Martha Zavariz dehttp://lattes.cnpq.br/7585862684904921Kaminski, Tiago Andréhttp://lattes.cnpq.br/9889605287918097http://lattes.cnpq.br/1322840102711871Bender, Ana Betine Beutinger500700000006400500300300300f1dc20fa-80da-4de4-9cc7-7bd2c74e094044643021-0802-4498-98dc-bb33359fb4b803caf0c4-8330-4cd7-9abb-428cf8cb7ab05a64df0b-b291-4fa8-9cf8-16703a9f5da4info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALBENDER, ANA BETINE BEUTINGER.pdfapplication/pdf1502880http://repositorio.ufsm.br/bitstream/1/5774/1/BENDER%2c%20ANA%20BETINE%20BEUTINGER.pdf921f6035c0e204377386a7dca13648ffMD51TEXTBENDER, ANA BETINE BEUTINGER.pdf.txtBENDER, ANA BETINE BEUTINGER.pdf.txtExtracted texttext/plain122047http://repositorio.ufsm.br/bitstream/1/5774/2/BENDER%2c%20ANA%20BETINE%20BEUTINGER.pdf.txt932694c74c68e3a0b04b72929e4ddd62MD52THUMBNAILBENDER, ANA BETINE BEUTINGER.pdf.jpgBENDER, ANA BETINE BEUTINGER.pdf.jpgIM Thumbnailimage/jpeg5112http://repositorio.ufsm.br/bitstream/1/5774/3/BENDER%2c%20ANA%20BETINE%20BEUTINGER.pdf.jpg5b7c017b7a2c1f6c8aa60508e1eba01bMD531/57742022-01-05 09:02:11.177oai:repositorio.ufsm.br:1/5774Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2022-01-05T12:02:11Biblioteca Digital de Teses e Dissertações do UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Fibra alimentar a partir de casca de uva: desenvolvimento e incorporação em bolos tipo muffin |
dc.title.alternative.eng.fl_str_mv |
Dietary fibre from grape skin: development and incorporation in muffin |
title |
Fibra alimentar a partir de casca de uva: desenvolvimento e incorporação em bolos tipo muffin |
spellingShingle |
Fibra alimentar a partir de casca de uva: desenvolvimento e incorporação em bolos tipo muffin Bender, Ana Betine Beutinger Análise sensorial Composição química Concentração Fibra alimentar Resíduo Vinificação Sensory analysis Chemical composition Concentration Dietary fiber Waste Winemaking CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Fibra alimentar a partir de casca de uva: desenvolvimento e incorporação em bolos tipo muffin |
title_full |
Fibra alimentar a partir de casca de uva: desenvolvimento e incorporação em bolos tipo muffin |
title_fullStr |
Fibra alimentar a partir de casca de uva: desenvolvimento e incorporação em bolos tipo muffin |
title_full_unstemmed |
Fibra alimentar a partir de casca de uva: desenvolvimento e incorporação em bolos tipo muffin |
title_sort |
Fibra alimentar a partir de casca de uva: desenvolvimento e incorporação em bolos tipo muffin |
author |
Bender, Ana Betine Beutinger |
author_facet |
Bender, Ana Betine Beutinger |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Penna, Neidi Garcia |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/8386196315488275 |
dc.contributor.referee1.fl_str_mv |
Miranda, Martha Zavariz de |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/7585862684904921 |
dc.contributor.referee2.fl_str_mv |
Kaminski, Tiago André |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/9889605287918097 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/1322840102711871 |
dc.contributor.author.fl_str_mv |
Bender, Ana Betine Beutinger |
contributor_str_mv |
Penna, Neidi Garcia Miranda, Martha Zavariz de Kaminski, Tiago André |
dc.subject.por.fl_str_mv |
Análise sensorial Composição química Concentração Fibra alimentar Resíduo Vinificação |
topic |
Análise sensorial Composição química Concentração Fibra alimentar Resíduo Vinificação Sensory analysis Chemical composition Concentration Dietary fiber Waste Winemaking CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Sensory analysis Chemical composition Concentration Dietary fiber Waste Winemaking |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
In the wine industry are generated large quantities of solid waste, such as grape pomace, which are discarded or underutilized. However, represent alternative nutrient sources, as significant levels of dietary fiber. The study aimed to evaluate the chemical composition and technological properties of grape pomace skins, before and after dietary fiber concentration. In addition, the aim was to evaluate the effect of their inclusion in muffins, in nutritional, technological and sensory parameters. The skins of Cabernet Sauvignon, Chardonnay, Marselan, Merlot, Pinotage, Pinot Noir, Riesling, Shiraz and Tannat cultivars collected in Rio Grande do Sul wineries, in the 2013/2014 harvest were analyzed for dry matter (DM), ash, protein, lipids, dietary fiber, binding cations capacity, fat adsorption capacity and water retention capacity. It was evaluated the technological properties of flour containing 5, 7.5 and 10% Riesling or Tannat grape skin flour and developed rich in fiber muffins, which were subjected to sensory and nutritionally through their chemical composition and technologically, the color evaluation and texture. It was verified high dietary fiber content in the skins, which ranged from 37.18 to 67.95% (in DM), highlighting the insoluble fraction (31.09 to 62.34% in DM). Minerals and protein contents were relevant mainly after dietary fiber concentration, ranging from 7.63 to 18.60% and from 7.40 to 20.21% (in DM), respectively. The concentration process reduced the lipid content and increased the binding cations capacity. For the water retention and fat adsorption capacities, the levels ranged from 2.03 to 2.96 g water/g DM and 1.25 to 2.24 g oil/g DM, respectively, before the concentration; after the process, the levels remained similar. The rheological analysis revealed a decrease in the gluten strength and extensibility and tenacity increase, with the inclusion levels. The muffins formulations showed an increase in the fiber content in relation to the control formulation. Additionally, it was observed an increase in hardness and chewiness parameters and color change as the skin flour percent increased. The test formulations were satisfactory acceptability in all sensory attributes, except for Tannat formulation, which obtained the lowest means. There was a favorable purchasing intention for all formulations. This study proved that the grape skins, wine by-products, usually wasted, are highly nutritious, source of dietary fiber and its inclusion in muffins provided products with nutritional and sensory quality accepted by consumers. |
publishDate |
2015 |
dc.date.accessioned.fl_str_mv |
2015-05-21 |
dc.date.available.fl_str_mv |
2015-05-21 |
dc.date.issued.fl_str_mv |
2015-01-16 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
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masterThesis |
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dc.identifier.citation.fl_str_mv |
BENDER, Ana Betine Beutinger. Dietary fibre from grape skin: development and incorporation in muffin. 2015. 73 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2015. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/5774 |
identifier_str_mv |
BENDER, Ana Betine Beutinger. Dietary fibre from grape skin: development and incorporation in muffin. 2015. 73 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2015. |
url |
http://repositorio.ufsm.br/handle/1/5774 |
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por |
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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 |
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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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