Potencial de utilização de resíduo de ciriguela na elaboração de pão de forma
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 da UFRPE |
Texto Completo: | http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/7366 |
Resumo: | Brazil is the third largest producer of fruits, standing as one of the leading producers and exporters due, above all, the variety available. One of these fruits is the red mombin fruit, which by its pleasant aroma and taste is very appreciated in the Brazilian Northeast, contributing to an increase in consumption of the fruit raw or processed into various products. However, the fruit processing generates large amounts of so-called agro-industrial waste. Several authors have reported the use of such waste to enrich foods that contribute to changes in nutritional, technological and rheological properties of finished products. The breads are an important vehicle for implementing the waste, due to broad consumer acceptance. The objective of this study was to determine the chemical composition, physico-chemical and technological properties and the cytotoxic effect of flour obtained from waste (bark) of red mombin fruit pulp processing, and to evaluate its application as an ingredient in the preparation of bread through sensory analysis. The results of the chemical composition of red mombin fruit residue flour (RMFRF) show a high content of carbohydrates, dietary fiber and ash. Regarding the technological properties, the RMFRF has significant water and oil retention capacity and swelling when compared to other studies. Furthermore, determination of the toxic activity testified low toxicity in the concentrations of CRF 2000 mg kg-1 and 50 μg mL-1, respectively, for the in vivo and in vitro tests. Application of RMFRF in bread as a substitute for wheat flour from 10% resulted in alterations in quality of bread in terms of volume and specific volume, giving greater stiffness and less elasticity and cohesion of its core. However, the results obtained in the sensorial analysis showed high levels of acceptance for RMFRF up to 10%. Thus, this by-product can partly replace wheat flour in bread by up to 10%, increasing its nutritional value, in terms of fiber and mineral content and promote the reuse of this waste and contributing to the reduction of environmental pollution. |
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MACIEL, Maria Inês SucupiraMELO, Enayde de AlmeidaSALGADO, Silvana MagalhãesAZEVEDO, Emmanuela Prado de Paivahttp://lattes.cnpq.br/5841804124332566SILVA, Hélen Maria Lima da2018-07-27T14:14:54Z2016-02-25SILVA, Hélen Maria Lima da. Potencial de utilização de resíduo de ciriguela na elaboração de pão de forma. 2016. 109 f. Dissertação (Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos) - Universidade Federal Rural de Pernambuco, Recife.http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/7366Brazil is the third largest producer of fruits, standing as one of the leading producers and exporters due, above all, the variety available. One of these fruits is the red mombin fruit, which by its pleasant aroma and taste is very appreciated in the Brazilian Northeast, contributing to an increase in consumption of the fruit raw or processed into various products. However, the fruit processing generates large amounts of so-called agro-industrial waste. Several authors have reported the use of such waste to enrich foods that contribute to changes in nutritional, technological and rheological properties of finished products. The breads are an important vehicle for implementing the waste, due to broad consumer acceptance. The objective of this study was to determine the chemical composition, physico-chemical and technological properties and the cytotoxic effect of flour obtained from waste (bark) of red mombin fruit pulp processing, and to evaluate its application as an ingredient in the preparation of bread through sensory analysis. The results of the chemical composition of red mombin fruit residue flour (RMFRF) show a high content of carbohydrates, dietary fiber and ash. Regarding the technological properties, the RMFRF has significant water and oil retention capacity and swelling when compared to other studies. Furthermore, determination of the toxic activity testified low toxicity in the concentrations of CRF 2000 mg kg-1 and 50 μg mL-1, respectively, for the in vivo and in vitro tests. Application of RMFRF in bread as a substitute for wheat flour from 10% resulted in alterations in quality of bread in terms of volume and specific volume, giving greater stiffness and less elasticity and cohesion of its core. However, the results obtained in the sensorial analysis showed high levels of acceptance for RMFRF up to 10%. Thus, this by-product can partly replace wheat flour in bread by up to 10%, increasing its nutritional value, in terms of fiber and mineral content and promote the reuse of this waste and contributing to the reduction of environmental pollution.O Brasil é o terceiro maior produtor mundial de frutas, consagrando-se como um dos principais produtores e exportadores devido, sobretudo, a variedade disponível. Um destes frutos é a ciriguela, que por seu aroma e sabor agradáveis é muito apreciada no Nordeste brasileiro, concorrendo para um aumento do consumo do fruto in natura ou processado na forma de diversos produtos. Entretanto, o processamento de frutos gera grandes quantidades de resíduo agroindustrial. Vários autores têm relatado a utilização desses resíduos para enriquecimento de alimentos que contribuem para modificações nas propriedades nutricionais, tecnológicas e reológicas dos produtos elaborados. Os pães são um importante veículo para a aplicação destes resíduos. O objetivo deste trabalho foi determinar a composição química, as propriedades físico-químicas, tecnológicas e o efeito citotóxico da farinha obtida a partir dos resíduos (casca) do processamento da polpa de ciriguela, além de avaliar a sua aplicação como ingrediente na elaboração de pão de forma por meio da análise sensorial. A farinha de resíduo de ciriguela (FRC) apresenta um elevado teor de carboidratos, fibra alimentar total e cinzas. Em relação às propriedades tecnológicas, a FRC apresenta capacidades de retenção de água e de óleo e intumescimento compatível com o percentual de fibras presente na amostra. Além disso, a determinação da atividade tóxica atestou baixa toxicidade da FRC nas concentrações de 2000 mg Kg-1 e de 50 μg mL-1, respectivamente, para os ensaios in vivo e in vitro. A análise microbiológica da farinha mostrou baixa carga microbiana, demostrando a eficiência do processamento. A aplicação em pães de FRC como farinha sucedânea do trigo em 10% resultou em alterações na qualidade do pão, em termos de volume e volume específico do pão, conferindo maior dureza e menor coesão e elasticidade do seu miolo. A partir das análises farinográfica e alveográfica pode-se concluir que a farinha mista apresenta média força à forte e com percentual de absorção de áua ideais para a elaboração de pães, porém com estabilidade reduzida em função do seu conteúdo de fibras. Os resultados obtidos na análise sensorial mostraram elevados níveis de aceitação para FRC entre 5 e 10%. Dessa forma, este subproduto pode substituir parcialmente a farinha de trigo no pão em até 10%, aumentando o seu valor nutritivo, em termos de fibras, sendo classificado como alimento fonte de fibra, além de promover o reuso destes resíduos e contribuindo para a redução da contaminação ambiental.Submitted by Mario BC (mario@bc.ufrpe.br) on 2018-07-27T14:14:54Z No. of bitstreams: 1 Helen Maria Lima da Silva.pdf: 1378399 bytes, checksum: 6bcb32cbfa2b29c33d1ed09a4a1867af (MD5)Made available in DSpace on 2018-07-27T14:14:54Z (GMT). No. of bitstreams: 1 Helen Maria Lima da Silva.pdf: 1378399 bytes, checksum: 6bcb32cbfa2b29c33d1ed09a4a1867af (MD5) Previous issue date: 2016-02-25application/pdfporUniversidade Federal Rural de PernambucoPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFRPEBrasilDepartamento de Ciências DomésticasResíduo agroindustrialCiriguelaProcessamento de alimentoPãoCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSPotencial de utilização de resíduo de ciriguela na elaboração de pão de formainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis-3168359563433608541600600600-395403402001511222138879504442384524info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFRPEinstname:Universidade Federal Rural de Pernambuco (UFRPE)instacron:UFRPEORIGINALHelen Maria Lima da Silva.pdfHelen Maria Lima da Silva.pdfapplication/pdf1378399http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/7366/2/Helen+Maria+Lima+da+Silva.pdf6bcb32cbfa2b29c33d1ed09a4a1867afMD52LICENSElicense.txtlicense.txttext/plain; charset=utf-82165http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/7366/1/license.txtbd3efa91386c1718a7f26a329fdcb468MD51tede2/73662018-07-27 11:14:54.366oai:tede2: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Biblioteca Digital de Teses e Dissertaçõeshttp://www.tede2.ufrpe.br:8080/tede/PUBhttp://www.tede2.ufrpe.br:8080/oai/requestbdtd@ufrpe.br ||bdtd@ufrpe.bropendoar:2018-07-27T14:14:54Biblioteca Digital de Teses e Dissertações da UFRPE - Universidade Federal Rural de Pernambuco (UFRPE)false |
dc.title.por.fl_str_mv |
Potencial de utilização de resíduo de ciriguela na elaboração de pão de forma |
title |
Potencial de utilização de resíduo de ciriguela na elaboração de pão de forma |
spellingShingle |
Potencial de utilização de resíduo de ciriguela na elaboração de pão de forma SILVA, Hélen Maria Lima da Resíduo agroindustrial Ciriguela Processamento de alimento Pão CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Potencial de utilização de resíduo de ciriguela na elaboração de pão de forma |
title_full |
Potencial de utilização de resíduo de ciriguela na elaboração de pão de forma |
title_fullStr |
Potencial de utilização de resíduo de ciriguela na elaboração de pão de forma |
title_full_unstemmed |
Potencial de utilização de resíduo de ciriguela na elaboração de pão de forma |
title_sort |
Potencial de utilização de resíduo de ciriguela na elaboração de pão de forma |
author |
SILVA, Hélen Maria Lima da |
author_facet |
SILVA, Hélen Maria Lima da |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
MACIEL, Maria Inês Sucupira |
dc.contributor.referee1.fl_str_mv |
MELO, Enayde de Almeida |
dc.contributor.referee2.fl_str_mv |
SALGADO, Silvana Magalhães |
dc.contributor.referee3.fl_str_mv |
AZEVEDO, Emmanuela Prado de Paiva |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/5841804124332566 |
dc.contributor.author.fl_str_mv |
SILVA, Hélen Maria Lima da |
contributor_str_mv |
MACIEL, Maria Inês Sucupira MELO, Enayde de Almeida SALGADO, Silvana Magalhães AZEVEDO, Emmanuela Prado de Paiva |
dc.subject.por.fl_str_mv |
Resíduo agroindustrial Ciriguela Processamento de alimento Pão |
topic |
Resíduo agroindustrial Ciriguela Processamento de alimento Pão CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Brazil is the third largest producer of fruits, standing as one of the leading producers and exporters due, above all, the variety available. One of these fruits is the red mombin fruit, which by its pleasant aroma and taste is very appreciated in the Brazilian Northeast, contributing to an increase in consumption of the fruit raw or processed into various products. However, the fruit processing generates large amounts of so-called agro-industrial waste. Several authors have reported the use of such waste to enrich foods that contribute to changes in nutritional, technological and rheological properties of finished products. The breads are an important vehicle for implementing the waste, due to broad consumer acceptance. The objective of this study was to determine the chemical composition, physico-chemical and technological properties and the cytotoxic effect of flour obtained from waste (bark) of red mombin fruit pulp processing, and to evaluate its application as an ingredient in the preparation of bread through sensory analysis. The results of the chemical composition of red mombin fruit residue flour (RMFRF) show a high content of carbohydrates, dietary fiber and ash. Regarding the technological properties, the RMFRF has significant water and oil retention capacity and swelling when compared to other studies. Furthermore, determination of the toxic activity testified low toxicity in the concentrations of CRF 2000 mg kg-1 and 50 μg mL-1, respectively, for the in vivo and in vitro tests. Application of RMFRF in bread as a substitute for wheat flour from 10% resulted in alterations in quality of bread in terms of volume and specific volume, giving greater stiffness and less elasticity and cohesion of its core. However, the results obtained in the sensorial analysis showed high levels of acceptance for RMFRF up to 10%. Thus, this by-product can partly replace wheat flour in bread by up to 10%, increasing its nutritional value, in terms of fiber and mineral content and promote the reuse of this waste and contributing to the reduction of environmental pollution. |
publishDate |
2016 |
dc.date.issued.fl_str_mv |
2016-02-25 |
dc.date.accessioned.fl_str_mv |
2018-07-27T14:14:54Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
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dc.identifier.citation.fl_str_mv |
SILVA, Hélen Maria Lima da. Potencial de utilização de resíduo de ciriguela na elaboração de pão de forma. 2016. 109 f. Dissertação (Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos) - Universidade Federal Rural de Pernambuco, Recife. |
dc.identifier.uri.fl_str_mv |
http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/7366 |
identifier_str_mv |
SILVA, Hélen Maria Lima da. Potencial de utilização de resíduo de ciriguela na elaboração de pão de forma. 2016. 109 f. Dissertação (Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos) - Universidade Federal Rural de Pernambuco, Recife. |
url |
http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/7366 |
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Universidade Federal Rural de Pernambuco |
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