Banca de DEFESA: AMANDA FULGONI DA CUNHA ESTANECH

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
STUDENT : AMANDA FULGONI DA CUNHA ESTANECH
DATE: 31/01/2024
TIME: 13:30
LOCAL: on line
TITLE:

CHICKPEA FLOUR (CICER ARIETINUM L.) AND COWPEA (VIGNA UNGUICULATA)
FERMENTED BY LACTOBACILLUS CASEI OR BY CO-CULTURE: STUDY OF
NUTRITIONAL PROPERTIES, TECHNO-FUNCTIONALITIES, ANTIOXIDANT CAPACITY AND POTENTIAL FOR APPLICATION IN FRESH PASTA

KEY WORDS:

Keywords: Pulses, processing, fermentation, lactic acid bacteria, healthiness

PAGES: 124
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUMMARY:

Legumes are edible seeds from the Fabaceae family (Leguminosae). They are widely
consumed and used for human consumption. Among the notable examples we can highlight
pulses, which are dried legumes. Among the pulses, chickpeas (Cicer arietinum L.) and
cowpeas (Vigna unguiculata) are low-cost protein sources that can be consumed mainly in the
form of whole grains or as an alternative ingredient in the development of new products. The
objective of the present work was to evaluate the effect of fermentation with Lactobacillus
casei or with co-culture on the techno-functional properties, antioxidant capacity and physical
chemistry of chickpea (GB) and cowpea (CF) flours and evaluate its application in fresh
pasta, this process was carried out in four stages. The first stage included the article entitled
Techno-functionalities and antioxidant capacity of chickpea flour fermented by Lactobacillus
casei or by co-culture (Lactobacillus acidophilus, Bifidobacterium and Streptococcus
thermophilus). The GB was fermented at 28 °C for 96 h with Lactobacillus casei or co-
culture, resulting in the GB LC and GB CC samples, respectively, dried at 50 °C and ground to
obtain flours. Fermentation reduced (p < 0.05) Aw and color parameters (L*, a* and b*) of
fermented flours (GB CC and GB LC ). In terms of techno-functional properties, GBCC flours
showed lower emulsifying capacity (CE) (80%) and emulsion stability (EE) (82.50%). GB LC
and GB CC flours showed significant differences (p < 0.05) in swelling power only at 25 °C and
reduction in water solubility index (ISA) at all temperatures studied. Fermentation with LAB
affected the antioxidant capacity in the DPPH and FRAP techniques, in addition to
contributing to the increase in the total phenolic content (TFT) of the fermented flours. It is
concluded that fermentation with Lactobacillus casei and co-culture affected Aw, color, EC,
EE, ISA, reduced antioxidant capacity determined by DPPH, however, increased the TFT of
fermented flours. The second stage corresponded to the article entitled Physico-chemical and
nutritional properties of chickpea flour fermented by Lactobacillus casei or by co-culture
(Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophilus). The results of
the physicochemical characterization of the flours showed significant differences (p < 0.05)
for the flour produced with GB CC , reducing moisture, increasing the protein, ash and fiber
content, and reducing the lipid content for flour produced with GB LC . For the mineral profile,
GB CC and GB LC , there was a significant reduction (p < 0.05) in the contents of iron, manganese
and magnesium and for the minerals calcium and chromium a significant increase (p < 0.05)
could be observed. in both samples, compared to GB C . A significant reduction (p < 0.05) in
pH, increase in acidity content was observed for GB CC and GB LC , improving the
microbiological stability of the flours produced. In the particle distribution of the flours, it
was observed that the GB CC samples had slightly larger particle sizes compared to the GB C .
The third stage resulted in the article Techno-functionalities, antioxidant capacity, physico-
chemical and nutritional properties of chickpea flour fermented by Lactobacillus casei or by
co-culture (Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophilus). FC
followed the same procedure as chickpeas for fermentation and flour production, resulting in
FC CC and FC LC . Fermentation increased (p < 0.05) the color parameters (a* and b*) of FC CC
and FC LC . To evaluate techno-functionalities, in IAO, FC CC showed a reduction (p < 0.05) of
2.73%. In CE (%), FC CC was about 35% lower (p < 0.05) compared to FC C and FC LC flour.

And in EE FC CC reduced compared to FC C and FC LC . In PI there was no significant difference
(p > 0.05) and in ISA there was an increase for FC LC at 70°C and a reduction for FC CC at 50,
60 and 90 °C. FC CC and FC LC showed a significant reduction of 11% and 12 %, respectively
for DPPH and around 6% and 4% for FRAP and increased total phenolic content in both
fermented flours. In the FC CC physical-chemical evaluation, it reduced humidity by 66%,
increasing the protein content by around 10%. Both samples, FC CC and FC LC , showed an
increase in lipid content and a reduction in ash (p < 0.05). in iron, manganese and calcium
contents, FC CC and FC LC showed a significant reduction (p < 0.05). FC CC flours showed lower
Aw (p < 0.05), the same was not observed for FC LC which showed a significant increase
compared to FCC and FC CC . A significant (p < 0.05) reduction in pH and increase in acidity
content was observed for FC CC and FC LC . In the distribution of flour particles, it was observed
that the FC CC and FC LC samples had slightly larger particle sizes, only 10% (d.01). And finally,
the fourth stage of the work resulted in the article Optimization of the formulation of pasta
made with fermented chickpea and cowpea flour using response surface. The objective of the
article was to study the technological characteristics, such as cooking time, volume increase,
weight increase and loss of soluble solids of fresh pasta. The fresh dough was made from the
addition of legume flour (cowpea and chickpea) in partial replacement (0 to 40%) of wheat
flour with the application of fermentation technology, using co -culture (Lactobacillus
acidophilus, Bifidobacterium and Streptococcus thermophilus). For the technological
characteristics, it was observed that the analyzed variables, FGB, FFC and FT, had a
significant influence (p < 0.05) on all cooking quality parameters. A gradual trend of reducing
cooking time was observed as the level of wheat flour replacement increased. For loss of
soluble solids, all tests showed a significant increase (p < 0.05) compared to the control. In
terms of volume and yield increase, fresh pasta generally showed a significant reduction (p <
0.05) compared to the control sample. The results of the present study showed that cooking
quality can be influenced by changes in the composition of the product. It is concluded that
the fermentation techniques studied (Lactobacillus casei or with co-culture) proved to be
viable and low-cost to promote improvements in the techno-functional properties and
antioxidant capacity of chickpea and cowpea flours. Furthermore, the application of flours in
the preparation of pasta has shown that the cooking quality can be influenced by changes in
the composition of the product.

COMMITTEE MEMBERS:
Interna - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA
Externa ao Programa - 2256765 - ELGA BATISTA DA SILVA - UFRRJExterna ao Programa - 1125852 - ELIANE PEREIRA CIPOLATTI - UFRRJExterna à Instituição - LÍBIA DINIZ SANTOS - UFU
Externo à Instituição - ANDRE FIORAVANTE GUERRA - CEFET/RJ