Banca de DEFESA: NÁTALI SILVA TEIXEIRA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : NÁTALI SILVA TEIXEIRA
DATA : 20/03/2018
HORA: 09:00
LOCAL: Embrapa Agroindústria de Alimentos
TÍTULO:

Use of Solid Albumen of the Green Coconut for Obtaining Tropical Fruit Smoothie.

PALAVRAS-CHAVES:

Key-words: product development, sensory analysis, antioxidant capacity, green coconut pulp.

PÁGINAS: 83
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
RESUMO:

In the bottled coconut water industries, the shells are usually discarded, with the solid albumen (green coconut pulp) adhered to it, a co-product that has not yet been studied in relation to its nutritional composition and the possibility of application in beverages type smoothie. Fruits such as acerola and pineapple add important sensory and nutritional characteristics to these beverages, because high vitamin C content of acerola and sweet-acid balance of pineapple. Therefore, the objective of this study was to use the solid albumen of the green coconut in order to develop a mixed drink type smoothie. The albumin used in this study was provided by the coconut water company Rei do Coco, located in Barra do Piraí/RJ, manually removed, packaged in aluminized flexible packages and finally stored in a cold room at -18 °C until the moment of formulation of smoothies. The formulations were developed following an experimental design, with a fixed solid albumen concentration of 20%, and the contents of the three other components (acerola and pineapple pulps and coconut water) were the independent mixing planning variables, which totaled 80% of the total mass of the product. The response parameters evaluated were vitamin C content, antioxidant capacity and overall sensory acceptance. The raw materials and the final product were characterized for physico-chemical analysis, bioactive compounds and antioxidant capacity. In addition, it were analyzed the stability of the optimized smoothie for 90 days under refrigeration. The results related to the characterization of albumen showed that it has considerable lipid, protein and carbohydrate contents and its application in a mixed drink can contribute to the flavor and nutritional value of the product, as well as add value to the green coconut industry. Regarding the development of the beverage, it was observed that, among the ten formulations, those containing the highest concentrations of acerola pulp presented higher values of bioactive compounds, but were not the most accepted ones sensorially. From these results, the desirability function generated an ideal formulation, reaching new proportions of acerola (34%) and pineapple (66%) and absence of coconut water in the product. This new formulation presented good acceptance with a score equal to 7 ("good"), presenting a satisfactory result for acceptance of a new product. As for the smoothie stored for 90 days under refrigeration, it were observed a slow degradation of the bioactive compounds, a little change in the parameters of color and a microbiological quality according to the current legislation, but only during the first 60 days. In view of this, the optimized formulation developed presented satisfactory results in the sensorial acceptance and can contribute with the nutritional contribution, making it possible to add value to this beverage industry co-product. 

MEMBROS DA BANCA:
Externo ao Programa - 628.646.967-20 - LOURDES MARIA CORRÊA CABRAL - EMBRAPA
Externo ao Programa - 2278527 - MONICA MARQUES PAGANI
Externo à Instituição - RENATA GALHARDO BORGUINI - EMBRAPA
Externo ao Programa - 319.096.985-04 - VIRGÍNIA MARTINS DA MATTA - EMBRAPA