Banca de QUALIFICAÇÃO: LAYLA PEREIRA DO NASCIMENTO TINOCO

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : LAYLA PEREIRA DO NASCIMENTO TINOCO
DATA : 13/12/2018
HORA: 09:00
LOCAL: UFRRJ
TÍTULO:

APPLICATION OF GREEN BANANA BIOMASS AS AN INGREDIENT IN GNOCCHI OF SPINACH IN SCHOOL LUNCH.

PALAVRAS-CHAVES:

green banana biomass, childhood obesity, school meal.

PÁGINAS: 34
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
RESUMO:

Green banana biomass (BMBV) is characterized by several functional and technological properties due to the presence of resistant starch in its chemical composition, leading to several health benefits, such as the prevention of obesity. Its application occurs in several types of sweet and salty foods, because it does not alter its sensorial characteristics, generating new preparations more healthy by replacing industrialized ingredients in their original formulations. This application can be quite convenient if it is included in the food industry and in the feeding of the population, which, due to the exacerbated consumption of industrialized foods, has been causing an increase in the obesity indices worldwide, including the child population, as it constitutes a major public health problem, obesity triggers other changes in metabolism at an early stage in the body, such as type 2 diabetes, dyslipidemia, among others chronic non-communicable diseases. One of the measures taken to help reverse this situation is the promotion of Food and Nutritional Education (FNE) in the school environment, because it influences the choice of eating habits, for the majority of the children spend most of the day in this environment and because this practice has pedagogical action by stimulating healthy eating habits and better quality of life for schoolchildren. One of the guidelines of the School Nourishment National Program (PNAE) consists in FNE and offering healthy and adequate food for students in public schools. The introduction of BMBV based preparation in school meals would have an effective action in preventing obesity in children. The purpose of this work is to prepare BMBV, to apply it in preparation of gnocchi of spinach, to determine the physico-chemical and functional properties of both, and to evaluate its acceptance by students enrolled in public schools participating in the PNAE, aiming to introduce them to the school meal menu.

MEMBROS DA BANCA:
Externo à Instituição - FELIPE REIS RODRIGUES - IFSP
Externo à Instituição - IVANILDA MARIA AUGUSTA - UFRRJ
Presidente - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA