Banca de DEFESA: LAYLA PEREIRA DO NASCIMENTO TINOCO

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : LAYLA PEREIRA DO NASCIMENTO TINOCO
DATE: 11/03/2021
TIME: 09:00
LOCAL: Videoconferência: https://8x8.vc/ppg-cta/aulas
TITLE:

Technological and functional potential of green banana biomass as gnocchi ingredient.

KEY WORDS:

green banana biomass, childhood obesity, school meal.

PAGES: 34
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUMMARY:

Green banana biomass (GBB) is characterized by several functional and technological
properties due to the presence of resistant starch in its chemical composition, resulting in
several health benefits, such as the prevention of obesity and its comorbidities. Its
application can be performed in a variety of sweet and savory food, because it does not
alter their sensory characteristics, thus creating new healthier preparations by replacing
commonly processed ingredients used in their original formulations. This application can
be quite convenient if inserted in the food industry and in the food of the population,
which due to the exacerbated consumption of highly processed foods, has caused an
increase in obesity rates worldwide, constituting a major public health problem, because
obesity triggers other metabolic changes in the body such as type 2 diabetes,
dyslipidemia and cardiovascular problems. Therefore, the introduction of GBB-based
preparations in the population's diet would have an effective action in preventing the
development of obesity and its comorbidities. The aim of this work was to prepare a GBB,
apply it in preparation of gnocchi, determine its physical-chemical characteristics,
functional properties and hold workshops for training the population on the production of
this food product through culinary tokens.

BANKING MEMBERS:
Interna - 1806986 - ELISA HELENA DA ROCHA FERREIRA
Interna - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA
Externo à Instituição - FELIPE REIS RODRIGUES - IFSP