Banca de DEFESA: LUCAS DE PAIVA GOUVÊA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : LUCAS DE PAIVA GOUVÊA
DATE: 26/07/2022
TIME: 09:00
LOCAL: http://meet.google.com/gqn-vfbc-mog
TITLE:

EVALUATION OF NUTRITIONAL QUALITY AND TECHNOLOGICAL PROPERTIES OF PROTEIN INGREDIENTS OF DIFFERENT PULSES FOR THE PLANT-BASED MARKET

KEY WORDS:

Flexitarian, pulses, plant protein, nutricional quality, plant-based ingredients. 

PAGES: 88
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Química, Física, Fisico-Química e Bioquímica dos Alim. e das Mat-Primas Alimentares
SUMMARY:

The word market observes a major increase in the demand for vegetarian and vegan products, while observing an increase in the population that wants to reduce the consumption of products of animal origin, however, excluding them from the diet. This new consumer is called flexitarians and they seek to preserve the sensoriality of products of animal origin, in products made from plants, and currently represent approximately 50% of Brazilian consumers. In view of the growing demand for ingredients and protein products of plant origin, it is important to know the nutritional quality of these ingredients and their technological properties, since the process of obtaining these ingredients can modify the structures of proteins, affecting their properties and nutritional quality. The objective of this project is to evaluate the nutritional quality and technological properties of protein ingredients from different legumes (soybeans, peas, beans, fava beans and chickpeas) for the plant-based market, aiming at the development of foods that present sensory aspects desirable by the consumer and adequate nutricional support for a balanced diet. Proximate composition, technological properties, instrumental color, amino acid profile, anti-nutritional factors,  digestibility  and bioaccessibility of protein ingredients will be evaluated. From the results of this project, it is expected to obtain information that will guide the applications of the ingredients in the formulation of products for the plant-based market.

BANKING MEMBERS:
Presidente - ***.909.329-** - CAROLINE MELLINGER DA SILVA - EMBRAPA
Interna - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA
Externa à Instituição - LUISA OZORIO - UNIFESP