Banca de QUALIFICAÇÃO: RODRIGO FERNANDES CALDEIRA

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : RODRIGO FERNANDES CALDEIRA
DATE: 28/09/2022
TIME: 14:00
LOCAL: https://meet.google.com/fug-ospd-iuq?authuser=0
TITLE:

Development, characterization and application of protein concentrates for the plant-based from chickpeas and lentils

KEY WORDS:

Pulses, protein concentrate, Lens culinaris, Cicer arietinum, technological and
nutritional properties.

PAGES: 35
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:

With the growth in world demand for alternative sources of proteins, notably those of plant
origin, especially used in products known as plant-based, a new generation of protein
ingredients has emerged for the food industry, either for domestic supply or for the
international market. In this scenario, pulses, which are non-oil legumes, such as peas, beans,
lentils and chickpeas, emerge as an interesting opportunity for national raw materials, to
obtain plant proteins, since they are rich sources of proteins and have structured agricultural
chains in Brazil. The large-scale manufacture of pulsed protein concentrates and isolates may,
therefore, open up new possibilities for their industrial application, thus allowing them to be
used commercially as an alternative source of proteins to replace or complement conventional
plant proteins, especially from soybeans. In view of the above, the objective of this study
comprises the development of processes to obtain protein concentrates from chickpeas and
lentils, using the classic wet method as an extraction technique, a process widely used by the
ingredients production industries, then it will be evaluated the techno-functional and
nutritional properties of the ingredients obtained, as well as their applicability in plant-based
products. Thus, it is expected that the results to be achieved can provide relevant information
about the ingredients for the food and beverage industry in Brazil, in order to enable the
national production of these ingredients.

BANKING MEMBERS:
Interna - ***.909.329-** - CAROLINE MELLINGER DA SILVA - EMBRAPA
Interno - 2455049 - JOSE LUCENA BARBOSA JUNIOR
Interna - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA
Externa à Instituição - ANA CARLA KAWAZOE SATO
Externa à Instituição - LUISA OZORIO - UNIFESP