Banca de QUALIFICAÇÃO: ALEXANDER FERREIRA BRITO

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : ALEXANDER FERREIRA BRITO
DATE: 09/08/2024
TIME: 14:00
LOCAL: Remoto
TITLE:

Preparation of textured protein products by wet extrusion of mixtures of soybean protein isolate and millet protein flour obtained by aero classification.

KEY WORDS:

Air classification, high-moisture extrusion cooking (HMEC), textured plant protein

PAGES: 65
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Produtos de Origem Vegetal
SUMMARY:

The present work aims to produce a textured vegetable protein from a mixture of protein fractions extracted from millet and soy so as to obtain a product analogous to animal meat. First, the millet will be fractionated by milling and air-classification to obtain a fraction enriched in protein. The protein fraction obtained will be subjected to physicochemical assays to define its composition and technological properties. Next, the millet protein will be mixed in small proportions with commercial soy protein using the thermoplastic extrusion process with high humidity, to produce textured meat. Finally, assays will be carried out to evaluate the technological characteristics of the textured meat obtained and the effects of adding millet protein on the texture of the final product.

COMMITTEE MEMBERS:
Interno - ***.290.788-** - JOSÉ LUIS RAMIREZ ASCHERI - EMBRAPA
Externa à Instituição - AMANDA MATTOS DIAS MARTINS
Externo à Instituição - ERICK ALMEIDA ESMERINO - UFF
Externo à Instituição - RAÚL COMETTANT RABANAL