Banca de QUALIFICAÇÃO: CAMILA DA SILVA VAZ BRANCO

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : CAMILA DA SILVA VAZ BRANCO
DATE: 08/08/2025
TIME: 10:00
LOCAL: Remoto: https://meet.google.com/moj-kqtv-wxi
TITLE:

ENZYMATIC HYDROLYSIS AND FERMENTATION IN COWPEA (Vigna unguiculata) AND PIGEON PEA (Cajanus cajan): STUDY ON TECHNOLOGICAL PROPERTIES, ANTINUTRITIONAL FACTORS, AND DEVELOPMENT OF PASTA PRODUCTS"

KEY WORDS:

Keywords: Legumes, fortification, bioprocesses

PAGES: 56
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUMMARY:

This study aims to apply enzymatic hydrolysis and fermentation processes in green cowpea (Vigna unguiculata L. Walp.) and pigeon pea (Cajanus cajans), evaluating the impacts of these processes on the physicochemical, nutritional and technological characteristics of the flours obtained and their subsequent application in pasta. This thesis will be carried out in different stages according to each process. In the fermentation process, the grains will first be fermented with the commercial co-culture (Lactobaccilus acidophillus LA5® - 6 log UFC g-1; Bifidobacterium BB12® - 6 log UFC g-1; Streptococcus termophillus - 6 log UFC g-1 from the manufacturer BioRich, Chr. Hansen, Valinhos, São Paulo, Brazil), obtaining two fermented flours: fermented green cowpea flour (FFFV) and fermented pigeon pea flour (FFFG). In the enzymatic hydrolysis process, two enzymes will be used: alcalase® (P4860, Sigma) and pancreatin (P3292, Sigma), resulting in two flours: hydrolyzed green cowpea flour (FHFV) and hydrolyzed pigeon pea flour (FHFG). Control flours will also be prepared for each process and/or enzyme separately. Subsequently, all flours will be characterized according to the parameters of pH, minerals, total starch, moisture, ash, lipids, proteins, carbohydrates, fibers, solubility, water and oil absorption, swelling power, quantification of antinutritional compounds, amino acid composition, molecular weight distribution, total phenolic content, antioxidant capacity (DPPH and FRAP) and confocal laser microscopy. After characterization, fresh mixed pastas will be prepared with flours using different wheat flour replacement formulations (0 to 30%), selecting only those that present the best results in the technological quality analyses (cooking time, increase in volume, loss of soluble solids, water absorption and yield) and structural quality (texture profile). The selected pastas will be characterized physicochemically (moisture, instrumental evaluation of color and total titratable acidity) and nutritionally (starch hydrolysis index, glycemic index and protein digestibility). In addition, microbiological and sensory analyses will be performed. The expected result of this research is to know the physical-chemical composition of the flours produced (fermented and hydrolyzed from green cowpea and pigeon pea), the influence of fermentation and enzymatic hydrolysis on the characteristics of the flours and the impact of the use of these legume flours on the physical chemical, technological, nutritional and structural parameters of fresh mixed pasta. 

COMMITTEE MEMBERS:
Interna - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA
Externa ao Programa - 1125852 - ELIANE PEREIRA CIPOLATTI - UFRRJExterno à Instituição - RAÚL COMETTANT RABANAL