Banca de QUALIFICAÇÃO: BRUNA EMYGDIO AURIEMA

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
DISCENTE : BRUNA EMYGDIO AURIEMA
DATA : 23/05/2018
HORA: 09:00
LOCAL: UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO
TÍTULO:

Characterization of banana green biomass and evaluation of its effect as a partial substitute of fat in chicken mortadella.

PALAVRAS-CHAVES:

Byproduct, Fiber, Fat, Lipid oxidation

PÁGINAS: 35
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
RESUMO:

Banana is the second most cultivated fruit in Brazil, presenting great economic importance in the country, however, during its production chain there is a lot of waste, generating up to 65% loss. In order to reduce these losses, green banana processing can be a good alternative because it is a source of fiber, vitamins, minerals, starch resistant (55 to 93%), bioactive compounds and has a prebiotic effect, and when cooked presents tasteless and odorless. Based on this context, the objective of this work is to develop chicken mortadella with fat reduction in partial and total substitution of green banana biomass (GBB) to obtain a product rich in fiber and with a lower fat content. Five different formulations of chicken mortadella will be elaborated, being one control (without fat reduction) and others with reduction of 25, 50, 75 and 100% in fat with substitution of GBB. GBB will be analyzed for chemical composition and functional properties. It will be selected among the mortadella added GBB the formulation with better result in relation to sensory analysis, color and texture. The selected mortadella and control mortadella will be evaluated for the physical-chemical characteristics and during the storage period in relation to the microbiological conditions, color, pH, lipid oxidation and determination of secondary compounds of the lipid oxidation. All results will be analyzed statistically using the program STATISTICA 7.0, in which the Tukey test will be applied at 5% probability for comparison of the results between the different formulations of mortadella. It is intended to develop a mortadella with a lower fat content, source of fibers and that presents better stability during storage.

MEMBROS DA BANCA:
Externo à Instituição - CLAUDIA EMILIA TEIXEIRA - UFF
Externo à Instituição - ERICK ALMEIDA ESMERINO - UFRRJ
Interno - 2623443 - SIMONE PEREIRA MATHIAS