Banca de QUALIFICAÇÃO: JAMYLLE MONTEIRO MARQUES

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : JAMYLLE MONTEIRO MARQUES
DATA : 17/12/2019
HORA: 09:00
LOCAL: QUALIDADE TECNOLÓGICA DE MASSA ALIMENTÍCIA SECA INCORPORADA COM BERTALHA (Basella alba L.)
TÍTULO:

TECHNOLOGICAL QUALITY OF DRY PASTA WITH BERTALHA (Basella alba L.)

PALAVRAS-CHAVES:

pasta, cooking pasta, vegetable enriched pasta, basella alba, drying kinetics

PÁGINAS: 36
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
ESPECIALIDADE: Tecnologia de Produtos de Origem Vegetal
RESUMO:

Pasta is a food popularly consumed and enjoyed in many countries. The use of ingredients that
modify the color, taste, aroma and nutritional content of pasta is a good alternative to produce
a product with sensory and nutritional characteristics appealing to the consumer. The insertion
of unconventional food plants (PANCs) in food preparations presents a new proposal for the
food industry, as in addition to nutritionally enriching products, it provides the popularization
of species often unknown to the population, and also promotes the valorization of familiar
agriculture at the local. Among the PANCs, the bertalha (Basella alba L.) stands out for
presenting relevant bioactive and phytochemical properties and characteristics of interest to
consumers. In the pasta production chain some factors such as temperature, humidity and
storage time can directly affect the quality of the final product, also influencing the maintenance
of its characteristics. Thus, the objective of this work will be to elaborate, evaluate the drying
kinetics and analyze the physicochemical and technological characteristics of the pasta
incorporated with bertalha (MAIB). Thus, from this elaboration will be performed the
physicochemical and technological characterization after its manufacture. Subsequently, this
mass will be dried at temperatures of 40, 50, 60, 70 and 80 °C, until it reaches 13% of final
humidity and, finally, the products will be characterized as the color, humidity, texture, total
chlorophyll, total carotenoids, total mucilage and technological quality (cooking time, volume
expansion and loss of soluble solids). The Henderson and Pabis, Lewis and Page models will
be adjusted to the experimental drying kinetics data. Given the applied mathematical models,
the one that best represents the drying process will be selected, that is, the model that presents
the highest R²adj values and the lowest regression standard error values. The studied pasta is
expected to have adequate technological quality, good cooking performance and attractive color
and texture characteristics.

MEMBROS DA BANCA:
Presidente - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA
Interno - 009.412.587-26 - CARLOS WANDERLEI PILER DE CARVALHO - EMBRAPA
Externa à Instituição - ROBERTA JIMENEZ DE ALMEIDA RIGUEIRA - UFF