Banca de DEFESA: ELISANGELA APARECIDA NAZARIO FRANCO

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
STUDENT : ELISANGELA APARECIDA NAZARIO FRANCO
DATE: 27/01/2021
TIME: 13:30
LOCAL: Remota/online
TITLE:

Development, characterization and stability during storage of frozen “Prata” banana pulp plus psyllium (Plantago ovata Forsk)

KEY WORDS:

health claim, functional product, soluble fiber, chronic disease, bioavailability

PAGES: 138
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Alimentos Dietéticos e Nutricionais
SUMMARY:

Fiber intake has been associated with a lower risk of developing several chronic diseases such as metabolic diseases (obesity, diabetes, dyslipidemia). Among the fibers, psyllium has a high content of soluble fiber and there is evidence in several studies on the beneficial physiological effects for health (cholesterol control, glycemic control, satiety, contributes to the reduction of blood pressure). Products added from psyllium are of great interest to improve functionality and create healthier foods. Food products added to psyllium can receive health claims on the label, being an important advantage in the market. Fruits are important sources of nutrients for health. Among them, bananas are consumed by people all over the world, but their perishability brings a lot of waste. The production of frozen pulps is an alternative to reduce losses and this market is expanding, as many consumers prefer practicality in preparation. The objective of this research was to develop, characterize, verify bioavailability of potassium and sodium, analyze the stability of physical and chemical properties during 90 days of frozen storage. Four samples of frozen banana pulps added with psyllium in concentrations 0%, 3%, 5% and 7% were prepared and analyzed microbiologically. The results of the microbiological analyzes were found to be within the standards of current legislation. The samples were evaluated using nutritional composition, Check-All-That-Apply sensory test (CATA). After analyzing the results of this step, it was found that the sample with 3% psyllium would be the most suitable to continue the study. Soon the bioavailability analysis was carried out in the in vitro digestion of sodium and potassium and afterwards the physical-chemical analyzes (pH, ATT, color and rheology) were started in 24 hours, 30, 60 and 90 days. Banana pulps were prepared with 0% and 3% psyllium. In order to check if the luminosity and temperature would have an effect on the quality of the pulp, the pulps were packaged in transparent packages with a light barrier and stored for 90 days under two temperatures (- 8 ° C and - 18 ° C). The results indicated that the addition of psyllium to the pulp has nutritional and sensory benefits. The addition of psyllium contributed to an increase in potassium and low sodium contente with a bioavailability close to 40%. Regarding the physical-chemical results during frozen storage, the results showed that the addition of 3% psyllium changed the pH, the ATT, reduced the luminosity (L *) and increased the apparent viscosity of the pulp. Psyllium has the potential to be used in banana pulp, since changes in pH and ATT did not affect the quality of the product and meet the requirements of the current quality and identity standard for banana pulp, being a viable product with functional properties that can receive health claim.

BANKING MEMBERS:
Presidente - 031.379.796-09 - NATHÁLIA RAMOS DE MELO - UFF
Externa à Instituição - SIMONE DE FÁTIMA VIANA DA CUNHA - UFOP
Externa à Instituição - LUCICLÉIA BARROS DE VASCONCELOS - UFC
Externa à Instituição - ELAINE SOUZA CÓCARO
Externa à Instituição - KAMILA DE OLIVEIRA DO NASCIMENTO - UNIFOA