Banca de QUALIFICAÇÃO: TATIANA LABRE DA SILVA
Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.STUDENT : TATIANA LABRE DA SILVA
DATE: 09/12/2022
TIME: 09:00
LOCAL: Banca remota
TITLE:
Development of dried condiments based on Aroeira leaves and fruits (Schinus terebinthifolius RADDI) and their application as a natural antioxidant in salami
KEY WORDS:
Natural additive, bioactive compounds, spices, lipid oxidation
PAGES: 44
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Química, Física, Fisico-Química e Bioquímica dos Alim. e das Mat-Primas Alimentares
SUMMARY:
Aroeira (Schinus terebinthifolius RADDI), also known as Brazilian pepper or pink pepper, is a plant native to South America, widely distributed in Brazilian territory. The fruits and leaves are used for therapeutic purposes and in agricultural production systems as a natural defensive. In foods, Aroeira is use as a condiment to impart flavor, color and aroma. In addition, Aroeira has also been highlighted due to its antioxidant potential. The synthetic antioxidants are widely used by the food industry. However, these compounds present a risk to the health of consumers, with restrictions on their use. Due to the presence of unsaturated lipids such as fatty acids and cholesterol, salami is susceptible to lipid oxidation. Thus, the development of natural condiments containing bioactive compounds with antioxidant properties represents a strategy to reduce lipid oxidation in meat products, in addition to adding flavor, aroma and color to salami. In this context, the objective of this study is to develop dry condiments prepared with leaves and fruits of pink pepper that will be added to salami in 7 different formulations and the quality of the lipid fraction will be evaluated after processing the product. Sensory evaluation will also be performed through paired acceptance analysis.
COMMITTEE MEMBERS:
Presidente - 2563412 - TATIANA SALDANHA
Externo à Instituição - OTAVIO CABRAL NETO - IFTO
Externa à Instituição - VANESSA SALES DE OLIVEIRA