Banca de DEFESA: ISADORA DE CARVALHO COSTA BARBOSA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : ISADORA DE CARVALHO COSTA BARBOSA
DATE: 03/03/2023
TIME: 14:00
LOCAL: Remoto
TITLE:

BLACK SOLDIER FLY LARVA (Hermetia illucens): EFFECT OF PROCESSING TYPE ON LIPID COMPOSITION OF FAT AND MAYONNAISE

KEY WORDS:

Keywords: fatty acids; insects; sustainability; circular economy.

PAGES: 52
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUMMARY:

In order to guarantee food security for the population in the coming years, the
consumption of insects has shown to be a promising source of alternative protein.
However, there is still a certain reluctance on the part of the western population to
include insects in the diet. Therefore, studies that can make the nutritional, social
and environmental benefits of edible insects are of paramount importance for their
diet as an alternative. Black fly larva (BSFL) is recognized as a commercial material
as a sustainable biomass bioconverter, inorganic food for solid waste management,
promoters of sustainable production. Studies that make up this composition are few,
however, that make them a nutritional profile of the type of processing, with total
influence of the lips, influence of partial application or pharmaceutical products. With
that, the objective of this work was evaluated as an influence of the type of
processing in the lipid fat of the BSFL and its application in mayonnaise-like product.
As the BSF larvae were fed a diet with organic waste and were subsequently
processed according to parameters defined by an experimental fat design, to fuel
the experimental fat, to fuel the refining steps. As an example of fat, its fat
composition was considered, thrombogenic and the nutritional indices of
hypocholesterol and hypercholesterol fat were calculated for fat analysis. Three
mayonnaise formulas with refined fat were elaborated, which were relevant and
regarding their characteristics. The proportion of water used does not change the
main factors and the nutritional process of the lip was modified, without changing the
profile of fat and these larvae, without changing the profile of the water used. A 25%
replacement of soybean oil by black soldier soybean larva with elaboration of
rheological characteristics of a mayonnaise fly.

COMMITTEE MEMBERS:
Presidente - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA
Interna - 2563412 - TATIANA SALDANHA
Externo à Instituição - DANIEL GONÇALVES