Banca de QUALIFICAÇÃO: INGRID ALCIDEIA NORONHA DOS SANTOS

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : INGRID ALCIDEIA NORONHA DOS SANTOS
DATE: 25/10/2024
TIME: 14:00
LOCAL: https://meet.google.com/okf-qknm-zpx
TITLE:

Discarded fish, Declassified carrots, School meals, Flour blends, Emerging technologies, Innovative technologies

KEY WORDS:

Rejected fish, Unutilized fish, Off-grade carrots, Second-tier carrots, School nutrition, Flour combination, Emerging technologies, Advanced technologies.

PAGES: 40
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Produtos de Origem Animal
SUMMARY:

The Ubarana (Albula vulpes) is a bony fish with no commercial value, often caught during the fishing of commercial species by the artisanal sector in the municipality of Rio de Janeiro. Despite its high nutritional value, there is no market for this fish. This is due to the soft texture of its meat and the presence of numerous fine, embedded bones. These bones do not pose a danger to consumers, and processing through the application of new technologies is necessary to find better uses for the Bonefish and take advantage of its significant nutritional value. Over the last decade, research has been conducted to seek sustainable strategies to increase the consumption of low or non-commercial value fish and reduce the waste of protein-rich foods. From another perspective, carrot (Daucus carota L.) is one of the most popular vegetables, rich in beta-carotene, an antioxidant and precursor of vitamin A, and also contains fibers that provide functional properties. Cornstarch, a gluten-free carbohydrate extracted from corn, is widely used in gluten-free food production, enhancing the texture and commercial appeal of pasta and sweets. Due to changing dietary patterns and the growing interest in industrialized foods with natural ingredients and nutritional value, this study aims to develop a Fish Gruel product made from Bonefish flour, Carrot flour produced with “ugly” or non-commercial carrots, and Cornstarch to meet the requirements of School Meals and new market demands for food production, focusing on sustainability and healthfulness. This research proposes the production of Minced Fish Meat (MFM) and Bonefish flour derived from the MFM, its characterization in terms of chemical composition, physicochemical properties, total carotenoid content, and microbiological assessment, as well as the development of an instant fish gruel. The experiment will focus on producing instant gruel based on a mixture design using the Simplex-Centroid model for the combinations of Bonefish flour, carrot flour, and cornstarch. The response variables to be tested include water solubility index (WSI), water absorption index (WAI), reconstitution time, and total carotenoid content. After selecting the best blend predicted by the mathematical model, tests will be conducted to determine proximate composition, microbiological evaluation, lipid oxidation, water activity, and sensory analysis. The development of "clean label" products, such as fish-based co-products, is an emerging field that aims to create healthier and more sustainable foods using natural ingredients and preservation technologies. These innovations successfully replace the synthetic additives traditionally used by the food industry in the production of processed foods, supporting the relevance of this study. It is expected that the Instant Fish Gruel produced will add nutritional and sensory value to meals provided in school cafeterias, promote the use of discarded raw materials, reduce food waste, enhance the value of raw materials, mitigate environmental impact, and offer a sustainable alternative for the National School Feeding Program (PNAE).

COMMITTEE MEMBERS:
Presidente - 3333721 - GESILENE MENDONCA DE OLIVEIRA
Interna - 2311373 - MARIANA TEIXEIRA DA COSTA MACHADO
Externa à Instituição - SABRINA DA SILVA DIAS - UERJ