Banca de DEFESA: RONEL JOEL BAZAN COLQUE

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
STUDENT : RONEL JOEL BAZAN COLQUE
DATE: 29/11/2024
TIME: 14:00
LOCAL: Remoto
TITLE:

CORN FIBER: CHARACTERIZATION OF ITS PARTICLES AND APPLICATION IN THE BAKING FOOD SYSTEM

KEY WORDS:

Zea mays, agro-industrial waste, cellulosic derivatives, gluten-free bread, technological properties.

PAGES: 128
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Produtos de Origem Vegetal
SUMMARY:

Corn fiber (CF) is a primary co-product in the corn industry. This co-product was obtained by the wet method from corn grains. CF contains valuable components in its lignocellulosic structure, such as insoluble dietary fiber. However, it is used in animal feed or improperly discarded into the environment. The objective of this thesis is to characterize CF particles and apply them to the food baking system. Therefore, this study is divided into four (4) consecutive chapters. In Chapter 1, a bibliometric review is conducted on perceptions of CF in the food industry. Bibliometrics is a technique used to process and analyze bibliographic data qualitatively and quantitatively using tools such as Bibliometrix. The results indicated that CF studies are increasing (publication rate per year: 3.93%). The areas of chemistry, food science, and technology have the most published documents per year. American and Asian scientists and affiliations stand out in the production of works on CF. European and American journals stand out as the most published sources and are characterized as being among the best in the world, with quartiles Q1 and Q2. The keywords with the highest occurrences were corn fiber, corn fiber gum, arabinoxylans, and emulsions. CF is currently used as a stabilizing agent for emulsions and hydrogels in its modified state (corn fiber gum). However, there is still much to explore in the subject, and food scientists are suggested to produce new formulations of this material as well as to obtain cellulose for food applications. In Chapter 2, the physical, technofunctional, structural, and chemical properties of CF and its fractions obtained by dry sieving are evaluated. The particle size exhibited low uniformity (0.34) in the material, which could affect the processing and quality of the product. Each CF fraction showed significant differences (p < 0.05) in the analyzed properties such as density, solubility, paste viscosity, color, protein, ash, lipids, phenolic compounds, and antioxidant activity. Principal component analysis revealed 4 distinct groups that possessed similar characteristics both in terms of technofunctional and physicochemical properties. This study suggests taking advantage of coarse fractions of CF for the extraction of components such as cellulose and hemicellulose, whereas fine fractions of CF could be excellent materials for the production of bakery foods with excellent nutritional and functional properties. In Chapter 3, the study aimed to produce optimal gluten-free breads based on rice and blends of CF, chickpea flour, and whole-grain pearl millet flour with acceptable functional and technological properties. The gluten-free breads were formulated according to a centroid blend design with 10% restriction in each component. The blend that met the technological requirements was rice flour (50%), CF (5%), chickpea flour (45%) and pearl millet flour (5%). When whole grain flours are used in the formulation, there is a risk of deterioration. Thus, the best formula was extruded under fixed conditions to provide greater stability during its shelf life. However, the technological characteristics of the bread were negatively affected compared to those of the control samples (rice flour) and raw mix. However, in sensory acceptance, breads made from raw and extruded flour blends obtained higher scores than the control sample and retained antioxidant components that could benefit consumer health. Thus, this chapter presents a method for developing new formulations for gluten-free baking and is expected to contribute to future research. In Chapter 4, the aim of this study was to produce cellulose and carboxymethylcellulose (CMC) from CF using response surface methodology and contour superposition optimization to characterize the technological physicochemical, and morphological properties of the samples. For pulping, the ideal viii conditions were as follow: NaOH solution concentration of 1.5% and reaction time of 108 min. On the other hand, the volume of peracetic acid (20 mL) and bleaching time (30 min) were ideal conditions for bleaching raw cellulose. The mass of monochloroacetic acid (2 g) and the reaction time (190 min) were ideal conditions for the production of carboxymethylcellulose with a higher yield (192.5 – 201.53%) and a high degree of substitution (0.97 – 1.03). This optimized CMC was applied to a rice-based gluten-free bread formulation to evaluate the effect of CMC addition on its technological properties. The results indicated that adding CMC to the formulation affected dough viscosity, revealing a reduction in the gelatinization and retrogradation of rice flour. Furthermore, the addition of CMC obtained from CF fibers to rice bread formulation improved water retention and hardness, and the specific volume increased by adding more CMC in the formulation, consequently reducing baking loss. Therefore, CF showed great potential in the field of food science and technology as an alternative ingredient in gluten-free baking. Keywords: Zea mays, agro-industrial.

COMMITTEE MEMBERS:
Presidente - ***.290.788-** - JOSÉ LUIS RAMIREZ ASCHERI - EMBRAPA
Interna - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA
Interno - ***.726.462-** - OTNIEL FREITAS SILVA - EMBRAPA
Externo à Instituição - FELIPE MACHADO TROMBETE - UFSJ
Externa à Instituição - MARIA TERESA PEDROSA SILVA CLERICI - UNICAMP