Banca de QUALIFICAÇÃO: CARLA REGINA DE SOUZA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : CARLA REGINA DE SOUZA
DATE: 29/11/2024
TIME: 10:00
LOCAL: online
TITLE:

Malt bagasse flour as a driver of the circular economy and sustainability in the food industry.

KEY WORDS:

Malt bagasse, by-products, malt bagasse flour, sustainability, dietary supplement.

PAGES: 50
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Aproveitamento de Subprodutos
SUMMARY:

The Circular Economy seeks solutions to minimize the excessive use of natural resources and the improper disposal of waste, proposing the recovery of by-products and innovation in processes. In the context of beer production, spent malt, traditionally used as animal feed, has potential for more valuable applications. This residue presents lower levels of lipids and carbohydrates, along with good amounts of proteins and fibers compared to other flours, making it a promising alternative for the development of functional foods. Furthermore, the reuse of this waste can contribute to food security in Brazil, aligning with the United Nations Sustainable Development Goals and helping to
eradicate hunger. The purpose of this study is to characterize spent malt flour and assess its nutritional and technological properties, with the objective of developing a cereal bar and investigating the purchase intention of the product. The flour characterization will be conducted through analyses such as proximate composition, hygroscopicity, moisture content, water activity, water and oil absorption capacity, water solubility, swelling volume, foam formation and stability, as well as emulsifying activity and stability. For formulations of cereal bars will be developed: a control formulation (F0) without spent malt flour and with 30% rolled oats; F1 with 10% spent malt flour and 20% oats; F2 with 20% spent malt flour and 10% oats and F3 with 30% spent malt flour. The cereal bars were characterized in relation to proximate composition, moisture content, water activity, color and texture analyses. The purchase intention survey will be conducted through a 25-question form to assess product acceptance. Thus, the study aims not only to increase the added value of the residue but also to promote sustainable solutions for food and the environment.

COMMITTEE MEMBERS:
Presidente - 2311373 - MARIANA TEIXEIRA DA COSTA MACHADO
Externa ao Programa - 1061828 - LUANA CRISTINA ANDRADE DA SILVA - UFRRJExterno à Instituição - ERICK ALMEIDA ESMERINO - UFRRJ