Banca de QUALIFICAÇÃO: THAINA PEREIRA DA CUNHA FERNANDES

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : THAINA PEREIRA DA CUNHA FERNANDES
DATE: 08/05/2026
TIME: 15:00
LOCAL: Remoto (https://meet.google.com/chm-byvq-ygs)
TITLE:

DEVELOPMENT AND SENSORY EVALUATION OF CHEESE BREAD ENRICHED WITH ORANGE PULP SWEET POTATO FOR SCHOOL MENU IN THE MUNICIPALITY OF MAGÉ-RJ

KEY WORDS:

Keywords: Orange-fleshed sweet potato; Cheese bread; Vitamin A; School meals; PNAE; Sensory acceptance.

PAGES: 42
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUMMARY:

This project proposes the development and sensory evaluation of cheese bread enriched with orange-fleshed sweet potato (Ipomoea batatas) for inclusion in the school meal menu in Magé, Rio de Janeiro. Aligned with the guidelines of the National School Feeding Program (PNAE), the project encourages the use of fresh, unprocessed foods and products from family farming, promoting food security, adequate nutrition, and the appreciation of local production. Orange fleshed sweet potato has a high content of β-carotene, a precursor of vitamin A, as well as fiber, minerals, and antioxidants. Its incorporation into a food widely accepted by children constitutes an innovative strategy to nutritionally enrich school meals and prevent vitamin A deficiency, considered a public health problem by the WHO. The recommended daily intake is 300 µg RE for children aged 1 to 3 years and 400 µg RE for children aged 4 to 8 years, and it is expected that the developed formulations will meet between 50% and 100% of these needs per serving. The research will be conducted in stages: physicochemical characterization of sweet potato, development of cheese breads with partial substitution of tapioca starch with sweet potato dough (20% and 30%), nutritional and physicochemical analyses, and sensory evaluation with schoolchildren. The most accepted formulation will be included in the school menu, accompanied by the implementation of an educational garden, promoting food education, sustainability, and integration with family farming. It is expected that the project will result in cheese bread with higher vitamin A and fiber content, high sensory acceptability, nutritional improvement of school meals, strengthening of the local economy, and promotion of food security in Magé. 

COMMITTEE MEMBERS:
Interna - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA
Externa ao Programa - 2256765 - ELGA BATISTA DA SILVA - UFRRJExterno à Instituição - PAULO CEZAR DA CUNHA JÚNIOR - IFSE