Banca de QUALIFICAÇÃO: MARIO JOSUE GONZALES SANTOS

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : MARIO JOSUE GONZALES SANTOS
DATE: 11/12/2020
TIME: 09:00
LOCAL: Internet (Skype)
TITLE:

Development of tropical fruit drink, added with chickpea protein concentrate or ora-pro-nobis flour, preserved by High Hydrostatic Pressure or High Pressure Homogeneization.

KEY WORDS:

Mixed juice, vegetable protein, tropical fruits, high pressure.

PAGES: 48
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia das Bebidas
SUMMARY:

The consumption of tropical fruit juices is increasing, not only due to the different flavor options but also because they are natural sources of bioactive compounds such as carotenoids and phenolic compounds, in addition to other vitamins and minerals, which have beneficial health effects. Aiming to attract new consumers, it is intended in this project to develop a mixed fruit juice added with protein, with the objective of improving its nutritional composition and sensory acceptance. Fruit juices are originally low in protein and, taking into account the importance of this macronutrient, proteins from different sources can be added to enrich the products. Vegetable proteins can be used as a versatile alternative due to their important technological properties, such as foaming, emulsification, and gelation, in addition to being essential amino acid sources. Traditionally, heat treatments are used to preserve juices, but due to the negative effects on their nutritional properties, new alternatives have been studied. Thus, the objective of this study is the development of a mixed tropical fruit juice, added with two possible alternative sources of protein, Chickpeas’ (Cicer arietinum) or Ora-pro-nóbis’ (Pereskia aculeata). Comparative assessment will be performed of the effects of thermal pasteurization, High Hydrostatic Pressure, and High-Pressure Homogenization on physicochemical, rheological, microbiological and physical characteristics, bioaccessibility of bioactive compounds and antioxidant capacity, as well as sensory characteristics throughout the shelf life of mixed fruit juice

 

BANKING MEMBERS:
Presidente - 025.072.978-40 - AMAURI ROSENTHAL - EMBRAPA
Interna - 1806986 - ELISA HELENA DA ROCHA FERREIRA
Externa à Instituição - LOURDES MARIA PESSOA MASSON - IFRJ