Banca de QUALIFICAÇÃO: AMANDA FULGONI DA CUNHA ESTANECH

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : AMANDA FULGONI DA CUNHA ESTANECH
DATE: 17/09/2021
TIME: 14:00
LOCAL: Remoto/link:https://8x8.vc/ppg-cta/aulas
TITLE:

DESENVOLVIMENTO DE MASSAS FRESCAS A PARTIR DE FARINHAS FERMENTADAS DE FEIJÃO–CAUPI (Vigna unguiculata) E GRÃO-DE-BICO (Cicer arietinum L.)

KEY WORDS:

Keywords: Pasta, fortification, bioprocesses, legumes

PAGES: 41
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUMMARY:

Pasta is a commonly consumed cereal-based food and plays an essential role in human nutrition. The addition of different ingredients such as vegetables, wholemeal flours, oleaginous and legume bran and flour has proven to be an effective way to enhance its nutritional composition. In addition to the change in formulation, the use of different technologies can improve its structure and nutritional properties. In this context, the introduction of pulses as an ingredient for the production of new products represents a powerful strategy for the food industry. The use of fermentation technology has also been presented as a promising tool to improve dough quality and promote the use of different raw materials. Fermentation from lactic acid bacteria (LAB) has proven successful in the nutritional properties and rheological characteristics of pasta. Thus, the objective of this work will be to study the technological, structural, nutritional and sensory characteristics of pasta made from fermented cowpea (Vigna unguiculata) and chickpea (Cicer arietinum L.) flour. The pasta will be prepared with different levels of flour replacement in the formulation (0 to 30%). The products obtained will be compared with formulations of native flour without fermentation (cowpea and chickpeas). Legumes will be inoculated with Lactobacillus Plantarum and fermented for further production of flour. The parameters: moisture, pH, minerals, starch, ash, lipids, proteins, carbohydrates, fibers, quantification of antinutritional factors, quantification of oligosaccharides, amino acid composition, scanning electron microscopy and confocal laser scanning microscopy will be analyzed in native flours and fermented cowpea and chickpeas. The technological quality (cooking time, volume increase, loss of soluble solids and yield), structural (texture profile) will be used as a parameter to choose the best formulations (response variables). In the best fresh pasta formulations, the physicochemical characteristics (moisture, color, pH, total titratable acidity and color), nutritional quality (starch hydrolysis index and glycemic index) and acceptability through sensory analysis will be analyzed. As a result of this study, it is expected to know the physicochemical composition of the raw material produced (cowpea and chickpea flour), the influence of fermentation and the use of leguminous flour on the physicochemical, technological characteristics , structural and nutritional aspects of pasta.

BANKING MEMBERS:
Presidente - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA
Externo ao Programa - 061.825.607-54 - DAVY WILLIAM HIDALGO CHÁVEZ - UFRRJ
Externo à Instituição - MARIA GABRIELA BELLO KOBLITZ - UNIRIO