Banca de QUALIFICAÇÃO: VICTOR HUGO CORDEIRO ROSA

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : VICTOR HUGO CORDEIRO ROSA
DATE: 12/12/2024
TIME: 15:00
LOCAL: https://meet.google.com/qna-syin-pxq
TITLE:

USE OF GREEN BANANA BIOMASS FLOUR IN THE FORMULATION OF GLUTEN-FREE PASTA ENRICHED WITH INULIN: TECHNOLOGICAL IMPACTS AND METABOLIC EFFECTS EVALUATED IN A MURINE MODEL

KEY WORDS:

Keywords: Green banana biomass, inulin, functional properties, resistant starch, food paste

PAGES: 39
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUMMARY:

This thesis will investigate the development of a food paste using green banana biomass (GBB) and inulin, focusing on the technological and functional properties of the formulation. GBB will be valued for its high resistant starch content, which will offer health benefits such as glucose regulation and improved intestinal health. Inulin, a prebiotic, will be added to enhance these beneficial effects. The research will include the acquisition and characterization of GBB, where green bananas will be washed, peeled, cut, and processed to form the biomass. This biomass will then be dried at 50-60°C to obtain high-quality flour. Inulin will be incorporated in different proportions into the paste formulation, and tests will be conducted to evaluate the physicochemical, rheological, and sensory properties of the final product. The addition of inulin will not only improve the nutritional profile of the paste but also positively impact its texture, providing a more cohesive structure and greater moisture retention. Sensory tests will be conducted with a panel of tasters to evaluate product acceptance, highlighting good acceptance in terms of flavor, texture, and appearance. Additionally, experimental evaluations will be conducted with mice to analyze the impacts on glycemic and lipid profiles, as well as the intestinal microbiota. The results will show that the paste enriched with GBB and inulin will contribute to the improvement of the lipid profile and promote a healthy intestinal environment, evidenced by the increased presence of beneficial bacteria. It will be concluded that the incorporation of GBB and inulin into the paste formulation will not only enrich the product nutritionally but also enhance its technological and functional properties, presenting great potential for the development of functional and healthy foods. This work will provide a solid foundation for future research and product development based on green banana biomass, aligning with healthy and functional food trends. 

COMMITTEE MEMBERS:
Presidente - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA
Externa ao Programa - 2256765 - ELGA BATISTA DA SILVA - UFRRJExterno ao Programa - ***.574.517-** - PAULO CEZAR DA CUNHA JÚNIOR - UFRRJ