Banca de DEFESA: CARLA REGINA DE SOUZA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : CARLA REGINA DE SOUZA
DATE: 22/12/2025
TIME: 09:00
LOCAL: Google Meet - https://meet.google.com/boy-pvyg-dto
TITLE:

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

 

KEY WORDS:

co-products; residue; bibliometric analysis; cereal bar.

PAGES: 96
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Aproveitamento de Subprodutos
SUMMARY:

The eradication of hunger (SDG 2) and the increase in global food demand require a transition from a linear economy to a circular economy that focuses on the regeneration and reuse of inputs and materials. Food waste, which reaches 1300 tons annually, is inversely proportional to the situation of hunger and malnutrition in Brazil and the world, as well as the food demand of the future population. Malt bagasse, the main co-product of the brewing industry, represents a business opportunity, since Brazil generates millions of tons of this co-product, which is rich in protein and fiber, offering an opportunity for the implementation of a circular economy system. Thus, this work seeks, through bibliometric study and characterization of malt bagasse flour, to promote the reuse of this co-product through the production of cereal bars. Bibliometric analysis of fruit waste, sugarcane bagasse, and barley malt confirms the trend of valuing co-products for the development of sustainable materials, such as nanocellulose and bioplastics, also indicating various uses of these co-products in the industrial and academic fields. Word clouds by theme and time frame, as well as the heat map, demonstrate the growth of the theme from 2023 onwards and an emphasis on biofilm studies focusing on packaging. The processing of the flour showed that a temperature of 60°C is more efficient for drying. Particle size and temperature modulated the centesimal composition, showing that smaller particle size and low temperature preserve lipids, while large particle size and high temperature preserve carbohydrates. The centesimal composition of the flour confirms the high protein content under all tested conditions. Color analysis indicated that bagasse flour at 80°C, regardless of particle size, tends towards reddish (a*) and yellowish (b*) hues. Technological characterization revealed that, although rich in nutrients, the flour has functional limitations, such as ineffectiveness as an emulsifying agent and low water retention. In cereal bar applications, formulation F4 (30% malt bagasse) shows better nutritional performance (high protein content, low sugar and sodium), although there are opportunities for improvement in the texture parameter (disintegration).

 

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