Banca de QUALIFICAÇÃO: NGOMA SALABIAKU

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : NGOMA SALABIAKU
DATA : 13/02/2020
HORA: 13:00
LOCAL: Sala de aula do PPGTA/DTA/IT/UFRRJ
TÍTULO:

DESENVOLVIMENTO DO SIMILAR DE QUEIJO A BASE DE MANDIOCA (Manihot Esculenta Crantz)

PALAVRAS-CHAVES:

Keyword: similar to cheese, starch, carotenoids and cassava.

PÁGINAS: 30
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
ESPECIALIDADE: Tecnologia de Produtos de Origem Vegetal
RESUMO:

 

The search for differentiated foods has been developing and the profile of consumers is changing. A considerable group of people looks for healthier products: no cholesterol, no lactose and no gluten. There are almost 14% of vegetarians in the Brazilian population who encounter many difficulties to obtain similar dairy-produces in the market. In addition, lactose intolerance, high rate of fat, cholesterol and common allergies to proteins of milk increase the veganism´s tendency and stimulate research in the area of vegetable-based produces such as cassava. Throughout the world, this root is widely cultivated and used in tropical regions. In Brazil, this cultivation is based mainly on family production, and with the use of a low-level technology.

The produces derived from cassava, such as starch have interesting nutritional and functional properties that provide to the development of produce similar to cheese, practically non-existent in the Brazilian market, but with great evidence in the North America and the European community. To the Rio de Janeiro, the focus of this research, the municipalities of Itaguaí and Seropédica have an expressive production of cassava, higher to 2000 tons/year. In view of the above, this work aims firstly to characterize 6 cassava cultivars cultivated in the state of Rio de Janeiro with differentiated nutritional characteristics and too develop a food similar to cassava with cheese like base destined for vegetarians, vegans and people with lactose intolerance. The ingredients that will be used in the formulation of this product are cassava starch, vegetable oil, fiber (Psyllium), salt and condiments. The characterization of cassava and extracted starch will be done through the analysis of centesimal composition, carotenoid content, resistant starch, total starch, RVA. The analyses of cheeses elaborated with the different cassava cultivars will be the following assessments: the profile of texture, melting point, color, centesimal and sensory composition. As a result, it is expected to develop a product similar to cheese, destined for vegan, people with intolerance of lactose and vegetarians, with nutritional value, functional and technological aggregate.

 

MEMBROS DA BANCA:
Presidente - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA
Interna - 1806986 - ELISA HELENA DA ROCHA FERREIRA
Externa à Instituição - LILIA APARECIDA SALGADO DE MORAIS - EMBRAPA