Banca de QUALIFICAÇÃO: GUSTAVO RODRIGUES MORGADO

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : GUSTAVO RODRIGUES MORGADO
DATE: 30/09/2021
TIME: 09:00
LOCAL: Remoto/link:https://8x8.vc/ppg-cta/aulas
TITLE:

Characterization and evaluation of the quality of fresh and roasted baru almonds from the Northwest of Minas using different types of packaging

KEY WORDS:

Baru; packaging; conservation

PAGES: 44
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Produtos de Origem Vegetal
SUMMARY:

The Brazilian cerrado has a very diverse flora, with highly nutritious fruits such as Baru. The baru almond has stood out in the market for being a source of nutrients and has been widely consumed by the population in general, both in natura and roasted form. There is little research on post-harvest conservation, such as roasting and storage temperatures, in addition to the type of suitable packaging to be used. Therefore, the objective of this work will be to evaluate the physical and chemical characteristics of raw and roasted baru almonds, as well as their conservation using different types of packaging for a storage period of 30, 60, 90 and 120 days and verify the time x temperature binomial applied used by the Cooperative of Sustainable Family Agriculture Based on Solidarity Economy – COPABASE in roasting for inactivation of the trypsin inhibitor in in natura baru almonds. In the first stage of the study, the physicochemical characteristics will be evaluated such as: size, weight, pH and titratable acidity, moisture content, proteins, lipids, carbohydrates and minerals of fresh almonds for characterization. In the second stage, the almonds will be roasted and trypsin inhibitor analyzes will be carried out to verify the effect of the applied time x temperature binomial. In the third stage, the baru almonds will be packaged in plastic packaging of low and high density polyethylene, polypropylene, polyvinylidene chloride, poly (ethylene terephthalate) and Control, to check if there will be changes such as mass, acidity, pH, contents of moisture, proteins and lipids, during storage for a specified period of time, as well as the standard count of bacteria in plaques and molds established by Brazilian legislation, for all treatments, during storage. It is expected with this research to make a physicochemical characterization of the baru almonds produced and marketed in the region, as well as verifying the appropriate packaging for the armament without causing changes in the composition of the almonds.

BANKING MEMBERS:
Interna - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA
Externa à Instituição - LUANA DA SILVA BOTELHO - IFNMG
Externo à Instituição - OTNIEL FREITAS SILVA - EMBRAPA