Banca de DEFESA: RITA DE CASSIA MOURA DA CRUZ

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : RITA DE CASSIA MOURA DA CRUZ
DATE: 25/03/2024
TIME: 13:00
LOCAL: https://meet.google.com/tcb-drag-vup
TITLE:

OBTAINING FLOUR FROM THE ENDOCARP OF BURITI (MAURITIAFLEXUOSA) AND ITS APPLICATION IN THE DEVELOPMENT OFCOOKIE TYPE COOKIE

KEY WORDS:

Unconventional Food Plants; Development of newproducts; Endocarp flour; Bioactive compounds

PAGES: 91
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUMMARY:

The fruit of Mauritia flexuosa, known as buriti, is a Unconventional Food Plant (UFP) whose
consumption is not widespread in all regions of the country, and parts such as the peel and
endocarp are often discarded or used in the production of animal feed. This makes it necessary
to explore alternative ways of using these resources, since they are rich sources of vitamin A,
minerals, carbohydrates, lipids, proteins, fibers and bioactive compounds. The aim of this study
was to develop an integrative review of the information in the literature on the nutritional,
bioactive, antioxidant composition and potential technological applications of this species and
to produce a flour from buriti endocarp and develop a cookie with functional potential. To this
end, analyses of the centesimal and physicochemical composition, bioactive compounds,
antioxidant capacity and technological determinations were carried out, as well as
microbiological and sensory analyses. The shelf life of the cookie was also assessed. Both the
endocarp flour and the cookie produced showed a high content of bioactive compounds, such
as phenolic compounds (104.3 mg in the flour and 46.84 mg in the cookie) and carotenoids
(20.72 mg in the flour and 12.46 mg in the β-carotene cookie), giving them antioxidant activity.
In addition, the flour produced showed promising nutritional results, being a source of minerals
such as calcium, magnesium and manganese, and containing a high fiber content, indicating its
potential as an ingredient for enriching new food products. In addition, the cookie was rich in
unsaturated fatty acids, especially oleic acid, and proved to be a source of protein. It is
important to note that the cookie showed changes during the 30-day storage period, but within
the limits established by current legislation, which is a positive point to consider. However,
further studies are needed on the application of buriti endocarp flour in food formulations and
on the bioavailability of the bioactive compounds present

COMMITTEE MEMBERS:
Interna - 1207070 - DEBORAH MUROWANIECKI OTERO
Externa à Instituição - ANA PAULA QUITES LARROSA
Externa à Instituição - BRUNA MELO MIRANDA - UFG
Externa à Instituição - MARÍA LILIANA FLORES LOPES