Banca de DEFESA: CINTIA DE SANTANA SILVA
Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.DISCENTE : CINTIA DE SANTANA SILVA
DATA : 25/02/2021
HORA: 14:30
LOCAL: https://conferenciaweb.rnp.br/events/defesa-publica-de-dissertacao-da-aluna-cintia-de-santana-silva
TÍTULO:
Development of a gluten-free ice cream cone alternative using cowpea flour (Vigna unguiculata (l.) walp), rice flour (Oryza sativa) and crude palm oil (Elaeis guineensis)
PALAVRAS-CHAVES:
Cowpea flour, rice flour, crude palm oil, gluten free, ice cream cone
PÁGINAS: 64
GRANDE ÁREA: Ciências da Saúde
ÁREA: Nutrição
SUBÁREA: Dietética
RESUMO:
The objective of this work was to develop and characterize ice cream cone using cowpea flour (Vigna unguiculata (l.) walp), rice flour (Oryza sativa) and crude palm oil (Elaeis guineensis), in order to obtain a product with high nutritional value, able to contribute reasonably with daily vitamin A intake and recommended iron and meet the demand for gluten-free products. To this end, the methodology adopted consisted of an experimental study of a quantitative and qualitative nature, through which different formulations were obtained through a Design of experiments (DOE) 23 statistically designed using Response Surface Methodology (RSM) to optimize the formulation. Adopted as independent variables the rice flour (RF; 15-20g), Cowpea flour (BF; 15-20g) and water (WT; 10-15g). BRS Guariba cowpea flour (CF) was prepared to produce the product. The following were determined in the ice cream cone formulations (ICC): centesimal composition (%), total carotenoids (μg / g); color (CIELab), minerals (Ca, Fe and Zn (mg. 100g -1)), fractions of phytic acid (InsP3, InsP4, InsP5, InsP6; (µmol g-1), condensed tannins (mg eq. CE / g), polyphenols (mg / g), instrumental texture (N) and sensory analysis. The characterization of crude palm oil (CPO) applied in the preparation of the product was carried out in terms of color (CIELab), free fatty acid (FFA%), peroxide index (meq O2 / kg) and total carotenoids (μg / g). For the selection of the formulation applied in the sensory analysis with the optimized values of the investigated parameters, the desirability profile function was used. Choosing the formulation 20 g of CF and rice flour, and 15 g of water for the sensory analysis. The developed ICC consisted of 6.4-10 % moisture, 1.2-1.5 % for ashes, 10.1-11.9 % protein, 65.2–70.0 % carbohydrates, 2.3-5.9 % neutral dietary fiber, 4.1-4.6 % acid dietary fiber, 2.5-3.7 % lipids. The energy content to 335.2-350.9 kcal and Aw to 0.308-0.475. The ICC showed a bronze-orange color resulting from the presence of carotenoids (4.9-9.3 mg/g W) from the crude palm oil used. Texture and sensory analysis of the ice cream cones revealed a crispy and hard nature. The formulation applied in the sensory analysis showed excellent acceptability - acceptabilities (≥4). Evaluation of the factorial design demonstrates that CF concentration was significant for polyphenols, tannins, IP6 and IP5 (+14.89 ± 0.00; 21.22 ± 0.0; +7.88 ± 0.02 and (+7.22 ± 0.01, p<0.00), respectively. Similar to the IP6, IP5 and IP4 also increased with increasing percentages of RF in the formulations (+10.71 ± 0.02, +5.38 ± 0.01; +5.89 ± 0.01, p <0.03, respectively). Fe and Ca bioavailability might be negatively affected. The 20 g portion of this formulation according to the daily dietary reference intake (DRIs) for minerals (boy and girl) represent represents 0.29%; 2.78%; and 5.33 to 3.33% for calcium, zinc and iron. The results were presented in the form of articles titled ARTICLE 1: Development of a gluten-free ice cream cone alternative using cowpea flour (Vigna unguiculata (l.) walp), rice flour (Oryza sativa) and crude palm oil (Elaeis guineensis). ARTICLE 2: Minerals and nutritional factors of ice cream cones made with a mixture of cowpea and rice flours. Thus it is concluded that the developed gluten-free ICCs present an excellent alternative to wheat-based ones, indicating a clear potential for alternative production for the demand for gluten-free products.
MEMBROS DA BANCA:
Externo(a) ao Programa - 3170723 - CAMILA DUARTE FERREIRA RIBEIRO
Presidente - 287814 - DEUSDELIA TEIXEIRA DE ALMEIDA
Externo(a) à Instituição - MARIANGELA VIEIRA LOPES - UNEB