Banca de QUALIFICAÇÃO: KATHERINE GUTIERREZ ALZATE

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : KATHERINE GUTIERREZ ALZATE
DATE: 30/11/2022
TIME: 10:00
LOCAL: Faculdade de Farmácia
TITLE:

Physicochemical, rheological, and sensory properties of fermented milk beverages with cupuassu (Theobroma grandiflorum) pulp and powder addiction

KEY WORDS:

cupuassu residue, by-products, color analysis, rheological behavior, sensory acceptance.

PAGES: 74
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Aproveitamento de Subprodutos
SUMMARY:

The use of fruits and their by-products in food has greatly impacted in the food area due to the nutritional benefits and the technological and sensory effects in food matrices. Therefore, this research aimed to evaluate the effects of adding cupuassu (Theobroma grandiflorum) pulp and powder on the physicochemical, rheological, and sensory properties on fermented milk beverages during refrigerated storage (0, 7, 14, 21 and 28 days). Twelve formulations were realized with different percentages of cupuassu pulp (0, 5, 7.5, and 10%) and powder (0, 1.5, and 3%). The treatments were subjected to proximate composition (Day 0), pH, syneresis, water holding capacity, instrumental color, rheological analysis, microbiological analysis, and sensory analysis. During storage, the samples with pulp showed an increase in pH values, consistency index, and apparent viscosity. In comparison, the cupuassu powder addition generated a decrease in syneresis values and an increase in L* and b* during storage, as did the pulp. In addition, the samples with 10% pulp and 3% cupuassu powder based on just-about-right, penalty, and check-all-that-apply analysis improved some sensory attributes of the fermented milk beverage, such as brown color, acid taste, bitter taste, cupuassu flavor, and firm texture. It can be concluded that the cupuassu pulp and powder addition improves the quality of fermented milk beverages and can provide nutritional value to the product.

COMMITTEE MEMBERS:
Presidente - 1142664 - MARION PEREIRA DA COSTA
Interno - 1030414 - BRUNO NICOLAU PAULINO
Externa à Instituição - CARLA PAULO VIEIRA - UFRJ