Banca de QUALIFICAÇÃO: LIVIA DE MATOS SANTOS

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : LIVIA DE MATOS SANTOS
DATE: 24/04/2023
TIME: 09:00
LOCAL: Faculdade de Farmácia - UFBA
TITLE:

Development of fermented beverage based on cocoa byproduct

KEY WORDS:

Theobroma cacao, Cocoa bean shell, Cocoa seed coat, Scientific prospecting, Technological prospecting.

PAGES: 46
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUMMARY:

Cocoa bean husks, also known as integuments, are generated during the roasting and breaking of the bean, with an estimated production of more than 700,000 tons per year, and, are often discarded. This byproduct has been gaining prominence in different industries due to its nutritional, technological, and economic characteristics. Therefore, the present study aimed to develop a fermented beverage based on cocoa byproducts. For this, preliminary tests were carried out for the development of an experimental design, where the independent variables (volume of liquid start, and percentages of biofilm and tegument) and the response variables (pH, soluble solids, titratable acidity, and microbiological viability of bacteria from the acetic acid and yeast) are under evaluation. The formulation with the best result will be submitted to physical-chemical, sensory, and microbiological tests. Simultaneously with this experimental phase, a prospective scientific and technological analysis was carried out regarding the use of cocoa byproducts. For the scientific analysis, the Web of Science, Scopus and Medline/Pubmed databases were used, and for the technological analysis, Espacenet and the National Institute of Industrial Property (INPI). The predominant application areas were the agricultural and biological sciences in scientific analysis and the food industry in technological analysis. Cocoa and almond shells were the byproducts most reported in both articles and patent documents, and Brazil was the country that most stood out in scientific publications on the topic addressed, with a total of 33 scientific documents. The United States, on the other hand, stood out in the technological search, with 11 patent documents. The first studies are dated 1981 and the first patent documents are from 1913, with a peak of publications in 2021 and 2020, respectively. It was found that over the years scientific publications surpassed patent documents by 65.5%. In view of the results obtained so far, it was verified that the term “cocoa byproducts” suggests great potential for applications, proposing new technological possibilities. For future perspectives, this study can serve as a starting point for researchers and companies that aim to develop or improve this technology in several areas, mainly in the food sector.

COMMITTEE MEMBERS:
Interna - 1299891 - MARIANA NOUGALLI ROSELINO
Interna - 1207070 - DEBORAH MUROWANIECKI OTERO
Interna - 3170723 - CAMILA DUARTE FERREIRA RIBEIRO
Externo ao Programa - 1331849 - RICARDO BIZOGNE SOUTO - UFBA