Banca de QUALIFICAÇÃO: TAMIRES RAMOS FERREIRA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : TAMIRES RAMOS FERREIRA
DATE: 11/12/2023
TIME: 11:30
LOCAL: Faculdade de Farmácia Sala 6
TITLE:

COMPARATIVE STUDY OF CATONGO COCOA PRODUCED IN THE STATES OF PARÁ AND BAHIA WITH PARAZINHO VARIETY (FORASTERO)

KEY WORDS:

Cocoa beans; polyphenols; fatty acids; volatile compounds.

PAGES: 34
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Avaliação e Controle de Qualidade de Alimentos
SUMMARY:

Original cocoa cultivars from the south of Bahia and Pará have gained international prominence for the fine quality standard and personality of their beans. Analyzing the chemical composition and aromatic notes are essential factors in determining the quality of cocoa beans. The objective of this study was to analyze the phenolic, methylxanthine, lipid and volatile composition of fermented and dried cocoa beans of different varieties (Catongo and Parazinho) and different geographic origins as quality parameters for fine type cocoa. Catongo cocoa beans from Southern Bahia had high levels of epicatechin, theobromine and total polyphenols. Lipid profiles differed geographically and depending on genotypes. The volatile profiles differed between the same variety from different producing regions, but also presented similar values to the different variety and allowed the identification of aromas of interest for fine-type cocoa in Catongo and Parazinho with fruity, floral, herbal and sweet notes. Post-harvest practices contributed to the diversity of chemical characteristics of South Bahia and Pará cocoa beans with high quality for the fine cocoa market.

COMMITTEE MEMBERS:
Presidente - 2697953 - SERGIO EDUARDO SOARES
Externo à Instituição - JESUS NAZARENO SILVA DE SOUZA - UFPA
Externa à Instituição - ADRIANA CRISTINA REIS FERREIRA - UESC