Banca de QUALIFICAÇÃO: AURÉLIO SANTOS AGAZZI

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : AURÉLIO SANTOS AGAZZI
DATE: 15/04/2024
TIME: 08:00
LOCAL: Faculdade de Farmácia
TITLE:

Nutritional potential of products based on edible insects: effect of thermal processing on obtaining flour from Zophobas atratus larvae

KEY WORDS:

New ingredients, entomophagy, greenhouse, freeze-drying, nutritional value

PAGES: 32
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Química, Física, Fisico-Química e Bioquímica dos Alim. e das Mat-Primas Alimentares
SUMMARY:

Edible insects are considered new sources of sustainable and lower-cost food ingredients. However, they arouse repulsion and disgust, but when processed, sensory acceptance is greater. Among some species, Zophobas atratus larvae are recognized for their nutritional quality and high productivity. Thus, the objective of this study was to evaluate the influence of different drying methods (oven and freeze-drying) on the preparation of flours from Zophobas atratus larvae, as well as to carry out the physical-chemical, techno-functional and microbiological characterization of the products obtained. The flours obtained by freeze-drying (AML) and oven (AME) showed high protein (46.19 – 43.37%) and lipid (29.82 – 23.69%) contents, respectively. The essential amino acids in highest concentrations were leucine, lysine, valine and isoleucine. For both flours, potassium and phosphorus were the main minerals, showing that the flours can be used to supplement products. The drying methods used did not affect the profile and percentages of fatty acids, which were higher for unsaturated ones (AME 55.83% – AML 55.84%). The microbiological analysis indicated possible environmental contamination during production, and the technological properties were affected by the hydrophobic nature, with the freeze-dried sample showing the highest values. Thus, the flours obtained presented nutritional potential to be used in different products (food and/or feed), regardless of the drying method used.

COMMITTEE MEMBERS:
Presidente - 4725209 - CAROLINA OLIVEIRA DE SOUZA
Interna - 3170723 - CAMILA DUARTE FERREIRA RIBEIRO
Externa à Instituição - LETICIA DE ALENCAR PEREIRA RODRIGUES