Banca de DEFESA: AUGUSTO CEZAR MARTINS SOUZA DA SILVA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : AUGUSTO CEZAR MARTINS SOUZA DA SILVA
DATA : 30/04/2019
HORA: 14:00
LOCAL: Faculdade de Farmácia
TÍTULO:

PHYSICAL-CHEMICAL PROPERTIES, QUALITY AND IDENTITY STANDARTS OF TRADITIONAL COPIOBA FLOUR FROM THE DIFFERENT GEOGRAPHICAL ORIGINS OF THE RECONCAVO BAIANO

PALAVRAS-CHAVES:

Manihot sculenta Crantz; Cassava flours; Geographical Indication; Copioba Valley; Reconcâvo Baiano.

PÁGINAS: 62
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
ESPECIALIDADE: Avaliação e Controle de Qualidade de Alimentos
RESUMO:

Manihot (Manihot esculenta) is a tuberose very well known in Brazil. Most of this raw material is destined to the manufacture of cassava flour, being processed of artisan form, in factories denominated "houses of flour". The regions of the Recôncavo Baiano, and especially the Copioba Valley, assumed a historical role as producer of differentiated quality cassava flour, historically recognized as Copioba flour. The environmental and human conditions found in this region, along with the quality of the flour produced, characterize the product as a candidate for Geographical Indication (GI). The objective of this work was to characterize cassava flour produced in and outside the Copioba Valley, verifying compliance with the Identity and Quality Parameters (IQP), as well as physical, physicochemical and morphological compositions, contributing to the product. 30 flour samples were analyzed: 10 samples of Copioba do Vale flour, 10 samples of Vale Common flour, and 10 samples of Copioba flour from outside the Vale. The results of moisture (1.67 to 7.58%), ash (0.65 to 1.16%), crude fiber (1.47 to 2.19), acidity (3.83 to 6.65 meq NaOH 100 g ^-1), starch (77.98 to 86.19%), crude protein (0.64 to 1.07%), total lipids (0.35 to 0.73%) and water activity , 18 to 0.50) of the Copioba flour from within the Valley; moisture (3.74 to 8.21%), ash (0.62 to 1.11%), crude fiber (1.73 to 2.76%), acidity (1.73 to 6.30 meq NaOH and 100 g ^-1), starch (76.78 to 83.55%), crude protein (0.81 to 1.09%), lipids (0.39 to 0.72%) and water activity (0.27 to 0 , 66) of the common flours from within the valley; moisture content (3.53 to 7.31%), ash (0.46 to 1.15%), crude fiber (1.78 to 2.23%) acidity (1.50 to 6.76 meq NaOH 100 g^-1), starch (71.18 to 85.2%), crude protein (0.89 to 1.20%), total lipids (0.37 to 0.74%) and water activity (0.20 to 0 , 47) of the Copioba flour from outside the valley. 100% of the flours analyzed complied with the requirements of humidity (maximum 13%) and ash (maximum 1,4%). The exception was the fiber content of Common Flour (20% of the samples), and the starch content in which 20% (Copioba within the Vale) and 30% (Common and Copioba outside the Vale) presented values below the legislation (Fiber ≤ 2.3% and Starch ≥ 80%). Cassava flour was classified as having low humidity (1.67 to 8.21%), low water activity (0.18 to 0.66), high acidity (100% Copioba do Vale, 80% Vale Common and 70% Copioba outside the Vale), therefore extremely dry and acidic, with fine and medium granulometry, mainly the Copioba do Vale flour. The Copioba do Vale flour is mainly Type 1, with a lower classification as "out of type", while Copioba's non-Vale flour is mostly Type 3 and "out of type". The Common Flour of the Valley is distributed in the 4 Types. Scanning Electron Micrographs also showed that the morphological characteristics differentiate the Copioba flour from the Vale Valley. These parameters together are considered to be differentiating factors of the Copioba Flours of the Comune and Copioba Flours outside the Vale, which, together with the particular climatic characteristics and recognized historical notoriety, may support the process of a GI of the product. However, 100% of the flours present foreign matter, indicating that the care with the process hygiene steps need to be improved

MEMBROS DA BANCA:
Presidente - 3725209 - CAROLINA OLIVEIRA DE SOUZA
Interno - 287774 - RYZIA DE CASSIA VIEIRA CARDOSO
Externo ao Programa - 3170723 - CAMILA DUARTE FERREIRA RIBEIRO