Banca de DEFESA: PEDRO PAULO LORDELO GUIMARAES TAVARES

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : PEDRO PAULO LORDELO GUIMARAES TAVARES
DATA : 11/06/2019
HORA: 14:00
LOCAL: 213 do PAF I
TÍTULO:

PREPARATION OF NEW KEFIR BEVERAGES WITH REDUCED HEAT VALUE FROM MIXED TROPICAL FRUIT JUICES.

PALAVRAS-CHAVES:
PÁGINAS: 80
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
ESPECIALIDADE: Avaliação e Controle de Qualidade de Alimentos
RESUMO:

Kefir is a fermented drink from Eastern Europe. The most used fermentative substrates are cow's milk and water with brown sugar. Other substrates have been used, such as fruit juices and water soluble vegetable extracts, however, further studies are needed to evaluate the viability of these matrices as new products to be inserted in the food market. The Brazilian market for ready-to-drink juices and nectars is expanding, through the incorporation of mixed fruit juices, such as umbu and mango, as a way of elaborating new flavors for the food market, which has also focused on obtaining products with reduced caloric value. In this sense, stevia presents interesting potential as a sweetener substitute sugar because it is of natural origin and low toxicity. The objective of the research was to evaluate the use of kefir grains as the initial culture for symbiotic kefir beverage based on low calorie tropical fruits sweetened with stevia. The fermentation was carried out by the inoculation of kefir grains in mixed mango and umbu pulps. Twelve formulations were evaluated through a sensory acceptance analysis. the two highest-scoring samples were characterized by ash, moisture, protein, fat, carbohydrate, caloric content and went through a 30-day refrigeration period (5 ° C) in which lactic acid bacteria, yeast, pH, acidity, color (L *, a *, b *, ΔE), soluble solids, ascorbic acid, sensory acceptance and purchase intention evaluated every 10 days. The two samples with higher content of sucrose / stevia and pulp of fruit content were the most accepted by the tasters. The stevia-sweetened beverage had statistically lower calorie content. The results showed decrease in pH, vitamin C, color parameters and increase of acidity and dE. Both beverages presented good acceptance and there was no statistical difference for the sensorial analyzes until the 20th day, but they could only be considered probiotic until the 10th day of storage, according to the LAB count. The sweet drink with stevia presented promising results in relation to sucrose sweetened drink for the elaboration of new low-calorie symbiotic beverage.

MEMBROS DA BANCA:
Presidente - 1475020 - MARIA EUGENIA DE OLIVEIRA MAMEDE
Interno - 1980101 - MARCELO ANDRES UMSZA GUEZ
Externo ao Programa - 2324908 - CELSO DUARTE CARVALHO FILHO
Externo ao Programa - 281042 - ROGERIA COMASTRI DE CASTRO ALMEIDA
Externo à Instituição - FERLANDO LIMA SANTOS