Banca de DEFESA: JÉSSICA FRANCO FREITAS MACENA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : JÉSSICA FRANCO FREITAS MACENA
DATA : 10/07/2019
HORA: 14:00
LOCAL: Sala ALI 23, LABOTEC II, Universidade Estadual de Feira de Santana
TÍTULO:

MORPHOLOGICAL, PHYSICAL-CHEMICAL AND TECHNOLOGICAL PROPERTIES OF STARCH OF AVOCADO SEEDS (Persea americana Mill)

PALAVRAS-CHAVES:

Persea americana Mill, by-product, industrial waste, additives

PÁGINAS: 64
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
ESPECIALIDADE: Química, Física, Fisico-Química e Bioquímica dos Alim. e das Mat-Primas Alimentares
RESUMO:

Avocados (Persea americana Mill) is a byproduct of fruit processing. This lump is a potential alternative source of starch. Starch is widely used as a functional ingredient in food systems, and is usually combined with additives such as salt, sugars, acids and fats, among others in product formulations. The objectives of the present study were to perform the physico-chemical and morphological characterization of the starch extracted from the avocado core and technological property from the evaluation of the consistency of the gels in the presence of additives. The extraction yield was 10.67% starch with a final moisture of 15.36%. The amylose content was higher than that of other cereal and tuber starches. The x-ray diffraction patterns confirmed the presence of type B crystallinity, typical of fruits and tubers, with a degree of crystallinity of 56.09%. The swelling power increased for all samples according to the elevation of temperature (above 70 ° C). The use of avocado starch was limited in foods subject to storage under freezing due to their high syneresis rate of 51.03%. Viscoamilography showed that the maximum viscosity was higher than that reported for conventional maize starch, besides presenting as stable starch at high temperatures. The analysis of TPA showed that avocado starch gels added with different additives and concentrations varied significantly (p <0.05) from the control sample, especially in the hardness and gum profiles. The properties of the starch of the avocado fruit indicate a wide application potential and can be used directly in the food, cosmetics, pharmaceutical or thermoplastic industries for the preparation of materials for which the biodegradable character is desirable.

MEMBROS DA BANCA:
Presidente - 726.920.656-20 - RENATO SOUZA CRUZ - UEFS
Externo à Instituição - CÍNTIA MARIA ARIANI FONTES - UEFS
Externo à Instituição - CHRISTIANO VIEIRA PIRES - UFSJ