Banca de DEFESA: JÉSSICA SANTIAGO FALCÃO

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : JÉSSICA SANTIAGO FALCÃO
DATA : 28/06/2019
HORA: 16:00
LOCAL: Faculdade de Farmácia
TÍTULO:

Elaboration and evaluation of jellies based on umbu (Spondias tuberosa Arr Cam) plus microalga (Spirulina platensis).

PALAVRAS-CHAVES:

Protein-enriched jelly. Physicochemical analyses. Sensory profile. Purchase attitude

PÁGINAS: 69
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
ESPECIALIDADE: Tecnologia de Produtos de Origem Animal
RESUMO:

The fruits of umbu (Spondias tuberosa Arr Cam.) are marketed in the "in natura" way in open markets, markets, city streets and roads, but it has the characteristic of being very perishable. The production of products from fruit their best use, such as jellies formulation. However, generally this type of product are considered poor in nutritional terms, since basically they are constituted of sugars. On the other hand, the addition and / or supplementation of other ingredients may better this aspect. In this context, considering the existence of few studies related to the post-harvest use of the umbu fruits, the present study determined the physicochemical characteristics, color parameters, centesimal composition and commercial acceptability test of an umbu jelly added with different concentrations of Spirulina LEB-18. The formulations show significant amounts of protein 4.55 ± 0.84%; 5.45 ± 0.19% and 8.53 ± 0.44%, and ashes 0.58 ± 0.06%; 0.65 ± 0.06% and 0.75 ± 0.01%, compared to the control. In addition, the microbiological analyzes of umbu jellies with and without Spirulina were all absent from total coliforms (NMP.g-1), molds, yeasts and for S. aureus. Regarding the purchase of the standard jelly and with Spirulina, a reasonable result was found by the judges, corresponding to "would buy frequently" and "would buy infrequently". However, the results observed in the present study suggest that the product developed consists of formulations with a higher protein level compared to the ones on the market, and green in color, characteristic of umbu fruit.

MEMBROS DA BANCA:
Presidente - 2091662 - EDERLAN DE SOUZA FERREIRA
Interno - 3725209 - CAROLINA OLIVEIRA DE SOUZA
Externo ao Programa - 3062920 - HENRIQUE RODRIGUES MARCELINO