Banca de DEFESA: JOICIANA CARDOSO ARRUDA DE SOUZA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : JOICIANA CARDOSO ARRUDA DE SOUZA
DATA : 09/07/2019
HORA: 14:00
LOCAL: Sala ALI 23, LABOTEC II, Universidade Estadual de Feira de Santana
TÍTULO:

EXTRACTION AND REOLOGICAL AND TECHNOLOGICAL CHARACTERIZATION OF MANGO SEED ALMOND STARCH 

(Mangifera indica L.) TOMMY ATKINS VARIETY

PALAVRAS-CHAVES:

Agroindustry; Residue; Starch; Additions; Folder Properties

PÁGINAS: 68
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:

With great prominence in the Brazilian economy, fruit farming is widely used industrially. Mango agroindustry is an expanding activity in Brazil and produces a large volume of waste that is not reused and can be disposed of inappropriately in the environment. In the food industry, starch may have applicability as an ingredient to alter or control various characteristics such as texture, appearance, consistency, moisture and shelflife stability. The aim of this study were to extract the almond starch from the mango (Mangifera indica L.) Tommy Atkins variety and to characterize it as its technological, rheological and physical-chemical properties and to analyze the texture profile of the starch gels when submitted to additives commonly used in the food industry. The analyzed starch presented 53.89% of extraction yield, the moisture content was presented within the expected demonstrating a lower value than the maximum allowed for the traditional sources of starch, according to the legislation. According to the amylose content, the analyzed starch was considered as high amylose starch. The syneresis rate was considered low which showed that the starch has good stability. The starch is ability to absorb oil was greater than that of water. The maximum viscosity found was higher than that of maize at 92°C. The starch granules presented irregular ellipsoidal spherical shapes with surface with grooves and differentiated sizes with initial gelatinization temperatures at 75.3°C. The diffractogram showed that the starch presented type A crystallinity with a degree of crystallinity of 54.74%. The swelling power increased with increasing temperature. A significant difference (p ≤ 0.05) was observed in the texture profile (TPA) of the starch gel submitted to the additives sodium chloride, sucrose and citric acid when compared to the control sample, whereas when added with emulsifier there was no significant difference in none of the analyzed parameters (hardness, cohesiveness and gumminess). Starch properties indicated great potential for use in food products, especially those requiring a low rate of syneresis such as puddings and jellies.

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