Banca de DEFESA: JÉSSICA PASSOS CARNEIRO

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : JÉSSICA PASSOS CARNEIRO
DATA : 12/07/2019
HORA: 10:00
LOCAL: Faculdade de Farmácia
TÍTULO:

EVALUATION OF PHYSICAL-CHEMICAL PARAMETERS AS A CONTRIBUTION TO THE ESTABLISHMENT OF THE ORIGIN DENOMINATION OF THE SOUTHERN COCOA BAHIA

PALAVRAS-CHAVES:

Theobroma cacao L .; fine cocoa; fatty acids; centesimal composition

PÁGINAS: 83
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
ESPECIALIDADE: Avaliação e Controle de Qualidade de Alimentos
RESUMO:

The interest in the cultivation of cocoa (Theobroma cacao L.) is related to the use of its seeds for the production of derivatives, mainly for the production of chocolate, and is therefore prominent in the economies of many countries, including Brazil. The characteristics of the cocoa derivatives are related not only to the genetic attributes of cacao but also to the changes that occur during their processing. Bahia is considered the largest producer of cocoa beans in Brazil and has been trying to position itself in the specialized market, mainly through the production of fine and / or special chocolate. However, in Brazil, there is still no legislation that characterizes and classifies almonds of this type of cocoa according to physical, chemical and sensorial standards. In this context, the objective of the present work was to establish the physico-chemical characterization of 20 cocoa samples from the South of Bahia to contribute to the chemical classification of the Tipe 1 cocoa from the South of Bahia. Fermented and dried samples were roasted in an oven. Soon after, the nibs were produced, which were submitted to the chemical analyzes - humidity, proteins, lipids, ashes and fatty acids. The results obtained in the mentioned study were submitted to tests of variance and multivariate statistics. Therefore, the roasting process reduced the moisture content of the almonds to an average percentage of 3.42%, with a significant difference between the groups of dry and toasted samples. The samples were classified as Type I, according to Normative Instruction 38/2008 of the Ministry of Agriculture, Livestock and Supply (MAPA), thus highlighting the potential of the cacao region of the South of Bahia for the production of Type 1 cacao. Analysis of Principal Components (PCA) for the chemical composition allowed to discriminate the different cocoa samples and, with that of Hierarchical Component Analysis (HCA), the formation of three groups was verified. In addition, it was noted that the protein and lipid contents were the two main components used together, explaining 67.81% of the total variance observed. As for the fatty acid profile, the presence of three major fatty acids - palmitic stearic and oleic acid was observed, the latter being found in a higher amount when compared to the content found in samples studied by other authors, which may confer greater softness to the butter of cacao. In addition, the protein contents found may be due to the fermentation profile, as well as the total nitrogen content in the soil and the genetic variety. In addition, the similarity as a function of lipid content may be due to factors such as variety, conditions of cultivation and processing of cocoa. In view of the above, it is concluded that multivariate techniques are applicable for the identification and discrimination of cocoa samples, as well as for proposing an investigation of other parameters, aiming, therefore, for a better classification of the cocoa of the Southern Indication of Origin Bahia.

MEMBROS DA BANCA:
Presidente - 2697953 - SERGIO EDUARDO SOARES
Interno - 281877 - ELIETE DA SILVA BISPO
Interno - 3725209 - CAROLINA OLIVEIRA DE SOUZA
Externo à Instituição - LEONARDO FONSECA MACIEL - UFBA
Externo à Instituição - ADRIANA CRISTINA REIS FERREIRA