Banca de DEFESA: ELBA SANTOS DA BOA MORTE

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : ELBA SANTOS DA BOA MORTE
DATA : 24/09/2019
HORA: 09:00
LOCAL: Faculdade de Farmácia
TÍTULO:

INTRODUCTION OF SEAFOOD IN PREPARATIONS FOR SCHOOL FEEDING

PALAVRAS-CHAVES:

Safood; eating habits, school feeding, nutrition.

PÁGINAS: 100
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
ESPECIALIDADE: Valor Nutritivo de Alimentos
RESUMO:

Seafood is considered a food of great nutritional value present in the diet due to its high protein quality. However, the consumption of this important protein source is still low in the Brazilian population and the government has sought alternatives to change this reality. In this sense, the development and introduction of fish-based preparations in school meals have been indicated as a strategic solution to insert this food in the population's diet. Thus, this study aimed to evaluate the nutritional contribution of shellfish-based preparations from the biodiversity of All Saints Bay - chumbinho (Anomalocardia brasiliana), mangrove oyster (Crassostrea rhizophorae), blue crab (Callinectes sapidus) and crown sururu (Brachidontes exustus), for inclusion in school feeding. The native species came from the region of São Francisco do Conde, Bahia. The study comprised two steps. In the first one, the nutritional composition and fatty acid profile of the selected shellfish were specifically evaluated. Blue crab showed the highest moisture content (77.40 g.100g-1) and protein (18.71 g.100g-1). All shellfish were classified as low fat, with the crown sururu and the oyster having the highest content (both with 2.78 g.100g-1). High nutritional quality of lipids was observed, with a predominance of unsaturated fatty acids, especially in the mangrove oyster (48.00%). The fatty acids with the highest concentrations were: among the saturated, the palmitic (472.17 mg.100g-1), for mangrove oyster; among the monounsaturated oleic (176.40 mg.100g-1) for the pellet; and among the polyunsaturated eicosapentaenoic and docosaexaenoic (216.55 mg.100g-1 and 265.32 mg.100g-1, respectively) for the crown sururu. Among the minerals, there is the contribution in iron and zinc. In the second stage, preparations of rice, stew and frying pans were developed, also evaluating the nutritional composition and fatty acid profile. The highest protein preparations were shellfish rice (21.72 g.100g-1), crab stew (20.57g.100g-1) and crab skillet (20.89 g.100g-1). As for lipids, the formulations of sururu stew and oyster frying pan showed the highest concentrations, with 12.14 mg.100g-1 and 14.80 mg.100g-1, respectively. All the preparations presented high nutritional quality of lipids, with predominance of unsaturated fatty acids, being registered among the highest concentrations: oleic acid: in sururu stew (1929.66 mg.100g-1) and in chumbinho frying pan (3294, 99 mg.100g-1); arachidonic acid: in shellfish rice (170.14 mg.100g-1) and sururu frying pan (92.05 mg.100g-1); eicosapentaenoic acid: in oyster stew (616.76 mg.100g-1) and crab skillet (202.13 mg.100g-1); and docosahexaenoic acid: in rice, stew and frying pan sururu, with 27.42 mg.100g-1, 112.66 mg.100g-1 and 109.32 mg.100g-1, respectively. Among the minerals, there is the contribution in calcium, magnesium, phosphorus, iron and zinc. The study showed that the preparation of seafood preparations has potential for inclusion in school meals, contributing to the consumption of locally produced seafood and to the development of eating habits.

MEMBROS DA BANCA:
Presidente - 287774 - RYZIA DE CASSIA VIEIRA CARDOSO
Interno - 281877 - ELIETE DA SILVA BISPO
Externo ao Programa - 2301704 - LILIAN LESSA ANDRADE
Externo à Instituição - MARIANGELA VIEIRA LOPES - UNEB