Banca de DEFESA: MADIAN JOHEL GALO SALGADO

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : MADIAN JOHEL GALO SALGADO
DATA : 09/03/2020
HORA: 08:00
LOCAL: Sala de videoconferência 106 no STI
TÍTULO:

Determination of the fatty acid profile in donkey milk and development of yogurt with functional properties based on donkey milk

PALAVRAS-CHAVES:

omega 3, omega 6, pasture donkeys, fruit fibers, viscosity, acceptance

PÁGINAS: 80
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:

The aim of the study was to evaluate how lactation days affect the fatty acid profile (AGs) of donkey milk raised on pasture, and to evaluate the effect of different thickeners on rheological properties and acceptance of donkey milk based yogurts in comparison to bovine milk yogurts. Milk from Pêga donkeys kept on pasture was used. For the analysis of AGs, donkey milk samples were composed according to the average lactation days at: 55, 110, 165, 220 and 275 days of lactation. The linear and quadratic effects of lactation days on the milk GA profile were tested. Six products were developed for the development of yoghurts formulated with xanta gum and with the addition of inulin, apple fiber and passion fruit fiber, using donkey and bovine milk. Moisture, ash, fat and protein, pH, color, rheological parameters and lactic acid bacteria (BALs) were analyzed. Passion fruit fiber was the thickener selected for use in sensory analysis products with four treatments (two with donkey milk and two with cow's milk, control and passion fruit fiber). The data of the proximate composition were analyzed in a completely randomized design, the data of pH, BAL count, rheological properties and color were analyzed in mixed models with fixed effects and storage time, and the data of the sensorial analysis were analyzed in a block design. complete at random. The majority of AGs did not change during the lactation days, but the stearic and oleic acids decreased linearly. The total levels of polyunsaturated FAs (PUFA) and of n-3 FAs increased with the days of lactation. The AG profile of donkey milk fed on forage is influenced by the days of lactation and is characterized by high concentrations of PUFA, mainly of α-linolenic and linoleic acids. Among the formulations there was a significant difference in moisture, protein and fat content. The physical-chemical and rheological characteristics of yogurts increased with the addition of thickeners. The passion fruit fiber provided greater viscosity. In the attributes of odor, flavor, acidity, consistency and mouthfeel, there was greater acceptance of yogurts without the addition of passion fruit fiber. The last lactation period may be the most favorable for the consumption of donkey milk fed exclusively on pasture. The rheological properties, proximate composition and physico-chemical characteristics were influenced by the thickener, especially the passion fruit fiber. However, the passion fruit fiber had an impact on the acceptance of yogurts.

MEMBROS DA BANCA:
Presidente - 1524554 - RONALDO LOPES OLIVEIRA
Interno - 1675374 - CLAUDIO VAZ DI MAMBRO RIBEIRO
Interno - 2044599 - JOSE ESLER DE FREITAS JUNIOR
Externo ao Programa - 2193607 - CHIARA ALBANO DE ARAUJO OLIVEIRA
Externo ao Programa - 1207070 - DEBORAH MUROWANIECKI OTERO
Externo à Instituição - ADRIANO HENRIQUE DO NASCIMENTO RANGEL - UFRN