Banca de QUALIFICAÇÃO: RAFAELA BARBOSA LIMA DOS SANTOS
Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.DISCENTE : RAFAELA BARBOSA LIMA DOS SANTOS
DATA : 18/12/2020
HORA: 15:00
LOCAL: Faculdade de Farmácia
TÍTULO:
ENRICHED COOKIE WITH WHITE CABBAGE EXTERNAL LEAF FLOUR (Brassica oleracea var. Capitata) AND Spirulina sp .: DEVELOPMENT AND CHARACTERIZATION
PALAVRAS-CHAVES:
Food waste; food research and development; functional food; bioactive compounds; healthy nutrition.
PÁGINAS: 27
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
RESUMO:
This study aimed to evaluate the use of underutilized cabbage leaf flour (CF) and Spirulina sp. biomass (SB) for reducing food waste and improving the functional properties of cookies. Five formulations were produced, one Standard (SC) and the others enriched with 0.5% SB and CF in different percentages to replace the amount of wheat flour, 5% (CBR5), 10% (CBR10), 15% (CBR15) and 20% (CBR20). Physical-chemical analyzes, colorimetry, total carotenoids, antioxidant activity and minerals content of CF, SB and enriched cookies were investigated. The incorporation of raw materials in enriched cookies, when compared to SC, promoted a significant increase in the values of the following indicators: humidity (7.00 to 9.08%), proteins (5.42 to 6.35%), ash (1.81 to 2.45%), fibers (0.94 to 3.63%), pre-cooking (6.74 to 12.20 µg.g-1) and post-cooking (5.29 to 12.36 µg.g-1) total carotenoids, pre-cooking antioxidant activity (1841.00 to 8003.25 µM Trolox.g-¹ DPPH and 164.00 to 4034.67 µM Trolox.g-¹ ABTS) and post-cooking (6618.00 to 11769.00 µM Trolox.g-¹ DPPH and 417.33 to 6592.00 µM Trolox.g-¹ ABTS ); and minerals such as Magnesium (5.33 to 7.77 mg.100g-1) and Calcium (4.64 to 11.67 mg.100g-1). It is concluded that FR and BS, which associates the use of vegetable raw material with high fiber content and microalgae biomass with high protein content, can be incorporated in bakery products, such as cookies, being an excellent alternative to reduce the food waste and improvement of functional properties.
MEMBROS DA BANCA:
Interno - 4725209 - CAROLINA OLIVEIRA DE SOUZA
Interno - 287774 - RYZIA DE CASSIA VIEIRA CARDOSO
Externo ao Programa - 1207070 - DEBORAH MUROWANIECKI OTERO