Banca de DEFESA: RAFAELA BARBOSA LIMA DOS SANTOS

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : RAFAELA BARBOSA LIMA DOS SANTOS
DATA : 18/06/2021
HORA: 14:00
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; bioactive compounds; healthy eating; Sustainability.

PÁGINAS: 57
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
ESPECIALIDADE: Aproveitamento de Subprodutos
RESUMO:

The present work aimed to evaluate the use of flour from the outer leaf of cabbage (CF)
and biomass of Spirulina sp. (BS) to reduce food waste and improve the functional
properties of cookies. Five formulations were produced, one control (CC) and the others
enriched with 0.5% of BS and RR in different percentages in relation to the weight of
wheat flour, being 5% (CBR5), 10% (CBR10), 15% (CBR15) and 20% (CBR20). The
physicochemical analyses, color, total carotenoids, antioxidant and mineral activity of
RR, BS and enriched cookies were investigated. The incorporation of raw materials in
enriched cookies, when compared to CC, promoted a significant increase in the
following indicators: humidity (7.00 to 9.08%), proteins (5.42 to 6.35%), ash (1.81 to
2.45%), fiber (0.94 to 3.63%), carot total pre-cooking (6.74 to 12.20 μg.g-1) and postcooking
(5.29 to 12.36 μg.g-1), pre-cooking antioxidant activity (5.29 to 12.36 μg.g-1),
pre-cooking antioxidant activity (5.29 to 12.36 μg.g-1), pre-cooking antioxidant activity
(1841.00 to 8003.25 μM DPPH Trolox.g-¹ and 164.00 to 4034.67 μM ABTS Trolox.g-¹)
and ABTS powders -coction (6618.00 to 11769.00 μM DPPH Trolox.g-¹ 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). The increase in BS and RF, in
their different proportions, resulted in an improvement in the nutritional contribution of
cookies, especially at the highest concentrations of RF. It is concluded that FR and BS,
which associates the use of vegetable raw material rich in fibers and microalgae
biomass, a source of protein, can be incorporated into products such as cookies. This
strategy, in addition to reducing food waste, contributes to improving the nutritional
profile and bioactive compounds.

MEMBROS DA BANCA:
Presidente - 287774 - RYZIA DE CASSIA VIEIRA CARDOSO
Interno(a) - 4725209 - CAROLINA OLIVEIRA DE SOUZA
Externo(a) ao Programa - 1207070 - DEBORAH MUROWANIECKI OTERO