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Desenvolvimento de massa alimentícia fresca tipo talharim adicionada de extratos de jabuticaba (Plinia cauliflora)

The jabuticaba is a native fruit arising from various regions of Brazil, which in its flavor and nutritional value is well appreciated having assured sale, however, to be quite perishable, their marketing is not widespread. The bioactive compounds are also part of its composition, making use of the...

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Autor principal: Kaipers, Kelen Fabiana Cavalli
Formato: Trabalho de Conclusão de Curso (Graduação)
Idioma: Português
Publicado em: Universidade Tecnológica Federal do Paraná 2020
Assuntos:
Massas alimentícias
Jabuticaba
Fenóis
Pasta products
Phenols
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
Acesso em linha: http://repositorio.utfpr.edu.br/jspui/handle/1/11697
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spelling riut-1-116972020-11-13T18:19:26Z Desenvolvimento de massa alimentícia fresca tipo talharim adicionada de extratos de jabuticaba (Plinia cauliflora) Development fresh noodle added of jabuticaba extracts (Plinia cauliflora) Kaipers, Kelen Fabiana Cavalli Pinto, Ellen Porto Lucchetta, Luciano Tonial, Ivane Benedetti Lucchetta, Luciano Pinto, Ellen Porto Massas alimentícias Jabuticaba Fenóis Pasta products Phenols CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS The jabuticaba is a native fruit arising from various regions of Brazil, which in its flavor and nutritional value is well appreciated having assured sale, however, to be quite perishable, their marketing is not widespread. The bioactive compounds are also part of its composition, making use of the whole fruit or its waste (bark) into new products to contribute through their potentially beneficial and functional properties. Thus many studies dealing with the incorporation of alternative raw materials into new products as well as the use of extracts of jabuticaba the various classes of foods. Under this assumption one of the foods with wide versatility, consumption in all age ranges and low cost, stand out pasta, which are the daily lives of many Brazilians. Based on this, the aim was to develop fresh noodle added of jabuticaba extracts and evaluate bioactive compounds and coloring. The study was conducted by means of physico-chemical and microbiological analyzes of jabuticaba extracts as well as the analysis of bioactive compounds (total phenolics and anthocyanins) and antioxidant activity. From the extracts were prepared formulations for fresh noodle 20, 30 and 40% jabuticaba (whole fruit and peel), were selected through the analysis of phenolic compounds. From this was realizes analyzes the fresh noodle with 40% extract (whole fruit and peel), with and without addition of antioxidant, and the fresh noodle was added extracts of whole fruit (with and without antioxidant) that obtained the best results for bioactive compounds and antioxidant activity. Quality parameters were evaluated as fresh noodle showed appropriate through income and little loss of solids. Later were realized microbiological analyzes confirming the safety of the product, which was evaluated by sensory acceptance and purchase intent test, with the greatest acceptance and purchase intent of the added fresh noodle of the whole fruit extracts with antioxidant. the development of freshnoodle has met the objectives by maintaining the color and carrierof the bioactive compounds, although these have been lost in small quantities due to processing, storage and cooking. A jabuticaba é uma fruta nativa decorrente de várias regiões do Brasil, que por seu sabor e valor nutricional é bastante apreciada possuindo venda assegurada, entretanto, por ser bastante perecível, sua comercialização não é bem difundida. Os compostos bioativos também fazem parte de sua composição, fazendo com que seu aproveitamento venha contribuir através das suas propriedades potencialmente benéficas e funcionais. Muitos estudos tratam da incorporação de matérias-primas alternativas em novos produtos, bem como da utilização de extratos de jabuticaba nas diversas classes de alimentos. Partindo deste pressuposto um dos alimentos com ampla versatilidade, de consumo em todas as faixas etárias e de baixo custo, se destacam as massas alimentícias, as quais estão no cotidiano de muitos brasileiros. O objetivo desde trabalho foi desenvolver uma massa alimentícia fresca tipo talharim elaborada com extratos de jabuticaba , avaliar os compostos bioativos e sua coloração. O estudo foi realizado por meio de análises físico-químicas e microbiológicas dos extratos de jabuticaba, bem como, da análise de compostos bioativos (compostos fenólicos totais e antocianinas totais) e atividade antioxidante. A partir dos extratos foram elaboradas formulações para massas alimentícias frescas tipo talharim com concentrações de 20, 30 e 40% de jabuticaba (fruta inteira e casca), sendo selecionadas através da análise de compostos fenólicos totais. A partir disso, foram realizadas as demais análises nas massas com 40% de extrato (casca e fruta inteira), com e sem adição de antioxidante, sendo as massas adicionadas de extratos da fruta inteira (com e sem antioxidante) as que obtiveram melhores resultados para compostos bioativos e atividade antioxidante. Foram avaliados parâmetros de qualidade, sendo que as massas alimentícias frescas tipo talharim mostraram -se adequadas através do rendimento e pouca perda de sólidos. Foram também realizadas análises microbiológicas atestando a inocuidade do produto, o qual foi avaliado sensorialmente pelo teste de aceitação e intenção de compra, tendo como maior índice de aceitação e intenção de compra a massa adicionada de extratos da fruta inteira com antioxidante. Em suma, o desenvolvimento da massa alimentícia fresca tipo talharim atendeu os objetivos, através da manutenção da cor e veículo de compostos bioativos, ainda que esses tenham sido perdidos em pouca quantidade devido ao processamento, armazenamento e cocção. 2020-11-13T18:19:26Z 2020-11-13T18:19:26Z 2014-08-04 bachelorThesis KAIPERS, Kelen Fabiana Cavalli. Desenvolvimento de massa alimentícia fresca tipo talharim adicionada de extratos de jabuticaba (Plinia cauliflora). 2014. 66 f. Trabalho de Conclusão de Curso (Graduação) - Universidade Tecnológica Federal do Paraná, Francisco Beltrão, 2014. http://repositorio.utfpr.edu.br/jspui/handle/1/11697 por openAccess application/pdf Universidade Tecnológica Federal do Paraná Francisco Beltrao Brasil Tecnologia em Alimentos Tecnologia em Alimentos UTFPR
institution Universidade Tecnológica Federal do Paraná
collection RIUT
language Português
topic Massas alimentícias
Jabuticaba
Fenóis
Pasta products
Phenols
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
spellingShingle Massas alimentícias
Jabuticaba
Fenóis
Pasta products
Phenols
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
Kaipers, Kelen Fabiana Cavalli
Desenvolvimento de massa alimentícia fresca tipo talharim adicionada de extratos de jabuticaba (Plinia cauliflora)
description The jabuticaba is a native fruit arising from various regions of Brazil, which in its flavor and nutritional value is well appreciated having assured sale, however, to be quite perishable, their marketing is not widespread. The bioactive compounds are also part of its composition, making use of the whole fruit or its waste (bark) into new products to contribute through their potentially beneficial and functional properties. Thus many studies dealing with the incorporation of alternative raw materials into new products as well as the use of extracts of jabuticaba the various classes of foods. Under this assumption one of the foods with wide versatility, consumption in all age ranges and low cost, stand out pasta, which are the daily lives of many Brazilians. Based on this, the aim was to develop fresh noodle added of jabuticaba extracts and evaluate bioactive compounds and coloring. The study was conducted by means of physico-chemical and microbiological analyzes of jabuticaba extracts as well as the analysis of bioactive compounds (total phenolics and anthocyanins) and antioxidant activity. From the extracts were prepared formulations for fresh noodle 20, 30 and 40% jabuticaba (whole fruit and peel), were selected through the analysis of phenolic compounds. From this was realizes analyzes the fresh noodle with 40% extract (whole fruit and peel), with and without addition of antioxidant, and the fresh noodle was added extracts of whole fruit (with and without antioxidant) that obtained the best results for bioactive compounds and antioxidant activity. Quality parameters were evaluated as fresh noodle showed appropriate through income and little loss of solids. Later were realized microbiological analyzes confirming the safety of the product, which was evaluated by sensory acceptance and purchase intent test, with the greatest acceptance and purchase intent of the added fresh noodle of the whole fruit extracts with antioxidant. the development of freshnoodle has met the objectives by maintaining the color and carrierof the bioactive compounds, although these have been lost in small quantities due to processing, storage and cooking.
format Trabalho de Conclusão de Curso (Graduação)
author Kaipers, Kelen Fabiana Cavalli
author_sort Kaipers, Kelen Fabiana Cavalli
title Desenvolvimento de massa alimentícia fresca tipo talharim adicionada de extratos de jabuticaba (Plinia cauliflora)
title_short Desenvolvimento de massa alimentícia fresca tipo talharim adicionada de extratos de jabuticaba (Plinia cauliflora)
title_full Desenvolvimento de massa alimentícia fresca tipo talharim adicionada de extratos de jabuticaba (Plinia cauliflora)
title_fullStr Desenvolvimento de massa alimentícia fresca tipo talharim adicionada de extratos de jabuticaba (Plinia cauliflora)
title_full_unstemmed Desenvolvimento de massa alimentícia fresca tipo talharim adicionada de extratos de jabuticaba (Plinia cauliflora)
title_sort desenvolvimento de massa alimentícia fresca tipo talharim adicionada de extratos de jabuticaba (plinia cauliflora)
publisher Universidade Tecnológica Federal do Paraná
publishDate 2020
citation KAIPERS, Kelen Fabiana Cavalli. Desenvolvimento de massa alimentícia fresca tipo talharim adicionada de extratos de jabuticaba (Plinia cauliflora). 2014. 66 f. Trabalho de Conclusão de Curso (Graduação) - Universidade Tecnológica Federal do Paraná, Francisco Beltrão, 2014.
url http://repositorio.utfpr.edu.br/jspui/handle/1/11697
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score 10,814766

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