Desidratação de banana madura como alternativa estratégica para redução de açúcar em alimentos
Sugar consumption has increased worldwide over the past 50 years, which is related to the increase in chronic non-communicable diseases. The World Health Organization (WHO) strongly recommends reducing the consumption of free sugars throughout life. The Brazilian government announced an agreement wi...
| Autor principal: | Veiga, Géssica Cristina da |
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| Formato: | Dissertação |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2021
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/24723 |
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| Resumo: |
Sugar consumption has increased worldwide over the past 50 years, which is related to the increase in chronic non-communicable diseases. The World Health Organization (WHO) strongly recommends reducing the consumption of free sugars throughout life. The Brazilian government announced an agreement with the national food industry to reduce sugar in industrialized food products by 2022. Understanding the reasons related to food choices and looking for alternative ingredients, such as dehydrated fruits, to the use of sugar can be useful tools for reducing consumption of sugar by a population. Among the fruits with great potential, banana stands out, considered easy to grow, of high nutritional value - rich in carbohydrates, vitamins and minerals and which due to the high water content is perishable and therefore presents great losses in production. In view of this, the present work aimed to develop a model using a PLS-Path (PLS-PM) modeling to explain the whole set of relationships between the constructs of the Food Choice Questionnaire (FCQ) and the interest in products with low sugar content, and to evaluate the dehydration of ripe bananas to obtain ingredient flour as an alternative to the use of sugar by the industries. The results revealed Sensory appeal as the most important construct for consumers for the choice of food, followed by Price and Health. The PLS-PM revealed the Weight Control, Natural Content and Humor constructs, when mediated by Health, as having a direct effect. in the importance given by consumers to low sugar foods. Women (all ages) and younger men, value low-sugar foods and show concern for the body, the composition of food and the influence of food on their emotions. The drying studies of the ripe banana revealed the Page model as the one that best represents the drying kinetics for the 3 temperatures. Differences found were found only in the ash and protein contents when drying at 80 ° C, explained by a change in physical characterization as the drying temperature increased. The energy consumption for heating the banana during drying was lower was at 60° C, followed by 70° C and 80° C. Reduction of the total energy value (kcal) and increase in the amount of neutral fiber were found in formulations of cake (suggested) with flour and sugar substitution The analysis of electronic nose revealed greater similarity in volatile compounds between how dehydrated ripe banana flours at temperatures of 60 ° C and 80 ° C. Thus, drying bananas can be an alternative of reusing the fruit, which can be a strategic alternative to replace commonly used ingredients. The increase in the supply of foods and ingredients more suited to the potential of developing new products, contributing to reducing the consumption of sugary and ultra-processed foods, helping to form healthier eating habits. |
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