Banca de QUALIFICAÇÃO: DIEGO JOSÉ DO NASCIMENTO RABELO

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : DIEGO JOSÉ DO NASCIMENTO RABELO
DATE: 03/12/2024
TIME: 14:00
LOCAL: Sessão pública realizada por videoconferência: https://meet.google.com/vwx-ufhf-egb
TITLE:

Valorization of umbu residue (Spondias tuberosa): nutritional and technological aspects of the peel in the development of bread

KEY WORDS:

Spondias, Food Waste, Sustainable Development, Biodiversity, Sensory analysis.

PAGES: 74
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

The umbu (Spondias tuberosa) is a fruit native to the biodiversity of the Caatinga biome, with cultural and socioeconomic importance in the development of rural communities. In the state of Rio Grande do Norte, umbu production is predominantly extractive, intended for domestic consumption, especially in the traditional "umbuzada," as well as for industrial-scale pulp production. This study aligns with Sustainable Development Goal 12 on sustainable production and consumption, emphasizing full food utilization and value addition to by-products. The objective of this study was to investigate the physical, chemical, and technological properties of umbu peel flour and evaluate its use as an ingredient in bread production. To obtain the flour, umbu peels were dried in a ventilated oven with air circulation (55 °C for 24 hours) and subsequently ground using a domestic blender. The resulting flour was characterized in terms of morphology, physicochemical parameters, proximate composition, and technological properties. Four bread formulations were then developed: a standard bread without umbu peel flour and three others containing 5%, 10%, and 15% umbu peel flour, partially replacing wheat flour. These breads were evaluated for proximate composition and sensory attributes using acceptability tests, the just-about-right scale, and purchase intent. Umbu peel flour displayed particle heterogeneity, with variations in size and shape, characteristic of whole flours. Regarding physicochemical aspects and proximate composition, notable features included low pH (2.68 ± 0.00), high acidity (9.27 ± 0.07 g/100 g), and a high fiber content (40.45 ± 0.065 g/100 g). Its technological potential was demonstrated by a high water absorption capacity (5.08 g/g) and emulsifying stability (100%). For the breads, the formulation with 5% umbu peel flour showed a composition similar to the standard bread, with an energy value of 317.19 kcal. In contrast, the bread with 15% umbu peel flour had a lower energy value (226.1 kcal) and higher moisture content (64.1%). Sensory evaluation revealed that acceptability decreased as the concentration of umbu peel flour increased, with 83.8% (1.16) for the standard bread, 72.8% (1.79) for the 5% formulation, 57.3% (2.00) for the 10% formulation, and 46.3% (2.06) for the 15% formulation. The just-about-right scale indicated that attributes such as acidity, sweetness, and texture were key factors penalizing the 5%, 10%, and 15% formulations, as tasters reported these samples were more acidic and less sweet or soft than preferred. Purchase intent tests revealed that only the standard bread and the 5% formulation received positive purchase intent. This study highlighted the potential of umbu peel flour as a functional ingredient due to its high fiber content and relevant technological properties. However, sensory acceptance was limited, primarily due to its acidity and texture characteristics, underscoring the importance of balancing sensory attributes to enhance consumer acceptance.

COMMITTEE MEMBERS:
Externa à Instituição - JOSIANE ROBERTO DOMINGUES - UFF
Presidente - 1610982 - PRISCILLA MOURA ROLIM
Externa ao Programa - 1674112 - RENATA ALEXANDRA MOREIRA DAS NEVES - null