Banca de DEFESA: DIEGO JOSÉ DO NASCIMENTO RABELO

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : DIEGO JOSÉ DO NASCIMENTO RABELO
DATE: 28/03/2025
TIME: 14:00
LOCAL: Departamento de Nutrição da UFRN e Via Google Meet: https://meet.google.com/ffe-ttrc-wjz
TITLE:

Valorization of umbu (Spondias tuberosa) by-product: nutritional and technological aspects of peel flour for bread development

KEY WORDS:

Spondias, By-products, Sustainable Development, Biodiversity, Sensory Analysis

PAGES: 110
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

Umbu (Spondias tuberosa) is a fruit from the Caatinga biome that is culturally and socioeconomically important in the developing of rural communities. In the state of Rio Grande do Norte, the production is primarily extractivist, intended for domestic consumption, especially in the traditional "umbuzada", and on an industrial scale for pulp manufacturing. This study aligns with Sustainable Development Goal 12 on sustainable production and consumption, emphasizing the full utilization of food and the value addition to food residues. This study aimed to investigate the nutritional and technological properties of flour obtained from umbu (Spondias tuberosa) peel, aiming at its use as an ingredient in bread production. To obtain the flour, umbu peels were dried in a ventilated oven with air circulation (55 ºC for 24h), followed by grinding in a household blender. The resulting flour was characterized by morphology, granulometry, physicochemical parameters, proximate composition, and technological properties. Subsequently, four bread formulations were developed: a standard bread without umbu peel flour, and breads containing 5%, 10%, and 15% umbu peel flour, replacing part of the wheat flour. The breads were evaluated for proximate composition and sensory attributes through acceptability testing, ideal scale analysis, and purchase intent. Umbu peel flour exhibited particle heterogeneity, with variations in size and shape, demonstrating an integral characteristic and a high fiber content. In addition to classification as fine granule flour according to the granulometry analysis. Regarding physicochemical aspects and proximate composition, notable findings included low pH (2.68 ± 0.00), high acidity (9.27 ± 0.07 g/100 g), and a high total dietary fiber content (40.45 ± 0.065 g/100 g). Its technological potential was evidenced by a high-water absorption capacity (5.08 g/g) and excellent emulsifying stability (100%). Among the bread formulations, the bread with 5% umbu peel flour had a composition similar to the standard bread, with an energy value of 317.19 kcal, whereas the bread with 15% umbu peel flour presented a lower energy value (226.1 kcal) and higher fiber content (3.13%). In sensory evaluation, acceptance decreased as the umbu peel flour concentration increased, with acceptability rates of 83.8% for the standard bread, 72.8% for the 5% formulation, 57.3% for the 10% formulation, and 46.3% for the 15% formulation. The ideal scale analysis indicated that attributes such as acidity, sweetness, and texture were the main factors penalizing the formulations with 5%, 10%, and 15% umbu peel flour. The attitude test revealed that only the standard and 5% umbu flour formulations had a positive purchase intent. Sensory acceptance was primarily limited by the acidity imparted to the breads, reinforcing the need to balance sensory attributes to improve consumer acceptance. In conclusion, the study highlighted the technological potential of umbu peel for flour production, demonstrating its viability as a functional ingredient, particularly due to its high fiber content and technological feasibility.

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