Banca de QUALIFICAÇÃO: JOSIANE ARAÚJO DA CUNHA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : JOSIANE ARAÚJO DA CUNHA
DATA : 11/10/2018
HORA: 15:30
LOCAL: Sala de aula 7 do Departamento de Nutrição - DNUT/UFRN
TÍTULO:

From seed to flour: sowing sustainability  on cantaloupe melon waste recovery.

PALAVRAS-CHAVES:

Residues; sustainable development; seeds; Cucumis melo; flour.

PÁGINAS: 65
GRANDE ÁREA: Ciências da Saúde
ÁREA: Nutrição
RESUMO:

The need to preserve the environment, in the context of food production, arises in an attempt to avoid the waste resulting from food production process, including collective meals, which produce large amounts of residues. Thinking on sustainable production, fruits such as melon, usually present in the menu of institutional restaurants, can become an alternative food resource, through the use of the conventionally unconsumed parts, in order to add nutritional value to new products, without burdening production. Therefore, the objective of this study was to make possible the use of melon seeds (Cucumis melo L. var. Reticulatus) in food products. Thus, 4 formulations of cakes with different amounts of melon seed flour were developed: standard cake (0%), cakes plus melon seed meal replacing wheat flour at concentrations of 10%, 30% and 50% %. Physical and physicochemical analyzes were performed on melon seeds flour and sensory analysis with 135 non-trained panel was conducted to evaluate the acceptance of the cakes prepared with melon seed flour. The results of the analyzes showed that the melon seed flour has a considerable nutritional value, presenting 18% of proteins; 3% moisture; 4% ash; 30% lipids and 35% fiber; besides concentrating important levels of minerals in its composition, mainly phosphorus, potassium and magnesium. Sensorial analysis showed that all the samples received a score equal to or greater than 7, observing that the Acceptability Index of the tasters for the cake formulation prepared with 10% of melon seed flour was the best of all. The research confirmed the feasibility of the use of melon seed meal in food production, emphasizing the incentive to sustainable practices, promoting economic, social and health benefits.

MEMBROS DA BANCA:
Interno - 2378605 - CRISTIANE FERNANDES DE ASSIS
Presidente - 2373959 - LARISSA MONT ALVERNE JUCA SEABRA
Externo ao Programa - 2275877 - THAIS SOUZA PASSOS