Banca de DEFESA: JOSIANE ARAÚJO DA CUNHA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : JOSIANE ARAÚJO DA CUNHA
DATA : 07/12/2018
HORA: 14:30
LOCAL: Auditório da Secretaria de Educação à Distância - SEDIS/UFRN
TÍTULO:

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

PALAVRAS-CHAVES:

Dietary fiber; Sustainable development; Centesimal composition; Cucumis melo; Flour.

PÁGINAS: 90
GRANDE ÁREA: Ciências da Saúde
ÁREA: Nutrição
RESUMO:

The concern about the environment motivates the interest in avoiding waste in the productive food chain, which is responsible for the generation of considerable amount of waste. Thinking about sustainable production, fruit residues, such as peel and melon seeds, can add nutritional value to new products. The objective of this study was to obtain and characterize a flour from Cantaloupe melon seeds (Cucumis melo L. var. Reticulatus), and to evaluate the viability of its use as an ingredient in the manufacture of cakes. Thus, four different formulations were developed: standard cake - 0% (F1) and cakes plus melon seed flour in substitution of wheat flour, at concentrations of 10% (F2), 30% (F3) and 50% % (F4). Analyzes of centesimal composition were performed; dietary fiber; physical analyzes; mineral composition and evaluation of the fatty acid profile in the melon seed whole flour. To evaluate the overall acceptance of the formulations of the cakes prepared with the melon seed flour, sensorial analysis was carried out with 135 non-trained tasters, which also included the identification of the sample by means of sensorial attributes using the ideal scale test, Just About Right. The results showed that the whole melon seed flour has a considerable nutritional value, presenting 18% of proteins; 3% moisture; 4% ash; 30% lipids and 35% dietary fiber; presenting important levels of minerals, mainly phosphorus (1507.62 mg / 100 g), potassium (957.35 mg / 100 g) and magnesium (504.03 mg / 10 g). The polyunsaturated fatty acid fraction was the most found in melon seed flour, with a predominance of omega 6 (17.95 g / mg sample). The sensorial analysis showed good acceptance for the formulations containing 10 and 30% of whole melon seed flour, being the formulation containing 10%, the most accepted. In general, the testers considered the formulations as ideal to the attributes used in Just About Right, preferring the F2 formulation. The research confirmed the feasibility of the use of melon seed flour in food production, emphasizing the incentive to sustainable practices, promoting economic, social and health benefits.

MEMBROS DA BANCA:
Externo à Instituição - ILLANA LOUISE PEREIRA DE MELO - F.M.Nassau
Presidente - 2373959 - LARISSA MONT ALVERNE JUCA SEABRA
Externo ao Programa - 2275877 - THAIS SOUZA PASSOS