Dissertações em Ciência e Tecnologia de Alimentos (Mestrado) - PPGCTA/ITEC
URI Permanente para esta coleçãohttps://repositorio.ufpa.br/handle/2011/8949
O Mestrado Acadêmico em Ciência e Tecnologia de Alimentos teve início em 2004 e funciona no Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos (PPGCTA) do Instituto de Tecnologia (ITEC) da Universidade Federal do Pará (UFPA).
Navegar
Navegando Dissertações em Ciência e Tecnologia de Alimentos (Mestrado) - PPGCTA/ITEC por Orientadores "PENA, Rosinelson da Silva"
Agora exibindo 1 - 4 de 4
- Resultados por página
- Opções de Ordenação
Item Acesso aberto (Open Access) Avaliação do potencial nutricional e tecnológico da pupunha albina (Bactris Gasipaes)(Universidade Federal do Pará, 2022-04-01) SOARES, Stephanie Dias; SANTOS, Orquídea Vasconcelos dos; http://lattes.cnpq.br/9446483074995655; PENA, Rosinelson da Silva; http://lattes.cnpq.br/3452623210043423Among the species of fruit growing in the Amazon, the peach palm (Bactris gasipaes) is worth mentioning, with its different varieties in terms of pulp and peel characteristics, size, and shapes, and an important nutritional value. The natural hybridization promoted various plants and the origin of a palm tree with an albino fruit variety (white peel and pulp). Although there are fruits with yellow exocarp and white mesocarp, there is still no report in the scientific literature about albino peach palm. Thus, this research characterized pulp and pulp flour of raw and cooked albino peach palm. Macro and micronutrients, bioactive compounds, instrumental color, thermogravimetric and differential stability, spectral parameters, morphological structures, and functional and technological properties were evaluated. In the biometric evaluation, parthenocarpic fruits (without seeds) and fruits with seeds were observed; both constituted mostly by pulp (77%). The fruits of the albino peach palm were classified as a microcarp variety. The composition showed that carbohydrates and water were the main constituents of all samples. The cooking process increased the moisture content of the pulp but decreased its proteins, lipids, and carbohydrates contents. The colorimetric parameters indicated a significant browning and the intensification of the yellow color of the pulp after cooking. The content of bioactive compounds varied among the samples, been observed a reduction in the levels of total phenolic compounds and ascorbic acid in the pulp after cooking. The four samples presented a maximum loss of mass at 300ºC, with different thermogravimetric behaviors, according to the cooking and drying processes. The spectral patterns in the infrared region, for the pulps and flours, showed characteristic bands of organic compounds, especially hydroxyl OH, which are present in the structure of starches. Scanning electron microscopy showed amyloplast and fiber bundles with starches in the raw pulp and gelatinized starch granules in the cooked pulp and the flour from this pulp. The flour from raw pulp presented small and heterogeneous starch granules, with isolated amyloplast, attributed to drying and grinding operations. The two flours showed different granulometric distributions, but the highest proportion of both flours was retained in a 250 mesh sieve. Values of water solubility index were statistically different (p < 0.05) for both flours from raw and cooked pulp indicating that the cooking and drying processes increase the number of soluble constituents in the products. The water and oil absorption indices for both flour were significantly different (p ≤ 0.05). The results indicate that pulp and flour from the pulp of albino peach palm are raw materials important for consumption after cooking and to be exploited by the food, pharmaceutical, and biotechnological industries.Item Acesso aberto (Open Access) Cinética de degradação térmica de folhas de mandioca (Manihot Esculeta Crantz) durante tratamentos de secagem em estufa e cocção(Universidade Federal do Pará, 2018-03-29) MODESTO JÚNIOR, Elivaldo Nunes; CHISTÉ, Renan Campos; http://lattes.cnpq.br/0583058299891937; https://orcid.org/0000-0002-4549-3297; PENA, Rosinelson da Silva; http://lattes.cnpq.br/3452623210043423Cassava leaves (Manihot esculenta Crantz), despite their use in animal feeding as silage, hay, or raw material, they are commonly used for human consumption in regional dishes in the North and Northeast of Brazil. Cassava presents cyanogenic glycosides in its composition linamarin and lotaustralin, which release hydrocyanic acid (HCN) after hydrolysis. The goal of this work was to study the effect of temperature and time of thermal processes application on the degradation of HCN from cassava leaves in order to establish processing conditions to obtain a safe product for human consumption. The cassava leaves were collected after six months of cultivation in a cassava farm from Salvaterra (Marajó-PA). Nine varieties of cassava leaves were characterized regarding their moisture, pH, total acidity, ashes, total lipids, crude protein, water activity, carbohydrates, total energetic value and HCN contents. Among the nine varieties, three of them were submitted to drying process at different temperatures and the thermal degradation of HCN was studied under drying and boiling conditions. The physicochemical characteristics of all studied cassava leaves were similar and total HCN content varied from 90.64- 560.88 mg HCN/kg leaves (total HCN, wet basis) and free HCN 16.65-59.24 mg HCN/kg leaves (free HCN, wet basis). Concerning the drying process, the increase in the temperature increased the effective diffusivity (Deff) of cassava leaves, which facilitates water loss; and temperatures above 50 °C are more effective. Thermal degradation studies of HCN showed that the drying and boiling processes were effective on total HCN removal after 180 minutes. Furthermore, a remarkable decrease in HCN contents was observed after 20 minutes of boiling, since the water facilitates HCN volatilization during the cooking process. Regarding free HCN, the drying method was more effective than cooking, showing high degradation percentages 74.07%- 92.19%).Item Acesso aberto (Open Access) Definição de condições ótimas para o processo de secagem em spray dryer da polpa de buriti (Mauritia flexuosa L.)(Universidade Federal do Pará, 2022-02-09) CRUZ, Tatyane Myllena Souza da; MEDEIROS, Heloisa Helena Berredo Reis de; http://lattes.cnpq.br/9067574515452039; https://orcid.org/0000-0002-5234-840X; PENA, Rosinelson da Silva; http://lattes.cnpq.br/3452623210043423Buriti (Mauritia flexuosa) is a native fruit of the Amazon, known for its functional potential, attributed to a high concentration of carotenoids. The spray drying process, in turn, can transform solution, suspensions or pastes into small droplets, which in contact with hot air produce powders with characteristics that favor the preservation of the product, in addition to facilitating storage and the transport. Thus, the objective of this work was to optimize the drying process of buriti pulp, in spray dryer, aiming to obtain a powdered product with desirable characteristics. For this, a central composite rotatable design (CCRD) was used to determine the influence of the variables: drying air temperature (130 – 190 °C), feed flow (7 – 17 mL/min) and carrier agent concentration (20 – 60%), on the product properties: moisture, water activity (aw), hygroscopicity, total carotenoid content, water solubility index (WSI) and the instrumental color parameter b* (fruit characteristic color parameter). To ensure the stability of the emulsion in the suspension, soy lecithin was added to all formulations, in the amount of 5% in relation to the dry matter of the sample. The response surface methodology (RSM) and the desirability function defined as optimal conditions for the drying process of buriti pulp: a gum arabic concentration of 60%, feed flow rate of 17 mL/min and drying air temperature of 190 °C; in the experimental domain. Under these conditions, the powder obtained had the following characteristics: 0.62 g/100 g moisture, aw of 0.16, hygroscopicity of 18.79 g/100 g, carotenoid content of 60.92 µg/g, ISA of 80.26% and a value of 31.32 for the chromaticity parameter b*.Item Acesso aberto (Open Access) Desidratação osmótica à vácuo do filé de mapará (Hypophthamus edentatus)(Universidade Federal do Pará, 2014-03-28) MACIEL, Renan de Almeida; RODRIGUES, Antonio Manoel da Cruz; http://lattes.cnpq.br/7524720020580309; PENA, Rosinelson da Silva; http://lattes.cnpq.br/3452623210043423The aim of this work was to evaluate the process of vacuum osmotic dehydration of mapará fillet (Hypophthamus edentatus). Mapará fillets with dimensions of 5 x 2 x 0.5 cm were subjected to vacuum osmotic dehydration in accordance with a rotational central composite design 24, in which were evaluated the effects of the independent variables temperature, time, vacuum pressure and NaCl concentration on the dependent variables water loss (WL), solids gain (GS) and water activity (aw), order to obtain optimal condition of process with greater PA, lower GS and lower aw. The kinetics of osmotic dehydration of mapará was performed under optimal conditions, where were monitored the parameters PA, GS and aw as a function of process time. The empirical model proposed by Azuara et al. was used to represent the kinetics of mass transfer during the process of osmotic dehydration. The mapará fillet presented 76.70% moisture, 15.57% protein, 5.38% fat and 0.93% ash. The NaCl concentration (linear) was the variable that presented the greatest effect on the dependent variables, being positive on WL and GS and negative about the aw. The models obtained for PA, GS and aw were significant at 95% confidence and showed no significant lack of fit, being useful to predictive purposes. Was determined as optimum condition for the process: NaCl concentration 25%, temperature of 25 ° C and time of 120 min. The model proposed by Azuara et al. showed fit good to the experimental data of PA and GS kinetics of osmotic dehydration of mapará fillet. The fillet mapará had a reduction moisture after osmotic dehydration in optimal conditions, however did not meet the humidity recommended by law for salted fish, since the chloride content increased and attended law for salted fish. In relation the instrumental color were observed, after osmotic dehydration, significant statistically differences in lightness (L *) that decreased, indicating that the mapará darkened and the hue angle (h °) that increased, but still showed a tendency to yellow.