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).
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Item Acesso aberto (Open Access) Caracterização do amido de pupunha albina (Bactris gasipaes Kunth)(Universidade Federal do Pará, 2024-02-07) ROSÁRIO, Rosely Carvalho do; PIRES, Márlia Barbosa; http://lattes.cnpq.br/0635360297333947; https://orcid.org/0000-0002-8237-1045; SANTOS, Orquídea Vasconcelos dos; http://lattes.cnpq.br/9446483074995655; https://orcid.org/0000-0001-5423-1945A new variety of peach palm fruit from the Amazon region produces albino fruits possibly resulting from successive hybridizations that cause considerable differences in color and composition, exhibiting a high energy content for carbohydrates and a starch content that deserves to be investigated. Therefore, the objective of this study was to characterize albino peach palm starch, analyzing its nutritional and morphological composition, as well os its technological, thermal and pasting functional properties. The methodologies applied followed internationally accepted and recommended guidelines. Albino peach palm starch by aqueous isolation resulted in a yield of 17.34%, and a slightly yellowish white powder, with quality within that recommended by current national legislation, with its moisture content at 8.64%. The isolation of this starch provided effective physical and chemical characteristics for conservation (aw= 0.255, pH= 5.75) and good quality (ash = 0.12g/100g, proteins = 0.80g/100g, lipids = 1.0g/100g and total starch content = 89.01 g/100g). APA has small granules with type A crystalline and regular crystallinity value (24.40%), confirming the high content of amylopectin (86.70%) and very low content of amylose (13.30%), being classified as low amylose starch. APA granules were more resistant and less susceptible to breakage with prolonged heating and temperature increase. The technological and functional characteristics of albino peach palm starch showed a high gelatinization temperature (93.1°C), low maximum (921.33 cP) and final (1014 cP) viscosities, water and oil absorption capacity values (2.19 and 1.79 g/g) equivalents, a good gelling capacity and little loss of water when cooling and freezing the gel. It was concluded that the use of the fruit of the albino peach palm to isolate starch showed potentially applicable results to the food, textile, pharmaceutical and cosmetic industries, in addition to promoting the local appreciation of food and small Amazonian agricultural communities.Item Acesso aberto (Open Access) Extração, caracterização e propriedades tecnológicas do amido de taioba (Xanthosoma sagittifolium)(Universidade Federal do Pará, 2023-11-27) DUARTE, Samanta de Paula de Almeida; PIRES, Márlia Barbosa; http://lattes.cnpq.br/0635360297333947; https://orcid.org/0000-0002-8237-1045; SANTOS, Orquídea Vasconcelos dos; http://lattes.cnpq.br/9446483074995655; https://orcid.org/0000-0001-5423-1945Non-conventional food plants (PANC) are plants that are rarely included in the diet of the world population. Among these, taioba (Xanthosoma sagittifolium) in its leaf and tuber constituents can be consumed as products and by-products that are a source of starch. This research aims to highlight the nutritional and functional characteristics and the possibilities of technological applications on an industrial scale of Amazonian starches such as that extracted from taioba. The results were obtained 4.34 g/100g of proteins, 0.71 g/100g of lipids, 88.13 g/100g of carbohydrates. 28.73% of amylose and 71% of amylopectin were found, being considered a starch with a high amylose content. In the determination of minerals, taioba starch presented significant values for the macrominerals phosphorus. According to the colorimetric analysis, the starch has an average of 87.67 whiteness index, being recommended for preparing white or neutral products, as there will be no change in the color of the final product. According to scanning electron microscopy, taioba starch presented granules with circular shapes, smooth surfaces and dimensions of around 4.23µm to 9.93µm. The size and shape of the granules act directly on properties such as gelatinization and solubility. In the thermogravimetric analysis, a peak with mass loss was observed at 300ºC (Tonset) and with a maximum peak at 329.9 ºC (Tendset), which may be related to loss of glycosidic bonds. As for infrared spectroscopy, starch showed organic chemical compounds such as alcohols, cellulose, in addition to hydroxyl groups constituents of glucose, cellulose and hemicellulose, related to the formation of starches. According to x-ray diffraction, taioba starch presented reflection intensities at 16, 17, 18 and 23° at 2θ angles and crystallinity (63.52%) being characteristic of a type A starch structure. Regarding the temperature properties of paste (81.9), maximum viscosity (2062.66), final viscosity (2480.66), and technological properties, the starch expressed aspects that indicate its functionality for use in products such as thickeners, bakery products, sauces, among others . Taioba starch presented considerable characteristics to be applied in new products. These results demonstrate the importance of inserting new raw materials for industrial segments, adding value to amazonian sources.