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dc.contributor.authorNascimento, Camila Mello Olimpio do
dc.date.accessioned2023-12-22T01:45:10Z-
dc.date.available2023-12-22T01:45:10Z-
dc.date.issued2017-07-20
dc.identifier.citationNASCIMENTO, Camila Mello Olimpio do. Propriedades físico-químicas, nutricionais e funcionais de farinha de batata doce de polpa alaranjada e seu potencial de coloração de Petit Suisse. 2017. 44 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, RJ, 2017.por
dc.identifier.urihttps://rima.ufrrj.br/jspui/handle/20.500.14407/10978-
dc.description.abstractA batata doce de polpa alaranjada (BDPA) possui uma grande quantidade de β-caroteno, pigmento natural que além de conferir cor, apresenta atividade pró-vitamínica A. A deficiência de vitamina A é considerada um problema de saúde em centenas de países, principalmente em países do Continente Africano, Asiático e na América do Sul. Essa deficiência tem como grupo de risco, crianças lactentes e em idades pré-escolar, gestantes e mulheres em idade fértil. Por ser uma excelente fonte de provitamina A, alguns estudos apontam que o consumo de BDPA pode contribuir para a diminuição da deficiência de vitamina A. Além dessa propriedade, a capacidade de conferir coloração atrativa aos alimentos, devido à presença de carotenoides, é outra contribuição importante para melhoria da aparência e da aceitação desses produtos. Dentre os produtos lácteos destinados ao público infantil, destaca-se o Petit Suisse, que é um tipo de queijo de altíssima umidade, com consistência pastosa, branda ou mole. Esse trabalho tem como objetivo avaliar as propriedades físico-químicas, nutricionais e funcionais da farinha de batata doce de polpa alaranjada de diferentes granulometrias e seu efeito na coloração de Petit Suisse. A composição centesimal, o teor de amido total, de carotenoide e a atividade pró-vitamínica foram estudadas para as três frações de farinha de BDPA com granulometria de 150, 200 e 250 mesh. Além disso, também foram avaliadas nas diferentes frações, o teor de amido resistente, o índice glicêmico, a capacidade antioxidante, a cor e tamanho de partículas. De forma geral, verificou-se que as frações de farinha estudadas diferiram estatisticamente em todas as propriedades físico-químicas, nutricionais, funcionais, cor e tamanho de partículas. Com relação à utilização na farinha de BDPA na formulação do Petit Suisse, verificou-se que a quantidade de farinha de BDPA adicionada não afetou o pH desse produto, preservando seu padrão de identidade. Além disso, a farinha de BDPA se apresentou como alternativa para a coloração do Petit Suisse.por
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopor
dc.formatapplication/pdf*
dc.languageporpor
dc.publisherUniversidade Federal Rural do Rio de Janeiropor
dc.rightsAcesso Abertopor
dc.subjectBatata doce de polpa Alaranjadapor
dc.subjectFarinhapor
dc.subjectGranulometriaspor
dc.subjectvitamina Apor
dc.subjectOrange Fleshed sweet potatoeng
dc.subjectFloureng
dc.subjectGranulometryeng
dc.subjectvitamin Aeng
dc.titlePropriedades físico-químicas, nutricionais e funcionais de farinha de batata doce de polpa alaranjada e seu potencial de coloração de Petit Suissepor
dc.title.alternativePropriedades físico-químicas, nutricionais e funcionais de farinha de batata doce de polpa alaranjada e seu potencial de coloração de Petit Suisseeng
dc.typeDissertaçãopor
dc.description.abstractOtherThe orange fleshed sweet potato (OFSP) has a large amount of β-carotene, a natural pigment that, in addition to conferring color, has a pro-vitamin A activity. Vitamin A deficiency is considered a health problem in hundreds of countries, mostly In African, Asian and South American countries. At risk, infants and pre-school children, pregnant women and women of childbearing age are at risk. Because it is an excellent source of provitamin A, some studies suggest that the consumption of OFSP may contribute to the reduction of vitamin A deficiency. In addition, the ability to confer attractive coloration to foods due to the presence of carotenoids is another contribution important to improve the appearance and acceptance of these products. Among the dairy products for children, Petit Suisse stands out, which is a type of cheese of very high humidity, with pasty, soft or soft consistency. This work evaluate the physical-chemical, nutritional and functional properties of orange fleshed sweet potato flour of different granulometries and its effect on the coloring of Petit Suisse. The centesimal composition, total starch content, carotenoid and pro-vitamin activity were studied for the three fractions of OFSP flour with granulometry of 150, 200 and 250 mesh. In addition, it was also evaluated the different fractions, resistant starch content, glycemic index, antioxidant capacity, color and particle size. In general, it was verified that the flour fractions studied differ statistically in all the physical-chemical, nutritional, functional properties, color and size of particles. Regarding the use in the OFSP flour in the Petit Suisse formulation, it was found that the amount of OFSP flour added did not affect the pH of this product, while preserving its identity pattern. In addition, the OFSP flour presented as an alternative to the coloring of Petit Suisse.eng
dc.contributor.advisor1Barbosa, Maria Ivone Martins Jacintho
dc.contributor.advisor1IDCPF: 087.819.377-41por
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/3609445478725882por
dc.contributor.referee1Ferreira, Elisa Helena da Rocha
dc.contributor.referee2Esmerino, Erick Almeida
dc.creator.IDCPF: 126.957.737-90por
dc.creator.Latteshttp://lattes.cnpq.br/0067471005430713por
dc.publisher.countryBrasilpor
dc.publisher.departmentInstituto de Tecnologiapor
dc.publisher.initialsUFRRJpor
dc.publisher.programPrograma de Pós-Graduação em Ciência e Tecnologia de Alimentospor
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