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dc.contributor.authorCunha Júnior, Paulo Cezar da
dc.date.accessioned2023-12-22T01:45:28Z-
dc.date.available2023-12-22T01:45:28Z-
dc.date.issued2019-02-21
dc.identifier.citationCUNHA JÚNIOR, Paulo Cezar da. Desenvolvimento de bebida simbiótica à base de castanha-do-Brasil. 2019. 69 f.. Dissertação(Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, RJ, 2019.por
dc.identifier.urihttps://rima.ufrrj.br/jspui/handle/20.500.14407/11004-
dc.description.abstractOs “leites vegetais” são uma tendência mercadológica e de consumo em virtude do aumento de casos de intolerantes à lactose, alérgicos às proteínas do leite e adeptos de regimes alimentares e/ou ideológicos (vegetarianismo e veganismo). Sua elaboração, industrial ou doméstica, consiste na utilização de grãos, cereais, tubérculos, oleaginosas e frutas para a fabricação de extratos hidrossolúveis, visando a substituição do leite e seus derivados. Contudo, sua comercialização ainda é limitada e há pouquíssimas opções de “leites vegetais” com alegação funcional. Nesse contexto, a castanha-do-Brasil (Bertholletia excelsa H. B. K.) destaca-se por ser uma noz típica da região Amazônica, que apresenta alta qualidade nutricional, elevados teores de lipídios (entre 60% e 70%), proteínas de alto valor biológico (entre 15% e 20%) e é uma reconhecida fonte de selênio. Dessa forma, o presente trabalho teve por objetivo o desenvolvimento e caracterização de uma bebida fermentada à base de castanha-do-Brasil com potencial simbiótico, com a utilização da noz in natura, a fim de explorar a qualidade nutricional e biológica desta matéria, propiciando agregar valor e evidenciar a viabilidade do desenvolvimento e manutenção do Lactobacillus casei em matriz vegetal. Como prebiótico, utilizou-se inulina. Após 12 horas de fermentação, a bebida foi caracterizada, tendo os teores de umidade, lipídios, proteínas, carboidratos, fibras e cinzas mensurados e teve sua estabilidade física (pH e cor instrumental), química (acidez em termos de ácido láctico) e microbiológica (bolores e leveduras, Salmonella spp. e coliformes totais e termotolerantes) avaliada frente ao armazenamento sob refrigeração por 28 dias. A sobrevivência in vitro e viabilidade do microorganismo também foram avaliadas. A bebida apresentou escores intermediários em relação a aceitabilidade.por
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpor
dc.formatapplication/pdf*
dc.languageporpor
dc.publisherUniversidade Federal Rural do Rio de Janeiropor
dc.rightsAcesso Abertopor
dc.subjectCastanha-do-Brasilpor
dc.subjectBebida fermentadapor
dc.subjectLactobacillus caseipor
dc.subjectBebida simbiótica não-lácteapor
dc.subjectBrazil nutseng
dc.subjectFermented drinkeng
dc.subjectLactobacillus caseieng
dc.subjectNon-dairy symbiotic drinkeng
dc.titleDesenvolvimento de bebida simbiótica à base de castanha-do-Brasilpor
dc.title.alternativeDevelopment of a symbiotic drink based on Brazil nutseng
dc.typeDissertaçãopor
dc.description.abstractOtherVegetable "milks" are a market and consumer trend due to the increase in cases of lactose intolerants, allergic to milk proteins and adherents of dietary and/or ideological regimes (vegetarianism and veganism). Its industrial or domestic elaboration consists in the use of grains, cereals, tubers, oilseeds and fruits for the manufacture of aqueous extracts, aiming at the substitution of milk and milk derivatives. However, its commercialization is still limited and there are very few options of vegetable "milks" with functional claim. In this context, Brazil nut (Bertholletia excelsa HBK) stands out as a typical nut of the Amazon region, which presents high nutritional quality, high lipid levels (between 60% and 70%), proteins of high biological value (between 15% and 20%) and a recognized source of selenium. The objective of this work was the development and characterization of a Brazil nuts-based fermented beverage with symbiotic potential, using in natura nut, in order to explore the nutritional and biological quality of this matter, favoring add value and evidence the viability of the development and maintenance of Lactobacillus casei in plant matrix. As prebiotic, inulin was used. After 12 hours of fermentation, the beverage was characterized, having the contents of moisture, lipids, proteins, carbohydrates, fibers and ash measured and had its physical (pH and instrumental color), chemical (acidity in terms of lactic acid) and microbiological stability (Molds and yeasts, Salmonella spp., total and thermotolerant coliforms) evaluated before storage under refrigeration for 28 days. Survival in vitro and viability of the microorganism were also evaluated. The drink presented intermediate scores in relation to the acceptabilityeng
dc.contributor.advisor1Ferreira, Elisa Helena da Rocha
dc.contributor.advisor1ID075.506.337-62por
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/9247021829603724por
dc.contributor.advisor-co1Rosenthal, Amauri
dc.contributor.advisor-co1ID025.072.978-40por
dc.contributor.advisor-co1Latteshttp://lattes.cnpq.br/1329532290735502por
dc.contributor.referee1Gregorio, Sandra Regina
dc.contributor.referee1Latteshttp://lattes.cnpq.br/0015837037500256por
dc.contributor.referee2Cruz, Adriano Gomes da
dc.contributor.referee2Latteshttp://lattes.cnpq.br/2750728168418179por
dc.contributor.referee3Esteves, Thiana Claudia Freire
dc.contributor.referee3Latteshttp://lattes.cnpq.br/6691761221055979por
dc.creator.ID132.574.517-09por
dc.creator.Latteshttp://lattes.cnpq.br/3128670702749949por
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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