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dc.contributor.authorFranco, Elisangela Aparecida Nazário
dc.date.accessioned2023-12-21T18:37:21Z-
dc.date.available2023-12-21T18:37:21Z-
dc.date.issued2021-01-27
dc.identifier.citationFRANCO, Elisângela Aparecida Nazário. Adição de psyllium (Plantago ovata Forsk) em polpa congelada de banana prata: desenvolvimento e caracterização. 2021. 136 f. Tese (Doutorado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, RJ, 2021.por
dc.identifier.urihttps://rima.ufrrj.br/jspui/handle/20.500.14407/9311-
dc.description.abstractA ingestão de fibras tem sido associada ao menor risco de desenvolver várias doenças crônicas como doenças metabólicas (obesidade, diabetes, dislipidemia). Entre as fibras, o psyllium apresenta um alto teor de fibra solúvel e existem evidências em vários estudos sobre os efeitos fisiológicos benéficos para a saúde (controle do colesterol, controle glicêmico, saciedade, contribui para a redução da pressão arterial). Produtos adicionados de psyllium são de grande interesse para melhorar a funcionalidade e criar alimentos mais saudáveis. Produtos alimentícios adicionados de psyllium podem receber no rótulo a alegação de saúde sendo uma importante vantagem no mercado. As frutas são fontes de nutrientes importantes para a saúde entre elas a banana é consumida por pessoas do mundo todo, porém sua perecibilidade traz muito desperdício. A produção de polpas congeladas é uma alternativa para reduzir as perdas e esse mercado está em expansão, visto que muitos consumidores preferem praticidade no preparo. O objetivo desta pesquisa foi desenvolver, caracterizar, verificar biodisponibilidade de potássio e sódio, analisar a estabilidade de propriedades físico-químicas durante 90 dias de armazenamento da polpa de banana congelada. Quatro amostras de polpa de banana congelada adicionadas de psyllium nas concetrações 0%, 3%, 5% e 7% foram preparadas e analisadas microbiologicamente. Os resultados das análises microbiológicas mostraram-se dentro dos padrões da legislação vigente. As amostras foram avaliadas por meio de composição centesimal, teste sensorial Check-All-That-Apply (CATA). Após analisar os resultados desta etapa verificou-se que a amostra com 3% de psyllium seria a mais indicada para dar sequencia ao estudo. Logo, foi realizado a análise de biodisponibilidade por digestão in vitro de sódio e potássio e após iniciou-se às análises físico-químicas (pH, ATT, cor e reologia) nos tempos 24 horas, 30, 60 e 90 dias. Polpas de bananas foram preparadas com 0% e 3% de psyllium. Para verificar se a luminosidade e temperatura causariam efeito na qualidade da polpa foi realizado o empacotamento das polpas em embalagens transparentes e com barreira a luminosidade e armazenadas durante 90 dias sob duas temperaturas (- 8 e – 18 °C). Os resultados indicaram que a adição de psyllium à polpa apresenta benefícios nutricionais e sensorias. A adição do psyllium contribuiu para um aumento no teor do potássio e baixo teor de sódio com uma biodisponibilidade próxima de 40%. Sobre os resultados físico-químicos durante armazenamento congelado os resultados mostraram que a adição de 3% de psyllium alterou o pH, a ATT, reduziu a luminosidade (L*) e aumentou a viscosidade aparente da polpa. O psyllium tem potencial para ser utilizado em polpa de banana, visto que as alterações no pH e ATT não afetaram a qualidade do produto e atendem ao preconizado pelo padrão de qualidade e identidade vigente para polpa de banana, sendo um produto viável com propriedades funcionais que pode receber alegação de saúde.por
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpor
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.subjectalegação de saúdepor
dc.subjectproduto funcional,por
dc.subjectfibra solúvelpor
dc.subjectdoença crônicapor
dc.subjectbiodisponibilidadepor
dc.subjecthealth claimeng
dc.subjectfunctional producteng
dc.subjectsoluble fibereng
dc.subjectchronic diseaseeng
dc.subjectbioavailabilityeng
dc.titleAdição de psyllium (Plantago ovata Forsk) em polpa congelada de banana prata: desenvolvimento e caracterizaçãopor
dc.title.alternativeAddition of psyllium (Plantago ovata Forsk) to frozen silver banana pulp: development and characterizationeng
dc.typeTesepor
dc.description.abstractOtherFiber intake has been associated with a lower risk of developing several chronic diseases such as metabolic diseases (obesity, diabetes, dyslipidemia). Among the fibers, psyllium has a high content of soluble fiber and there is evidence in several studies on the beneficial physiological effects for health (cholesterol control, glycemic control, satiety, contributes to the reduction of blood pressure). Products added from psyllium are of great interest to improve functionality and create healthier foods. Food products added to psyllium can receive health claims on the label, being an important advantage in the market. Fruits are important sources of nutrients for health. Among them, bananas are consumed by people all over the world, but their perishability brings a lot of waste. The production of frozen pulps is an alternative to reduce losses and this market is expanding, as many consumers prefer practicality in preparation. The objective of this research was to develop, characterize, verify bioavailability of potassium and sodium, analyze the stability of physico-chemical properties during 90 days of storage of frozen banana pulp. Four samples of frozen banana pulp added with psyllium in concentrations 0%, 3%, 5% and 7% were prepared and analyzed microbiologically. The results of the microbiological analyzes were found to be within the standards of current legislation. The samples were evaluated by means of centesimal composition, Check-All-That-Apply sensory test (CATA). After analyzing the results of this step, it was found that the sample with 3% psyllium would be the most suitable to continue the study. Then, the bioavailability analysis was carried out by in vitro digestion of sodium and potassium and after the physical-chemical analyzes (pH, ATT, color and rheology) were started in 24 hours, 30, 60 and 90 days. Banana pulps were prepared with 0% and 3% psyllium. In order to check if the luminosity and temperature would have an effect on the quality of the pulp, the pulps were packaged in transparent packages with a light barrier and stored for 90 days under two temperatures (- 8 and - 18 ° C). The results indicated that the addition of psyllium to the pulp has nutritional and sensory benefits. The addition of psyllium contributed to an increase in potassium and low sodium content with a bioavailability close to 40%. Regarding the physical-chemical results during frozen storage, the results showed that the addition of 3% psyllium changed the pH, the ATT, reduced the luminosity (L *) and increased the apparent viscosity of the pulp. Psyllium has the potential to be used in banana pulp, since changes in pH and ATT did not affect the quality of the product and meet the requirements of the current quality and identity standard for banana pulp, being a viable product with functional properties that can receive health claim.eng
dc.contributor.advisor1Melo, Nathália Ramos de
dc.contributor.advisor1ID313.379.796-09por
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/1836355123449583por
dc.contributor.advisor-co1Lima, Antonia Barbosa de
dc.contributor.advisor-co2Bastos, Maria do Socorro Rocha
dc.contributor.referee1Melo, Nathália Ramos de
dc.contributor.referee2Cunha, Simone de. Fátima Viana da
dc.contributor.referee3Cócaro, Elaine Souza
dc.contributor.referee4Torres, Lucicléia Barros de Vasconcelos
dc.contributor.referee5Nascimento, Kamila de Oliveira do
dc.creator.ID036.687.196-28por
dc.creator.Latteshttp://lattes.cnpq.br/7402355645241909por
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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dc.subject.cnpqCiência e Tecnologia de Alimentospor
dc.thumbnail.urlhttps://tede.ufrrj.br/retrieve/72738/2021%20-%20Elis%c3%a2ngela%20Aparecida%20Naz%c3%a1rio%20Franco.pdf.jpg*
dc.originais.urihttps://tede.ufrrj.br/jspui/handle/jspui/6466
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