Banca de QUALIFICAÇÃO: ROSANA CORREIA VIEIRA ALBUQUERQUE

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : ROSANA CORREIA VIEIRA ALBUQUERQUE
DATE: 28/11/2022
TIME: 09:00
LOCAL: Sala Virtual do Google Meet (https://meet.google.com/xhr-rmgo-kwr)
TITLE:

SOURCES OF PLANT AND MICROBIAL PROTEINS: INCORPORATION AND AGGLOMMERATION - TWO TECHNIQUES OF INTEREST AIMED AT APPLICATION IN HUMAN FOOD

KEY WORDS:

functional food, rice protein, Spirulina

PAGES: 106
BIG AREA: Engenharias
AREA: Engenharia Química
SUBÁREA: Processos Industriais de Engenharia Química
SPECIALTY: Processos Orgânicos
SUMMARY:

The interest in diets with a high proportion of plant-based foods in relation to animal-based foods is a trend in the global dietary pattern. The direction of agricultural products in the animal food production chain, in addition to participating in the intensive exploitation of large areas of arable land and water and the situation of climate change through the release of greenhouse gases, also contributes to an imbalance food system, which threatens the food supply around the world. Whether for ethical, environmental or health reasons, the adoption of dietary patterns focused on the use of plant/microbial protein sources with partial or total replacement of animal proteins has been gaining many supporters. Taking as guiding strategies to achieve a sustainable food future to reduce the consumption of food of animal origin and reduce food loss and waste, other sources of protein have been gaining visibility due to their potential to promote the reduction of consumption of animal origin protein. animal and reducing the environmental impact caused by this production chain. In this context, functional products are developing in the plant-based food market that can be as effective as animal products. To make instant and/or heat-resistant vegetable proteins, the agglomeration process is used, which is a process widely used in the food industry, allowing the improvement of the instantaneous properties of powdered products without altering their nutritional and sensory characteristics. The present work aims to discuss the use of vegetable (rice protein) and microbial (cyanobacteria/microalgae) proteins as functional food, incorporated into already consumed foods, seeking improvements in physical/chemical characteristics and sensory acceptability. Rice protein in natura and agglomerated with collagen was used in fruit pulp formulations for different population groups (children, adults, adults who practice sports/gym and the elderly), it was noticed that up to 3% of rice protein incorporation obtained more than 80% of acceptance, with no significant difference for the control, in relation to adults who practice sports/gym and elderly people, while for the segment of adults around 75% of acceptance was obtained. For the group of children there was not enough acceptance (>70%) to characterize a group of interest for this segment. It was noticed that the viscosity of the formulations had less difference when rice protein agglomerated with collagen was used, showing greater ease of processing. Regarding the use of cyanobacteria/microalgae, a bibliographic review was carried out where it was possible to identify that the species Spirulina (Arthrospira platens) and Chlorella vulgaris are intensively used in the incorporation of foods from the most diverse segments such as bakery, dairy products, pasta, meat, condiments and etc. The review showed that the incorporation of up to 5%, being recommended 2-3% m/m. It is intended to characterize the agglomeration process with Spirulina biomass and then use it in dairy and bakery products.

BANKING MEMBERS:
Presidente - 3081569 - CARLOS EDUARDO DE FARIAS SILVA
Interno(a) - 1226197 - JOAO BATISTA MAIA ROCHA NETO
Interno(a) - 1456420 - RENATA MARIA ROSAS GARCIA ALMEIDA
Externo(a) ao Programa - 1315227 - JORGE JOSE DE BRITO SILVA
Externo(a) à Instituição - GLAUCIA SANTOS VIEIRA
Externo(a) à Instituição - KACIANE ANDREOLA - IMT