Banca de QUALIFICAÇÃO: ALLINY SAMARA LOPES DE LIMA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : ALLINY SAMARA LOPES DE LIMA
DATE: 22/12/2023
TIME: 14:00
LOCAL: online via Google meet
TITLE:

TECHNOLOGICAL ALTERNATIVES FOR PRODUCING FERMENTED KOMBUCHA DRINK

KEY WORDS:

Drying. Spray Dryer. Kombucha inoculum. Microencapsulation. Fermented drinks.

PAGES: 36
BIG AREA: Engenharias
AREA: Engenharia Química
SUBÁREA: Tecnologia Química
SPECIALTY: Alimentos
SUMMARY:

Consumers' growing interest in functional beverages that provide health benefits has inspired the food industry to develop new lines of affordable products. In this context, Kombucha has been gaining popularity due to its potential beneficial effects on health and good sensory acceptance. Kombucha is a fermented drink, made from the fermentation of sweetened teas, commonly from green and/or black tea (Camellia sinensis), by a symbiotic culture of bacteria and yeast. The drink is carbonated, acidic, slightly sweet, and has a chemical profile composed mainly of sugars, organic acids, alcohols, and antioxidant molecules from tea. Although its commercialization is increasing, its production is still mostly artisanal, and techniques for standardizing the production process still need to be discovered.  In the search to standardize and reduce costs related to Kombucha production, the objective of the work is to produce and apply Kombucha starter culture powder, using the Spray Dryer drying technique. In this process, microbial suspensions will be prepared containing a solid fraction composed of cellulose film and drying adjuvants (maltodextrin and gum arabic), in 10% and 20% (m/m) dosages. The drying conditions to be studied will be temperature, feed flow, adjuvant concentration, and type of adjuvant, following fractional factorial planning. The process will be evaluated for yield, and the powders will be characterized concerning water activity, humidity, hygroscopicity, and morphology. The dehydrated inocula will be reactivated and used as a starter culture in a new fermentation process, evaluating the microbial growth kinetics using viable cell counting techniques, in addition to substrate consumption and metabolite production through chromatographic analysis. The dehydrated inoculums will also be used for the fermentation of extracts from by-products of the fruit processing industry, for the preparation of alternative fermented drinks, and for the production of bacterial cellulose. The drinks will also be analyzed for sensory acceptance and antioxidant potential.

COMMITTEE MEMBERS:
Presidente - 1517220 - MARCIA REGINA DA SILVA PEDRINI
Externo ao Programa - 3652554 - FRANCISCO CANINDE DE SOUSA JUNIOR - UFRNExterno à Instituição - FÁBIO GONÇALVES MACÊDO DE MEDEIROS - NCSU