Banca de QUALIFICAÇÃO: ALBERTO AUGUSTO BEZERRA DE MEDEIROS

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : ALBERTO AUGUSTO BEZERRA DE MEDEIROS
DATE: 19/04/2024
TIME: 10:00
LOCAL: online
TITLE:

Development and Evaluation of the Physical, Chemical, and Sensory Characteristics of Fermented Cashew Alcoholic Beverage Obtained by the Traditional Method of Sparkling Wine Production

 

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KEY WORDS:

Waste reduction, value addition, cashew apple, cashew sparkling wine, Saccharomyces ssp, physicochemical and sensory analyses

PAGES: 58
BIG AREA: Engenharias
AREA: Engenharia Química
SUBÁREA: Processos Industriais de Engenharia Química
SPECIALTY: Processos Bioquímicos
SUMMARY:

Despite its economic importance and potential as a raw material for various products such as pulp, sweets, jelly, and wine, cashew apple, rich in vitamins and minerals, has a low level of utilization. About 80 to 90% of the production is wasted every year. Several factors may justify this waste, such as high perishability, low resistance to mechanical damage, short post-harvest life, and the fact that the primary business of cashew is the processing and commercialization of the nut. In this context, this study aims to offer a solution that contributes to waste reduction and adds value to this raw material: to develop a cashew-based fermented beverage analogous to sparkling wine (Cashew Sparkling Wine), using three strains of commercial Saccharomyces ssp. yeast commonly used in the wine industry, characterizing it physicochemically and sensorially, comparing it with the limits established by brazilian current legislation. For this purpose, the cashew juice will be characterized regarding acidity, pH, soluble solids content, density, reducing sugars, instrumental color parameters, and total phenolic compounds. Yeast cell counts will be performed to calculate their viability and inoculum concentration in the samples. During the fermentation process, parameters such as soluble solids concentration and pH will be monitored according to temperature conditions, as well as biomass generation. The obtained fermentations will be characterized for their physical properties (density and color), chemical properties (total, fixed, and volatile acidity, pH, alcohol content, reducing sugars, dry extract, alcohol/dry extract ratio), functional properties (total phenolic compounds), volatile compounds and higher alcohols (aldehyde: ethanal, acetone, ethyl acetate, methanol, n-propanol, isobutanol, n-butanol, isoamyl alcohol), and present acids (tartaric and malic acid). Additionally, they will be evaluated sensorially through attribute and acceptance tests. The results of the experimental design and sensory analysis will be processed using STATISTICA software (version 7.0). The results will be expressed in tables with significance values (p≤0.05) by Tukey's mean test.

 

COMMITTEE MEMBERS:
Externo ao Programa - 083.549.024-63 - FÁBIO GONÇALVES MACÊDO DE MEDEIROS
Externa à Instituição - JULIA MARIA DE MEDEIROS DANTAS - MCGILL
Presidente - 1517220 - MARCIA REGINA DA SILVA PEDRINI
Externo à Instituição - RENATO DANTAS DE MEDEIROS - UFRN