Banca de QUALIFICAÇÃO: NEWTON CARLOS SANTOS

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : NEWTON CARLOS SANTOS
DATE: 23/11/2022
TIME: 09:30
LOCAL: Online via Google Meet
TITLE:

INFLUENCE OF PRE-TREATMENTS ON DRYING THE AVOCADO PULP AND ITS APPLICATION IN PRODUCTS OF BAKERY

KEY WORDS:

 Ethanol; Ultrasound; Modeling mathematical; Solution analytical.

PAGES: 146
BIG AREA: Engenharias
AREA: Engenharia Química
SUBÁREA: Tecnologia Química
SPECIALTY: Alimentos
SUMMARY:

Avocado is an extremely popular climacteric fruit in human food because it is considered as a source of bioactive compounds (chlorophylls), soluble and insoluble fats and fibers. Despite the numerous chemical substances in its composition, avocado has high perishability, a factor responsible for the large number of fruit losses. In this way, it becomes necessary to expand the perspectives of industrialization and innovation in its conservation, proposing other forms and/or technologies of utilization such as the drying of its pulp. However, the drying process for a long period of time, can deteriorate the physical-chemical and nutritional quality of the final product, as well as generate high energy consumption, generating negative economic and environmental impacts. In order to optimize the drying process, the use of pre-treatments such as ethanol and ultrasound, have been studied in several food matrices and can be a promising technique. In addition, the transformation of the pulp into powder, and the consequent addition as a substitute ingredient of hydrogenated fats, in the preparation of a bread is an alternative for adapting technologies and can have a great acceptability with industrial possibilities, since bread is a food consumed. daily in different countries and cultures. In this context, this proposal aims to evaluate the influence of non-thermal pre-treatments on the foam and pulp of the avocado during the drying process and use of the powder as a partial substitute for hydrogenated fat in the preparation of bread.

COMMITTEE MEMBERS:
Presidente - 1517220 - MARCIA REGINA DA SILVA PEDRINI
Externa ao Programa - 1052701 - THAYSE NAIANNE PIRES DANTAS - UFRNExterno à Instituição - JOSILENE DE ASSIS CAVALCANTE
Externa à Instituição - MARIA DE FÁTIMA DANTAS DE MEDEIROS - UFRN