Elaboração de snacks com cladódios de facheiro (Pilosocereus pachycladus) e palma forrageira (Opuntia ficus-indica)
Ano de defesa: | 2020 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal da Paraíba
Brasil Engenharia de Alimentos Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos UFPB |
Programa de Pós-Graduação: |
Não Informado pela instituição
|
Departamento: |
Não Informado pela instituição
|
País: |
Não Informado pela instituição
|
Palavras-chave em Português: | |
Link de acesso: | https://repositorio.ufpb.br/jspui/handle/123456789/21473 |
Resumo: | Cacti are unconventional food plants (PANC’s) and have great potential for applications in the food industry, in the development of new products, such as in the preparation of savory snacks. This work aims to use cladodes of fresh cacti as the main ingredient for preparing savory snacks. Preliminary tests were performed and the replacement of 60% of flour by the freshly crushed cladodes of Opuntia ficus indica (OF) and Pilosocereus pachycladus (PP) was standardized, in the same way, that the additional ingredients were defined and without chemical preservatives. Three snack formulations were prepared: two made with cladodes of the OF species, one being added wheat flour (OSWF) and another gluten-free OSRF that received rice flour; and the third formulation using cladodes of the PP species added with wheat flour (PSWF). The OF and PP cladodes had a high moisture content (> 90%), from 2 to 3% of carbohydrates and very low levels of proteins, ashes, and lipids, however sufficient to confer technological and functional properties in food products. The PP species showed a tannin content twice higher than OF, and the low phytic acid content was verified in both. The use of fresh crushed OF and PP cladodes as main ingredients in the formulation of Snacks contributed to expanding the variety of minerals, especially of Snacks formulated with the OF species as it has higher mineral content. Snacks showed the presence of saturated (34, 49-35,89%) and unsaturated (40,62– 43,32%), fatty acids, revealing similar profiles with a predominance of linoleic acid, followed by oleic and palmitic acids. The three snack formulations had a high content of carbohydrates and starch, followed by lipids, proteins and ashes, and average caloric value of 464.24 Kcal. During the shelf-life assessment, the cactus snacks showed a color tending to light yellow, the statistically darker the sample (OSWF), and less red the formulation that used PP cladode and wheat flour (PSWF). The low water activity (0.60) during storage contributes to microbiological control. The gluten-free snacks, formulated with OF and rice flour, maintained its initial crispness until the end of storage (90 days). Thus, this study reveals that the fresh cactus cladodes of Opuntia ficus indica and Pilosocereus pachycladus, species native to the Semi-arid region of Paraiba, are promising as alternative ingredients to replace commercial flours to be used in the preparation of snacks and bakery products. We conclude that cactus snacks can be an alternative for consumers looking for healthier and preservative-free foods, with the gluten-free option. Further research is suggested with cactus mucilages in the preparation of meat, dairy and bakery products, stimulating the exploitation of these unconventional food species devalued. |
id |
UFPB_7ff648974123ecfab0b07befa5b6b4aa |
---|---|
oai_identifier_str |
oai:repositorio.ufpb.br:123456789/21473 |
network_acronym_str |
UFPB |
network_name_str |
Biblioteca Digital de Teses e Dissertações da UFPB |
repository_id_str |
|
spelling |
Elaboração de snacks com cladódios de facheiro (Pilosocereus pachycladus) e palma forrageira (Opuntia ficus-indica)CactáceasLanchesQualidade nutricionalSemiárido paraibanoCactaceaeHuman consumptionNutritional qualitySnacksCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSCacti are unconventional food plants (PANC’s) and have great potential for applications in the food industry, in the development of new products, such as in the preparation of savory snacks. This work aims to use cladodes of fresh cacti as the main ingredient for preparing savory snacks. Preliminary tests were performed and the replacement of 60% of flour by the freshly crushed cladodes of Opuntia ficus indica (OF) and Pilosocereus pachycladus (PP) was standardized, in the same way, that the additional ingredients were defined and without chemical preservatives. Three snack formulations were prepared: two made with cladodes of the OF species, one being added wheat flour (OSWF) and another gluten-free OSRF that received rice flour; and the third formulation using cladodes of the PP species added with wheat flour (PSWF). The OF and PP cladodes had a high moisture content (> 90%), from 2 to 3% of carbohydrates and very low levels of proteins, ashes, and lipids, however sufficient to confer technological and functional properties in food products. The PP species showed a tannin content twice higher than OF, and the low phytic acid content was verified in both. The use of fresh crushed OF and PP cladodes as main ingredients in the formulation of Snacks contributed to expanding the variety of minerals, especially of Snacks formulated with the OF species as it has higher mineral content. Snacks showed the presence of saturated (34, 49-35,89%) and unsaturated (40,62– 43,32%), fatty acids, revealing similar profiles with a predominance of linoleic acid, followed by oleic and palmitic acids. The three snack formulations had a high content of carbohydrates and starch, followed by lipids, proteins and ashes, and average caloric value of 464.24 Kcal. During the shelf-life assessment, the cactus snacks showed a color tending to light yellow, the statistically darker the sample (OSWF), and less red the formulation that used PP cladode and wheat flour (PSWF). The low water activity (0.60) during storage contributes to microbiological control. The gluten-free snacks, formulated with OF and rice flour, maintained its initial crispness until the end of storage (90 days). Thus, this study reveals that the fresh cactus cladodes of Opuntia ficus indica and Pilosocereus pachycladus, species native to the Semi-arid region of Paraiba, are promising as alternative ingredients to replace commercial flours to be used in the preparation of snacks and bakery products. We conclude that cactus snacks can be an alternative for consumers looking for healthier and preservative-free foods, with the gluten-free option. Further research is suggested with cactus mucilages in the preparation of meat, dairy and bakery products, stimulating the exploitation of these unconventional food species devalued.Conselho Nacional de Pesquisa e Desenvolvimento Científico e Tecnológico - CNPqAs cactáceas são plantas alimentícias não convencionais (PANC’s) e possuem grande potencial para aplicações na indústria alimentícia, no desenvolvimento de novos produtos, como no preparo de snacks salgados. Este trabalho tem como objetivo a utilização de cladódios de cactos frescos como ingrediente principal para elaboração de snacks salgados. Testes preliminares foram realizados e padronizou-se a substituição de 60% de farinha pelos cladódios frescos triturados de Opuntia ficus indica (OF) e Pilosocereus pachycladus (PP), da mesma forma que se definiu os ingredientes adicionais e sem conservantes químicos. Três formulações de snacks foram preparadas: duas elaboradas com cladódios da espécie OF, sendo uma adicionada de farinha de trigo (OSWF) e outra glúten-free (OSRF) que recebeu farinha de arroz; e a terceira formulação utilizando cladódios da espécie (PP) adicionadas de farinha de trigo (PSWF). Os cladódios de OF e PP apresentaram alto teor de umidade (>90%), de 2 a 3% de carboidratos e teores ínfimos de proteínas, cinzas e lipídios, contudo suficientes para conferirem propriedades tecnológicas e funcionais em produtos alimentícios. A espécie (PP) revelou teor de taninos duas vezes superior a (OF), e ainda, o teor baixo de ácido fítico foi verificado em ambas. A utilização de cladódios frescos triturados de (OF) e (PP) como ingredientes principais nas formulações dos snacks contribuíram para ampliar a variedade de minerais, sobretudo dos snacks formulados com a espécie OF por apresentar um maior teor de minerais. Os snacks mostraram a presença de ácidos graxos saturados (34,49-35,89%) e insaturados (40,62– 43,32%), revelando perfis similares com predominância do ácido linoleico, seguido dos ácidos oleico e palmítico. As três formulações de snacks apresentaram alto teor de carboidratos e amido, seguidos de lipídios, proteínas e cinzas, e valor calórico médio de 464,24 Kcal. Durante a avaliação da vida de prateleira os snacks de cactos apresentaram coloração tendendo ao amarelo claro, sendo a mais escura estatisticamente a amostra (OSWF), e menos vermelha a formulação que utilizou cladódio de PP e farinha de trigo (PSWF). A baixa atividade de água (0,60) ao longo do armazenamento contribui para o controle microbiológico. O snack glúten-free, formulado com (OF) e farinha de arroz, manteve sua crocância inicial até o final do armazenamento (90 dias). Assim, este estudo revela que os cladódios de cactos frescos de Opuntia ficus indica e Pilosocereus pachycladus, espécies nativas do Semiárido paraibano, são promissores como ingredientes alternativos em substituição das farinhas comerciais para serem empregados na elaboração de snacks e produtos de panificação. Conclui-se que os snacks de cactos podem ser uma alternativa para consumidores que buscam alimentos mais saudáveis e livre de conservantes, com a opção glúten-free. Sugere-se novas pesquisas com mucilagens de cactos na elaboração de produtos cárneos, lácteos e de panificação, estimulando a exploração dessas espécies alimentícias não convencionais desvalorizadas para o consumo humano.Universidade Federal da ParaíbaBrasilEngenharia de AlimentosPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFPBCordeiro, Angela Maria Tribuzy de Magalhãeshttp://lattes.cnpq.br/7536810176248057Ferreira, Polyana dos Santos2021-11-30T14:49:46Z2021-07-272021-11-30T14:49:46Z2020-03-03info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesishttps://repositorio.ufpb.br/jspui/handle/123456789/21473porAttribution-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nd/3.0/br/info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFPBinstname:Universidade Federal da Paraíba (UFPB)instacron:UFPB2022-08-09T16:54:36Zoai:repositorio.ufpb.br:123456789/21473Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2022-08-09T16:54:36Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false |
dc.title.none.fl_str_mv |
Elaboração de snacks com cladódios de facheiro (Pilosocereus pachycladus) e palma forrageira (Opuntia ficus-indica) |
title |
Elaboração de snacks com cladódios de facheiro (Pilosocereus pachycladus) e palma forrageira (Opuntia ficus-indica) |
spellingShingle |
Elaboração de snacks com cladódios de facheiro (Pilosocereus pachycladus) e palma forrageira (Opuntia ficus-indica) Ferreira, Polyana dos Santos Cactáceas Lanches Qualidade nutricional Semiárido paraibano Cactaceae Human consumption Nutritional quality Snacks CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Elaboração de snacks com cladódios de facheiro (Pilosocereus pachycladus) e palma forrageira (Opuntia ficus-indica) |
title_full |
Elaboração de snacks com cladódios de facheiro (Pilosocereus pachycladus) e palma forrageira (Opuntia ficus-indica) |
title_fullStr |
Elaboração de snacks com cladódios de facheiro (Pilosocereus pachycladus) e palma forrageira (Opuntia ficus-indica) |
title_full_unstemmed |
Elaboração de snacks com cladódios de facheiro (Pilosocereus pachycladus) e palma forrageira (Opuntia ficus-indica) |
title_sort |
Elaboração de snacks com cladódios de facheiro (Pilosocereus pachycladus) e palma forrageira (Opuntia ficus-indica) |
author |
Ferreira, Polyana dos Santos |
author_facet |
Ferreira, Polyana dos Santos |
author_role |
author |
dc.contributor.none.fl_str_mv |
Cordeiro, Angela Maria Tribuzy de Magalhães http://lattes.cnpq.br/7536810176248057 |
dc.contributor.author.fl_str_mv |
Ferreira, Polyana dos Santos |
dc.subject.por.fl_str_mv |
Cactáceas Lanches Qualidade nutricional Semiárido paraibano Cactaceae Human consumption Nutritional quality Snacks CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Cactáceas Lanches Qualidade nutricional Semiárido paraibano Cactaceae Human consumption Nutritional quality Snacks CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Cacti are unconventional food plants (PANC’s) and have great potential for applications in the food industry, in the development of new products, such as in the preparation of savory snacks. This work aims to use cladodes of fresh cacti as the main ingredient for preparing savory snacks. Preliminary tests were performed and the replacement of 60% of flour by the freshly crushed cladodes of Opuntia ficus indica (OF) and Pilosocereus pachycladus (PP) was standardized, in the same way, that the additional ingredients were defined and without chemical preservatives. Three snack formulations were prepared: two made with cladodes of the OF species, one being added wheat flour (OSWF) and another gluten-free OSRF that received rice flour; and the third formulation using cladodes of the PP species added with wheat flour (PSWF). The OF and PP cladodes had a high moisture content (> 90%), from 2 to 3% of carbohydrates and very low levels of proteins, ashes, and lipids, however sufficient to confer technological and functional properties in food products. The PP species showed a tannin content twice higher than OF, and the low phytic acid content was verified in both. The use of fresh crushed OF and PP cladodes as main ingredients in the formulation of Snacks contributed to expanding the variety of minerals, especially of Snacks formulated with the OF species as it has higher mineral content. Snacks showed the presence of saturated (34, 49-35,89%) and unsaturated (40,62– 43,32%), fatty acids, revealing similar profiles with a predominance of linoleic acid, followed by oleic and palmitic acids. The three snack formulations had a high content of carbohydrates and starch, followed by lipids, proteins and ashes, and average caloric value of 464.24 Kcal. During the shelf-life assessment, the cactus snacks showed a color tending to light yellow, the statistically darker the sample (OSWF), and less red the formulation that used PP cladode and wheat flour (PSWF). The low water activity (0.60) during storage contributes to microbiological control. The gluten-free snacks, formulated with OF and rice flour, maintained its initial crispness until the end of storage (90 days). Thus, this study reveals that the fresh cactus cladodes of Opuntia ficus indica and Pilosocereus pachycladus, species native to the Semi-arid region of Paraiba, are promising as alternative ingredients to replace commercial flours to be used in the preparation of snacks and bakery products. We conclude that cactus snacks can be an alternative for consumers looking for healthier and preservative-free foods, with the gluten-free option. Further research is suggested with cactus mucilages in the preparation of meat, dairy and bakery products, stimulating the exploitation of these unconventional food species devalued. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-03-03 2021-11-30T14:49:46Z 2021-07-27 2021-11-30T14:49:46Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufpb.br/jspui/handle/123456789/21473 |
url |
https://repositorio.ufpb.br/jspui/handle/123456789/21473 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
Attribution-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nd/3.0/br/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nd/3.0/br/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Engenharia de Alimentos Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos UFPB |
publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Engenharia de Alimentos Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos UFPB |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações da UFPB instname:Universidade Federal da Paraíba (UFPB) instacron:UFPB |
instname_str |
Universidade Federal da Paraíba (UFPB) |
instacron_str |
UFPB |
institution |
UFPB |
reponame_str |
Biblioteca Digital de Teses e Dissertações da UFPB |
collection |
Biblioteca Digital de Teses e Dissertações da UFPB |
repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB) |
repository.mail.fl_str_mv |
diretoria@ufpb.br|| diretoria@ufpb.br |
_version_ |
1797057876072595456 |