Efeito do tratamento oxidativo sobre as propriedades da beta-glicana e aplicação em pães de queijo

• Ano de defesa: 2010
• Autor(a) principal: Moura, Fernanda Aline de
• Orientador(a): Dias, Álvaro Renato Guerra
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Pelotas
• Programa de Pós-Graduação: Programa de Pós-Graduação em Ciência e Tecnologia Agroindustrial
• Departamento: Faculdade de Agronomia Eliseu Maciel
• País: BR
• Palavras-chave em Português: Peróxido de hidrogênio; Aveia; Beta-glicana; Propriedades funcionais; Reologia
• Palavras-chave em Inglês: Hydrogen peroxide; Oat; Beta-glucan; Functional properties
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufpel.edu.br/handle/ri/1320

The growing attention to the health, the food industry and market look to provide foods with functional properties to the consumers. The soluble fibers, as beta-glucan, present this property and have been studied about yours physiologic and technologic effects. The beta-glucan produce a gel with high viscosity, and research with the objective of alter the viscosity and swelling power for facilitate your incorporation in the foods has been accomplished. However, these modifications can alter the physiologic effects. Besides, don t exist studies about effect of oxidative treatment on the beta-glucan properties. The objective of this study was evaluate the effect of oxidative treatment with hydrogen peroxide in different concentrations (0,3; 0,6; 0,9%) and two times of reaction, 30 and 60 minutes, on the beta-glucan from oat and, later, apply in cheese bread in 2, 3, 4% levels. the oxidative treatment increase the carbonyl and carboxyl groups, affected the swelling power and increase glucose release after chemic digestion. The oxidative treatment increase bile acid binding capacity, however, didn t alter the fat binding capacity. Has decrease in hardness, adhesiveness and gumminess, as well as viscosity of gel with the oxidative treatment. The oxidized beta-glucan decrease the expansion factor and increase the firmness of cheese bread, with exception of the treatment with native beta-glucan at 2% and oxidized with 0,9% of H2O2/30 min at 3%.