Utilização da macroalga Gracilaria birdiae (GREVILLE) na alimentação humana

• Ano de defesa: 2018
• Autor(a) principal: Gonçalves Júnior, Tarcisio Augusto
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Brasil; UFRN; PROGRAMA REGIONAL DE PÓS-GRADUAÇÃO EM DESENVOLVIMENTO E MEIO AMBIENTE - PRODEMA
• Palavras-chave em Português: Sustentabilidade; Análise sensorial; Composição centesimal; CNPQ::CIENCIAS BIOLOGICAS: DESENVOLVIMENTO E MEIO AMBIENTE - PRODEMA
• Link de acesso: https://repositorio.ufrn.br/jspui/handle/123456789/26457

Public policies in Brazil encourage research and innovation for the use of nonconventional foods in the search for healthy and sustainable alternatives. Our country is the owner of an extensive marine coastal zone with varied species of seaweed. Government agencies and international organizations have been promoting experimental crops in the Northeast of Brazil to replace the extraction of seaweed to promote the sustainable use of this resource. In Rio Grande do Norte, the Association of Mariculture and Seaweed Processing of Pitangui (AMBAP) has been practicing the cultivation and processing of the seaweed Gracilaria birdiae, but the sale value of the in natura seaweed is low when compared to the cost of production, making with which AMBAP opted for its use in the production of food with the intention of adding value. Considering the experiences and knowledge accumulated by AMBAP in the production of foods with G. birdiae, this research aimed to analyze the sensorial characteristics and nutritional value of a traditional cake compared to a cake prepared with the addition of G. birdiae and a biscuit gluten-free and lactose-free compared to a similar biscuit made with the substitution of the chicken egg by G. birdiae. Tests were carried out to ascertain the sensory acceptance and the intention to purchase the foods studied. The dry and in natura G. birdiae and foods were submitted to analysis of the centesimal composition. There was no preference for the sensory attributes odor and taste for both the cake and the biscuit, already for texture and overall appearance the tasters preferred the foods without the G. birdiae. The acceptance rate was above 70% for all sensory attributes of all samples and the purchase intention had favorable repercussion for all foods tested. The results of the centesimal composition showed a significant difference (p> 0.05) with a higher moisture content for G. birdiae in natura and a higher content of carbohydrates for dry matter, for the biscuits the difference occurred with lower lipid contents and total caloric value for the biscuit G. birdiae, for the cakes no significant difference was identified (p <0.05). The sensorial results were well accepted and allow us to conclude that the possibilities of using the G. birdiae in the creation of variations of food products, including the attendance of people with food restriction, are promising. The centesimal composition of the cake suggested that in addition to the addition of new ingredients, the preparation method chosen and the quantity used may influence the enrichment or not of foods, generating reflections for future tests. The centesimal composition of the biscuits showed that the contents of moisture and ashes are in accordance with the Brazilian legislation and that the contents of lipids and total caloric value were smaller for the biscuit G. birdiae. Analyzing the results of the sensorial tests and the centesimal composition of the biscuits can be considered that the use of Gracilaria birdiae dry in the substitution of the chicken egg in the production of biscuits is promising, since it enlarges the possibilities of its use for the creation of variations of food products with lower amounts of fat, calories and in the care of people with food restriction.