Proteína de feijão Caupi (Vigna Unguiculata): concentração e texturização

• Ano de defesa: 2024
• Autor(a) principal: Silva, Patricia Fermino e
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso embargado
• Idioma: por
• Instituição de defesa: Universidade Tecnológica Federal do Paraná; Londrina; Brasil; Programa de Pós-Graduação em Tecnologia de Alimentos; UTFPR
• Palavras-chave em Português: Feijão-caupi; Aminoácidos; Proteínas de soja texturizada; Cowpea; Amino acids; Textured soy proteins; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS; Tecnologia de Alimentos
• Link de acesso: http://repositorio.utfpr.edu.br/jspui/handle/1/33888

This study aimed to characterize cowpea (Vigna unguiculata) as a promising protein source to meet the growing demands of health and environmentally conscious consumers. The food industry seeks to offer nutritionally and functionally rich options, especially given the increasing interest in vegetarian and vegan diets. Cowpea stands out for its climatic adaptability, robustness, and high nutritional value, making it a strategic alternative for food security in tropical regions. The project's goal was to obtain a concentrated and textured protein from cowpea. The grains were processed to obtain cowpea flour (CFC), and fractions with different protein contents were obtained using an air classifier, resulting in protein concentrates ranging from 40% to 70%. The concentrated cowpea protein was subjected to an extrusion process for texturization, where parameters such as moisture, temperature, and screw speed were evaluated. Physicochemical and microbiological analyses were conducted, demonstrating compliance with regulatory standards. The amino acid profile of the concentrated protein showed values above the limits recommended by FAO/WHO, with characteristics typical of cowpea. The texturization tests results indicated differences in texture and expansion index, and the textured protein showed good water and oil retention, as well as a suitable texture for application in food products. It was concluded that the air classification process is efficient for concentrating cowpea proteins at 50%, and at this concentration, the protein texturization was possible. The study highlighted the potential of cowpea as a source of concentrated and textured protein, offering a nutritionally rich and industrially viable alternative, especially for products aimed at health-conscious consumers.