Bebida vegetal fermentada dos subprodutos do processamento do baru e de banana

• Ano de defesa: 2024
• Autor(a) principal: Vieira, Marcella Alvares
• Orientador(a): Caliari, Márcio
• Banca de defesa: Caliari, Márcio, Cavicchioli, Valéria Quintana, Alves, Adriana Torres Silva e
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Goiás
• Programa de Pós-Graduação: Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (EA)
• Departamento: Escola de Agronomia - EA (RMG)
• País: Brasil
• Palavras-chave em Português: Dipteryx alata Vog; Musa acuminata ’Dwarf Cavendish’; Alimento funcional; Bebidas vegetais; Farinha de banana verde; Probióticos
• Palavras-chave em Inglês: Musa acuminata 'Dwarf Cavendish; Functional food; Vegetable drinks; Green banana flour; Probiotics
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
• Link de acesso: http://repositorio.bc.ufg.br/tede/handle/tede/13710

Global concern about food waste is driving the use of by-products to reduce environmental impact and create nutritious products. This approach also favors the incorporation of local foods into the diet, promoting healthy habits and stimulating economic development. In this context, defatted baru cake (a by-product of oil extraction) and green bananas, which would otherwise be discarded because they are not of commercial standard, are by-products that can be used to contribute to a sustainable approach to food production. This study aims to develop fermented beverages using partially defatted baru cake, enriched with whole green banana flour (WBF) in different concentrations and added with a mixed probiotic culture. The objectives include the production and characterization of the nutritional, physicochemical, morphological and technological properties of the FBV. In addition, the impact of FBV incorporation on the physicochemical and nutritional properties, bioactive compounds (total phenolic compounds and antioxidant capacity), sensory evaluation, as well as the probiotic viability of the prepared beverages will be evaluated. A completely randomized experimental design was used, with five treatments consisting of the addition of different concentrations of FBV (0, 1.5, 3, 4.5 and 6%) to the drinks, with three original replications. The results showed that FBV is a source of protein (6.51 g/100g) and high fiber content (18.62 g/100g). The incorporation of FBV changed the physicochemical properties of the beverages, especially their syneresis, leading to better stability. In addition to the physicochemical properties, FBV improved the nutritional profile of the drinks, making them a source of protein and fiber. The drink with 6% FBV stood out, obtaining the best results compared to the others, with high levels of protein and fiber. The drinks showed an improvement in the content of phenolic compounds and antioxidant activity with the incorporation of FBV. The symbiotic effect of the beverages can be proven, as all the drinks had the minimum required count of probiotic cultures. Finally, the drinks with intermediate concentrations of FBV (3 and 4.5%) had the best sensory acceptance. The results indicate that it is possible to make use of unconventional raw materials through technological innovation with the development of fermented vegetable drinks with functional appeal, encouraging the biodiversity of the biome and the local economy.