Farelos dos frutos de Geoffroea spinosa: composição química, caracterização térmica e físico-química e aplicação como aditivos de pães.

• Ano de defesa: 2013
• Autor(a) principal: Silva, Everton Vieira da
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal da Paraí­ba; BR; Química; Programa de Pós-Graduação em Química; UFPB
• Palavras-chave em Português: Química; Geoffroea spinosa; Geoffroea spinosa - características físico-química; Additives; Antioxidants; Bread; Marizeiro; CIENCIAS EXATAS E DA TERRA::QUIMICA
• Link de acesso: https://repositorio.ufpb.br/jspui/handle/tede/7086

Concern for quality food has increased in recent years and demand for functional foods, mainly of natural origin has been studied in industries and research institutes worldwide. This project relate informations of the characteristic physical-chemical, the study of the thermal and oxidative stability of the crumb obtained of the pith and of the almond by Marizeiro fruit (Geoffroea spinosa) as well as their application as mixture in bread in various compositions, aiming its consumption in way by a functional food. The information about characterization physical-chemical showed excellent protein levels at al the samples and starchs content of the 49 a 51% for samples FAC (bran almond baked) and FAI (bran almond in natura) respectively. In relation to acidic analyses, pH, soluble solids, humidity, grays, chloride content, fats and total and limited soluble sugar, all the content are inside the Brazilian law standard. The thermogravimetric analyse revealed differences between the gray content and of humidities founded by the methods standard by analyses, showing that there are not crumbs and boiled crumbs. The analyse of the oxidant potential showed that the sharps fruit of Marizeiro are significant sources of antioxidants especially the almond crumbs obtained, as revealed total phenolic contents of flavonoids and anthocyanins compatible with conventional sources of antioxidants. Microbiological analyses showed no presence of coliforms at 45 ºC, and Salmonella sp, as well as reducing mold additive antimicrobial effect also provided. The energy content of bread additives proved satisfactory when compared to the control bread, given the fact that the sharps are sources of protein, gives a character of functional food.