Bebidas fermentadas de goiaba: compostos bioativos, caracterização volátil e aproveitamento de resíduos

• Ano de defesa: 2014
• Autor(a) principal: Bertagnolli, Silvana Maria Michelin
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; BR; Ciência e Tecnologia dos Alimentos; UFSM; Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
• Palavras-chave em Português: Fermentado de goiaba; Espumante de goiaba; Compostos bioativos; Compostos voláteis; Resíduos; Fermented guava beverage; Sparkling guava beverage; Bioactive compounds; Volatile compounds; By-products; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufsm.br/handle/1/3397

Guava (Psidium guajava L.) consumption, either industrialized or in natura, has increased significantly. It is rich in fiber, total polyphenols, vitamin C, and carotenoids, particularly lycopene. Since guava is highly perishable, it is necessary to investigate new processing methods focusing on products that are different from conventional ones. Accordingly, fermented beverages can be an alternative to obtain by-products with longer shelf-life and higher value added. These beverages could also have a great and wide consumer acceptance. In addition there is the possibility of using the by-products, such as in the production of flour due to its physicochemical composition and functional properties. Therefore, the objectives of this study were to produce fermented beverages using guava and to evaluate the bioactive and volatile compound contents as well as to use the by-products from the beverage s production to obtain flour for the production of cookies. The wine and sparkling guava beverages produced showed reasonable concentration of bioactive and volatile compounds with physicochemical parameters similar to those of traditional beverages. In terms of sensory attributes, the sparkling guava beverages achieved better acceptability indicating that the base wine can be used to produce the sparkling wine, which is evidenced by their physicochemical parameters. The analysis of the volatile composition of the sparkling guava revealed the presence of many odoriferous compounds. The use of byproducts, such as guava peel flour, proved feasible, and its use to partially replace wheat flour in the preparation of cookies showed several important nutritional benefits such as an increase in dietary fiber and mineral content, low moisture content, and increased levels of active compounds, besides reducing environmental impact.