Banca de DEFESA: LORRAINE MOREIRA DOS REIS

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : LORRAINE MOREIRA DOS REIS
DATE: 23/02/2024
TIME: 14:00
LOCAL: Sala de Conferência do PPGCA
TITLE:

EVALUATION OF THE EFFECTS OF OZONIZATION ON THE PHYSICAL-CHEMICAL CHARACTERISTICS OF ENGLISH POTATO PEELS

KEY WORDS:

Solanum tuberosum L., ozonation, agro-industrial residues, cookie

PAGES: 45
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Química, Física, Fisico-Química e Bioquímica dos Alim. e das Mat-Primas Alimentares
SUMMARY:

The cultivation of potatoes (Solanum tuberosum L.) in Brazil has great economic importance, as it generates income and jobs, depending on the cultivated area and production. During its industrial processing, its peels are normally discarded, generating negative financial and environmental impacts. But these peels can be used to obtain flour that can be used to produce other products. One way to increase food safety and reduce microbiological and chemical contamination is through ozonation. Ozonation prevents, reduces and eliminates food contamination. In view of the above, this work aims to evaluate the influence of the ozonation process of English potato peels in terms of physical-chemical, microbiological characteristics, phenolic compounds and antioxidant activity, in addition to producing a by-product of agro-industrial residue. The potatoes were obtained from stores in Sete Lagoas-MG and were transported to the Laboratory of Bioactive Compounds and Food Preservation of the Department of Food Engineering, UFSJ, where they were sanitized and peeled. The peels then underwent separate treatments, namely: ozonation, sanitization with sodium hypochlorite and bleaching. The ozonized, sanitized and bleached peels were transformed into flour (dehydrated at 55ºC/48h and then crushed) and were analyzed for: antioxidant activity, total phenolic compounds, fungi and yeasts, total mesophiles, water solubility index (ISA), index water absorption index (IAA), oil absorption index (IAO) and instrumental color (L*, a* and b*). Moisture content, total lipids, protein, ash and carbohydrates were also analyzed for potato peel flour by difference. The cookies were made by replacing wheat flour by 12.5% (F12.5) and 25% (F25) in addition to the control formulation (FC). The nutritional table for the cookies was prepared. The results obtained were analyzed with the aid of the STATISTICA® 7.0 software, the comparison of means was carried out using the Tukey test at a 5% level of significance. There was no significant influence of ozonation and citric acid concentration for the variables studied, showing low correlation (R2=53%). However, the use of citric acid was able to guarantee greater luminosity for the potato peel flours. Chlorination decreased the content of fungi and mesophiles, but together with bleaching it also decreased the content of phenolic compounds and antioxidant activity of the samples. Potato peel flour and cookie biscuits presented higher protein values when compared to the literature: 8.41% for flour and biscuits in formulations FC, F12.5 and F25 was 14.99%, 15 .32% and 17.44%, respectively. It can be concluded that ozonation does not replace sanitization with sodium hypochlorite, however cookies made with potato peel have nutritional potential for food, being able to reduce waste and environmental and economic impact.

BANKING MEMBERS:
Presidente - 1756428 - LANAMAR DE ALMEIDA CARLOS
Externo ao Programa - 1527882 - CHRISTIANO VIEIRA PIRES
Externa à Instituição - RENATA REGINA PEREIRA DA CONCEIÇÃO