Banca de DEFESA: GABRIELA CRISTINA ELIAS

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : GABRIELA CRISTINA ELIAS
DATE: 29/08/2023
TIME: 13:00
LOCAL: REMOTO
TITLE:

Synthesis and applications of synthetic digoxin derivatives

KEY WORDS:

Cocoa, Fermentation, Polyphenols, Chocolate.

PAGES: 61
BIG AREA: Ciências Exatas e da Terra
AREA: Química
SUBÁREA: Química Orgânica
SUMMARY:

The present study proposes a secondary fermentation in almonds already fermented and dried by the traditional process on a farm in the southern region of Bahia in order to promote the improvement of the flavor and, consequently, the sensory of chocolates with high cocoa content. The fermentation procedure was carried out with cocoa beans of the forastero variety using sugar cane as a culture medium and Saccharomyces cerevisiae yeasts that are popularly used in the manufacture of alcoholic beverages, being carried out at room temperature. After fermentation, the beans were roasted and dried to manufacture two batches of 70% cocoa chocolates: the first made with refermented cocoa beans and the second with cocoa beans fermented only by the traditional process on the farms. After the manufacture of chocolate, the dosages of phenolics and total tannins were carried out, in which an increase in the amounts of these compounds was noticed after the procedure developed. Sensory analyzes for the two batches of chocolate showed improvements such as reduction of off-flavors, special flavor attributes and reduction of bitterness. In addition, qualitative analyzes were carried out using high performance liquid chromatography to identify the main phenolic compounds and alkaloids present in chocolate. Such compounds are currently the subject of study due to their beneficial properties in relation to health and direct interference in negative sensory characteristics for chocolates with high cocoa content. Physical chemical analyzes did not show significant differences in the percentage of moisture, ash, proteins and lipids. In addition, it was possible to analyze the antioxidant capacity of both batches of chocolate and that the second fermentation did not interfere with the antioxidant potential of the products.

BANKING MEMBERS:
Externo à Instituição - BRUNO GONÇALVES BOTELHO - UFMG
Externo ao Programa - 1908201 - JOAQUIM MAURICIO DUARTE ALMEIDA
Presidente - 1675886 - JOSE AUGUSTO FERREIRA PEREZ VILLAR