Banca de DEFESA: INEZ HELENA VIEIRA DA SILVA SANTOS

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
DISCENTE : INEZ HELENA VIEIRA DA SILVA SANTOS
DATA : 16/09/2021
HORA: 14:00
LOCAL: PROGRAMA DE PÓS-GRADUAÇÃO EM DESENVOLVIMENTO REGIONAL E MEIO AMBIENTE
TÍTULO:

Development, sensory validation and evaluation of the nutritional content of gluten-free food products.

PALAVRAS-CHAVES:

Gluten-free Food; Celiac Disease; Sensory Analysis; Nutritional Composition.

PÁGINAS: 154
GRANDE ÁREA: Ciências da Saúde
ÁREA: Nutrição
SUBÁREA: Dietética
RESUMO:

Celiac disease is characterized by the inability of the body to digest gluten proteins, which leads to immune and inflammatory reactions in the intestine, resulting in diarrhea, malnutrition, and other chronic health problems. The diet of individuals with the disease is difficult and limited, as gluten is present in wheat and other cereals, components of a large part of the food we consume in our daily lives. The diversification of consumption options for celiac populations makes it possible to comply with dietary restrictions, for it allows individuals to follow the diet properly, contributing to the improvement of their quality of life and to a reduction in public health costs. The objectives of this work were to develop new products free from gluten in their composition, to carry out comparative evaluations of the sensory and nutritional aspects of these products with conventional products prepared with wheat flour, and to prepare nutritional labels for the new products. Four products were made: cassava pasty, peach palm croquette, sweet potato pancake and yam bread. Samples of these products were subjected to microbiological analysis, in accordance with the standards established by current legislation. Subsequently, the products were subjected to sensory analysis regarding flavor, aroma, consistency and general appearance, compared to conventional products. Through tables of chemical composition of foods, it was possible to assess the nutritional quality of these products compared to the traditional ones, in terms of caloric value, carbohydrate content, proteins, total and saturated fats, dietary fiber, sodium, calcium, magnesium, phosphorus, iron and zinc. Microbiological analyzes revealed results within acceptable values for coliforms, coagulase positive staphylococci (Staphylococcus aureus), Bacillus cereus, Clostridium sulphite reducers and Salmonella sp., confirming the good hygienic-sanitary conditions in the food processing steps. Regarding the sensory aspects, all gluten-free products had their acceptability validated in relation to the traditional products. Cassava pasty did not differ from the traditional one in terms of flavor, aroma and general appearance, and was superior in terms of consistency. Peach palm croquette was sensorially superior to the traditional one in terms of flavor, not significantly different in terms of aroma and general appearance, and was inferior only in terms of consistency. Sweet potato pancake was superior to the traditional pancake in relation to the aroma, and did not differ significantly from it in relation to the other characteristics. Yam bread was superior to the traditional bread in terms of flavor, aroma and general appearance, and did not differ significantly from it in terms of consistency. Overall, there has been an improvement in the nutritional aspects of gluten-free products compared to their traditional counterparts. There was a reduction in the caloric value, in the levels of carbohydrates, total fats, saturated fats and sodium, in addition to an increase in dietary fiber and mineral contents. Nevertheless, there was a reduction in the total protein content – which is explained by the lack of the proteins that make up gluten. Nutritional labels were created for the gluten-free products.

MEMBROS DA BANCA:
Presidente - 1348799 - MARIANGELA SOARES DE AZEVEDO
Interno - 359961 - WANDERLEY RODRIGUES BASTOS
Externo à Instituição - FÁBIO TADEU LOURENÇO GUIMARÃES - UFVJM
Externo à Instituição - LUNA MARES LOPES DE OLIVEIRA - São Lucas
Externo à Instituição - IVONILCE VENTURI - UNIGUAÇU