Orientador: Ottilio Guernelli / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos e Agricola / Made available in DSpace on 2018-07-16T06:42:14Z (GMT). No. of bitstreams: 1 Srur_ArmandoUbirajaraOliveiraSabaa_M.pdf: 2532211 bytes, checksum: 5837f6d9e25ee653ea9eb1b7e4e25c1d (MD5) Previous issue date: 1976 / Resumo: Dado o interesse da castanha-do-brasil (Bertholletia excelsa H.B.K.) para a região amazônica, procurou-se neste trabalho, racionalizar a comercialização desse produto em bases comparáveis com outras amêndoas (caju, amêndoas,etc) de uso tradicional. Estuda-se o atual sistema de comercialização e propõe-se métodos tecnológicos modernos de: (a) armazenagem em condições controladas de temperatura, atmosferas inertes, presença de antioxidantes, pressões reduzidas, controlando-se quimicamente as alterações organoléticas das amêndoas; (b) despeliculagem de amêndoas, através de processos físico-químicos; (c) tostagem em diversos graus, e.m condições de transmissão de calor variáveis, tais como contato direto (óleo + gordura), infra-vermelho, ar e/ou gases inertes aquecidos; (d) avaliação das características organoléticas dos produtos processados resultantes, através de equipe treinada em análise sensorial / Abstract: In view of the economic importance of the Brazil nut (Bertholletia excelsa H.B.K.) for the Amazonic Region, a study was carried out with the purpose of rationalizing the commercialization of this product on lines similar to those applied to other nuts (cashew nuts, almonds and others). The object of .the study was the present system of commercialization of Brazil nuts and the following modern technological methods for their treatment are suggested: (a) storage under cotrolled temperature conditions, inert atmosphere, and addition of antioxidants, followed by chemical analysis of the organoleptic changes; (b) peeling of the nuts by physico-chemical processes; (c) toasting at various conditions and with various applications of heat such as frying with fats, infra-red radiation and heating by air and/or inert gases, A sensory evaluation of characteristics of the products resulting from the above treatments was carried out during the present work / Mestrado / Mestre em Ciências e Tecnologia de Alimentos

Orientador: Hilary Castle de Menezes / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-03T02:42:01Z (GMT). No. of bitstreams: 1 Souza_MariaLuzenirade_D.pdf: 48716082 bytes, checksum: cdc1d6962cc95cf990151e94d8bfacaf (MD5) Previous issue date: 2003 / Resumo: A castanha-do-brasil (Berlholletia excelsa, H.B.K.) enquadra-se entre os produtos extrativistas de elevado valor protéico e nutricional que não são processados no Brasil, motivo pelo qual foi selecionada junto com a mandioca (Manihot esculenta Crantz.), que se caracteriza pelo alto valor energético, expressiva produção e aceitação, para a realização deste estudo. O objetivo deste trabalho foi o estudo destas matérias-primas, formulações, processamento por extrusão, otimização, vida útil e aceitabilidade de um produto extrusado composto de castanha-do-brasil e mandioca, similar aos cereais matinais desidratados, rico em proteínas e carboidratos que podem suprir deficiências protéico-calóricas, proporcionando o aumento do consumo de proteína vegetal de alto valor biológico, fibras dietéticas e selênio. Este último é um oligoelemento essencial ao organismo que apresenta mecanismos de regulação fisiológica, com propriedades funcionais surpreendentes para a saúde humana. Este alimento poderia ser disponibilizado no mercado e usado como alimento institucional em creches, escolas públicas, hospitais, presídios, forças armadas e outras instituições, representando um produto conveniente que poderia ser incluído no grupo de alimentos funcionais. Os resultados das análises das matérias-primas mostraram a boa qualidade da castanha-do-brasil utilizada, com respostas negativas para as aflatoxinas B1, B2,G1e G2,assegurando que os produtos dela processados serão isentos destes metabólitos tóxicos, desde que sejam mantidas as boas práticas agrícolas, de fabricação e armazenagem. Os teores de selênio encontrados na amêndoa e torta de castanha-do-brasil foram 2,04 e 7,13 mg/kg. Os valores de fibras dietéticas em percentagens foram de 8,02 '+ ou -' na amêndoa, 15,72 '+ ou -' 0,02 na torta e 5,68 '+ ou -' 0,02 na farinha de mandioca. O teor de proteína na amêndoa foi 14,29 % e na torta 40,23 %, apresentando elevados conteúdos de aminoácidos sulfurados e isoleucina, superiores aos valores do padrão estabelecido pela FAO/WHO/UNO (1985), sugerindo a sua possível aplicação em misturas com outros alimentos para enriquecê-Ios. ... Observação: O resumo, na íntegra, poderá ser visualizado no texto completo da tese digital. / Abstract: The Brazil nut (Bertholletia excelsa, H.B.K.) can be placed in the category of high protein, high nutritional value extractive products, which are not processed in Brazil. For this reason it was selected for this study, along with cassava (Manihot esculenta Crantz.), which is characterized by its high energy value, expressive production and acceptance. The objective of this research was to study the raw materiais, formulations, processing by extrusion, optimization, shelf life and acceptability of an extruded product composed of Brazil nuts mixed with cassava, similar to dry breakfast cereais, rich in proteins and carbohydrates, which could overcome protein/calorie deficiencies, allowing for an increase in the consumption of high biological value vegetable protein, dietary fibers and selenium. The latter is an oligo-element essential to the human organism, which presents mechanisms for physiological regulation and surprising functional properties for human health. This product could be made available on the open market and used in institutional catering such as nurseries, state schools, hospitais, prisons, the armed forces and other institutions, representing a convenient food of high nutritional value, which could be classified as a functional food. Analyses carried out on the raw materiais showed that the Brazil nuts used were of good quality, with absence of aflatoxins B1, B2, G1and G2, thus assuring the absence of these toxic metabolites in the final products, if good manufacturing and storage practices were followed. The selenium levels found in the nuts and meal were 2.04 and 7.13 mg/kg respectively. The values for dietary fiber were 8.02 '+ or - ' 0.02 in the nut, 15.72% . The Brazil nut (Bertholletia excelsa, H.B.K.) can be placed in the category of high protein, high nutritional value extractive products, which are not processed in Brazil. For this reason it was selected for this study, along with cassava (Manihot esculenta Crantz.), which is characterized by its high energy value, expressive production and acceptance. The objective of this research was to study the raw materiais, formulations, processing by extrusion, optimization, shelf life and acceptability of an extruded product composed of Brazil nuts mixed with cassava, similar to dry breakfast cereais, rich in proteins and carbohydrates, which could overcome protein/calorie deficiencies, allowing for an increase in the consumption of high biological value vegetable protein, dietary fibers and selenium. The latter is an oligo-element essential to the human organism, which presents mechanisms for physiological regulation and surprising functional properties for human health. This product could be made available on the open market and used in institutional catering such as nurseries, state schools, hospitais, prisons, the armed forces and other institutions, representing a convenient food of high nutritional value, which could be classified as a functional food. Analyses carried out on the raw materiais showed that the Brazil nuts used were of good quality, with absence of aflatoxins B1, B2, G1and G2, thus assuring the absence of these toxic metabolites in the final products, if good manufacturing and storage practices were followed. The selenium levels found in the nuts and meal were 2.04 and 7.13 mg/kg respectively. The values for dietary fiber were 8.02 '+ or -' 0.02 in the nut, 15.72 '+ or -' 0.02 in the meal and 5.68 '+ or -' 0.02 in the cassava flour. The protein levei in the nuts was 14.29% and in the meal 40.23%, showing high contents of sulfur amino acids and isoleucine, higher than the standard values of FAO/WHO/UNO (1985), suggesting its application for enriching other foods. A '2 POT. 3' complete compound experimental design was used to determine the proportions of cassava flour and semi-defatted Brazil nut meal. The mass was extruded in a single screw Brabender extruder at 175 rpm, feed rate of 80 g/min 3:1 screw and 2 mm diameter cylindrical matrix, obtaining breakfast cereal like products in the flavors natural, sweet and savory. ... Note: The complete abstract is available with the full electronic digital thesis or dissertations. / Doutorado / Doutor em Tecnologia de Alimentos