Orientador: Fernanda Paula Collares-Queiroz / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-17T18:13:11Z (GMT). No. of bitstreams: 1 Montenegro_FlavioMartins_M.pdf: 2131003 bytes, checksum: 88b60fcd9c314df683e523f3cc935f68 (MD5) Previous issue date: 2011 / Resumo: O triticale (híbrido do trigo e centeio) apresenta maior e melhor qualidade nutricional e uma flexibilidade ambiental maior que os outros cereais, incluindo o trigo. O objetivo deste trabalho foi avaliar o desempenho da aplicação de farinha de triticale, originada de cultivares recomendadas para cultivo e desenvolvidas por Institutos de Pesquisa Brasileiros (IAC, IAPAR e Embrapa), em substituição à farinha de trigo em produtos de panificação (pão de forma e bolo tipo inglês), visando à obtenção/seleção de misturas com qualidade tecnológica e sensorial aceitáveis e promover o uso deste cereal tão pouco usado para o consumo humano. Sua farinha pode substituir parcialmente, na panificação, a de trigo, diminuindo com isso a demanda de importação de trigo. Foram propostos os níveis de 30, 50, 70 e 100% de incorporação de farinha de triticale das três cultivares estudadas, em substituição à farinha de trigo, onde estas proporções foram inicialmente caracterizadas fisico-quimica e reologicamente. Posteriormente, foram produzidos os pães de forma e bolos industriais, que tiveram suas vidas-deprateleiras acompanhadas por 30 dias, pela realização das análises de volume específico, teor de umidade, colorimetria (parâmetros L*, a* e b*), atividade de água (Aw) e textura instrumental (parâmetro firmeza). Pelo conjunto dos resultados do acompanhamento analítico, escolheu-se a cultivar EMBRAPA 53, em todas as proporções propostas, e a cultivar IPR 111, nos níveis de incorporação de 30, 50 e 70%, para a aplicação em pão de forma e bolos industriais, respectivamente, que foram avaliados sensorialmente utilizando-se o teste de aceitação e intenção de compra por 60 provadores. Os pães de forma foram bem avaliados, com altos índices de aprovação, com destaque para a amostra produzida com 50% de farinha de triticale da cultivar EMBRAPA 53, que não apresentou diferença significativa (p<0,05) com relação à amostra produzida somente com farinha de trigo, para todos os atributos sensoriais avaliados. Os bolos industriais nas proporções avaliadas também receberam altos índices de aprovação, porém os bolos produzidos com 30 e 50% de farinha da cultivar IPR 111 foram as amostras que não apresentaram diferenças significativas (p<0,05) com relação à amostra produzida somente com farinha de trigo, para todos os atributos avaliados. É importante ressaltar que as formulações utilizadas neste estudo, tanto para pão de forma quanto para bolos tipo inglês, são formulações básicas e que não receberam aditivações, normalmente utilizadas pela indústria deste tipo de produto. Estes fatos justificam e permitem afirmar que todas as cultivares estudadas, IAC 5, IPR 111 e EMBRAPA 53 possuem um grande potencial para serem utilizadas em produtos de panificação, sem desencadear a necessidade de grandes ajustes de processos e formulações e proporcionando produtos com qualidade igual ou superior aos produzidos apenas com farinha de trigo / Abstracts: Triticale (hybrid of wheat and rye) presents more and better nutritional quality and higher environmental flexibility than other cereals, including wheat. The objective of this study was to evaluate the application performance of triticale flour originated from recommended cultivars for cultivation and developed by Brazilian Research Institutes (IAC, IAPAR and Embrapa), replacing the wheat flour in bakery products (loaf bread and industrial pound cake) aiming to obtain / select blends with acceptable sensory and technological quality and promote the use of this grain few used for human consumption. Its flour can be partially replaced the wheat flour in bakery, thus reducing the demand for wheat imports. Levels of 30, 50, 70 and 100% were proposed for inclusion of triticale flour of these studied cultivars, in substitution of wheat flour, where these proportions were first characterized physicchemical and rheological. Later, they produced breads and industrial pound cakes, and their 30 days of shelf life were followed by analyzes of specific volume, moisture content, color space (parameters L*, a*, b*), activity water (Aw) and instrumental texture (firmness parameter). For all the results of analytical monitoring, EMBRAPA 53 had been chosen, in all ratios proposals, and IPR 111, in the levels of incorporation of 30, 50 and 70%, to conduct the sensory analysis applying the acceptance test and the intention of purchase by 60 panelists in bread and industrial pound cake, respectively. The bread was well evaluated, with high approval ratings, especially for the sample produced with 50% of EMBRAPA 53 cultivar triticale flour that showed no significant difference (p <0.05), in comparison with a sample produced with wheat flour for all sensory attributes evaluated. Industrial pound cakes proportions evaluated also received high approval ratings, but the cakes produced with 30 and 50% flour of IPR 111, were not significantly different (p<0.05), in comparison with the sample produced with wheat flour for all sensory attributes. It is important to note that the formulations used in this study, both for bread and for industrial pound cakes, were basic formulations and did not receive additives, normally used by the industry of this type of product. These points justify and allow us to say that all cultivars, IAC 5, IPR 111 and EMBRAPA 53, have a great potential for use in bakery products without major adjustments of processes and formulations and providing products with quality equal or superior to those produced with wheat flour / Mestrado / Mestre em Tecnologia de Alimentos

Marama bean (Tylosema esculentum (Burch) A. Schreib) is an underutilised, drought- tolerant legume native to the semi-arid areas of Botswana, Namibia and South Africa. The edible seeds of marama beans are good sources of protein and fat, and its flours can potentially enhance the nutritional quality of sorghum porridge, a staple in many African countries. Sorghum has a low protein content and is deficient in lysine. Compositing sorghum with lysine-rich marama flour when preparing porridges would address this problem. Utilisation of marama flour in composite porridge depends on sensory acceptance. In this study nutritional and sensory quality of marama-sorghum composite flours and porridges are investigated. Full fat and defatted flours from unheated and dry heated (150 °C /20 min) marama beans were composited with condensed tannin-free sorghum meal (30:70). Marama flours, sorghum meal, marama-sorghum composite flours and porridges were analysed for proximate composition, amino acid composition, energy value, fatty acid composition, total phenolic content and antioxidant activity. Porridges (10% solids) were subjected to descriptive sensory analysis, consumer acceptance test (n=52), texture analysis, pasting profiles and colour measurements. Sorghum porridge and porridge composite with full fat marama flour from heated beans were more acceptable than other composite porridges. Compositing sorghum meal with marama flour reduced the cooked sorghum aroma/flavour intensities prominent in sorghum porridge. Dry heating marama beans prior to milling resulted in a roasted nutty flavour in the final product. Porridges from heated marama beans were darker in colour than porridges from unheated beans. This could be attributed to flavour and colour development due to Maillard reaction during dry heating. Composite porridges from full fat marama flours were described as buttery/creamy. A bitter taste and aftertaste was perceived in porridges from defatted flours. Presence of fat seems to mask bitterness in porridges. Marama-sorghum composites and Tsabotlhe porridges were less viscous than sorghum porridge. This was confirmed by pasting profiles (low final viscosities) and texture analysis indicating reduced firmness. Starch contributes greatly to the textural properties of sorghum porridge. Marama flour has no starch. Compositing the flour with sorghum reduced starch levels in the composite porridges. This explains the reduction in viscosity and firmness of the porridges. Compositing sorghum meal with marama flours significantly increased protein and fat contents in flours and porridges. The fat content in marama-sorghum flours was in the range of 5.6 to 14.6%. Protein increase ranged from 61% to 96% in marama-sorghum composite porridges compared with sorghum porridge. There was 11-24% energy value increase in marama-sorghum composite porridges compared with sorghum porridge. Porridges composited with full fat flours contributed to higher energy values than those composited with defatted flours. This is because of fat energy contribution. Lysine content in marama flour was significantly higher than sorghum meal. Lysine content was 3 to 4 times higher in marama-sorghum porridges than in sorghum porridge. Unsaturated fatty acids were the most present in both marama-sorghum composite porridges and sorghum porridge. There was an increase in oleic acid as marama flour was composited with sorghum. Marama flours had higher levels of total phenolics than sorghum flour. Marama flour has high levels of tyrosine which could react with the Folin Ciocalteu reagent thus leading to an increase in measurable phenols. Marama flours from dry heated beans had higher total phenolic content and antioxidant activity than flours from unheated beans. Heating may have increased phenolic compound extractability due to release of bound phenolics. There was a positive correlation between the total phenolic content and antioxidant activity (r = 0.80, p < 0.05) in all samples. Findings from this study indicate that marama flour can potentially be used to improve the nutritional quality of sorghum porridges. Furthermore this study shows that use of full fat flour in marama-sorghum composite porridges give more acceptable sensory properties. / Dissertation (MScAgric)--University of Pretoria, 2011. / Food Science / unrestricted