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Previous issue date: 2015-06-26 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - CAPES / A recurring problem in the chocolate industry is the low quality of cocoa beans, which influences the chocolate aroma. One possibility to contribute to solve this problem is the application of commercial exogenous enzymes on slate. This work proposed detection and sequencing, by mass spectrometry, of the peptides present in slates subjected to treatment with microbial enzyme proposed by Oliveira et al. (2011). Associated to the analysis of peptides was studied the concentration of phenolic compounds and antioxidant activity since the reduction of phenolics in cocoa processing steps is known to cause reduction of astringency and bitterness contributing to the formation of important compounds for the chocolate aroma. The results indicate that although the qualitative standard of the hydrophobic amino acids present in the peptides responsible for the mixture of chocolate aroma is more important than the quantitative standard, the presence of the amino acids leucine, alanine, phenylalanine, and tyrosine in appropriate amounts is essential for obtaining desired aroma. The proposed treatment caused a reduction in the phenolics concentration, which is desirable for a chocolate aroma, and in antioxidant activity. In general, the profile peptide, the phenolic content and antioxidant activity of treated slate resembled more good quality almonds suggesting the effectiveness of the proposed treatment. Research the market and trends indicated favorable conditions for diffusion of the proposed treatment in the process industries. / Um problema recorrente na ind?stria de chocolate ? a baixa qualidade das am?ndoas de cacau, o que influencia o aroma do chocolate. Uma forma de contribuir para solucionar este problema ? a aplica??o de enzimas ex?genas comerciais sobre a ard?sia. Esse trabalho prop?s a detec??o e sequencimento, por espectrometria de massas, dos pept?deos presentes em ard?sia submetidas ao tratamento com enzima microbiana proposto por Oliveira et al. (2011). Associado ?s an?lises de pept?deos, foi feito um estudo da concentra??o de fen?licos e atividade antioxidante, uma vez que a redu??o de fen?licos nas etapas de processamento do cacau ? conhecida por causar redu??o da adstring?ncia e amargor, contribuindo para a forma??o de compostos importantes para o aroma de chocolate. Os resultados indicam que embora o padr?o qualitativo dos amino?cidos hidrof?bicos presentes na mistura de pept?deos respons?veis pelo aroma de chocolate seja mais importante que o padr?o quantitativo, a presen?a dos amino?cidos leucina, alanina, fenilalanina e tirosina em propor??es adequadas ? essencial para a obten??o do aroma desejado. O tratamento proposto causou redu??o na concentra??o de fen?licos, o que ? desej?vel para o aroma de chocolate, e na atividade antioxidante. De modo geral, o perfil de pept?deos, o teor de fen?licos e a atividade antioxidante de ard?sia tratada foi muito mais semelhante ao das am?ndoas de boa qualidade sugerindo a efici?ncia do tratamento proposto. Pesquisas de mercado e tend?ncias indicaram condi??es interessantes ? difus?o do tratamento proposto nas ind?strias de processamento.
| Identifer | oai:union.ndltd.org:IBICT/oai:tede2.uefs.br:8080:tede/189 |
| Date | 26 June 2015 |
| Creators | Nascimento, Hilana Salete Silva Oliveira |
| Contributors | G?es Neto, Arist?teles |
| Publisher | Universidade Estadual de Feira de Santana, Doutorado Acad?mico em Biotecnologia, UEFS, Brasil, DEPARTAMENTO DE CI?NCIAS BIOL?GICAS |
| Source Sets | IBICT Brazilian ETDs |
| Language | Portuguese |
| Detected Language | English |
| Type | info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/doctoralThesis |
| Format | application/pdf |
| Source | reponame:Biblioteca Digital de Teses e Dissertações da UEFS, instname:Universidade Estadual de Feira de Santana, instacron:UEFS |
| Rights | info:eu-repo/semantics/openAccess |
| Relation | -5520924549352904568, 600, 600, 600, 600, -6971480722008537872, -1634559385931244697, 2075167498588264571 |
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