Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2017-02-09T19:35:26Z
No. of bitstreams: 1
2016 - Camila Gomes Nunes.pdf: 4871207 bytes, checksum: 62e59136c5dda645d85ce86beadae3ca (MD5) / Made available in DSpace on 2017-02-09T19:35:26Z (GMT). No. of bitstreams: 1
2016 - Camila Gomes Nunes.pdf: 4871207 bytes, checksum: 62e59136c5dda645d85ce86beadae3ca (MD5)
Previous issue date: 2016-08-22 / Despite the nutritional and functional value the fruits of jamel?ozeiros (Syzygium Cumini L. Skeels) known as jamel?es are little consumed. In harvest seasons, production is abundant, however, there is no rational use of the fruit. The pulp of this fruit has a high content of anthocyanin, which gives it high antioxidant potential. The practice of physical exercise generates free radicals in the body, which has the antioxidant defense system; the effectiveness of this system is modulated by the intake of nutrients and other compounds with antioxidant potential, as presents in Jamel?o. The aim of the paper was develop energy drink, formulation for use with Jamel?o pulp and mix of carbohydrates, 100% natural, without colorings and flavorings. 11 formulations were produced according to the RDC / ANVISA n?18/2010, with variations in pulp content and mix of carbohydrates. The samples were subjected to sensory evaluation by the acceptance method with consumers and 4 samples with higher averages passed new sensory analysis by athletes, acceptance method and were also submitted to: physical analysis, chemical and physico-chemical, antioxidant activity by methods DPPH, anthocyanin content and content of phenolic compounds. The formulations 4,5,8 and 11 obtained the highest average with consumers and the sample 11 to greater acceptance by athletes. The sample 8 had higher anthocyanin content differing from the other. The sample 4 and 5 showed higher levels of phenolic and the sample 4 presented the highest antioxidant activity. In conclusion, the beverage had high and satisfactory levels of antioxidants and good acceptance by athletes. Therefore, the production of energy and functional drink for athletes and favors the development of new products using Jamel?o must be encouraged and exploited. / Apesar do valor nutricional e funcional, os frutos dos jamel?ozeiros (Syzygium Cumini L. Skeels) conhecidos como jamel?es, s?o pouco consumidos. Nas ?pocas de safra, a produ??o ? abundante, no entanto, n?o h? uso racional do fruto. A polpa desse fruto apresenta alto teor de antocianinas, que lhe confere alto potencial antioxidante. A pr?tica de exerc?cios f?sicos gera radicais livres no organismo que conta com o sistema de defesa antioxidante, a efic?cia desse sistema ? modulada pela ingest?o de nutrientes e outros compostos com potencial antioxidante, como os presentes no jamel?o. Desenvolver formula??o de bebida energ?tica pronta para consumo com polpa de jamel?o e mistura de carboidratos, 100% natural, sem corantes e aromatizantes. Foram produzidas 11 diferentes formula??es conforme a RDC/ANVISA n?18/2010, com varia??es no teor de polpa e do mix de carboidratos. As amostras foram submetidas a an?lise sensorial pelo m?todo de aceita??o com consumidores e as 4 amostras com maiores m?dias passaram por nova an?lise sensorial pelo m?todo de aceita??o com atletas e foram submetidas tamb?m a: An?lise f?sica, qu?mica e f?sico-qu?mica, atividade antioxidante pelos m?todos DPPH, teor de antocianinas e teor de compostos fen?licos totais. As formula??es 4,5,8 e 11 obtiveram as maiores m?dias com os consumidores sendo a amostra 11 a de maior aceita??o pelos atletas. A amostra 8 apresentou maior teor de antocianina diferindo das demais. As amostra 4 e 5 apresentaram maiores teores de compostos fen?licos sendo a amostra 4 a que apresentou maior atividade antioxidante. Em conclus?o, a bebida desenvolvida apresentou teores elevados e satisfat?rios de compostos antioxidantes e boa aceita??o entre os atletas. Logo, a produ??o de uma bebida energ?tica e funcional para atletas ? favor?vel e o desenvolvimento de novos produtos envolvendo o jamel?o como mat?ria-prima devem ser incentivados e explorados.
| Identifer | oai:union.ndltd.org:IBICT/oai:localhost:jspui/1416 |
| Date | 22 August 2016 |
| Creators | NUNES, Camila Gomes |
| Contributors | Barbosa, Maria Ivone Martins Jacintho, Silva, Thadia Turon Costa da, Barbosa, Maria Ivone Martins Jacintho, Meleiro, Cristiane Hess de Azevedo, Freitas, Maria Cristina Jesus |
| Publisher | Universidade Federal Rural do Rio de Janeiro, Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos, UFRRJ, Brasil, Instituto de Tecnologia |
| Source Sets | IBICT Brazilian ETDs |
| Language | Portuguese |
| Detected Language | English |
| Type | info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/masterThesis |
| Format | application/pdf |
| Source | reponame:Biblioteca Digital de Teses e Dissertações da UFRRJ, instname:Universidade Federal Rural do Rio de Janeiro, instacron:UFRRJ |
| Rights | info:eu-repo/semantics/openAccess |
Page generated in 0.0027 seconds