http://repositorio.ufc.br/handle/riufc/96 2026-06-27T20:59:38Z http://repositorio.ufc.br/handle/riufc/86908 Título: Caracterização química e físico-química de doze cultivares de girassol (Helianthus annuus, L.) adaptada as condições do Ceará Autor(es): Araújo, Claudete Nascimento Lima de Abstract: The objective o-f this work was to characterize these cultivars on its chemical and physical-chemical aspects It was determined seed chemical coflnpositioni iron, phosphorus and calcium. The physical-chemical characteristics of the lipid-fraction (free fatty acid value, refractive IndeK, iodine value, saponification value) were determined. The fatty acids composition of the lipid-fraction was determined by gas liquid chromatography. [...] Tipo: Dissertação 1991-01-01T00:00:00Z http://repositorio.ufc.br/handle/riufc/86906 Título: Formação e aplicação de coacervados complexos heteroproteicos de óleo de chia (Salvia hispanica L.) para iogurte adicionado de ácidos graxos poliinsaturados Autor(es): Lima, Francisco Leonardo Gomes de Abstract: Heteroproteic systems can be used to encapsulate vegetable oils rich in polyunsaturated fatty acids, enabling their use as an ingredient with potential functional benefits in foods, in addition to increasing the protein content of the foods in which they are incorporated. The present study aimed to use type-A gelatin (GA) and chia protein concentrate (CPC) to encapsulate chia oil (OC) via complex coacervation and apply it to yogurts to add polyunsaturated fatty acids. The CPC and GA complex coacervates were formed in a 1:1 (w/w) ratio at pH 5.0 and a biopolymer concentration of 0.5 % (w/v), with a yield of 93.2 % and an encapsulation efficiency of 90.4 %. The microcapsules were incorporated into the yogurt at concentrations of 2 % and 4 %, and the enriched yogurts were evaluated during 28 days of storage. During this period, the addition of microcapsules to the yogurt did not alter the pH or acidity, resulted in a darker color as observed by colorimetry, reduced the syneresis effect, and increased the product’s firmness. The sensory evaluation of yogurts with and without microcapsules, analyzed using an acceptance test, indicated that the sample without added microcapsules showed higher overall acceptance (7.9) and purchase intention (4.4±0.83), followed by the samples incorporating 2 % and 4 % microcapsules. The intensity perception analysis indicated that the samples incorporating microcapsules did not show a significant difference compared to the sample without addition in the attributes “presence of particles,” “sour taste,” and “homogeneous appearance,” exhibiting a strong homogeneous appearance and weak perception of particles and sour taste. It is concluded that it was possible to encapsulate chia oil through complex coacervation in a heteroprotein system, and the microcapsules showed potential for application in yogurts fortified with polyunsaturated fatty acids. Tipo: Dissertação 2026-01-01T00:00:00Z http://repositorio.ufc.br/handle/riufc/86833 Título: Caracterização física, físico-química e valor nutricional de três novas variedades de milho (Zea mays, L.) adaptadas às condições do Ceará Autor(es): Thé, Patrícia Maria Pontes Abstract: The maize (Zea mays, L.) is one of the world's most important cultivated plants. It is broadly grown and used in Brazil in many different ways, as food and feed. [...] Tipo: Dissertação 1990-01-01T00:00:00Z http://repositorio.ufc.br/handle/riufc/86583 Título: Desenvolvimento de barra alimentícia híbrida à base de pescado e macroalga marinha Autor(es): Santos, Rayane Leite dos Abstract: The increasing demand for foods with high nutritional value, convenience, and alignment with contemporary trends in protein diversification has driven the development of innovative products. This study aimed to develop and evaluate a hybrid protein food bar formulated with Nile tilapia (Oreochromis niloticus) fillet flour and the marine macroalgae Gracilaria domingensis, considering physicochemical, techno-functional, sensory, and consumer perception aspects. Initially, prior to the development of the bars, an exploratory stage was conducted with consumers to define concepts and expectations, using the focus group method and online application of the Check-All-That-Apply (CATA) method, involving 302 participants, with the aim of identifying expectations, perceptions, and relevant attributes associated with the product concept. The terms most frequently associated with the proposed bar were “nutrition” (78.1%), “health” (62.6%), and “convenience” (52.6%). Among the main consumption drivers, taste (92.1%), price (64.6%), and appearance (55.3%) were highlighted. Regarding expected characteristics, the attributes most frequently cited were “nutritious” (74.8%), “healthy” (71.9%), “without fishy odor” (49.7%), and “high in fiber” (47.7%). Subsequently, the raw materials were acquired, processed, and converted into flour for physicochemical and techno-functional characterization. Tilapia flour exhibited high protein content (73.65 g·100 g−1), whereas G. domingensis flour presented 15.28 g·100 g−1 protein, high water absorption capacity (941.11%), and gel formation at concentrations as low as 4%, demonstrating functional complementarity between the ingredients. Based on these results, five hybrid food bar formulations were developed and subsequently evaluated by 80 consumers using CATA, a 9-point hedonic scale, the Just-About-Right (JAR) scale, and purchase intention analysis. No statistically significant differences were observed among formulations (p > 0.05). Sensory profiling highlighted fish aroma (5.96–6.52), fish flavor (4.67–4.99), soft texture (3.71–5.07), and sandy/grainy residual perception (4.81–5.70). In the JAR evaluation, fish odor (2.13–2.29) and sandy/grainy perception (2.05–2.16) were considered above the ideal level, whereas compact texture and flavor showed values closer to the ideal. In the hedonic evaluation, appearance achieved the highest scores (6.21–6.51), followed by flavor (6.03–6.32) and overall impression (6.08–6.37), indicating acceptance between “liked slightly” and “liked moderately.” Aroma (4.76–4.87), texture (4.81–5.03), and residual sensations (4.27–4.53) remained close to neutrality. Penalty analysis indicated a negative effect of attributes such as fish aroma (−3.7500), adhesiveness (−1.9028), and sandy/grainy residual perception (−1.1091), whereas softness (+0.2527) contributed positively to acceptance. Purchase intention scores ranged from 2.96 to 3.03 on a 5-point scale, with predominance of intermediate responses. The results are promising and indicate market potential, provided that sensory attributes, particularly odor and texture, are improved, in addition to further studies involving technological optimization. Tipo: Tese 2026-01-01T00:00:00Z