http://repositorio.ufc.br/handle/riufc/102 Wed, 10 Jun 2026 12:07:44 GMT 2026-06-10T12:07:44Z 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 Thu, 01 Jan 2026 00:00:00 GMT http://repositorio.ufc.br/handle/riufc/86583 2026-01-01T00:00:00Z http://repositorio.ufc.br/handle/riufc/86131 Título: Potencial de uso da semente de flamboyant-mirim (Caesalpinia pulcherrima (L) Sw.) como ingrediente funcional em pães Autor(es): Sousa, Poliana Brito de Abstract: Flamboyant-mirim seeds are a source of protein, lipids, and other nutrients, such as minerals and vitamins, and can be used as an ingredient to enrich the nutritional value of baked goods. Therefore, the objective of this research was to characterize flamboyant-mirim seed flour (FSF) and evaluate the effect of adding its flour and gel (GSF) in the production of loaf bread. Initially, the FSF was fractionated by granulometric sieving (0.710 mm, 0.500 mm, 0.355 mm, and 0.250 mm) and subjected to chemical, technological, functional, microstructural, and toxicity analyses. A 0.250 mm fraction showed high levels of ash, lipids, protein, fiber, minerals (Ca, Mg, P, K, Fe, Mn, and Zn), and better functional performance, including greater water solubility, oil absorption capacity, and emulsifying properties. Analyses indicated heterogeneous morphology, similar crystalline patterns among the samples, and absence of toxicity. Compounds such as amino acids, sugars, and unsaturated fatty acids were also identified. In the second stage, loaf-type breads were made with different concentrations of FSF (3.96–11.04%) and GSF (0.17–5.82%), using a central composite rotatable design. Dependent variations included technological, physicochemical, nutritional, and functional parameters. The inclusion of FSF and GSF in the loaf-type breads increased the levels of protein, lipids, ash, fiber, minerals, phenolic compounds, and antioxidant activity. Improvements were also observed in technological constraints, such as specific volume, alveolar structure, and color characteristics. Conversely, there was a reduction in moisture, acidity, density, and luminosity of the crumb. It is concluded that formulations containing 11.035% FSF and 3% GSF, 10% FSF and 5% GSF, and 10% FSF and 1% GSF provide benefits with greater nutritional value, improved technological properties, and high functional potential, representing promising alternatives for the development of baked goods with clean label appeal and natural enrichment. Tipo: Tese Thu, 01 Jan 2026 00:00:00 GMT http://repositorio.ufc.br/handle/riufc/86131 2026-01-01T00:00:00Z http://repositorio.ufc.br/handle/riufc/86022 Título: Desenvolvimento de bebida à base de pólen apícola: propriedades nutricionais, antioxidantes e avaliação sensorial Autor(es): Lopes, Maria Micheline Teixeira Abstract: Pollen is considered “bee gold” by many scholars, as it contains a high level of nutrients and bioactive compounds, as proven by several studies. In order for pollen to be available and consumed by the population, it is necessary to offer a viable and easy way to obtain it. In turn, the food industry launches products on the market to meet the demand for nutritious and healthy foods. The presence of phenolic compounds with antioxidant and antimicrobial action makes pollen a very attractive and promising food. Thus, pollen has the potential to be a natural complement to various food products, enriching them, such as beverages. Given the above, the objective of this study was to develop a pollen-based beverage with antioxidant properties and evaluate it sensorially. Dehydrated pollen was acquired from the Trairí region, in Ceará (geographic coordinates: latitude -3.2752406266834235; longitude -39.26842937913679), which was characterized according to its physicochemical and microbiological properties, pollen analysis, phenolic compounds, total flavonoids and antioxidant activity (ABTS and DPPH pathways). In order to design the product concept, focus groups and an online questionnaire were conducted. Preliminary tests were performed to define the formulation, as well as the other ingredients. An experimental design was used in which twelve formulations were developed, considering pollen and cocoa as independent variables and the results of soluble solids (ºBrix), viscosity and phenolic compounds as dependent variables. Of the twelve formulations, four were selected for the sensory analysis phase, considering the three factors mentioned (soluble solids, viscosity and phenolic compounds). The selected products were sensorially evaluated in relation to the acceptance and ideality of attributes, in addition to the overall preference. The acceptance of the overall impression, appearance, aroma, flavor, sweetness and texture (body) was evaluated, in addition to the purchase intention and the ideality of the attributes sweetness, bitterness and texture (body). The samples did not present statistical difference between each other (p>0.05) for all attributes in relation to acceptance and purchase intention. For the ideality aspect, the results demonstrated that the beverages would need to be optimized in relation to sweetness, as they presented a higher percentage of “lower intensity” of ideality, that is, they were less sweet than ideal. At this stage, a formulation, B8, was chosen to be compared with three samples optimized with another sweetener. To optimize the beverages, the BMA, BMA50 and BA formulations were prepared with another sweetener (partial or total replacement of honey), while the B8 formulation remained original (with honey only).. In the sensory analysis of the B8, BMA, BMA50 and BA formulations, color and bitterness were included for sensory acceptance analysis. To characterize the beverages, based on consumer perceptions, the descriptive CATA technique with intensity scale and the qualitative CATA technique were used. The focus group technique was used to collect descriptive terms, selecting 20 terms for the quantitative CATA and 15 terms describing emotions for the qualitative CATA. The optimized bee pollen beverages achieved better acceptability averages, with emphasis on the BA sample (made only with demerara sugar), with averages between “I liked it slightly” and “I liked it moderately”, demonstrating that it has consumption potential, with the availability of a “ready-to-drink” product, facilitating the consumption of bee pollen and confirming new alternatives of natural products with antioxidant properties. Tipo: Tese Sun, 01 Jan 2023 00:00:00 GMT http://repositorio.ufc.br/handle/riufc/86022 2023-01-01T00:00:00Z http://repositorio.ufc.br/handle/riufc/85352 Título: Desenvolvimento de hambúrguer clean label com substituição parcial ou total da carne bovina por base vegetal, adicionado de óleo de gergelim e polpa de açaí liofilizada Autor(es): Amaral, Sheyla Maria Barreto Abstract: Due to the environmental impacts caused by livestock farming and the health risks associated with excessive meat consumption, there is a growing trend towards flexitarianism and the search for alternative protein sources. In this context, plant-based alternatives stand out, especially burgers developed with few ingredients, aligned with the clean label trend. Thus, this study proposed developing hamburgers by replacing beef (0%, 25%, 50%, 75%, and 100%) with plant-based ingredients (risotto rice, textured soy protein, and cassava starch) through a simple and quick approach, using sesame oil as a substitute for animal fat and freeze-dried açaí pulp as a colorant and antioxidant. The physicochemical, chemical, and physical composition of açaí and the formulations was evaluated. The physicochemical and physical stability of the frozen hamburgers was monitored every 30 days for 120 days. Microbiological and sensory tests were performed at the beginning and end of storage. Acai showed a high phenolic content (5.50 g GAE 100 g−1), strong antioxidant activity (140.01 μM Trolox g−1, ABTS) and 300.48 mg 100 g−1 of total anthocyanins. The increased meat substitution reduced the protein content of the formulations (from 19.54% to 7.43%), but decreased cooking loss (from 38.64% to 7.60%) and shrinkage (from 22.63% to 1.89%), and increased yield (from 61.36% to 92.40%). The use of sesame oil promoted an increase in lipid oxidation (from 0.86 to 2.43 mg MDA kg−1 ) but reduced the concentration of saturated fatty acids (from 1.67 to 0.62 g 100 g−1 ) and increased polyunsaturated fatty acids (from 0.17 to 1.35 g 100 g−1 ). The formulation with 50% substitution maintained morphology, hardness, gumminess, and hewiness attributes comparable to the control with 100% meat (p ≥ 0.05). During storage, açaí preserved the pH, color, and lipid oxidation of the formulations, demonstrating similar efficacy to ascorbic acid. The microbiological evaluation obtained a ‘satisfactory result with acceptable quality’. Products with 25% and 50% substitution demonstrated sensory acceptance similar to the control, and açaí did not influence aroma and taste (p ≥ 0.05). Nutritionally enhanced and sensorially acceptable burgers have been successfully developed. The replacement of meat, especially by up to 50%, combined with the use of sesame oil, showed potential to meet flexitarians and the demand for natural and sustainable foods, while açaí added functionality and regional identity, configuring an innovative strategy for the meat industry. Tipo: Tese Thu, 01 Jan 2026 00:00:00 GMT http://repositorio.ufc.br/handle/riufc/85352 2026-01-01T00:00:00Z