Navegando por Autor "Lira, Avla Kessia Azevedo de"

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Aplicação de revestimento comestível à base de fécula de araruta e extrato de própolis verde em queijo de coalho
(2019-01-25) Lira, Avla Kessia Azevedo de; Chinelate, Gerla Castello Branco; Gomes, Glêce Milene Santana; http://lattes.cnpq.br/2459981292074121; http://lattes.cnpq.br/3083684128673144; http://lattes.cnpq.br/2365029401299743
The rennet cheese is one of the dairy products typical of the Northeast region of Brazil, being favorable to the development of microorganisms, due to the excellent nutritional composition, which leads studies in search of methods for its conservation, such as the use of edible coatings. The development of the present work aimed to evaluate the influence of the application of edible coating based on the starch of arrowroot and glycerine, activated with extract of green propolis, on the shelf life of rennet cheese. The charcoal cheese characterization was performed, being analyzed pH, acidity, water activity, moisture, fat, total dry extract, fat in dry extract, ashes and protein. The coated cheeses, stored at 7 ± 1 ° C, were evaluated during the following time intervals: 1, 7, 14, 21 and 28 days. The coating had two different compositions in relation to the concentration of propolis extract, 10%, g / g (T10%) and 20%, g / g (T20%). Coated cheeses were analyzed for pH, acidity, water activity, color, mass loss and microbiological analyzes, for aerobic and psychrotrophic mesophil counts, and storage. For the physico-chemical analyzes during the 28 days of storage, the results of pH ranged from 5.89 to 6.79, the control had the highest result, and the T20 was the lowest. In the color analysis, the L values showed variations between the treatments, from 80.62 to 86.16. The results for parameter a * ranged from 2.6 to 13.08, increasing over time. The values obtained for b * presented values between 19.0 and 22.48. In the loss of mass there was only statistical difference for the treatments analyzed on day 21. Water activity ranged from 0.91 to 0.94; 0.93 and 0.95; 0.95 and 0.96; 0.93 and 0.94 compared to treatments during 01, 07, 14, 21 and 28 days of storage, with a significant difference between the treatments on the same day, on day 14. The results for acidity presented variations between 0.09 to 0 , 27. In the microbiological analyzes the treatment T20% showed on the 28th the lower count (1.75x105) for aerobic mesophiles. For the results of psychrotrophs the treatments T10% and T20% presented better results (1.59x106, and 2.73x106) respectively, compared to the C sample, which presented countless results on the tenth day. The results were satisfactory, which makes edible coatings based on arrowroot starch and glycerin, added with green propolis extract, an effective alternative in aid of the increase in shelf life of rennet cheese.
Estágio supervisionado obrigatório no Laboratório de Laticínios – Lactal
(2019-02-05) Lira, Avla Kessia Azevedo de; Chinelate, Gerla Castello Branco; Souza, Thibério Pinho Costa; http://lattes.cnpq.br/4506927856419053; http://lattes.cnpq.br/3083684128673144; http://lattes.cnpq.br/2365029401299743