Navegando por Autor "Siqueira, Leonardo Pereira de"

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Análise da percepção de qualidade do pão francês pelo consumidor da Região Metropolitana do Recife/PE
(2023-09-21) Ponte, Felipe Barbosa; Siqueira, Leonardo Pereira de; http://lattes.cnpq.br/9772792357816313; http://lattes.cnpq.br/1451676076411667
Avaliação mercadológica e dos hábitos de consumidores de cerveja artesanal na cidade de Recife/PE
(2019) Silva, Daiane Gomes da; Siqueira, Leonardo Pereira de; http://lattes.cnpq.br/9772792357816313; http://lattes.cnpq.br/7036859964970447
Características culinárias pernambucanas nos restaurantes regionais da Região Metropolitana de Recife/PE
(2018-08) Araújo, Romulo Soares de; Siqueira, Leonardo Pereira de; http://lattes.cnpq.br/9772792357816313
Descobrindo a cozinha das Américas no Polo Gastronômico de Recife/PE
(2018-08) Morais, Renan Windsor da Silva; Siqueira, Leonardo Pereira de; http://lattes.cnpq.br/9772792357816313
Descrição das atividades realizadas em padaria de fermentação natural localizada na zona rural do município de Lagoa Seca - PB
(2023-09-21) Lima, Júlia Bartolomeu; Siqueira, Leonardo Pereira de; http://lattes.cnpq.br/9772792357816313; http://lattes.cnpq.br/0308988529106764
Desenvolvimento de pão de fermentação natural enriquecido com Spirulina platensis
(2024-10-02) Santos, Carina Ellen da Silva; Siqueira, Leonardo Pereira de; http://lattes.cnpq.br/9772792357816313; http://lattes.cnpq.br/6946845011621333
Bread consumption has been a practice since the beginning of humanity. The high demand for this product has led to the need for greater creativity in the supply of breads that meet the market demand. Its traditional formulation also provides the possibility of developing other products that add both nutritional and sensory quality aspects that motivate consumers to purchase it. For this reason, over the years, the broad search for innovation in this area of the food sector has led to the emergence of new techniques and formulations for making bread or the revival of old methods, such as natural fermentation. Microalgae also appear as an alternative to enrich bread in its nutritional aspects. Spirulina platensis is a microalgae that can benefit health and help prevent diseases through its consumption. The perception of the beneficial properties of microalgae linked to the worldwide consumption of bread motivated the elaboration of this work, which aimed to develop formulations of naturally fermented sliced bread with different concentrations of Spirulina (1% and 3%). Physicochemical analyses of the parameters of specific volume, pH, acidity, colorimetry, water activity, moisture, texture, protein content and the estimation of the nutritional information of the sliced breads were performed. The results showed a reduction in the specific volume, elasticity and water activity of the breads enriched with microalgae. While moisture increased in relation to the addition of microalgae. In the pH parameters, Spirulina did not cause significant changes in the samples. As for the total titratable acidity, the breads that differed from each other were the control bread and the bread with 1% Spirulina and the bread with 3%. The color determination also obtained values with significant differences for all samples, where the one enriched with 3% proved to be the one that acquired a greater green hue, greater darkening of the dough and color intensity due to the pigments of Spirulina. For the determination of crude protein, the microalgae caused a significant difference in the values of the samples. The nutritional information demonstrated that the microalgae increases the levels of protein and iron and reduces the energy value. From this, it was possible to conclude that Spirulina has the potential to change the nutritional profile of bread. Therefore, it is necessary to improve the product's formulation so that it can achieve greater efficiency in health benefits, and it is also possible to carry out sensory analysis of the products to evaluate the perception and acceptance of the consumer public.
Desenvolvimento e avaliação de pão de fermentação natural enriquecido com farinha de bagaço de malte
(2019) Arnaut, Andrey Nascimento; Siqueira, Leonardo Pereira de; http://lattes.cnpq.br/9772792357816313; http://lattes.cnpq.br/7410283129538896
Desenvolvimento e caracterização de cerveja artesanal com umbu
(2019) Milagres, Filipe César Oliveira; Siqueira, Leonardo Pereira de; http://lattes.cnpq.br/9772792357816313
Desenvolvimento e caracterização sensorial de uma fruitbeer de pitanga
(2019) Vasconcelos, Helena Pereira Pita de; Siqueira, Leonardo Pereira de; http://lattes.cnpq.br/9772792357816313
Elaboração e caracterização físico-química de bebida vegetal fermentada saborizada com ameixa seca
(2019) Moreira, Paula Zanette; Siqueira, Amanda de Morais Oliveira; Siqueira, Leonardo Pereira de; http://lattes.cnpq.br/9772792357816313; http://lattes.cnpq.br/0925121801904264; http://lattes.cnpq.br/6862323310030876
Percepção sensorial de consumidores de cerveja tipo pilsen comercializadas na cidade de Recife/PE
(2019) Oliveira, Cláudio Roberto Queiroz de; Siqueira, Leonardo Pereira de; http://lattes.cnpq.br/9772792357816313
Práticas sustentáveis aplicadas em restaurantes típicos regionais das zonas sul e centro da cidade do Recife
(2024-03-08) Silva, Nicolle Regina Lino da; Siqueira, Leonardo Pereira de; http://lattes.cnpq.br/9772792357816313; http://lattes.cnpq.br/1596620704960326
Relatório de Estágio Supervisionado Obrigatório em bar burgueria temática na cidade de Recife
(2019) Teixeira Junior, Paulo Alves; Siqueira, Leonardo Pereira de; http://lattes.cnpq.br/9772792357816313; http://lattes.cnpq.br/8964087699386719
Relatório de Estágio Supervisionado Obrigatório: consultoria de gestão para negócios de alimentação
(2024-03-08) Souza, Ana Beatriz Mariano Alves; Siqueira, Leonardo Pereira de; http://lattes.cnpq.br/9772792357816313; http://lattes.cnpq.br/6461836330954848
Técnicas de panificação para crianças da Comunidade Dom Helder Câmara, Recife/PE
(Universidade Federal Rural de Pernambuco(SEDE); Departamento de Tecnologia Rural ., 2011) Siqueira, Leonardo Pereira de
Este projeto tem como objetivo proporcionar o aprendizado das técnicas de produção de pães para crianças moradoras da comunidade de Dom Hélder Câmara, Recife-PE. Os cursos serão ministrados na Sede da Associação da Comunidade, entre os meses de janeiro e dezembro de 2012, com turmas formadas por 10 alunos, cada. Serão realizados minicursos com temas envolvendo história da panificação, boas práticas de produção na panificação e técnicas de panificação que serão ministrados por alunos de graduação do curso de Bacharelado em Gastronomia/UFRPE, sob a supervisão do professor coordenador. Ao final dos minicursos, os alunos receberão certificados emitidos pela Universidade Federal Rural de Pernambuco comprovando sua participação nos cursos de escolha.
Umbusada Sour: desenvolvimento e análise sensorial de cerveja artesanal ácida adicionada de polpa de umbu (Spondias tuberosa) e lactose
(2021-12-14) Campêlo, Luan França; Siqueira, Leonardo Pereira de; http://lattes.cnpq.br/9772792357816313; http://lattes.cnpq.br/4535561099918083
Beer is the most consumed alcoholic beverage in the world. The market growth for this drink in Brazil, mainly artisanal, has been positive, despite the pandemic. More and more we see craft breweries launching different beers, always looking for our terroir, using fruits, spices and roots. This ferment, which has always been a key point for some historical changes in the world, as humanity started to plant grain, finance wars and new Egyptian cities and even the discovery of microorganisms and the advent of pasteurization. That said, two samples of craft beer were developed using the German tradition in the manufacture of beers in the Berliner Weisse style, mixing with the contemporary addition of the terroir from the caatinga of the semiarid region of northeastern Brazil, through the umbusada preparation. Thus, a beer was brewed, mixing the classic style production methodology, mixing with more modern concepts in the manufacture of the drink, which during maturation were differentiated by the addition of different proportions of lactose. Sensory evaluation was also carried out using the Check-All-That-Apply (CATA) methodology, in order to assess, untrained consumers, the importance of each attribute in the formulation of the proposed beer. However, in the results, these evaluators were not able to direct the samples, but they identified all the attributes of the base product, even though it is a highly complex beer and that is not part of the daily life of the majority of the general public. Despite not identifying the attributes tested, both samples had a high level of global acceptance. Finally, it can be concluded that although consumers do not identify the attributes that characterize the umbusted preparation, and for this reason both the product manufacturing process and the sensory evaluation need adjustments, the product has a high acceptance and the identification of the main attributes lead us to believe that we are on the right path of developing the umbusada sour.