TCC - Bacharelado em Engenharia de Alimentos (UAG)

URI permanente para esta coleçãohttps://arandu.ufrpe.br/handle/123456789/2954

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Acompanhamento e monitoramento da etapa de fermentação alcoólica na indústria sucroalcooleira Companhia Alcoolquímica Nacional – Grupo JB
(2019-07-03) Costa, Emerson Rodrigues; Santos, André Felipe de Melo Sales; http://lattes.cnpq.br/2607034933775460; http://lattes.cnpq.br/1735669985702468
The ESO was carried out at Companhia Alcoolquímica Nacional - Alcoolquímica of the JB Group, located at Engenho Cachoeirinha, s / n, in the Rural Zone, Vitória de Santo Antão - PE. Companhia Alcoolquímica Nacional is a large sugar and alcohol industry and is currently responsible for the production of alcohol, spirits, sugar, carbon dioxide and electricity, which has been operating in the Northeast and Southeast regions, with the intention of expanding to other regions and abroad . The stage was carried out in the industrial production, in the distillery area of the Plant, in the stage of alcoholic fermentation, from 03/12/2019 to 05/21/2019, totaling a workload of 300 hours. The work was composed of two stages, beginning with the knowledge of the whole chain of the production process of the final products of the company, then the study and determination of the kinetic parameters, besides the mathematical modeling and simulation able to describe the stage of alcoholic fermentation. From the collection of data to the analyzes carried out on the cited samples, the correct adjustments of the model were made, through the substrate, cell and product balance equations, as well as in the six kinetic models collected from the literature. Thus, it was possible to adjust a mathematical model capable of simulating the alcoholic fermentation process of the company, in terms of substrate concentration and final product, obtaining a mean margin of error between the stages of 38.32% and 4.76%, respectively. However, considering that some kinetic models used do not take into account the concentration of cells, except for one, it was not possible to predict the concentration of cells throughout the alcoholic fermentation process. Due to the high competitiveness in the market, the companies have been looking for new studies of the processes in search of continuous improvements and therefore better to know the process demanding greater productivity and means that provide the gain of offer of the product to be commercialized.
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.
Aplicação do controle estatístico de processo em uma indústria de bebidas: estudo de caso
(2019-01-17) Dantas, Érica Janaina de Moraes; Sales Filho, Romero Luiz Mendonça; http://lattes.cnpq.br/4252707165390630; http://lattes.cnpq.br/2969951711119223
Quality means the production of goods and services in accordance with the specifications and the needs of customers and the market. Understanding and improving quality is a key factor driving success, growth and a better competitive position for a business. The variation is present in the raw materials, in the ability of the operators and in the equipment of any process. The Statistical Process Control allows monitoring if the production process occurs following the organization's precepts and current legislation, if it is identified deviations from the process it is possible to identify the causes of the problem and then carry out corrections actions in the production line. The CEP allows controlling variables that are countable measures and the attributes that quantify the defects that affect finished products. This work was performed in a small industry in Garanhuns-PE with the objective of applying the statistical control of processes in a beverage production line, specifically in the mixed winebased beverage 600 ml, aiming to increase process quality and of the product, by detecting the priority problems along the processing chain. The systematic sampling method was performed to collect samples on the production line. The alcohol content of the beverages collected through the ebuliometer was analyzed and the volume was measured with a graduated cylinder. Attributes involving labeling, sealing and quality of the beverage bottle were accounted for. Control and monitoring charts for the variables (mean (X) and amplitude (R)), drink volume and alcohol content (Graphs for individual measures (I) and mobile amplitudes (MR)), control charts were also performed for attributes of the finished product package (Chart of number of defects in sample (C)). These graphs showed that the mixed wine-based beverage manufacturing process is under control, but the company can further reduce the variability of the process in order to reduce costs and increase its productivity.
Aplicação do controle estatístico de processo para o envase de garrafas de iogurtes em uma indústria de laticínios
(2019-11-28) Lima, Larissa Tenório de; Silva, Suzana Pedroza da; Sales Filho, Romero Luiz Mendonça; http://lattes.cnpq.br/4252707165390630; http://lattes.cnpq.br/6336405663208451; http://lattes.cnpq.br/9335152721506074
Nowadays, quality is synonymous with products or goods and services within established standards, encompassing customer requirements, while still providing safety. This makes companies look for process improvement tools, have greater control over their inputs and associate quality with the growth of their business. However within the processes there is variability, which may be present from the selection of the raw material to the output of the finished product, which results in low quality products. Statistical process control directly assists in detecting the causes of this variation and can be an excellent tool for maintaining a controlled and profitable process. This work was carried out in a large industry in Garanhuns-PE with the objective of applying statistical process control in a yogurt production line, seeking to add even more quality to the process, and to detect the causes for variation in the net weight of these yoghurt. products. The systematic sampling method was performed to collect samples on the production line. Weighing of samples was performed on an analytical balance, obeying the established frequency of collection for weighing each sample. Control and monitoring graphs were made for the variables (Mean (𝑋̅) and amplitude (R) graphs), and control graphs for process monitoring for finished product packaging attributes were plotted (Number graph). defects in the sample (C)). New specification limits for the process were suggested and it was found that with them the process was capable, so that this is possible requires the analysis of the special causes of the process, performed using the cause and effect diagram, in order to eliminate them, thus making the process under control. The graph for attributes showed that there are 0.38 defects per data collection. The monitoring graphs pointed out that the monitored variables and attributes are under control. This work monitored a variable and some attributes identified in the yogurt production line, its results allow the expansion of the implementation in other lines of the factory, in order to perpetuate the application of CEP at all stages of the process.
Avaliação da atividade antioxidante do extrato de beterraba (Beta vulgaris) na forma alcoólica e microencapsulada com maltodextrina
(2019-04-26) Melo, Monnykhe Lorena de Oliveira; Ribeiro, Daniele Silva; http://lattes.cnpq.br/1517959077516490; http://lattes.cnpq.br/4175557719549609
The beet has important health promoting effect, in its composition presents bioactive compounds as betalains and phenolic compounds, both recognized for having high antioxidant power. The betalains are nitrogenous and water-soluble dyes classified into betacyanins (red-violet color) and betaxantinas (yellow-orange color). These pigments are indicated as an alternative to bioactive natural dyes, however due to the instability to factors linked the food processing techniques are still not used on a large scale in the industry. Accordingly, a microencapsulation technique is shown as a possibility of increasing the presence of compounds in addition to facilitating handling during use. This study aimed to get the beet extract (Beta vulgaris) and evaluate betalains content, phenolics, flavonoids and antioxidant activity of the extract before and after microencapsulation spray (spray dryer), using as carriers maltodextrins of equivalent dextrose agents (DE) 15 and 20. The antioxidant activity was evaluated through the analysis of ABTS, DPPH and Cu2 + chelating ability, the betalains, phenolic and flavonoid contents were also evaluated. The beet alcohol extract gave better performance for all the antioxidant analyzes and theoretical bioactivities had no present of study, in comparison with the results obtained in the beet extract, in natura, and remained in the pH range of the product of the betalaínas, after the alcoholic extraction. These results demonstrated that the extraction of the bioactives present in the beet by the solid-liquid extraction process with 70% ethanol was efficient. Maltodextrins of equivalent dextrose of 15 and 20 were efficient for preservation of betalains and antioxidant activity. The microencapsulated powder with maltodextrin of 15 DE presented a higher yield in the atomization process compared to the powder microencapsulated with maltodextrin of 20 DE, presenting a better applicability for the microencapsulation of the alcoholic beet extract by spray drying. Both microencapsulated samples showed high retention of betalains and, therefore, the antioxidant activity and the dyeing power provided by the betalain pigments present in the extract were maintained, evidencing that the microencapsulation technique is a viable process for the protection of these pigments.
Avaliação da qualidade do pão francês de massa congelada com diferentes combinações de melhorador de farinha de trigo
(2019-12-11) Melo, Juliana Hellen da Silva; Ribeiro, Daniele Silva; http://lattes.cnpq.br/1517959077516490; http://lattes.cnpq.br/3926147757738357
The growth in the number of bakeries and the increase in the consumption of bread has contributed to new investments in this sector, such as the frozen bread market, which is on the rise. This new trend is attracting the attention of bakeries, allowing greater practicality, standardization of the product, cost reduction and increase in the shelf life of the dough. The mass freezing effect can be minimized through the use of better wheat flour and ingredients used, making it possible to improve the quality of the final product through its application. The present work sought to evaluate five formulations, being a standard, the French type of frozen dough, changing the content of the best flour; content of mixtures of enzymes (glucose oxidase - Gox, alpha amylase, phospholipase and hemicellulase), emulsifiers and oxidants, observing an interaction of these, in order to obtain breads within the quality standards; specific volume, shape, lash opening, loss of mass and bread yield. As a result, with the exception of the F5 or control application (F2, F3 and F4), which concentrate more flour oxidizing agents (ascorbic acid, ADA), emulsifiers (Datem and SSL) and enzymes (alpha amylase and gox) resulting in a greater specific volume of bread, being classified as very large, as well as the standard pattern. The lash opening was around 50 mm for all formulations, except for F2, which may have been influenced by the concentration of enzymes. For the shape of the loaves, all are spherical. There was no statistical difference in water loss and yield. It can be concluded that the breads selected from the four frozen pasta formulations studied include satisfactory values, in general, in relation to the recommended parameters, compared to the standard standard. In this way, a company has new formulations that can replace the best commercial. However, the adoption of the F5 application was suggested, due to the better specified volume.
Avaliação tecnológica e caracterização físico - química de massa alimentícia sem glúten
(2018-08-21) Ramos, Raiane Eliamari Salvador; Ribeiro, Daniele Silva; http://lattes.cnpq.br/1517959077516490; http://lattes.cnpq.br/8059797263280882
People with gluten intolerance and / or celiac disease need a restricted diet of gluten-free foods, which leads to a deficiency of nutrients that can lead to malnutrition. The elaboration of products with other flours became an alternative of consumption and commercialization. Thus, the objective of the present study was to analyze the technological and physical-chemical quality of a fresh gluten-free pasta from rice flour (FA), green banana flour (FBV) and manioc starch (FM). The physicochemical characterization of the pasta was carried out by means of pH, humidity, Aw, acidity, soluble solids, proteins, lipids, fiber, carbohydrates metabolizable, total energy value. Technological by optimal cooking time (TOC), mass increase (AM), loss of solids in cooking (PS), water absorption capacity (CAA) and in oil (CAO), swelling power and solubility index. Use of the Fourier Transform Infrared Spectrophotometry (FTIR) for determination of the functional groups. The fresh pasta presented optimum cooking time of 4.5 minutes, being suitable for the pasta. The increase in mass (193%) was considered acceptable for a fresh mass of high quality and low loss of soluble solids (<2%). With the exception of manioc starch the others flours presented higher water absorption capacity than in oil absorption capacity CAO, possibly because the number of hydrophilic compounds is higher than the hydrophobic, as opposed to manioc starch. For solubility index FBV presented highest percentage when compared to FA, FM and MIX. In the swelling power, for all the samples of flour and the mixture of them only variation from 50 ° C was observed, being from this always increasing temperature. Aw and pH were within the range normally found for fresh mass and titratable acidity (<5%) and humidity (<35%) within the limits of the legislation. The ash value was higher than those found in the literature. The fresh pasta was considered as a source of proteins and fibers. The fresh pasta provides 39.42% of the daily requirement of carbohydrates, and is less caloric (275, 25 kcal/g) than traditional pasta (371 kcal/g). With this, it is conclude that the studied pasta presents good characteristics from the functional and technological perspective, being a viable alternative for the celiac disease patients.
Construção de sistemas automatizados para pasteurização de leite e produção de iogurte natural
(2019-12-13) Lopes, Iara Alves; Sátiro, Caio Veloso; http://lattes.cnpq.br/5600422570915932; http://lattes.cnpq.br/3637573564003712
Milk due to its composition is an excellent culture medium for the development of microorganisms, or for producing a food very susceptible to rapid spoilage. To increase or reduce the shelf life of this product, it is possible to use heat treatments, and one of these treatments is pasteurization, which is a treatment capable of eliminating pathogenic and deteriorating microorganisms. Among the main dairy derivatives is yogurt, which is produced from lactic acid fermentation through a symbiotic mixture of lactic acid bacteria. In pasteurization of milk as well as yogurt production it is necessary to monitor and control variables that are important to the process and ensure a quality standard for the product obtained. The objective of this work is to construct a low cost low cost pasteurization system in pilot scale and in the development of a fermentation system for yogurt production using Arduino technology for process control and monitoring. In the closed system for slow pasteurization, the water used for heating / cooling the milk is the same throughout the process, the monitored variables are temperature, time and water level of the main reservoir, variables properly controlled through sensors and actuators connected the arduino platform. For the development of the monitoring and control system of the yogurt fermentation stage, the monitored variables are temperature, time and pH, with the control applied to temperature. Temperature control for both systems developed was efficient due to the rapid response of the systems through the temperature sensors and the fast actuation of the relays to turn the heating means on / off. The pH monitoring presented a good performance due to the fast reading, which allowed to clearly detect the differences between the fermentation curves of the samples used and the large number of measurements was crucial to obtain accurate curves. The systems analyzed show good potential for both performance and cost use, and may have the advantage of using systems for small dairy farmers, who can use the equipment used in the technological development of the property, producing quality and safety.
Controle de qualidade em uma cervejaria artesanal : análise de contaminantes do processo de fabricação e eficácia do sistema
(2019-01-28) Menezes, Maria Carolina Rafael Carneiro de; Porto, Tatiana Souza; http://lattes.cnpq.br/8029060415742712; http://lattes.cnpq.br/6037954289073414
The quality of the beer can be compromised by several factors during its manufacturing process, whether inherent to the process itself or microbiological, such as the presence of contaminating microorganisms. Beer has unfavorable conditions for the growth of microorganisms, but some beer deteriorants can still multiply leading to changes such as increased turbidity and unpleasant sensory changes, which negatively affect the quality of the final product. In view of the above, the objective of this work was to control the contaminating microorganisms from the artisan beer processing and to evaluate the effectiveness of the cleaning in place system of the main critical points. The media used for analysis were efficient, but with low selectivity showing the growth of yeasts, being necessary the use of antibiotics. As for the CIP process, the growth of microorganisms after fermentation sanitization was not detected, however, this behavior was not repeated in the barrel, presenting growth of lactic acid bacteria even after cleaning, thus making necessary changes in the CIP parameters. These changes have been described in a POP, with all the details for the correct and efficient execution. This study is an important tool for microbiological control in brewery, as well as to define the appropriate conditions of the CIP, being relevant considering the lack of data for artisanal beers in Brazil currently.
Degradação de pectina em suco de caju por poligalacturonase de Aspergillus aculeatus URM4953 imobilizada covalentemente em pérolas de alginato
(2018-08-20) França, Pedro Renann Lopes de; Porto, Tatiana Souza; Silva, Jônatas de Carvalho; http://lattes.cnpq.br/6510502348379014; http://lattes.cnpq.br/8029060415742712; http://lattes.cnpq.br/8709917109875708
Polygalacturonase (PG) is the main pectinolytic enzyme that catalyzes the degradation reaction of pectin. Its immobilized form is generally preferred because of the possibility of numerous reuses. Based on this, the present work aimed to immobilize and perform kinetic and thermodynamic biochemical characterization of polygalacturonase (PG) from Aspergillus aculeatus URM4953 to process cashew juice. The immobilization optimization process had a maximum redemption of 95%. The optimum pH of both forms of PG (free and immobilized) presented two evident peaks at pH 4.0 (acid) and pH 7.0 (neutral). Although the PG optimum temperature differed in both forms, free (50 ° C) and immobilized (40 ° C), PGs exhibited similar residual activity over different temperatures. The affinity of the different forms of PG decreased with increasing temperature, being higher for the enzyme immobilized. However, from the kinetic point of view the free PG presented better general behavior (higher Vmax and Kcat). The thermodynamic parameters of thermoinactivation of immobilized PG such as enthalpy, entropy and free energy of gibbs, suggested a predominant mechanism of reversible denaturation, which allowed 4 successive reuses of PG immobilized with only 34% loss of activity. For the processing of cashew juice using only immobilized PG, the temperature of the highest degradation of the pectic content was at 20 °C and its kinetics was modeled by the Hill equation (due to the presented allosteric behavior). Hill's number increased from 3 (20 °C) to 5 (50 °C), indicating a positive cooperation mechanism. The activation energy (E*) and the standard entropy of equilibrium unfolding of the reaction were 80.31 and 16.57 kJ / mol, respectively. Both kinetic and thermodynamic parameters of hydrolysis corroborated and demonstrated the higher hydrolysis expontance of pectin of cashew juice at 20 ° C, exhibiting values of and of 59.3 kJ/mol, 77.9 kJ/mol and 63.4 J/K.mol, respectively. These results showed a satisfactory performance of PG, mainly in its immobilized form, and it can be laterally used for the theoretical basis of applications of this enzyme in different industrial processes.
Desenvolvimento de processo biotecnológico para obtenção de frutosiltransferase a partir de linhagens de aspergillus spp. utilizando resíduos agroindustriais
(2018-08-20) Silva, Marcos Fellipe da; Porto, Tatiana Souza; Oliveira, Rodrigo Lira de; http://lattes.cnpq.br/8523811836244962; http://lattes.cnpq.br/8029060415742712; http://lattes.cnpq.br/5668322074655881
Fructosyltransferase is an enzyme involved in the conversion of sucrose to fructooligosaccharides, sugars that have received special attention because to their biological and functional properties, which act mainly as prebiotics. This enzyme, as well as other biomolecules can be obtained through biotechnological processes, using several types of microorganisms, among these processes, solid-state fermentation stands out because it allows the use of agroindustrial residues, besides promoting high production rates of biomolecules of interest. The present study had as objective to investigate the variables that influence the production of fructosyltransferase from Aspergillus spp. using agroindustrial residues as well as characterize the crude extract. The best results were found in the species Aspergillus tamarii URM4634, to which it did not show production of mycotoxins, fermented in the soybean meal. From the factorial design it was verified that the best condition was observed using 3 g of substrate, 15% concentration of sucrose solution and 60% of moisture for 72 hours, obtaining 209.11 and 53.90 μmol / mL / min of hydrolytic and transfructosylation activities, respectively. In the evaluation of the growth of fungal biomass, the highest development in 36 hours of fermentation, observing a content of 132 mg / g of glucosamine, in this same analysis it was verified that the best time for production of fructosyltransferase, using the conditions of the best condition of planning were obtained in the 96-hour period, obtaining 221.53 and 66.90 μmol / mL / min of hydrolytic and trans-fructosylation activities, respectively. The enzyme produced presented values of Km 54.73 and 369.68 μmol/mL and Vmáx 227.27 and 50.66 μmol/mL/min for hydrolytic and transfructosylation activities, respectively. The optimal temperature for both activities was 60ºC, as well as pH 6.0. The fructosyltransferase presented stability in the temperature ranges of 30-50 ° C and pH 4.0-5.0. It was also observed that the Mn2 + ion showed to be an activator of the hydrolytic activity, whereas Na + presented the same effect in the transfructosylation activity. In general, all results are promising for the biotechnological production of fructosyltransferase, demonstrating high saccharose hydrolysis and transfer of the fructosyl groupings, potentially being applied in bioprocesses that aim at the synthesis of fructo-oligosaccharides.
Desenvolvimento e avaliação de bebida láctea não fermentada adicionada de concentrado protéico de soro de leite (WPC) e sucralose
(2019-02-05) Pereira, Giovanna Nathália Oliveira; Chinelate, Gerla Castello Branco; http://lattes.cnpq.br/3083684128673144; http://lattes.cnpq.br/3112581895758559
The demand for healthier foods has increased, and to keep up with the market demand, food is being developed with reduced sugar content and enriched with functional and healthy substances. Dairy drink is a food rich in nutrients and widely consumed in Brazil, making interesting the development of variations of it, to maintain innovations and competitiveness in the market. The objective of this research was to produce a chocolate milk beverage with coffee added with different concentrations of whey protein concentrate (WPC) and sucralose, without any sugar added. Four formulations of the dairy beverage were made, with different concentrations of WPC (0%, 4%, 6% and 8%), used to enrich the beverage with whey protein, a high biological value protein, and the other ingredients were standardized. The microbiological parameters analyzed were the counting of total mesophilic aerobes, with results within the legislation, and total coliforms absent. The physical-chemical parameters analyzed and the mean values found were: the pH ranged from 6.06 to 6,18, protein from 4.50% to 7,40%, fat from 0.60% to 0,80%, total soluble solids from 12.35% to 21,10%, lactose from 6,75% to 11,60% and viscosity from 280.0cP to 915,0cP. The sensory evaluation had a positive result, with an acceptability index of all attributes in all formulations above 80%. The treatment with the highest average score was F2 (with 6% WPC), which presented an average score of 7.7 (moderately enjoyed), also being the one with the highest acceptability index in all attributes (mean of 85%). It was also the preferred treatment by the panelists, where 36.44% of the evaluators preferred it, followed by 31.36% for F3 treatment (with 8% WPC), 19.49% F1 treatment (with 4% WPC), and 12.71% of the Control treatment (with 0% WPC). These results demonstrate the preference of the consumers for a higher viscosity and the strong flavor added by the condiment (cinnamon) being softened due to WPC. The product, however, was well accepted in all formulations.
Determinação da pressão de vapor de espécies químicas utilizadas na indústria de alimentos utilizando a plataforma excel
(2019-07-12) Santos, Elyson José Neves dos; Souza, Thibério Pinho Costa; http://lattes.cnpq.br/4506927856419053; http://lattes.cnpq.br/1033250203735680
State equations play an important role in chemical and food engineering and a growing role in the balance of fluid phases and fluid mixtures. Originally, the state equations had underlying pure components. Because they were first mixed together, they were only used for mixtures of compounds and polar glassware. Industrial problems most often involve contact between the two phases or more in equilibrium. Consequently, the process of such processes is ideal for thermodynamic models and accurate to represent the balance between phases. The objective of this work was to implement a program to calculate the water vapor pressure in an electric power machine, using state-of-the-art technology. Peng-Robinson's EoS was selected because it was welcomed by area authors and compared with Antoine's equation to obtain optimum results of vapor pressure, benzoic acid, ethanol and acetic acid. With the study one can distinguish the use of Excel to develop a program as a quick and effective alternative to a resolution of cubic equations and efficient for calculation of vapor pressure, good accuracy.
Elaboração de bolos tipo muffins sem glúten com substituição parcial da gordura por biomassa de banana verde
(2018-08-21) Silva, Vitória Bezerra da; Ribeiro, Daniele Silva; http://lattes.cnpq.br/1517959077516490; http://lattes.cnpq.br/0755617440768723
Gluten is a component present in various foods and can also cause adverse reactions to human health. Gluten intolerance is called Celiac Disease (CD), which is an autoimmune enteropathy resulting from a multifactorial combination of environmental and genetic factors. It can be immuno-innate or immuno-acquired causing an inflammation in the small intestinal mucosa, making it impossible to absorb nutrients through body. The difficulty of complying with the gluten-free diet lies in the availability and availability of gluten-free products, which may contain traces of contamination from gluten sources and are still costly. In order to serve this public, the objective of this work was to prepare muffins, based on manioc pulp mass, with partial substitution of fat by green banana biomass, to obtain a product without gluten and with a lower lipid content than or conventional. Two formulations of muffins, wheat (wheat muffin - MT), and the test formulation, based on manioc pulp mass and with reduced fat content (cassava muffin - MM) were produced. Samples MT, MM and biomass of green banana were physicochemically characterized as carbohydrates, proteins, lipids, fibers, ash, water content and acidity, and physically as water activity (Aw). The samples of cakes were submitted to microbiological analysis, mass loss, sensorial (acceptance and purchase intention) and shelf life evaluation (Color, pH, Aw, Water Content and Predictive Microbiology). The biomass was classified as a product with high content of fibers, of sugars and high energetic value, counterposing its low protein and greasy content. The muffins presented a significant difference between the majority of physicochemical parameters, mainly due to the replacement of margarine with green banana biomass. The MM sample presented 11.11% of fibers against 1.83% of the MT sample, still containing 1.44% less fat than the sample. Both samples had a high loss of mass after cooking, and the wheat sample had a greater loss than that of cassava, 25.5 and 16.5%, respectively. Microbiological analyzes found no contamination by the microorganisms considered to be the most frequent in this type of product, guaranteeing the safety of the consumer. Sensorially, the formulations had an acceptance rate greater than 70% with most of the audience assigning grades between 6 and 7, corresponding to "I enjoyed regularly" and "moderately liked", respectively, with intent to buy between "probably would buy" and "certainly would buy". According to the shelf-life evaluation, the samples remained stable until the 14th day, regarding the analyzed parameters, without addition of any preservatives. Therefore, muffins based on manioc pulp mass were well accepted by the evaluators and showed advantage over the wheat-based formulation due to their contribution of fibers. So they are a good option for both celiacs and those looking for products with lower fat content.
Elaboração de hambúrguer de galinha poedeira adicionado de farelo de aveia como substituto de gordura
(2019-02-04) Libório, Pedro Tenório de Holanda Rocha; Bernadino Filho, Raimundo; http://lattes.cnpq.br/9795918447046199; http://lattes.cnpq.br/0621424775098005
Modern societies are increasingly concerned about the impact of food processing on the environment. The poultry industry has faced problems with the marketing of laying hens due to their lower sensory quality compared to chicken meat, generating environmental pollution and disposal costs. The objective of this study was to prepare hamburger from chicken meat enriched with oat bran. Three formulations were prepared, T1 with 5% of its weight added of oat bran and 5% of fat, T2 with addition of 10% of bran and T3 with addition of 10% of fat. The burgers were evaluated for physical-chemical, physical and sensory aspects. Only the results regarding the lipid content presented significant differences for p <0.5, the hamburger elaborated with the T3 treatment, presented the highest percentage of lipids (8.14 g / 100 g). Aa and pH were statistically the same for all formulations. The treatments did not differ in relation to the evaluated color parameters, and after being baked they presented darker coloration than the raw samples. For the texture analysis, the T3 treatment obtained a lower yield (71.18%) compared to the other treatments T1 (83.98%) and T2 (84.63%). T1 treatment presented the best results in sensory evaluation and purchase intention (4.49), indicating the possibility of insertion of the product in the market.
Elaboração e caracterização de farinha do resíduo de umbu-cajá (Spondias spp.)
(2019-11-03) Silva, Rodrigo Henrique Fidelix da; Oliveira, Silvana Nazareth de; http://lattes.cnpq.br/3532547243546209; http://lattes.cnpq.br/1494397306017064
Umbu-cajá (Spondias spp.) is a typical tropical fruit from northeastern Brazil that belongs to the family Anacardiaceae and genus Spondias, and is considered a natural hybrid between umbuzeiro (Spondias tuberosa) and cajazeira (Spondias lutea). The umbu-cajá residue from fruit processing in industries can be a very important component for agroindustry, as its use can reduce the impact of economic activity on the environment. The objective of this work was to obtain flour from the umbu-cajá (Spondias spp.) Residue by the forced-air oven drying method at temperatures of 60, 70 and 80°C. The fruits were washed, sanitized and then cut, crushed and subjected to oven drying with forced air circulation at 60 °C/3d; 70 °C/2d and 80 °C/2d. The yield values 16.72%, 11.86% and 11.73% obtained for the dehydrated flours at 60, 70 and 80ºC respectively. Both the residue and the obtained flours were characterized with physical-chemical (Water content, Ash content, pH, SST, ATT and Ratio) and physical (Water activity, Bulk density, Compact density, Stability, Color, Solubility, Wettability and Rest Angle). For the physicochemical analysis of the flour of the residue, only the water content and the ash content presented significant statistical difference, thus showing that the temperature as well as the drying time influenced these parameters. Regarding the physical analyzes, all parameters presented statistically significant differences. The flour of the residue showed reduction in moisture content, water activity, wettability, solubility and luminosity (L*) as the drying temperature increased. For the parameters of wettability and solubility, it was observed that the flour obtained at 80ºC took longer to submerge than the flour obtained at 60ºC and 70ºC. The flour obtained at 80ºC presented the highest value of a *, being the reddest and the flour obtained at 60ºC the yellowest, as it presented the highest value of b *. During drying, samples containing the umbu-cajá residue were weighed to constant weight to construct the drying curves. The behavior of the drying curves was evaluated and adjusted to the Henderson & Pabis, Page and Logarithmic models. The three models tested presented a good fit to the experimental data of the drying kinetics of the umbu-cajá residue, especially Page model. The dehydrated residue at temperatures of 60, 70 and 80ºC presented drying kinetics times of 960, 810 and 660 minutes respectively, evidencing that with the increase of the drying temperature there is a reduction of the processing time.
Elaboração e implementação do plano de análise de perigos e pontos críticos de controle (APPCC) do processo de produção do queijo muçarela
(2019-01-25) Nascimento, Keila Priscila do; Chinelate, Gerla Castello Branco; Ferreira, João Pedro; http://lattes.cnpq.br/3083684128673144; http://lattes.cnpq.br/3962452818641999
The production of safe animal feeds such as dairy products is based on the implementation of quality management tools such as good practices in dairy farming (BPPL), Good Manufacturing Practices (GMP), Standard Operating Procedures ( PPHO) and Hazard Analysis and Critical Control Points (HACCP). The HACCP tool is a logical and direct control system based on the prevention of problems, allowing the identification of critical biological, physical and chemical points during the food production stages. The objective of this work was to elaborate and implement the HACCP plan for the production chain of Muçarela cheese from a medium-sized dairy industry, located in the city of Entre Rios de Minas, Minas Gerais. Work was started with a diagnosis in the prerequisite program which are (BPH) and (PPHO) through a checklist, which provided a significant report of nonconformities, distributed in the industry sectors under study. In order to evaluate the hygienic conditions, data analyzes were carried out by the industry with results of microbiological analysis of equipment and utensils, hands, aprons and gloves of the production and final product employees. At the end of this study an HACCP plan was drawn up, addressing the organizational chart of the company; the HACCP team; description and composition of the product; flowchart and description of the manufacturing process of Muçarela cheese; biological and chemical hazards and their preventive and corrective measures, as well as the determination of control points and the identification of critical control points. With the results obtained from the check list, it was possible to verify that GMP and PPHO are fully deployed, detecting 6% of nonconformities, for reasons that the industry is undergoing to expansion, and it is classified according to DRC 275/202 in group 1. In the hygienic conditions obtained by the results of the microbiological analyzes, it was verified that the microbiology sector is in adaptation and needs a planning for its full functioning, but it was verified that the final product is within the microbiological standards by the current legislation . And the implementation of the HACCP system can contribute significantly to the production of dairy products with more quality and safety.
Estágio supervisionado obrigatório em biotecnologia industrial
(2018-12-28) França, Pedro Renann Lopes de; Porto, Tatiana Souza; http://lattes.cnpq.br/8029060415742712; http://lattes.cnpq.br/8709917109875708
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
Estudo de caso: programas de autocontrole (PAC) da produção e do controle de qualidade dos produtos acabados em um laticínio
(2019-11-29) Gomes, Suellen Arlany Silva; Silva, Suzana Pedroza da; http://lattes.cnpq.br/6336405663208451; http://lattes.cnpq.br/2232389403841795