Bacharelado em Engenharia de Alimentos (UAG)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/2953
Siglas das Coleções:
APP - Artigo Publicado em Periódico
TAE - Trabalho Apresentado em Evento
TCC - Trabalho de Conclusão de Curso
Navegar
Item 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/2365029401299743The 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.Item 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/3112581895758559The 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.Item 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/3962452818641999The 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.Item 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/2365029401299743Item Relatório de estágio supervisionado obrigatório (ESO) - Valelac(2018-12-21) Santos, Elyson José Neves dos; Chinelate, Gerla Castello Branco; http://lattes.cnpq.br/3083684128673144Item Relatório de estágio supervisionado obrigatório (ESO): Betânia Lácteos SA(2019-02-05) Silva, Vitória Bezerra da; Chinelate, Gerla Castello Branco; http://lattes.cnpq.br/3083684128673144; http://lattes.cnpq.br/0755617440768723