Bacharelado em Engenharia de Alimentos (UAG)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/2953
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APP - Artigo Publicado em Periódico
TAE - Trabalho Apresentado em Evento
TCC - Trabalho de Conclusão de Curso
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Resultados da Pesquisa
Item 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/3926147757738357The 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.Item 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/5668322074655881Fructosyltransferase 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.Item 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