01. Universidade Federal Rural de Pernambuco - UFRPE (Sede)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/1
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Resultados da Pesquisa
Item 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/6946845011621333Bread 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.Item Conhecimento e percepção de estudantes da UFRPE sobre alimentos probióticos(2023-04-24) Santana, Nathália Cavalcanti Marques; Silva, Celiane Gomes Maia da; http://lattes.cnpq.br/3760947810306402; http://lattes.cnpq.br/0753808015727838Functional foods have become a global trend in the context of healthy eating and probiotics have proven to be important allies in this quest for better eating habits. With this growing market in mind, the research aimed to analyze the knowledge and perception of students at the Federal Rural University of Pernambuco (UFRPE) about probiotic foods. For this purpose, the study has a descriptive character, quantitative and qualitative approach and uses the Survey procedure. Data collection was carried out through the application of online forms prepared in Google Forms. The answers obtained showed that a significant number of students were able to correctly define probiotics, highlight the most important terms and correctly point out the benefits associated with these foods. However, they still do not consume it frequently enough to obtain the benefits offered by probiotics. The most mentioned motivations for consumption were related to the ease of finding products in supermarkets, academic readings, advertisements on social networks and medical or nutritional indication. Thus, it was found that students have a good level of knowledge and perception regarding probiotic foods, their benefits and terms related to the area, but still need to consume them in adequate amounts regularly.Item Efeitos de diferentes materiais de parede no Microencapsulamento de suco misto de acerola (Malpighia emarginata DC) e ciriguela (Spondias purpurea L.)(2020-11-04) Silva, Natasha Nascimento Barroca; Maciel, Maria Inês Sucupira; http://lattes.cnpq.br/2091651168946523; http://lattes.cnpq.br/5500444557332649Chronic disease is a long-standing problem for WHO (World Health Organization), and to tackle this problem the production of food with functional properties is a considerable option. Functional foods are those that provide some health benefit. The presence of bioactive compounds, responsible for promoting functional properties in fruit, has made researchers increasingly targeted. The objective of this study is to select the best formulation of encapsulating agentes through atomization, mixed acerola and ciriguela juice. For the preparation of the injector emulsion, with 30% total solids, a factorial planning 22 was carried out with 4 central points, where the independent variables were the wall material used (100% Arabic gum; 50% Arabian gum and 50% Maltodextrin (10DE); 100% Maltodextrin (10DE)) and the concentration of Xanthan gum (0.1%; 0,2%; 0,3%). Ascorbic acid content, total carotenoids, phenolic compounds and analysis of antioxidant potential were adopted as dependent variables. A Mini Spray Dryer model MSD 1.0 atomizer from LABMAQ Brazil was used for processing the mixed juice of acerola and ciriguela powder, which operated at an inlet temperature of 140 ° C, flow of liquid 0,60 L/h using 1.2 mm diameter injector nozzle, 30 m3/h airflow and 0.6 bar air pressure. As a result, arabic gum and maltodextrin did not significantly influence the preservation of ascorbic acid and carotenoids. The negative effect of xanthan gum on the content of phenolic compounds was also obtained. Before the analyses performed the wall, material composed of maltodextrin with concentration of 0.1% of xanthan gum proved to be the best condition for it by atomizing the mixed pulp of acerola and ciriguela.Item Glutamina e glutamato como suplemento na alimentação de cães(2020-11-03) Lima, Amanda de Oliveira; Lima, Tayara Soares de; http://lattes.cnpq.br/3100045021780173; http://lattes.cnpq.br/3259486728031987Currently, dogs are considered as true members of the family, and this has led nutritionists to research ingredients and functional foods, with the aim of meeting the needs of different breeds and stages of life in order to improve growth, efficiency in production and immunity, in addition to seeking longevity and welfare of these animals. Glutamine is an amino acid included in the group of non-essential dietary amino acids, but recent studies have shown that it can be considered "conditionally essential" during inflammatory processes and stress situations. Glutamine is essential for rapidly proliferating cells, such as intestinal cells and active lymphocytes. Studies related to the inclusion of glutamine in the diet of monogastrics indicate improvements in the immune status, development of intestinal cells, formation of protein tissue and recovery of other tissues (intestinal and hepatic). The aim of this work was to carry out a literature review on the effects of glutamine and glutamate supplementation on dog food.Item Relatório de Estágio Supervisionado Obrigatório realizado em restaurante de buffet variado(2019) Mendes, Isadora Laranjeira; Veríssimo, Caio Monteiro; http://lattes.cnpq.br/6964505312874925; http://lattes.cnpq.br/1955412020175220