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 Diferenciação de parâmetros físico-químicos, cromáticos e sensoriais de cafés arábica e blend arábica/conilon(2024-09-23) Lorena, Ana Luiza de Souza; Arruda, Luciana Leite de Andrade Lima; http://lattes.cnpq.br/6140791519234633; http://lattes.cnpq.br/3694576364032253Item Bolos nipo-lusitano: origem, tradição e contemporaneidade(2022-10-05) Castro, Gabriela de Macêdo; Shinohara, Neide Kazue Sakugawa; http://lattes.cnpq.br/7105928729564845; http://lattes.cnpq.br/6467479415440696Item A harmonização dos vinhos do Vale do São Francisco e a gastronomia pernambucana(2023-09-13) Santos, Caroline Brasiliano dos; Arruda, Luciana Leite de Andrade Lima; http://lattes.cnpq.br/6140791519234633; http://lattes.cnpq.br/6771175335724761Item Desenvolvimento e avaliação sensorial de brownie com uso do resíduo da fabricação de cerveja(2023-09-22) Moura, Júlio César das Chagas; Arruda, Luciana Leite de Andrade Lima; http://lattes.cnpq.br/6140791519234633; http://lattes.cnpq.br/0269484601801425Item Avaliação sensorial de mojito artesanal e industrial(2023-09-15) Carvalho, Arshiley de Oliveira; Arruda, Luciana Leite de Andrade Lima; http://lattes.cnpq.br/6140791519234633Item Fontes de lipídeos associados à palma forrageira sobre as características sensoriais da carne ovina(2022-10-07) Nascimento, Thaís Fernanda do; Guim, Adriana; http://lattes.cnpq.br/5179137865818915; http://lattes.cnpq.br/5238680527935892The search for food that meets commercial and healthier requirements has created a greater search for meat of higher quality and nutritional value. In this paper, the goal was to evaluate the effect of diets with different lipid sources associated with forage palm on the sensory characteristics of sheep meat. The research included 39 male animals, without a defined racial pattern, castrated, 4 months old and an average initial weight of 22 kg. The experiment took place in the Department of Animal Science, sheep and goat farming sector of the Universidade Federal Rural de Pernambuco, located in Recife, Pernambuco. The treatments consisted of Tifton Hay and Forage Palm as forage, and ground corn, wheat bran and mineral salt as concentrate. In the experimental diet, cottonseed, corn germ and coconut cake were inserted in the concentrated feed. The animals were housed in individual suspended stalls, containing feeders and drinkers, distributed in a covered shed. The experiment lasted 60 days, with the first 30 days aimed at adapting the animals to diets, facilities and management. The last 30 days were devoted to data collection and evaluations. From the Longissimus lumborum muscle, the characteristics, sensory attributes and commercial value of sheep meat were evaluated. The diets utilized with lipid sources did not show significant differences in the sensory characteristics of sheep meat (P>0.05), showing a positive positioning of the evaluators regarding purchase intention, which makes it a good alternative for lambs in the termination phase.Item Desenvolvimento e análise física de pão sem glúten com diferentes fermentos(2022-05-26) Ferreira, Pedro Vinícius Duarte; Panetta, Monica Helena; http://lattes.cnpq.br/0760135351368402; http://lattes.cnpq.br/9220472695228796Item 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/4535561099918083Beer 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.Item Ureia em substituição ao farelo de soja: características físico-químicas e sensoriais da carne ovina(2021-02-25) Medeiros, Nubia Maria Guedes; Soares, Luciana Felizardo Pereira; http://lattes.cnpq.br/4071178363761831; http://lattes.cnpq.br/6850524310715861Feeding is a determining factor in the sensory characteristics of meat, with the aim of evaluating the influence of partial replacement of soybean meal with urea in diets with Mexican elephant ear palm on the physical and sensory characteristics of sheep meat. Forty Santa Inês male sheep, 4 months of age and average initial weight of 22 ± 1.0 kg, were used, distributed in a randomized block design. The experimental diets consisted of Mexican Elephant Ear palm (Opuntia stricta Haw), tifton hay (Cynodon dactylon (L.) Pers), soybean meal (Glycine max (L.)), ground corn, urea and mineral salt. The treatments consisted of increasing levels of urea (0%, 0.8%, 1.6% and 2.4%) to replace soybean meal. The variables analyzed were: determined physical attributes, such as shear force, color, water retention capacity and cooking weight losses, chemical parameters (moisture, protein, lipids and mineral matter) and sensory aspects of color, aroma, flavor, softness, juiciness and global 9 acceptance of sheep meat. The levels of substitution of soybean meal for urea did not influence the chemical characteristics, pH, water retention capacity, shear strength, color, allowed acceptable values in sensory attributes such as general appearance, color, characteristic sheep aroma, strange aroma, tenderness, juiciness and characteristic sheep flavor (P> 0.05), while increased levels provided less cooking loss (P <0.05) and less strange flavor (P <0.05) in physical and sensory characteristics, respectively. It is recommended to replace soybean meal with up to 2.4% urea in diets for sheep as it does not alter the physical, chemical and sensory characteristics of the meat product, making it an alternative source of protein synthesis.Item Avaliação sensorial dos Filés de Robalo cultivados em diferentes salinidades(2019-12-05) Silva Neto, Nelson Gomes da; Oliveira Filho, Paulo Roberto Campagnoli de; http://lattes.cnpq.br/8043850276929205; http://lattes.cnpq.br/5545912698297606