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 Uma proposta de sequência didática com o tema cerveja para uma visão afrocentralizada no ensino de Química(2022-10-11) Soledade, Mikaella Pereira da; Simões Neto, José Euzébio; http://lattes.cnpq.br/3560726840212196; http://lattes.cnpq.br/6888938635825571The present work consists of the proposition of a didactic sequence to discuss the content of Carbohydrates, related to Organic School Chemistry, from the Beer theme, considering aspects of an Afrocentralized education, evidencing the origin of the drink in Egypt, where it became popular and became essential to civilization. The proposal was built in four moments, namely: questionnaire of previous conceptions, discussion about beer production and its influence on society, from a simulated jury style debate, discussion about the Afrocentrality of the origin and popularization of beer and a questionnaire final, for evaluation and possible validation of the didactic sequence. We believe that the proposal has the potential to discuss the intended themes and, as a perspective for the future, we think of a possible application of the material in the classroom of the 3rd year of high school, in addition to the reformulation of some moments, especially the last one, a questionnaire, aiming to expand the spaces for debate. We hope, with this work, to contribute to a more contextualized teaching of Chemistry that brings together issues relevant to our society, related to racism and the erasure of knowledge of African origin, as directed by law 10.639/2003.Item 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 Controle microbiológico na produção industrial de cervejas(2022-05-26) Santos, Yuri José da Silva; Lima Filho, José Vitor Moreira; http://lattes.cnpq.br/9476972124107533Item Avaliação de rótulos de cervejas artesanais(2019) Andrade, Rosa Maria Pimentel de; Shinohara, Neide Kazue Sakugawa; http://lattes.cnpq.br/7105928729564845; http://lattes.cnpq.br/5632584286767447Item Cervejaria Ekäut S. A.: observações do processo produtivo de cervejas(2019) Queiroz, João Felipe de Souza; Arruda, Luciana Leite de Andrade Lima; http://lattes.cnpq.br/6140791519234633; http://lattes.cnpq.br/0110579672830094Item Percepção sensorial de consumidores de cerveja tipo pilsen comercializadas na cidade de Recife/PE(2019) Oliveira, Cláudio Roberto Queiroz de; Siqueira, Leonardo Pereira de; http://lattes.cnpq.br/9772792357816313Item Desenvolvimento e caracterização sensorial de uma fruitbeer de pitanga(2019) Vasconcelos, Helena Pereira Pita de; Siqueira, Leonardo Pereira de; http://lattes.cnpq.br/9772792357816313Item Desenvolvimento e caracterização de cerveja artesanal com umbu(2019) Milagres, Filipe César Oliveira; Siqueira, Leonardo Pereira de; http://lattes.cnpq.br/9772792357816313