Avaliação físico-química e sensorial de fermentado de acerola

Fruit processing for beverage production purposes is a way of adding value to the raw material and of raising the farmer s income by increasing the demand. Thus the objective of this work was the production of fermented West Indian cherry beverages and their physicochemical and sensory evaluation. The beverages were produced based on the Brazilian legislation for fermented fruit beverages and wine. The fermented beverages were produced from West Indian cherry pulp (pulper) and juice (press) and sweetened with sugar to obtain three types of beverage: dry, semidry and sweet. The beverages were submitted to the following physicochemical analyses: pH, alcohol, reducing sugars, total reducing sugars, total acidity, volatile acidity, fixed acidity, dry extract, reduced dry extract, alcohol to reduced dry extract ratio, free sulphur dioxide, total sulphur dioxide and turbidity. In the sensory analysis, the beverages were assessed using a 9-point hedonic scale, evaluating the attributes of appearance, odour, flavour and overall assessment. The chemical and sensory results were submitted to an analysis of variance and the means compared using Tukey s test (5%). Both the raw materials (pulp and juice) and the different sugar concentrations (dry, semidry and sweet) interfered in the sensory and physicochemical parameters of the fermented West Indian cherry beverages, the tasters showing preference for the sweetened beverages.

Padronização e melhoria de processos produtivos em empresas de panificação: estudo de múltiplos casos

An important tool for organizational change is the standardization of procedures for developing standards so that companies have greater control, thus providing a broad view of their processes and needs. This paper presents and analyzes a model of standard processes developed by the bakeries in PROPAN (Support Programme Bakery), detailing each stage of deployment to evaluate both its benefits for companies and employees and its shortcomings, to make proposals for improvements. Five bakeries were selected for this multi-case study, whose methodology consists of qualitative research using semi-structured interviews, on-site observations and document analysis. The main positive points of the model are the possibility of standardized recipes and procedures, a large decrease in wasted raw material and a significant increase in worker productivity. The main challenges are the lack of employee and owner commitment to the project, the lack of materials needed for deployment and the resistance of employees to change.

Estudo de adobes melhorados com cimento e adição de resíduos de concreto

Pós-graduação em Engenharia Civil - FEIS

Diversidade sexual e ensino de ciências: buscando sentidos

Pós-graduação em Educação para a Ciência - FC

A colonização agroindustrial do cerrado em Mato Grosso (1970-2000)

Pós-graduação em História - FCLAS

Lixo, conduta humana e a gestão dos insuportáveis

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Teores de nitrogênio no solo e nas frações da matéria orgânica sob diferentes sistemas de produção de milho

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Processamento e caracterização de compósito fibra de sisal/resina epóxi via RTM

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Uso de invertase imobilizada em pó de sabugo de milho para produção de açúcar invertido

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Produção de nanocompósito utilizando diferentes fontes de celulose como reforço

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Mulheres no poder: forma de vida do ator mulher executiva contemporânea na revista VOCÊ S/A

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Resíduo de abacaxi em programa de restrição alimentar qualitativa para suínos pesados

Pós-graduação em Ciência e Tecnologia Animal - FEIS

Estudo das características térmicas e mecânicas de formulações de adesivos PSA HOT MELT contendo variações de borrachas SBC e resinas taquificantes

The properties of the hot melt adhesive pressure sensitive (HMPSA) using an elastomer as a base polymer a copolymer of styrene and butadiene (SBS) and variation of tackifiers resins such as hydrocarbon resins and hydrogenated hydrocarbon were investigated. The formulations were prepared by mixing process within shear. The adhesives prepared were evaluated in test Brookfield viscosity and softening point Ring and Ball to compare the formulations and the influence of variations in raw materials. Infrared analyzes were performed to detect the reactions between the inputs and investigate the chemical interactions of the same properties of the adhesive. In thermal analysis, the assay was performed thermogravimetry (TG) and diferencial exploratory calorimetry (DSC). Were investigated the parameters of the tensile test on each of the formulations. Finally, were analysed comparatively the basic formulations of adhesives with their respective raw materials

Estudo do Comportamento da Viscosidade de Sistemas de Carboximetilcelulose de Sódio e Diferentes Componentes nos produtos para industria alimentícia

Currently, the food market is a great competition. It is no longer unanimously in the CMC powder drinks, as in the past, xanthan gum, always seeking to develop more economic alternatives, such as guar gum. It is clear, therefore, it is of vital importance to understand thoroughly the operation of a particular product in different process conditions and with different materials so that we can develop and adapt both new processes and products to new market reality

Avaliação de qualidade de amidos de mandioca modificados utilizados na fabricação de pão de queijo

The food industry looks for new ways and strategies to standardize the marketing products in the customer market. The modification of the cornflour that are produced in the manufacturing of the cheese bread has been one of the these ways, since some raw materials that are used to make the cornflour present different features in each supplyed allotment. The present research had as a main purpose to analyse such features looking forward to improving the quality of the final product. Thus, some tests were done to verify the pH, humidity and acidity; it was checked the percentage of carbonyl and carboxylic groups and the power of expansion to five different allotments and to farina, for example: pre-gel, natural, expandex farina as the combination of the three cited kinds. After diversifying the allotments, different results were acquired, even to an unique kind of farina and it was not possible to correlate the results of acidity, the percentage of carbonyl and carboxylic groups and the power of expansion. The pH and humidity are proper for each kind of farina. This way, the raw materials that are used for each cheese bread manufacturing must be analysed in each allotment