Características químicas, microbiológicas e sensoriais de leite de cabra congelado

O objetivo deste trabalho foi avaliar as modificações químicas, microbiológicas e sensoriais do leite caprino pasteurizado e congelado durante armazenamento por 90 dias. Foram realizadas análises para caracterização química da matéria prima utilizada nos experimentos (gordura, acidez Dornic, densidade, extrato seco total, pH e ácidos graxos livres-AGL) e caracterização microbiológica (contagem total, psicrotróficos, coliformes totais e fecais). Utilizou-se pasteurização lenta a 63°±1°C por 30 minutos para as amostras de leite seguido de armazenamento em freezer à temperatura de -18°C±1°C. Nos tempos 0, 30, 60 e 90 dias de congelamento foram efetuadas análises químicas (pH, acidez e AGL), microbiológicas (contagem total, psicrotróficos e coliformes) e sensoriais (sabor e aroma característico, sabor e odor estranho e aparência geral). Também, realizou-se análise sensorial do leite nos tempos zero e com 90 dias de armazenamento, após descongelamento e homogeneização em liquidificador por dois minutos. Foi observado que o congelamento prolongado do leite pasteurizado não alterou significativamente suas características químicas e microbiológicas. Apenas a acidez apresentou decréscimo significativo. No entanto, a qualidade do leite do ponto de vista sensorial apresentou modificações significativas, com perdas de sabor e aroma característicos e declínio acentuado da aparência geral durante o armazenamento. A homogeneização do leite em liquidificador, após o descongelamento melhorou a aparência geral e a aceitação do produto pela equipe de provadores.

Nota científica: teste de aceitação de bebida mista de soja e amora

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

Análise do mercado do abacaxi comercializado na CEAGESP - São Paulo

A disponibilidade de informações relativas à oferta, preços e sazonalidade do abacaxi é um fator de interesse tanto para produtores quanto para atacadistas, pois podem contribuir para melhor planejamento da época de colheita e comercialização. Dessa maneira, o presente trabalho buscou conhecer a sazonalidade do preço e da quantidade do abacaxi comercializado na CEAGESP - SP, no período de setembro de 2005 a março de 2006. Foram obtidos através de entrevistas aos atacadistas, dados referentes à origem de cada cultivar em estudo, o preço pago ao produtor, o preço de venda praticado pelos atacadistas e a quantidade de frutos recebida no dia. Com o objetivo de compreender o processo de comercialização das cultivares de abacaxi 'Smooth Cayenne' e 'Pérola', foram aplicados questionários aos vendedores de três empresas atacadistas. Através das informações obtidas, sugere-se aos produtores de abacaxi 'Smooth Cayenne' o escalonamento da produção no período de novembro a fevereiro, preferencialmente de maneira associativista. Os três atacadistas de abacaxi entrevistados vislumbram uma estabilidade na quantidade comercializada de abacaxi na CEAGESP, com previsão de crescimento para a cultivar 'Pérola' e redução para a cultivar 'Smooth Cayenne'. No período de 12 de setembro de 2005 a 20 de março de 2006, observou-se uma estabilidade de preços pagos ao produtor para ambas as cultivares, com elevação de preços entre os dias 23 de janeiro a 06 de março de 2006 para a cultivar 'Pérola' e entre os dias 06 de fevereiro a 06 de março de 2006 para a cultivar 'Smooth Cayenne'. Os atacadistas consideram a cultivar 'Smooth Cayenne' mais valorizada nos meses de novembro a janeiro e a cultivar 'Pérola' de março a junho e de novembro a dezembro. Pelo cenário de estabilização do mercado de abacaxi, torna-se fundamental a garantia de sabor monitorada pelas associações de produtores em parceria com o Centro de Qualidade em Horticultura (CQH - CEAGESP) e atacadistas, com destaque para a cultivar 'Smooth Cayenne'.

Obtenção e caracterização de farinha de frutas e vegetais através do uso de um sistema de secagem solar de baixo custo

In this work a solar drying system for food dehydration was developed. It is a direct exposition drying apparatus that uses solar energy to heat the circulating air. First, the construction and assembly of this apparatus was described, in which was used scrap wraps of used tires for thermal insulation, allowing the reuse of solid waste, being an ecologically correct recycling option. After, the results obtained in experiments for cashew drying showed the thermal and economical feasibility of the proposed solar drying system, focusing on the process of flour production and in its chemical characterization. It was also demonstrated the social importance of this production for socially excluded people, since the value added to this fruit, in relation to its in nature form, may represent an option for job and income generation. The main features of the proposed dryer are its low cost and its easy fabrication and assembly process. After cashew drying, the obtained product was processed into flour by using a knife mill and it was added crushed rapadura to reduce the rancid taste caused by tannin

Caracterização físico-química, reológica e sensorial de iogurte obtido pela mistura dos leites bubalino e caprino

Milk from different animals can be used for dairy production. Yoghurt is a popular fermented milk product and considered to be one of the greatest importance in terms of consumer acceptance and consumption. The present research deals with the production of strawberry set-type yoghurt by mixing goat and buffalo s milk and it has the objective of taking advantage of the intrinsic characteristics of each milk to produce a final product with desirable attributes. It was conducted by analyzing five experimental groups with different proportions of goat and buffalo s milk: C 100% goat s milk; 7C3B - 70% goat s milk and 30% buffalo s milk, 5C5B - 50% goat s milk and 50% buffalo s milk, 3C7B 30% goat s milk and 70% buffalo s milk; B - 100% buffalo s milk. Each group was evaluated for total solids content and the acidification profile was monitored every 30 minutes by pH analysis. The yoghurt samples were analyzed for physical-chemical (pH, acidity, protein, fat, total and reducing sugars, ash and total solids), rheological (syneresis and viscosity) and sensory characteristics (appearance, odor, consistency and flavour). Samples with higher percentual of bubaline milk reached Vm faster, but the time necessary for pH 4.6 (Te) were similar between groups. Statistical differences (p<0.05) were observed for fat and total solids content of yoghurt, with superior values for groups higher proportions of buffalo s milk. The parameters of behavior reached by the model of Ostwald of Waale pointed yoghurt samples as non-Newtonian and pseudoplastic fluids. Yoghurt made only with goat s milk (C) had higher values (p<0.05) for syneresis, which can be explained by its fragile coagulum. Additionally, this group also had the lowest sensory scores for the attributes consistence and taste, while bubaline yoghurt (B) obtained the best acceptance indexes for all of the appraised parameters

Efeito de variáveis de processo no tempo de fermentação e na concentração das dicetonas vicinais totais

Among the main challenges in the beer industrial production is the market supply at the lowest cost and high quality, in order to ensure the expectations of customers and. consumers The beer fermentation stage represents approximately 70% of the whole time necessary to its production, having a obligatoriness of strict process controls to avoid becoming bottleneck in beer production. This stage is responsible for the formation of a series of subproducts, which are responsible for the composition of aroma/bouquet existing in beer and some of these subproducts, if produced in larger quantities, they will confer unpleasant taste and odor to the final product. Among the subproducts formed during the fermentation stage, total vicinal diketones is the main component, since it is limiting for product transfusion to the subsequent steps, besides having a low perception threshold by the consumer and giving undesirable taste and odor. Due to the instability of main raw materials quality and also process controls during fermentation, the development of alternative forms of beer production without impacting on total fermentation time and final product quality is a great challenge to breweries. In this work, a prior acidification of the pasty yeast was carried out, utilizing for that phosphoric acid, food grade, reducing yeast pH of about 5.30 to 2.20 and altering its characteristic from flocculent to pulverulent during beer fermentation. An increase of six times was observed in amount of yeast cells in suspension in the second fermentation stage regarding to fermentations by yeast with no prior acidification. With alteration on two input variables, temperature curve and cell multiplication, which goal was to minimize the maximum values for diketones detected in the fermenter tank, a reduction was obtained from peak of formed diacetyl and consequently contributed to reduction in fermentation time and total process time. Several experiments were performed with those process changes in order to verify the influence on the total fermentation time and total vicinal diketones concentration at the end of fermentation. This experiment reached as the best production result a total fermentation time of 151 hours and total vicinal diketone concentration of 0.08 ppm. The mass of yeast in suspension in the second phase of fermentation increased from 2.45 x 106 to 16.38 x 106 cells/mL of yeast, which fact is key to a greater efficiency in reducing total vicinal diketones existing in the medium, confirming that the prior yeast acidification, as well as the control of temperature and yeast cell multiplication in fermentative process enhances the performance of diketones reduction and consequently reduce the total fermentation time with diketones concentration below the expected value (Max: 0.10 ppm)

Análise técnica e econômica do processo de obtenção de espaguetes com adição de farinha de trigo integral e farinha de linhaça

This work studies the fabrication of spaghetti through the process at high temperatures through the use of flour added to flour and flaxseed meal, with the aim of evaluating the final product quality and estimate the cost of production. The values of moisture, ash, protein, wet gluten, gluten index, falling number and grain of flour and mixtures to test to be the possible use in mass manufacturing and technological criteria for compliance with current legislation. Spaghetti noodles type were manufactured by adding 10% and 20% flour and 10% and 20% flaxseed meal with performance of physical-chemical, sensory and rheological properties of the products. Further analysis was performed on the product acceptance and estimation of production cost in order to create subsidies to enable the introduction of products with greater acceptance and economic viability in the market by the food industry. On the rheology of the product test was cooking the pasta, specifying the volume increase, cooking time and percentage of solid waste. In the sensory evaluation was carried out the triangular test of product differentiation with 50 trained judges and acceptance testing by a hedonic scale with evaluation of the aspects color, taste, smell and texture. In defining the sensory profile of the product was performed with ADQ 9 judges recruited and trained at the factory, using unstructured scale of 9 cm, assessing the attributes of flavor of wheat, flax flavor, consistency, texture of raw pasta, raw pasta color and color of cooked pasta. The greater acceptance of product quality was good and the pasta with 20% flour, 10% followed by the full product, 10% and 20% flaxseed characterized the average quality of the criterion of loss analysis of solids, together with mass full commercial testing. In assessing the estimated cost of production, the two products more technologically feasible and acceptable (20% whole and 10% flaxseed) were evaluated in high temperature processes. With total cost of R $ 4,872.5 / 1,000 kg and R $ 5,354.9 / 1,000 kg respectively, the difference was related to the addition of lower inputs and higher added value in the market, flour and flaxseed meal. The comparative analysis of cases was confirmed the reduction in production time (10h), more uniform product to the drying process at high temperature compared to conventional

Diagnóstico regional do processo de queijo coalho comercializado em Natal/RN

Coalho cheese is a typical product of the Northeastern Brazil, which is consumed both raw and cooked. The present work aimed to study the characteristics of artisanal and industrial processes in the production of coalho cheese sold in Natal / RN in order to evaluate its quality and consumer s profile. Four artisanal cheeses plants were monitored and a questionnaire was sent to different cheese industries. Besides this, eight cheese samples (four artisanal and four industrial) were evaluated in regard to the microbiological quality, physical-chemical and sensory attributes. The sensory acceptance was evaluated by using 108 non-trained panelists by using the hedonic scale. The consumer s profile survey was applied to 400 consumers of coalho cheese. The lack of hygiene control was detected at the artisanal cheese production, which uses raw milk as its raw material. Research has shown that the industrialized cheeses are made from pasteurized milk provided by their own production or by a third party, as observed in cheese making dairies. In general, the results indicate variation in the manufacturing process of coalho cheese, which results in the lack of product standardization. Regarding the physical-chemical analysis, most artisanal and industrial samples presented moisture content between 36 and 40 %, classified as medium moisture cheese, which is the only parameter that showed no significant difference (p>0.05). However, the water activity (Aw), pH and acidity results differed significantly. All artisanal samples showed coliform contamination at 35 °C, which confirms the poor hygienic conditions. In regard to coliforms at 45 °C, 75 % of artisanal coalho cheese samples had value higher than 103 MPN / g, a value above the lawful limits determined by RDC nº 12. Fifty percent of industrial coalho cheese samples showed coagulase-positive Staphylococcus values above the limit allowed by the RDC nº 12, indicating poor handling. The sensory evaluation revealed that the taste was the only parameter that showed significant difference, and this difference was only between two industrial brands. The consumer s survey showed that the coalho cheese flavor is the most important reason for buying this kind of cheese. Although coalho cheese is mainly bought in supermarkets, open street markets and country shops are still important selling points. It is concluded that there is no coalho cheese standardization in the RN state, which leads to variations in physical-chemical and sensory attributes. Moreover, it is necessary greater hygiene control in the production and handling procedures of coalho cheese.

Efeito do ácido lático sobre as características microbiológicas, físico-químicas e sensoriais na carne do sol

The dried beef is a food traditionally eaten by Northeastern and has an extensive trade in the city of Natal-RN. It is usually produced in an empirical manner, without any standardization in production. Characterized as partially dehydrated meat product, so that the activity of water present is not sufficient to prevent microbial growth, degradation or the production of microbial toxins. The guarantee that the market dried beef is to provide a quality product hygienic, microbiological, physicochemical and sensory stable and adequate for the safety and consumer satisfaction, which has been increasingly attracted to food with natural preservatives. Thus, the meat industries are replacing the current seasonings and natural preservatives for similar, with it without affecting the shelf life of products. Lactic acid has been used to meet these requirements. In this sense, this study aimed to evaluate the effect of lactic acid on the physico-chemical, microbiological and sensory, besides knowing the consumer profile of dried meat of the City of Natal / RN. The results demonstrated that the use of lactic acid in concentrations of 1% and 2% during the processing of dried meat, had statistically significant effect (p < 0.05) on the physico-chemical (pH and water activity) and consequently reduced the microbial count does not alter the taste of the new product developed. Regarding the results on the consumer profile, it was found that the majority of respondents (71.75%) did not observe the presence of the stamp of the Federal Inspection Service (SIF) to buy this meat food that 81.55% of consumers check the hygiene conditions of the site and handlers, however, a large proportion of respondents not concerned with the guarantee of origin of typical regional products featuring a hazard to food safety for consumers of the city of Natal-RN

Estudo da reidratação do feijão verde (Vigna unguiculata L. Walp) desidratado por micro-ondas com e sem pré-tratamento osmótico

The green bean has organoleptic and nutritional characteristics that make it an important food source in tropical regions such as the Northeast of Brazil. It is a cheap source of protein and important for nutrition of rural population contributing significantly in subsistence farming of the families from Brazil s northeast. It is consumed in entire region and together with the dry meat and other products composes the menu of typical restaurants, being characterized as an important product for economy of Northeast. The green bean is consumed freshly harvested and has short cycle, being characterized as a very perishable food, which hampers your market. The drying method is an alternative to increase the lifetime and provide a reduction volume of this product making easier your transportation and storage. However is necessary to search ways of drying which keep the product quality not only from the nutritional standpoint but also organoleptic. Some characteristics may change with the drying process such as the coloring, the rehydration capacity and the grains cooking time. The decrease of drying time or of exposure of the grains to high temperature minimizes the effects related with the product quality loss. Among the techniques used to reduce the drying time and improve some characteristics of the product, stands out the osmotic dehydration, widely used in combined processes such as the pretreatment in drying food. Currently the use of the microwaves has been considered an alternative for drying food. The microwave energy generates heat inside of materials processed and the heating is practically instantaneous, resulting in shorter processing times and product quality higher to that obtained by conventional methods. Considering the importance of the green beans for the Northeast region, the wastefulness of production due to seasonality of the crop and your high perishability, the proposal of this thesis is the study of drying grain by microwaves with and without osmotic pretreatment, focusing on the search of conditions of processes which favor the rehydration of the product preserving your organoleptic characteristics. Based on the analysis of the results of osmotic dehydration and dielectric properties was defined the operating condition to be used in pretreatment of the green bean, with osmotic concentration in saline solution containing 12,5% of sodium chloride, at 40°C for 20 minutes. The drying of green bean by microwave was performed with and without osmotic pretreatment on the optimized condition. The osmotic predehydration favored the additional drying, reducing the process time. The rehydration of dehydrated green bean with and without osmotic pretreatment was accomplished in different temperature conditions and immersion time according to a factorial design 22, with 3 repetitions at the central point. According to results the better condition was obtained with the osmotically pretreated bean and rehydrated at a temperature of 60°C for 90 minutes. Sensory analysis was performed comparing the sample of the green bean in natura and rehydrated in optimized conditions, with and without osmotic pretreatment. All samples showed a good acceptance rate regarding the analyzed attributes (appearance, texture, color, odor and taste), with all values above 70%. Is possible conclude that the drying of green bean by microwave with osmotic pretreatment is feasible both in respect to technical aspects and rehydration rates and sensory quality of the product

As Ciências Espaciais, o saber e o fazer docente no ensino fundamental

This study aims to include topics related to Space Science in elementary education from an experiment that aims to rescue the science teachers in public schools of São Tomé, RN, a taste for experimentation and exploration of advanced technologies. During this research with teachers found that they knew enough about the subject, but this knowledge was restricted to the events disclosed by the media. Regarding scientific knowledge, that same surface, they had many conceptual difficulties which hindered the approach of these topics in their classes. To overcome this difficulty, a workshop was held where teachers had the opportunity to discuss the historical aspect of Space Science, some physical concepts related to it, and the conduct of experiments with PET bottle rockets that recover from the curiosity typical of how the science. The results were outlined in the form of Planning Didactic built by teachers and using themes related to space science, from there, discussing content already provided in the composition of the schools curriculum. Therefore, this work allowed the teachers a minimum training required for them to not only reproduce, but readjusted and build, from this, their own paths in the classroom at the fundamental level

A vária máscara de Joana : melancolia em perto do coração selvagem

Entitled Joana s several mask: the melancholy in Perto do coração selvagem, the work is divided in six parts: the first one consists of the elaboration of a theoretical sketch about the melancholy that it offers the presuppositions that orientate the work, it is a short introduction about the study of the melancholy, a report until our time, the against-depressive ones and the arrival of the melancholy in Brazil and their particularities; the second part raises the theme of the melancholy, deepening its conception until what is called creative melancholy spread by Walter Benjamin, it serves as anchor for Clarice s writing and as a potential force for the processes lived by the characters of this writer; the third part examines Clarice Lispector s method emphasizing important points of production related to the theme of the melancholy, her style is the psychological analysis; the last one parts (fourth, fifth and sixth parts) are divided in topics that illustrate the conflicts, in most of the time contradictory, of the protagonist Joana, as well as, her difficult interaction with the things and the people that surround her. The fragmentary writing, the being's essential searches, the proximity with the death, the multiplicity of voices of feminine, De profundis, surrealist images, the incessant search for the thing , trips, epiphany, the flaw in the language, the taste of the badly, everything starting from melancholy - transformation and creation tool. The work about melancholy (Freud, Benjamin, Kristeva), it s place of ambiguous and contradictory movements. It is a trip that leads to several corporal and psychological sensations of Joana, enigma-scenes to be deciphered and conflicting images that make you wake up for a critical vision of the modern society. Since the beginning, something pulses without stopping, an incessant memory and the search for something that is lost. We are before recyclings of the interior/exterior, pain/pleasure, visions, abyss, ecstasy in the future and an exit through the melancholic light

O imaginário da mediunidade no processo de escritura em Fernando Pessoa

The answer to creating a fictional world? Repulsion or form of reaction to an outside world? Mental illness, whose brand can be symbolic simulation or depersonalization? Hard to take a stand when the deed is a poet Fernando Pessoa as what is at stake. Notes Schlafman Léo (1998) who, at the age of 20 years, Fernando Pessoa wrote in English, in his diary, "One of my mental complications is the fear of madness, which in itself already is crazy." What rid of madness, notes Robert Bréchon (1986), was the taste of the game and was playing it for your writing. Even though it has rid the madness, the poet does not quit seeking explanations - or provide it - for the phenomena much bother him, or defined.'s where we come across the alignment of Fernando Pessoa within philosophical as occultism and reading about psychological and mental disorders treated. paths were pursued by him to explain the existence of his heteronyms and its entry process. This work therefore presents main objective: to analyze the personal papers of Fernando Pessoa, whose outstanding feature is the presence of occult and alleged mediumship demonstrations held in response to non-literary and heteronímicas. Therefore, I focused on specific goals, which are: a) to study the speech of Fernando Pessoa on his mediumship / occult b) analyzing specific texts that are, for the poet, psychic demonstrations, c) study of a series of excerpts personal letters in which Fernando Pessoa suggested to be a medium. Admittedly, this essay will touch many arguments already made by scholars and experts of Fernando Pessoa, but consider the possibility of developing issues and contribute to the critical fortune of the poet. We assume that announces the Portuguese scholar Jerome Pizarro (2006), one of the greatest scholars of the work Pessoan: those interested in Fernando Pessoa be lost in the maze created by him. It is the image of a person-Minotaur, devouring all but, holding us in its labyrinthine tessitura, as marked by mystery. Will draw on our analysis, a theory aligned themselves to objects of research, whose main authors are Sigmund Freud (1908) Carl Jung (1991.1996). Gaston Bachelard (1996), Helena Blavatsky (2008), among others

O discurso do grotesco na mídia digital

This study presents our research on the discourse of the grotesque in digital media, specifically in two blogs. We rely on the theoretical-conceptual and methodological discourse analysis of the French School. We analyzed a set of posts in the following blogs: Eu Sou Ryca and Cleycianne, and we did it based on some propositions on the discourse of the grotesque by Mikhail Bakhtin (1999a), Muniz Sodré and Raquel Paiva (2002), Wolfgang Kayser (2003) and Mary Russo (2000). The expressions of the grotesque analyzed in the blogs Eu Sou Ryca and Cleycianne result predominantly in humorous effect, obtained by means of irony and parodization, which calls for ridicule and relegation, through a strong tension between the beautiful and the ugly, the socially acceptable and the aberration, the taste for the strange and the aesthetically striking. The grotesque appears initially as a significant feature of ornamental paintings found in Roman caves in the late fifteenth century, and today it can be seen permeating from sculptures, paintings, literary works, talk shows for television, videos hosted in cyberspace, specifically in the collective domain of weblogs. This work seeks to analyze how the discourse of the grotesque constitutes the humorous process in its insertion in cyberspace

Análise tempo-intensidade dos estímulos doce e amargo de extrato de folhas de estévia [Stevia rebaudiana (Bert.) Bertoni] em doçura equivalente a sacarose

O extrato de folhas de estévia (Stevia rebaudiana Bertoni) é o único edulcorante utilizado na substituição da sacarose, que pode ser produzido totalmente no Brasil. O objetivo deste estudo foi determinar os comportamentos de características temporais dos estímulos doce e amargo da estevia em doçuras equivalentes a soluções de sacarose (DESS) a 3 e 10%. As curvas tempo-intensidade (T-I) para cada substância foram coletadas utilizando-se o programa Sistema de Coleta de Dados Tempo-Intensidade - SCDTI para Windows, onde os provadores registravam com auxílio do mouse a percepção de cada estímulo solicitado em função do tempo, para cada amostra. Os parâmetros das curvas T-I coletados foram: tempo de intensidade máxima (TImax), intensidade máxima (Imax), tempo onde a intensidade máxima começa a declinar (Td), tempo de platô (Platô), área sob a curva (Área) e tempo total de duração do estímulo (Ttot). Os parâmetros Td, Ttot, Área e Platô das curvas T-I para o estímulo doce nos dois níveis de doçura foram significativamente superiores para estévia, enquanto TImax e Imax foram significativamente menores (p£0,05), sendo que as diferenças entre os valores para as duas substâncias foram muito maiores a DESS a 10%. A sacarose não apresentou nenhum registro para o estímulo amargo tanto a 3 como a 10%, enquanto a estévia apresentou curvas T-I características, com intensidade e o tempo total de duração dependente da concentração.