Qualidade microbiológica do resíduo do processamento de pupunha in natura e da farinha produzida em diferentes tratamentos
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Data
2015-03
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Resumo
The agroindustrial waste can be reused by adding in processed foods. However, the
study of microbiological safety of this source of alternative raw material and their safety
for the consumer is required. Thus, this study aimed to evaluate the microbiological
quality, from palm processing sheaths, both in nature and in flour, produced in different
treatments. Were evaluated the growth of populations of B. cereus, coliforms 45 °C and
Salmonella sp. The fresh waste and sanitized flour dry at 60 °C, showed the biggest B.
cereus count and coliform 45 °C development. The sanitized flour dry at 80 °C (SPF-80 °
C) showed the best microbiological result, representing the best treatment for microbial
growth inhibiting in flour, making this, a safer product for human consumption.
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Bainhas foliares, Secagem, Bactris gasipaes Kunth, Coliformes 45°C, Bacillus cereus, leaf sheaths, Bactris gasipaes Kunth, Drying, Bacillus cereus, Coliforms 45°C
Citação
OLIVEIRA, Letícia Freire de et al. Qualidade microbiológica do resíduo do processamento de pupunha in natura e da farinha produzida em diferentes tratamentos. Visão Acadêmica, Curitiba, v. 16, n. 1, p. 89-98, 2015.