Mestrado em Ciência e Tecnologia de Alimentos (EA)
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Item Influência do tempo de estocagem de leite cru refrigerado sobre a presença de CMP (Caseinomacropeptídeo)(Universidade Federal de Goiás, 2007) Amorim, Henrique Esteves; Mesquita, Albenones José de; http://lattes.cnpq.br/3180029815183858; Nicolau, Edmar Soares; http://lattes.cnpq.br/9601723963736071; Moura, Celso José de; http://lattes.cnpq.br/6006558807438442With the objective to evaluate the influence of the stockage time on the presence of CMP (caseinmacropeptide) in raw milk the raw material after reception for the dairy industrie was cooled, 4 °C, and stored in 20.000 L isothermal horizontal tank. The tank remained sealed up during the 72 hours of stockage and in this period the access to this only for collection of samples with intention was allowed to carry through analyses physicist- chemistries, microbiological (counting psychrotrophics aerobic) and of chromatography in HPLC (for whey detention). After the stockage for 72 hours raw milk was destined to the manufacture of Prato cheese. The Prato cheese was submitted the analyses of humidity, chloride and pH, sensorial income and for the quantitative descriptive analysis. One evidenced that the time of stockage of 72 hours is enough for the indication of false positive of whey presence. To long of the storage time the growth of the counting of psychrotrophics, - 6,29 x 105 1,99 x 105 the whey since these microrganismos are the responsible ones for proteolysis of κ-casein. Proteolysis promoted by psychrotrophics is preoccupying for the dairy industry since it can indicate false positive of fraudulent addition of whey to raw milk besides having an inadequate raw material for production of milky derivatives. The analyses physicist- chemistries and of cheese income Prato show that the cooled raw milk use in the production of related queijo did not modify the quality standards, identity and of market of such product. The quantitative descriptive analysis showed that samples that samples of produced Prato cheese with raw milk cooled storaged by 72 hours can negative influence in the attributes flavor bitter taste and elasticity for proteolysis of the casein. UFC/mL, is correlated estatistically with the evolution of the text ofItem Volumes e curvaturas médias na geometria de Finsler:superfícies mínimas(Universidade Federal de Goiás, 2012-04-16) Chavéz, Newton Mayer Solorzano; Souza, Marcelo Almeida de; http://lattes.cnpq.br/1343419041226215In Finsler geometry, we have several volume forms, hence various of mean curvature forms. The two best known volumes forms are the Busemann-Hausdorff and Holmes- Thompson volume form. The minimal surface with respect to these volume forms are called BH-minimal and HT-minimal surface, respectively. Let (R3; eFb) be a Minkowski space of Randers type with eFb = ea+eb; where ea is the Euclidean metric and eb = bdx3; 0 < b < 1: If a connected surface M in (R3; eFb) is minimal with respect to both volume forms Busemann-Hausdorff and Holmes-Thompson, then up to a parallel translation of R3; M is either a piece of plane or a piece of helicoid which is generated by lines screwing along the x3-axis. Furthermore it gives an explicit rotation hypersurfaces BH-minimal and HT-minimal generated by a plane curve around the axis in the direction of eb] in Minkowski (a;b)-space (Vn+1; eFb); where Vn+1 is an (n+1)-dimensional real vector space, eFb = eaf eb ea ; ea is the Euclidean metric, eb is a one form of constant length b = kebkea; eb] is the dual vector of eb with respect to ea: As an application, it give us an explicit expression of surface of rotation “ forward” BH-minimal generated by the rotation around the axis in the direction of eb] in Minkowski space of Randers type (V3; ea+eb):Item Avaliação e caracterização das propriedades filmogênicas de proteínas do soro de leite submetidas à irradiação e modificação de pH(Universidade Federal de Goiás, 2014-02-14) Fernandes, Ana Paula Stort; Souza, Adriana Régia Marques de; http://lattes.cnpq.br/3723989528702465; Cavallieri, Ângelo Luiz Fazani; http://lattes.cnpq.br/3986729217794435; Souza, Adriana Régia Marques de; Gonçalves, Maria Ássima Bittar; Silva, Flávio Alves da; Cavallieri, Ângelo Luiz FazaniThe packages comprise a large part of the daily disposal of household waste and these household waste are the most impactful to the environment. The development of biodegradable packaging material, seeking to replace synthetic polymers, is an approach used in an attempt to reduce the environmental impact caused by the very slow degradation of synthetic material packages. It is known that the development of biomaterials, applicable to various industries technology in the area of packaging, gaining particular attention on the issue of preserving the environment. The aim of this study was to develop a biodegradable films of whey protein irradiated subjected to pH modification, and evaluate their mechanical, optical, structural and barrier properties. The experiment was conducted in the Department of Food Engineering, College of Agronomy, Federal University of Goiás (UFG), located in Goiânia (GO). The protein concentrate, whey was supplied by the Argentine company Arla Foods. Statistical analysis was performed by analysis of variance (ANOVA) and Tukey test (p ≤ 0.05). The computer program Version 2.15.1 R (Vienna, Austria) was used for calculations. In the experiment, all analyzes were performed with three replicates read in triplicate except mechanical tests, in which three replicates were read nine times. It was found that the whey protein had an excellent alternative for the production of biodegradable films. The films were presented translucent, yellowish, with no tendency green and red colors. Movies pH 8.5 had opacity values increased with increasing doses of radiation. The films showed values of pH 5.5 solubility in water below the other, due to the proximity of the isoelectric point of proteins from whey. The pH modification and irradiation process can serve as an alternative to changing the mechanical properties of films based on whey protein concentrate milk and therefore represented an alternative raw material in the preparation of biodegradable films.Item Condições de encharcamento sobre a qualidade de arroz parboililzado cultivado em terras altas(Universidade Federal de Goiás, 2009-11-16) Fonseca, Flávia Araújo da; Soares Júnior, Manoel Soares; http://lattes.cnpq.br/0920319108540253The technique of parboiling represents more than 20% of the total rice industrialized in Brazil, and that this portion is increasing need for improvements in it processing. The parboiled rice is nutritional and economic advantages, and various changes that this process causes the grain are linked to the techniques employed. Inefficiencies and inexperience in the actions not only negate the advantages described, such as reducing the nutritional value of cereal. Therefore, it is necessary to adjust the operational parameters to the characteristics of raw material, in order to obtain success in the process, because the isotherms of hydration depends on several factors and different for each cultivar and each bit pattern. This study aimed to establish whether there is the influence of the variable soaking (temperature and immersion time) on the quality technology (absorption rate of water content, dry solids and pH of the water immersion of soaking; index opening shell of the grains, degree of polishing, the income benefit, whole grain, defect analysis, color and test firing), chemical moisture, ash, crude proteins, crude fiber, lipids, carbohydrates, minerals and amylose content) and sensory cultivars upland rice cultivars BRS Primavera and BRS Sertaneja. For each cultivar was used a central composite rotational design (DCCR), which includes a factor of 22 over three replications at the central point and axial 4, totaling 11 treatments. As the temperature increased (mainly at the gelatinization temperature) and immersion time increased: the rate of water absorption, the rate of opening of the shell of the grains, the degree of polishing, the income benefit, income integer, the incidence of damaged grains, bananas and whole grains and translucent became easier to visualize the stained grains and chopped, the values of L *, b *, a * and ∆E *. The parboiled rice cv. BRS Primavera showed higher ash content, however the phosphorus, manganese, potassium and zinc did not change and the magnesium, calcium and copper reduced compared to white rice. For cv. BRS Folk parboiled rice had a higher content of ash, protein, fat and fiber, but the amount of manganese, potassium and zinc did not change compared to white rice. The levels of magnesium, calcium and copper reduced and phosphorus increased. The samples had grains loose and soft, higher yield and cooking time that the samples of white rice. Global acceptance of parboiled cooked values were constant between the two cultivars, ranging in scale adopted between indifferent and like moderately.Item Qualidade nutricional e valor protéico da amêndoa de baru em relação ao amendoim, castanha-de-caju e castanha-do-pará(Universidade Federal de Goiás, 2009-07-03) Freitas, Jullyana Borges de; Naves, Maria Margareth Veloso; http://lattes.cnpq.br/6563181057140270The aim of this study was to characterize the chemical composition of the roasted baru almond, which is derived from different native plants in the west of the State of Goiás, and to compare its protein quality to that of the peanut, cashew nut and Brazil nut. Standardized methods were used to determine centesimal composition, amino acid profile, fatty acids and mineral content. The experiment was carried out with 42 male weanling Wistar rats. The animals were randomly assigned into seven groups. The experiment lasted fourteen days. The diets were formulated according to AIN-93G, six diets with 10% protein: CAS7 (7% lipid casein), CAS15 (15% lipid casein), BA (baru almond), PN (peanut), CN (cashew nut), BN (Brazil nut) and a protein-free diet. The consumption was controlled according to the energy value of the diets. The protein value was estimated using NPR (Net Protein Ratio) and PDCAAS (Protein Digestibility-Corrected Amino Acid Score). The seeds and nuts are sources of proteins (16.3 to 32.3g.100g-1) and lipids (42.7 to 57.9g.100g-1). The protein content of baru almonds varied significantly (Tukey, p<0.05) between plants (24.2 to 31.9g.100g-1). The amino acid profile of baru almonds also varied significantly between plants. Lysine (Limiting Essential Amino Acid - LEAA of 43% to 72%) and sulfur amino acids (LEAA of 78% to 90%) were the limiting amino acids, according to the WHO/FAO/UNU standard for school children. The best 6: 3 fatty acid ratio (9: 1) was found in the baru almond, which is rich in iron (3.6 to 4.7mg.100g-1) and zinc (2.8 to 4.1mg.100g-1). The cashew nut had a relative NPR of 81%, followed by the Brazil nut (68%), peanut (61%) and baru almond (45%). The PDCAAS varied significantly between baru plants (32% to 68%), and between the other samples (63% for the BN, 69% for the PN and 88% for CN). There are differences in the nutritional value of baru almonds from different plants in the same Cerrado subpopulation and between different seeds and nuts. These foods present a high density of nutrients such as proteins, lipids, minerals and dietary fiber. For this reason, their inclusion in the diet and use in home and industrial food processing should be encouraged.Item Características físico-químicas, nutricinais e sensoriais de vinagres de diferentes matérias-primas(Universidade Federal de Goiás, 2010-04-22) Marques, Fabíola Pedrosa Peixoto; Caliari, Márcio; http://lattes.cnpq.br/3558164788327179The aim of the present work is to evaluate the physical-chemical, sensory and nutritional characteristics in commercial vinegars from different raw materials. It was used 26 samples of vinegars: white agrim (VAB), red agrim (VAT), balsamic with raspberry (VBF), balsamic with passion fruit (VBMr), balsamic with honey (VBMl), balsamic with red wine (VBVt), alcohol (Val), rice (Var), sugar cane with corn (VCMi), sugar cane (VC), kiwi (VK), orange (VL), orange with honey (VLMl), apple brands 1 and 2 (VM1 and VM2), mango (VMg), passion fruit (VMr), tangerine (VTg), tangerine with corn (VTgMi), white wine (VVB), red wine (VVT), kiwi aged without wood (VEK), kiwi aged with oak (VEKCr), kiwi aged with myroxylon peruiferum (VEKCb) and kiwi aged with Brazilian sassafras (VEKSs); and 3 samples of grape products: dry red wine (VTsc), sweet red wine (VTsv) and integral grape juice (SU). The vinegars were submitted to analysis of dry extract, density, volatile acidity, pH, ashes, alcoholic content, reducing sugars, total polyphenols, condensed tannins, and relative antioxidant capacity. The products from grape were only submitted to the determination of total polyphenols and condensed tannins. It was realized a sensory analysis from the vinegars through the method of the ordering preference test. The results in triplicate were submitted to unvaried variance analysis (ANOVA) and the mean obtained to the Turkey test with 5% of error probability. To all the variables studied there was the formation of groups, which indicates the samples are heterogeneous among themselves. There was a meaningful correlation (P 0.01) between the dry extract and the density of the vinegars (0.9978). The vinegars VLMl, VL, VTgMi, VMg, Var, VK, VC, VMr, VCMi, VMi, VAT, VAB and VAl, presented volatile acidity values under the ones determined by the Brazilian legislation. In general, the balsamic vinegars studied, mainly VBF (90.60 mg EAG (100 mL) - 1) presented two times higher total polyphenols than VTsv (44.63 mg EAG (100 mL) -1) and VTsc (43.94 mg EAG (100 mL) -1). It was observed a statistics correlation (P 0.01) between the relative antioxidant capacity and the total polyphenols content (0.763), however there was not a correlation between this and the condensed tannins content. Based on the Principal Components Analysis, the vinegars made up groups: group 1 (VAl, VAB, VAT, VVB, VMi, VVT, VMg, Var, VM 1 and VM 2, VC, VCMi, VK, VL, VTgMi, VLMl, VTg); group 2 (VBF, VBMl, VBMr); and group 3 (VEK, VEKCr, VEKCb, VEKSs). It is observed that group 2 presents the highest values to the dry extract variables (396, 1 g L-1), density (1.1667 g mL-1), reducing sugars (4.47 g L-1), total polyphenols (89.50 mg EAG (100 mL) -1) and condensed tannins 13.33 mg Ecat (100 mL) -1). Group 3 presents the highest values to acidity (5.92%), pH (3.30), ashes (4.42 g L-1) and relative antioxidant capacity (85.85% DPPH scavenging method). In the sensory analysis, VBF (total score 451) and VLM1 (total score 461) did not present meaningful difference (P > 0.05) due to the following attributes color, scent, appearance and taste, being the most favorite ones, while VEKCb was the least favorite in all the attributes (total score 300). It is possible to conclude the vinegars studied were heterogeneous groups and, besides the total polyphenols content, other factors can influence the relative antioxidant capacity of the vinegars.Item Inseticidas em tratamento de sementes visando o controle de corós rizófagos (coleoptera, melolonthidae) na cultura da soja no estado de Goiás e Distrito Federal(Universidade Federal de Goiás, 2013-03-19) Santos, Jardel Barbosa dos; Czepak, Cecilia; http://lattes.cnpq.br/7900255230781858; Czepak, Cecilia; Costa, Rommel Bernardes da; Ávila, Crébio JoséThis study had as objective to verify the potential use of seed treatment on soybean crop with insecticide in reducing the harm caused by white grub species present in Goiás state and Distrito Federal. For this three tests have been installed, two in areas with predominantly Phyllophaga capillata Blanchard, 1850 and one in area with Liogenys fusca Blanchard, 1851. The trials were installed in commercial soybean fields with the presence of damage, and the presence of larvae in second and third instar. After selecting the area, the soybean was removed and treatments sowed manually. Besides the check were evaluated in trial thiamethoxam (350 FS) at rates of 70 and 87.5 g active ingredient (a.i.)/100 kg of seeds, thiamethoxam + abamectin (350+500 FS) at rates of 70 +50 g a.i./100 kg of seeds, imidacloprid + thiodicarb (450 +150) FS at rates of 225 +75 g a.i. / 100 kg seeds, and fipronil (250 SC) at rates of 50 g a.i/100 kg seeds. In all trials was evaluated weekly plant mortality, and at 14 and 28 days after emergence (DAE) height and dry weight of shoot, length and dry weight of roots. The use of seed treatment showed lower plants mortality by P. capillata larvae, except fipronil at rates 50 g a.i./100 kg of seed. Among the insecticides evaluated the use of imidacloprid + thiodicarb highlighted in the protection of stand, a fact that was observed to final assessment at 56 DAE. In addition, there was also best effect of this insecticide in variables related to plant development and grain yield. However, in the area with a predominance of L. fusca, beyond the thiodicarb + imidacloprid, highlighted in reducing the damage the insecticide thiamethoxam at rates of 70 and 87.5 g a.i./100 kg of seed. Therefore, the use of seed treatment on the mentioned species is viable, but we observe that for satisfactory results with the use of seed treatment is important to correctly identify the predominant species.Item Qualidade de rapaduras enriquecidas com farelo de arroz extrusado e amêndoas de baru/amendoim torrados(Universidade Federal de Goiás, 2012-07-06) SILVA, Célia Caroline Florindo da; Soares Júnior, Manoel Soares; http://lattes.cnpq.br/0920319108540253; Beleia, Adelaide Del Pino; http://lattes.cnpq.br/9139431947474694; Caliari, Márcio; http://lattes.cnpq.br/3558164788327179The purpose of this research was to develop, using a mixture design, rapadura enriched with rice bran extruded and baru almonds/peanuts roasted in different proportions, and characterize them in relation to their properties, chemical, physical (texture and parameters of color), microbiological and sensory, comparing them to standard rapadura, composed only of sugar cane juice. With the insertion of the mixture of rice bran extruded and baru almonds/peanuts roasted in formulated rapadura, it was observed that the greater the amount of rice bran extruded under sugar cane juice concentrated tended to the higher ash concentration. The highest levels of proteins, lipids and total dietary fiber were observed when the formulations had higher amounts of baru almonds/ peanuts roasted and rice bran extruded under sugar cane juice concentrated. Regarding the brightness, the rapadura made with baru almond toast and extruded rice bran showed the highest upward trend in higher levels of extruded rice bran and baru almond toast, those made with roasted peanuts and rice bran extruded. This trend was observed in the largest quantities of rice bran and extruded under roasted peanuts and sugar cane juice sugar-concentrated. As for the texture maximum compression force had a greater tendency to increase when the values of sugar cane juice concentrated and baru almond roasted were intermediate and the formulation of peanuts, the smaller the amount of roasted peanuts and sugar cane juice sugar-concentrated and larger extruded rice bran. As the pattern is regarded as a molasses feed unbalanced due to the caloric value to be assigned, almost exclusively to the carbohydrate to the low protein content and the absence of lipids, it can be concluded that with the addition of the mixture of rice bran and extruded baru almonds roasted, the brown sugar has become a more complete food, watching other nutrients, lipids and proteins from rice bran extruded and baru almonds roasted, as well as fibers, which contribute to the better functioning of the organism human.Item Características nutricionais e funcionais e avaliação biológica da farinha da amêndoa de baru parcialmente desengordurada(Universidade Federal de Goiás, 2013-12-10) Siqueira, Ana Paula Silva; Pacheco, Maria Teresa Bertoldo; http://lattes.cnpq.br/2123369126592009; Naves, Maria Margareth Veloso; http://lattes.cnpq.br/6563181057140270; Torres, Maria Célia Lopes; Silva, Mara Reis; Naves, Maria Margareth VelosoThe objective of the study was to investigate the nutritional and functional characteristics and assess the biological quality of the baru almond flour partially defatted. It was determined the proximate composition, total phenolic content, total tocopherols and carotenoids, and antioxidant capacity of this flour.The proximate composition, total phenolic, total tocopherols andcarotenoids contents, and the antioxidant capacity of this flour were determined. The antinutrient trypsin inhibitor was analyzed before and after the processing of the flour. An assay with 24 Wistar male rats was conducted to evaluate the protein quality in vivo. The flour of autoclaved baru almond showed better chemical and nutritional quality than the flour in natura, and the trypsin inhibitor was inactivated after autoclaving. The flour of autoclaved baru almond is a food with high content of quality protein (29 g.100g-1) good composition of essential amino acids (Amino Acid Score= 114%), and good digestibility (70%). This coproduct of baru almond also has significant amounts of bioactive compounds, such as phenolics(662 mg.100g-1) and good antioxidant activity (130 μmol/Troloxeq). Moreover, the flour of baru almond is rich in copper, iron, magnesium and zinc, and it is source of calcium and has high content of fiber. The flour of autoclaved baru almond can be used as a complementary source of protein, as a good option for healthy diets and as an ingredient of foods with nutritional advantages.Item Desenvolvimento de filmes biodegradáveis ativos e aplicação na conservação de massa alimentícia fresca(Universidade Federal de Goiás, 2012-04-18) Sousa, Gardênia Martins; Yamashita, Fábio; http://lattes.cnpq.br/2462623168172176; Damiani, Clarissa; http://lattes.cnpq.br/8152502284007938; Soares Junior, Manoel Soares; http://lattes.cnpq.br/0920319108540253The aim of this study was to produce and evaluate active biodegradable films produced with rice flour, poly(butylene adipate co-terephthalate) (PBAT), glycerol and potassium sorbate (0%, 1% , 3% and 5%) blends as well evaluate its application as active packaging for conservation of fresh lasagna pasta. Biodegradable films were produced by extrusion process and used to separate fresh pasta layers without preservative supplied by a pasta firm and stored at 7,0 ± 2,0 ° C. Films were analised for optical, water vapor permeability, mechanical and microstructural properties, and the latter two were also carried out after storage of fresh pasta for 45 days. A stability study was performed for six weeks in relation to microbiological, physical, and chemical aspects and to quantify the sorbic acid concentration migrated from biodegradable films to product. Films of rice flour, PBAT, glycerol and potassium sorbate blends showed good processability and allowed the production of films by blowing extrusion technology in pilot scale with compatible characteristics compare to commercial films. Rice flour proved to be an excellent material for the formulation of biodegradable films because it is a raw material from renewable source and low cost. The addition of potassium sorbate at a range of 1-5% didn t affect the mechanical properties of films and concentration of not less than 3% sorbate reduced opacity, however increased the water vapor permeability. The microbial multiplication was lower in fresh pasta containing sorbic acid migrated from the films. The moisture content decreased during the storage of fresh pasta with films containing potassium sorbate in which films retained water from products. The pH reduced in all treatments however more pronounced in the treatments without potassium sorbate due to fermentation process by psychrotrophics . This fermentation process was one of the factors determining fresh pasta shelf life. The color difference of fresh pasta ( E) with sorbic acid were superior at fresh pasta without preservative. The migration rate of sorbic acid from the films to fresh pasta was higher at films with 1% potassium sorbate. It is recommended to add 3% of potassium sorbate in biodegradable films of rice flour, poly(butylene adipate co-terephthalate) and glycerol, for conservation of fresh lasagna pasta because this concentration is sufficient to secure product and to promote shelf life extension near to the fresh pasta distributed commercially by the supplier, with the beneficit of having lower concentration of sorbic acid in the final product.