Mestrado em Ciência e Tecnologia de Alimentos (EA)
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Item Modificações na metodologia sensorial para obtenção do ideal na técnica check-all-that-apply (cata)(Universidade Federal de Goiás, 2020-03-04) Amorim, Katiúcia Alves; Damiani, Clarissa; http://lattes.cnpq.br/8152502284007938; Becker, Fernanda Salamoni; http://lattes.cnpq.br/1469222111928400; Ramirez Asquieri, Eduardo; http://lattes.cnpq.br/0488056148950480; Ramirez Asquieri, Eduardo; Damiani, Clarissa; Melo, Adriane Alexandre Machado de; Silva, Jéssyca SantosRapid methods of descriptive sensory analysis are under active exploration in the field of sensory science. Methods such as check-all-that-apply (CATA) are considered a time and costeffective alternative to the conventional descriptive profile for generating sensory product maps. However, key issues for this approach remain unsolved, such as how to identify attributes for the “ideal” product included in CATA after all actual samples are evaluated. Thus, the objective of this study was to verify if, when applying the CATA methodology, the traditional way of identifying attributes for the “ideal” product, at the end of the monadic evaluation of the real products, presents differences in relation to the request of the attributes for the product. “Ideal” at the outset, prior to evaluating the products to be tested and whether or not it would be effective for better identifying desired or unwanted attributes by the consumer. Milk chocolate and whole grape juice were evaluated. Two CATA questionnaires were applied, one in the original format (CATA-F), with a 9-point hedonic scale, presented at the beginning of the evaluation and the attributes for the “ideal” product at the end of the monadic evaluation of the real products. The second model (CATA-I) presented modifications, with the attributes for the “ideal” product presented at the beginning, before the hedonic scale and evaluation of the actual products. There was a slight variation in both CATA methods concerning the description of the evaluated products and for the “ideal” product. For the products under review the differences between the methods were larger for the chocolate. Through the analysis of penalty-rewards, it is concluded, for grape juice, that if the objective of the CATA questionnaire is to obtain a more holistic assessment of the consumer's perception of the product, CATA-I would be the most suitable, with results wider than the ideal product. But, if the objective is to obtain a more specific characterization of the samples under test, the CATA-F would be more appropriate, with more specific results, illustrating that the evaluators tend to be more analytical during the evaluation process. However, it is not possible to conclude this finding for milk chocolate.Item Purificação parcial e caracterização de uma celulase produzida por Streptomyces sp. S5 e sua aplicação em panificação(Universidade Federal de Goiás, 2020-03-30) Ribeiro, Bruna Fernandes; Campos, Ivan Torres Nicolau de; http://lattes.cnpq.br/5450204304438682; Bataus, Luiz Artur Mendes; http://lattes.cnpq.br/5637230378599476; Rodriguez, Armando Garcia; Brito, Carolina Cândida de QueirozCellulases are an enzymatic complex made up of endoglucanases, exoglucanases and β-glycosidases, and have several biotechnological applications. Some filamentous bacteria like Streptomyces sp are used in enzymatic degradation processes, and have potential to produce enzymes of biotechnological interest. The search for cellulases with more suitable properties for industrial application has increased in recent year. In the bakery industy, these enzymes act on the dough, changing physical-chemical and sensory characteristics. Thus, improving the final quality of the product and increasing the useful life. Given the above, the present study aims to characterize and purify cellulase enzyme produced during the growth of Streptomyces sp. S5, using the submerged fermentation technique. Also evaluate its application in the production of refined and whole breads. So, microorganism was grown in Pridham medium for 6 days at 36º C, the crude extract was obtained and its cellulolytic activity was determined by tge CMCase activity. The partially purified extract was obtained by Ultrafiltration (Ultracel 10 kDa) and gel filtration chromatography (Sephacryl S-100). The enzyme was characterized by effect of pH, temperature and metal ions on its activity, and thermal stability. The enzyme of the partially purified extract was applied in the formulation of refined and whole wheat bread, in concentrations of 2.5, 5.0, 7,5. And 15 U/100 g of flour. The influence on the specific volume, texture and color of the final product was evaluated. As a result, the partially purified extract showed an enzyme with a molecular mass of 32 kDa, with activity for CMCase in a determined by zymogran. It showed an optimum activity at pH 5.5, and na optimum temperature at 55ºC. Thermostability with maintenance of more than 60% of activity at 50ºC in up one hour. Above 60% of activity at 60ºC, except in the fifith hour. More than 100% activity in the first hour at 70ºC, keeping above 80% between 2 and 4 hours of incubation. The enzymatic activity was inhibited by the presence of CaCl2, HgCl2, MgCl2 e NaCl, KCl and FeSO4. The characterization of the breads shows an increase in specific volume, and a decrease in hardness in the presence of cellulase enzyme in all concentrations. There were changes in luminosity, indicating a increase in Maillard reactions, and a decrease in color intensity. Thus, it is concluded that the cultivation of Streptomyces sp. S5 using the submerged fermentation technique is effective in the production of cellulase enzyme. The properties of the cellulase enzyme obtained in this study makes it useful in application in biotechmological processes such as bread production, providing improvements in the physical and sensory qualities of the product.