EA - Escola de Agronomia
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Item Avaliação das características físico-químicas e alterações do leite UHT (UAT) produzido no Estado de Goiás ao longo da estocagem(Universidade Federal de Goiás, 2010-05-14) COSTA, Andréia Di Martins Carmo; MOURA, Celso José de; http://lattes.cnpq.br/6006558807438442With the objective of evaluating the physical/chemical, microbiological characteristics and the changes that occur in UHT milk (UAT) processed in the State of Goias during its storage for 135 days, a study was done between August and December 2008 with all the companies that produced UHT milk (UAT) processed in the State. Samples were collected from refrigerated raw milk stored in milk storage silos of industry for analysis of their physical/chemical and microbiological characteristics. From each company, twelve one liter cartons of milk were collected for analysis of their physical/chemical and microbiological properties as well as nitrogen compounds and the amount of fat separation from the milk and sedimentation within each sample. The samples were sent to the laboratories of Microbiology and Dairy of the School of Agronomy and Food Engineering at the Federal University of Goias (UFG). The physico-chemical properties of raw milk were in accordance with the parameters established by legislation, except for three brands of milk, with values of freezing point, nonfat milk solids and total solids. The Alizarol test results were normal for UHT milk (UHT) of all brands, except the milk of the mark "E", which has had worst results established by legislation. All milk samples were within the standards for titratable acidity and pH. The density indices were normal, but decreased during the stock. The freezing point values were within the standards, but increased during the storage and the values of total solids and nonfat solids were low and at variance with the laws in UHT milk (UHT) of all brands. The fat found below the minimum content of 3% recommended by the legislation. All results are suggestive of water being added accidentally during processing. Scores were found higher than those established by law for psychotropic and mesophilic aerobic refrigerated raw milk. In UHT milk (UHT) milk from only one mark was at odds as the parameters established by law for heat resistant spores of aerobic mesophiles. It was verified a progressive increase in sedimentation and fat separated from milk during storage and observed age gelation in milk from one brand to 135 days of storage. From the results obtained can be verified that the physicochemical characteristics of UHT milk (UAT), when compared to raw milk source, changed negatively and that the raw material, the type of thermal processing and storage time at room temperature are possible causes for the changes that occurred throughout the shelf-life UHT milk (UAT).Item Bagaço e fécula de mandioca na elaboração de farinhas cruas e pré-gelatinizadas, snacks e macarrões instantâneos com amaranto(Universidade Federal de Goiás, 2011-05-20) FIORDA, Fernanda Assumpção; SOARES JÚNIOR, Manoel Soares; http://lattes.cnpq.br/0920319108540253Cassava is a starchy tuberous root of great energetic potential, and can be used for both in natura consumption and for industrial processing, which generates significant amounts of ba-gasse that is potentially useful as a source of dietary fiber. Studies have shown the benefits of functional food, and that has led to an increase in consumer interest. Extrusion technology had been used lately for the development of new food products. Pasta has been incorporated as part of Brazilian cuisine, being served as a main course or a side dish, in many different com-binations. Due to the nutritional advantages of the amaranth, much research has been made on the use of its flour as a substitute for wheat flour in cooking with the final goal of a more nu-tritious product. This work focused on evaluating the effect of temperature of extrusion and moisture on the physical and technological properties of extruded products made trough mix-tures of starch and flour from the cassava (70:30) bagasse. Extrusion was made with a single screw extruder and followed the central rotational composite design with two factors or in-dependent variables for mixture moisture and extrusion temperature, on a total of 12 treat-ments. It was also intended to analyze the effect of the components on the boiling properties of pre-boiled pasta made of cassava (70:30) bagasse and pre-gelatinized starch flour, cassava starch and amaranth flour through mixture design, and to assess the physical, technological and nutritional properties of this pasta. The properties of the extruded products that were ana-lyzed were: expansion index, specific volume, water-absorption index, solubility in water index, oil-absorption index, activity of water and color. Analysis of texture and scanning elec-tron microscopy were performed on the pasta. An ideal formulation was set and its centesimal composition and quality parameters determined and compared to commercial pasta of both standard and wholemeal flour. Clear products with high expansion and intermediate specific volume were obtained at intermediate extrusion temperature conditions (104,10 ºC) and mix-ture moisture [16 g (100 g) -1]. Acceptance tests indicated consumers rated it very good (7,2 score) with a 42% purchase intention. The results obtained showed that the combined use of pre-gelatined starch and cassava (70:30) bagasse flour, cassava starch and amaranth flour, in the proportion of 10:60:30, allowed the creation of instant pasta with a 3min boiling time, 101,46% mass increase and 0,6% loss of solids in boiling water, besides good physical, chem-ical and technological texture conditions, with 9,37 g (100 g)-1 of fibers, 10,41 g (100 g)-1 of proteins, 4449,09 gf of firmness and a low stickness of 324,19 gf, allowing the use of indus-trial waste on human food and a bigger range of healthy gluten-free products.