EA - Escola de Agronomia
URI Permanente desta comunidade
Navegar
Navegando EA - Escola de Agronomia por Por Área do CNPQ "CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS"
Agora exibindo 1 - 10 de 10
Resultados por página
Opções de Ordenação
Item Clostridium estertheticum em leite cru e em queijos parmesão e provolen(Universidade Federal de Goiás, 2007-10-26) ARAÚJO, Flávia Isabel da Rocha Oliveira; NUNES, Iolanda Aparecida; http://lattes.cnpq.br/2555738917312914; MESQUITA, Albenones José de; http://lattes.cnpq.br/3180029815183858The spoilage of semicooked and cooked cheeses and semihard and hard cheeses, known as late blowing, has been the focus of some studies. Some microorganisms already had been related with this spoilage including some species of Clostridium, as C. tyrobutiricum, C. butyricum, C. sporogenes and C. beijerinckii. A new species, C. estertheticum, is being incriminated in the spoilage of cooled meats packed the vacuum, which presents similar characteristics to the late blowing in cheeses, as gas production with blowing of the packing, fort flavor of rancid and presence of acid butyl. However, did not have a story on the occurrence of C. estertheticum in raw milk and cheeses. The present work evaluated 32 samples of raw milk proceeding from country properties of Goiás and 95 samples of cheeses commercialized parmesan and provolone in the retail market of Goiânia, produced in different States of Brazil. C. estertheticum was detected using of the Polimerase Chain Reaction with two pairs of primers, RF/RR and 16SEF/16SER. The effect of the not-selective enrichment of the samples in broth BHI was evaluated, in three incubation periods, five, ten and 30 days 10ºC in anaerobes. The genomics DNA was extracted following the methodology fenol:clorofórmio. The gotten results disclose to the occurrence of C. estertheticum in samples of raw milk (34,4%) and samples of cheeses parmesan and provolone (17,9%). The highest leves of C. estertheticum was gotten in the cheeses parmesan and provolone with signals of spoilage (50,0%) and normal (29,6%) and in provolone with spoilage signals (25,0%). C. estertheticum was detected with the two pairs of primers used in the amplification, being the totality of positives only gotten when it associated the two pairs. The daily pay-enrichment for extraction of the genomics DNA substantially influenced in the detention of the microorganism being the period of 10 days, what it provided better resulted for pair RF/RR. C. estertheticum was found in samples of cheeses proceeding from all the analyzed States, and in raw milk samples harvested in Goiás, what it indicates its dissemination in BrazilItem Caracterização de farinhas cruas e extrusadas obtidas a partir de grão quebrados de diferentes genótipos de arroz.(Universidade Federal de Goiás, 2010-08-31) BECKER, Fernanda Salamoni; SOARES JÚNIOR, Manoel Soares; http://lattes.cnpq.br/0920319108540253; EIFERT, Eduardo da Costa; http://lattes.cnpq.br/1970715916178343The objective of this study was to characterize raw and pre-gelatinized flours obtained from broken grains of different genotypes of rice. Were used grains of rice cultivar IRGA 417, BRS Primavera and CNA 8502, vintage 2008. The raw and extruded flours were characterized physically as the expansion index (EI), color, texture, scanning electron microscopy (SRM), chemical composition, amylose content, water absorption and water solubility index (WAI / WSI) and milk (MAI/MSI), oil absorption index (OAI) and viscoamylographic properties. The cultivar IRGA 417 showed higher IE from the extrudates. The raw and extruded flours were differentiated to the parameters of color, browning, yellowing and reddening after extrusion. The raw and extruded rice flours from IRGA 417 and BRS Primavera and extruded CNA 8502 had a percentage higher than 90% of fine particles (˂ 250 microns). The SRM was observed in the presence of raw flours components intact or loose clusters, while in the extruded they presented themselves as a compact mass, amorphous. Extrusion had no effect on ash content and it was only the effect of genotype. The flours had its moisture content and lipid reduced after extrusion, while the protein content remained unchanged in IRGA 417 and CNA 8502, increasing in BRS Primavera. Extrusion increased the average amylose content in flour. The WAI, WSI, OAI, and MSI increased with the extrusion, and the MAL and MSL higher than those of WAI and WSI in raw and extruded flours of different genotypes. The initial viscosity of the raw flours was low, with high peak viscosity and subsequent drop in viscosity and high retrogradation. The flours extruded, low values of peak viscosity, final viscosity, breakdown viscosity and retrogradation were observed. Extrusion changed in physical properties in most chemical properties and technological characteristics of rice flour, varying, sometimes between genetic materials.Item COMPOSIÇÃO NUTRICIONAL E QUALIDADE PROTÉICA DA AMÊNDOA DE BARU (DIPTERYX ALATA VOG.) DE PLANTAS DE TRÊS REGIÕES DO CERRADO DO ESTADO DE GOIÁS(Universidade Federal de Goiás, 2009-12-09) CZEDER, Ludmila de Paula; NAVES, Maria Margareth Veloso; http://lattes.cnpq.br/6563181057140270The aim of this study was to evaluate the influence of different regions (East, West and Southeast) of the Goiás state in the nutritional composition and the protein quality of the roasted baru almond (Dipteryx alata Vog.), produced in 2008. One hundred and fifty newly fallen fruits were collected of six plants, in each region. The almond was removed from the fruits, roasted and was analyzed for centesimal composition, mineral content and amino acid profile. The indexes Amino Acid Score (AAS), Protein Digestibility-Corrected Amino Acid Score (PDCAAS) and the Net Protein Ratio (NPR) were determined to evaluate the protein quality. A biological assay was carried out with 36 Wistar rats, which were assigned into six treatments for fourteen days in standardized climate conditions. The diets were formulated according to the American Institute of Nutrition (AIN-93G): diet with casein and 7% lipids (reference); diet with casein and 14% lipids (control); diet with baru almond from East region; from West region; from Southeast region; and protein-free diet. The pair feeding procedure was adopted to control the consumption of diets of animals. The results were submitted to analysis of variance and test for comparison of means (Tukey, p <0.05). The baru almond from the three regions showed a high protein (31 g. 100 g-1), lipids (41 g. 100 g-1) and energy (532 kcal. 100 g-1) contents, with no significant differences between the three regions. The almond also showed a high content of fiber (12 g. 100 g-1), iron (3 mg. 100 g-1) and zinc (3 mg. 100 g-1). It was found significant differences in the amino acid profile between the regions assessed, and the amino acid valine was the first limiting in the three regions (AAS between 77% and 89%). The value of PDCAAS of the almond protein from the West region (73%) was higher than the Southeast region (64%). The NPR index was similar between the three regions (relative NPR = 71%). The origin region of the baru did not influence the nutritional composition, but caused differences in amino acid profile of the almonds. The almonds are rich in lipids, protein, fiber, iron and zincItem EFEITO DA ÉPOCA DE COLHEITA NA QUALIDADE DO ARROZ DE TERRAS ALTAS SUBMETIDO À PARBOILIZAÇÃO(Universidade Federal de Goiás, 2009-10-19) GARCIA, Diva Mendonça; EIFERT, Eduardo da Costa; http://lattes.cnpq.br/1970715916178343; CALIARI, Márcio; http://lattes.cnpq.br/3558164788327179This work aimed the evaluation of the effect of the harvest time and the parboiling in the physical, chemical and sensory quality of the upland rice. The BRS Primavera and BRS Sertaneja were harvested on the 30th. and 47th. days after the flourishing (DAF). Parboiling processes were done with the absorption of 28 and 30% moisture, with pre-defined times. The concentration of total solids, soaking water pH, rice final moisture content in paddy, and the opening of grains were analyzed. The quality of the milling rice was explored in relation to the yield of whole grains, degrees of milling, classification of the grain defects, color evaluation, viscosity profile, gelatinization temperature, amylose content, centesimal composition and mineral content. Sensory aspects were also evaluated, among them, the texture and stickiness of the milling and parboiled cooked grains. The acceptance of the parboiled rice, and the profile of the testers. There was a significant interaction (P ≤ 0,05) between the cultivar and the moisture content to the total solid concentration and soaking water pH. The final moisture content did not show differences (P > 0,05) in relation to the two harvest times, and the higher the soaking time, the higher the opening of grains at the parboiling process. The yield of whole grains result is higher for the cultivars harvest on the 30th. DAF than for the one on the 47th. DAF. The parboiling lessens the degree of milling, despite of the harvest time, and when it happens with delay, it rises the level of defects. The percentage of grains not gelatinised was lessened as higher the soaking time, despite of the time of the harvest and cultivar. The BRS Primavera cultivar and the treatments harvested on the 30th. DAF showed a lighter grain coloration, with no having differences (P > 0,05) between the parboiling treatments, according to the moisture content. The results of the viscosity profile showed significant differences (P ≤ 0,05) between the processing types. There was not a significant difference for the protein content, however, to the content of lipids, ash and crude fiber the values were higher for the parboiled rice than for the milling rice. The phosphorus, potassium and copper content are present in higher amounts in the treatment of parboiled rice. The cultivars are suitable to the parboiling industry, despite the time of the harvest, and are sensory accepted, reinforcing that a strict and intense control must be done during the processItem CARACTERIZAÇÃO FÍSICO-QUÍMICA, MICROBIOLÓGICA E SENSORIAL DE PÃES DE FORMA ELABORADOS COM SUBPRODUTOS DE BARU (Dipteryx alata Vog.)(Universidade Federal de Goiás, 2008-01-28) ROCHA, Lorena Santana; SANTIAGO, Raquel de Andrade Cardoso; http://lattes.cnpq.br/0424807117498265The objective of this work was to investigate the feasibility of the pell and flesh of the baru, while ingredient in the development of bread-form. From the formulation of a bread standard were developed four types of breads so using to peel and flesh of baru in different proportions (PCB25 - 25.00%, PCB50 - 50.00%, PCB75-75, 00% and PCB100 - 100.00%) to replace the farelo of wheat. The peel and flesh of baru were analyzed for microbiological quality, levels of moisture, protein, lipids, carbohydrates, fiber, ash, pH, content of soluble solids. With the exception of the last two analisys, the others have been held for breads, even to the sensory analysis, specific volume and density. The results were analyzed by the coefficient of variation, analysis of variance, test Tukey (p <0.05) and correlation of Pearson. The analysis of the composition centesimal of the peel and flesh of the baru revealed a high content of carbohydrates (65.00%) and fiber (4.00%), a low concentration of protein and lipid (4.00% and 3.00%, respectively). The peel and flesh of baru presented concentration of soluble solids with a value of 5.00 ° Brix and pH equal to 5.40. The breads have developed an average 34.00% moisture, 2.00% ash, 2.00% of lipids, 13.00% of protein, 42.00% of carbohydrates and 6.00% of total fiber food. There was an increase in up to 58.20% in the content of FAT with increasing proportion of the peel and flesh of the baru. All samples were accepted on the attributes appearance, texture and flavor, and is considered low in total fat, not showing significant difference between them on the content of protein and moisture. The results of microbiological analysis was favorable. The survey showed that the peel and flesh of baru are feasible for implementing technological ingredient in breads, giving improves the nutritional characteristics and sensory attributes.Item CARACTERÍSTICAS FÍSICAS, QUÍMICAS E ACEITABILIDADE DE SORVETE COM MANGABA E REDUZIDO TEOR ENERGÉTICO(Universidade Federal de Goiás, 2008-08-20) SANTOS, Grazielle Gebrim; SILVA, Mara Reis; http://lattes.cnpq.br/1918901292419167Mangaba (Hancornia speciosa Gomez) is a typical Cerrado biome fruit widely used in regional gastronomy and pharmacology. Its distinguished potentialities brought up increased interest and stimulated sustainable cultivation in the Northeast and Central West Regions of Brazil. The replacement of shortening and sugar on the physical and chemical properties of mangaba ice cream was evaluated, as well as its microbiological quality and acceptability. Four test formulas were elaborated: with partial replacement of sugar and total replacement of shortening for Selecta Light (SL), with total replacement of shortening for Dairy-Lo (DL), with total replacement of shortening for Litesse and sugar for Lactitol and sucralose (LLS), and with total replacement of shortening for Dairy-Lo and sugar for Lactitol and sucralose (DLS). Mangaba pulp and ice cream formulas accepted in the sensory test were subjected to chemical, physical and microbiological analyses. Mangaba pulp had a high moisture content (82.65%) and of titratable acidity (16.40%). All ice cream formulas were accepted by the sensory test and the highest mean (7.58) was obtained with the SL formula in the global acceptance, which significantly differed from the control. Moisture and total solids content differed significantly. SL protein concentration was similar to control, but significantly different from formulas DL and DLS. The largest reduction in the total energetic value (50%) was observed in the formulas prepared with Litesse, Lactitol, and Sucralose. Replacement of shortening, sugar or both resulted in overrun decrease and also affected viscosity. The highest melting rate was observed in formulas containing Dairy-Lo, Lactitol, and Sucralose. All formulas had a good level of appearance and global acceptance. Microbiological standards of mangaba pulp and ice cream formulas are in agreement with Brazilian legislation requirements. Mangaba ice cream with low energetic value, elaborated with Selecta Light or with a combination of Litesse, Lactitol, and Sucralose obtained the best quality characteristics.Item SIMULAÇÃO DO PROCESSO DE PRODUÇÃO DE UMA INDÚSTRIA DE ÁGUA MINERAL PELO MÉTODO SYSTEM DYNAMICS(Universidade Federal de Goiás, 2010-04-30) SILVA, Giselle de Lima Paixão e; GERALDINE, Robson Maia; http://lattes.cnpq.br/2481483559763643The processing of mineral water is characterized by a system composed of step sequences, input variables, parameters and output variables. Thus, this work was conducted with the objective of implementing a computer model to simulate the steps that comprise the operational flowchart of a mineral water industry, using the software Stella 8.0. The model defined as dynamic, stochastic and discrete consisted of eleven interconnected blocks. It was built following the steps of characterizing the real system, creating the conceptual model, structuring and verification of computational model, data collection, and model validation. From data collected in the real system we obtained fits of the distributions used in assembling and verifying the model with the help of the @ risk 5.5 program. Validation of the program was conducted by comparing the data (number of bottles to be processed and total processing time) of the real system with simulated data, using regression analysis and the program Statistic 6.0 (Statsoft). The values collected in the real system were within the upper and lower limits on the graph obtained by regression analysis, with a confidence level of 95%, ensuring that the computer model adequately represents the real system. Fails in the process were identified by analyzing of collected values needed more processing time than the simulated values, for the same amount of bottles. However, the computational model developed is appliable to simulate the dynamics of processing lines of Mineral Water, being a tool of production control, which allows the visualization of the behavior of the real system, facilitates the identification of errors, improve production flow, and reduces manufacturing costs by controlling the total processing time.Item Utilização do amido da casca de mandioca na produção de vinagre: características físico-químicas e funcionais(Universidade Federal de Goiás, 2011-06-30) SOUTO, Luciana Reis Fontinelle; CALIARI, Márcio; http://lattes.cnpq.br/3558164788327179The present work aimed to produce vinegar from cassava peel, as well to evaluate its physicochemical and functional characteristics. Thus cassava peel was sanitized, dried in an oven at 55ºC, for 24 hours and grinded. Cassava peel showed pH 4.85 ± 0.05, humidity 72.53 ± 0.09 g (100g)-¹; flour humidity 11.75 ± 0.09 g (100g)-¹; 5.18 ± 0.13 mL NaOH 1M (100g)-¹ of acidity; 60.68 ± 1.86 g (100g)-¹ of amid; 1.08 ± 0.03 g (100g)-¹ of reducing sugar; 1.63 ± 0.04 g (100g)-¹ of ashes; 0.86 ± 0.02 g (100g)-¹ of lipids and 3.97 ± 0.05 g (100g)-¹ of proteins. The enzymatic hydrolysis optimization was carried out by Central Composite Rotational Design (CCRD), divided in two essays. In the first essay it was analyzed the effects of α-amylase [10 to 50 U (g amid)-¹] concentrations and of enzyme amyloglucosidase [80 to 400 U (g amid)-¹]. In the second essay it was studied the action of each enzyme separately (liquefaction and saccharification). In liquefaction it was varied the temperature (25 to 50°C), concentration of α-amylase [4 to 20 U (g amid)-¹] and time (30 to 120 minutes). In saccharification it was varied the concentration of amyloglucosidase [200 to 300 U (g amid)-¹] and time (12 to 36 hours), with the fixed temperature at 60°C. The variable responses to the essays were the percentage of amid conversion into reducing sugar and soluble solids content. From the results obtained in the optimization, the production of the hydrolyzed was carried out in a higher scale. The liquefaction was accomplished with 12 U (g amid) of α-amylase, at 37°C for 75 minutes and the saccharification with 200 U (g amid) amyloglucosidase at 60°C for 15.5 hours. The hydrolyzed presented pH 4.54 ± 0.005; 9.5 ± 0.05°Brix of soluble solids, sourness 3.92 ± 0.19 mL (100 mL)-¹; and reducing sugar 91.84 ± 1.8 g (100g)-¹ To the alcoholic fermentation, the hydrolyzed has its soluble solids adjusted to 14° Brix with commercial sugar addition. The alcoholic fermentation was carried out in plastic container of 20L capacity, simulating a Batch reactor. In each container, it was added 10L of hydrolyzed in the presence of 1% [m (v)-¹] of commercial baker's yeast. It was incubated the container in shaker at 28°C, 50 rpm, for 24 hours. The alcoholic fermentation presented sourness of 57.97 ± 2.68 meq (L)-¹; 0.094 g (100g) -¹ of reducing sugar; relative density at 20°C of 0.9885; pH 4.45; 4.33°Brix of soluble solids and real alcoholic content of 6.80 mL (100 mL)-¹. Through the alcoholic content of the fermented, it was necessary to add commercial grain alcohol 96°GL to the acetic fermentation. This was accomplished by submerse method, using standing acetifiers, with temperature adjusted to 30°C and the air flow rate to 5L (min)-¹. The inoculum used came from strong rice vinegar. The vinegar obtained were vacuum-filtered using white tipping paper and Büchner funnel and undergone to pasteurization at 65°C for 5 minutes. The yield of acetic fermentation was high (96.72%) and the productivity oscillated along the cycles, getting its higher value at 0.22 [g L (h)-¹]. The cassava by-product vinegar presented 6.88 ± 0.47 g acetic acid (100 mL)-1; 1.76 ± 0.07 g (L)-¹ of ashes; relative density at 20°C of 1.0160 ± 0,0011; dried powder 15.60 ± 0.57 g (L)-¹; 0.19 ± 0.01 mL (100 mL)-¹ real alcoholic content, pH 3.32 ± 0.11; antioxidant capacity 25.96 ± 1.49% DPPH; 204.70 ± 1.49 mg EAG (100 mL)-¹ of total polyphenols; and 19.35 ± 1.08 mg Ecat (100 mL)-¹ of condensed tannins. The cassava by-product vinegar produced answered the Brazilian laws specifications and presented physicochemical and functional characteristics similar to the commercial vinegars. Thus, the utilization of cassava by-product to the vinegar production is technologically viable, showing to be a good option of this waste product valorization.Item Mudanças físico-químicas e sensorias de farinhas de arroz submetidas à torração.(Universidade Federal de Goiás, 2010-10-01) TAVARES, July-ana Souza; EIFERT, Eduardo da Costa; http://lattes.cnpq.br/1970715916178343; BENASSI, Marta de Toledo; http://lattes.cnpq.br/7409756675845441; SOARES JÚNIOR, Manoel Soares; http://lattes.cnpq.br/0920319108540253Rice is a cereal consumed primarily as whole grain, and its composition and fractions are subject to varietal differences, environmental variations, handling, processing and storage. Broken grains of rice are fractions generated during processing and may represent between 14% and 60% of total grains. The processing of broken grains in the form of flour is an alternative to the use of this byproduct in the food industry. The thermal changes, such as toasting, could modify the sensory characteristics of rice flour due to the occurrence of reactions such as Maillard, and changes in the technological characteristics such as absorption capacity and water solubility, viscosity and amylose content. This research studied the influence of moisture content and toasting time in microwave on physical characteristics (size, modulus of fineness, color, viscosity, water absorption index and water solubility index) chemical (moisture, ash, crude protein, fat, carbohydrates and amylose content) and sensorial of raw rice flour and toasted of cultivars BRS Primavera, BRS Sertaneja and IRGA 417. We also determined the income benefit, whole grain and the degree of polishing of rice grains of these cultivars and scanning electron microscopy of some raw flour and toast. He was employed a Central Composite Rotational Design (CCRD), which includes a factor of 22 over 3 replications at the central point and axial 4, totaling 11 treatments for each cultivar. The cv. BRS Sertaneja presents higher income benefit, while cv. IRGA 417 has a higher yield of integers and degree of polish. The cv. BRS Primavera has a higher percentage of broken grains may be suitable for production of flour. The flour of raw rice and toast were placed between thin and medium. The color of the raw flours from three cultivars are significantly different. The toasting process causes the darkening, reddening and yellowing of the meal toast. The humidification followed by toasting in microwave rice flours from three cultivars did decrease the formation of paste, moisture, protein, lipid and amylose, increasing the absorption index and water solubility and ash content, and carbohydrates . The Free Profile enabled to differentiate the samples on the cultivar and time of toasting. The longer, the flour toasts were characterized with more intense flavor and aroma of toasted and / or burned, and granularity in appearance and texture.Item AVALIAÇÃO DO RENDIMENTO E MATURAÇÃO DE QUEIJOS PECORINO PRODUZIDOS COM LEITE DE VACA E LIPASES DE CABRITO E CORDEIRO(Universidade Federal de Goiás, 2008-02-07) URZEDO, Ana Carolina Borges de; MOURA, Celso José de; http://lattes.cnpq.br/6006558807438442This study aimed to assess: the manufacture of Pecorino cheese from cow's milk, income from manufacturing of cheeses, lipolysis and proteolysis during the maturation, preference and acceptance of cheeses and characterize the Pecorino cheese, milk, cow, after 45 days of maturation. Pecorino cheeses were produced by three treatments: no lipase, with lipase of kid and with lipase of kid and lamb. It was examined the income of manufacturing in L/ kg, the coefficient GL, L / kg adjusted and the figures the transfer of components of milk to the cheese. It was found that the addition of lipase didn t influence in income. The income from the manufacture of Pecorino cheese found was 8.05 L / kg, 8.22 L / kg adjusted, 61.25 gST / L e 76.34%, 93.00% and 50.57%, the figures for transfer of protein, fat and total dry extract, respectively. It was found that the humidity decreased and dry extract increased, the pH increased at the start and then had a slight decline, the salt content in moisture, nitrogen soluble at pH 4.6, the non-protein nitrogen in the rates of extension and depth of maturity increased over the 45 days of maturity. Adding the milk lipases influenced the increase in the rate of acid free fatty acids in Pecorino cheese. At the fortieth fifth day of maturation there was significant difference between the rates of acidity of the AGL Pecorino cheeses of all treatments. The index of acidity of AGL of Pecorino cheese containing lipase of kid and lamb was higher than that of Pecorino cheese containing lipase of kid, which in turn was higher than the rate of acidity of AGL of Pecorino cheese without lipase. The cheeses with 45 days of ripening, presented the following composition: 33.41% of moisture, 66.59% of total dry extract, 33.26% of dry extract defatted, 25.51% of protein, 33.33 % of fat, 50.05% of fat in the dry extract, 2.20% of sodium chloride, 6.17% of salt in moisture, pH 5.49, the water activity of 0.850. The preference and acceptance of the cheeses were evaluated at the 45 days of maturity. Cheese without lipase and added lipase of kid were more preferred (p <0.05) by the judges in relation to the cheese added of lipase of kid and lamb. The addition of lipase from kid and lamb in the milk interfered (p <0.05) in the acceptance and preference of Pecorino cheese from cow's milk, with 45 days of ripening, making it with strong flavor. The Pecorino cheese without lipase was more accepted (p <0.05) than the other two treatments containing lipase, but the Pecorino cheese of all treatments were well accepted.