"Aprovada em 23/04/2013". / Submitted by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2015-01-13T11:53:31Z No. of bitstreams: 2 luisa_silvestre_freitas_fernandes.pdf: 666880 bytes, checksum: 4fe344a43ea1f03805c4248d5f3971e9 (MD5) license_rdf: 22974 bytes, checksum: 99c771d9f0b9c46790009b9874d49253 (MD5) / Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2015-01-13T11:54:09Z (GMT) No. of bitstreams: 2 luisa_silvestre_freitas_fernandes.pdf: 666880 bytes, checksum: 4fe344a43ea1f03805c4248d5f3971e9 (MD5) license_rdf: 22974 bytes, checksum: 99c771d9f0b9c46790009b9874d49253 (MD5) / Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2015-01-13T11:54:01Z (GMT) No. of bitstreams: 2 luisa_silvestre_freitas_fernandes.pdf: 666880 bytes, checksum: 4fe344a43ea1f03805c4248d5f3971e9 (MD5) license_rdf: 22974 bytes, checksum: 99c771d9f0b9c46790009b9874d49253 (MD5) / Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2015-01-13T11:54:34Z (GMT) No. of bitstreams: 2 luisa_silvestre_freitas_fernandes.pdf: 666880 bytes, checksum: 4fe344a43ea1f03805c4248d5f3971e9 (MD5) license_rdf: 22974 bytes, checksum: 99c771d9f0b9c46790009b9874d49253 (MD5) / Made available in DSpace on 2015-01-13T11:54:34Z (GMT). No. of bitstreams: 2 luisa_silvestre_freitas_fernandes.pdf: 666880 bytes, checksum: 4fe344a43ea1f03805c4248d5f3971e9 (MD5) license_rdf: 22974 bytes, checksum: 99c771d9f0b9c46790009b9874d49253 (MD5) Previous issue date: 2013 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (CAPES) / A manteiga ? um produto muito apreciado pelo consumidor, haja vista a vasta gama de produtos com sabor de manteiga dispon?vel no mercado. Devido o seu alto teor de gordura saturada e colesterol, e tamb?m por haverem estudos que demonstram riscos ? sa?de do cora??o, o consumidor tem desenvolvido certa relut?ncia ao utiliz?-la, fazendo com que d?em prefer?ncia a produtos similares, por?m funcionais. A presente pesquisa foi conduzida com o objetivo de se desenvolver e caracterizar um produto derivado da adi??o de azeite de oliva em manteiga obtida com leite bovino. Quantidades suficientes de manteiga foram obtidas em um latic?nio, submetido ao sistema de inspe??o federal. ? manteiga foram incorporados 5%, 10%, 15% e 20% de azeite de oliva extra-virgem, sendo posteriormente embalada em embalagem de polietileno para an?lises no tempo inicial de fabrica??o e nos tempos 15, 30, 45 e 60 dias. A pesquisa foi conduzida em delineamento inteiramente casualizado com quatro repeti??es. Procedeu-se ? determina??o da acidez titul?vel, ?ndice de iodo, umidade, teor de gordura, firmeza, for?a de corte, resist?ncia e colorimetria (L*a*b*). Houve efeito significativo (P<0,01) das diferentes propor??es de azeite adicionado para a luminosidade (L*), componente vermelho-verde (a*), componente azul-amarelo (b*), tonalidade crom?tica (H) e a vivacidade da cor (C). Tamb?m foram significativos a acidez titul?vel, ?ndice de iodo, umidade, firmeza, for?a de corte e insol?veis em ?ter. Houve diferen?a estat?stica nos diferentes tempos de estocagem para os par?metros a*, L*, H, for?a de corte, resist?ncia da sonda. N?o foram significativos para o teor de gordura. Mesmo com a adi??o do azeite de oliva a manteiga, o produto resultante n?o teve seus par?metros exigidos pela legisla??o de manteiga alterados. No entanto, houve queda na quantidade de gordura saturada devido ? adi??o de ?leo vegetal que constitui uma fonte de gordura insaturada. Esse aumento relativo da gordura insaturada fez com que houvesse o aumento do ?ndice de iodo e melhora consider?vel na textura e espalhabilidade a 4?C. Os teores de umidade, acidez e insol?veis em ?ter diminu?ram com a adi??o de ?leo. Os valores de L* aumentaram com o passar do tempo de estocagem, por?m diminuiu com a adi??o de ?leo. Os valores de a* decaem perante a adi??o de azeite de oliva, bem como o aumento de dias de estocagem. O b* apresentou resultados maiores com o aumento do teor de ?leo. Os valores para croma apresentaram-se de forma crescente de acordo com o aumento da incorpora??o do azeite de oliva. Os valores encontrados para H diminuem de acordo com a adi??o de azeite. Mesmo com a adi??o do azeite de oliva a manteiga, o produto resultante n?o teve alterados os par?metros exigidos pela legisla??o da manteiga. / Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Zootecnia, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2013. / ABSTRACT Butter is a product widely appreciated by the consumer, given the wide range of products flavored butter available. Due to its high content of saturated fat and cholesterol, and also because they have studies showing heart health risks, consumers have developed a reluctance to use it, making that give preference to similar products, but functional. This research was conducted with the objective to develop and characterize a product derived from the addition of olive oil for butter obtained from cow milk. Sufficient amounts of butter were obtained in a plant, subject to the system of federal inspection. At butter were added 5%, 10%, 15% and 20% extra virgin olive oil, and subsequently packed in polyethylene bags for analysis at the initial time of manufacture and at times 15, 30, 45 and 60 days. The research was conducted in a completely randomized design with four replications. Proceeded to the determination of titratable acidity, iodine value, moisture, fat, firm, cutting force, endurance and colorimetry (L * a * b *). Significant effects (P <0.01) of different proportions of olive oil added to the lightness (L *), red-green component (a *), blue-yellow component (b *), hue (H) and the liveliness of color (C). Were also significant titratable acidity, iodine value, moisture, firmness, cutting force and insoluble in ether. There was statistical difference in the different storage time for the parameters a *, L *, H, cutting force, resistance probe. There were no significant fat content. Even with the addition of olive oil, the butter, the resulting product had its parameters required by the laws of butter changed. However, there was a decrease in the amount of saturated fat due to the addition of vegetable oil which is a source of unsaturated fat. This relative increase in unsaturated fat meant that there was an increase in iodine and considerable improvement in texture and spreadability at 4 ? C. The moisture, acidity and insoluble in ether decreased with the addition of oil. The L * value increased over the storage time, but decreased with the addition of oil. The values of a * decay before the addition of olive oil, as well as increasing days of storage. The b * presented higher with increasing oil content. The values for chroma were presented in ascending order according to increased incorporation of olive oil. The values found for H decreases according to the addition of olive oil. Even with the addition of olive oil, the butter, the resulting product had not changed the parameters required by legislation butter.