Submitted by Sara Ribeiro (sara.ribeiro@ucb.br) on 2017-06-29T14:08:20Z No. of bitstreams: 1 DanielleKarineBarbosaOliveiraDissertacao2016.pdf: 1766508 bytes, checksum: 75bf16e7cc732c8cbeefaaf22c395ab5 (MD5) / Approved for entry into archive by Sara Ribeiro (sara.ribeiro@ucb.br) on 2017-06-29T14:08:37Z (GMT) No. of bitstreams: 1 DanielleKarineBarbosaOliveiraDissertacao2016.pdf: 1766508 bytes, checksum: 75bf16e7cc732c8cbeefaaf22c395ab5 (MD5) / Made available in DSpace on 2017-06-29T14:08:37Z (GMT). No. of bitstreams: 1 DanielleKarineBarbosaOliveiraDissertacao2016.pdf: 1766508 bytes, checksum: 75bf16e7cc732c8cbeefaaf22c395ab5 (MD5) Previous issue date: 2016-06-17 / Aging is defined as a complex process, which can undergo several changes as a result of the genetic and environmental factors, characterized by changes in morphological and physiological functions at all levels in the body. Among the environmental factors, diet plays an important role in the degenerative processes that are related to senescence, resulting in a progressive decline in physiological capacity and increased susceptibility and vulnerability to diseases typical of aging, such as chronic non communicable diseases. Much of the incidence of these diseases is associated with poor habits of living and eating people. As a result, they may experience increased blood pressure, overweight, obesity, hyperglycemia and hyperlipidemia. The use of stored natural foods in regular diet of these individuals as dietary fiber, found especially in legumes and fruits, has proved to be an alternative in reducing the risk factors for these diseases. Among these foods highlights the species Passiflora edulis. The use of flour from the bark of this species, also known as passion fruit as a food ingredient, is a great economical option for the use of this byproduct, considering that has several health benefits such as the ability to reduce cholesterol and blood glucose levels in the organism. Allied to this, various research has developed preparations with the use of the flour of the yellow passion fruit peel, making this product sensuously accepted among consumers. Allied to this, various research has developed preparations with the use of the flour of the yellow passion fruit peel, making this product sensuously accepted among consumers. Objectives: This study aimed to evaluate a group of CCI / UCB elderly, the intake of fiber and propose two savory preparations containing flour from the bark of yellow passion fruit as a functional food ingredient and verify the acceptability of the preparations. Methods: First, we analyzed the daily intake of fiber from goers elderly Elderly Community Centre (JRC) of the Catholic University of Brasilia (UCB) through the record 24 (24HR). For the choice of test-preparations were used data from history and 24hR the elderly. The foods selected for insertion of the fiber were the eggplant pie and tapioca. Sensory analysis was performed by 34 untrained panelists, and involved two types of affective tests: assessment of overall impression, using the nominal hedonic scale of nine points, and evaluation of intention to use seven points. For the evaluation of 24HR and preparations, we used the Virtual Nutri Plus?? software. Results: It was observed that all of the sample men ingest an average of fibers 12.71 ?? 5,62g / day, 57.64% below the recommended (30g) and only two women (6.7%) reached the recommendation daily total fiber (21g). The rest of the female sample ingests on average 11.86 ?? 4,84g / day, 43.52% below the recommended fiber value. The inclusion of flour peel of Passiflora edulis (FCPE) in preparing the eggplant pie and tapioca showed acceptance, averaging 8.06 ?? 1.39 and 8.41 ?? 0.99, respectively. Attitude scale tests confirmed that most always consume tapioca (64.7%) and eggplant cake (61.8%). The results of the acceptability index showed the feasibility of addition of passion fruit flour in usual preparations of the elderly with 89.55% for eggplant pie and 93.44% for tapioca. All preparations after insertion of FCP and obtained 3g fiber / 100g of prepared foods, which characterizes a food source of fiber. / O envelhecimento ?? definido como um processo complexo, que pode sofrer v??rias altera????es em decorr??ncia dos fatores gen??ticos e ambientais, caracterizado por modifica????es nas fun????es morfol??gicas e fisiol??gicas em todos os n??veis do organismo. Dentre os fatores ambientais, a alimenta????o desempenha um papel importante nos processos degenerativos que est??o ligados a senesc??ncia, culminando em um decl??nio progressivo na capacidade fisiol??gica e no aumento da suscetibilidade e vulnerabilidade a doen??as t??picas do envelhecimento, como as doen??as cr??nicas n??o transmiss??veis. O uso de alimentos naturais inseridos na alimenta????o habitual dessa popula????o como a fibra alimentar, que possui efeito redutor nos ??ndices glic??micos e colesterol??micos, tem demonstrado ser uma alternativa na redu????o dos fatores de riscos para essas doen??as. Dentre esses alimentos destaca-se o maracuj??, especialmente a esp??cie Passiflora edulis. A utiliza????o da farinha da casca desta esp??cie, tamb??m conhecido como maracuj?? amarelo como ingrediente aliment??cio, representa uma ??tima op????o econ??mica para o aproveitamento desse subproduto, tendo em vista que apresenta diversos benef??cios ?? sa??de, como a capacidade de reduzir os n??veis de colesterol e glicemia no organismo. Este estudo teve como principal objetivo avaliar em um grupo de idosos do Centro de Conviv??ncia de Idosos/Universidade Cat??lica de Bras??lia, a ingesta de fibras e propor duas prepara????es salgadas contendo a farinha da casca do maracuj?? amarelo como ingrediente aliment??cio funcional e verificar a aceitabilidade das prepara????es. Inicialmente, analisou-se a ingesta de fibra di??ria dos idosos frequentadores do Centro de Conviv??ncia do Idoso (CCI) da Universidade Cat??lica de Bras??lia (UCB) atrav??s do recordat??rio 24h (R24h). Para a escolha das prepara????es-teste foram utilizados dados da anamnese e dos R24h dos idosos. Os alimentos selecionados para inser????o da fibra foram a torta de jil?? e a tapioca. A an??lise sensorial foi realizada por 34 provadores n??o treinados, e envolveu dois tipos de testes afetivos: avalia????o da impress??o geral, com uso da escala hed??nica nominal de nove pontos, e avalia????o de inten????o de consumo de sete pontos. Para a avalia????o dos R24h e das prepara????es, utilizouse o software Virtual Nutri Plus??. Observou-se que todos os homens da amostra ingerem uma m??dia de fibras de 12,71??5,62g/dia, 57,64% abaixo do recomendado (30g) e apenas duas mulheres (6,7%) atingiram a recomenda????o di??ria de fibras totais (21g). O restante da amostra feminina ingere em m??dia 11,86??4,84g/dia, 43,52% abaixo do valor recomendado de fibras. A inclus??o de Farinha da Casca da Passiflora edulis na prepara????o da torta de jil?? e tapioca apresentou alta aceita????o, com m??dia de 8,06 ??1,39 e 8,41??0,99, respectivamente. Os testes de escala de atitude confirmaram que, a maioria consumiria sempre a tapioca (64,7%) e a torta de jil?? (61,8%). Os resultados referentes ao ??ndice de aceitabilidade mostraram a viabilidade da adi????o da farinha de maracuj?? em prepara????es habituais dos idosos com 89,55% para a torta de jil?? e 93,44% para a tapioca. Todas as prepara????es ap??s a inser????o da FCPe obtiveram mais de 3g de fibras/100g de alimentos preparados, o que as caracteriza como fontes de fibras, de acordo com a legisla????o brasileira.

Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2018-05-11T18:57:29Z No. of bitstreams: 1 2017 - Amanda Antunes da Silva Canelas.pdf: 1228787 bytes, checksum: 9ab4b73f98268b4cca9eb7e1b20ae3d5 (MD5) / Made available in DSpace on 2018-05-11T18:57:29Z (GMT). No. of bitstreams: 1 2017 - Amanda Antunes da Silva Canelas.pdf: 1228787 bytes, checksum: 9ab4b73f98268b4cca9eb7e1b20ae3d5 (MD5) Previous issue date: 2017-02-20 / CAPES / The people who consume foods rich in energy and poor in nutrients that contribute positively to health, combined with a sedentary lifestyle can develop obesity and non-communicable diseases (NCDs) such as diabetes, hypertension, cancer, chronic respiratory diseases, stroke and heart attack. On the other hand, some consumers seek a more balanced diet, either because they are health-conscious or because they want to keep a good physical shape. The diet and light products were developed to meet the demand of individuals affected by NCDs and obesity, as well as those who look for fitness. Diet product refers to food for special purposes, and they are for both individuals who need diet with restriction of nutrients such as carbohydrates, fats, proteins, and sodium; as for those who want to control the intake aiming at controlling the weight. The light product refers to the 25% minimum reduction of some ingredient compared to the traditional counterpart. The production of this type of food increases every year in sale volume. The information on the labels of such products still generates doubts to consumers. This project investigated the perception of consumers regarding diet/light products, using a qualitative approach (Focus group sessions) as well as quantitative, from the Focus Group findings. The qualitative study investigated the level of understanding regarding such as products, the consumers perception of the risks and benefits associated with the consumption of diet and light, as well as the negative and the positive points perceived by them. Non- consumers of diet and light were also interviewed and the reasons for the non-consumption were discussed. The quantitative approach focused on calorie-reduced jams (strawberry and guava in the version diet, light, zero sugar) and the control product (traditional) as case study. For that, a questionnaire was developed and applied, in which 102 individuals of different ages, genders and social classes took part. In addition, participants evaluated the acceptance of all versions of the fruit jellies (strawberry and guava) coded with three digit numbers (blind condition), only observing the packages and observing the packaging together with tasting the product. Results suggest that the level of consumer knowledge on diet and light products is deficient. Taking into account the label influence on product evaluation, the results indicated that the information on the version of the jam (diet, light, zero or traditional) affected the consumer product acceptance and sensory characterization. The traditional and diet strawberry jam versions were more liked by consumers when evaluated in blind; however, with information (looking at the jar of the jams) no difference was found among versions. Considering the guava jams, the traditional, light and zero versions reached higher acceptance means under informed condition when compared to blind. Differences on the frequency of mention of the sensory attributes were observed among the three evaluation conditions for the two jam flavors. / As pessoas que consomem alimentos ricos em nutrientes energ?ticos e pobres naqueles que contribuem de forma positiva para a sa?de, aliado ao sedentarismo podem desenvolver obesidade e doen?as cr?nicas n?o transmiss?veis (DCNT), como diabetes, hipertens?o arterial, c?ncer, doen?as respirat?rias cr?nicas, acidente vascular cerebral e infarto. Por outro lado, certos consumidores buscam uma dieta mais equilibrada, pois est?o preocupados com a sa?de e/ou em manter a boa forma. Para atender ? demanda de indiv?duos acometidos por DCNT e obesidade, assim como aqueles que est?o em busca da boa forma foram desenvolvidos os produtos diet e light. O primeiro refere-se aos alimentos para fins especiais, sendo destinados tanto aos indiv?duos que precisam de dietas com restri??o de nutrientes, como os carboidratos, gorduras, prote?nas, s?dio; quanto ?queles que precisam controlar a ingest?o alimentar visando controle de peso. J? o produto light refere-se ? redu??o m?nima de 25% de algum ingrediente em compara??o ao produto tradicional. A produ??o destes tipos de alimentos cresce a cada ano em volume de vendas. As informa??es contidas nos r?tulos de tais produtos ainda geram d?vidas nos consumidores. Este projeto avaliou a percep??o do consumidor a respeito dos produtos diet e light, utilizando uma abordagem qualitativa (sess?es de Grupo focal) e tamb?m quantitativa, planejada a partir dos achados das sess?es de Grupo Focal. No estudo qualitativo foi investigado o grau de entendimento em rela??o a tais produtos, a percep??o dos riscos e benef?cios associados ao consumo de diet e light, bem como os pontos negativos e positivos percebidos pelos participantes, para algumas categorias destes produtos. N?o consumidores de diet e light tamb?m participaram do estudo tendo sido discutido os motivos do n?o consumo. A abordagem quantitativa enfocou geleias reduzidas em calorias (diet, light, zero a??car nos sabores morango e goiaba) e do produto controle (tradicional) como estudo de caso. Para tal, foi desenvolvido e aplicado um question?rio, no qual participaram 102 indiv?duos de distintas idades, g?neros e classes sociais. Al?m disso, os participantes avaliaram a aceita??o das geleias de frutas (morango e goiaba) nas vers?es tradicional, diet, light e zero, ?s cegas, apenas observando as embalagens dispon?veis no mercado e observando a embalagem e degustando o produto. Os resultados sugerem que o n?vel de conhecimento do consumidor sobre alimentos diet e light ? baixo. Em rela??o ? influ?ncia do r?tulo na avalia??o dos produtos, os resultados indicaram que a informa??o sobre a vers?o da geleia (diet, light, zero ou tradicional) afetou a percep??o dos produtos tanto na aceita??o como na descri??o sensorial dos mesmos. As geleias de morango nas vers?es tradicional e diet foram as mais aceitas pelos consumidores quando avaliadas ?s cegas; por?m, com informa??o (olhando os potes) n?o houve diferen?a entre as quatro vers?es. Em rela??o ?s geleias de goiaba, as vers?es tradicional, light e zero alcan?aram maiores m?dias na condi??o com informa??o quando comparada ?s cegas. Diferen?as na frequ?ncia de men??o dos atributos sensoriais foram observadas entre as tr?s condi??es de avalia??o para os dois sabores de geleia.

Submitted by Automa??o e Estat?stica (sst@bczm.ufrn.br) on 2017-03-21T00:33:08Z No. of bitstreams: 1 CamilaVanessaDaSilvaMoreira_DISSERT.pdf: 1707122 bytes, checksum: 4aeb2317b5da78a51bf2a21ca27a1adb (MD5) / Approved for entry into archive by Arlan Eloi Leite Silva (eloihistoriador@yahoo.com.br) on 2017-03-27T19:44:06Z (GMT) No. of bitstreams: 1 CamilaVanessaDaSilvaMoreira_DISSERT.pdf: 1707122 bytes, checksum: 4aeb2317b5da78a51bf2a21ca27a1adb (MD5) / Made available in DSpace on 2017-03-27T19:44:06Z (GMT). No. of bitstreams: 1 CamilaVanessaDaSilvaMoreira_DISSERT.pdf: 1707122 bytes, checksum: 4aeb2317b5da78a51bf2a21ca27a1adb (MD5) Previous issue date: 2016-12-12 / O peixe voador ? um importante recurso pesqueiro do litoral nordestino. No entanto, seu consumo ? desvalorizado pela popula??o em fun??o da grande presen?a de espinhas em seu m?sculo. O processamento deste pescado possibilita a obten??o da Carne Mecanicamente Separada (CMS), a qual pode ser utilizada como mat?ria-prima para produ??o de diversos alimentos. O objetivo deste trabalho foi desenvolver formula??es de hamb?rguer de peixe voador (Hirundichthys affinis) e avaliar a influ?ncia do alecrim no perfil sensorial e qualidade do produto durante o per?odo de armazenamento. Foram produzidas tr?s formula??es de hamb?rguer com diferentes quantidades de alecrim: F1(0%), F2 (0,5%) e F3 (1%). Para a caracteriza??o do produto foram realizadas an?lises de composi??o centesimal e microbiol?gica. O perfil sensorial do hamb?rguer foi avaliado por meio da An?lise Descritiva Quantitativa (ADQ), ap?s v?rias etapas de forma??o de um painel sensorial treinado. A avalia??o das altera??es f?sicas e f?sico-qu?micas ao longo do tempo foram verificadas realizando-se an?lises de umidade, pH, acidez e an?lise colorim?trica. O hamb?rguer de peixe voador apresentou teor de carboidratos de 8,3%, prote?nas 12,88%, lip?deos 0,99% e valor cal?rico equivalente a 93,66 Kcal, por 100g de amostra. Todas as formula??es apresentaram-se dentro dos crit?rios microbiol?gicos recomendados no in?cio e no final do per?odo de armazenamento. Os valores de umidade n?o apresentaram diferen?as entre as formula??es ao longo do per?odo de armazenamento. A acidez da amostra F1(sem alecrim) aumentou significativamente ao final do per?odo de armazenamento, enquanto o pH aumentou ao final do armazenamento apenas para F2 e F3 (p<0,05). Com rela??o ? cor, observou-se uma diminui??o significativa nos valores de *a em todas as formula??es. Por meio da ADQ observou-se uma tend?ncia ? manuten??o de descritores referentes ? qualidade sensorial para as amostras com maior teor de alecrim, quando comparado ?s amostras sem alecrim. / Flying Fish is an important fishery resource of the northeastern coast. However, its consumption is devalued by the population due to the large presence of pimples in the muscle. The processing of this fish allows the production of Mechanically Separated Meat (CMS), which can be used as raw material for production of various foods products. The objective of this work was to develop formulations of flying fish burguers (Hirundichthys affinis) and evaluate the influence of rosemary in the sensory profile and quality of the product during the storage. Three formulations of hamburguers were produced with different amounts of rosemary: F1(0%), F2 (0.5%) and F3 (1%). For the characterization of the product were performed analysis of proximate composition and microbiological. The sensory profile of the burgers was evaluated using the Quantitative Descriptive Analysis (QDA), after several stages of formation of a sensory panel trained. The evaluation of the physical properties and physico-chemical properties over time were verified by analysis of moisture, pH, acidity and colorimetric analysis. Flying fish burger presented carbohydrate content of 8.3%, protein 12.88% lipids 0.99% and caloric value equivalent to 93.66 kcal per 100 g of sample. All formulations were in acordance with the microbiological criteria at the beginning and end of storage period. Moisture values showed no differences between the formulations during storage period. Acidity of the sample F1 (without rosemary) increased significantly at the end of the period of storage, while the pH increased at the end of the storage only for F2 and F3 (p<0.05). With regard to color, we observed a significant decrease in the *a values of all formulations. Trought QDA analisis we observed a tendency of maintenance of descriptors related to the sensory quality for samples with higher content of rosemary, when compared to the samples without rosemary.

Submitted by Automa??o e Estat?stica (sst@bczm.ufrn.br) on 2016-03-29T21:33:58Z No. of bitstreams: 1 JoseBarrosDaSilva_TESE.pdf: 1426605 bytes, checksum: 55de9dd327c246227a25fa3c01549654 (MD5) / Approved for entry into archive by Arlan Eloi Leite Silva (eloihistoriador@yahoo.com.br) on 2016-03-30T20:04:36Z (GMT) No. of bitstreams: 1 JoseBarrosDaSilva_TESE.pdf: 1426605 bytes, checksum: 55de9dd327c246227a25fa3c01549654 (MD5) / Made available in DSpace on 2016-03-30T20:04:36Z (GMT). No. of bitstreams: 1 JoseBarrosDaSilva_TESE.pdf: 1426605 bytes, checksum: 55de9dd327c246227a25fa3c01549654 (MD5) Previous issue date: 2014-06-30 / Considerando a biodiversidade vegetal do Nordeste brasileiro, cujos componentes podem estar inseridos em sistemas de produ??o sustent?vel, o juazeiro (Ziziphus joazeiro Mart.) desponta como uma possibilidade de aproveitamento do seu fruto. O presente estudo apresenta como objetivos caracterizar o fruto do juazeiro sob o aspecto f?sico, f?sico-qu?mico e qu?mico e avaliar a sua conserva??o por fermenta??o l?ctica espont?nea, sob a influ?ncia dos cloretos de s?dio, c?lcio e pot?ssio. Conforme a legisla??o, hortali?a acidificada por fermenta??o ? aquela submetida ? fermenta??o l?tica de forma a atingir o pH do produto final igual ou menor a 4,5. Os resultados da caracteriza??o f?sica, f?sicoqu?mica e qu?mica do fruto do juazeiro maduro mostrou as potencialidades desta esp?cie para o processamento agroindustrial. O rendimento da parte comest?vel (91,83%), teor de s?lidos soluveis (18,98? Brix), acidez titul?vel (0,14% em ?cido c?trico), pH (5,30) e a sua composi??o, fracionada, em umidade (79,01%), prote?nas (2,01%), lip?dios (0,52%), carboidratos (17,59%), fibra, cinzas (0,76%) e os seus minerais foram compat?veis com o perfil caracter?stico das frutas, favorecendo, portanto, o desenvolvimento da fermenta??o l?ctica espont?nea. O pH m?nimo e a acidez titul?vel m?xima observados no processo de fermenta??o, sob a influ?ncia das misturas dos sais (NaCl, NaCl2 e KCl), variaram entre os valores de 3,4 a 3,7 e de 0,54 a 0,95 (% em ?cido l?ctico), respectivamente. O perfil da fermenta??o l?ctica do fruto do juazeiro em salmoura, a qualidade microbiol?gica do fermentado e o resultado da an?lise sensorial preliminar das conservas elaboradas, respaldaram a aplica??o da avalia??o sensorial junto ao consumidor, especificamente, da conserva derivada do fruto fermentado na presen?a do cloreto de s?dio, em acordo com as t?cnicas tradicionais de fermenta??o l?ctica de vegetais. Os resultados da avalia??o sensorial realizada com 100 consumidores (provadores) revelaram um ?ndice de aceita??o igual a 78% da conserva. Apesar de restri??es ? aceita??o sensorial das conservas fermentadas sob a influ?ncia de sais (CaCl2 e KCl) substitutos do cloreto de s?dio, estas apresentaram perspectivas de equil?brio entre a otimiza??o das misturas, a seguran?a sanit?ria dos produtos e a conscientiza??o do consumidor no sentido de preferir um produto mais saud?vel com teor de s?dio reduzido. / Considering the plant biodiversity in the Brazilian Northeast, whose components can be inserted into sustainable production systems, the jujube (Ziziphus joazeiro Mart.) emerges as to recovery of its fruit. The present study has as objective to characterize the fruit of the jujube under the physical, physicochemical and chemical approach and assess its conservation by spontaneous lactic fermentation under the influence of chloride, sodium, calcium and potassium. According to the legislation, vegetable acidified by fermentation that is subjected to lactic acid fermentation in order to achieve a final product pH less than or equal to 4.5. The results of the physical, chemical and physico-chemistry of ripe fruit jujube showed the potential of this species for agro-processing. The yield of edible portion (91.83%), soluble solids content (18,98? Brix), titratable acidity (0.14% citric acid), pH (5.30) and its composition, divided in moisture (79.01%), protein (2.01%), lipids (0.52%), carbohydrate (17.59%), fiber, ash (0.76%) and its minerals were consistent with the characteristic profile fruits, thus favoring the development of spontaneous lactic fermentation. The minimum pH and titratable acidity observed maximum in the fermentation process under the influence of mixtures of salts (NaCl and KCl NaCl2) values ranged from 3.4 to 3.7 and from 0.54 to 0.95 (% lactic acid), respectively. The profile of the lactic fermentation of fruit of jujube in brine, fermented microbiological quality and the result of analysis of primary sensory prepared preserved, the application of endorsed by the consumer sensory evaluation, more particularly, derived from fermented fruit preserved in the presence of chloride sodium, in accordance with the traditional techniques of lactic fermentation of vegetables. The results of sensory evaluation conducted with 100 consumers (tasters) revealed an acceptance rate equal to 78% of the preserve. Despite restrictions on the sensory acceptability of fermented under the influence of salts (KCl and CaCl2) substitutes sodium chloride, preserved these perspectives presented to balance the optimization of mixtures, health product safety and consumer awareness towards prefer a more healthy product with reduced sodium content.

Made available in DSpace on 2014-12-17T15:01:24Z (GMT). No. of bitstreams: 1 PaulyannaMA_DISSERT.pdf: 1268166 bytes, checksum: cabfafbcdec9a837c1e9a990c1cdc369 (MD5) Previous issue date: 2010-04-30 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior / In the area of food dehydration, drying of vegetables has a very representative position, it has the objective to preserve the surplus of crops and began with sun drying. Among the vegetable is the carrot, which had its origin in Southeast Asia and in Brazil is a vegetable cultivated enough. The principal objective of this works is to find alternative ways for the conservation of carrot slices by osmotic dehydration with additional drying in heart. Were initially defined the best conditions of pre-osmotic dehydration (temperature, immersion time, type of osmotic solution) based on the results of humidity loss, solid gain, weight reduction and efficiency ratio of predehydrated carrots slices. The osmotic solutions used were composed by NaCl (10%) and sucrose (50 ? Brix) named DO1 and sucrose (50 ? Brix) called DO2. Was made experiment of pre-osmotic dehydration of carrot slices in two temperature levels, with complementary drying in heart with air circulation at 70 ? C. Sensory analysis was performed and the study of slices dehydration osmotically and the slices without osmotic treatment. The best results were obtained with the solution DO1 60?C with immersion time of 60 min. The drying of carrot slices presented period of constant rate and decreasing rate. The osmotic pre-treatment reduced the initial humidity of carrot slices, reducing the time to the product to reach the same humidity content. Fick's model, considering the shrinkage, and the Page s model, adapt satisfactorily to experimental datas, allowing the determination of effective diffusion coefficients, consistent with the references. The results of sensory analysis of dry product, showed greater acceptance of sliced carrots with osmotic treatment / Na ?rea de desidrata??o de alimentos, a secagem de hortali?as ocupa uma posi??o muito representativa, tem a finalidade de preservar os excedentes das colheitas e teve in?cio com a secagem ao sol. Dentre as hortali?as encontra-se a cenoura, que teve sua origem no Sudoeste Asi?tico e no Brasil ? uma hortali?a bastante cultivada. Esse trabalho teve como objetivo principal encontrar formas alternativas de conserva??o para fatias de cenoura, atrav?s da desidrata??o osm?tica com secagem complementar em estufa. Inicialmente foram definidas as melhores condi??es da pr?-desidrata??o osm?tica (temperatura, tempo de imers?o, tipo de solu??o osm?tica) baseadas nos resultados de perda de umidade, ganho de s?lidos, redu??o de peso e ?ndice de efici?ncia das fatias de cenoura pr?-desidratadas. As solu??es osm?ticas utilizadas foram compostas de NaCl (10%) e sacarose (50? Brix) denominada DO1, e sacarose (50? Brix) denominada DO2. Realizaram-se os ensaios de pr?-desidrata??o osm?tica das fatias de cenouras em dois n?veis de temperatura, com secagem complementar em estufa com circula??o de ar a 70?C. Foi realizada an?lise sensorial e o estudo da reidrata??o das fatias desidratadas osmoticamente e das fatias sem tratamento osm?tico. Os melhores resultados foram obtidas com as cenouras desidratadas com a solu??o DO1 a 60?C com tempo de imers?o de 60 min. A secagem das fatias de cenoura apresentou per?odo de taxa constante e de taxa decrescente. O pr?-tratamento osm?tico reduziu a umidade inicial das fatias de cenoura, reduzindo o tempo para o produto atingir o mesmo teor de umidade. O modelo de Fick, considerando o encolhimento, e o modelo de Page, se ajustaram de forma satisfat?ria aos dados experimentais, possibilitando a determina??o de coeficientes de difus?o efetivos, consistentes com a literatura. Os resultados de an?lise sensorial do produto seco indicaram maior aceita??o das fatias de cenouras com tratamento osm?tico

Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2018-10-19T17:51:25Z No. of bitstreams: 1 2013 - Ellen Almeida dos Santos Ferreira.pdf: 1317610 bytes, checksum: dd687bdd4e12dc0f868a15a961aa31ed (MD5) / Made available in DSpace on 2018-10-19T17:51:25Z (GMT). No. of bitstreams: 1 2013 - Ellen Almeida dos Santos Ferreira.pdf: 1317610 bytes, checksum: dd687bdd4e12dc0f868a15a961aa31ed (MD5) Previous issue date: 2013-05-06 / Brazil is a big producer and exporter of fruits and fruit juice. The sale, in many cases, is limited to the seasonality of production and perishability of fruits. The Brazilian cherry is a tropical fruit originally from the South and Southeast regions of Brazil, with high perishability and susceptibility to physical damage during transport. Considering all the losses that the productive chain of fresh Brazilian cherry may suffer, it is evident the importance of producing the juice of this fruit. Traditionally, thermal treatment has been employed in the processing and preservation of these products; however, undesirable changes in sensory and nutritional characteristics can happen. Among the innovative technologies to reduce these undesirable changes is High Hydrostatic Pressure (APH). This method of food preservation provides additional benefits to the product allowing products closer to the fresh product. This study aimed to investigate the process of high pressure in the preservation of Brazilian cherry pulp (Eugenia uniflora L.) to assess their microbiological safety and sensory quality and nutritional nectar obtained. The study was conducted at Embrapa Food Technology (Rio de Janeiro-RJ, Brazil). The Brazilian cherry pulp was processed by high hydrostatic pressure using different pressure levels, temperatures and retention time, following a central composite design. Microbiological analyzes were performed (for Salmonella spp., Coliforms at 45? C, mesophilic aerobic, yeasts and molds), physico-chemical (pH, acidity, soluble solids, fibers), antioxidant activity and instrumental color. It was investigated nectar microbiological shelf life obtained from the pressurized pulp. Shelf life estimation through Survival Analysis was also carried out, and the nectar exceeded 35 days of storage. Further studies are recommended. The sensory characteristics of nectars obtained from the pressurized pulp, non-pressurized pulp (Control), pasteurized Control, and three commercial brands available in the market were evaluated by consumer acceptance and through the methodology check all that apply (CATA). Data were analyzed using analysis of variance, Tukey test, and Multiple Factor Analysis. The high pressure process has been effective in preserving the nectar refrigerated for up to 35 days. There was no significant negative effect on antioxidant activity and color of the samples subjected to high pressure. The results obtained in the determination of "ideal" pulp concentration and sweetness for the nectar formulation cherry were 36% and 10%, respectively. In Acceptance Test samples pressurized and commercial B had the highest scores and the terms most frequently used in the methodology check all that apply were reddish, cherry flavor, presence of particles, attractive color, acid, astringent, off-flavor, sweet, bitter, gritty look. Such terms are therefore considered the most suitable to describe the samples by consumers. / O Brasil ? um grande produtor e exportador de frutas e suco de frutas. A comercializa??o, em muitos casos, ? limitada ? sazonalidade da produ??o e ? perecibilidade das frutas. A pitanga ? uma fruta tropical origin?ria das regi?es Sul e Sudeste do Brasil, com alta perecibilidade e susceptibilidade a danos f?sicos durante o transporte. Tendo em vista todas as perdas que a cadeia produtiva da pitanga in natura pode sofrer, fica evidente a relev?ncia da obten??o do suco deste fruto. Tradicionalmente o tratamento t?rmico tem sido empregado no processamento e conserva??o destes produtos; no entanto, altera??es indesej?veis nas caracter?sticas nutricionais e sensoriais podem acontecer. Entre as tecnologias inovadoras para redu??o dessas altera??es indesej?veis, est? a Alta Press?o Hidrost?tica (APH). Este m?todo de conserva??o de alimentos oferece benef?cios adicionais ao produto permitindo a obten??o com caracter?sticas mais pr?ximas do produto in natura. Este estudo teve como objetivo investigar o processo de alta press?o na conserva??o de polpa de pitanga (Eugenia uniflora L.) de modo a avaliar a seguran?a microbiol?gica e a qualidade sensorial e nutricional do n?ctar obtido. O trabalho foi realizado na Embrapa Agroind?stria de Alimentos (Rio de Janeiro, RJ, Brasil). A polpa de pitanga foi processada por alta press?o hidrost?tica utilizando diferentes n?veis de press?o e tempo de reten??o, seguindo delineamento experimental do tipo composto central. Foram realizadas an?lises microbiol?gicas (para Salmonella spp., coliformes ? 45?C, aer?bios mes?filos e fungos filamentosos e leveduras), f?sico-qu?micas (pH, acidez, s?lidos sol?veis, fibras), atividade antioxidante, cor instrumental e avalia??o sensorial. Foi avaliada a vida ?til microbiol?gica do n?ctar obtido a partir da polpa pressurizada e sensorialmente atrav?s da an?lise de sobreviv?ncia (Survival Analysis). O n?ctar apresentou vida ?til superior a 35 dias, necessitando estudos subsequentes. As caracter?sticas sensoriais dos n?ctares obtidos a partir da polpa pressurizada, da polpa n?o pressurizada (controle), do controle pasteurizado e de tr?s marcas comerciais dispon?veis no mercado foram avaliadas atrav?s da aceita??o do consumidor e utilizando a metodologia check all that apply (CATA). Os dados foram analisados por An?lise de Vari?ncia, teste de m?dia, e An?lise M?ltipla de Fatores. O processamento da polpa por alta press?o foi eficaz na preserva??o do n?ctar refrigerado por at? 35 dias. N?o houve efeito negativo da APH na atividade antioxidante das amostras. Nas an?lises de cor todos os par?metros analisados (L*, a* e b*) diferiram (p<0,05) do controle (polpa n?o pressurizada) e as amostras pressurizadas. Os resultados obtidos na determina??o de concentra??o de polpa e do?ura ?ideais? para a formula??o do n?ctar de pitanga foram 36% e 10%, respectivamente. No Teste de Aceita??o as amostras pressurizada e comercial B obtiveram as maiores m?dias e na metodologia check all that apply, os termos utilizados mais frequentemente como descritores foram cor avermelhada, sabor de pitanga, presen?a de part?culas, cor atrativa, ?cido, adstringente, sabor estranho, gosto doce, gosto amargo, aspecto arenoso. Tais termos podem ser, portanto, considerados os mais apropriados na descri??o das amostras pelos consumidores.

Made available in DSpace on 2014-12-17T15:01:21Z (GMT). No. of bitstreams: 1 MariaFB_DISSERT.pdf: 1170846 bytes, checksum: 98c54baa49841a83467430bc92e8e41c (MD5) Previous issue date: 2010-02-25 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior / Milk from different animals can be used for dairy production. Yoghurt is a popular fermented milk product and considered to be one of the greatest importance in terms of consumer acceptance and consumption. The present research deals with the production of strawberry set-type yoghurt by mixing goat and buffalo s milk and it has the objective of taking advantage of the intrinsic characteristics of each milk to produce a final product with desirable attributes. It was conducted by analyzing five experimental groups with different proportions of goat and buffalo s milk: C 100% goat s milk; 7C3B - 70% goat s milk and 30% buffalo s milk, 5C5B - 50% goat s milk and 50% buffalo s milk, 3C7B 30% goat s milk and 70% buffalo s milk; B - 100% buffalo s milk. Each group was evaluated for total solids content and the acidification profile was monitored every 30 minutes by pH analysis. The yoghurt samples were analyzed for physical-chemical (pH, acidity, protein, fat, total and reducing sugars, ash and total solids), rheological (syneresis and viscosity) and sensory characteristics (appearance, odor, consistency and flavour). Samples with higher percentual of bubaline milk reached Vm faster, but the time necessary for pH 4.6 (Te) were similar between groups. Statistical differences (p<0.05) were observed for fat and total solids content of yoghurt, with superior values for groups higher proportions of buffalo s milk. The parameters of behavior reached by the model of Ostwald of Waale pointed yoghurt samples as non-Newtonian and pseudoplastic fluids. Yoghurt made only with goat s milk (C) had higher values (p<0.05) for syneresis, which can be explained by its fragile coagulum. Additionally, this group also had the lowest sensory scores for the attributes consistence and taste, while bubaline yoghurt (B) obtained the best acceptance indexes for all of the appraised parameters / O leite de diversos animais pode ser mat?ria-prima para produ??o de diferentes tipos de produtos l?cteos existentes no mercado. Dentre eles est? o iogurte, o qual ? considerado como um dos produtos de maior aceita??o e consumo. O presente trabalho visa estudar o processo de elabora??o de iogurte a partir de misturas de leite de cabra e de b?fala com adi??o de sabor morango. Pretende-se com isso aliar caracter?sticas intr?nsecas distintas dos dois tipos de leites de forma a obter um produto de elevada aceita??o com caracter?sticas f?sico-qu?micas e organol?pticas desej?veis. A presente pesquisa foi desenvolvida a partir de cinco grupos experimentais com diferentes propor??es de leite caprino e bubalino: C - 100% leite de cabra, 7C3B - 70% leite de cabra e 30% leite de b?fala, 5C5B - 50% leite de cabra e 50% leite de b?fala, 3C7B - 30% leite de cabra e 70% leite de b?fala, B - 100% leite de b?fala. Inicialmente cada grupo foi avaliado quanto ao teor de s?lidos totais e foi determinado o pH das amostras retiradas a cada 30 minutos para acompanhamento da acidifica??o. Os iogurtes foram caracterizados quantos aos atributos f?sico-qu?micos (pH, acidez, prote?na, gordura, AR, ART, cinzas e s?lidos totais), reol?gicos (sinerese e viscosidade) e sensoriais (apar?ncia, odor, consist?ncia e sabor). As amostras com maior percentual de leite bubalino alcan?aram a taxa m?xima de acidifica??o (Vm) mais rapidamente, mas o tempo necess?rio para alcan?ar pH 4,6 foi similar entre os grupos. Diferen?as estat?sticas entre os grupos estudados foram percebidas no percentual de gordura e s?lidos totais, os quais apresentaram valores superiores para as formula??es com maior presen?a de leite de b?fala. Os ?ndices de comportamento alcan?ados pelo modelo de Ostwald de Waale apontam que os iogurtes s?o fluidos pseudopl?sticos. Al?m disso, o comportamento das curvas de fluxo e viscosidade aparente em fun??o da taxa de cisalhamento indicam que os iogurtes se classificam como fluidos n?o Newtoniano. Os iogurtes obtidos a partir de leite de cabra (grupo C) apresentaram valores estatisticamente superiores (p< 0,05) para sinerese, o que pode ser conseq??ncia do fr?gil co?gulo formado. Adicionalmente, esse grupo, ao ser comparado com os demais, apresentou escores mais baixos para os atributos consist?ncia e sabor, enquanto o iogurte produzido apenas com leite bubalino (grupo B) obteve os melhores ?ndices de aceita??o para todos os par?metros avaliados

Made available in DSpace on 2014-12-17T15:01:27Z (GMT). No. of bitstreams: 1 EvellinPSN_DISSERT.pdf: 1170598 bytes, checksum: e224db9f68430539942131ccd5630957 (MD5) Previous issue date: 2011-11-18 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior / The dried beef is a food traditionally eaten by Northeastern and has an extensive trade in the city of Natal-RN. It is usually produced in an empirical manner, without any standardization in production. Characterized as partially dehydrated meat product, so that the activity of water present is not sufficient to prevent microbial growth, degradation or the production of microbial toxins. The guarantee that the market dried beef is to provide a quality product hygienic, microbiological, physicochemical and sensory stable and adequate for the safety and consumer satisfaction, which has been increasingly attracted to food with natural preservatives. Thus, the meat industries are replacing the current seasonings and natural preservatives for similar, with it without affecting the shelf life of products. Lactic acid has been used to meet these requirements. In this sense, this study aimed to evaluate the effect of lactic acid on the physico-chemical, microbiological and sensory, besides knowing the consumer profile of dried meat of the City of Natal / RN. The results demonstrated that the use of lactic acid in concentrations of 1% and 2% during the processing of dried meat, had statistically significant effect (p < 0.05) on the physico-chemical (pH and water activity) and consequently reduced the microbial count does not alter the taste of the new product developed. Regarding the results on the consumer profile, it was found that the majority of respondents (71.75%) did not observe the presence of the stamp of the Federal Inspection Service (SIF) to buy this meat food that 81.55% of consumers check the hygiene conditions of the site and handlers, however, a large proportion of respondents not concerned with the guarantee of origin of typical regional products featuring a hazard to food safety for consumers of the city of Natal-RN / A carne de sol ? um alimento tradicionalmente consumido pelos nordestinos e tem um com?rcio amplo na Cidade do Natal-RN. Normalmente ? produzida de maneira emp?rica, sem qualquer padroniza??o na produ??o. Caracterizado como produto c?rneo parcialmente desidratado, de maneira que a atividade de ?gua presente n?o ? suficiente para evitar o desenvolvimento microbiano, a degrada??o ou a produ??o de toxinas microbianas. A garantia de manuten??o do mercado de carne de sol consiste no fornecimento de produto com padr?es de qualidade higi?nicos, microbiol?gicos, f?sico-qu?micos e sensoriais adequados e est?veis visando ? seguran?a e satisfa??o do consumidor, o qual tem sido cada vez mais atra?do por alimentos com conservantes naturais. Deste modo, as ind?strias de carnes est?o substituindo os atuais condimentos e conservantes por semelhantes naturais, sem afetar com isso a vida de prateleira dos produtos. O ?cido l?tico vem sendo empregado para atender essas exig?ncias. Nesse sentido, o presente trabalho objetivou-se avaliar o efeito do ?cido l?tico sobre as caracter?sticas f?sico-qu?micas, sensoriais e microbiol?gicas, al?m de conhecer o perfil do consumidor de carne de sol da Cidade do Natal/RN. Os resultados encontrados demonstraram que o emprego do ?cido l?tico em concentra??es de 1% e 2% durante o processamento da carne de sol, teve efeito estat?stico significativo (p < 0,05) sobre as caracter?stica f?sico-qu?micas (pH e atividade de ?gua) n?o alterando o sabor do novo produto elaborado. Com rela??o aos resultados sobre o perfil do consumidor, verificou-se que a maioria dos entrevistados (71,75%) n?o observa a presen?a do carimbo de Servi?o de Inspe??o Federal (SIF) ao comprarem este derivado c?rneo, que 81,55% dos consumidores verificam as condi??es de higiene do local e dos manipuladores, por?m, uma grande parte dos entrevistados n?o se preocupa com a garantia de origem dos produtos t?picos regionais caracterizando um perigo para a seguran?a alimentar dos consumidores da Cidade do Natal- RN

Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2017-06-27T13:04:09Z No. of bitstreams: 1 2010 - Alda Let?cia da Silva Santos Resende.pdf: 1570108 bytes, checksum: 847c87000cc34b478e835aa1e6f258ba (MD5) / Made available in DSpace on 2017-06-27T13:04:09Z (GMT). No. of bitstreams: 1 2010 - Alda Let?cia da Silva Santos Resende.pdf: 1570108 bytes, checksum: 847c87000cc34b478e835aa1e6f258ba (MD5) Previous issue date: 2010-06-08 / Once fish product offering by means of extractivism became stable, aquaculture emerges as a viable alternative to the increasing demand for quality protein. Brazilian low consumption of fish meat can be explained not only by cultural factors, but also by low offer of processed products as well as lack of practicity in meal preparation. In industry, after tilapia filleting, mechanically separated meat (MSM) is obtained which can be used for manufacturing of products with higher aggregated value. This work aimed at studying the technical feasibility, nutritional and sensorial qualities of tilapia fillet both in preserves and p?t? based on MSM, where protein and fatty acid profile alterations are observed. Simultaneously, a study on p?t? life span was carried out for a 180-days' period. Time x temperature binomial used (115?C x 20 minutes, and 115?C x 15 minutes, for the tilapia fillet and p?t?, respectively), were sufficent for assuring the commercial sterility of products. In relation to the preserved fillet, the most acceptable formula was of brine at 3%, and addition of fish seasoning to the covering oil, resulting in acceptance of 49%; 82%; 88%, and 65% for the attibutes: ?appearance?, ?taste?, ?texture? and for the purchasing intention, respectively. Both fatty acids EPA (Eicosapentaenoic) and DHA (docosaenoic) values were of 0.04% and 0.86%, respectively, while the sum of fatty acids series ?3 was equal to 0.34 g/100 g. Content of cholesterol was of 40.63 mg/100 g, considered low when compared to other products, such as eggs and meat. Physicalchemical composition of the product was: moisture: 76.21%; protein: 16.18%; ashes: 1.45%; ethereal extract: 3.71%. In relation to the p?t?, the storing period studied did not alter either the protein or the fatty acids profile, nor was the physical-chemical composition significantly alterated (moisture: 61.05%; protein: 9.44%; ashes: 2.41%; ethereal extract: 19.45%). By means of Quantitative Descriptive Analysis (QDA) a significant variation (P<0.05) was observed only on the averages attributed to ?spreadability? and ?creamy quality? throughout the study. Although ethereal extract in p?t? was high, cholesterol content was low (38.68 mg/100 g) taking into account that canoil oil was used in its formula, which not compromised quality of fatty acids profiled. DHA and linoleic acid values of p?t? were 0.35 and 5.60, respectively, and the sum of series ?3 fatty acids was of 1.58 g/100 g. After 180-day storing, acceptance frequency by consummers was of 95% for the ?global impression?; 91% for ?taste?; 89% for ?spreadability?, and 80% for ?appearance?. This study proves the technical, nutritional and market potential for products based on Tilapia meat. / Com a estabiliza??o da oferta de produtos de pesca pelo extrativismo, a aquicultura se mostra como alternativa vi?vel ao atendimento da demanda crescente por prote?na de qualidade. O baixo consumo brasileiro da carne de pescado pode ser explicado por fatores culturais, mas tamb?m pela baixa oferta de produtos processados e pela falta de praticidade no preparo da refei??o. Na ind?stria, ap?s o processo de filetagem da Til?pia, obt?m-se com aux?lio de m?quina despolpadeira, a carne mecanicamente separada (CMS) que pode ser utilizada na fabrica??o de produtos com maior valor agregado. Este trabalho teve como objetivo estudar a viabilidade t?cnica, qualidade nutricional e sensorial do fil? de Til?pia em conserva e do pat? ? base da CMS, observando as altera??es no perfil prot?ico e de ?cidos graxos. Foi realizado tamb?m estudo de vida ?til do pat? por per?odo de 180 dias. Os bin?mios tempo x temperatura utilizados (115?C x 20 minutos e 115?C x 15 minutos, para fil? e pat? de Til?pia, respectivamente), foram suficientes para garantir a esterilidade comercial dos produtos. Em rela??o ao fil? em conserva, a formula??o que obteve maior aceita??o foi a de salmoura a 3% e com tempero para peixe no ?leo de cobertura na qual a frequ?ncia de aceita??o do mesmo foi de 49%; 82%; 88% e 65% para os atributos ?apar?ncia?, ?sabor?, ?textura? e para a inten??o de compra, respectivamente. Os valores de ?cidos graxos EPA (eicosapentan?ico) e DHA (docosaexan?ico) foram de 0,04% e 0,86%, respectivamente e o somat?rio de ?cidos graxos da s?rie ?3 igual a 0,34 g/100 g. O teor de colesterol do produto foi de 40,63 mg/100 g sendo considerado baixo quando comparado ? outros alimentos como ovos e carnes. A composi??o f?sico-qu?mica do produto foi: umidade: 76,21%; prote?na: 16,18%; cinzas: 1,45%; extrato et?reo: 3,71%. Em rela??o ao pat?, o per?odo de armazenamento estudado n?o alterou o perfil prot?ico nem o de ?cidos graxos do produto, al?m de n?o ter alterado de forma significativa a sua composi??o f?sico-qu?mica (umidade: 61,05%; prote?na: 9,44%; cinzas: 2,41%; extrato et?reo: 19,45%). Atrav?s da An?lise Descritiva Quantitativa (ADQ) foi observada varia??o significativa (p<0,05) somente das m?dias dos atributos ?espalhabilidade? e ?cremosidade? ao longo do estudo. Apesar do teor de extrato et?reo do pat? ser elevado, o teor de colesterol foi reduzido (38,68 mg/100 g) visto que foi usado ?leo de canola na sua formula??o, o que tamb?m n?o comprometeu a qualidade do perfil de ?cidos graxos do mesmo. Os valores de DHA e ?cido linol?nico do pat? foram 0,35 e 5,60%, respectivamente e o somat?rio dos ?cidos graxos da s?rie ?3 foi de 1,58 g/100 g. Ap?s 180 dias de armazenamento, a frequ?ncia de aceita??o do pat? entre os consumidores foi de 95% para a ?impress?o global?; de 91% para o atributo ?sabor?; de 89% para a ?espalhabilidade? e de 80% para a ?apar?ncia?. Este estudo comprova o potencial t?cnico, nutricional e de mercado para os produtos ? base de carne de Til?pia.