DSpace Coleção:https://repositorio.ifgoiano.edu.br/handle/prefix/2532023-01-28T04:31:02Z2023-01-28T04:31:02ZTECNOLOGIA E PROCESSAMENTO DE DOCE DE LEITE PASTOSOPastina, Larissa Martins Ferreirahttps://repositorio.ifgoiano.edu.br/handle/prefix/27712022-09-27T12:57:58Z2022-09-09T00:00:00ZTítulo: TECNOLOGIA E PROCESSAMENTO DE DOCE DE LEITE PASTOSO
Autor(es): Pastina, Larissa Martins Ferreira
Primeiro Orientador: Silva, Marco Antônio Pereira
Abstract: The origin of dulce de leche is related to the conservation of milk by farm owners, as well as cheese. It is a typical product of Latin America, popular mainly in Brazil and the State of Minas is the main producing state of dulce de leche. The production of dulce de leche can be both artisanal and industrial, implying in the lack of standardization and uniformity of the product. Dulce de leche is obtained by heating milk with sugar, where it acquires color, consistency and characteristic flavor as a result of the non-enzymatic browning reactions. In view of the above, the present work aimed to produce pasty milk jam, in an artisanal way, to describe the step by step of the entire production process, from obtaining the raw materials to the completion of the product and the partial replacement of sucrose. by 20% of glucose contributed to the elaboration of the dulce de leche. From a visual aspect, the candy did not present a sandy texture, the presence of low humidity in dulce de leche promotes sandiness, which is an indication that the elaborated candy could have a higher content than the average found in industrialized pasty dulce de leche. Even though dulce de leche is a traditional delicacy in the country, it was possible to notice the scarcity of scientific works on the processing of dulce de leche, highlighting the importance of studies that deepen and investigate further the technological qualities.
Editor: Instituto Federal Goiano
Tipo: Trabalho de Conclusão de Curso2022-09-09T00:00:00ZETAPAS DE PRODUÇÃO DE ROLHAS E COMPONENTES METÁLICOS EM INDÚSTRIA DE EMBALAGENS METÁLICAS EM RIO VERDE - GOIÁSPereira, Yasmim de Limahttps://repositorio.ifgoiano.edu.br/handle/prefix/27692022-09-21T17:29:12Z2022-09-13T00:00:00ZTítulo: ETAPAS DE PRODUÇÃO DE ROLHAS E COMPONENTES METÁLICOS EM INDÚSTRIA DE EMBALAGENS METÁLICAS EM RIO VERDE - GOIÁS
Autor(es): Pereira, Yasmim de Lima
Primeiro Orientador: Favareto, Rogério
Abstract: When you buy a simple product wrapped in a can, or some other metal, little is known about the ingenious and technological process involved in its obtaining, aggregating several areas and themes to be developed, from obtaining steel, to perfect can formation, right through to the logistics of the finished product. With the aim of bringing more information of this process, the present work was developed during the internship period supervised in monitoring production in a metal packaging industry in Rio Verde – GO, where production was monitored through efficiency indicators and damage, along with quality control and statistical process control, analyzing how each production step affects these metrics. The focus of the text was on the diverse and complex production steps to obtain the packaging, more specifically metal stoppers and bottoms for 99 mm diameter cans.
Editor: Instituto Federal Goiano
Tipo: Trabalho de Conclusão de Curso2022-09-13T00:00:00ZCARACTERÍSTICAS FÍSICO-SENSORIAIS DE PRODUTOS VEGETAIS ANÁLOGOS AOS HAMBÚRGUERES: UMA REVISÃOVeras, Mayres Lopeshttps://repositorio.ifgoiano.edu.br/handle/prefix/27632022-09-21T17:27:22Z2022-08-18T00:00:00ZTítulo: CARACTERÍSTICAS FÍSICO-SENSORIAIS DE PRODUTOS VEGETAIS ANÁLOGOS AOS HAMBÚRGUERES: UMA REVISÃO
Autor(es): Veras, Mayres Lopes
Primeiro Orientador: Egea, Mariana Buranelo
Abstract: The first signs of meat-like products appeared in the mid-1900s, but only
in the 21st century that these foods were highlighted, due to the vegan movements,
vegetarians and sociocultural. These products are mainly originated by the values
morals followed by some religions and by the awareness of a part of the population for the
animal welfare, seeking to reduce the impacts caused in food production
meat. The name given to these products is plant-based, being composed of
like soy, peas, chickpeas, which are rich in protein. There are already foods
plant-based commercials for this range of meat-restricted consumers,
however the industries are in constant search, through researches and studies, of the improvement
nutritional, technological and sensory characteristics. Among the meat products, the
plant-based hamburgers are highlighted in the study, aiming at a greater similarity to the
meat product. Thus, this work aimed to evaluate the
physical-sensory characteristics of plant products similar to available hamburgers
in the market, through comparative studies. Evaluating the studied literary content, it was
It is possible to conclude that hamburger analogues are attractive products for different age groups.
age, social and cultural, and can be considered a well-accepted product, due to most
consumers are from the flexitarian group, another factor that stands out is the combination of
one or more vegetables that can satisfy different sensory tastes of consumers.
Editor: Instituto Federal Goiano
Tipo: Trabalho de Conclusão de Curso2022-08-18T00:00:00ZCARACTERÍSTICAS NUTRICIONAIS E O IMPACTO NA SAÚDE HUMANA DE PRODUTOS VEGETAIS ANÁLOGOS DE HAMBÚRGUERNascimento, Edna Gabrielle dohttps://repositorio.ifgoiano.edu.br/handle/prefix/27542022-09-27T13:01:00Z2022-08-19T00:00:00ZTítulo: CARACTERÍSTICAS NUTRICIONAIS E O IMPACTO NA SAÚDE HUMANA DE PRODUTOS VEGETAIS ANÁLOGOS DE HAMBÚRGUER
Autor(es): Nascimento, Edna Gabrielle do
Primeiro Orientador: Egea, Mariana Buranelo
Primeiro Membro da Banca: Latorres, Juliana Machado
Segundo Membro da Banca: Dantas, Luciana Arantes
Abstract: The most well-known and successful meat substitutes are based on plant material,
called plant-based. Among the meat products, the hamburger stands out for its high
consumption. In view of the above, this review aims to present the analogous products
of plant-based hamburgers, addressing the main nutritional and physicochemical aspects reported in different studies in the scientific literature. from the survey
literature carried out in this work using the Science direct, Scopus and Google
academic, in relation to the physicochemical properties, the plant-based hamburgers
showed low values of protein and lipids compared to the percentages described
in the technical regulation on the identity and quality of hamburgers made from animal meat
(protein: minimum 15% and lipids: maximum 23%), but all presented a potential source
of carbohydrates and dietary fiber. In terms of nutrition, it can be concluded that legumes
used in the production of plant-based hamburgers bring benefits to consumer health
in relation to meat of animal origin, since they are considered sources of dietary fiber and
bioactive compounds that act as antioxidants. These products can also help
cardiovascular, bone health and weight and body fat control of those who consume them.
Editor: Instituto Federal Goiano
Tipo: Trabalho de Conclusão de Curso2022-08-19T00:00:00Z