DSpace Coleção:https://repositorio.ifgoiano.edu.br/handle/prefix/2672024-03-28T16:35:54Z2024-03-28T16:35:54ZPROCESSAMENTO E AVALIAÇÃO DE POLPA E SUCO SOBRE OS ATRIBUTOS FÍSICO-QUÍMICOS DE ACEROLA (MALPIGHIA EMARGINATA)Arrais, Rafaelahttps://repositorio.ifgoiano.edu.br/handle/prefix/37042023-06-26T17:58:10Z2023-05-18T00:00:00ZTítulo: PROCESSAMENTO E AVALIAÇÃO DE POLPA E SUCO SOBRE OS ATRIBUTOS FÍSICO-QUÍMICOS DE ACEROLA (MALPIGHIA EMARGINATA)
Autor(es): Arrais, Rafaela
Primeiro Orientador: Soares, Dayana
Primeiro Membro da Banca: Fernandes, Ana Paula
Segundo Membro da Banca: Martins, Wiaslan
Abstract: In Brazil, another 14 million tons of fruit were produced in 2022, with acerola being one of these fruits. Acerola offers several types of use, allowing several possibilities in processing within industries. Processing is very important, as the demand to preserve and distribute food, before it loses its quality, has been one of the main functions of industries. There are several changes in food, such as chemical, physical and microbiological changes. Thus, the objective of this work was to identify and evaluate the effects of grinding and pasteurization (pulp and nectar) on the physical-chemical attributes of acerola in natura. The acerolas used were obtained at Instituto Federal Goiano – Campus Morrinhos, the fruits were analyzed biometrically. The pulp and nectar as well as the fruit were analyzed for vitamin C, soluble solids, titratable acidity, pH, moisture and ash. The results showed that the processing of the nectar had a lot of influence compared to the fruit in natura, the contents of soluble solids, acidity, pH and vitamin C decreased in the processing, mainly due to the addition of water and the slow pasteurization process, since the acerola pulp showed results close to those found in the fruit.
Editor: Instituto Federal Goiano
Tipo: Trabalho de Conclusão de Curso2023-05-18T00:00:00ZDESENVOLVIMENTO E CARACTERIZAÇÃO FÍSICO-QUÍMICA DE RICOTA ENRIQUECIDA COM ORA-PRO-NÓBISLuz, Pamela Fiamahttps://repositorio.ifgoiano.edu.br/handle/prefix/36512023-05-25T16:51:49Z2023-04-27T00:00:00ZTítulo: DESENVOLVIMENTO E CARACTERIZAÇÃO FÍSICO-QUÍMICA DE RICOTA ENRIQUECIDA COM ORA-PRO-NÓBIS
Autor(es): Luz, Pamela Fiama
Primeiro Orientador: Pinto, Ellen
Abstract: When identifying the students' difficulty in learning mathematics, it is observed that most arrive at school as a child and go on into adult school life without understanding the concept of number, as if mathematics were not part of their everyday life, although it is present all the time. This work aimed to analyze how the use of playfulness contributes to the assimilation and understanding of Mathematics content by children. Knowing that mathematics is an unpopular subject among students, in order to break this barrier, the teacher must use playful activities in Mathematics Teaching. The ludic is an important teaching method, acting as an instrument of spontaneous communication in the universe of children and adolescents, where they lead to the development of logical reasoning, in addition to making learning pleasurable and meaningful. It was possible to observe that the ricotta with ora-pro-nobis without smoking presented a better content in relation to the parameter of proteins in relation to the other developed ricottas. Knowing that ricotta is already a food with a high protein content, enrichment with ora-pro-nobis helps to raise this parameter, further guaranteeing consumers a healthy food with a high protein content in their balanced diet, delivering a product with a large amount of essential amino acids.
Editor: Instituto Federal Goiano
Tipo: Trabalho de Conclusão de Curso2023-04-27T00:00:00ZELABORAÇÃO E CARACTERIZAÇÃO FÍSICO-QUÍMICA E DE COMPOSTOS FENÓLICOS DE FARINHA DE ORA-PRO-NÓBIS (Pereskia aculeata)Santos, Amanda Martinshttps://repositorio.ifgoiano.edu.br/handle/prefix/35782023-04-18T18:19:19Z2023-04-13T00:00:00ZTítulo: ELABORAÇÃO E CARACTERIZAÇÃO FÍSICO-QUÍMICA E DE COMPOSTOS FENÓLICOS DE FARINHA DE ORA-PRO-NÓBIS (Pereskia aculeata)
Autor(es): Santos, Amanda Martins
Primeiro Orientador: Fernandes, Ana Paula Stort
Primeiro Membro da Banca: Fernandes, Ana Paula Stort
Segundo Membro da Banca: Pinto, Ellen Godinho
Terceiro Membro da Banca: Soares, Dayana Silva Batista
Abstract: Pereskia aculeata (ora-pro-nóbis), belongs to the Cactaceae family. It is an arboreal plant with several large and pointed thorns on its branches, and with large and succulent leaves, being classified as an unconventional vegetable. It is known that this vegetable has a high protein content, and in its composition iron and calcium stand out. Therefore, the objective of this work was to carry out the physical-chemical characterization and mineral content of ora-pro-nobis flour. Moisture, protein, pH, acidity, water activity and phenolic compounds analyzes in aqueous and alcoholic extracts were determined in triplicate. The realization of this work demonstrated that ora-pro-nobis
presents a great nutritional potential, in particular the concentration of iron and its protein value, confirming that the introduction of this vegetable in the diet of the Brazilian population would contribute to a better nutritional condition and to the reduction of iron deficiency, when included in their diet.
Editor: Instituto Federal Goiano
Tipo: Trabalho de Conclusão de Curso2023-04-13T00:00:00ZFERRAMENTAS DE CONTROLE DE QUALIDADE E SUA IMPORTÂNCIA NO SETOR INDUSTRIAL ALIMENTÍCIOPereira, Lyandra Fonsecahttps://repositorio.ifgoiano.edu.br/handle/prefix/34852023-03-16T17:36:36Z2022-12-01T00:00:00ZTítulo: FERRAMENTAS DE CONTROLE DE QUALIDADE E SUA IMPORTÂNCIA NO SETOR INDUSTRIAL ALIMENTÍCIO
Autor(es): Pereira, Lyandra Fonseca
Primeiro Orientador: Orsine, Joice Vinhal Costa
Primeiro Membro da Banca: Takashi, Sandra Roberto
Segundo Membro da Banca: Gherardi, Sandra Regina Marcolino
Abstract: Quality management is one of the main strategies that companies in any sector adopt, as it relates the competitiveness and profitability of companies, through the reduction of costs and waste, offering products that meet the demands of the consumer market. As a result, the improvement of these managements has been updated in the industries seeking improvement for their employees and consumers. With this, the implementation of tools such as the GMP (Good Manufacturing Practices) which is essential for food to be produced with quality, from the point of view of food safety, as well as nutritional. Use of the SOP (Standard Operating Procedure) which consists of the detailed description of all the operations necessary to carry out a certain procedure, being extremely important within any functional process to guarantee the desired results for each task performed. And other tools such as HACCP (Hazard Analysis of Critical Control Points) which is an analytical system based on a series of steps related to the processes of the food industry, from the receipt of raw material to the commercialization of the product, taking measures to contain the risk situation and identify possible harm to consumers' health later on. The objective of the work is to carry out the historical contextualization of the quality control applied in the industrial food production, through the presentation of some tools used and their forms of application, in addition to the discussion of why these same tools can intervene in a positive way in the functioning of the industry. and the final product.
Editor: Instituto Federal Goiano
Tipo: Trabalho de Conclusão de Curso2022-12-01T00:00:00Z