DSpace Coleção:https://repositorio.ifgoiano.edu.br/handle/prefix/42802026-03-15T10:06:18Z2026-03-15T10:06:18ZCOMPARAÇÃO DE PARÂMETROS FÍSICO-QUÍMICOS DE AZEITES EXTRAVIRGENS ARMAZENADOS EM DIFERENTES EMBALAGENSJesus, Willianhttps://repositorio.ifgoiano.edu.br/handle/prefix/53132025-03-25T20:38:02Z2025-03-20T00:00:00ZTítulo: COMPARAÇÃO DE PARÂMETROS FÍSICO-QUÍMICOS DE AZEITES EXTRAVIRGENS ARMAZENADOS EM DIFERENTES EMBALAGENS
Autor(es): Jesus, Willian
Primeiro Orientador: Perfeito, Danielle
Primeiro Membro da Banca: Gherardi, Sandra
Segundo Membro da Banca: Máximo, Leandro
Abstract: The objective of the present work was to evaluate and compare the quality and physical-chemical parameters of olive oil, packaged in different packages. Three extra virgin olive oils packaged in three different packages were analyzed: plastic, glass and can. Analyzes of acidity index, peroxide index, saponification index and colorimetry were carried out. For the acidity index, the oils in glass and can packaging obtained means within the values established by Brazilian legislation (0.67 and 0.76% respectively); olive oil stored in plastic packaging obtained the highest average, with a value outside the limits established by the aforementioned legislation (1.24%). For the Peroxide index, the olive oil sample packed in plastic packaging was the only one that showed a value above the pre-established limit by current Brazilian legislation (29.54 mEq/Kg), differing from the other samples packed in glass packaging and can (14.17 and 14.36 mEq/Kg respectively), at a significance level of 5%. For the saponification index, the olive oil sample from the plastic packaging showed a higher average (177.55 mg KOH/g) compared to the samples in glass and can packaging (173.85 and 173.20 mg KOH/g respectively ), differing from them, at a significance level of 5%. For the Color Analysis, it was observed that the extra virgin olive oil, packaged in glass packaging, showed the highest values in relation to luminosity, the highest values in relation to the tendency towards yellow color, consequently presenting the lowest values, with in relation to the green hue.
Editor: Instituto Federal Goiano
Tipo: Trabalho de Conclusão de Curso2025-03-20T00:00:00ZEMBALAGENS ATIVAS PARA A MANUTENÇÃO DA QUALIDADE DOS ALIMENTOSSousa, Karenhttps://repositorio.ifgoiano.edu.br/handle/prefix/53112025-03-25T20:39:45Z2025-03-17T00:00:00ZTítulo: EMBALAGENS ATIVAS PARA A MANUTENÇÃO DA QUALIDADE DOS ALIMENTOS
Autor(es): Sousa, Karen
Abstract: Considering the challenge of preserving food quality and reducing waste in a context of growing demand for fresh and safe products, this study addresses the development of active packaging as an innovative alternative to conventional packaging. The objective is to investigate technologies and materials that extend the shelf life of food while preserving its sensory and nutritional characteristics. To achieve this, a qualitative bibliographic review was conducted, based on articles published in the last six years in Portuguese and English, selected from databases such as Scielo, and Portal de periódicos da Capes. The descriptors used included “active packaging,” “food quality,” and “food sustainability.” The results demonstrate that active packaging, such as those with antioxidant and antimicrobial compounds, is effective in sensory and microbiological food preservation. These solutions also contribute to sustainability by incorporating biodegradable materials. However, limitations such as high costs and regulatory barriers were identified, indicating the need for greater economic feasibility and market acceptance. It is concluded that active packaging has great potential to transform the food sector by reducing waste, extending shelf life, and promoting food safety in a context of environmental concerns.
Editor: Instituto Federal Goiano
Tipo: Trabalho de Conclusão de Curso2025-03-17T00:00:00ZELABORAÇÃO E DETERMINAÇÃO DA UMIDADE DE MASSA FRESCA TIPO FETTUCCINE, SEM GLÚTEN, UTILIZANDO A FARINHA DE BANANA VERDELacerda, Rodrigo Vieirahttps://repositorio.ifgoiano.edu.br/handle/prefix/52502025-03-18T16:30:59Z2025-03-14T00:00:00ZTítulo: ELABORAÇÃO E DETERMINAÇÃO DA UMIDADE DE MASSA FRESCA TIPO FETTUCCINE, SEM GLÚTEN, UTILIZANDO A FARINHA DE BANANA VERDE
Autor(es): Lacerda, Rodrigo Vieira
Primeiro Orientador: Máximo, Leandro Nériton Cândido
Abstract: Pasta is a product highly used by Brazilians mainly due to the cost-benefit ratio, however, there
is a group of people who are intolerant to gluten (a protein present in wheat), known as celiacs.
In this sense, green banana flour has proven to be a promising alternative, as in addition to being
gluten-free, it has advantages such as a significant starch content. Therefore, the objective of
this study was to develop a gluten-free dough, its preparation form and moisture analysis. The
work was carried out in the Technical and Dietetics and Physical-Chemical Analysis
Laboratories of the Instituto Federal Goiano – Campus Urutaí. As a result, we verified that it
was possible to develop the dough, and it presented a good index and yield. Furthermore, the
humidity in the first 24 hours was below the limit established by legislation and was
characterized as a protein mass. However, it is necessary to carry out additional studies of cutoff
points in the other times evaluated and ash and sensory analyses.
Editor: Instituto Federal Goiano
Tipo: Trabalho de Conclusão de Curso2025-03-14T00:00:00ZTENDÊNCIAS DE MERCADO DE PANIFICAÇÃO: INOVAÇÕES RECENTESGonçalves, Ana Clara de Mello Nuneshttps://repositorio.ifgoiano.edu.br/handle/prefix/52452025-03-18T16:31:39Z2025-03-07T00:00:00ZTítulo: TENDÊNCIAS DE MERCADO DE PANIFICAÇÃO: INOVAÇÕES RECENTES
Autor(es): Gonçalves, Ana Clara de Mello Nunes
Primeiro Orientador: Moreno, Victor Jose
Primeiro Membro da Banca: Máximo, Leandro Nériton Cândido
Segundo Membro da Banca: Costa, Maxwell Severo da
Abstract: The bakery market has undergone significant transformations to meet the demands of
consumers seeking healthier, more sustainable, and innovative products. In this context,
this study investigates the main trends in the sector, analyzing how new technologies
and ingredients impact production and consumer behavior. The central problem of the
research lies in the industry's need to adapt to nutritional and environmental
requirements without compromising quality and flavor. The study aims to understand
how these innovations are shaping the market and influencing the development of new
products. The methodology includes a literature review of scientific articles and
industry reports, as well as case studies of companies that have adopted these practices.
The results indicate that product customization, the use of functional ingredients, and
the application of new technologies, such as 3D food printing, are effective strategies to
meet current demands. It is concluded that the modernization of the sector, combined
with the preservation of traditional techniques, can provide sustainable and innovative
growth for the bakery industry.
Editor: Instituto Federal Goiano
Tipo: Trabalho de Conclusão de Curso2025-03-07T00:00:00Z