https://repositorio.ifgoiano.edu.br/handle/prefix/4418 2026-08-11T14:37:40Z https://repositorio.ifgoiano.edu.br/handle/prefix/6848 Título: QUILOMBO BRISA DA MEMÓRIA: LUGAR ONDE O VENTO SOPRA O QUE O TEMPO NUNCA LEVOU Autor(es): Santos, Tatianne Silva Abstract: Quilombo Brisa da Memória: Where the Wind Carries What Time Never Took Away is a children's literary work that explores memory, ancestry, identity, and the resistance of Quilombola communities through the story of a fictional urban quilombo inspired by Quilombola communities in the state of Goiás, Brazil. Guided by the character Wind, the narrative follows a young girl on a journey of discovery about the origins of quilombos, the formation of the Brisa da Memória community, and the continuity of knowledge, traditions, and community bonds across generations. The story highlights the importance of oral traditions, ancestral memory, solidarity, traditional knowledge, respect for elders, and the fight against racism, reaffirming the central role of Quilombola communities in preserving their identities and ways of life. Editor: Instituto Federal Goiano Tipo: Livro 2026-08-01T00:00:00Z https://repositorio.ifgoiano.edu.br/handle/prefix/4434 Título: AVALIAÇÃO FÍSICO-QUÍMICA DA FARINHA DE CASCA DE GUAPEVA (POUTERIA GARDNERIANA RADLK) Autor(es): Pinto, Ellen Godinho; Augustinho, Bianca Ferreira; Silva, Túlio Henrique Batista da; Martins, Wiaslan Figueiredo; Soares, Dayana Silva Batista; Fernandes, Ana Paula Stort Abstract: The cerrado region covers approximately 204 million hectares and is known as one of the biomes with the greatest biodiversity in the world. A typical fruit of this region is Guapeva (Pouteria gardneriana Radlk), which has a sweet taste, high nutritional content, and antioxidant action in the human body. This study aims to evaluate the physicochemical properties of Guapeva peel processed into flour. With the fruit acquired and sanitized, the peel was separated, and a portion of it was taken to the oven at 60°C for 18 hours. Subsequently, analyses of pH, moisture, total soluble solids, vitamin C, and total phenolics were carried out on the dehydrated peel. Water and oil absorption analyses and gel formation capacity were performed only on the dehydrated peel. The results obtained for the fresh peel were 6.00; 78.05%; 11 °Brix; 1.09 mg/100g; 0.07 mg GAE, respectively, followed by the dehydrated peel, which were 6.00; 10.85%; 19.5 °Brix; 0.47 mg/100g; 1.35 mg GAE; 7 g/g; 4.5 g/g, with good gel formation in 10% flour. Guapeva peel flour showed satisfactory physicochemical results, proving to be a viable alternative for better utilization of this residue. Editor: Instituição extra IF Goiano Tipo: Capítulo de Livro 2022-06-04T00:00:00Z https://repositorio.ifgoiano.edu.br/handle/prefix/4433 Título: AVALIAÇÃO FÍSICO-QUÍMICA DO MURICI IN NATURA E DESIDRATADO Autor(es): Santos, Amanda Martins; Augustinho, Bianca Ferreira; Alves, Thays Priscila de Sousa; Pinto, Ellen Godinho; Martins, Wiaslan Figueiredo; Soares, Dayana Silva Batista; Fernandes, Ana Paula Stort Abstract: The murici (Byrsonima crassifolia) is a fruit that presents a yellow color, with a slightly flattened and spherical shape, and has an approximate diameter of 1.5 to 2.0 cm. This study aimed to analyze the physicochemical characteristics of fresh and dehydrated murici. The fresh and dehydrated fruits were analyzed for pH, total titratable acidity (TTA), moisture, and total soluble solids (TSS) parameters. The fresh fruit presented pH, TTA, moisture, and TSS values of 4.76, 2.61 g/100 g, 68.85%, and 12.33 °Brix, respectively, while the dehydrated murici showed values of 6.23, 4.01 g/100 g, 21.24%, and 33.66 °Brix, respectively. The results showed discrepancies when compared to those reported in the literature. These differences may be attributed to the fruit characteristics, endoclimatic factors, and analytical methodology. Editor: Instituição extra IF Goiano Tipo: Capítulo de Livro 2022-03-07T00:00:00Z https://repositorio.ifgoiano.edu.br/handle/prefix/4432 Título: AVALIAÇÃO FÍSICO-QUÍMICA DO CAJUZINHO-DO-CERRADO SUBMETIDO AO PROCESSO DE DESIDRATAÇÃO OSMÓTICA SEGUIDO DE SECAGEM Autor(es): Silva, Nathiele Cristine Cunha; Pinto, Ellen Godinho; Martins, Wiaslan Figueiredo; Soares, Dayana Silva Batista; Fernandes, Ana Paula Stort Abstract: Among the main fruit trees found in Brazil, the cajuzinho-do-cerrado stands out in the state of Goiás. A major problem faced in the cajuzinho-do-cerrado production chain is its conservation, as it is an extremely perishable fruit due to its high water activity. Osmotic dehydration used as a pretreatment, followed by drying, is a good alternative to reduce water activity and facilitate transportation, as well as to add value. The objective was to characterize the biometric and physicochemical properties of the samples. Analyses were carried out for pH, moisture, acidity, ash content, vitamin C, phenolics, total soluble solids, total reducing sugars, browning index, color, GS, PA, and RM in fresh samples, osmotically dehydrated samples, and after drying at 70°C. For moisture content, the sample dried with glucose had the lowest content, inversely proportional to the total soluble solids found. For vitamin C content, the fresh sample had the highest content, but as the processes progressed, it degraded as expected. It is concluded that the processes employed in this study were efficient. The best treatment identified was the sample dried with glucose, as reducing moisture content can prolong the shelf life of cajuzinho-do-cerrado. Editor: Instituição extra IF Goiano Tipo: Capítulo de Livro 2022-06-04T00:00:00Z