https://repositorio.ifgoiano.edu.br/handle/prefix/253 Thu, 12 Mar 2026 14:12:19 GMT 2026-03-12T14:12:19Z https://repositorio.ifgoiano.edu.br/handle/prefix/5650 Título: PRODUTOS LIGHT E DIET SOB A PERSPECTIVA DO CONSUMIDOR: AVALIAÇÃO QUANTITATIVA A PARTIR DE QUESTIONÁRIO ONLINE Autor(es): Cabral, Ana Paula Vieira Primeiro Orientador: Santos, Priscila Alonso dos Abstract: Light and diet products have been gaining more and more prominence worldwide, with an exponential increase in consumption. Look for these correct foods for a portion of the population that seeks to reduce the consumption of calories, sugars or fats, or that have specific dietary needs. The research was carried out using an online questionnaire, which covered demographic data, frequency and motivation of consumption, in addition to knowledge about the terms light and diet. The results demonstrated that, although there is a growing interest in these products, a significant part of consumers do not clearly understand the differences between them. It should also be noted that the consumption of light and diet products is more associated with weight control and medical restrictions, however, many consumers use them in inconvenient ways, which can lead to health risks. Data analysis suggests the need for educational campaigns to inform the public about the properties and limitations of these products, in addition to pointing out that the high price is a factor that limits regular consumption. It is concluded that financial accessibility and broader nutritional education could Light and diet products have been gaining more and more prominence worldwide, with an exponential increase in consumption. Look for these correct foods for a portion of the population that seeks to reduce the consumption of calories, sugars or fats, or that have specific dietary needs. The research was carried out using an online questionnaire, which covered demographic data, frequency and motivation of consumption, in addition to knowledge about the terms light and diet. The results demonstrated that, although there is a growing interest in these products, a significant part of consumers do not clearly understand the differences between them. It should also be noted that the consumption of light and diet products is more associated with weight control and medical restrictions, however, many consumers use them in inconvenient ways, which can lead to health risks. Data analysis suggests the need for educational campaigns to inform the public about the properties and limitations of these products, in addition to pointing out that the high price is a factor that limits regular consumption. It is concluded that financial accessibility and broader nutritional education couldz favor the conscious and adequate consumption of these products in consumers' diets Keywords: Conscious consumption. Food education. Labeling. Editor: Instituto Federal Goiano Tipo: Trabalho de Conclusão de Curso Wed, 18 Jun 2025 00:00:00 GMT https://repositorio.ifgoiano.edu.br/handle/prefix/5650 2025-06-18T00:00:00Z https://repositorio.ifgoiano.edu.br/handle/prefix/4729 Título: APLICAÇÃO DA FERRAMENTA OBSERVAÇÃO DE QUALIDADE EM AGROINDÚSTRIA DE PROCESSAMENTO DE MILHO Autor(es): Santos, Fernanda Gabriella Souza Primeiro Orientador: Favareto, Rogério Primeiro Membro da Banca: Plácido, Geovana Rocha Segundo Membro da Banca: Braghiroli, Rodrigo Abstract: The development of the Quality Observation tool was carried out during the internship and aims to assist in solving problems identified during Good Manufacturing Practices (GMP) inspections in the agroindustry. This tool is crucial for ensuring that production processes comply with food safety and hygiene standards. Quality Observation is a systematic document that establishes clear rules on the use of uniforms, maintenance of facilities and personal hygiene practices, in addition to other essential aspects to ensure the integrity of food products. The main objective is to identify and correct deviations that may compromise food safety and product quality before they become serious problems. The application of this tool allows for continuous monitoring and the implementation of effective corrective measures, contributing to the continuous improvement of processes and the promotion of a safer and more efficient work environment. The collection and analysis of data generated by Quality Observation enables the early detection of non-conformities and the application of corrective measures, reflecting the agribusiness' commitment to excellence and the safety of its products. Editor: Instituto Federal Goiano Tipo: Trabalho de Conclusão de Curso Thu, 05 Sep 2024 00:00:00 GMT https://repositorio.ifgoiano.edu.br/handle/prefix/4729 2024-09-05T00:00:00Z https://repositorio.ifgoiano.edu.br/handle/prefix/4664 Título: PADRONIZAÇÃO DA HIDRATAÇÃO DA TRIPA USADA NA PRODUÇÃO DE MORTADELA TIPO BOLOGNA PARA CONTROLE DE REPROCESSO Autor(es): Assis, Evellyn Oliveira Primeiro Orientador: Viana, Leticia Fleury Abstract: Between the months of September 2023 and March 2024, data was analyzed from the Bologna-type smoked mortadella production line. This analysis showed a high rate of reprocessing related to casing bursting, and a difference in color between the casings. two casings used by the company after cooking the product. Therefore, the main objective of this work was to identify, through tests and comparisons, the root cause of the increase in the reprocessing rate due to casings bursting in mortadella and the difference in color of the mortadella. Initially, tests were carried out on the hydration of the tripe with time variation keeping the temperature constant, and with temperature variation with constant time for both Tripe A and Tripe B, in order to investigate whether the time and temperature of the water hydration influenced the resistance of the casing. It was noticed during the monitoring of the production line that there was a difference in the color of the products with the change in the casing model. It was also observed that the mortadella transport cages waited for a long time at room temperature before being sent to the greenhouses, therefore a waiting time test was carried out to verify that this condition did not interfere with the difference in color of the mortadella packaged with different casings. . It was observed that both the time and temperature of hydration had an influence on the resistance of the casings, with significant differences between Casing A and Casing B. Of 1900 mortadella evaluated that were embedded with Casing A, there were only 8 bursts and 7 losses. , already with casing B of 1200 mortadella embedded, there were 43 explosions and 21 losses recorded. It was observed that the waiting time for the products before going to the greenhouse was not altering the color of the product. The analysis and update of operational procedures, together with the adoption of new practices in the hydration tank, resulted in a reduction in the time the casings were immersed in water, which helped to minimize the risk of bursts. However, it is essential to maintain compliance with established operating procedures and have a clear understanding of the specifications for each type of casing to ensure its strength and reduce the need for reprocessing. Editor: Instituto Federal Goiano Tipo: Trabalho de Conclusão de Curso Tue, 25 Jun 2024 00:00:00 GMT https://repositorio.ifgoiano.edu.br/handle/prefix/4664 2024-06-25T00:00:00Z https://repositorio.ifgoiano.edu.br/handle/prefix/4598 Título: APLICAÇÃO DE REVESTIMENTO COMESTÍVEL NA PÓS-COLHEITA DE FRUTOS DE CAJÁ-MANGA (Spondias dulcis L) Autor(es): Pereira, Myllena Jorgiane Sousa Primeiro Orientador: Plácido, Geovana Rocha Abstract: To increase the shelf life of fruits and vegetables, the use of post-harvest conservation technologies is essential, as is the case with the use of food coatings. Mango cajá, a tropical fruit, is appreciated for its combination of sweet and sour flavors, being a highly perishable fruit during post-harvest handling, susceptible to softening and as a consequence reaching senescence quickly, with possible changes in the flavor of the fruit. fruit. Thus, the present work aimed to evaluate the physicochemical changes caused in mango cajá (Spondias dulcis L.) when using an edible coating based on carboxymethyl cellulose (CMC) in low concentration, with and without the addition of ascorbic acid. The cajá-manga were subjected to three treatments, with fruits without coating (control), fruits coated with a film-forming solution with 0.5% (m/v) of carboxymethyl cellulose (CMC) and fruits coated with a film-forming solution with 0. 5% (m/v) carboxymethylcellulose (CMC) + 0.025 (0.25%) ascorbic acid, treatments were stored in trays at 20°C for 9 days. The parameters evaluated were: titratable acidity, soluble solids, color, turgor pressure, determination of ascorbic acid (vitamin C) and mass loss at 0, 3, 6 and 9 days of storage. Mango cajá coated with CMC + vitamin C showed better results in terms of parameters: color, mass loss, acidity, turgidity pressure and total soluble solids content when compared to other treatments, showing satisfaction with their use. Editor: Instituto Federal Goiano Tipo: Trabalho de Conclusão de Curso Fri, 15 Dec 2023 00:00:00 GMT https://repositorio.ifgoiano.edu.br/handle/prefix/4598 2023-12-15T00:00:00Z