TCC Laticínios

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Navegando TCC Laticínios por Tipo de Acesso "Attribution-NoDerivs 3.0 Brazil"

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    Comparação entre leite em pó e composto lácteo
    (INSTITUTO FEDERAL DE ALAGOAS - Ifal, 2016-09-08) Lima, Aline Dias de; Froehlich, Angela; http://lattes.cnpq.br/5914301028967320; Lima, Marciara Lúcia dos Santos; http://lattes.cnpq.br/7363169253014822; Santos, Aparecido José Silva dos
    Milk is the best natural food because it contains relatively important essential nutrients to the diet. However the treatment to which the milk is subjected in the industry can modify their nutritional characteristics. The milk powder is a modern form of milk consumption. The nutritional value of milk powder and other lactic derivatives is substantially lower than that of milk, but should take into account that these products have longer shelf life, enabling economic gains in storage and transport. The milk powder generally has a large role in the food category. Unlike powdered milk, milk compound, can not be called milk because it has other ingredients in its composition, milk food substances or not milk is made from milk, milk reconstituted where the base has to be at least 51% of the total product.
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    Elaboração e avaliação da aceitabilidade de doce de leite com geleia de acerola (Malpighia emarginata)
    (INSTITUTO FEDERAL DE ALAGOAS - Ifal, 2026-02-05) Magalhães, Ana Patrícia Euzébio; Alves, Maria Aparecida de Melo; http://lattes.cnpq.br/6297506876262277; Pinto, Jaildo de Angelo; http://lattes.cnpq.br/4266695854866876; Lima Júnior, José Guimarães Ferreira de; https://orcid.org/0000-0001-8037-3058; http://lattes.cnpq.br/6710670935147853
    Dulce de leche is a widely consumed product in Latin America, obtained by concentrating milk with the addition of sucrose and other ingredients under constant heat. Acerola (Malpighia emarginata) is a small, round to obovate fruit with an intense red color when ripe, featuring juicy pulp, a unique flavor, and high nutritional value, especially in vitamin C content (7004,000 mg/100 g). This fruit can be consumed fresh, as frozen pulp, juice, or jelly. Jelly is defined as a product obtained by concentrating fruit pulp or juice with added sucrose. The incorporation of tropical fruits, particularly acerola, into dulce de leche adds value to the product and offers consumers differentiated alternatives. This study aimed to evaluate the sensory acceptability and purchase intention of dulce de leche with acerola jelly. The raw milk was obtained from the Dairy Cattle Laboratory of the Federal Institute of Alagoas – Satuba Campus, and other ingredients were purchased locally. In the agro-industry laboratory, dulce de leche and jelly were prepared; in the sensory analysis laboratory, three formulations were developed with varying jelly content: F1 (25%), F2 (50%), and F3 (75%). For the sensory test, 60 untrained consumers were recruited and, in individual booths, received a tray with the three formulations labeled with random three-digit codes, water, and an evaluation sheet containing two scales: a nine-point hedonic scale (9 – like extremely, 1 – dislike extremely) for overall impression, color, aroma, texture, and flavor; and a three-point purchase intention scale (3 – would certainly buy, 1 – would certainly not buy). The experimental design was a complete block design, with analysis of variance (ANOVA) followed by Tukey’s test (p < 0.05) and the Acceptability Index (AI% = A × 100 / B). Data showed a predominance of female participants (90%), with most aged between 15 and 25 years. All attributes scored above 70%, meeting the minimum recommended threshold for new product acceptability. Overall impression scores ranged from 87% to 89%, color from 90% to 92%, texture from 89% to 90%, and flavor from 85% to 90%. Aroma scored 83%. Regarding purchase intention (“would certainly buy”), results were F1: 63%, F3: 58%, and F2: 50%, with the remainder selecting “might buy.” The lower jelly percentage in F1 likely contributed to its higher scores across attributes. No significant differences were observed among formulations. It is concluded that all formulations demonstrated excellent acceptability among young consumers, indicating that incorporating acerola jelly into dulce de leche is feasible both sensorially and commercially, especially given acerola’s easy availability and high nutritional value.