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Item Caracterização físico-química e sensorial de iogurte firme saborizado com geleia de acerola adicionado de extrato de própolis vermelha(INSTITUTO FEDERAL DE ALAGOAS - Ifal, 2025-08-28) Lima, Cristiane Santos de Messias Ferreira de; Silva, Tâmara Lúcia dos Santos; http://lattes.cnpq.br/7697002445483904; Santos, Táscya Morganna de Morais; http://lattes.cnpq.br/2488120463894126; Santos , Antônio Carlos Silva Dos; http://lattes.cnpq.br/0408477856113273The biological properties of red propolis from Alagoas are due to its composition, which distinguishes it from other propolis species. This makes it a high-value product that has been widely studied for the treatment of infectious diseases and the development of new products. The goal was to develop a differentiated dairy product that meets the nutritional demands of yogurt consumers and strengthen dairy production. Thus, a flavored yogurt with acerola jelly enriched with red propolis extract was developed. The treatments used varied the percentage of propolis in the jelly. The samples were labeled F1 (1.5% propolis), F2 (3% propolis), and F3 (4.5% propolis). The samples were subjected to physicochemical analyses, such as moisture, acidity, pH, and phenolic compounds. A recruitment form was used to select the panelists. Subsequently, sensory analyses were performed to assess acceptance of the sensory attributes and consumer purchase intention. The results were then analyzed and discussed. Regarding the acidity parameter (g lactic acid/100g), sample F2 had the highest acidity. However, all samples were within the parameters required by current legislation. The phenolic compound content ranged from 81.5g/ml to 94.5g/ml. The samples did not differ statistically in any of the attributes evaluated. Regarding the physicochemical analyses, it was observed that all samples met the parameters required by legislation. It was found that despite the temperature at which the propolis extract was added to the jelly, it did not lose its nutritional characteristics. The final product presents the presence of total phenolic compounds in its composition. The results of this study demonstrated that the yogurts flavored with acerola jelly enriched with red propolis extract were well received by the tasters, obtaining averages above seven in their attributes. In view of this, it was observed that the enrichment of dairy products with bee products has great technological potential for the valorization of the dairy and beekeeping sectors.Item Estudo de caso de uma produção alternativa de iogurte com soro de leite: “Conformidades com as legislações brasileiras vigentes"(Instituto Federal de Educação Ciência e Tecnologia de Alagoas, 2024-04-16) França, Fabrício Luiz de Lima,; Silva, Tâmara Lúcia dos Santos; http://lattes.cnpq.br/7697002445483904; Souza Júnior, Pedro Juvencio de; http://lattes.cnpq.br/7593793586687867; Amorim, Tassyano Feitosa de; http://lattes.cnpq.br/1032941824178772This work consists of a case study of a master's thesis on the production of yogurt fromthe reconstitution of powdered milk directly in whey. The technique of reconstituting powdered milk directly into whey is a viable alternative for the production of yogurt, enabling the full use of whey, a by-product of the dairy industry. This approach has economic and environmental advantages, reducing waste and production costs. The case study addresses specific technical aspects, such as the composition and characteristics of whey, the milk powder reconstitution processes, the microorganisms involved in yogurt fermentation, the production stages and the quality parameters of the final product.Item Soro do leite, descarte e reaproveitamento(Instituto Federal de Educação Ciência e Tecnologia de Alagoas, 2023-04-04) Almeida, Raquel Pacheco De; Silva, Tâmara Lúcia dos Santos; http://lattes.cnpq.br/7697002445483904; Carvalho, Cenira Monteiro de; http://lattes.cnpq.br/3019950915819022; Amorim, Tassyano Feitosa de; http://lattes.cnpq.br/1032941824178772Whey is an exclusion considered very worrying due to its significant level of organic matter, mainly lactose and proteins, which causes an increase in the environmental impact if released into the environment without treatment. Whey has a high amount of organic compounds, which ends up making it a polluting by-product, which when released into the environment without any treatment has a pollution capacity 100 times more than domestic sewage. This work aims to carry out a literature review on whey, disposal and reuse, aiming to identify the best reuse practices in new products. This study is a biblio-graphical review, as well as research for scientific articles were obtained from the following electronic data sources such as Scielo, Lilacs and Google Schol-ar. The following descriptors were adopted for the search: whey, use and en- vironmental impacts. The use of whey in the dairy industry becomes possible due to the application of different technologies and reuse of whey to create new products. However, research on the reuse of serum is still limited, even though serum has long been considered a source of contaminants.