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Item Análises agroindustriais a partir da formulação de iogurtes com calda de fruta e sem lactose(Instituto Federal de Educação Ciência e Tecnologia de Alagoas, 2023-12-06) Leão, Lívia Cavalcante Tenório; Andrade, Victor Hugo Oliveira de; http://lattes.cnpq.br/4718983315200733; Menezes, Lucianne Michelle de; http://lattes.cnpq.br/1354199519304107; Silva, Luiza Márcia de Melo; Gomes, Márcia Andréa; http://lattes.cnpq.br/6993563702350222NenhumItem Elaboração de iogurte saborizado com calda de café(2024-04-02) Santos, Claudia Rejane Correia dos; Alves, Maria Aparecida de Melo; http://lattes.cnpq.br/6297506876262277; Silva, Tâmara Lúcia dos Santos; http://lattes.cnpq.br/7697002445483904; Campos, José Roberto Teixeira de; http://lattes.cnpq.br/0319134491189434Yogurt is a widely consumed food, not only in Brazil but worldwide, due to its nutritional and sensory properties, presenting beneficial bacteria to the human body. Its production occurs through the fermentation of protosymbiotic cultures of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, which act on lactose producing lactic acid, among other attributes of yogurt such as specific flavor and aroma, according to the food substance added to its composition, such as: fruits, honey, cereals, chocolate, coffee, among others, that can gain consumer preference. In recent years, the yogurt industry has been developing several products derived from milk, with the addition of flavors that indicate consumer preferences. Coffee, as it is a tradition in our country and consumed worldwide by various social classes, has been the subject of research. The present study aimed to evaluate yogurt in three different treatments, in sugar concentration in the coffee syrup, to evaluate sensory acceptability and purchase intention. The coffee syrups were prepared with an average soluble solids content of 74% C °Brix. The yogurt was made with fresh milk and the addition of 4% skimmed milk powder, 4% sugar and lactic acid cultures. The three treatments were: T1 yogurt whipped with coffee syrup plus 25% sugar; T2 yogurt blended with coffee syrup plus 30% sugar and T3 yogurt blended with coffee syrup plus 35% sugar, without blending. Sensory evaluation was used on the 9-point hedonic scale and three-point purchase intention. The attributes evaluated were: global evaluation, color, aroma, flavor and texture. The acceptability index for the three treatments was above 7.0. When evaluating the means, there was no significant difference at the 5% level between T1 and T2 in all attributes and global assessment; however, they showed a difference with T3, with the exception of the aroma attribute. Regarding purchase intention, T3 obtained 85% approval.Item Importância da aplicação das ferramentas de qualidade na indústria de alimentos(Instituto Federal de Educação Ciência e Tecnologia de Alagoas, 2023-11-09) Santos, Jerlane Albuquerque dos; Santos, Táscya Morganna de Morais; http://lattes.cnpq.br/2488120463894126; Lyra, Daniele Gomes de; http://lattes.cnpq.br/5731038200690699; Barros, Agda Christiane Farias de; http://lattes.cnpq.br/0590565949758637This work presents a bibliographical review on quality programs and tools and their importance in the food area. The level of demand from consumers is increasing, food quality has become a necessity to remain in the market. Therefore, quality tools are a great strategy for obtaining quality assurance and improving productivity. The work will emphasize the main tools used in food quality management: 5S Program, 5W2H, PDCA Cycle and Ishikawa Diagram, the programs required by legislation such as: Good Manufacturing Practices (GMP), Standard Operating Procedures (SOP), Standard Procedures of Operational Hygiene (PPHO) and others recommended such as the Hazard Analysis and Critical Control Points (HACCP) system and ISO 22000. Through bibliographical research that supported the work, it was possible to understand the importance and need that industries have of an effective quality system, which through its application makes it possible to analytically understand its processes, have control over its problems and continually seek to improve performance and thus meet the needs of the producer and consumer. Through this, when the consumer knows that that product is ensured by a team responsible for quality, the company gains recognition, establishing itself in the commercial sphere.Item Importância das análises físico-químicas e microbiológicas para o controle da qualidade em leites crus refrigerados(INSTITUTO FEDERAL DE ALAGOAS - Ifal, 2024-12-05) Silva, Sâmara Thaís da; Santos, Táscya Morganna de Morais; http://lattes.cnpq.br/2488120463894126; Silva, Tâmara Lúcia dos Santos; http://lattes.cnpq.br/7697002445483904; Costa, Daryne Lu Maldonado Gomes da; https://orcid.org/0000-0003-2350-6031; http://lattes.cnpq.br/4278186255608462According to RIISPOA 2020, milk, without further specification, is understood as the product resulting from complete, uninterrupted milking, under hygienic conditions, of healthy, well-fed and rested cows. Milk is the main raw material for the manufacture of a series of products, however, it is a highly perishable product, therefore its physical-chemical and microbiological characteristics must be monitored frequently in a processing industry, through strict quality control. In order to analyze the importance of quality control, a literature review was prepared of the main physical-chemical and microbiological analyses performed upon reception of cow’s milk in industries in accordance with existing legislation and based on the updated legislation of the year 2020 that can be found in RIISPOA.Item Queijo de manteiga: uma abordagem geral(Instituto Federal de Educação Ciência e Tecnologia de Alagoas, 2024-07-08) Santos, Mayara Kelvin Lima; Melo, Wagner Wildey Silva de; http://lattes.cnpq.br/2359431281059741; Lyra, Daniele Gomes de; http://lattes.cnpq.br/5731038200690699; Lima, Marciara Lúcia dos Santos; http://lattes.cnpq.br/7363169253014822Cheese, one of the most globally appreciated dairy products, has earned its prominent place in the human diet, becoming a daily presence for many Brazilians. In its diversity of flavors and textures, it is not just a unique sensory delight; it is an experience rooted in tradition, shaped by standards conceived to enhance its excellence. This literature review aims to provide a general approach to the process of obtaining and characteristics of butter cheese. The production of butter cheese in the Northeast region is mainly based on empirical practices, with a manual process that has technical deficiencies during manufacturing, storage, and distribution. Furthermore, the chemical composition of this cheese varies considerably in terms of fat content. The development of this study involved a literature review exploring books, journals, scientific articles, and relevant academic works.