TCC Laticínios

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Navegando TCC Laticínios por Assunto "Análise sensorial"

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    Avaliação do consumo de leite e derivados lácteos por alunos do curso subsequente do Campus Satuba
    (INSTITUTO FEDERAL DE ALAGOAS - Ifal, 2025-08-29) Santos, Tereza Leticia da Silva; Lyra, Daniele Gomes de; http://lattes.cnpq.br/5731038200690699; Lima, Marciara Lúcia dos Santos; http://lattes.cnpq.br/7363169253014822; Silva, Tâmara Lúcia dos Santos; http://lattes.cnpq.br/7697002445483904
    Milk and dairy products are important sources of nutrients in the human diet, providing high biological value proteins, calcium, and essential vitamins. This study aims to investigate the milk and dairy product consumption habits among students enrolled in the post-secondary technical course at the IFAL– Satuba Campus. Data collection was carried out through a structured questionnaire that addressed aspects such as student profile (age, gender, income, and place of residence), preferences and frequency of milk and dairy consumption, and factors influencing this consumption. The questionnaire was created using the Google Forms platform, resulting in 50 responses, which represent 61.7% of the enrolled students. The results revealed the following profile of the respondents: 54% identified as female, 64% reported a household income of up to one minimum wage, and 60% reside in rural areas of the state. Regarding the type of milk most consumed, powdered milk was preferred by 72% of respondents. In terms of fat content, whole milk accounted for 84% of preferences. UHT milk showed low consumption within this group (22%). As for raw milk, 22% of the respondents reported consuming it at least once a week. The predominant form of milk consumption was with coffee (50%). Among dairy products, butter was the most consumed, and mozzarella was the most preferred cheese, with 54% of the responses. Only 4% reported not consuming milk at all. The most considered factors during purchase were brand and price, while the expiration date was the main criterion when choosing the product. Thus, the data indicate that among students in the post-secondary Agriculture course at IFAL – Satuba Campus, the predominant choice is whole powdered milk, which aligns with the researchers' expectations. However, the study also revealed a still frequent consumption of raw milk, which raises concerns regarding food safety. It is known that the consumption of unpasteurized milk remains common in rural areas of the country, which may explain this finding. Therefore, it is essential to develop awareness- raising actions aimed at the academic community to highlight the health risks associated with the consumption of raw milk.
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    Desenvolvimento de gelato com biomassa de banana-verde e coco: análise sensorial e adequação da estrutura física de gelaterias de Maceió à legislação vigente
    (INSTITUTO FEDERAL DE ALAGOAS - Ifal, 2025-08-27) Silva, Nayra Vanessa da; Mendonça, Ariadne Aguiar Vitório; https://lattes.cnpq.br/2209991418027624; Barros, Ágda Christiane Farias de; https://lattes.cnpq.br/0590565949758637; Mendonça, Ariadne Aguiar Vitório; https://lattes.cnpq.br/2209991418027624; Melo, Wagner Wildey Silva de; https://lattes.cnpq.br/2359431281059741
    Artisanal gelato, distinguished from ice cream by its creamier texture and reduced air incorporation, has gained prominence due to the possibility of innovative formulations with functional ingredients. Among these, green banana biomass (Musa spp.) presents a relevant technological and nutritional alternative, acting as a natural thickener and source of resistant starch. In this context, this Final Project aimed to develop artisanal gelato formulations with the addition of green banana biomass and coconut, evaluating their sensory acceptance and studying the physical structure of a small-scale artisanal production. The research was characterized as experimental, applied, documentary, and bibliographic. Three formulations were prepared with different biomass concentrations (10%, 20%, and 30%) and subjected to sensory testing with 85 untrained panelists, using a 9-point hedonic scale and a purchase intention test. The results showed that the formulation with 10% biomass (F1) achieved the best acceptance rates for flavor and texture, as well as the highest purchase intention. Production was carried out using an artisanal producer, which favored adequate homogenization and reduced air incorporation, resulting in products with positive sensory characteristics. An analysis of the physical structure of three artisanal ice cream shops in Maceió, Alagoas, was also conducted, based on ANVISA's RDC No. 275/2002, highlighting the importance of layout, good manufacturing practices, and sanitary organization, even in small-scale production. The conclusion is that green banana biomass is a viable alternative for the production of gelatos with functional and sensory appeal, strengthening the development of healthy, sustainable, and regional products, in addition to promoting artisanal production in the dairy sector.