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Item Avaliação sensorial de queijo de coalho com teor de sódio reduzido por meio do uso do hipossódico(INSTITUTO FEDERAL DE ALAGOAS - Ifal, 2024-12-17) Gomes, Vinicius Amaral; Lima, Marciara Lúcia dos Santos; https://lattes.cnpq.br/7363169253014822; Meneses, Roberta Barbosa de; https://orcid.org/0000-0003-3241-6396; https://lattes.cnpq.br/6135000887726489; Melo, Wagner Wildey Silva de; https://lattes.cnpq.br/2359431281059741NenhumItem 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/2359431281059741Artisanal 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.Item Avaliação sensorial de doce de leite pastoso de diferentes marcas do mercado de Maceió-AL(INSTITUTO FEDERAL DE ALAGOAS - Ifal, 2026-02-05) Santos, José Benedito de Oliveira; Alves, Maria Aparecida de Melo; http://lattes.cnpq.br/6297506876262277; Silva, Adriana dos Santos; http://lattes.cnpq.br/9958023787122407; Campos , José Roberto Teixeira de; http://lattes.cnpq.br/0319134491189434Dulce de leche is a traditional product obtained by concentrating milk with sugar under heat, and may contain other ingredients permitted by legislation. In terms of production and consumption, Argentina, Uruguay, and Brazil stand out. Much of its production occurs on a small, artisanal, and discontinuous scale, which contributes to the lack of uniformity and standardization in the product’s physicochemical and sensory characteristics. The objective of this study was to evaluate the sensory attributes (color, aroma, flavor, texture, and overall acceptance) and purchase intent of dulce de leche products available in retail markets in the capital city of Alagoas. The samples were purchased in major supermarket chains without prior selection criteria. After acquisition, the products were sent to the Sensory Analysis Laboratory of the Federal Institute of Alagoas – Satuba Campus, where they were stored under refrigeration until the analyses were performed. Subsequently, the samples were coded and randomized (A, B, C, D, E, and F). A total of 65 untrained panelists participated in the test using individual trays containing water, samples, and an evaluation form composed of two scales: a nine-point hedonic scale (9 – liked extremely / 1 – disliked extremely) and a three-point purchase intent scale (3 – would certainly buy / 1 – would certainly not buy). The experimental design adopted was a complete block design, varying according to samples, panelists, and error. The Acceptability Index (AI) was calculated using the formula AI (%) = (A × 100) / B, and Tukey’s test was applied (p < 0.05). Data analysis showed that the predominant age group among participants was 15–25 years (83%), with the majority being female (54%). All samples achieved an AI above 70%, the minimum value considered acceptable. Notably, sample F obtained an AI above 90% for all attributes except aroma (85%). Sample B recorded the second- highest AI, reaching 90% in overall acceptance and in the attributes of flavor and texture, but lower percentages for color (84%) and aroma (87%). This reduction may be associated with a higher presence of bicarbonate, according to panelists’ comments such as “overcooked,” “tastes like chocolate,” and “burnt tone.” Sample C, which achieved the third-highest indices, obtained 89% in overall acceptance and flavor, and above 86% for the remaining attributes. This result is noteworthy considering that sample C is of Argentinian origin and contains vanilla essence and glucose in its formulation, whereas samples F and B are Brazilian in origin, more readily available in local markets, and do not contain these ingredients (vanilla/glucose). No significant differences were observed for the attributes color and aroma among samples. However, only samples D and F differed in overall acceptance. Regarding purchase intent, samples B, C, and F obtained the highest percentages in the “would certainly buy” category (68%, 58%, and 68%, respectively). It is concluded that the evaluated brands demonstrated high sensory acceptance, and the study contributes to addressing the scarcity of research related to the lack of physicochemical/sensory uniformity and the consumer profile of dulce de leche.Item 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/6710670935147853Dulce 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.Item Viabilidade tecnológica de extrato enzimático do fruto da macambira (Bromelia laciniosa Mart. ex Schult.) como agente coagulante do leite bovino(INSTITUTO FEDERAL DE ALAGOAS - Ifal, 2026-02-05) Santos , Jonathas Luiz de Sena; Silva , José Dilson Francisco da; http://lattes.cnpq.br/3527201797350207; Alves , Maria Aparecida de Melo; http://lattes.cnpq.br/6297506876262277; Santos , Vanusia Amorim Pereira dos; http://lattes.cnpq.br/0841641614487512; Amorim , Norma Candida dos Santos; http://lattes.cnpq.br/2356701118140731Macambira (Bromelia laciniosa Mart. ex Schult.) is a plant species native to the Brazilian semi-arid region belonging to the Bromeliaceae family, the same group as the pineapple (Ananas comosus). This plant holds vast regional importance due to its applications in ornamentation, food, living fences, and the production of fibers and enzymes. Studies on the application of macambira fruit enzymes as a coagulant in bovine milk remain limited. This research aimed to evaluate the applicability of the enzymatic extract (EEM) from macambira fruits as a bovine milk coagulant. The enzymatic activity of the EEM was assessed via in vitro assays, evaluating the influence of pH (5 to 9) and temperature (30 to 90 ºC), in addition to determining kinetic parameters, such as Km (Michaelis-Menten constant) and Vmax (maximum velocity), using azocasein as a substrate. Subsequently, optimal parameters such as enzymatic activity (U), yield (U/kg of fruit), and purity (%) were determined to obtain the optimized enzymatic preparation. The milk coagulation potential of the optimized enzymatic extract (EEBM) was evaluated in situ (pasteurized bovine milk) by determining the milkclotting activity and enzymatic stability during storage. The EEM showed optimal proteolytic activity at pH 7.0 and 70 ºC. However, the 30–40 °C range proved compatible with temperatures traditionally adopted in cheesemaking. Regarding kinetic parameters, Km was 0.122 g/100 mL and Vmax was 5.17 U/min. The EEBM (at 35 ºC; fruit/buffer ratio = 1:1 w/v) presented a milk-clotting activity of 533 U/mL, confirming its viability for cheese production application. Regarding enzymatic stability, the EEBM maintained its activity for 50 days of storage. Further studies are required to verify the conditions for these potential applications.Item 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 dosMilk 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.Item 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/7697002445483904Milk 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.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 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 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.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.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.