Secagem do jambu (Spilanthes oleracea L.) com ar frio: avalia??o da qualidade qu?mica, microbiol?gica e sensorial

Barbosa, Alan Franco

Secagem do jambu (Spilanthes oleracea L.) com ar frio: avalia??o da qualidade qu?mica, microbiol?gica e sensorial

Detalhes bibliográficos
Ano de defesa:	2014
Autor(a) principal:	Barbosa, Alan Franco
Orientador(a):	Barbosa, Maria Ivone Martins Jacintho
Banca de defesa:	Maia, Jos? Guilherme Soares, Barbosa, Maria Ivone Martins Jacintho, Dutra, Andr?, Meleiro, Cristiane Hess de Azevedo
Tipo de documento:	Dissertação
Tipo de acesso:	Acesso aberto
Idioma:	por
Instituição de defesa:	Universidade Federal Rural do Rio de Janeiro
Programa de Pós-Graduação:	Programa de P?s-Gradua??o em Ci?ncia, Tecnologia e Inova??o em Agropecu?ria
Departamento:	Instituto de Tecnologia
País:	Brasil
Palavras-chave em Português:	Spilanthes oleracea L. Asteraceae Jambu Hortali?a Secagem Espilantol
Palavras-chave em Inglês:	Spilanthes oleracea L. Asteraceae Vegetable Drying Spilanthol
Área do conhecimento CNPq:	Ci?ncia e Tecnologia de Alimentos
Link de acesso:	https://tede.ufrrj.br/jspui/handle/jspui/3007
Resumo:	Jambu (Spilanthes oleracea L.) is a vegetable widely used in the cuisine of the Amazon. Being an herbaceous with high moisture content, has a short shelf life. Therefore, it is necessary to establish a post-harvest technology to extend the life of this food to serve other markets. In this context, the purpose of this study was: to promote drying with cold air, determine its drying curve, characterize the chemical composition of their fresh and dried biomass, as well as their microbiological and sensory quality. The results showed significant differences (5%, t test) for lipid content, soluble and insoluble fiber and ash. Dry jambu showed higher values, except for the content of soluble fiber. There was no significant difference (5%, t test) in protein content between the analyzed samples. Jambu in natura showed lower lipid and calorific value (wet basis, 28,17 kcal, dry basis, 281,27 kcal), suitable for weight control diets. The results of the analysis of the chemical composition of jambu in natura showed similar levels to those in Table IBGE, except for the lipid content. Absence of Salmonella spp., coagulase positive Staphylococcus and coliforms at 45?C showed that this vegetable in natura and dried was in accordance with current legislation, regarding microbiological aspects. Tacac?, typical food of the state of Par?, which has jambu as an ingredient, was used in the sensory evaluation. From the results obtained it can be stated that the tacac?, with jambu in natura and dried, is well accepted for traditional consumers of food. Thus, considering the health and sensory aspects, beyond providing the increase of nutritional components in the chemical composition of jambu, it becomes feasible to market the dry jambu, facilitating their transport, handling and reduced biomass

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spelling	Barbosa, Maria Ivone Martins Jacintho00085367249http://lattes.cnpq.br/9777905758332275Maia, Jos? Guilherme SoaresBarbosa, Maria Ivone Martins JacinthoDutra, Andr?Meleiro, Cristiane Hess de Azevedo06243264629http://lattes.cnpq.br/5669818855699001Barbosa, Alan Franco2019-10-25T12:23:56Z2014-05-26Barbosa, Alan Franco. Secagem do jambu (Spilanthes oleracea L.) com ar frio: avalia??o da qualidade qu?mica, microbiol?gica e sensorial. 2014. [57 f.]. Disserta??o( Programa de P?s-Gradua??o em Ci?ncia, Tecnologia e Inova??o em Agropecu?ria) - Universidade Federal Rural do Rio de Janeiro, [Serop?dica-RJ] .https://tede.ufrrj.br/jspui/handle/jspui/3007Jambu (Spilanthes oleracea L.) is a vegetable widely used in the cuisine of the Amazon. Being an herbaceous with high moisture content, has a short shelf life. Therefore, it is necessary to establish a post-harvest technology to extend the life of this food to serve other markets. In this context, the purpose of this study was: to promote drying with cold air, determine its drying curve, characterize the chemical composition of their fresh and dried biomass, as well as their microbiological and sensory quality. The results showed significant differences (5%, t test) for lipid content, soluble and insoluble fiber and ash. Dry jambu showed higher values, except for the content of soluble fiber. There was no significant difference (5%, t test) in protein content between the analyzed samples. Jambu in natura showed lower lipid and calorific value (wet basis, 28,17 kcal, dry basis, 281,27 kcal), suitable for weight control diets. The results of the analysis of the chemical composition of jambu in natura showed similar levels to those in Table IBGE, except for the lipid content. Absence of Salmonella spp., coagulase positive Staphylococcus and coliforms at 45?C showed that this vegetable in natura and dried was in accordance with current legislation, regarding microbiological aspects. Tacac?, typical food of the state of Par?, which has jambu as an ingredient, was used in the sensory evaluation. From the results obtained it can be stated that the tacac?, with jambu in natura and dried, is well accepted for traditional consumers of food. Thus, considering the health and sensory aspects, beyond providing the increase of nutritional components in the chemical composition of jambu, it becomes feasible to market the dry jambu, facilitating their transport, handling and reduced biomassO jambu (Spilanthes oleracea L.) ? uma hortali?a largamente utilizada na culin?ria da Amaz?nia. Sendo uma herb?cea com alto teor de umidade, tem curto prazo de validade. Portanto, ? necess?rio o estabelecimento de uma tecnologia p?s-colheita para aumentar a vida ?til deste alimento para atender outros mercados. Nesse contexto, a proposta do trabalho foi: promover a secagem com ar frio, determinar a sua curva de secagem, caracterizar a composi??o centesimal in natura e seco e avaliar a sua qualidade microbiol?gica e sensorial. Os resultados mostraram diferen?as significativas (5%, teste T) para os teores de lip?dios, fibras sol?veis e insol?veis e cinzas. O jambu seco apresentou maiores valores, exceto quanto ao conte?do de fibras sol?veis. N?o houve diferen?a significativa (5%, teste T) quanto ao teor de prote?na entre as amostras avaliadas. O jambu in natura apresentou baixo teor de lip?dios e valor cal?rico (base ?mida, 28,17 kcal; base seca, 281,27 kcal), apropriado para as dietas de controle de peso. Os resultados da an?lise da composi??o centesimal do jambu in natura mostraram teores semelhantes aos da Tabela do IBGE, exceto quanto ao conte?do de lip?dios. Aus?ncia de Salmonella spp., Staphylococcus coagulase positiva e coliformes a 45?C mostrou que essa hortali?a in natura e seca est? de acordo com a legisla??o vigente quanto aos aspectos microbiol?gicos. O tacac?, comida t?pica do estado do Par?, que tem o jambu como ingrediente, foi utilizado na avalia??o sensorial. Pelos resultados obtidos pode-se afirmar que o tacac? com jambu in natura e seco apresenta boa aceita??o dos tradicionais consumidores deste alimento. Deste modo, considerando os aspectos sanit?rios e sensoriais, al?m de proporcionar incremento nos componentes nutricionais da composi??o centesimal da hortali?a, torna-se vi?vel a comercializa??o do jambu seco, facilitando o seu transporte, manuseio e redu??o da biomassaSubmitted by Celso Magalhaes (celsomagalhaes@ufrrj.br) on 2019-10-25T12:23:56Z No. of bitstreams: 1 2014 - Alan Franco Barbosa.pdf: 964403 bytes, checksum: e526ec3d3bf099dc2bcb41ba60a80344 (MD5)Made available in DSpace on 2019-10-25T12:23:56Z (GMT). No. of bitstreams: 1 2014 - Alan Franco Barbosa.pdf: 964403 bytes, checksum: e526ec3d3bf099dc2bcb41ba60a80344 (MD5) Previous issue date: 2014-05-26Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - CAPESapplication/pdfhttps://tede.ufrrj.br/retrieve/11104/2014%20-%20Alan%20Franco%20Barbosa.pdf.jpghttps://tede.ufrrj.br/retrieve/16710/2014%20-%20Alan%20Franco%20Barbosa.pdf.jpghttps://tede.ufrrj.br/retrieve/23032/2014%20-%20Alan%20Franco%20Barbosa.pdf.jpghttps://tede.ufrrj.br/retrieve/29412/2014%20-%20Alan%20Franco%20Barbosa.pdf.jpghttps://tede.ufrrj.br/retrieve/35788/2014%20-%20Alan%20Franco%20Barbosa.pdf.jpghttps://tede.ufrrj.br/retrieve/42186/2014%20-%20Alan%20Franco%20Barbosa.pdf.jpghttps://tede.ufrrj.br/retrieve/48566/2014%20-%20Alan%20Franco%20Barbosa.pdf.jpghttps://tede.ufrrj.br/retrieve/55016/2014%20-%20Alan%20Franco%20Barbosa.pdf.jpgporUniversidade Federal Rural do Rio de JaneiroPrograma de P?s-Gradua??o em Ci?ncia, Tecnologia e Inova??o em Agropecu?riaUFRRJBrasilInstituto de TecnologiaAHRN?, L.; PROTHON, F.; FUNEBO, T. 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Trends in Food Science & Technology, v. 17, p. 524-534, 2006Spilanthes oleracea L.AsteraceaeJambuHortali?aSecagemEspilantolSpilanthes oleracea L.AsteraceaeVegetableDryingSpilantholCi?ncia e Tecnologia de AlimentosSecagem do jambu (Spilanthes oleracea L.) com ar frio: avalia??o da qualidade qu?mica, microbiol?gica e sensorialDrying jambu (Spilanthes oleracea L.) with cold air: evaluation of chemical, microbiological and sensory qualityinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFRRJinstname:Universidade Federal Rural do Rio de Janeiro (UFRRJ)instacron:UFRRJTHUMBNAIL2014 - Alan Franco Barbosa.pdf.jpg2014 - Alan Franco Barbosa.pdf.jpgimage/jpeg2198http://localhost:8080/tede/bitstream/jspui/3007/18/2014+-+Alan+Franco+Barbosa.pdf.jpg6c8f4926e07f2792946f0e81903936beMD518TEXT2014 - Alan Franco Barbosa.pdf.txt2014 - Alan Franco Barbosa.pdf.txttext/plain156728http://localhost:8080/tede/bitstream/jspui/3007/17/2014+-+Alan+Franco+Barbosa.pdf.txt375942980dd0423b172b4c4a8cdef22bMD517ORIGINAL2014 - Alan Franco Barbosa.pdf2014 - Alan Franco Barbosa.pdfapplication/pdf964403http://localhost:8080/tede/bitstream/jspui/3007/2/2014+-+Alan+Franco+Barbosa.pdfe526ec3d3bf099dc2bcb41ba60a80344MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-82089http://localhost:8080/tede/bitstream/jspui/3007/1/license.txt7b5ba3d2445355f386edab96125d42b7MD51jspui/30072020-05-29 12:58:53.589oai:localhost: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Biblioteca Digital de Teses e Dissertaçõeshttps://tede.ufrrj.br/PUBhttps://tede.ufrrj.br/oai/requestbibliot@ufrrj.br\|\|bibliot@ufrrj.bropendoar:2020-05-29T15:58:53Biblioteca Digital de Teses e Dissertações da UFRRJ - Universidade Federal Rural do Rio de Janeiro (UFRRJ)false
dc.title.por.fl_str_mv	Secagem do jambu (Spilanthes oleracea L.) com ar frio: avalia??o da qualidade qu?mica, microbiol?gica e sensorial
dc.title.alternative.eng.fl_str_mv	Drying jambu (Spilanthes oleracea L.) with cold air: evaluation of chemical, microbiological and sensory quality
title	Secagem do jambu (Spilanthes oleracea L.) com ar frio: avalia??o da qualidade qu?mica, microbiol?gica e sensorial
spellingShingle	Secagem do jambu (Spilanthes oleracea L.) com ar frio: avalia??o da qualidade qu?mica, microbiol?gica e sensorial Barbosa, Alan Franco Spilanthes oleracea L. Asteraceae Jambu Hortali?a Secagem Espilantol Spilanthes oleracea L. Asteraceae Vegetable Drying Spilanthol Ci?ncia e Tecnologia de Alimentos
title_short	Secagem do jambu (Spilanthes oleracea L.) com ar frio: avalia??o da qualidade qu?mica, microbiol?gica e sensorial
title_full	Secagem do jambu (Spilanthes oleracea L.) com ar frio: avalia??o da qualidade qu?mica, microbiol?gica e sensorial
title_fullStr	Secagem do jambu (Spilanthes oleracea L.) com ar frio: avalia??o da qualidade qu?mica, microbiol?gica e sensorial
title_full_unstemmed	Secagem do jambu (Spilanthes oleracea L.) com ar frio: avalia??o da qualidade qu?mica, microbiol?gica e sensorial
title_sort	Secagem do jambu (Spilanthes oleracea L.) com ar frio: avalia??o da qualidade qu?mica, microbiol?gica e sensorial
author	Barbosa, Alan Franco
author_facet	Barbosa, Alan Franco
author_role	author
dc.contributor.advisor1.fl_str_mv	Barbosa, Maria Ivone Martins Jacintho
dc.contributor.advisor1ID.fl_str_mv	00085367249
dc.contributor.advisor1Lattes.fl_str_mv	http://lattes.cnpq.br/9777905758332275
dc.contributor.referee1.fl_str_mv	Maia, Jos? Guilherme Soares
dc.contributor.referee2.fl_str_mv	Barbosa, Maria Ivone Martins Jacintho
dc.contributor.referee3.fl_str_mv	Dutra, Andr?
dc.contributor.referee4.fl_str_mv	Meleiro, Cristiane Hess de Azevedo
dc.contributor.authorID.fl_str_mv	06243264629
dc.contributor.authorLattes.fl_str_mv	http://lattes.cnpq.br/5669818855699001
dc.contributor.author.fl_str_mv	Barbosa, Alan Franco
contributor_str_mv	Barbosa, Maria Ivone Martins Jacintho Maia, Jos? Guilherme Soares Barbosa, Maria Ivone Martins Jacintho Dutra, Andr? Meleiro, Cristiane Hess de Azevedo
dc.subject.por.fl_str_mv	Spilanthes oleracea L. Asteraceae Jambu Hortali?a Secagem Espilantol
topic	Spilanthes oleracea L. Asteraceae Jambu Hortali?a Secagem Espilantol Spilanthes oleracea L. Asteraceae Vegetable Drying Spilanthol Ci?ncia e Tecnologia de Alimentos
dc.subject.eng.fl_str_mv	Spilanthes oleracea L. Asteraceae Vegetable Drying Spilanthol
dc.subject.cnpq.fl_str_mv	Ci?ncia e Tecnologia de Alimentos
description	Jambu (Spilanthes oleracea L.) is a vegetable widely used in the cuisine of the Amazon. Being an herbaceous with high moisture content, has a short shelf life. Therefore, it is necessary to establish a post-harvest technology to extend the life of this food to serve other markets. In this context, the purpose of this study was: to promote drying with cold air, determine its drying curve, characterize the chemical composition of their fresh and dried biomass, as well as their microbiological and sensory quality. The results showed significant differences (5%, t test) for lipid content, soluble and insoluble fiber and ash. Dry jambu showed higher values, except for the content of soluble fiber. There was no significant difference (5%, t test) in protein content between the analyzed samples. Jambu in natura showed lower lipid and calorific value (wet basis, 28,17 kcal, dry basis, 281,27 kcal), suitable for weight control diets. The results of the analysis of the chemical composition of jambu in natura showed similar levels to those in Table IBGE, except for the lipid content. Absence of Salmonella spp., coagulase positive Staphylococcus and coliforms at 45?C showed that this vegetable in natura and dried was in accordance with current legislation, regarding microbiological aspects. Tacac?, typical food of the state of Par?, which has jambu as an ingredient, was used in the sensory evaluation. From the results obtained it can be stated that the tacac?, with jambu in natura and dried, is well accepted for traditional consumers of food. Thus, considering the health and sensory aspects, beyond providing the increase of nutritional components in the chemical composition of jambu, it becomes feasible to market the dry jambu, facilitating their transport, handling and reduced biomass
publishDate	2014
dc.date.issued.fl_str_mv	2014-05-26
dc.date.accessioned.fl_str_mv	2019-10-25T12:23:56Z
dc.type.status.fl_str_mv	info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv	info:eu-repo/semantics/masterThesis
format	masterThesis
status_str	publishedVersion
dc.identifier.citation.fl_str_mv	Barbosa, Alan Franco. Secagem do jambu (Spilanthes oleracea L.) com ar frio: avalia??o da qualidade qu?mica, microbiol?gica e sensorial. 2014. [57 f.]. Disserta??o( Programa de P?s-Gradua??o em Ci?ncia, Tecnologia e Inova??o em Agropecu?ria) - Universidade Federal Rural do Rio de Janeiro, [Serop?dica-RJ] .
dc.identifier.uri.fl_str_mv	https://tede.ufrrj.br/jspui/handle/jspui/3007
identifier_str_mv	Barbosa, Alan Franco. Secagem do jambu (Spilanthes oleracea L.) com ar frio: avalia??o da qualidade qu?mica, microbiol?gica e sensorial. 2014. [57 f.]. Disserta??o( Programa de P?s-Gradua??o em Ci?ncia, Tecnologia e Inova??o em Agropecu?ria) - Universidade Federal Rural do Rio de Janeiro, [Serop?dica-RJ] .
url	https://tede.ufrrj.br/jspui/handle/jspui/3007
dc.language.iso.fl_str_mv	por
language	por
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Secagem do jambu (Spilanthes oleracea L.) com ar frio: avalia??o da qualidade qu?mica, microbiol?gica e sensorial

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