Qualidade microbiológica, físico-química, instrumental e sensorial de marcas de açúcares mascavo
Ano de defesa: | 2017 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal de São Carlos
Câmpus Araras |
Programa de Pós-Graduação: |
Programa de Pós-Graduação em Agroecologia e Desenvolvimento Rural - PPGADR-Ar
|
Departamento: |
Não Informado pela instituição
|
País: |
Não Informado pela instituição
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | https://repositorio.ufscar.br/handle/ufscar/9629 |
Resumo: | The present work aimed to evaluate the microbiological, physical-chemical, instrumental and sensory quality of brown sugar brands in order to produce data on the identity of this product. We analyzed 15 brands, obtained in supermarkets and stores of integral products of the region of Araras - SP. For microbiological analysis, the aim was to analyze the mesophilic bacteria, molds and yeasts, as well as Salmonella and total coliforms. It was also evaluated aspects of moisture and water activity, as well as polarization, ashes, reducing sugars, total reducing sugars and pH. We also sought to evaluate the preference and difference terms of the brands, using the sensorial analysis. Four of the brands studied were above international standards for mesophilic bacteria. All brands show compliance how much total coliforms and Salmonella evaluated. The analyzes of moisture and water activity ranged from 0.74 to 4.36%, and from 0.55 to 0.72, respectively. In terms of polarization the marks varied from 84.00 to 96.50 ° S, for ash the variation was between 0.33 and 2.65%, in relation to the reducing sugars the values were between 4.90 and 6.00 and From 5.50 to 8.40 for pH. For total reducing sugars, a change from 75.38 to 92.30% was observed. After analysis, the results indicated that the brands differed in the majority of the sensorial attributes studied, as well as a greater tendency in preference for the brand that presented characteristics aimed at a lighter coloration, less moist appearance and a more granular texture. Studies with these characteristics present themselves in a relevant way, as it characterizes the product in the search for real standardization, bringing information to both consumers and producers, thus moving towards product identity. |
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Repositório Institucional da UFSCAR |
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Silva, Rodrigo França daVerruma-Bernardi, Marta Reginahttp://lattes.cnpq.br/3470912236544684http://lattes.cnpq.br/68113230579598942018-03-29T17:35:20Z2018-03-29T17:35:20Z2017-04-19SILVA, Rodrigo França da. Qualidade microbiológica, físico-química, instrumental e sensorial de marcas de açúcares mascavo. 2017. Dissertação (Mestrado em Agroecologia e Desenvolvimento Rural) – Universidade Federal de São Carlos, Araras, 2017. Disponível em: https://repositorio.ufscar.br/handle/ufscar/9629.https://repositorio.ufscar.br/handle/ufscar/9629The present work aimed to evaluate the microbiological, physical-chemical, instrumental and sensory quality of brown sugar brands in order to produce data on the identity of this product. We analyzed 15 brands, obtained in supermarkets and stores of integral products of the region of Araras - SP. For microbiological analysis, the aim was to analyze the mesophilic bacteria, molds and yeasts, as well as Salmonella and total coliforms. It was also evaluated aspects of moisture and water activity, as well as polarization, ashes, reducing sugars, total reducing sugars and pH. We also sought to evaluate the preference and difference terms of the brands, using the sensorial analysis. Four of the brands studied were above international standards for mesophilic bacteria. All brands show compliance how much total coliforms and Salmonella evaluated. The analyzes of moisture and water activity ranged from 0.74 to 4.36%, and from 0.55 to 0.72, respectively. In terms of polarization the marks varied from 84.00 to 96.50 ° S, for ash the variation was between 0.33 and 2.65%, in relation to the reducing sugars the values were between 4.90 and 6.00 and From 5.50 to 8.40 for pH. For total reducing sugars, a change from 75.38 to 92.30% was observed. After analysis, the results indicated that the brands differed in the majority of the sensorial attributes studied, as well as a greater tendency in preference for the brand that presented characteristics aimed at a lighter coloration, less moist appearance and a more granular texture. Studies with these characteristics present themselves in a relevant way, as it characterizes the product in the search for real standardization, bringing information to both consumers and producers, thus moving towards product identity.O presente trabalho teve como objetivo avaliar a qualidade microbiológica, físico-química, instrumental e sensorial de marcas de açúcar mascavo afim de produzir dados sobre a identidade deste produto. Foram analisadas 15 marcas, obtidas em supermercados e lojas de produtos integrais da região de Araras – SP. Para análise microbiológica, buscou-se analisar as bactérias mesófilas, bolores e leveduras, bem como Salmonella e coliformes totais. Avaliou-se ainda, aspectos de umidade e atividade de água, bem como polarização, cinzas, açúcares redutores, açúcares redutores totais e pH. Buscou-se avaliar ainda os termos de preferência e diferença das marcas, utilizando a analise sensorial. Quatro das marcas estudadas mostraram-se acima dos padrões internacionais para bactérias mesófilas. Todas as marcas se mostram em conformidade, quando avaliadas coliformes totais e Salmonella. As análises de umidade e atividade de água variaram de 0,74 a 4,36%, e de 0,55 a 0,72, respectivamente. Em termos de polarização as marcas variaram de 84,00 a 96,50ºS, para cinzas a variação se estabeleceu entre 0,33 e 2,65%, em relação aos açúcares redutores os valores ficaram entre 4,90 e 6,00 e de 5,50 a 8,40 para pH. Para açúcares redutores totais, observou-se uma variação de 75,38 a 92,30%. Após análises, os resultados indicaram que as marcas diferiram na maioria dos atributos sensoriais estudados, bem como uma maior tendência em termos de preferência, para a marca que apresentou características voltadas para uma coloração mais clara, aparência menos úmida e com textura mais granulosa. Estudos com essas características se apresentam de forma relevante, pois caracteriza o produto na busca da real padronização, trazendo informação tanto para quem consome, como para quem produz, caminhando assim para a identidade do produto.Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)porUniversidade Federal de São CarlosCâmpus ArarasPrograma de Pós-Graduação em Agroecologia e Desenvolvimento Rural - PPGADR-ArUFSCarAçúcar mascavoAtributosPreferênciaAttributesBrown sugarPreferenceCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSQualidade microbiológica, físico-química, instrumental e sensorial de marcas de açúcares mascavoMicrobiological, physical-chemical, instrumental and sensory quality of marks of brown sugarsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisOnlineinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFSCARinstname:Universidade Federal de São Carlos (UFSCAR)instacron:UFSCARORIGINALSILVA_Rodrigo_2017.pdfSILVA_Rodrigo_2017.pdfapplication/pdf725163https://{{ getenv "DSPACE_HOST" "repositorio.ufscar.br" }}/bitstream/ufscar/9629/5/SILVA_Rodrigo_2017.pdfe36c9b82b041f2b15ef078837f516207MD55LICENSElicense.txtlicense.txttext/plain; charset=utf-81957https://{{ getenv "DSPACE_HOST" "repositorio.ufscar.br" }}/bitstream/ufscar/9629/4/license.txtae0398b6f8b235e40ad82cba6c50031dMD54TEXTSILVA_Rodrigo_2017.pdf.txtSILVA_Rodrigo_2017.pdf.txtExtracted texttext/plain108456https://{{ getenv "DSPACE_HOST" "repositorio.ufscar.br" }}/bitstream/ufscar/9629/6/SILVA_Rodrigo_2017.pdf.txt9c217272536faeafa5ef158acd986c6bMD56THUMBNAILSILVA_Rodrigo_2017.pdf.jpgSILVA_Rodrigo_2017.pdf.jpgIM Thumbnailimage/jpeg6996https://{{ getenv "DSPACE_HOST" "repositorio.ufscar.br" }}/bitstream/ufscar/9629/7/SILVA_Rodrigo_2017.pdf.jpgeb8eb9e5b4fc9ffb4178e27a5941935bMD57ufscar/96292019-09-11 03:08:21.407oai:repositorio.ufscar.br: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Repositório InstitucionalPUBhttps://repositorio.ufscar.br/oai/requestopendoar:43222023-05-25T12:55:05.464866Repositório Institucional da UFSCAR - Universidade Federal de São Carlos (UFSCAR)false |
dc.title.por.fl_str_mv |
Qualidade microbiológica, físico-química, instrumental e sensorial de marcas de açúcares mascavo |
dc.title.alternative.eng.fl_str_mv |
Microbiological, physical-chemical, instrumental and sensory quality of marks of brown sugars |
title |
Qualidade microbiológica, físico-química, instrumental e sensorial de marcas de açúcares mascavo |
spellingShingle |
Qualidade microbiológica, físico-química, instrumental e sensorial de marcas de açúcares mascavo Silva, Rodrigo França da Açúcar mascavo Atributos Preferência Attributes Brown sugar Preference CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Qualidade microbiológica, físico-química, instrumental e sensorial de marcas de açúcares mascavo |
title_full |
Qualidade microbiológica, físico-química, instrumental e sensorial de marcas de açúcares mascavo |
title_fullStr |
Qualidade microbiológica, físico-química, instrumental e sensorial de marcas de açúcares mascavo |
title_full_unstemmed |
Qualidade microbiológica, físico-química, instrumental e sensorial de marcas de açúcares mascavo |
title_sort |
Qualidade microbiológica, físico-química, instrumental e sensorial de marcas de açúcares mascavo |
author |
Silva, Rodrigo França da |
author_facet |
Silva, Rodrigo França da |
author_role |
author |
dc.contributor.authorlattes.por.fl_str_mv |
http://lattes.cnpq.br/6811323057959894 |
dc.contributor.author.fl_str_mv |
Silva, Rodrigo França da |
dc.contributor.advisor1.fl_str_mv |
Verruma-Bernardi, Marta Regina |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/3470912236544684 |
contributor_str_mv |
Verruma-Bernardi, Marta Regina |
dc.subject.por.fl_str_mv |
Açúcar mascavo Atributos Preferência |
topic |
Açúcar mascavo Atributos Preferência Attributes Brown sugar Preference CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Attributes Brown sugar Preference |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The present work aimed to evaluate the microbiological, physical-chemical, instrumental and sensory quality of brown sugar brands in order to produce data on the identity of this product. We analyzed 15 brands, obtained in supermarkets and stores of integral products of the region of Araras - SP. For microbiological analysis, the aim was to analyze the mesophilic bacteria, molds and yeasts, as well as Salmonella and total coliforms. It was also evaluated aspects of moisture and water activity, as well as polarization, ashes, reducing sugars, total reducing sugars and pH. We also sought to evaluate the preference and difference terms of the brands, using the sensorial analysis. Four of the brands studied were above international standards for mesophilic bacteria. All brands show compliance how much total coliforms and Salmonella evaluated. The analyzes of moisture and water activity ranged from 0.74 to 4.36%, and from 0.55 to 0.72, respectively. In terms of polarization the marks varied from 84.00 to 96.50 ° S, for ash the variation was between 0.33 and 2.65%, in relation to the reducing sugars the values were between 4.90 and 6.00 and From 5.50 to 8.40 for pH. For total reducing sugars, a change from 75.38 to 92.30% was observed. After analysis, the results indicated that the brands differed in the majority of the sensorial attributes studied, as well as a greater tendency in preference for the brand that presented characteristics aimed at a lighter coloration, less moist appearance and a more granular texture. Studies with these characteristics present themselves in a relevant way, as it characterizes the product in the search for real standardization, bringing information to both consumers and producers, thus moving towards product identity. |
publishDate |
2017 |
dc.date.issued.fl_str_mv |
2017-04-19 |
dc.date.accessioned.fl_str_mv |
2018-03-29T17:35:20Z |
dc.date.available.fl_str_mv |
2018-03-29T17:35:20Z |
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 |
SILVA, Rodrigo França da. Qualidade microbiológica, físico-química, instrumental e sensorial de marcas de açúcares mascavo. 2017. Dissertação (Mestrado em Agroecologia e Desenvolvimento Rural) – Universidade Federal de São Carlos, Araras, 2017. Disponível em: https://repositorio.ufscar.br/handle/ufscar/9629. |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufscar.br/handle/ufscar/9629 |
identifier_str_mv |
SILVA, Rodrigo França da. Qualidade microbiológica, físico-química, instrumental e sensorial de marcas de açúcares mascavo. 2017. Dissertação (Mestrado em Agroecologia e Desenvolvimento Rural) – Universidade Federal de São Carlos, Araras, 2017. Disponível em: https://repositorio.ufscar.br/handle/ufscar/9629. |
url |
https://repositorio.ufscar.br/handle/ufscar/9629 |
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por |
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por |
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openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de São Carlos Câmpus Araras |
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Programa de Pós-Graduação em Agroecologia e Desenvolvimento Rural - PPGADR-Ar |
dc.publisher.initials.fl_str_mv |
UFSCar |
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Universidade Federal de São Carlos Câmpus Araras |
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