Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos - PPGCTA/ITEC
URI Permanente desta comunidadehttps://repositorio.ufpa.br/handle/2011/8900
O Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos (PPGCTA) integra o Instituto de Tecnologia (ITEC) da Universidade Federal do Pará (UFPA) e iniciou suas atividades em 2004 com o curso de Mestrado Acadêmico em Ciência e Tecnologia de Alimentos. Em 2010, a CAPES aprovou o Doutorado, que teve início em 2011.
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Item Acesso aberto (Open Access) Caracterização dos sistemas de produção de leite quanto à qualidade higiênico-sanitária produzidos na agricultura familiar no nordeste paraense.(Universidade Federal do Pará, 2018-03-29) OLIVEIRA, Priscila Santos da Conceição; LIMA, Consuelo Lúcia Sousa de; http://lattes.cnpq.br/2971385954203459Milk is one of the most consumed and commercialized agricultural products in Brazil. This product has excellent nutritional characteristics for microbial proliferation, favoring the reduction in the quality of the dairy products produced. In addition to this productive highlight, milk is linked to family farming, which has low production due to inadequate or non-existent hygiene practices. The present study aimed to characterize the production, social and economic system of 20 family farmers in the Northeast of Para. In addition, to evaluate the influence of good hygienic practices on milking on the microbiological and physical-chemical quality of the milk in natura, in order to promote improvement in milk quality, generating a positive impact on the 20 properties through the adequacy of normative instruction 62 of MAPA, 2011. Evaluations were carried out based on a checklist and a semi-structured socioeconomic questionnaire in order to evaluate possible points of nonconformity in the properties and to characterize the main management techniques. Microbiological and physical-chemical analyzes were performed in raw milk before and after training in good practices, totaling 40 samples. In order to prove the influence of good practices on milk quality.Item Acesso aberto (Open Access) Estudo dos atributos sensoriais das amêndoas de cacau (theobroma cacao l.) produzidas no estado do Pará(Universidade Federal do Pará, 2022-02-11) SANTOS, Renato Meireles dos; SOUZA, Jesus Nazareno Silva de; http://lattes.cnpq.br/3640438725903079; https://orcid.org/0000-0002-0288-2321; LIMA, Consuelo Lúcia Sousa de; http://lattes.cnpq.br/2971385954203459; https://orcid.org/0000-0001-9432-8637Cocoa (Theobroma cacao L.) has seeds that after processing become a valuable agricultural commodity in the world, in Brazil, the state of Pará is the main producer, accounting for more than 53% of national production. Although Pará is the largest producer, studies containing data on the sensory quality of almonds are not found in the literature, adding value and identity due to the characteristics of their origin. Thus, the aim of this study is to establish the sensory profile of almonds (nibs) from the main cocoa producing regions in the State of Pará (Lower Tocantins, Northeast, West, Southeast and Transamazônica). A questionnaire was applied to producers for fermentation and drying practices, followed by physical, physicochemical and bioactive compounds evaluation. The sensory profile was established from the Quantitative Descriptive Analysis (QDA), in addition to using an affective test to verify consumer preference for the chocolates produced. In the physical evaluation, the samples showed an acceptable commercial standard, however, with room for improvement in relation to seed fermentation. Among the physicochemical parameters (humidity, pH, acidity and water activity), moisture is within the established by legislation, the samples showed differences only in pH and acidity. The almonds from the Amazon mesoregions presented a very similar sensorial profile, it was possible to observe some differences in certain descriptors terms. It was verified that the post-harvest and/or processing parameters had no influence on the quality attributes of the cocoa beans.Item Acesso aberto (Open Access) Folhas de mandioca cozidas: avaliação do processamento e estudo de uma etapa de detoxificação(Universidade Federal do Pará, 2019-08-21) LEHALLE, Ananda Leão de Carvalho; ABREU, Laura Figueiredo; http://lattes.cnpq.br/9379947446021216; https://orcid.org/0000-0001-7286-4789; LIMA, Consuelo Lúcia Sousa de; http://lattes.cnpq.br/2971385954203459This study evaluated the technological processes used to produce cooked cassava leaves (cooked manioc) considering the insertion of a detoxification process (rest test), aiming at reducing the total cyanide content. Ten samples of cooked cassava leaves commercialized in the city of Belém-PA were collected, five from fairs and five from supermarkets, where analyzes of cyanogenic (total cyanide, non-glycosidic cyanide and free cyanide), microbiological and physical contents were performed. -chemistry. The processes for producing cassava leaves cooked at fairs and agro-industries were verified. Good Manufacturing Practices (GMP) were verified by applying a checklist to two agro-industries. To study the detoxification process (rest test) the leaves were ground and remained at rest without and with added water at the times: 1.5; 3; 4.5; 6 and 24h, being performed analysis of cyanogenic compounds in all tests and pH only in fresh leaves and homes of 24h. Four processes of production of cooked cassava leaves were reproduced on a laboratory scale: two used in fairs and agroindustries (1 and 2) and two considering the rest tests that showed greater elimination of cyanogenic compounds (3 and 4). In the product of each assay, pH, cyanogenic and microbiological compounds analyzes were performed. Cyanogenic compound contents were determined by spectrophotometric reading at 605 nm. Microbiological analyzes were performed of: Salmonella spp, Bacillus cereus counts, coagulase positive staphylococci, coliforms at 45 ° C, mesophilic aerobes and mold and yeast. The physicochemical analyzes of moisture, ashes, proteins, lipids, carbohydrates, fibers, pH determination by direct reading in potentiometer and Total Titratable Acidity (TTA) were performed. The results of the cyanogenic compounds will vary from 1.25 to 8.22 mg HCN / kg, being 100% above the free cyanide legislation. All samples complied with legislation for Salmonella spp, coagulase positive staphylococci and Bacillus cereus. For coliforms at 45 ° C, 60% of the fair samples and 20% of the supermarket were in compliance with the legislation. The results of mesophilic and mold aerobic and yeast ranged from <2.40 to 5.38 and <2.88 to 7.30 log CFU / g, respectively. The fair samples were below the minimum recommended for humidity, lipids and pH and the supermarket samples, below the established for ashes, lipids and pH. Agroindustries were considered to be at high risk compared to GMP. The results of the detoxification study show significant difference between the pH of fresh leaves and the resting time of 24 h. The 6h rest tests with and without water showed greater elimination of cyanogenic compounds, so they were used in laboratory scale processing. Regarding the results of the processes on laboratory scale, There was no significant difference in the pH of fresh leaves compared to the products of the processes nor between the products 1, 3 and 4, in relation to the cyanogenic compounds and microbiological parameters. Changes in processing influence the contents of cyanogenic compounds, as well as the scarcity of GMP preceded by contamination. Resting tests contributed to the elimination of part of the cyanogenic compounds, however much of the conversion and elimination of HCN occurred in the leaf milling process, being this primordial step for detoxification and the previous grinding cooking proved unsatisfactory in relation to the parameters. cyanogenic and microbiological.Item Acesso aberto (Open Access) Parâmetros da qualidade das amêndoas de cacau (theobroma cacao L.) de regiões produtoras no estado do Pará e aplicação de NIR associado a ferramentas quimiométricas para sua classificação.(Universidade Federal do Pará, 2021-10-11) SILVA, Niara Maria de Jesus; SOUZA, Jesus Nazareno Silva de; http://lattes.cnpq.br/3640438725903079; https://orcid.org/0000-0002-0288-2321; LIMA, Consuelo Lúcia Sousa de; http://lattes.cnpq.br/2971385954203459; https://orcid.org/0000-0001-9432-8637Cocoa (Theobroma cacao L.) is a native fruit of tropical forests and plays an important role in the economy of producing regions, however, due to the lack of infrastructure and inadequate processing practices, they generate almonds with low potential for application in the food industry. In order to value cocoa beans, this research aimed to evaluate the quality of cocoa beans from regions of Pará (Lower Tocantins, Northeast, West, Southeast and Trans-Amazon) by physical, physicochemical and chromatographic evaluation and near infrared datroscopy combined with chemometric tools. A questionnaire was informed with the producers about fermentation and drying practices, followed by physical, physical-active, antioxidant capacity, quantification of total polyphenols and bioactive compounds, in addition to using NIR as an analytical tool. According to the physical evaluation, as it presents an acceptable commercial standard, however, the cutting test results showed the lack of standardization in the preprocessing of the seeds. Among the physicochemical parameters (proteins, lipids, moisture, ash, pH, acidity and water activity), moisture within the limit tolerated by legislation and only relevant dissipation lipids. As for the antioxidant capacity, total polyphenols and bioactive compounds, only the bioactive compounds differences differences, with the Lower Tocantins region these values higher for all studied compounds. The grouping of the functions of physicalchemical composition variations was evidenced by the Principal Components Analysis that there was a cluster formation for a region of Baixo Tocantins.