DSpace Coleção:https://ri.ufs.br/jspui/handle/riufs/25142026-10-02T00:02:42Z2026-10-02T00:02:42ZAproveitamento de resíduos animais e uso de leite de cabra na produção de sabão artesanalSantos, Maria Luiza doshttps://ri.ufs.br/jspui/handle/riufs/260582026-09-08T17:38:05Z2026-02-23T00:00:00ZTítulo: Aproveitamento de resíduos animais e uso de leite de cabra na produção de sabão artesanal
Autor(es): Santos, Maria Luiza dos2026-02-23T00:00:00ZDesenvolvimento e caracterização físico-química e sensorial de sorvete à base de kefir de leite de cabra e mangabaGuedes, Thais dos Santoshttps://ri.ufs.br/jspui/handle/riufs/260572026-09-08T17:33:26Z2026-02-10T00:00:00ZTítulo: Desenvolvimento e caracterização físico-química e sensorial de sorvete à base de kefir de leite de cabra e mangaba
Autor(es): Guedes, Thais dos Santos
Abstract: The search for foods that combine flavor, nutritional value, and functionality has driven growth
in the food industry. In this context, kefir stands out due to its benefits for intestinal and immune
health. Goat milk, with better digestibility and lower allergenicity than cow’s milk, emerges as
a promising alternative for fermented products. Therefore, the present study aimed to develop
ice cream formulations based on goat milk kefir with the addition of mangaba pulp, evaluating
their physicochemical composition, sensory acceptability, and purchase intention. Four
formulations were prepared, varying the proportion of kefir in the liquid base (25%, 50%, and
75%), in addition to a control formulation, while keeping the other ingredients constant. The
laboratory analyses performed included pH, moisture, titratable acidity, total solids, melting
rate, overrun, and instrumental color. Sensory acceptance was evaluated by untrained panelists.
Moisture content ranged from 73.65% to 78.54%, with no statistically significant difference
among the formulations. Ash content ranged from 0.34% to 0.50%, also showing no significant
difference. Titratable acidity varied among formulations, with the highest value observed in F3
and the lowest in F4, while F1 and F2 showed intermediate values. Significant differences were
observed in total solids, with higher values in F3 (75% kefir) and F4 (control). The pH values
ranged from 4.58 to 5.15, showing significant differences among samples. The color parameters
L* and b* showed no significant differences among formulations. The a* parameter presented
negative values in all samples. Sensory analysis indicated good acceptance of the formulations,
with mean scores between “liked slightly” and “liked moderately” and acceptability indices
above 70% for most evaluated attributes. The results demonstrate the technological and sensory
feasibility of producing ice cream based on goat milk kefir with mangaba pulp.2026-02-10T00:00:00ZInfluência do método de limpeza e grau de torrefação do gergelim no processo de fabricação do tahineSantos, Amanda Rodrigueshttps://ri.ufs.br/jspui/handle/riufs/260442026-09-04T15:03:58Z2024-03-08T00:00:00ZTítulo: Influência do método de limpeza e grau de torrefação do gergelim no processo de fabricação do tahine
Autor(es): Santos, Amanda Rodrigues2024-03-08T00:00:00ZDiagnóstico da comercialização do queijo coalho artesanal ou industrializado em Nossa Senhora da Glória - SELima, Hellen dos Santoshttps://ri.ufs.br/jspui/handle/riufs/217932025-04-15T13:35:08Z2024-03-08T00:00:00ZTítulo: Diagnóstico da comercialização do queijo coalho artesanal ou industrializado em Nossa Senhora da Glória - SE
Autor(es): Lima, Hellen dos Santos2024-03-08T00:00:00Z