https://ri.ufs.br/jspui/handle/riufs/2514 Thu, 10 Sep 2026 06:27:55 GMT 2026-09-10T06:27:55Z https://ri.ufs.br/jspui/handle/riufs/26058 Título: Aproveitamento de resíduos animais e uso de leite de cabra na produção de sabão artesanal Autor(es): Santos, Maria Luiza dos Mon, 23 Feb 2026 00:00:00 GMT https://ri.ufs.br/jspui/handle/riufs/26058 2026-02-23T00:00:00Z https://ri.ufs.br/jspui/handle/riufs/26057 Título: 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. Tue, 10 Feb 2026 00:00:00 GMT https://ri.ufs.br/jspui/handle/riufs/26057 2026-02-10T00:00:00Z https://ri.ufs.br/jspui/handle/riufs/26044 Título: Influência do método de limpeza e grau de torrefação do gergelim no processo de fabricação do tahine Autor(es): Santos, Amanda Rodrigues Fri, 08 Mar 2024 00:00:00 GMT https://ri.ufs.br/jspui/handle/riufs/26044 2024-03-08T00:00:00Z https://ri.ufs.br/jspui/handle/riufs/21793 Título: Diagnóstico da comercialização do queijo coalho artesanal ou industrializado em Nossa Senhora da Glória - SE Autor(es): Lima, Hellen dos Santos Fri, 08 Mar 2024 00:00:00 GMT https://ri.ufs.br/jspui/handle/riufs/21793 2024-03-08T00:00:00Z