Qualidade microbiológica, físico-química, instrumental e sensorial de marcas de açúcares mascavo

• Ano de defesa: 2017
• Autor(a) principal: Silva, Rodrigo França da
• Orientador(a): Verruma-Bernardi, Marta Regina
• 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
• Palavras-chave em Português: Açúcar mascavo; Atributos; Preferência
• Palavras-chave em Inglês: Attributes; Brown sugar; Preference
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: https://repositorio.ufscar.br/handle/20.500.14289/9629

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.