Avaliação microbiológica e química de sorvetes de sabor creme comercializados na cidade de Francisco Beltrão – PR
The ice-cream is defined as an eatable ice obtained from an emulsion of fats and proteins and it is appreciated by the most of the population. For this reason, the choice of the raw-material, the process methodology and the proper storing are very important to guarantee a product with good quality....
| Principais autores: | Santos, Tatiane Cristina, Verona, Vanessa |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/11685 |
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| Resumo: |
The ice-cream is defined as an eatable ice obtained from an emulsion of fats and proteins and it is appreciated by the most of the population. For this reason, the choice of the raw-material, the process methodology and the proper storing are very important to guarantee a product with good quality. Through this dissertation it has been intended to determine the condition of the vanilla ice cream self-service modality traded in the city of Francisco Beltrão. In order to reach the objective, it has been collected three samples in two different stores denominated A and B, with breaks of fifteen days, in which it has been made physical chemical and microbiological analysis. At the places where the samples have been collected, it has been applied a questionnaire based on the RDC nº 267/2003 ANVISA, in order to evaluate the factory and the trading conditions of every store. At the store A, all the samples were according to the pattern stablished by the legislation, while at the store B it has presented high numbers of coliforms in all the samples, what can condemned the commercialization of such product as it is an organism that indicate risk for the health of whom consumes such product. As for the physical chemical parameters that are referenced index by the legislation, as protein and fat, the samples answered the patterns. The pH values and acidity don’t have legal pattern and there was a variation from 6.40 to 6.90 for pH and 0.07 to 0.22 mg of lactic acid in 100 g for acidity, however it is known that such values affect sensorial properties as the flavor and have great importance for the final quality of the product. About the questionnaire the stores didn’t accomplish the standard points. The store A obtained an average of 53.58% and while the store B got an average of 66.92% of the requirements. |
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