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Master's Dissertation
DOI
https://doi.org/10.11606/D.11.2019.tde-20191108-100711
Document
Author
Full name
Eloisa Castellucci Caruso
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 1997
Supervisor
 
Title in Portuguese
Variação do teor de carboidratos totais em queijos Minas Frescal e Minas Padrão
Keywords in Portuguese
ANÁLISE DE ALIMENTOS
QUEIJO MINAS
TEOR DE CARBOIDRATOS
Abstract in Portuguese
Neste trabalho, queijos Minas Frescal e Minas Padrão, foram analisados para seus teores de carboidratos totais utilizando-se a metodologia descrita por Acton (1977), e para acidez em gramas de ácido lático por 100 g de queijo, seguindo o LANARA (1981). Os queijos pertenciam a três lotes distintos e foram analisados três queijos por lote, a intervalos de uma semana e durante quatro semanas seguidas. A metodologia utilizada para a determinação dos carboidratos totais mostrou-se adequada para os queijos analisados, com porcentagem de recuperação de lactose, adicionada a amostras de queijo, de 99,1 a 103,7%. Os resultados obtidos para o queijo Minas Frescal mostraram uma acidez inicial nos queijos com dois dias de fabricação, variando entre 0,08 e 0,35 g ácido lático/100g de queijo e acidez ao final das quatro semanas entre 0,21 e 0,62 g ácido lático/100g de queijo. Para o teor de carboidratos totais, esses queijos apresentaram valores decrescentes no transcorrer das semanas, variando de 2,36 a 2,82% no início, para 0,47 a 1,02% no final das quatro semanas. A correlação entre acidez e porcentagem de carboidratos totais apresentou um valor para R igual a -0,7943. Para os queijos Minas Padrão, a acidez variou de 0,37 a 0,47 de ácido lático/100g de queijo, no início, e de 0,31 a 0,56 g de ácido lático/100g de queijo, no final das quatro semanas. Para o teor de carboidratos, a variação foi de 0,11 a 0,18% no início, e de 0,09 a 0,12% na última semana. Neste caso não houve correlação significativa entre acidez e teor de carboidratos.
 
Title in English
Variation in total carbohydrates concentration of 'Minas Frescal' and 'Minas Padrão' cheeses
Abstract in English
This work evaluated total carbohydrates concentration applying the methodology described by Acton (1977) and acidity methodology (g Iactic acid/100g) of LANARA (1981) to 'Minas Frescal' and 'Minas Padrão' cheeses. The experiment was studied in split-plot design, containing three parceIs with three cheese samples each one. Those cheeses were week1y analyzed during four weeks (0,7, 7, 14, 21, and 28 days). The Acton (1977) methodology showed high accuracy to both cheeses. The lactose recovery index was between 99.1 and 103.7%. The acidity values for 'Minas Fresca’ cheese ranged between .08 and .35g Iactic acid/100g cheese and between .21 and .62g lactic acid/l00g cheese at the first and 28th days, respectively. The total carbohydrate concentration for 'Minas Frescal' cheese decreased with weeks, varying between 2.36 up to 2.82% at first day and .47 up to 1.02% at the end of the fourth week. The correlation between acidity and total carbohydrates concentration was negatively high (r = -.7943; P <.001) for 'Minas Frescal' cheese. In contrast, the acidity values for 'Minas Padrão' cheese were higher and had lower variation along weeks. The values were between .37 and .47g lactic acid /100g cheese at the first day analysis and between .31 and .56g lactic acid/100g cheese at the 28th day. Unlike 'Minas Frescal' cheese, the total carbohydrates for 'Minas Padrão' showed lower values and lower variation. lnitial values ranged between .11 and .18%, and at the end of fourth week ranged between .09 and .12%. In this case, the correlation between acidity and total carbohydrates concentration was not significant.
 
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Publishing Date
2019-11-08
 
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