Acrocomia intumescens (“macaúba”) is a species that during processing generates a large amount of waste. The use of this residue for the production of flour for incorporation into food products is a way to minimize the cost and nutritionally enrich the final product. This work aimed to develop and analyze, in terms of physico-chemical and microbiological properties, cookies with macaúba almond cake residual flour. Sequilhos formulations were obtained using three different proportions of flour (2, 4 and 6%). The analysis of the flour allowed to find 4.29% of moisture, 1.13% of acidity, 5.33 of pH, 44.46% of carbohydrates, 28.74% of lipids, 20.06% of proteins and 2.45% of ash. In the analysis of the sequilhos formulations, the following values were found: moisture (5.03 to 8.13%), acidity (0.10 to 0.14%), pH (5.52 to 5.93), carbohydrates (67.17 to 73.37%), lipids (18.77 to 31.77%), proteins (0.85 to 1.92%), ash (0.83 to 0.94%) and total energy value (137.57 to 172,50 Kcal/100g). In microbiological analyzes it was highlighted that the sequilhos presented adequate sanitary conditions. The results indicate almond flour as an ingredient to be incorporated in the preparation of sequilhos, which in turn, presented satisfactory physico-chemical properties and microbiological results.
Objetivou-se com a presente pesquisa avaliar a qualidade microbiológica de sucos fornecidos por uma Unidade de Alimentação e Nutrição Hospitalar localizada na Cidade de Juazeiro do Norte-Ceará. As análises de coliformes a 45°C e detecção de Salmonella sp foram realizadas segundo os padrões e metodologias da Americam Public Health Association. Através dos resultados deste trabalho, baseados na RDC Nº 12, de 2 de Janeiro de 2001 da Agência Nacional de Vigilância Sanitária. Todas as amostras apresentaram ausência de Salmonella sp, enquanto que para coliformes a 45°C, a amostra de suco de caju apresentou uma contagem de 4,6 x 10² NMP/ml-1, valor superior ao permitido pela legislação citada acima. Diante isso, devem-se executar as Boas Práticas de Fabricação (BPF), em especial o controle da temperatura antes e após o preparo dos sucos, com isso melhorando a qualidade e garantindo alimentos seguros do ponto de vista higiênico-sanitário e microbiológico.
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