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Mapeamento vetorial do uso e cobertura da terra na Fazenda Escola da UEMA Campus São Bento com dados coletados em campo e classificados segundo o padrão MapBiomas

2026-08-14T17:30:19Z

Título: Mapeamento vetorial do uso e cobertura da terra na Fazenda Escola da UEMA Campus São Bento com dados coletados em campo e classificados segundo o padrão MapBiomas Abstact: The use of geotechnologies has stood out as an important tool for environmental planning and management, 14 allowing the identification and monitoring of different forms of land use and land cover. In this context, the present study aimed to map and characterize the land use and cover of the Fazenda Escola at the State University of Maranhão (UEMA), São Bento Campus, located in the Baixada Maranhense Environmental Protection Area. The research is characterized as descriptive, with a qualitative approach and exploratory nature, based on a bibliographic survey, field data collection, and the application of geoprocessing tools. The information was obtained with the aid of a GPS receiver and the OsmAnd application, and subsequently processed in QGIS software for the preparation of thematic maps. The classification of the areas was based on Collection 10 of the MapBiomas2024 Project. Seven classes were identified, with a predominance of Forest Formation, followed by Flooded Field and Swampy Area, Other Non-Vegetated Areas, Other Temporary Crops, Oil Palm, Other Perennial Crops, and Urbanized Area. The results demonstrate that the Fazenda Escola reconciles academic activities and agricultural production with native vegetation areas, highlighting the potential of geotechnologies to support conservation.

Avaliação da qualidade de ovos, do perfil dos consumidores e das condições de comercialização em São Bento-MA

2026-07-10T16:20:44Z

Título: Avaliação da qualidade de ovos, do perfil dos consumidores e das condições de comercialização em São Bento-MA Abstact: Egg production plays an important role at the national level, as eggs are a food of high nutritional value, low cost, and widely consumed by the Brazilian population, with their quality being directly influenced by the stages of production, storage, transportation, and commercialization. The objective of this study was to evaluate the external and internal quality of eggs marketed in the municipality of São Bento-MA, assess the hygienic-sanitary conditions of commercialization sites, and identify the consumer profile. The consumer profile was evaluated through an online questionnaire containing questions on consumption habits and knowledge regarding the quality of commercial eggs. The hygienic-sanitary conditions of the establishments were analyzed through observational evaluation using a structured questionnaire adapted from RDC No. 216/2004, followed by calculation of the conformity index. For the evaluation of external and internal quality, 240 eggs were analyzed, with 80 eggs per establishment (40 white and 40 brown eggs), collected from supermarkets, fruit stores, grocery/retail stores, and open-air markets. External and internal egg variables were analyzed using analysis of variance (ANOVA) and Tukey’s test (p < 0.05), with the InfoStat software. The results regarding the consumer profile indicated that eggs are frequently included in the population’s diet, mainly due to their nutritional value and economic accessibility. Supermarkets were the main purchase locations and showed the highest conformity indices, while grocery stores presented the lowest indices and more precarious commercialization conditions. Eggs collected from fruit stores showed higher average weight and more intense yolk color; however, all evaluated eggs showed reduced freshness, with Haugh Unit values and yolk index below ideal levels, associated with failures in commercialization conditions. Variables related to shell thickness and shell percentage remained within recommended standards. It was concluded that, in the municipality of São Bento-MA, there is a high consumption of white eggs driven by economic accessibility. Although the eggs showed acceptable external quality, internal quality was compromised in all evaluated establishments, highlighting the need for improvements in commercialization conditions

Elaboração e avaliação sensorial de geleia de tamarindo (Tamarindus indica L.) com coco (Cocos nuciferas L.)

2026-07-09T20:21:31Z

Título: Elaboração e avaliação sensorial de geleia de tamarindo (Tamarindus indica L.) com coco (Cocos nuciferas L.) Abstact: This study aimed to formulate and produce tamarind and coconut jam. Four types of jam (G1, G2, G3, G4) were developed, varying only in the concentrations of tamarind, coconut, and sugar. The evaluations performed included sensory analysis (acceptance test, ideal and ranking), as well as physicochemical analysis of the jams. The data were subjected to analysis of variance and Tukey's test (5%). The sensory analysis, conducted with 100 tasters, showed no significant difference between the jams in the attributes of appearance, texture, flavor, and overall evaluation. In the ideal test, the jams differed only in the attributes of color and sugar content. In the ranking test, G2 was the most preferred by the tasters. Regarding purchase intention, G2 obtained 50% in the would buy category. The results found in the physicochemical analyses showed that the Brix° values varied between 60% and 72%. With a pH of 3.0, titratable acidity between 0.75% and 1.89% protein content between 1.25% and 2.41%, ash content between 0.67% and 1.19%, and moisture content between 43.60% and 54.10%, jelly G2 presented the best physicochemical and sensory balance, standing out as the most suitable for future commercialization.

Elaboração e avaliação sensorial de licor com leite e doce de leite de búfala

2026-07-09T18:18:07Z

Título: Elaboração e avaliação sensorial de licor com leite e doce de leite de búfala Abstact: The present work aims elaboration and sensory evaluation of a liquor made with milk and sweet buffalo milk. The liquor was elaborated following three different formulations, these being alternated with milk and sweet of buffalo milk and milk and sweet of cow milk named with liquor 1, liquor 2 and liquor 3. Sensory analysis consisted in the application of the evaluator’s profile with questions about sex and age, and questionnaires of preference of the evaluators on milk and sweet buffalo, liquor and alcohol consumption. The evaluation included 100 untrained tasters, and the consent form was also delivered to the tasters. The affective test of acceptability, the ideal test, purchase intention and preference ordering were applied using different scoring scales. The data of the analysis were submitted to the analysis of variance (ANOVA) and the means compared by the Tukey test (P <0.05), being this order of preference submitted to the method of Friedman, all the data were made through the minitab program 19.11. The results of sensory analysis indicated significant difference only for the liqueur made with buffalo milk and sweet in all evaluated attributes, mainly due to irregular texture and whitish color of the liquor that were rejected by the tasters. In contrast, the liqueur made sweet traditional and addition of buffalo milk and standard liquor did not differ significantly. Thus, it is concluded that the liqueur with buffalo milk obtained good acceptance by the tasters, indicating high potential for the consumer market.