https://repositorio.uema.br/jspui/handle/123456789/2532 2026-04-01T19:33:43Z https://repositorio.uema.br/jspui/handle/123456789/4745 Título: Verificação de aditivos em produtos lácteos comercilizados em São Bento - MA Abstact: Food additives are ingredients intentionally added to foods during their production stages.They serve various functions, such as ensuring product safety, preserving freshness, enhancing flavor, maintaining good appearance, and providing the desired texture. These components are classified into different categories, including flavorings, preservatives, sweeteners, acidulants, thickeners, and stabilizers. The aim of this study was to identify the additives present in dairy products sold in São Bento-MA. The research was conducted in two supermarkets in the municipality of São Bento, located in the Northern Mesoregion of the State of Maranhão. Dairy products analyzed included cream, curd cheese, liquid yogurt, butter, liquid milk, powdered milk, and liquid chocolate drink. Data were collected from 35 dairy products. The items with the highest presence of additives were yogurt (34.14%), liquid chocolate drink (17.07%), and cheese (15.85%). The results showed that stabilizers (26.82%), flavorings (14.63%), and additives such as preservatives, colorings, and thickeners (13.41%) were the most common among all analyzed products. In Brazil, the formulation and publication of legislation regarding the use of additives fall under the responsibility of the National Health Surveillance Agency (ANVISA). It is important to note that some of these additives may be associated with health issues when consumed in excess. These findings are essential for raising consumer awareness about the ingredients in the products they consume and may encourage future discussions on regulations and food safety in the region 2025-01-15T00:00:00Z https://repositorio.uema.br/jspui/handle/123456789/4743 Título: Avaliação da qualidade de poços semi artesianos no município de São Bento- MA Abstact: Water is fundamental for the survival of all living beings, especially with regard to human consumption. Poor quality water can carry a large amount of physical-chemical and/or biological contaminants, the ingestion of which has caused several health problems.Therefore, it is crucial to check whether the quality of water intended for human consumption meets the requirements of current legislation. The present work aimed to evaluate the quality of water from artesian wells used for human consumption in the municipality of São Bento-MA, in order to investigate the potability of water in 2 artesian wells in the months of October and November 2024. These two wells were chosen due to their locations, with one well close to the Velha Barbara River, Mutirão, called sample 1 and the other far from the River in the Outra Banda neighborhood, called sample 2. From each well, 2 were collected, samples of 500ml each, one for physical-chemical parameters and the other for microbiological analyses. which were made in duplicates. Regarding thermotolerant coliforms and E.coli, they are in accordance with Conama Resolution No. 357, of March 17, 2005 2025-01-21T00:00:00Z https://repositorio.uema.br/jspui/handle/123456789/4731 Título: Avaliação sensorial e físico-química do queijo coalho produzido com leite de búfula e enriquecido com vinagreira (Hibiscus sabdariffa L.) Abstact: Currently, buffalo milk is gaining prominence in the market, and the growth in sales of dairy products from buffalo farming reflects the investments made in the development of products that are more appreciated by consumers. In addition to the popular buffalo mozzarella, other products such as cream cheese, yogurt, ricotta, and varieties of cheese such as cottage and fresh cheese are available on the market (Ernesto, 2017). Cheese is a product derived from milk, obtained through the coagulation process, or involving specific technological procedures that use enzymes. The resulting curd has a chemical composition significantly different from the original milk, giving the cheese a high nutritional complexity. This food is rich in proteins, lipids, minerals, vitamins and polyphenolic compounds, which play beneficial roles in health, including maintaining bone health, in addition to antihypertensive and anticancer effects. The diversity of existing cheeses is due to a series of factors, such as the production method, the animal species from which the milk originates, the type of enzymatic transformation involved and the maturation period, among other aspects (McSweeney et al., 2017). Coalho cheese is one of the most traditional and widely produced dairy products in the Northeast region of Brazil, standing out as one of the main artisanal cheeses of this region. Its production and consumption are deeply rooted in the regional culture, being a centuries-old tradition passed down through generations. This cheese is highly appreciated in Northeastern cuisine, and is often consumed grilled or fried (Munck, 2004). The vinegar plant is a species classified as a Non-Conventional Food Plant (PANC) and is considered underutilized in Brazil, with its high production potential. Its different parts have several applications, covering the culinary, medicinal and ornamental sectors. The plant stands out for its high content of vitamins A and B1, in addition to the presence of organic acids, such as citric, malic and tartaric. Among its structures, the calyxes and leaves represent the most consumed parts, being widely used in food (Amaro et al., 2013). In the state of Maranhão, both foods are consumed separately and are part of the regional gastronomy. Thus, the present research acquires importance as it seeks to verify the possibility of using buffalo milk and sorrel in the production of cheeses, specifically the rennet type, with the aim of bringing new food options to the population with good nutritional quality and with typical local ingredients. In view of this, the present work aims to develop a rennet type cheese using buffalo milk and sorrel (Hibiscus sabdariffa L.), evaluating the physicochemical quality of the samples produced, as well as the sensory acceptability of the product 2025-01-14T00:00:00Z https://repositorio.uema.br/jspui/handle/123456789/4722 Título: Elaboração de salgado tipo coxinha com farinha de arroz e recheio de traíra Abstact: The objective of this study was to prepare a savory coxinha-type snack made with rice flour and dried trahira fish filling. The following ingredients were used: unleavened wheat flour, rice flour, salt, margarine with salt, bulk garlic powder, onion and fresh parsley. The coxinha preparation was obtained from a local supermarket, while the dried trahira fish was obtained from the municipal fair in the city of São Bento, Maranhão. The recipe for conventional chicken coxinha was used to monitor the formulations with rice flour and dried trahira fish filling, with rice flour replacing wheat flour in the proportions of 50% (F1), 75% (F2) and 100% (F3). According to the tasters, there was not much difference between the different samples tasted, but it was easy to taste, even though the softness and crunchiness marked the ideal category for the tasters as the second (F2), so the result was better than expected. This study contributes to the diversification of food, the appreciation of little-known ingredients and the promotion of a healthier diet 2025-01-14T00:00:00Z