https://repositorio.uema.br/jspui/handle/123456789/2532 2026-07-10T07:31:19Z https://repositorio.uema.br/jspui/handle/123456789/6291 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. 2026-01-08T00:00:00Z https://repositorio.uema.br/jspui/handle/123456789/6287 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. 2026-01-08T00:00:00Z 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