Banca de QUALIFICAÇÃO: FÁBIO PEREIRA DE SOUZA
Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.STUDENT : FÁBIO PEREIRA DE SOUZA
DATE: 25/03/2021
TIME: 14:00
LOCAL: Videoconferência Google Meet
TITLE:
Innovative cocktails: Physical-chemical sensory assessment and stability study during storage
KEY WORDS:
shelf life; mixed alcoholic drink; sensory analysis; cereal alcohol; cachaça
PAGES: 31
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia das Bebidas
SUMMARY:
For the improvement of new food technologies, several evaluations must be carefully carried out in the product, from their formulation to the final consumer acceptation. This project aims to analyze the quality of seven mixed fruit drinks based on alcohol cereals and a caipirinha based on cachaça. The physical and chemical analyzes of the mixed fruit cocktail will be assessed in order to comply with the current legislation: Decree 6.871/2009, in its art. 68, IN MAPA 35/2010, Resolution RDC 05/2013, items 16.1.1.1 and 16.1.1.2, Resolution RDC 45/2010 and Resolution RDC 02/2007. In addition to these analyzes, sensory evaluation also will be carried out, since it interferes with the commercial life cycle of food products and a product for consumption needs to be in perfect hygienic-sanitary condition, have good sensory acceptance and maintain its nutritional value, thus satisfying the consumers desires. Besides of that, the stability of the products during storage will be studied, through accelerated life-commercial tests, in which the drinks will be subjected to different storage temperatures with the intention of accelerating the kinetic reactions in the food. In this step, products quality will be assessed in relation to alcoholic degree, pH, total titratable acidity, ascorbic acid, total and reducing sugars, and total and soluble solids.
BANKING MEMBERS:
Presidente - 2311373 - MARIANA TEIXEIRA DA COSTA MACHADO
Externa ao Programa - 1350628 - SANDRA REGINA GREGORIO
Externa à Instituição - EDILENE ALVES BARBOSA - IFNMG