https://repositorio.ufms.br/handle/123456789/6674 2026-04-10T04:38:36Z https://repositorio.ufms.br/handle/123456789/13898 Título: SECAGEM DA AMÊNDOA DE BOCAIUVA (Acrocomia aculeata) POR CAMADA DE ESPUMA E APLICAÇÃO NO DESENVOLVIMENTO DE MISTURA INSTANTÂNEA TIPO CAPPUCCINO Abstract: The national market for plant-based products shows significant growth, driven by the demand for healthy, sustainable, and nutritionally adequate alternatives. Bocaiuva (Acrocomia aculeata), a native fruit from the Cerrado, has high potential for application in functional foods due to its nutritional profile. However, the direct use of ground kernels presents technological limitations, such as high granulometry and elevated lipid content, which hinder its incorporation into certain products. This study aimed to develop an instant cappuccino-type mix using bocaiuva kernel processed by foam-mat drying. The methodology involved optimizing the foam formulation by evaluating four experimental conditions with variations in emulsifier concentration and mixing time. Test 3 (5% Emustab® and 5 minutes of agitation) was selected for presenting the best performance: overrun of 68.62%, stability of 99.6%, density of 0.594 g/mL, and porosity of 0.407. Drying was performed at 70°C for 5 hours, resulting in final moisture content of 0.10 g/g. Physicochemical characterization of the dehydrated foam revealed 12.17% protein, 2.00% lipids, 2.15% ash, 3.12% moisture, and 80.56% carbohydrates, totaling 387.72 kcal/100g. Three cappuccino formulations (F1, F2, and F3) were tested, varying the proportions of ingredients. Formulation F3, characterized by higher sugar content and lower coffee concentration, was selected for presenting better sensory balance, with a sweeter and smoother profile, excellent solubility, and greater acceptance in exploratory evaluations. The results demonstrate that foam-mat drying is a viable technology to transform bocaiuva kernel into a functional ingredient for instant mixes, preserving nutritional characteristics and promoting the valorization of native Cerrado fruits. The developed product complies with current legislation as a cappuccino-type mix and contributes to diversifying the plant-based beverage market in Brazil, combining technological innovation, sustainability, and socioeconomic potential for extractive communities. Keywords: Cerrado fruits; dehydration; plant-based products; instant beverages; regional ingredients; sustainability. Tipo: Trabalho de Conclusão de Curso 2025-01-01T00:00:00Z https://repositorio.ufms.br/handle/123456789/13858 Título: APLICAÇÃO DO CICLO PDCA NO ESTUDO DE VIABILIDADE DA INCLUSÃO DE PLASTÔMEROS EM SACOS VALVULADOS PARA O CONTROLE DE QUALIDADE NA SELAGEM INDUSTRIAL Abstract: As embalagens são componentes estratégicos na cadeia de suprimentos da indústria de proteína de soja, sendo cruciais para a proteção e integridade logística do produto até o consumidor. No entanto, em sistemas de envase com sacarias valvuladas, a selagem por temperatura frequentemente apresenta falhas que comprometem a qualidade e a eficiência operacional, gerando altos índices de descartes e retrabalho. Tais não conformidades justificam a busca por soluções inovadoras, como a substituição dos materiais na área de selagem pela inclusão de plastômeros, um polímero conhecido por sua flexibilidade e excelente capacidade de solda. Deste modo, este trabalho propôs analisar a eficácia da implementação da substituição de embalagens convêncionais por plastômeros em uma indústria localizada em Campo Grande/MS, , utilizando o ciclo PDCA (Plan-Do-Check-Act) para diagnosticar o problema e quantificar a redução de perdas. A implementação do plastômero, validada e guiada pelo rigor do Ciclo PDCA, demonstrou ser a ação corretiva fundamental para o problema da má selagem. A performance superior do novo material, com sua maior flexibilidade e menor ponto de fusão, permitiu solucionar a limitação técnica que gerava os altos índices de perdas. Os resultados foram imediatos e significativos: o número de sacarias com má selagem apresentou uma redução de aproximadamente 98%. Este sucesso, quantificado pela expressiva redução de perdas, garantiu um ganho substancial de produtividade e melhoria na integridade da cadeia logística, consolidando a eficiência operacional da indústria de proteína de soja. Tipo: Trabalho de Conclusão de Curso 2025-01-01T00:00:00Z https://repositorio.ufms.br/handle/123456789/13828 Título: Qualidade de farelo e óleo de soja e sua relação com o processamento industrial: uma revisão de literatura Abstract: Soybean processing occupies a strategic position in Brazilian agribusiness, resulting in the production of oil and meal widely used by the food, energy, and livestock sectors. The physical and chemical quality of these by-products is essential to ensure nutritional value, stability, and compliance with safety and trade standards. This study aimed to evaluate the quality parameters of soybean oil and meal and relate them to the stages of industrial processing and applicable national and international regulations. The main critical points of oil refining were discussed, such as acidity, peroxide index, moisture, and losses of bioactive compounds, as well as meal evaluation parameters, including protein content, urease activity, fiber, and protein solubility, in accordance with Brazilian standards for food and animal feed products. International traceability and certification requirements adopted by importing markets are also considered. The results show that physical-chemical quality control is a strategic element in ensuring food safety, zootechnical performance, and industrial competitiveness. Tipo: Trabalho de Conclusão de Curso 2025-01-01T00:00:00Z https://repositorio.ufms.br/handle/123456789/13620 Título: MIX INSTANTÂNEO COM POLPA DE BOCAIUVA: AVALIAÇÕES FÍSICO-QUÍMICAS DURANTE O ESTUDO DE VIDA DE PRATELEIRA Abstract: This article aimed to evaluate the stability of an instant mix made from bocaiuva pulp, a fruit characteristic of the Cerrado and Pantanal biomes. The stability analysis aimed to support the definition of the shelf life to be indicated on the packaging of this new food product. The production and future commercialization of the mix will contribute to expanding the consumption of this native fruit, strengthening the bocaiuva production chain and promoting job and income generation opportunities for extractivists and local producers. The mix was prepared, packaged in containers impermeable to water vapor and oxygen, and stored at room temperature for up to 4 months. The products were evaluated monthly, in three repetitions, regarding color, moisture, water activity, acidity in soluble alcohol, fatty acidity, and microbiologically. The shelf life of the mix with bocaiuva pulp was 4 months. Tipo: Trabalho de Conclusão de Curso 2025-01-01T00:00:00Z