https://repositorio.ufpb.br/jspui/handle/123456789/2331 2026-04-08T05:59:35Z 2026-04-08T05:59:35Z SOUSA, SANDERLANIA NASCIMENTO https://repositorio.ufpb.br/jspui/handle/123456789/36290 2025-10-16T06:07:06Z 2025-10-03T00:00:00Z

Título: A IMPORTÂNCIA DA IMPLANTAÇÃO DE UM SISTEMA APPCC COMO FERRAMENTA DA QUALIDADE EM LINHAS DE PRODUÇÃO: UM ESTUDO DE CASO EM UMA LINHA DE CEREAIS MATINAIS Autor(es): SOUSA, SANDERLANIA NASCIMENTO Orientador: GOLZIO, ADRIANA MARIA FERNANDES DE OLIVEIRA Abstract: This paper addresses the importance of implementing a Hazard Analysis and Critical Control Point (HACCP) system in a breakfast cereal production line. This system is crucial for food safety by ensuring that products reach consumers' tables free of contamination. HACCP is a preventive method that identifies, assesses, and controls physical, chemical, and biological hazards at all stages of the production process, from the receipt of raw materials to the final product. The application of this system directly contributes to the standardization of operations, the optimization of resources, and, most importantly, the reduction of contamination risks in the food production line. Its implementation ensures compliance with international standards, such as the Codex Alimentarius, and Brazilian legislation, such as ANVISA's RDC No. 275/2002. It can be concluded that, in the breakfast cereal sector, HACCP not only meets market demands and strengthens consumer confidence, but also consolidates itself as a strategic and essential tool for the industry's competitiveness and sustainability, confirming its vital importance for food quality and integrity. Editor: Universidade Federal da Paraíba Tipo: TCC

2025-10-03T00:00:00Z SOUZA, ANNA REBECCA PONTES DE https://repositorio.ufpb.br/jspui/handle/123456789/36234 2025-10-14T06:06:27Z 2025-10-03T00:00:00Z

Título: CARACTERIZAÇÃO FÍSICO-QUIMÍCA DE POLPAS DE CAJU COMERCIALIZADAS NA CIDADE DE JOÃO PESSOA Autor(es): SOUZA, ANNA REBECCA PONTES DE Orientador: PRADO, JOÃO PAULO DE SOUSA Abstract: This study aimed to perform the physicochemical characterization of cashew pulps commercialized in João Pessoa, discussing the conformity among different brands and the factors that may affect product quality. Common quality control parameters (pH, titratable acidity, total soluble solids, vitamin C, sugars, and moisture) were evaluated through laboratory analyses conducted in triplicate, with appropriate statistical treatment. Based on the systematization of the results, a general pattern compatible with the profile of cashew pulp was observed; however, variations among brands indicated differences in raw materials, processing, and storage and distribution handling. These fluctuations have direct implications for consumer perception, product stability, and company credibility, emphasizing the need for continuous monitoring, process standardization, and proper packaging and conservation conditions. The study contributes by highlighting critical points along the production chain and indicating ways to improve safety, consistency, and the nutritional value offered to the market. Editor: Universidade Federal da Paraíba Tipo: TCC

2025-10-03T00:00:00Z BARROS, RUTH ANDRIELLY DOS SANTOS https://repositorio.ufpb.br/jspui/handle/123456789/36233 2025-10-14T06:09:25Z 2025-10-02T00:00:00Z

Título: POTENCIAL DAS SEMENTES DE QUIABO PARA PRODUÇÃO DE ÓLEO VEGETAL Autor(es): BARROS, RUTH ANDRIELLY DOS SANTOS Orientador: SANTOS, NATALY ALBUQUERQUE DOS Abstract: Okra (Abelmoschus esculentus L. Moench) is a short-cycle, high-yield crop, widely marketed fresh at the beginning of maturation and considered economically viable, especially for small producers, due to the valuable properties present in its fruits and seeds. In this context, the present study aimed to extract oil from okra seeds, identify the maturation stage with the highest oil content, determine the average number of seeds per fruit, and evaluate the physicochemical and energetic properties of the obtained oils. The seeds were separated, oven-dried, and used for extraction assays. The seed yield obtained manually ranged from 9% to 21%, while after oven drying it varied between 2% and 15%. It was estimated that each fruit contains an average of 66 seeds, with 100 seeds weighing 6.2 g. The moisture content varied according to the maturation stage, with values of 78.57% for green seeds, 85.09% for mature seeds, and 8.33% for dried seeds. Chemical extraction revealed oil contents ranging from 7.6% to 19.1%, while mechanical pressing, carried out with seeds of higher oil content, showed a yield of 7.6%. The extracted oils presented acidity indices of 1.58 mg NaOH/g (Soxhlet) and 2.40 mg NaOH/g (press), and peroxide indices of 5.6 meq/kg and 8.4 meq/kg, respectively. The higher heating value (HHV) obtained was 21.9425 kJ/g for the seeds, 41.5530 kJ/g for the oil extracted by pressing, 39.5595 kJ/g for the oil obtained by Soxhlet, and 20.3665 kJ/g for the residual cake. The flow curve indicated a Newtonian fluid behavior. Overall, the results highlight the potential of okra seeds as a source of oil and energy, suggesting promising prospects for future studies on commercial viability and economic applications. Editor: Universidade Federal da Paraíba Tipo: TCC

2025-10-02T00:00:00Z LIMA, DANUZA NOGUEIRA DE https://repositorio.ufpb.br/jspui/handle/123456789/36219 2025-10-11T06:06:43Z 2025-10-02T00:00:00Z

Título: CONSUMO DE BATATAS ULTRAPROCESSADAS: IMPACTOS NA SAÚDE E PERCEPÇÕES DO CONSUMIDOR Autor(es): LIMA, DANUZA NOGUEIRA DE Orientador: CORDEIRO, ÂNGELA MARIA TRIBUZY DE MAGALHÃES Abstract: The consumption of ultra-processed foods has increased due to practicality, price, and wide availability. Among them, potato-based products stand out, being widely accepted by different audiences. Although potatoes are a nutritious vegetable, industrial processing reduces their nutritional value and increases calories, fats, and additives. Objective: This study aimed to investigate the consumption of ultra-processed potato products, as well as consumers’ perceptions regarding the health impacts of these foods. Method: The research, descriptive and quantitative in nature, was conducted through a structured questionnaire applied via Google Forms to 100 participants. Sociodemographic profile, consumption habits, preferences, and health perceptions were assessed. Results: A high frequency of consumption (96%) was observed compared to nonconsumers (4%), with a preference for traditional French fries (31%). Although most participants acknowledge the health risks (86%), this awareness does not translate into substantial changes in eating behavior. The analysis also revealed a trend toward seeking alternative versions, such as baked or light/zero options (54%), even though these still fall into the category of ultra-processed foods. Conclusion: The study contributes to understanding consumer behavior and highlights the need for food education initiatives. Editor: Universidade Federal da Paraíba Tipo: TCC

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