Avaliação da qualidade microbiológica de produtos a base de chocolates artesanais

Registro completo de metadados
MetadadosDescriçãoIdioma
???dc.contributor.advisor???: dc.contributor.advisorKatsuda, Marly Sayuri-
Autor(es): dc.contributor.authorReis, Vinícius Rossi-
Data de aceite: dc.date.accessioned2014-10-07T18:20:20Z-
Data de aceite: dc.date.accessioned2017-03-17T14:39:30Z-
Data de disponibilização: dc.date.available2014-10-07T18:20:20Z-
Data de disponibilização: dc.date.available2017-03-17T14:39:30Z-
Data de envio: dc.date.issued2014-10-07-
Fonte completa do material: dc.identifierhttp://repositorio.roca.utfpr.edu.br/jspui/handle/1/2582-
???dc.identifier.citation???: dc.identifier.citationREIS, Vinícius Rossi. Avaliação da qualidade microbiológica de produtos a base de chocolates artesanais. 2014. 33 f. Trabalho de Conclusão de Curso (Graduação) - Universidade Tecnológica Federal do Paraná, Londrina, 2014.pt_BR
Fonte: dc.identifier.urihttp://www.educapes.capes.gov.br/handlecapes/170645-
Resumo: dc.description.abstractChocolate is great acceptance product around the world, Brazil is the fourth largest consumer and one of major producers. The increased demand level from consumers have increasing the market specialized companies, with the proposal to offer fine artisanal chocolates. This study aimed to collaborate with a particular company in Londrina performing a microbiological quality evaluation of handmade chocolates . The microbiological analyzes were performed at first and 14th days of storage of samples of truffles stuffed with passion fruit, honey bread and chocolate chip cookies . The products were evaluated for termotolerant coliform count, yeasts and molds, Staphylococcus aureus and Salmonella sp. accordance with the legal requirements for such products. The results showed absence of Salmonella sp. in all samples. The samples of truffles and honey bread showed termotolerant coliform count and Staphylococcus aureus above the legal limit at a very early time. Only the cookie had low counts of yeasts and molds although it had high scores in the other microbiological requirements. This study demonstrated the need for the company to deploy the system for Good Manufacturing Practices with employees. After this evaluation was carried out in a brief diagnosis structure and the productive sector, and has been suggested to the leaders of microcompany the need to change the lay-out of the production industry and the need for training of best practices of employees in production.pt_BR
Palavras-chave: dc.subjectAlimentos - Microbiologiapt_BR
Palavras-chave: dc.subjectAlimentos - Análisept_BR
Palavras-chave: dc.subjectChocolatept_BR
Palavras-chave: dc.subjectFood - Microbiologypt_BR
Palavras-chave: dc.subjectFood - Analysispt_BR
Palavras-chave: dc.subjectChocolatept_BR
Título: dc.titleAvaliação da qualidade microbiológica de produtos a base de chocolates artesanaispt_BR
Tipo de arquivo: dc.typeoutropt_BR
Aparece nas coleções:Repositório Institucional - Rede Paraná ROCA

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