Physicochemical, microbiological and microscopic evaluation of artisanal rapaduras produced in Cuiabá, Mato Grosso, Brazil
| Autor: | Adriana Paiva de Oliveira, Marcio Gonçalo de Lima, Carla Luciane Kreutz Braun, Francisca Graciele Gomes Pedro, Ricardo Dalla Villa, Gevanil Lene Arruda |
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| Rok vydání: | 2016 |
| Předmět: |
5.07.00.00-6
non-centrifugal sugar General Computer Science chemical composition Chemistry General Mathematics General Engineering General Physics and Astronomy 04 agricultural and veterinary sciences General Chemistry 040401 food science food safety 0404 agricultural biotechnology Microbiological contamination lcsh:TA1-2040 quality Flame atomic absorption spectrometry Proximal composition Environmental chemistry General Earth and Planetary Sciences Food science lcsh:Engineering (General). Civil engineering (General) lcsh:Science (General) lcsh:Q1-390 |
| Zdroj: | Acta Scientiarum. Technology; Vol 38 No 4 (2016); 407-413 Acta Scientiarum. Technology; v. 38 n. 4 (2016); 407-413 Acta scientiarum. Technology Universidade Estadual de Maringá (UEM) instacron:UEM Acta Scientiarum: Technology, Vol 38, Iss 4, Pp 407-413 (2016) |
| ISSN: | 1807-8664 1806-2563 |
| Popis: | The aim of this work was the physicochemical, microbiological and microscopic evaluation of artisanal rapaduras produced in Cuiaba, Mato Grosso State, Brazil. The determination of the proximal composition, pH and the microscopic analyses were made according to the Association of Official Analytical Chemists (AOAC). The concentrations of minerals and toxic metals were quantified by flame atomic absorption spectrometry. The Coliforms at 45°C and Salmonella sp . were determined according to the American Public Health Association (APHA). The results obtained were: moisture (6.09 to 16.34%), ash (0.07 to 1.88%), insoluble solids (0.11 to 11.3%), pH (4.73 to 5.61), proteins (0.21 to 0.47%), sucrose (13.15 to 43.89%), and reducing sugars (10.96 to 26.28%). Significant differences were found between the samples (p £ 0.05) as well as nonconformities in relation to national regulations. The mineral contents showed significant differences between lots of samples (p £ 0.05) and some lots presented Cd and Pb concentrations above the maximum values allowed by Brazilian legislation. High quantities of unwanted materials were detected and none of the samples presented microbiological contamination. The results suggest the creation of technical standards for quality control for the production of rapaduras to ensure food safety. |
| Databáze: | OpenAIRE |
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