Physical-chemical characteristics of butter marketed in the supply center of Vitória da Conquista - BA
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista do Instituto de Laticínios Cândido Tostes |
Texto Completo: | https://www.revistadoilct.com.br/rilct/article/view/782 |
Resumo: | Butter is a product obtained by the process of batting the cream that is a result of the skimming of the cow's milk. A common food, however, much appreciated, especially among the Brazilian northeastern, due to its consumption in bread, biscuits and other types of preparations. Commonly marketed in open markets and produced in a traditional way, this food is not always supported with the correct care in its processing, which tends to compromise the quality of this product, whether in consistency, composition, solidification or flavor, characteristics that it must have to be consumed. Because of this, this article aimed to evaluate the physicochemical characteristics of the butter samples that are commercialized in the Central of Supply of the city of Vitória da Conquista, Bahia. Thirty common butter samples were collected from 10 different stalls. They were evaluated for moisture content, acidity index, fat content and non-fat solids. The samples showed non-compliance with the legislation regarding moisture content (14.9% to 20.5%) and acidity (4.95 to 7.06 mmol NaOH/100 g of fat). However, the results of non-fat solids (0.001% to 0.052%) and fat content (81.25% to 86.40%) were within the limits permitted by law. Thus, given the above results, it was noted that the samples analyzed do not present adequate conditions for consumption, confirming the need to improve control and inspection in the production and storage of butter, aiming to obtain a safe and quality product for the consumer. |
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Physical-chemical characteristics of butter marketed in the supply center of Vitória da Conquista - BACaracterísticas físico-químicas de manteigas comercializadas na Central de Abastecimento de Vitória da Conquista - BAquality standard, conservation, composition.Físico-química, química de lácteos.padrão de qualidade; conservação; composição.Butter is a product obtained by the process of batting the cream that is a result of the skimming of the cow's milk. A common food, however, much appreciated, especially among the Brazilian northeastern, due to its consumption in bread, biscuits and other types of preparations. Commonly marketed in open markets and produced in a traditional way, this food is not always supported with the correct care in its processing, which tends to compromise the quality of this product, whether in consistency, composition, solidification or flavor, characteristics that it must have to be consumed. Because of this, this article aimed to evaluate the physicochemical characteristics of the butter samples that are commercialized in the Central of Supply of the city of Vitória da Conquista, Bahia. Thirty common butter samples were collected from 10 different stalls. They were evaluated for moisture content, acidity index, fat content and non-fat solids. The samples showed non-compliance with the legislation regarding moisture content (14.9% to 20.5%) and acidity (4.95 to 7.06 mmol NaOH/100 g of fat). However, the results of non-fat solids (0.001% to 0.052%) and fat content (81.25% to 86.40%) were within the limits permitted by law. Thus, given the above results, it was noted that the samples analyzed do not present adequate conditions for consumption, confirming the need to improve control and inspection in the production and storage of butter, aiming to obtain a safe and quality product for the consumer.A manteiga é um produto obtido por meio do processo de bateção do creme de leite, oriundo do desnate do leite de vaca. Um alimento comum, porém, muito apreciado, principalmente entre os nordestinos, sendo consumido em pães, biscoitos ou empregados em outros tipos de preparações. Podem ser comercializadas em feiras livres geralmente produzidos de forma artesanal, este alimento nem sempre é respaldado com os devidos cuidados no seu processamento, o que tende a comprometer muitas vezes a qualidade deste produto, seja na consistência, na composição, na solidificação, ou no sabor que a manteiga deve ter para ser consumida. Em vista disso, este artigo buscou avaliar as características físico-químicas das manteigas que são comercializadas na Central de Abastecimento da cidade de Vitória da Conquista, Bahia. Foram coletadas 30 amostras de manteiga comum comercializadas em 10 barracas diferentes. Elas foram avaliadas quanto ao teor de umidade, o índice de acidez, o teor de gordura e dos sólidos não gordurosos. As amostras apresentaram inconformidades com a legislação quanto ao teor de umidade (14,9% a 20,5%) e acidez (4,95 a 7,06 mmol NaOH/100 g de gordura). Entretanto, os resultados dos sólidos não gordurosos (0,001% a 0,052%) e teor de gordura (81,25% a 86,40%) encontravam-se dentro do permitido na legislação. Assim, diante dos resultados supracitados, notou-se que as amostras analisadas não apresentam condições adequadas para o consumo, confirmando a necessidade de melhorar o controle e inspeção na produção e armazenamento da manteiga, visando obter um produto seguro e de qualidade para o consumidor.ILCTNunes Junior, Edson de MeloSouza, Lorena Alves deBrito, Marcelo SilvaTeixeira Neto, Milton ResendeBarbosa, Ada AzevedoSantana, Renata Ferreira2019-06-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/78210.14295/2238-6416.v74i4.782Journal of Candido Tostes Dairy Institute; v. 74, n. 4 (2019); 274-280Revista do Instituto de Laticínios Cândido Tostes; v. 74, n. 4 (2019); 274-2802238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/782/520https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/782/326Direitos autorais 2020 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2020-06-29T22:51:31Zoai:oai.rilct.emnuvens.com.br:article/782Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2020-06-29T22:51:31Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
Physical-chemical characteristics of butter marketed in the supply center of Vitória da Conquista - BA Características físico-químicas de manteigas comercializadas na Central de Abastecimento de Vitória da Conquista - BA |
title |
Physical-chemical characteristics of butter marketed in the supply center of Vitória da Conquista - BA |
spellingShingle |
Physical-chemical characteristics of butter marketed in the supply center of Vitória da Conquista - BA Nunes Junior, Edson de Melo quality standard, conservation, composition. Físico-química, química de lácteos. padrão de qualidade; conservação; composição. |
title_short |
Physical-chemical characteristics of butter marketed in the supply center of Vitória da Conquista - BA |
title_full |
Physical-chemical characteristics of butter marketed in the supply center of Vitória da Conquista - BA |
title_fullStr |
Physical-chemical characteristics of butter marketed in the supply center of Vitória da Conquista - BA |
title_full_unstemmed |
Physical-chemical characteristics of butter marketed in the supply center of Vitória da Conquista - BA |
title_sort |
Physical-chemical characteristics of butter marketed in the supply center of Vitória da Conquista - BA |
author |
Nunes Junior, Edson de Melo |
author_facet |
Nunes Junior, Edson de Melo Souza, Lorena Alves de Brito, Marcelo Silva Teixeira Neto, Milton Resende Barbosa, Ada Azevedo Santana, Renata Ferreira |
author_role |
author |
author2 |
Souza, Lorena Alves de Brito, Marcelo Silva Teixeira Neto, Milton Resende Barbosa, Ada Azevedo Santana, Renata Ferreira |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Nunes Junior, Edson de Melo Souza, Lorena Alves de Brito, Marcelo Silva Teixeira Neto, Milton Resende Barbosa, Ada Azevedo Santana, Renata Ferreira |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
quality standard, conservation, composition. Físico-química, química de lácteos. padrão de qualidade; conservação; composição. |
topic |
quality standard, conservation, composition. Físico-química, química de lácteos. padrão de qualidade; conservação; composição. |
description |
Butter is a product obtained by the process of batting the cream that is a result of the skimming of the cow's milk. A common food, however, much appreciated, especially among the Brazilian northeastern, due to its consumption in bread, biscuits and other types of preparations. Commonly marketed in open markets and produced in a traditional way, this food is not always supported with the correct care in its processing, which tends to compromise the quality of this product, whether in consistency, composition, solidification or flavor, characteristics that it must have to be consumed. Because of this, this article aimed to evaluate the physicochemical characteristics of the butter samples that are commercialized in the Central of Supply of the city of Vitória da Conquista, Bahia. Thirty common butter samples were collected from 10 different stalls. They were evaluated for moisture content, acidity index, fat content and non-fat solids. The samples showed non-compliance with the legislation regarding moisture content (14.9% to 20.5%) and acidity (4.95 to 7.06 mmol NaOH/100 g of fat). However, the results of non-fat solids (0.001% to 0.052%) and fat content (81.25% to 86.40%) were within the limits permitted by law. Thus, given the above results, it was noted that the samples analyzed do not present adequate conditions for consumption, confirming the need to improve control and inspection in the production and storage of butter, aiming to obtain a safe and quality product for the consumer. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-06-29 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/782 10.14295/2238-6416.v74i4.782 |
url |
https://www.revistadoilct.com.br/rilct/article/view/782 |
identifier_str_mv |
10.14295/2238-6416.v74i4.782 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/782/520 https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/782/326 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2020 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2020 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 74, n. 4 (2019); 274-280 Revista do Instituto de Laticínios Cândido Tostes; v. 74, n. 4 (2019); 274-280 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
collection |
Revista do Instituto de Laticínios Cândido Tostes |
repository.name.fl_str_mv |
Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
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1809738128970219520 |