Quality evaluation of three brands of type 1 wheat flour commercialized in Belém, Pará, Brazil
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2020 |
| Outros Autores: | , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/5280 |
Resumo: | Wheat is a crop rich in nutrients. In Brazil, about 130,000 properties produce the cereal, involving 800,000 people. Due to its rheological properties, that is, the extensibility capacity of this cereal stands out in the manufacture of breads, in addition to the increasing use of flour in the food industry. Thus, the use of some physical-chemical analysis to determine the quality of wheat flour according to the normative instruction from Agriculture, Livestock and Storage Ministry (MAPA) document nº 8/2005. Wheat flour samples of type 1 (A, B and C) were acquired in a supermarket located in the city of Belém / PA, posteriorly sent to the Centro de Tecnologia Agropecuária - CTA at the Universidade Federal Rural da Amazônia (UFRA), to determine granulometry, grease acid, protein, humidity and ashes. Regarding to granulometry analysis, samples A and C were above the tolerance values proposed by the Ministry of Agriculture and Livestock - MAPA. Grease acid and humidity were inside to MAPA tolerance standards for all samples. In ashes determining, the values showed that all three samples were out of the quality standard, in addition, about protein content, the samples were also characterized as out of type. Therefore, there is a need for better inspection by the responsible authorities, since cultivation conditions until the final quality control of the product. |
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Quality evaluation of three brands of type 1 wheat flour commercialized in Belém, Pará, BrazilEvaluación de calidad de tres marcas de harina de trigo tipo 1 comercializadas en Belém, Pará, BrasilAvaliação da qualidade de três marcas de farinha de trigo tipo 1 comercializadas em Belém, Pará, BrasilFood technologyFood of plant originTechnical food regulations.Tecnología de alimentosAlimentos de origen vegetalNormativa técnica alimentaria.Tecnología de alimentosAlimentos de origen vegetalNormativa técnica alimentaria.Wheat is a crop rich in nutrients. In Brazil, about 130,000 properties produce the cereal, involving 800,000 people. Due to its rheological properties, that is, the extensibility capacity of this cereal stands out in the manufacture of breads, in addition to the increasing use of flour in the food industry. Thus, the use of some physical-chemical analysis to determine the quality of wheat flour according to the normative instruction from Agriculture, Livestock and Storage Ministry (MAPA) document nº 8/2005. Wheat flour samples of type 1 (A, B and C) were acquired in a supermarket located in the city of Belém / PA, posteriorly sent to the Centro de Tecnologia Agropecuária - CTA at the Universidade Federal Rural da Amazônia (UFRA), to determine granulometry, grease acid, protein, humidity and ashes. Regarding to granulometry analysis, samples A and C were above the tolerance values proposed by the Ministry of Agriculture and Livestock - MAPA. Grease acid and humidity were inside to MAPA tolerance standards for all samples. In ashes determining, the values showed that all three samples were out of the quality standard, in addition, about protein content, the samples were also characterized as out of type. Therefore, there is a need for better inspection by the responsible authorities, since cultivation conditions until the final quality control of the product.El trigo es un cultivo rico en nutrientes. En Brasil, alrededor de 130 mil propiedades producen el cereal, involucrando 800 mil personas. Debido a sus propiedades reológicas, es decir, la capacidad de extensibilidad de este cereal se destaca en la fabricación de panes, además del uso creciente de la harina en la industria alimentaria. Así, el presente trabajo pretende predecir acerca análisis físicos y químicos de calidad, la calidad de tres variedades de harina de trigo, siguiendo las instrucciones normativas nº 8/2005 del Ministerio de Agricultura, Ganadería y Abastecimiento (MAPA). Se adquirieron muestras de harina de trigo de tipo 1 (A, B y C) en un supermercado en la ciudad de Belém / PA, y llevado al Centro de Tecnología Agrícola - CTA en la Universidad Federal Rural del Amazonas (UFRA), para determinar los parámetros de granulometría, acidez de grasas, proteínas, humedad y cenizas. Acerca de análisis de partícula, las muestras A y C estaban por encima de los valores de tolerancia propuestos por el Ministerio de Agricultura y Ganadería - MAPA. Los parámetros de acidez y humedad de la grasa estaban dentro de los estándares de tolerancia MAPA para todas las muestras. Al determinar la ceniza, los valores mostraron que las tres muestras están fuera del estándar de calidad, además, con respecto al contenido de proteína, las muestras también se caracterizaron como fuera de tipo. Así, es necesario que las autoridades responsables realicen una mejor inspección desde las condiciones de cultivo hasta el control de calidad final del producto.O trigo é uma cultura rica em nutrientes. No Brasil, cerca de 130 mil propriedades produzem o cereal, envolvendo 800 mil pessoas. Devido as suas propriedades reológicas, ou seja, a capacidade de extensibilidade desse cereal se destaca na fabricação de pães, além do crescente uso da farinha na indústria alimentícia. Assim, o presente trabalho tem o intuito de vislumbrar através de análises físico-químicas a qualidade de três três variedades de farinha do trigo, seguindo a instrução normativa de n°8/2005 do Ministério da Agricultura, Pecuária e Abastecimento (MAPA). Para a pesquisa laboratorial, as amostras de farinha de trigo do tipo 1 (A, B e C) foram adquiridas em um supermercado localizado no município de Belém/PA, consequentemente conduzidas ao Centro de Tecnologia Agropecuária – CTA na Universidade Federal Rural da Amazônia (UFRA), para determinação dos parâmetros granulometria, acidez graxa, proteína, umidade e cinzas. No que tange à análise de granulometria, as amostras A e C se mostraram acima dos valores de tolerância proposto pelo Ministério da Agricultura e Pecuária – MAPA. Os parâmetros de acidez graxa e umidade se mostraram dentro dos padrões detolerância do MAPApara todas as amostras. Na determinação de cinzas, os valores mostraram que as três amostras estão fora do padrão de qualidade, além disso, no que se refere ao teor de proteína, as amostras também foram caracterizadas como fora do tipo. Portanto, se faz necessário melhor fiscalização pelas autoridades responsáveis desde as condições de cultivo, até ao controle final de qualidade do produto.Research, Society and Development2020-06-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/528010.33448/rsd-v9i8.5280Research, Society and Development; Vol. 9 No. 8; e15985280Research, Society and Development; Vol. 9 Núm. 8; e15985280Research, Society and Development; v. 9 n. 8; e159852802525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/5280/4356Copyright (c) 2020 Rosa Maria Souza Santa Rosa, Diego Fabricío Santa Rosa Cardoso, Ivan Carlos da Costa Barbosa, Valdeci Junior Fonseca Pinheiro, Luciana Pinheiro Santos, Albertino Monteiro Netoinfo:eu-repo/semantics/openAccessPinheiro, Valdeci Junior FonsecaBarbosa, Ivan Carlos da CostaCardoso, Diego Fabrício Santa RosaRosa, Rosa Maria Souza SantaSantos, Luciana PinheiroMonteiro Neto, Albertino2020-08-20T18:00:17Zoai:ojs.pkp.sfu.ca:article/5280Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:28:50.780603Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Quality evaluation of three brands of type 1 wheat flour commercialized in Belém, Pará, Brazil Evaluación de calidad de tres marcas de harina de trigo tipo 1 comercializadas en Belém, Pará, Brasil Avaliação da qualidade de três marcas de farinha de trigo tipo 1 comercializadas em Belém, Pará, Brasil |
| title |
Quality evaluation of three brands of type 1 wheat flour commercialized in Belém, Pará, Brazil |
| spellingShingle |
Quality evaluation of three brands of type 1 wheat flour commercialized in Belém, Pará, Brazil Pinheiro, Valdeci Junior Fonseca Food technology Food of plant origin Technical food regulations. Tecnología de alimentos Alimentos de origen vegetal Normativa técnica alimentaria. Tecnología de alimentos Alimentos de origen vegetal Normativa técnica alimentaria. |
| title_short |
Quality evaluation of three brands of type 1 wheat flour commercialized in Belém, Pará, Brazil |
| title_full |
Quality evaluation of three brands of type 1 wheat flour commercialized in Belém, Pará, Brazil |
| title_fullStr |
Quality evaluation of three brands of type 1 wheat flour commercialized in Belém, Pará, Brazil |
| title_full_unstemmed |
Quality evaluation of three brands of type 1 wheat flour commercialized in Belém, Pará, Brazil |
| title_sort |
Quality evaluation of three brands of type 1 wheat flour commercialized in Belém, Pará, Brazil |
| author |
Pinheiro, Valdeci Junior Fonseca |
| author_facet |
Pinheiro, Valdeci Junior Fonseca Barbosa, Ivan Carlos da Costa Cardoso, Diego Fabrício Santa Rosa Rosa, Rosa Maria Souza Santa Santos, Luciana Pinheiro Monteiro Neto, Albertino |
| author_role |
author |
| author2 |
Barbosa, Ivan Carlos da Costa Cardoso, Diego Fabrício Santa Rosa Rosa, Rosa Maria Souza Santa Santos, Luciana Pinheiro Monteiro Neto, Albertino |
| author2_role |
author author author author author |
| dc.contributor.author.fl_str_mv |
Pinheiro, Valdeci Junior Fonseca Barbosa, Ivan Carlos da Costa Cardoso, Diego Fabrício Santa Rosa Rosa, Rosa Maria Souza Santa Santos, Luciana Pinheiro Monteiro Neto, Albertino |
| dc.subject.por.fl_str_mv |
Food technology Food of plant origin Technical food regulations. Tecnología de alimentos Alimentos de origen vegetal Normativa técnica alimentaria. Tecnología de alimentos Alimentos de origen vegetal Normativa técnica alimentaria. |
| topic |
Food technology Food of plant origin Technical food regulations. Tecnología de alimentos Alimentos de origen vegetal Normativa técnica alimentaria. Tecnología de alimentos Alimentos de origen vegetal Normativa técnica alimentaria. |
| description |
Wheat is a crop rich in nutrients. In Brazil, about 130,000 properties produce the cereal, involving 800,000 people. Due to its rheological properties, that is, the extensibility capacity of this cereal stands out in the manufacture of breads, in addition to the increasing use of flour in the food industry. Thus, the use of some physical-chemical analysis to determine the quality of wheat flour according to the normative instruction from Agriculture, Livestock and Storage Ministry (MAPA) document nº 8/2005. Wheat flour samples of type 1 (A, B and C) were acquired in a supermarket located in the city of Belém / PA, posteriorly sent to the Centro de Tecnologia Agropecuária - CTA at the Universidade Federal Rural da Amazônia (UFRA), to determine granulometry, grease acid, protein, humidity and ashes. Regarding to granulometry analysis, samples A and C were above the tolerance values proposed by the Ministry of Agriculture and Livestock - MAPA. Grease acid and humidity were inside to MAPA tolerance standards for all samples. In ashes determining, the values showed that all three samples were out of the quality standard, in addition, about protein content, the samples were also characterized as out of type. Therefore, there is a need for better inspection by the responsible authorities, since cultivation conditions until the final quality control of the product. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-06-20 |
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info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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https://rsdjournal.org/index.php/rsd/article/view/5280 10.33448/rsd-v9i8.5280 |
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https://rsdjournal.org/index.php/rsd/article/view/5280 |
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10.33448/rsd-v9i8.5280 |
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eng |
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https://rsdjournal.org/index.php/rsd/article/view/5280/4356 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 9 No. 8; e15985280 Research, Society and Development; Vol. 9 Núm. 8; e15985280 Research, Society and Development; v. 9 n. 8; e15985280 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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