Elaboration and microbiological quality of kookies biscuits with quinoa and oat flour addition

Detalhes bibliográficos
Autor(a) principal: Gregório, Mailson Gonçalves
Data de Publicação: 2020
Outros Autores: Brito, Alícia Nayana dos Santos Lima de, Oliveira, Airton Gonçalves de, Mascarenhas, Nágela Henrique
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/5228
Resumo: The present research had as objective to elaborate cookies type cookies, with addition of different concentrations of the flour of the quinoa and oats and to analyze the microbiological quality. Flours and other inputs used in the preparation of cookies were purchased from local businesses in the city of Pombal, Paraíba, Brazil. The results obtained from the microbiological analyzes, the samples prepared with the addition of different concentrations of quinoa and oat flour, presented satisfactory results in relation to thermotolerant coliforms (coli at 45 ° C), that is, the samples are in accordance with the standards of quality for this microbiological parameter. For coagulase positive Staphylococcus samples 1.25% FQFA and 2.5% FQFA showed values with a slight change from what is allowed by the legislation and for the other samples, the values obtained are in accordance. In relation to Salmonella ssp, all formulations analyzed showed absence of this bacterium, that is, the results were satisfactory, since this bacterium is related to a good part of the infections caused by food.         
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spelling Elaboration and microbiological quality of kookies biscuits with quinoa and oat flour additionElaboración y calidad microbiológica de galletas tipo cookie con adición de harina de quinoa y avenaElaboração e qualidade microbiológica de biscoitos tipo cookies com adição da farinha de quinoa e aveiaFood safetyMicrobiologyFunctional foods.Inocuidad de los alimentosMicrobiologíaAlimentos funcionales.Segurança dos alimentosMicrobiologiaAlimentos funcionais.The present research had as objective to elaborate cookies type cookies, with addition of different concentrations of the flour of the quinoa and oats and to analyze the microbiological quality. Flours and other inputs used in the preparation of cookies were purchased from local businesses in the city of Pombal, Paraíba, Brazil. The results obtained from the microbiological analyzes, the samples prepared with the addition of different concentrations of quinoa and oat flour, presented satisfactory results in relation to thermotolerant coliforms (coli at 45 ° C), that is, the samples are in accordance with the standards of quality for this microbiological parameter. For coagulase positive Staphylococcus samples 1.25% FQFA and 2.5% FQFA showed values with a slight change from what is allowed by the legislation and for the other samples, the values obtained are in accordance. In relation to Salmonella ssp, all formulations analyzed showed absence of this bacterium, that is, the results were satisfactory, since this bacterium is related to a good part of the infections caused by food.          La presente investigación tuvo como objetivo elaborar galletas tipo galletas, con la adición de diferentes concentraciones de la harina de quinua y avena y analizar la calidad microbiológica. Las harinas y otros insumos utilizados en la preparación de las cookies se compraron en negocios locales en la ciudad de Pombal, Paraíba, Brasil. Los resultados obtenidos de los análisis microbiológicos, las muestras preparadas con la adición de diferentes concentraciones de quinua y harina de avena, tuvieron resultados satisfactorios en relación con los coliformes termotolerantes (coli a 45 ° C), es decir, las muestras están de acuerdo con los estándares de calidad para este parámetro microbiológico. Para Staphylococcus coagulasa positivo, las muestras de 1.25% de FQFA y 2.5% de FQFA mostraron valores con un ligero cambio de lo permitido por la ley y para las otras muestras, los valores obtenidos están de acuerdo. En relación con Salmonella ssp, todas las formulaciones analizadas mostraron ausencia de esta bacteria, es decir, los resultados fueron satisfactorios, ya que esta bacteria está relacionada con una buena parte de las infecciones causadas por los alimentos.A presente pesquisa teve como objetivo elaborar biscoitos tipo cookie, com adição de diferentes concentrações da farinha da quinoa e aveia e analisar a qualidade microbiológica. As farinhas e os demais insumos utilizados na elaboração dos biscoitos foram adquiridos no comércio local da cidade de Pombal, Paraíba, Brasil. Os resultados obtidos das análises microbiológicas, as amostras elaboradas com adição de diferentes concentrações das farinhas de quinoa e aveia apresentaram resultados satisfatórios em relação a coliformes termotolerantes (coli a 45 °C), ou seja, as amostras estão em conformidade com os padrões de qualidade para esse parâmetro microbiológico. Para Staphylococcus coagulase positiva as amostras 1,25% FQFA e 2,5% FQFA apresentaram valores com uma leve alteração do que é permitido pela a legislação e para as demais amostras, os valores obtidos estão em conformidade. Em relação a Salmonella ssp, todas formulações analisadas apresentaram ausência dessa bactéria, ou seja, os resultados foram satisfatórios, uma vez que essa bactéria tem relação com boa parte das infecções causadas por alimentos. Research, Society and Development2020-07-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/522810.33448/rsd-v9i8.5228Research, Society and Development; Vol. 9 No. 8; e270985228Research, Society and Development; Vol. 9 Núm. 8; e270985228Research, Society and Development; v. 9 n. 8; e2709852282525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/5228/4800Copyright (c) 2020 Mailson Gonçalves Gregório, Alícia Nayana dos Santos Lima de Brito, Airton Gonçalves de Oliveira, Nágela Maria Henrique Mascarenhasinfo:eu-repo/semantics/openAccessGregório, Mailson GonçalvesBrito, Alícia Nayana dos Santos Lima deOliveira, Airton Gonçalves deMascarenhas, Nágela Henrique2020-08-20T18:00:17Zoai:ojs.pkp.sfu.ca:article/5228Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:28:48.690086Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Elaboration and microbiological quality of kookies biscuits with quinoa and oat flour addition
Elaboración y calidad microbiológica de galletas tipo cookie con adición de harina de quinoa y avena
Elaboração e qualidade microbiológica de biscoitos tipo cookies com adição da farinha de quinoa e aveia
title Elaboration and microbiological quality of kookies biscuits with quinoa and oat flour addition
spellingShingle Elaboration and microbiological quality of kookies biscuits with quinoa and oat flour addition
Gregório, Mailson Gonçalves
Food safety
Microbiology
Functional foods.
Inocuidad de los alimentos
Microbiología
Alimentos funcionales.
Segurança dos alimentos
Microbiologia
Alimentos funcionais.
title_short Elaboration and microbiological quality of kookies biscuits with quinoa and oat flour addition
title_full Elaboration and microbiological quality of kookies biscuits with quinoa and oat flour addition
title_fullStr Elaboration and microbiological quality of kookies biscuits with quinoa and oat flour addition
title_full_unstemmed Elaboration and microbiological quality of kookies biscuits with quinoa and oat flour addition
title_sort Elaboration and microbiological quality of kookies biscuits with quinoa and oat flour addition
author Gregório, Mailson Gonçalves
author_facet Gregório, Mailson Gonçalves
Brito, Alícia Nayana dos Santos Lima de
Oliveira, Airton Gonçalves de
Mascarenhas, Nágela Henrique
author_role author
author2 Brito, Alícia Nayana dos Santos Lima de
Oliveira, Airton Gonçalves de
Mascarenhas, Nágela Henrique
author2_role author
author
author
dc.contributor.author.fl_str_mv Gregório, Mailson Gonçalves
Brito, Alícia Nayana dos Santos Lima de
Oliveira, Airton Gonçalves de
Mascarenhas, Nágela Henrique
dc.subject.por.fl_str_mv Food safety
Microbiology
Functional foods.
Inocuidad de los alimentos
Microbiología
Alimentos funcionales.
Segurança dos alimentos
Microbiologia
Alimentos funcionais.
topic Food safety
Microbiology
Functional foods.
Inocuidad de los alimentos
Microbiología
Alimentos funcionales.
Segurança dos alimentos
Microbiologia
Alimentos funcionais.
description The present research had as objective to elaborate cookies type cookies, with addition of different concentrations of the flour of the quinoa and oats and to analyze the microbiological quality. Flours and other inputs used in the preparation of cookies were purchased from local businesses in the city of Pombal, Paraíba, Brazil. The results obtained from the microbiological analyzes, the samples prepared with the addition of different concentrations of quinoa and oat flour, presented satisfactory results in relation to thermotolerant coliforms (coli at 45 ° C), that is, the samples are in accordance with the standards of quality for this microbiological parameter. For coagulase positive Staphylococcus samples 1.25% FQFA and 2.5% FQFA showed values with a slight change from what is allowed by the legislation and for the other samples, the values obtained are in accordance. In relation to Salmonella ssp, all formulations analyzed showed absence of this bacterium, that is, the results were satisfactory, since this bacterium is related to a good part of the infections caused by food.         
publishDate 2020
dc.date.none.fl_str_mv 2020-07-04
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://rsdjournal.org/index.php/rsd/article/view/5228
10.33448/rsd-v9i8.5228
url https://rsdjournal.org/index.php/rsd/article/view/5228
identifier_str_mv 10.33448/rsd-v9i8.5228
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/5228/4800
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 8; e270985228
Research, Society and Development; Vol. 9 Núm. 8; e270985228
Research, Society and Development; v. 9 n. 8; e270985228
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052737005813760

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