Estudos de técnicas de absorção industrial da Gracilaria birdiae (Plastino & Oliveira) para diversificação produtiva do setor lácteo.

Abstract

Agar is a modify the Theological characteristics, stabilization of emulsions, suspension promotion particle, the crystallization control, inhibition of syneresis processed foods, because they are long chain polymers which dissolve or disperse in water. Analyzing functionality have aimed with this research study the development of industrial absorption techniques Gracilaria birdiae Plastino & Oliveira, it's used for diversification of production in the dairy sector. Firstly being studied Gracilaria birdiae Plastino & Oliveira and Gracilaria caudata J. Agardh where morphological characterizations were performed, physico-chemical and toxicological properties, concluding that the algae under study can be consumed without risk to health. The water samples of the collect place of the algae (Praia do Amor in Pipa - RN) were analyzed microbiologically, indicating, according to brazilian legislation, which is na excellent quality water for bathing. For the income of native agar of the two algae, which had the highest yield was Gracilaria birdiae Plastino & Oliveira approximately 9% of native agar. With this study was conducted to check the influence of input variables: agar, milk powder and inocolum; on responses acidity and viscosity, using factorial design of 2 3 + 3 central points. It's observed that the experiments that responded better to fix the value of inoculum level (1.5%) were the experiments with the operation of the variables in 0.25% agar and 6.5% milk, 0.75% agar and 6.5% milk (0.25% agar and 13% milk and 0.75% agar and 13% milk). With these results were observed for acceptance by consumers prepared sort of feed; which was found that the amount of agar influence of the acceptance trained panelists who chose the yogurt and milk beverage with lower percentages of agar. According to the shelf-life there has been a constant behavior, both Drink milk and yogurt, is considered excellent, since the more stable are at refrigerator temperature (6°C) was the best for the consumer. The present results show that the native agar is an excellent alternative for Brazilian dairy, becoming a product of easy access and simplified technology.