Common Elements
Exercise 5.1: Specify which of the following literals are correct and which are incorrect; also give the data type of the literal
A Tabela 5 apresenta os resultados das análises microbiológicas. Considerando os microrganismos pesquisados, foram verificados valores em unidades formadoras de colônia inferiores ao preconizado pela legislação para coliformes a 45 °C, estafilococos coagulase positiva e Bacillus cereus e, ainda, ausência de Salmonella sp. Com isso, o produto se mostrou apropriado para o consumo humano, de acordo com os padrões legais vigentes (BRASIL,2001).
Tabela 5 – Resultados das análises microbiológicas realizadas para o suplemento proteico multifuncional contendo extrato de Ascophyllum nodosum (L.) Le Jolis
5.4 ANÁLISE SENSORIAL
A Tabela 6 compila os resultados verificados no teste afetivo de aceitação, realizado com a amostra do suplemento proteico em pó, envolvendo os 74 provadores praticantes de exercícios físicos.
Tabela 6 – Aceitação global média e índice de aceitabilidade do suplemento proteico multifuncional contendo extrato de Ascophyllum nodosum (L.) Le Jolis
Suplemento alimentar Aceitação
global media Estimativa do desvio-padrão Coeficiente de variação (%) Índice de aceitabilidade (%) sabor chocolate 6,41 2,03 31,75 71 Fonte: O autor
Foi observado que a amostra do suplemento proteico multifuncional contendo extrato de A. nodosum apresentou 71% de índice de aceitabilidade. É importante destacar que, segundo Dutcosky, (2013), para que um produto seja considerado como aceito, em termos de suas propriedades sensoriais, é necessário que obtenha um índice de aceitabilidade de, no mínimo, 70%. Dessa forma, o suplemento pode ser considerado aprovado, a partir da aceitação dos voluntários- consumidores.
Considerando os resultados promissores apresentados, é possível sugerir a realização de estudos adicionais, quanto à resposta pré-clínica em animais e à viabilidade em termos de custo do produto.
Microrganismos pesquisado Resultado do ensaio Padrão microbiológico segundo a RDC 12/2001
Coliformes à 45°C/g <10 UFC/g 10NMP/g
Estafilococos coag. Posit./g <10 UFC/g 5X10² UFC/g
B. cereus/g <10 UFC/g 5X10² UFC/g
Salmonella sp. /25g Ausência em 25g Ausência em 25g
Conforme os resultados apresentados e discutidos neste estudo, foi possível concluir que:
o suplemento proteico multifuncional contendo extrato de Ascophyllum nodosum (L.) Le Jolis foi desenvolvido com sucesso, como um alimento compensador;
a avaliação do perfil nutricional permitiu confirmar que o alimento baseado em proteínas do soro do leite, fornece elevadas quantidades de vitaminas e de minerais, bem como, contém fibras solúveis e antioxidantes biológicos;
com base nos resultados das análises físico-químicas foi possível demonstrar que o produto revelou um elevado teor proteico e baixas quantidades de carboidratos e de lipídeos;
a avaliação microbiológica permitiu estabelecer que o suplemento proteico em pó apresenta-se aprovado para o consumo humano;
a análise sensorial possibilitou considerar o alimento proteico aprovado no aspecto organoléptico perante os frequentadores de uma academia de jiu-jitsu.
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