The use of microalgae cultures to process effluents from industries, leachates, and tanneries, among others, quantified by the reduction of metallic materials in the medium and the reduction of chemical oxygen demand (COD), helps reduce the environmental impact caused by human development. In addition, with the growth of the culture, it is possible to produce a significant amount of chlorophyll, a carotenoid of high value in the cosmetics and food industries that are used as a natural pigment. In this context, this work presents a study conducted to verify the bioremediation and chlorophyll production potential of the cultivation of the microalgae Chlorella minutíssima, using the Taguchi method. The microalgae Chlorella minutissima has given good results in the bioremediation of leachate, as a mean reduction of 33% in COD was obtained, as well as a 92% reduction in the toxic components. In addition, statistical analysis revealed that the four process factors were significant factors for chlorophyll a, chlorophyll b and carotenoid productivity (p < 0.05). Finally, it was observed that the maximum chlorophyll a (111.9 ± 0.8 mg-L-1-d-1), chlorophyll b (66.1 ± 1.7 mg-L-1-d-1), and carotenoid (31.9 ± 0.03 mg-L-1-d-1) values obtained occurred in Experiment 8, which is closer to the ideal conditions identified by statistical analysis, revealing the effectiveness of the use of the Taguchi method for the design of experiments.

O presente trabalho teve como objetivo verificar a aplicabilidade do leite de búfala no desenvolvimento de iogurte. O iogurte foi preparado utilizando os seguintes ingredientes: leite de búfala padronizado, leite de vaca, água filtrada e cultura lática. Os leites foram misturados em proporções de 0% de leite de búfala (FI), 50% de leite de búfala (FII), 30% de leite de búfala (FIII), 70% de leite de búfala (FIV) e 100% de leite de búfala (FV). O produto foi submetido a testes sensoriais de aceitação quanto aos atributos cor, textura, aroma e sabor. Com relação aos resultados da análise sensorial, a formulação com 70% de leite de búfala apresentou características organolépticas estatisticamente similares à formulação com 100% de leite de vaca. Sendo assim, a formulação FIII foi utilizada no desenvolvimento do iogurte com sabor queijo acrescido da geleia de goiaba, o qual foi submetido a testes sensoriais de aceitação, cujos resultados mostraram-se satisfatórios, indicando boa aceitação do produto.

The following work aims to verify the applicability of buffalo milk in the development of yogurt. Yogurt was prepared using the following ingredients: buffalo milk, cow’s milk, filtered water and a lactic culture. The milk samples were mixed in the proportions of 100% cow’s milk (FI), 50% of buffalo’s milk and 50% cow’s milk (FII); 30% of buffalo’s milk and 70% cow’s milk (FIII), 70% of buffalo’s milk and 30% cow’s milk (FIV) and 100% of buffalo’s milk (FV). The product was submitted to a sensory acceptance evaluation for the attributes of colour, texture, aroma and taste. Regarding the results of the sensory analysis, the formulation with 70% of buffalo milk presented organoleptic characteristics statistically similar to the formulation with 100% of cow’s milk. Therefore, FIII was used in the development of yogurt flavoured with cheese and guava jelly, which was subjected to sensory acceptance tests, the results of which were satisfactory, indicating good product acceptance.

Neste trabalho foi determinado o comportamento reológico do suco industrializado de acerola, mediante um reômetro de cilindros concêntricos, em concentrações de sólidos solúveis de 4, 7, 10, 13 e 16ºBrix e no intervalo de temperatura de 5ºC a 85ºC. Os dados experimentais dos reogramas foram ajustados aos modelos reológicos de Ostwald-de-Waele, Herschel-Bulkley, Mizrahi & Berk e Casson. O modelo de Herschel-Bulkley descreveu adequadamente o comportamento reológico do suco industrializado de acerola. Os baixos valores obtidos para o índice de comportamento (0,338 < n hb < 0,759) confirmaram o comportamento pseudoplástico do suco. O efeito da temperatura no comportamento reológico do suco de acerola foi descrito por uma equação análoga a de Arrhenius (etaa = eta0 exp(Eat/RT)). Foi observado que a energia de ativação diminuiu com o aumento da concentração das amostras, expressa em sólidos solúveis, variando desde 3,50kcal/gmol, para as amostras a 4ºBrix, até 1,79kcal/gmol, para as amostras a 16ºBrix. Os dados da viscosidade aparente e da concentração de sólidos solúveis foram ajustados aos modelos potencial e exponencial. O modelo potencial mostrou ser o mais adequado para descrever o efeito da concentração sobre a viscosidade aparente do suco de acerola.

The rheological behavior of the industrialized acerola juice was studied at different soluble solids concentrations 4, 7, 10, 13 and 16ºBrix and temperatures from 5 to 85ºC, using a concentric cylinder rheometer. Rheograms were fitted according to the following models: Ostwald-de Waele or Power Law, Herschel-Bulkley, Mizrahi & Berk and Casson. The best results were obtained using the Herschel-Bulkley model and the low values presented by the behavior index (0,338 < n hb < 0,759) confirm the pseudoplastic behavior of the acerola juice. An equation similar to the Arrhenius one (etaa = eta0 exp(Eat/RT)) described the effect of the temperature on the acerola juice. The results also showed that the activation energy decreases with the increasing in juice concentration, varying from 3.50kcal/gmol (4ºBrix) to 1.79kcal/gmol (16ºBrix). Potential and exponential models were tested considering the apparent viscosity data as a function of the soluble solids concentrations. For this purpose, the potential model showed the best performance.