Molho pronto de melancia com biomassa de banana verde
Consumers are increasingly demanding quality products that offer flavor, practicality and agility in their kitchen preparations, in addition to the search for healthy foods, and that have the nutritional properties necessary for a balanced diet. These criteria are making the Brazilian consumer incre...
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ri-123456789-336572021-10-06T21:12:34Z Molho pronto de melancia com biomassa de banana verde Paiva, Stephanie da Costa Nunes, Andrea Oliveira Borges, Kátia Cristina Melancia Biomassa de banana verde Molhos prontos Consumers are increasingly demanding quality products that offer flavor, practicality and agility in their kitchen preparations, in addition to the search for healthy foods, and that have the nutritional properties necessary for a balanced diet. These criteria are making the Brazilian consumer increasingly including processed foods in their purchases, such as ready-made sauces, seasonings and condiments in general. The present work aims to develop a ready sauce similar to tomato sauce based on watermelon and green banana biomass, with the objective of innovating a product that has been widely consumed, with the perspective of offering all consumers a different aspect in this field, adding value to the final product ensuring functional properties to health. In addition to the description of the process and equipment to be used, a simplified layout is presented, as well as the mass and energy balances and economic analysis of the product and can make an estimate of the final value of the sauce. The unit cost of the sauce containing 340g was estimated at R$ 5.07 and the sales price at R$ 8.62. Therefore, we can consider that we have an innovative ready sauce, with functional and beneficial properties to health and with below average selling value for this type of product on the market, making it very interesting for the consumer. Os consumidores estão cada vez mais exigentes quanto a produtos de qualidade, que ofereçam sabor, praticidade e agilidade em suas preparações na cozinha, além da busca de alimentos saudáveis, e que possuam as propriedades nutricionais necessárias para uma dieta equilibrada. Estes critérios estão fazendo com que o consumidor brasileiro esteja incluindo, cada vez mais, alimentos processados em suas compras, como molhos prontos, temperos e condimentos em geral. O presente trabalho tem como objetivo desenvolver um molho pronto semelhante ao molho de tomate, tendo como base a melancia e a biomassa de banana verde, inovando e oferecendo um diferencial ao produto que vem sendo amplamente consumido, na perspectiva de disponibilizar a todos os consumidores uma diferente vertente nesse ramo, agregando valor ao produto final, garantindo propriedades funcionais à saúde. Além da descrição do processo e equipamentos a serem utilizados, é apresentado um layout simplificado, bem como os balanços de massa e energia e análise econômica do produto, podendo fazer uma estimativa do valor final do molho. O custo unitário do molho contendo 340g foi estimado em R$ 5,07 e o preço de venda em R$ 8,62. Portanto, podemos considerar que temos um molho pronto inovador, com propriedades funcionais e benéficas à saúde e com valor de venda abaixo da média para este tipo de produto no mercado, tornando-o bem interessante para o consumidor. 2021-09-15T13:59:36Z 2021-09-15T13:59:36Z 2021-09-03 bachelorThesis PAIVA, Stephanie da Costa. Molho pronto de melancia com biomassa de banana verde. 2021. 53 f. Trabalho de Conclusão de Curso (Graduação em Engenharia de Alimentos) - Centro de Tecnologia, Universidade Federal do Rio Grande do Norte, Natal, 2021. https://repositorio.ufrn.br/handle/123456789/33657 pt_BR Attribution-NonCommercial-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nc-nd/3.0/br/ application/pdf Universidade Federal do Rio Grande do Norte Brasil UFRN Engenharia de Alimentos Centro deTecnologia |
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Melancia Biomassa de banana verde Molhos prontos |
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Melancia Biomassa de banana verde Molhos prontos Paiva, Stephanie da Costa Molho pronto de melancia com biomassa de banana verde |
description |
Consumers are increasingly demanding quality products that offer flavor, practicality and agility in their kitchen preparations, in addition to the search for healthy foods, and that have the nutritional properties necessary for a balanced diet. These criteria are making the Brazilian consumer increasingly including processed foods in their purchases, such as ready-made sauces, seasonings and condiments in general. The present work aims to develop a ready sauce similar to tomato sauce based on watermelon and green banana biomass, with the objective of innovating a product that has been widely consumed, with the perspective of offering all consumers a different aspect in this field, adding value to the final product ensuring functional properties to health. In addition to the description of the process and equipment to be used, a simplified layout is presented, as well as the mass and energy balances and economic analysis of the product and can make an estimate of the final value of the sauce. The unit cost of the sauce containing 340g was estimated at R$ 5.07 and the sales price at R$ 8.62. Therefore, we can consider that we have an innovative ready sauce, with functional and beneficial properties to health and with below average selling value for this type of product on the market, making it very interesting for the consumer. |
author2 |
Nunes, Andrea Oliveira |
author_facet |
Nunes, Andrea Oliveira Paiva, Stephanie da Costa |
format |
bachelorThesis |
author |
Paiva, Stephanie da Costa |
author_sort |
Paiva, Stephanie da Costa |
title |
Molho pronto de melancia com biomassa de banana verde |
title_short |
Molho pronto de melancia com biomassa de banana verde |
title_full |
Molho pronto de melancia com biomassa de banana verde |
title_fullStr |
Molho pronto de melancia com biomassa de banana verde |
title_full_unstemmed |
Molho pronto de melancia com biomassa de banana verde |
title_sort |
molho pronto de melancia com biomassa de banana verde |
publisher |
Universidade Federal do Rio Grande do Norte |
publishDate |
2021 |
url |
https://repositorio.ufrn.br/handle/123456789/33657 |
work_keys_str_mv |
AT paivastephaniedacosta molhoprontodemelanciacombiomassadebananaverde |
_version_ |
1773960803824697344 |