http://repositorio.ufc.br/handle/riufc/22116 2026-04-09T23:06:35Z http://repositorio.ufc.br/handle/riufc/85664 Título: O saber fazer dos queijos de leite cru na Fazenda Barrocas (Quixeramobim, CE) como instrumento de preservação de memória Autor(es): Coelho, Patrycia Lopes Abstract: Cheese production in Brazil dates back to the Portuguese colonizers and the first milk-producing females such as cows, goats, and sheep. Livestock farming served more as an adjunct to the sugarcane and mining cycles, and cattle raising was pushed inland, as the animals occupied large areas and invaded sugarcane fields in search of food. Coalho cheese is produced throughout the Northeast and in Ceará, where it is representative of the culture food, traditions, and gastronomy. In its original composition, coalho cheese contained raw milk, rennet (always animal rennet), and salt, and was an essential food in the diet of the sertanejo (inhabitant of the sertão region). The rennet used today is almost always industrial, as required by law, due to food safety. With the use of milk pasteurization for cheese production, lactic acid bacteria (LAB) are lost in the process and cause a loss of flavor. However, many traditional cheese dairies continue to produce their cheeses from raw milk. This maintains tradition and signifies a revival, preservation of cherished memories, and a guarantee of more complex flavors. Demand has increased for this type of cheese, with improved sanitary practices, legislative support, and consumers seeking more natural products. Brazilian legislation has kept pace with these changes in demand, under pressure from producers and scholars, and in Ceará, state law no. 17,318, of October 13, 2020, regulated the production and marketing of artisanal cheeses and butters in the state. This favored the small artisanal producer, their expertise in the production process, and valued the so-called terroir of the place. The object of this research is the record of the artisanal production of raw milk curd cheeses (fresh and matured) produced at Fazenda Barrocas, in Quixeramobim-CE, and its importance for the recovery of the producer's family memory, in addition to the preservation of traditional knowledge with a touch of innovation. The methodology used was exploratory, through a case study with a technical visit and interviews with the producer, bibliographic research on academic research websites and in general, as well as books on the subject. It was possible to follow the production and the main challenges faced by the producer, who already has the Municipal Inspection Seal – SIM and aims to obtain the Arte seal. Microbiological analyses were performed on samples of some of the cheeses at the Food Microbiology Laboratory - LMA/UFC. The results of these analyses will help the producer in case of corrections in the production process. Through this case study, it is concluded that the preservation and rescue of the food culture related to the production of raw milk cheeses is extremely important for the producer and his family, and also for the possibility of maintaining the cheesemaking tradition of this region, which has guaranteed recognition in several competitions, for the producer and his artisanal products. Tipo: TCC 2026-01-01T00:00:00Z http://repositorio.ufc.br/handle/riufc/85127 Título: A mandioca no Ceará: produção, preparações e vínculo cultural Autor(es): Lesso, Alexandre de Souza Abstract: This study investigates Manihot esculenta Crantz, commonly known as cassava, a staple food that is central to the sociocultural and dietary identity of the state of Ceará, considering its historical, economic, and symbolic relevance. The research is grounded in the understanding of food as a cultural practice related to the construction of identity, taste, and collective memory. Methodologically, it is characterized as pure research with a qualitative, descriptive, and exploratory approach, based on a bibliographic review. The study addresses the origin of cassava, its characteristics, processing methods, and the distinction between bitter and sweet cassava, as well as its integration into the Brazilian food system. National and regional production is analyzed, highlighting Ceará as an important producer and emphasizing traditional practices such as cassava flour houses and the farinhada, understood as spaces of sociability and intergenerational knowledge transmission. Contemporary aspects of cassava in the state are also discussed, including productive modernization and new possibilities of use. Finally, the research systematizes traditional preparations derived from cassava, emphasizing their diversity and relevance in Ceará’s cuisine. The study concludes that cassava remains a structuring element of Ceará’s food culture, playing a fundamental role in preserving traditional food practices and cultural identity, despite challenges related to oral knowledge transmission and the homogenization of eating habits. Tipo: TCC 2025-01-01T00:00:00Z http://repositorio.ufc.br/handle/riufc/84713 Título: Desenvolvimento de pão enriquecido de macroalga desidratada (Gracilaria sp) e sua análise sensorial Autor(es): Rocha, Jesse Gruenhagen Abstract: The macroalgae of the genus Gracilaria are cultivated and used by the algae-growing communities that produce them, such as in Icapui, Ceará, Brazil, where this production, processing and selling of algae is done by the “Mulheres de corpo e alga” project. The objective of this research was to develop an algae-enriched bread using this macroalgae, that was of satisfying sensory quality, elevated purchase intention, and nutritionally richer than the control sample. The dehydrated algae was acquired from the project, and processed in Fortaleza until nearly all in powder form. It was then hydrated, and incorporated into the bread doughs, which were par-baked, and frozen. On the day of the sensory analysis, the breads were baked one last time before being presented to the tasters, with the sensory analysis being based on taster profile, hedonic scale, CATA (Check-all-that-apply) test, and purchase intention. The data was processed with Excel spreadsheets, and inserted into the program XLSTAT. The results indicate that the addition of algae negatively influenced the taster’s perspective in relation to the algae-enriched breads, although, all samples reached na acceptability index above 70%, thus being considered as accepted. The addition of algae leads to the increase in the incidence of attributes such as “appearance of whole wheat bread”, “grainy texture” and “dark color”. The purchase intention of the algae-enriched breads was lesser than that of the control sample, however, great potential was noted for its application in whole wheat/grain products, as well as the makeup of light foods. Its applicability, however, relies on improving the production process and market feasibility, and may be used for generating and complementing income for algae-growing communities. Tipo: TCC 2026-01-01T00:00:00Z http://repositorio.ufc.br/handle/riufc/82830 Título: Gastronomia na prevenção da saúde: elaboração de cartilha educativa para prevenção de doenças crônicas Autor(es): Anselmo, Joabe Ferreira Abstract: Chronic Non-Communicable Diseases (NCDs), such as diabetes, hypertension, and obesity, are currently the leading public health challenges in Brazil, being strongly influenced by inadequate eating habits. In this context, the present Final Graduation Project aimed to develop an educational booklet focused on promoting healthy eating as a strategy for the prevention and control of NCDs. The methodology adopted included a bibliographic review based on official guidelines and current scientific evidence, as well as the development of recipes adapted with healthy gastronomy techniques. The booklet, titled "Flavors that Transform: Gastronomy in the Prevention of Chronic Diseases," was structured with accessible language, practical guidelines, food substitutions, and complete technical sheets for 12 preparations, organized into snacks, proteins, side dishes, and desserts. The recipes will be carried out and tested at the Restaurante Escola Mayú, with the aim of assessing their technical and nutritional feasibility. The material seeks to contribute to food autonomy and nutritional literacy in the prevention of chronic diseases, highlighting the role of the gastronomist as a health promoter and facilitator of food education. It is concluded that gastronomy can be used as strategic knowledge in building healthy eating habits and reducing health inequalities. Tipo: TCC 2025-01-01T00:00:00Z