Parâmetros de qualidade de matéria-prima e água em uma indústria de doces

Abstract

The quality of raw materials used in the food industry is crucial for the safety of the final product and compliance with sanitary regulations. This study aimed to evaluate the quality parameters of water, milk, and peanuts used by a confectionery company located in the city of Londrina, Paraná, verifying their compliance with the standards established by Brazilian legislation. To this end, physicochemical analyses were carried out on potable water (chlorine content, pH, apparent color, and turbidity), titratable acidity of raw milk, and quantification of aflatoxins and moisture in peanut samples. The water analyses showed an average chlorine content of 1.5 mg/L at Point 1 and 1.67 mg/L at Point 2, with turbidity below 0.05 NTU, pH ranging from 5.5 to 6.5, and apparent color equal to 0.0 PCU in most samples, all in accordance with the standards required by Ordinance GM/MS No. 888/2021. In milk, the titratable acidity ranged from 0.1538 to 0.1809 g of lactic acid/100 mL, with only one sample approaching the upper permitted limit (0.18 g/100 mL). As for the peanut samples, aflatoxin levels ranged from 1.5 to 6.4 ppb, all below the maximum limit of 20 ppb defined by Normative Instruction No. 160/2022 of ANVISA, regardless of moisture content (ranging from 0.43% to 2.43%) or degree of roasting.