{"id":479,"date":"2025-08-04T01:44:24","date_gmt":"2025-08-04T04:44:24","guid":{"rendered":"https:\/\/www.ct.ufpb.br\/lba\/?p=479"},"modified":"2025-10-24T17:08:52","modified_gmt":"2025-10-24T20:08:52","slug":"o-sertao-virou-bebida-conheca-a-aguardente-de-algaroba","status":"publish","type":"post","link":"https:\/\/www.ct.ufpb.br\/lba\/o-sertao-virou-bebida-conheca-a-aguardente-de-algaroba\/","title":{"rendered":"DERIVADOS DA ALGAROBA NA UFPB"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"682\" src=\"http:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2025\/08\/545617723_25198853819702997_4524027855753059125_n-1024x682.jpg\" alt=\"\" class=\"wp-image-644\" srcset=\"https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2025\/08\/545617723_25198853819702997_4524027855753059125_n-1024x682.jpg 1024w, https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2025\/08\/545617723_25198853819702997_4524027855753059125_n-300x200.jpg 300w, https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2025\/08\/545617723_25198853819702997_4524027855753059125_n-768x512.jpg 768w, https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2025\/08\/545617723_25198853819702997_4524027855753059125_n-1536x1024.jpg 1536w, https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2025\/08\/545617723_25198853819702997_4524027855753059125_n.jpg 1934w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>AGUARDENTE<\/strong> <strong>DE ALGAROBA BIDESTILADA<\/strong><\/p>\n\n\n\n<p>O produto foi desenvolvido durante estudos de mestrado e doutorado pelo pesquisador e servidor da Universidade Federal da Para\u00edba, Dr. Clovis Gouveia da Silva, Coordenador T\u00e9cnico do Laborat\u00f3rio An\u00e1lises e Pesquisas de Bebidas Alco\u00f3licas do Departamento de Engenharia Qu\u00edmica do Centro de Tecnologia da UFPB.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"716\" src=\"https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2025\/08\/3-1-1024x716.png\" alt=\"\" class=\"wp-image-708\" srcset=\"https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2025\/08\/3-1-1024x716.png 1024w, https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2025\/08\/3-1-300x210.png 300w, https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2025\/08\/3-1-768x537.png 768w, https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2025\/08\/3-1.png 1099w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>O elevado valor nutricional das vagens da algarobeira, potencializa as rea\u00e7\u00f5es de biotransforma\u00e7\u00e3o e viabiliza in\u00fameros projetos de transforma\u00e7\u00e3o e obten\u00e7\u00e3o novos produtos fermentados e destilados, a exemplo do vinagre, e aguardentes mistas de algaroba com frutas, dentre outras mat\u00e9rias-primas regionais em estudo no LBA.<br><\/p>\n\n\n\n<p><strong>AGUADENTE MISTA DE ALGAROBA ECOM ABACAXI<\/strong><\/p>\n\n\n\n<p><br>A Universidade Federal da Para\u00edba (UFPB), atrav\u00e9s do Laborat\u00f3rio de An\u00e1lises e Pesquisas de Bebidas Alco\u00f3licas (LBA), pertencente ao Departamento de Engenharia Qu\u00edmica (DEQ), localizado no Centro de Tecnologia (CT), estuda a obten\u00e7\u00e3o de aguardente mista de abacaxi com algaroba.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2025\/08\/2-1024x576.png\" alt=\"\" class=\"wp-image-706\" srcset=\"https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2025\/08\/2-1024x576.png 1024w, https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2025\/08\/2-300x169.png 300w, https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2025\/08\/2-768x432.png 768w, https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2025\/08\/2.png 1366w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>O estudo fez parte da pesquisa para obten\u00e7\u00e3o do T\u00edtulo de mestre e foi desenvolvido pela aluna Izabella Prado, do Programa de P\u00f3s-gradua\u00e7\u00e3o de Engenharia Qu\u00edmica,&nbsp; sob a orienta\u00e7\u00e3o da professora: Julice Lopes Dutra.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"421\" src=\"https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2025\/08\/bioetanol-1024x421.png\" alt=\"\" class=\"wp-image-710\" srcset=\"https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2025\/08\/bioetanol-1024x421.png 1024w, https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2025\/08\/bioetanol-300x123.png 300w, https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2025\/08\/bioetanol-768x316.png 768w, https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2025\/08\/bioetanol-1536x631.png 1536w, https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2025\/08\/bioetanol-2048x842.png 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>O \u00e1lcool et\u00edlico foi desenvolvido em escala laboratorial, pelo o pesquisador da Universidade Federal da Para\u00edba, Dr. Cl\u00f3vis Gouveia da Silva. Segundo o pesquisador, o elevado teor de a\u00e7\u00facares fermentesc\u00edveis contidos nas vagens da algarobeira (Prosopis juliflora Sw D.C.), potencializa as rea\u00e7\u00f5es de biotransforma\u00e7\u00e3o, consequentemente, viabiliza a obten\u00e7\u00e3o de etanol com elevado rendimento.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>AGUARDENTE DE ALGAROBA BIDESTILADA O produto foi desenvolvido durante estudos de mestrado e doutorado pelo [&hellip;]<\/p>\n","protected":false},"author":308,"featured_media":644,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-479","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pesquisa"],"_links":{"self":[{"href":"https:\/\/www.ct.ufpb.br\/lba\/wp-json\/wp\/v2\/posts\/479","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ct.ufpb.br\/lba\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ct.ufpb.br\/lba\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ct.ufpb.br\/lba\/wp-json\/wp\/v2\/users\/308"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ct.ufpb.br\/lba\/wp-json\/wp\/v2\/comments?post=479"}],"version-history":[{"count":17,"href":"https:\/\/www.ct.ufpb.br\/lba\/wp-json\/wp\/v2\/posts\/479\/revisions"}],"predecessor-version":[{"id":713,"href":"https:\/\/www.ct.ufpb.br\/lba\/wp-json\/wp\/v2\/posts\/479\/revisions\/713"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ct.ufpb.br\/lba\/wp-json\/wp\/v2\/media\/644"}],"wp:attachment":[{"href":"https:\/\/www.ct.ufpb.br\/lba\/wp-json\/wp\/v2\/media?parent=479"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ct.ufpb.br\/lba\/wp-json\/wp\/v2\/categories?post=479"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ct.ufpb.br\/lba\/wp-json\/wp\/v2\/tags?post=479"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}