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- Efeito da penetração salina numa substituição parcial de cloreto de sódio por cloreto de potássio em presuntoPublication . Laranjeira, Cristina; Dias, Igor; Raimundo, António
- AgetEm - Prototyping of a new spirit vinegarPublication . Laranjeira, Cristina; Alves, Marco; Mira, Helena; Basto de Lima, Maria Gabriela; Canas, Sara; Caldeira, IldaAgrio line of the AgetEm project (POCI-01-0145-FEDER-023583) aimed to develop new vinegar products, benefiting from the location of ESAS in Ribatejo, close to the main Portuguese vinegar industries. An innovative spirit vinegar prototype was developed (2017- 2019), by acetification of a monovarietal white wine distillate, produced from Talia grapes of the National Ampelographic Collection (Portugal). In the EU, “vinegar” is obtained exclusively by double alcoholic and acetic fermentation of substances of agricultural origin (EN 13188: 2000); however, it may include a distillation operation, as in alcohol vinegar or in distilled malt vinegar. Vinegar industry is a classic example of sustainability in the use of raw materials, positioning itself at the end of the agri-food transformation line.
- Rheologic effect of selected acrylamide reducing agents from plant extracts in wheat and rye breadPublication . Guerra, Manuela; Basto de Lima, Maria Gabriela; Castanheira, Isabel; Brandão, Carlos; Laranjeira, Cristina; Henriques, I.; Bernardo, P.; Félix, N.; Jesus, S.; Coelho, L.; Fernandes, A.; Morgado, C.Bread is a staple food worldwide with an annual intake recommended by the WHO of 60kg / capita. Strategies to mitigate the occurrence of substances harmful to human health such as acrylamide (AA) should not interfere in food properties perceived by the consumers. The objective of this work was to assess the rheologic (texture and color) effect on two types of bread formulas (wheat and rye) that the addition of acrylamide reducing agents from vegetable extracts (oregano, fennel, lemongrass, pear Rocha peel) may generate. Thirty-four batches of bread dough were prepared, with the extracts (liquid and dried). Each batch was composed of one control sample and five replicates added with extracts. Selected flour formulas were mixed followed by: controlled fermentation, division of units; cooking in traditional oven (TO) and convection oven (CO), 8 of wheat and 9 of rye for each oven. All variables were defined and controlled (fermentation and cooking time, cooking temperature, homogeneity of premixes). A Texture Profile Analysis (TPA) assay was performed. Six parameters of bread texture profile were determined: toughness; springiness; cohesiveness; gumminess; chewiness. Objective color measurement was calculated by the determination of colorimetric coordinates in the CIE L * a * b * color space. Through the chromatic coordinates a * and b *. The following reduction values were obtained: oregano in rye bread 17.7% (CO), in wheat bread 31.6% (TO) and 21.7% (CO); lemongrass in rye bread 27.5% (TO) and 7.8% (CO); fennel in wheat bread 33.5% (TO) and 41.5% (O2); peel of Rocha pear in rye bread 27.3% (CO), in wheat bread 19.2% (TO) and 12.5% (CO). Regarding to toughness, in wheat flour, the addition of the extracts of lemongrass (dry and aqueous) and fennel (dried) made the bread softer. In rye flour, the toughness was not influenced by the addition of extracts. There were changes in cohesiveness related to the type of oven. Extracts didn’t influence elasticity of breads neither cause changes in the color. Crossing the acrylamide mitigation effects, and the rheological results will enable the election of the best baking process according to the varieties of bread.
- Pickles de frutos e vinagres com adições: desenvolvimento de novos produtos no âmbito do projecto UIIPS-ESAS em tecnologia vinagreiraPublication . Laranjeira, Cristina; Ribeiro, Maria; Henriques, Marília; Mota de Oliveira, Maria Adelaide; Basto de Lima, Maria Gabriela; Diogo, Maria; Ruivo, P.; Ribeiro, Ana Teresa; Trindade, Carlos; Carvalho, José Manuel Oliveira; Raimundo, António; Faro, Maria; Torgal, IsabelA aptidão tecnológica do vinagre permite desenvolver múltiplos produtos. Neste projecto (2009 -) criaram-se processos de aromatização múltipla e de conservação ácida de frutos doces em vinagre, incomuns na indústria vinagreira. Articulando ensaios tecnológicos, analíticos e provas sensoriais, desenvolveram-se dois vinagres vínicos com adições (com mirtilo e com mel e especiarias), dois vinagretes aromatizados (de laranja, de physalis) e por tecnologia de piclagem fresh pack (não fermentativa), dez pickles agridoces: pêra-abacaxi, pêra “bêbeda” (cinco variantes), com physalis (simples, com murta ou mirtilo) e de abóbora com pêra e pequenos frutos. Todos os protótipos cumprem os requisitos de estabilidade. Possuem, em comum, inovação e conveniência: novos produtos, com longo tempo de vida de prateleira, são alternativas para a preservação de frutos caros/sazonais/excedentários.
- Development of gastronomic strategies for the application and valorization of new inverse emulsions of vegetable originPublication . Silva, A.T.; Morgado, C.; Félix, N.; Basto de Lima, Maria Gabriela; Laranjeira, Cristina; Brandão, Carlos; Guerra, M.Strategic innovation must anticipate consumer’s acceptance and commercial potential in their design process. The main objective of this study was to develop gastronomic applications with the use of water-in-oil (60 to 65% lipid phase) innovative inverse emulsion prototypes (which preserve expensive/seasonal raw materials and value surplus/regional by-products) (1), appealing to the final consumer. Five emulsions were analyzed - 3 strawberry and pepper (red and yellow) processed differently, with aqueous vegetable phase and 2 mustards with red fruits or beet. Initially a sensory evaluation was carried out (hedonic scale 1-9) with a panel of tasters (9 food professionals) and the online Foodpairing® tool was used. After defining the purpose of each culinary preparation (starter, main course, dessert, for Food Service or domestic end consumer), a recipe set was developed based on previous results and also based on culinary know-how, creative/aesthetic talent of the researcher. A script of the tasting menu was established, and also a test book with parameters of acceptance/purchase intention/marketing/ use potential. Finally, an acceptance test was carried out through a tasting lunch inserted in a pedagogical restaurant for 40 consumers (domestic/food professionals). The panel positively evaluated all emulsions (global appreciation mean values between 5.6 and 7) but none was pointed out as having potential gastronomic use by itself, but always as an ingredient of some composition. There were 33 combinations of ingredients with the Foodpairing® tool, which, cross-checked with the panel of tasters, led to 34 gastronomic compositions further developed in a culinary workshop. At the evaluation lunch, the yellow pepper emulsion was the most appreciated (average value of 7.51) and the strawberry was the least appreciated globally (average value of 6.65). Regarding delicacies developed and presented, all had positive appreciation (average values of global appreciation between 6.87 and 8.65). The intention to purchase varied for each emulsion and the type of delicacy in which it was used: in some it increased by 57%, but in others it decreased, for example by 14%; globally, most tasters would buy the creams analyzed and see potential commercialization in all emulsions. The opinion of the chefs was quite important and useful, but not always coincident with the ingredients proposed by the application of Foodpairing®. Global innovation implies acceptance by the consumer and education for the gastronomic application, situation evidenced with the consumer test that was realised.
- Efeito nos teores de azoto Kjeldahl e proteína bruta num vinho tinto submetido a colagem com gelatina enológicaPublication . Laranjeira, Cristina; Nunes, Alexandre; Faro, Maria; Mira, HelenaA colagem é uma prática de afinamento dos vinhos, tradicional em enologia. A colagem proteica, sobretudo com gelatina enológica é comum em vinhos tintos. Este tratamento altera a composição do vinho, mas as colas são auxiliares tecnológicos e em teoria não devem deixar resíduo. No vinho encontram-se normalmente 1 a 4 g/L de substâncias nitrogenadas, que influem na sua estabilidade, limpidez e valor nutricional. Esta fração é estudada sobretudo na ótica da instabilidade proteica do vinho. As colagens envolvem reações coloidais, não estequiométricas: além do vinho, temperatura e dose de cola, a origem e preparação da cola e variáveis operacionais influenciam o tamanho e velocidade de queda das partículas coloidais, e quimicamente nenhuma substância é totalmente insolúvel. Neste estudo investigou-se, num vinho tinto jovem produzido na ESAS (2019), submetido a colagem com gelatina enológica - dosagem mínima 5 g/hL e máxima 25 g/hL - se o teor de N Kjeldahl sugeria a perda de proteína (endógena) ou ganho proteico (exógeno). Amostras de vinho (25 e 100 mL) sofreram colagem, usando testemunhas (vinho, sulfato de amónio 0,1 N) sem colagem. Analiticamente mantiveram se as condições de digestão e destilação, mas usaram-se dois padrões titulantes, HCl 0,2 N e 0,01 N. Os resultados da análise de variância (Teste Post Hoc Scheffé) não apresentaram diferenças significativas (p<0,05) nos teores de N Kjeldahl e Proteína Bruta, indicando que a colagem não induz a um ganho proteico do vinho.
- Development of a “drunk” pickles with sweet potatoPublication . Laranjeira, Cristina; Basto De Lima, Maria Gabriela; Henriques, MaríliaAgrio et Emulsio project (POCI-01-0145-FEDER-023583) presents a proposal in Food Design & Technology, in the areas of vinegar products and food emulsions. In Agrio line, one of the goals was the development of new products by nonfermentative prototyping, using vinegar and sweet potato cultivars (Ipomoea batatas) as main ingredients. Articulating technological, analytical (physical-chemical, rheological, microbiological) and sensory tests, and inspired by the Mediterranean gastronomy and the traditional Portuguese recipe of “drunk” pears in red wine, a sweet and sour “drunk” pickle with orange sweet potato (Bauregard) has been developed by fresh pack pickling technology (without fermentation), using a spicy red wine vinegar (6% total acidity), with cinnamon and black pepper, sweetened with brown sugar and enriched with Gin.
- Agrio et Emulsio – Cremes de barrar de pimento amarelo e de pimento vermelhoPublication . Basto De Lima, Maria Gabriela; Henriques, Marília; Ruivo, Paula; Mota de Oliveira, Maria Adelaide; Laranjeira, CristinaEste estudo faz parte do projeto Agrio et Emulsio – New products development. A inovação do produto resulta da adição de processados de pimento amarelo ou vermelho a emulsões água-em-óleo de origem vegetal. Desenvolveram-se oito formulações de cremes de barrar, avaliadas por um painel de provadores não treinado, que selecionou dois protótipos finais, creme de barrar de pimento amarelo refogado e creme de barrar de pimento vermelho assado. Realizaram-se análises microbiológicas, nutricionais, sensoriais e determinação de pH. Estes produtos inovadores mostraram ter vantagens nutricionais relativamente a produtos similares já comercializados. Os protótipos finais foram sujeitos a food pairing & food design com avaliação favorável, sendo apontados positivamente o sabor, a espalhabilidade e a sua aptidão para ser utilizado diretamente ou em aplicações gastronómicas.
- Strawberry spread - New Food New TechPublication . Basto De Lima, Maria Gabriela; Henriques, Marília; Laranjeira, Cristina; Ganhão, S.This study is part of the Agrio et Emulsion project (POCI-01-0145-FEDER-023583), new food emulsions development. The product innovation results from the addition of a strawberry syrup to a spreadable cream of vegetable origin. Four formulations have been developed and eight syrup spreadable cream, being selected a prototype evaluated by an untrained panel taster. Physicochemical and proximal analyzes were performed: pH, total acidity, soluble solids, energy, moisture, crude protein, total lipids, carbohydrates, fiber and ash. A set of microbial populations was evaluated for microbiological stability control: enumeration of microorganisms at 30 ºC; enumeration of lipolytic microorganisms at 30 ºC; enumeration of Enterobacteriaceae; enumeration of osmophilic or osmotolerant yeasts and moulds; detection of spores of sulfite-reducing Clostridia. Two emerging technologies, ionizing irradiation and hyperpressure were used to study the stability of this new product. The results for the treated and untreated products showed no significant differences. The untreated samples remained stable and showed satisfactory microbiological characteristics under refrigeration at 5 °C after 3 months. Following these results, we conclude that product stability can be ensured by good manufacturing practices.
- Desenvolvimento de um novo vinagre espirituoso de origem vínica.Publication . Laranjeira, Cristina; Alves, Marco; Mira, Helena; Torgal, Isabel; Orvalho, Tânia; Basto De Lima, Maria Gabriela; Canas, Sara; caldeira, ildaO vinagre é um produto com tradições milenares. Muito enraizado nas culturas gastronómicas mediterrânica, atlântica e asiática, a sua definição não é consensual, internacionalmente; contudo, na UE, “vinagre” obtém-se exclusivamente por dupla fermentação alcoólica e acética de substâncias de origem agrícola (EN 13188:2000). A sua produção é um exemplo clássico de sustentabilidade no uso de recursos sub-aproveitados, posicionando-se no fim da fileira de transformação agroalimentar. Recentemente, a valorização dietética deste género alimentício hipocalórico e funcional, influenciada também pela Nouvelle Cuisine e por preocupações com a alimentação na saúde, tem-se traduzido numa maior diferenciação e prestígio do produto e na procura de novos produtos vinagreiros. O protótipo do novo vinagre espirituoso, além de ácido acético, acetoína e etanol residual - compostos cuja presença conjunta é necessária para assegurar a genuinidade enquanto produto obtido de dupla fermentação alcoólica e acética - contém outros compostos secundários relevantes na definição do seu perfil de composição, nas características organoléticas e como garantia de autenticidade. Inovador e conveniente – com longa vida útil e múltiplas aplicações alimentares - a sua tecnología é sustentável, possibilitando o aproveitamento de excedentes estruturais de vinho, destilados vínicos ou aguardentes e assegurando também as boas práticas vinagreiras e a segurança alimentar.