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- 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.
- New food, new technology: innovative spreadable cream with strawberry syrupPublication . Basto de Lima, Gabriela; Ganhão, Sofia; Ruivo, Paula; Oliveira, Maria Adelaide; Macedo, Antónia; Brandão, Carlos; Guerra, Manuela; Morgado, Cátia; Alves, Marco; Henriques, MaríliaA strawberry spreadable cream was developed, valorizing regional raw materials, contributing to food waste reduction and agri-food ecosystem sustainability. Spreadable creams are water-in-oil emulsions whose lipid phase normally contains a blend of vegetable oils, natural colourants, stabilizers, emulsifers, favourings, antioxidants, lecithin, and fat-soluble vitamins. The aqueous phase normally contains skim milk proteins and small quantities of other ingredients, such as salt, preservatives, thickeners, and water-soluble vitamins. The methodology involved the experimental technological development articulated with microbiological, proximal, physicochemical, and sensorial analysis. This new product revealed nutritional advantages over similar products already on the market. The fnal prototype was subjected to food pairing and food design with incre mental acceptance according to gastronomic use, in addition to its direct use as a spreadable cream. This work was part of the project Agrio et Emulsio—new products development (POCI-01-0145-FEDER-023583), whose main objective was the formulation and design of innovative food emulsions based on processed raw materials, with potential application in certain markets such as gourmet, diet, and vegan.
- Development of gastronomic strategies for the application and valorization of new inverse emulsions of vegetable origin.Publication . Silva, Ana Teresa; Morgado, Cátia; Félix, Nelson; Basto de Lima, Maria Gabriela; Laranjeira, Cristina; Brandão, Carlos; Guerra, ManuelaIn order to develop gastronomic applications with five emulsions prototypes (three strawberry and bell pepper—red and yellow—processed differently, with aqueous vegetable phase) and two mustards with red fruits and beet, a sensory evaluation was carried out at first with a taste panel and also the online Foodpairing® tool was used. Based on previous results and also on culinary know-how, creative/aesthetic talent of the researchers 34 recipes were developed for different culinary preparation (starter, main course, dessert, for Food Service or domestic end consumer) and some were selected for a tasting lunch with 40 consumers (domestic/food professionals). Overall, results indicate good acceptance of the emulsions and incremental acceptation according to the gastronomic use.
- Gastronomic potential and pairings of new emulsions of vegetable originPublication . Silva, Ana Teresa; Morgado, Cátia; Félix, Nelson; Brandão, Carlos; Guerra, Manuela; Basto De Lima, Maria Gabriela; Laranjeira, CristinaFive innovative emulsions prototypes (preserving expensive or seasonal raw materials and value surplus or regional by-products) were analyzed: 1 strawberry, 2 bell pepper (red and yellow) processed differently, with aqueous vegetable phase and 2 mustards with red fruits or beet. An initial sensory evaluation was carried out (hedonic scale 1–9) with a panel of specialist tasters and the online Foodpairing® tool was also used. 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. The opinion of the food professionals was quite important and useful, but not always coincident with the ingredients proposed by the application Foodpairing®. Global food innovation includes characterization of new products, including their potential in terms of gastronomic use, and sensorial acceptability, basing further developments.