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- 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.