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- 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.
- Shiitake mushroom (Lentinola edodes) spread creamsPublication . Lima, Maria Gabriela Basto de; Henriques, Marília; Lúcia da Mata Silvério Ruivo, Paula; Mota de Oliveira, Maria Adelaide; Torgal, Isabel; Faro, Maria da Conceição; A., Macedo; Brandão, Carlos; Guerra, MariaThis work is part of Agrio et Emulsio project (POCI-01-0145-FEDER-023583), the main goal is formulating and design an innovative food emulsion based on processed Shiitake mushroom (Lentinula edodes), through sustainable methodologies with potential application in certain markets such as gourmet, diet and vegan [1]. Shiitake mushroom is a fungus of the phylum Basidiomycota and Lentinus gender. It is the second most cultivated edible mushroom in the world, currently accounting for around 25% of world production of edible mushrooms. Its importance nowadays, due to lifestyles and habits from Asian countries. It is considered a high-quality food with high content of protein, vitamins and minerals and low content in calories and fat [2]. An emulsion is a multiphase system consisting of two immiscible phases, one aqueous phase and a lipid phase, in which one phase is dispersed in another in the form of spherical drops. System stability depends on the membrane that holds the drops and varies over time. Spreads creams are water-in-oil emulsions which lipid phase is a mixture of vegetable oils and / or oils and animal fats, containing natural colorants, stabilizers, emulsifiers, flavourings, antioxidants, lecithin and liposoluble vitamins. The aqueous phase comprises skimmed milk proteins, and small amounts of other ingredients such as salt, preservatives, thickeners and water-soluble vitamins [3]. The methodology involved the experimental technological development with articulated microbiological assays, proximal and physico-chemical and sensory analysis. Two final prototypes were selected, one of them vegan with aqueous phase of vegetal origin, and another lacto-vegetarian with aqueous phase of animal origin, whey protein concentrate of goat's milk. These final prototypes were submitted to microbiological stability, proximal and physicochemical analyses, as well as food pairing & food design trials.
- Agrio et Emulsio – New products developmentPublication . Lima, Maria Gabriela Basto de; Henriques, Marília; Laranjeira, Cristina; Mota de Oliveira, Maria Adelaide; Lúcia da Mata Silvério Ruivo, Paula; Mira, Helena; Brandão, Carlos; Guerra, Maria; Macedo, Antónia; Diogo, António; Caldeira, Ilda; Canas, SaraThe project Agrio et Emulsio (POCI-01-0145-FEDER-023583, Sept 2017 to Feb 2019) presents a proposal in Food Design & Technology, in the areas of vinegar products (Agrio) and food emulsions (Emulsio). Combines its technical features and food pairing ability, with gastronomic traditions, Nouvelle Cuisine, concerns about food in health and unique location of ESAS in Ribatejo, where main vinegar and food emulsions’ Portuguese industries stands. Started in ESAS in 2009, with fifteen final prototypes developed to date with students’ participation, propose the development of new products who profile into the gourmet, diet or vegan/veggy markets, through sustainable methodologies that value regional raw materials and generates nobility, value and technical-scientific knowledge. Technology and methods are divided into fermentative and non-fermentative prototyping: i) in premium quality and special vinegars, alcoholic substrates are subjected mainly to classical acetic fermentation in superficial culture; ii) in composed vinegar products and food emulsions - fruit fresh pack pickles, chutneys, jams in vinegar glazes, liqueur and spirit vinegars, flavored and fruity mustards and spreads, vinegars/vinaigrettes, marinades, meal replacements - non fermentative techniques are applied. Process assays articulates technical, analytical (physical-chemical, rheological, microbiological) and sensory tests. Stability tests are also performed. The project cycle ends with the production of prototypes in laboratory or small-scale pilot line, simultaneous with: demonstration of their quality, safety and shelf life; definition of strategies of marketing and also, food pairing & food design, predicting a future scale-up to industrial production and product entry on the market. Prototypes are designed to provide innovation and convenience - long shelf-life and multiple food applications in industry/restoration - aiming the preservation of expensive/seasonal/surplus raw materials and valorization of byproducts, ensuring, simultaneously, good practices and food safety. Given project’s maturity, technological scope is flexible and outputs (prototypes) are adjustable to the stakeholders’ needs, considering business clusters’ partnerships and consortium skills. The demand for exquisite products as purchase decision factor, make believe in its potential growth. At present, they are undergoing experimental development, fruity mustards (with nectarine, with berries), sweet potato pickles, fruit/vegetable