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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.
- 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.
- 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.
- 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
- 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.