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Publication
Gastronomic potential and pairings of new emulsions of vegetable origin
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Advisor(s)
Abstract(s)
Five 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.
Description
Comunicação apresentada no 2nd International Conference on Food Design and Food Studies (EFOOD 2019), 28-30 November 2019, Lisbon, Portugal
Keywords
Gastronomic applications Food emulsions Innovation Regional Vegetable by products
Citation
Silva, A.T.; Morgado, C.; Félix, N.; Brandão, C.; Guerra, M.M.; Lima, G. & Laranjeira, C. (2020). Gastronomic potential and pairings of new emulsions of vegetable origin. Eds. Bonacho, R., Pires, M.J., & Lamy, E.C.C.D.S (2020). Experiencing food: designing sustainable and social practices. Proceedings of the 2nd International Conference on Food Design and Food Studies (EFOOD 2019), 28-30 November 2019, Lisbon, Portugal CRC Press. https://doi.org/10.1201/9781003046097
Publisher
CRC Press