Development of gastronomic strategies for the application and valorization of new inverse emulsions of vegetable origin.

Silva, Ana Teresa; Morgado, Cátia; Félix, Nelson; Basto de Lima, Maria Gabriela; Laranjeira, Cristina; Brandão, Carlos; Guerra, Manuela

http://hdl.handle.net/10400.15/4191

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Authors

Silva, Ana Teresa

Morgado, Cátia

Félix, Nelson

Basto de Lima, Maria Gabriela

Laranjeira, Cristina

Brandão, Carlos

Guerra, Manuela

Abstract(s)

In 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.

Keywords

Gastronomic applications Food emulsions Innovation Regional Vegetable by products

URI

http://hdl.handle.net/10400.15/4191

Citation

Silva, A.T.; Morgado, C.; Félix, N.; Lima, M.; Brandão, C. & Guerra, M. M. (2021). Development of gastronomic strategies for the application and valorization of new inverse emulsions of vegetable origin. Eds: Vieira, M. M. C.; Pastrana, L. & Aguilera, J. Sustainable innovation in food product design. Springer. 87-103