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Publicação
Development of gastronomic strategies for the application and valorization of new inverse emulsions of vegetable origin.
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Orientador(es)
Resumo(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.
Descrição
Palavras-chave
Gastronomic applications Food emulsions Innovation Regional Vegetable by products
Contexto Educativo
Citação
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