Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.19/4882
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Campo DCValorIdioma
dc.contributor.authorCorreia, Paula-
dc.contributor.authorMonteiro, Jéssica-
dc.contributor.authorGuiné, Raquel-
dc.identifier.citationCorreia, P.M.R., Monteiro, J.M., & Guiné, R.P.F. (2018). Development of New Pastry Products and Jams with Shiitake Mushrooms. in Mortal, A., Aníbal, J., Monteiro, J., ...[et al.] (Eds.), "INCREaSE: Proceedings of the 1st International Congress on Engineering and Sustainability in the XXI Century – INCREaSE 2017"(pp. 139-150). Heidelberg (Germany): Springer. Doi: 10.1007/978-3-319-70272-8pt_PT
dc.description.abstractThe present study aimed at promoting the Shiitake mushroom through developments of alternative food products in the sector of pastry that may incorporated this type of mushrooms. In this way, several experiments were done and chosen to achieve the fi nal formulations and the production of jams and pies containing Shiitake pieces as ingredients, eliminating successively the less promising sensory attempts. From the developed products, three jams and two pies were selected for their optimal characteristics and these were then evaluated for physical analyses (colour and texture) as well as chemical com- position (pH, water activity, acidity, moisture, sugars, fi bre, protein, fat and ash). Furthermore, in order to check the acceptability of the products by consumers and identify the main organoleptic characteristics of each product, sensory analysis was performed by determining the sensory pro fi les using 25 panellists. The results showed that the pies were soft (hardness about 13 N), easy to chew and elastic (66 – 73%), and with similar textural attributes for both variations of pie (with apple and peach based fi llings). Regarding colour, the pies showed similar results, while differences in the jams were observed. The sample with citrus fruits was darker and with a more intense red coloration. As for the chemical characteristics of the jams, it was found that these had pH values (between 3.1 and 3.6) compliant with a good gel formation to obtain a desired consistency. Furthermore, the incorporation of the Shiitake mushroom turned the products richer in protein and fi bre, with enhanced nutritional bene fi ts.pt_PT
dc.subjectShiitak mushroompt_PT
dc.subjectChemical propertiespt_PT
dc.subjectNutritional propertiespt_PT
dc.subjectPhysical propertiespt_PT
dc.subjectSensorial Analysispt_PT
dc.titleDevelopment of New Pastry Products and Jams with Shiitake Mushroomspt_PT
degois.publication.titleINCREaSE: Proceedings of the 1st International Congress on Engineering and Sustainability in the XXI Century – INCREaSE 2017pt_PT
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