Browsing by Author "Correia, Paula"
Now showing 1 - 10 of 250
Results Per Page
Sort Options
- Adsorption isotherms of maria biscuits from different brandsPublication . Guiné, Raquel; Barroca, Maria João; Pereira, Daniela; Correia, PaulaThis study aimed to determine the adsorption curves of Maria biscuits from dif- ferent brands at temperatures of 25 and 40C. The equilibrium between the sample and the atmosphere was achieved by placing the samples inside flasks containing saturated salts, at the temperatures studied for 5 days, to allow reaching equilibrium.From the results, it was possible to observe that by increasing the tem- perature, the stability of the product is augmented, as for the same moisture content the water activity is greatly reduced. Four sorption models were fitted with the adsorption data, but the Guggenheim–Anderson–deBoer and Henderson were better than the other models tested. In addition, the monolayer moisture content at temperature of 25C ranged between 0.0495 and 0.1981 g water/g dry basis, and at the temperature of 40C this parameter varied between 0.0529 and 0.1960 g water/g dry basis.
- Amido resistente em diversas fontes não convencionais de amidoPublication . Fontinha, C.; Correia, PaulaAmido resistente (AR) é aquele que não é digerido no intestino delgado, conduzindo a efeitos benéficos para a saúde, tal como a fibra dietética faz. Procedeu-se à determinação do AR em farinhas e amidos extraídos de duas variedades de castanha (Castanea sativa Mill), Longal e Martainha, da bolota de azinheira (Quercus rotundifolia) e da glande do sobreiro (Quercus suber). As farinhas foram obtidas por moenda dos frutos após secagem a diferentes temperaturas, 40º C, 50º C, 60ºC e 70ºC. Posteriormente, procedeu-se ao isolamento dos amidos das farinhas, através da aplicação de dois métodos de extracção: um físico-químico e outro enzimático. Verificou-se que os teores de AR mais elevados foram os apresentados pelas farinhas dos frutos secos a 60ºC, sendo de 46,8%, 36,5%, 39,9% e 43,9%, respectivamente para as castanhas das variedades Longal e Martainha, para a bolota e para a glande. O método de extracção que apresentou valores mais elevados de AR para os amidos extraídos dos diferentes materiais foi o método físico-químico. Tudo indica que a secagem dos frutos a 60ºC e a aplicação do método de extracção do amido pelo processo físico-químico nas farinhas dos frutos secos a esta temperatura são aqueles que melhor preservam a estrutura dos amidos.
- Amylose content of rice marketed in PortugalPublication . Correia, Paula; Santos, Tania; Lemos, Diogo; Brites, Carla; Guiné, RaquelAmylose content is considered to be the most important parameter of cooking quality in rice. Presently, rice cultivars are categorized according to amylose content into three groups: low, medium and high amylose content cultivars. The specific objective of this work is to evaluate the grain amylose content of 77 cultivars, which cover Índica and Japónica subspecies, and different types of commercial rice like, aromatic (basmati and thay), wild rice, medium rice (carlose and risotto), glutinous (waxy) and parboiled rice. Generally, these types of rice are the ones commercialized in Portugal The encountered results showed that in the same group the amylose contents were consistent, and could present great variance, as it is the case of Indica subspecies, which vary between 12.0% to 29.5%, and presenting the high amylose percentages. Thus, these intermediate amylose rices could give moist and tender upon cooking. It is also important to mention that amylose consists of linearly linked glucose molecules and is relatively resistant to digestion, hence the term “resistant starch”. This means that these rice cultivars with a greater proportion of starch in the form of amylose tend to have a lower glycemic index, and could be recommended for special diets. The low values were presented for glutinous rice (1.9% and 3.3%), which means that these type of rice do not expand in volume, are glossy and sticky, and remain firm when cooked. Intermediate values were found for parboiled rice. The majority of rice types presented low amylose content, range from 9% to 19%.
- An Insight into the Level of Information about Sustainability of Edible Insects in a Traditionally Non-Insect-Eating Country: Exploratory StudyPublication . Guiné, Raquel P. F.; Florença, Sofia De Guiné E; Anjos, O.; Correia, Paula; Ferreira, Bruno; Costa, Cristina Amaro DaInsects have been reported as a possible alternative solution to help feed the growing world pop-ulation with less stress on the planet, thus contributing to the preservation of the environment and natural ecosystems. However, the consumption of edible insects (EIs), although culturally ac-cepted for some communities, is not readily accepted for others. Hence this work explores the lev-el of information that people in a traditionally non-insect-eating country have about the sustaina-bility issues related with EIs, and also some possible reasons that could motivate their consump-tion. The study was based on a questionnaire survey and the results were explored by descriptive statistic tools, tree classification analysis, factor analysis and cluster analysis. The results showed that the level of information is still low in general, with most people not manifesting an opinion. However, some aspects are relatively familiar to the participants (88.9% know that the ecological footprint of insects is smaller than other meats and 86.9% know that they efficiently convert or-ganic matter into protein). Factor and cluster analysis showed three classes: cluster 1—people not informed about the facts disclosed through the true statements and also not able to distinguish the false information; cluster 2—people not informed about the facts disclosed through the true statements but who were able to distinguish the false information; and cluster 3—people well in-formed about the facts disclosed through the true statements but who were marginally unable to distinguish the false information. It was also found that education, sex and professional area are the most relevant sociodemographic factors associated with the level of information, and the highest motivations to consume EIs are their contribution to preserve the environment and natu-ral resources followed by being a more sustainable option (for 64.7% and 53.4% of participants, respectively). Hence it was concluded that, although some work still needs to be done to better inform people about EIs, there is already some conscientiousness that they constitute a good and more sustainable alternative to other types of meat.
- An Insight into the Level of Information about Sustainability of Edible Insects in a Traditionally Non-Insect-Eating Country: Exploratory StudyPublication . Guiné, Raquel; Florença, Sofia; Anjos, Ofélia; Correia, Paula; Ferreira, Bruno; Costa, Cristina Amaro DaInsects have been reported as a possible alternative solution to help feed the growing world pop-ulation with less stress on the planet, thus contributing to the preservation of the environment and natural ecosystems. However, the consumption of edible insects (EIs), although culturally ac-cepted for some communities, is not readily accepted for others. Hence this work explores the lev-el of information that people in a traditionally non-insect-eating country have about the sustaina-bility issues related with EIs, and also some possible reasons that could motivate their consump-tion. The study was based on a questionnaire survey and the results were explored by descriptive statistic tools, tree classification analysis, factor analysis and cluster analysis. The results showed that the level of information is still low in general, with most people not manifesting an opinion. However, some aspects are relatively familiar to the participants (88.9% know that the ecological footprint of insects is smaller than other meats and 86.9% know that they efficiently convert or-ganic matter into protein). Factor and cluster analysis showed three classes: cluster 1—people not informed about the facts disclosed through the true statements and also not able to distinguish the false information; cluster 2—people not informed about the facts disclosed through the true statements but who were able to distinguish the false information; and cluster 3—people well in-formed about the facts disclosed through the true statements but who were marginally unable to distinguish the false information. It was also found that education, sex and professional area are the most relevant sociodemographic factors associated with the level of information, and the highest motivations to consume EIs are their contribution to preserve the environment and natu-ral resources followed by being a more sustainable option (for 64.7% and 53.4% of participants, respectively). Hence it was concluded that, although some work still needs to be done to better inform people about EIs, there is already some conscientiousness that they constitute a good and more sustainable alternative to other types of meat.
- An Insight into the Level of Information about Sustainability of Edible Insects in a Traditionally Non-Insect-Eating Country: Exploratory StudyPublication . Guiné, Raquel; Florença, Sofia De Guiné E; Anjos, Ofélia; Correia, Paula; Ferreira, Bruno; Costa, Cristina AmaroInsects have been reported as a possible alternative solution to help feed the growing world population with less stress on the planet, thus contributing to the preservation of the environment and natural ecosystems. However, the consumption of edible insects (EIs), although culturally accepted for some communities, is not readily accepted for others. Hence this work explores the level of information that people in a traditionally non-insect-eating country have about the sustainability issues related with EIs, and also some possible reasons that could motivate their consumption. The study was based on a questionnaire survey and the results were explored by descriptive statistic tools, tree classification analysis, factor analysis and cluster analysis. The results showed that the level of information is still low in general, with most people not manifesting an opinion. However, some aspects are relatively familiar to the participants (88.9% know that the ecological footprint of insects is smaller than other meats and 86.9% know that they efficiently convert organic matter into protein). Factor and cluster analysis showed three classes: cluster 1—people not informed about the facts disclosed through the true statements and also not able to distinguish the false information; cluster 2—people not informed about the facts disclosed through the true statements but who were able to distinguish the false information; and cluster 3—people well informed about the facts disclosed through the true statements but who were marginally unable to distinguish the false information. It was also found that education, sex and professional area are the most relevant sociodemographic factors associated with the level of information, and the highest motivations to consume EIs are their contribution to preserve the environment and natural resources followed by being a more sustainable option (for 64.7% and 53.4% of participants, respectively). Hence it was concluded that, although some work still needs to be done to better inform people about EIs, there is already some conscientiousness that they constitute a good and more sustainable alternative to other types of meat
- Análise agroecológica de caroços de cereja liquefeitos utilizando FTIR-ATRPublication . Dulyanska, Y.; Esteves, Bruno; Guiné, Raquel; Ferreira, José; Domingos, Idalina; Lopes, Rogério; Lima, Maria; Correia, Paula; Fragata, Anabela; Ferreira, Manuela; Barroca, Maria João; Silva, Aida; Lopes, Luísa P. CruzA agroecologia, combina princípios ecológicos com práticas agrícolas, tem ganho crescente relevância no desenvolvimento de práticas sustentáveis. Esta área valoriza não apenas a produção eficiente de alimentos, mas também a utilização responsável e inovadora dos resíduos agrícolas. Neste contexto, a análise de produtos derivados de cultivos frutícolas, como a caroço de cereja (Prunus avium L.), mostra ser uma área promissora para a identificação de novas estratégias de valor acrescentado. O presente trabalho teve como objetivo analisar o material liquefeito de caroço de cereja doce (Prunus avium L.) e apresentar novas estratégias de valor acrescentado para as possíveis transformações deste produto. Utilizando a espectroscopia FTIR-ATR, foram investigados tanto o material liquefeito quanto os resíduos sólidos resultantes destas liquefações, além do material original de Prunus avium L. Os resultados obtidos demonstram que o material original e o resíduo sólido liquefeito apresentam espectros semelhantes, enquanto as principais diferenças foram observadas entre o material original e o material liquefeito. Estas diferenças indicam potenciais caminhos para o aproveitamento eficiente e sustentável dos resíduos, promovendo a valorização de subprodutos agrícolas e contribuindo para um modelo de produção mais ecológico e economicamente viável. Desta forma, este estudo insere-se na linha de pesquisas que visam fortalecer a sustentabilidade na agricultura, através da inovação e da otimização dos resíduos agrícolas.
- Analysis of factors influencing the physical, chemical and sensorial properties of Serra da Estrela cheesesPublication . Guiné, Raquel; Tenreiro, Marlene I. C.; Correia, Ana C.; Correia, Paula; Barracosa, PauloThe objective of this study was to evaluate the chemical, color, textural, and sensorial characteristics of Serra da Estrela cheese and also to identity the factors affecting these properties, namely thistle ecotype, place of production, dairy and maturation. The results demon- strated that the cheeses lost weight mostly during the first stage of maturation, which was negatively correlated with moisture content, being this also observed for fat and protein contents. During maturation the cheeses became darker and with a yellowish coloration. A strong corre- lation was found between ash and chlorides contents, being the last directly related to the added salt in the manufacturing process. The flesh firmness showed a strong positive correlation with the rind harness and the firmness of inner paste. Stickiness was strongly related with all the other textural properties being indicative of the creamy nature of the paste. Adhesiveness was posi- tively correlated with moisture content and negatively correlated with maturation time. The trained panelists liked the cheeses, giving high overall assessment scores, but these were not significantly correlated with the physicochemical properties. The salt differences between cheeses were not evident for the panelists, which was corroborated by the absence of correlation between the perception of saltiness and the analyzed chlorides con- tents. The Factorial Analysis of the chemical and physical properties evidenced that they could be explained by two factors, one associated to the texture and the color and the other associated with the chemical properties. Finally, there was a clear influence of the thistle ecotype, place of production and dairy factors in the analyzed properties.
- Analysis of factors that influence eating habits in different countriesPublication . Kalnina, I.; Straumite, E.; Klava, D.; Kruma, Z.; Bartkiene, E.; Isoldi, K.K.; Correia, Paula; Ferreira, Manuela; Guiné, Raquel P. F.Individual eating habits are influenced by a number of factors, including both internal variables such as physiology and emotion, as well as environmental factors such as food availability and cultural norms. Given the public health impact of dietary habits (choice, quality, amount, frequency) on health outcomes, it is important to understand what factors influence eating habits on a societal level. The aim of this research was to determine factors that influence eating habits and compare these factors between four different countries – Latvia, Lithuania, Portugal and the USA. An eating motivation questionnaire was used to measure eating habits in 3,348 respondents from different regions and countries. There were ten parts - demographical information, anthropometric data and behavioral and health related elements, sources of information about healthy eating, factors related to food choices according to motivations (health, emotional, economic, availability, social, cultural, environmental, political, marketing and commercials). Data were analyzed using descriptive statistics, and self-reported motivation was compared across countries. Health was the primary motivator of food selection in this sample (71% of respondents), whereas 34% reported that emotional factors impact their dietary habits and 35% reported that economic factors determine their food selection. A large number of respondents (44%) disagreed or strongly disagree or disagreed with the idea that marketing impacts their dietary habits. Portugal had the highest number of participants (86%), reporting that they agreed or strongly agreed with having health-related motivations for food selection, with Latvia (65%) and Lithuania (76%) showing more moderate levels of endorsement of healthy eating motivations, and the USA having the fewest respondents (52%) endorsing health-related motivations. Respondents from Portugal were more likely than respondents from the other countries to deny having emotional, economic and marketing motivations in food selection. From results can conclude that consumers are motivated by healthiness factors when making food choices (71% of respondents), but marketing, economic and emotional factors positively impact only 30% of consumers, other respondents completely disagreed or was indifferent to these types of motivations. Baltic countries (Latvia and Lithuania) were similar to each other, but Portugal and USA were completely different. Portugal strongly agreed with healthy motivations and disagreed with all other motivations, whereas USA and also Baltic countries had more equal division of opinions regarding impact of different motivations.
- Analysis of food buying behavior: A multinational study frameworkPublication . Guiné, Raquel P. F.; Ferreira, Manuela; Correia, Paula; Bartkiene, E.; Szucs, V.; Tarcea, M.; Ranilović, J.; Černelič-Bizjak, M.; Isoldi, K.; EL-Kenawy, A.; Ferreira, V.; Klava, D.; Korzeniowska, M.; Vittadini, E.; Leal, M.; Frez-Muñoz, L.; Papageorgiou, M.; Djekić, I.To make everyday food choices is a complex pro- cess, involving decisions which are influenced by distinct aspects associated with, among other fac- tors, purchasing ease, competitiveness of the mar- ket, advertising campaigns and marketing strategies, to mention a few related with aspects linked to com- mercialization. Hence, the objective of this study, which is integrated in the EATMOT project, was to as- sess some factors that influence food buying and food choice, in particular related with aspects such as price,convenience and marketing, as a function of some sociodemographic and geographic variables, namely, age, gender, marital status, level of education, living environment and country of residence. This study involved a questionnaire survey undertak- en on 11,960 participants from 16 countries. The in- strument used in this study was validated and trans- lated into the different languages of the participating countries, following double sided translation-checking methodology. The participants were from: Argentina, Brazil, Croatia, Egypt, Greece, Hungary, Italy, Latvia, Lithuania, Netherlands, Poland, Portugal, Romania, Serbia, Slovenia, and United States of America. The sample was selected by convenience and the partici- pation in the study was voluntary, being the question- naire applied only to adult citizens. Basic descriptive statistics were used for data analysis and the associ- ations between variables were investigated by cross- tabs and chi square tests. Additionally, a tree classifi- cation analysis was performed to assess the relative importance of each of the sociodemographic variables (gender, age group, level of education, country, living environment or marital status). The analysis followed the Classification and Regression Trees (CRT) algorithm with cross validation and the minimum number of cas- es considered for parent or child nodes was 100 and 50, respectively. For all data analysis, the software SPSS from IBM Inc. (version 25) was used and the level of sig- nificance considered was 5%. Results showed statistically significant differences (p < 0.0005) between groups for all sociodemographic vari- ables (gender, age, education, marital status, living en- vironment, country) in terms of the value attributed to convenience, price and marketing when buying foods. In most cases, the associations between the variables were considered very weak, although with a little high- er values for the associations between the country and variables “value convenience” (V = 0.179), “value price” (V = 0.158) and “value marketing” (V = 0.167). Tree clas- sification analysis confirmed for all three dependent variables that the most influential factor was country. This work highlighted that people in different coun - tries and from different sociodemographic groups show different motivations for buying food products.