Browsing by Author "Esteves, Sabrina"
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- Desenvolvimento de massas alimentícias com incorporação de farinha de cogumelo shiitakePublication . Esteves, Sabrina; Guiné, Raquel; Correia, Paula
- Effect of mushroom powder in fresh pasta developmentPublication . Correia, Paula; Esteves, Sabrina; Guiné, RaquelFresh pastas with Shiitake mushroom flour (MF) were produced. The MF was produced by drying the mushrooms at 40, 50, and 60 ᵒC. Proportions of 5%, 10%, and 15% MF were used to prepare the fresh pastas (FP), with two types of wheat flour (regular (RWF) and 30% semolina wheat flour (SWF)). Mushroom pastas were analysed before (FP) and after cooking (CP). FP presented moisture and water acidity lower than 35% and 0.95, respectively. The L* and b* colour parameters were similar for pasta produced with RWF and SWF, with the major differences for pastas with mushroom flours obtained at 40 ᵒC and with the increasing of MF. Thus, with increasing of MF and high drying temperatures, pastas were redder, darker and less yellow. The CP showed high colour similarities between them. Generally, the introduction of MF changes the texture of pastas. Internal and external firmness, and adhesiveness, decreased with increasing MF and for higher drying temperatures. CP presented similar tendencies, with low firmness, high adhesiveness and high stickiness. The soluble solids were determined in CP cooking water, and range between 5.8 and 9.0%, without a consistent pattern, allowing classifying the pastas as high and medium quality. Sensorial analysis revealed that consumers preferred pastas produced with high content of MF with similar profiles for all the parameters tested, and the influence of the type of wheat flour was not important. It could be concluded that MP could be used to produce alternative foods, innovative and easy to cook.
- Iogurtes detox: o prazer do bem-estar a 4 estaçõesPublication . Fonseca, Mariana; Loureiro, Sara; Esteves, Sabrina; Guiné, Raquel; Teixeira de Lemos, Edite
- Production of salted biscuits with mushroom flourPublication . Correia, Paula; Esteves, Sabrina; Guiné, RaquelThe purpose of this work was the development of an innovative salted biscuit produced with partial replacement of wheat flour by Shiitake mushroom flour, to be used as a snack food or a food starter. The mushroom flour was produced by drying the mushrooms at 40, 50, and 60ºC, with the evaluation of moisture content, water activity and color parameters. Then, salted biscuits were prepared with these flours in the proportions of 5%, 10% and 15%. The produced biscuits presented low moisture content and water activity, meaning that they were within the estimate limits for these products to be considered stable, since they have values below 4% and 0.6 respectively. The color analysis revealed that the products tend to be darker, lower L* values, with the increase of the mushroom flour proportion, and were also darker for flour produced at higher drying temperatures. The same tendencies were also observed for a*, being redder as the proportion of mushroom flour and temperatures increased. Regarding b*, small differences were observed for yellowness. Generally, the hardness of the biscuits increased with the increasing of the introduced mushroom flours and the dry temperature used for mushroom flours production, ranging from 40 N to 58 N. However, the results of sensorial evaluation indicated that the panellists were not able to differentiate this property. The major differences between the produced biscuits were the taste, aroma and color, being the textural properties considered by the panellists as very closed. The most appreciated salted biscuit was the one produced with 15% of mushroom flour, independent of the drying temperature used for mushroom flour production. This biscuit presented good nutritional properties, with high carbohydrate and moderate content in protein (6.4%) and fibre (1.6%),with high energy (1854.75 kJ/ 100 g of product), but on the other hand it also presented high content of salt (0.97%).