Browsing by Author "Gonzaga, Marta"
Now showing 1 - 5 of 5
Results Per Page
Sort Options
- Application of molecular gastronomy principles to the development of aPublication . Guiné, Raquel; Dias, Ana; Peixoto, Ana; Gonzaga, Marta; Silva, MargaridaThe molecular gastronomy is a science that is increasingly expanding, allowing the transformation of traditional food products into innovative products, thereby raising their sensory characteristics, appreciated by the population. In this way, the present work was developed having in mind the creation of an innovative product, the powdered olive oil. For that, different variations were created: natural, with oregano, with parsley, with garlic, with paprika and with natural red coloring. The product was then presented to the public, and a market study was conducted to identify if the product would be bought by the potential consumers. The respondents admitted to have intention of buying the product, especially in the fl avored form, more than 70% of the inquired, thus allowing to see this as a positive signal for the acceptance of the product by the consumers. Having in mind that the launching of a new product has some risks, a SWOT analysis was performed and some threats were identi fi ed, namely the economic situation and the price.
- Development and Characterization of Wheat Bread with Lupin FlourPublication . Correia, Paula; Gonzaga, Marta; Batista, Luís; Beirão-Costa, Luísa; Guiné, RaquelThe purpose of the present work was to develop an innovative food product with good textural and sensorial characteristics. The product, a new type of bread, was prepared with wheat (90%) and lupin (10%) flours, without the addition of any conservatives. Several experiences were also done to find the most appropriate proportion of lupin flour. The optimized product was characterized considering the rheological, physical-chemical and sensorial properties. The water absorption of wheat flour with 10% of lupin was higher than that of the normal wheat flours, and Wheat Ceres flour presented the lower value, with lower dough development time and high stability time. The breads presented low moisture but a considerable water activity. The density of bread decreased with the introduction of lupin flour. The breads were quite white, and during storage the colour parameters decreased. The lupin flour clearly increased the number of alveolus, but the total area increased significantly just for the Wheat Cerealis bread. The addition of lupin flour increased the hardness and chewiness of breads, but the elasticity did not vary significantly. Lupin bread was sensorially similar to wheat bread produced with WCerealis flour, and the main differences are the crust rugosity, colour and alveolus characteristics
- Development and Characterization of Wheat Bread with Lupin FlourPublication . Correia, Paula; Gonzaga, Marta; Batista, Luís; Beirão-Costa, Luísa; Guiné, RaquelThe purpose of the present work was to develop an innovative food product with good textural and sensorial characteristics. The product, a new type of bread, was prepared with wheat (90%) and lupin (10%) flours, without the addition of any conservatives. Several experiences were also done to find the most appropriate proportion of lupin flour. The optimized product was characterized considering the rheological, physical-chemical and sensorial properties. The water absorption of wheat flour with 10% of lupin was higher than that of the normal wheat flours, and Wheat Ceres flour presented the lower value, with lower dough development time and high stability time. The breads presented low moisture but a considerable water activity. The density of bread decreased with the introduction of lupin flour. The breads were quite white, and during storage the colour parameters decreased. The lupin flour clearly increased the number of alveolus, but the total area increased significantly just for the Wheat Cerealis bread. The addition of lupin flour increased the hardness and chewiness of breads, but the elasticity did not vary significantly. Lupin bread was sensorially similar to wheat bread produced with WCerealis flour, and the main differences are the crust rugosity, colour and alveolus characteristics.
- Development and characterization of wheat breads with acorn flourPublication . Gonzaga, Marta; Batista, Miguel; Guiné, Raquel; Correia, PaulaThe use of wheat and acorn flours in the production of breads was studied, in order to develop an innovative food product with good textural and sensorial characteristics. Flours and breads were characterized considering the functional, the physical-chemical and sensorial properties, respectively. The water absorptions were similar (57.5%-60.0%), achieving all the doughs the 500 BU, with a shorter dough development time for doughs whit acorn, and they also presented a high stability time (>30 minutes). The energy, the resistance to extension and the extensibility of doughs increased with the addition of acorn flour and with the proving time. The breads presented low moisture but a considerable water activity (0.93-0.97). The density of bread decreased with the introduction of acorn flour, which was also corroborated by sensorial and alveolar analysis (higher alveolar number and total area, with large alveolus). Acorn breads were darker, dimming along the storage. Acorn flours increased the hardness and decreased the cohesiveness of wheat breads, with no significant variation in elasticity. The global sensorial appreciation of breads had similar scores. The crust and crumb colour were more intense for acorn bread, presenting a low uniformity and little alveolus, and it was scratchier than 100% wheat breads.
- Development and characterization of wheat breads with chestnut flourPublication . Gonzaga, Marta; Guiné, Raquel; Batista, Luís; Beirão-Costa, Luísa; Correia, PaulaA new type of bread, was prepared with wheat and chestnut flours, without the addition of any conservatives. Several experiences were also done to find the most appropriate proportion of chestnut flour. The particle size of different fractions of chestnut flour did not influence the flour water absorption, and they presented similar protein content. The farinographic experiences showed that the water absorption of wheat flour with 10% of chestnut was similar to the wheat flours. The extensographic analysis revealed that 45 minutes is the optimum fermentation time, with higher resistance to extension. The addition of chestnut flour increased the dough stability. The optimized product was characterized considering the rheological, physical-chemical and sensorial properties. The breads presented low moisture but a considerable water activity. Bread density decreased and their dimensions increase. The breads were quite white, and during storage the color parameters changes differently. The chestnut flour clearly increased the number of alveolus, but the total area was similar to the wheat breads. The elasticity of breads did not vary significantly, but increase after the third day of storage. The addition of chestnut flour influenced significantly the appearance of bread, and this bread was sweeter and presented a higher score in the global appreciation.