Browsing by Author "Ramalhosa, E."
Now showing 1 - 3 of 3
Results Per Page
Sort Options
- Consumption of Nuts and Similar Dried Foods in Portugal and Level of Knowledge about their Chemical Composition and Health EffectsPublication . Guiné, Raquel P. F.; Correia, Paula; Fernandes, S.; Ramalhosa, E.Nuts are consumed worldwide and have interesting nutritional compositions. However, few studies exist about the consumers’ knowledge regarding nuts and similar dried fruits. This study aimed to investigate the knowledge on nuts composition (KNC) and health effects (KNHE) associated with nuts consumption and evaluate eating habits and preferences. A questionnaire survey was applied by direct interview to 300 Portuguese citizens, recruited by convenience. Anthropometric properties, behavioural and health aspects, knowledge about nuts composition and health effects, and consumption habits and preferences were evaluated and statistically analysed. Globally, the participants were not well informed on the chemical composition of nuts and about their effects on human health. Regarding age, the middle-aged adults showed a little higher level of KNC. However, no statistical differences were observed for KNC and KNHE across groups of Body Mass Index, physical exercise practice or balanced diet. Concerning eating habits and preferences, most participants (84%) like nuts, and usually consume them (58%). The most consumed were peanuts and walnuts, followed by almonds and hazelnuts. A vast majority of participants (86%) preferred to eat the nuts in their simple form and consume them between meals. In conclusion, improvement of communication on nuts benefits to human health might be a way to increase their consumption. Our data can also help the nuts’ industry to formulate a better strategy’. Our data can also help the nuts industry to formulate a better strategy.
- Effect of moisture on the characteristics of hazelnut kernel during storage.Publication . Correia, Paula; Filipe, A.; Ferrão, A. C.; Ramalhosa, E.; Guiné, Raquel P. F.The organoleptic and nutritional quality of hazelnuts during storage can be greatly influenced by environment conditions. The aim of this study was to evaluate the effect of moisture on the physicochemical characteristics of hazelnuts kernel when stored under controlled conditions of temperature (25 °C) and different relative humidity (57.6, 68.9, and 78.6%). To obtain these relative humidities (RH) in the hazelnut storage, the respective salts NaBr, KI, and NH4Cl were used. The following properties were evaluated: moisture, water activity (aw), color, texture, and fat oxidative stability, both in the initial sample and after 1, 2, 4 and 6 months of storage. The results showed that there was a progressive increase over time in moisture and water activity, with growth being most pronounced from 4 months onwards. Moreover, hazelnuts stored at a RH of 78.6%, at 6 months of storage were completely spoiled, making the evaluation of these hazelnuts impossible. The hardness and friability of the hazelnuts decreased over the storage time, with the differences being more pronounced for the samples subjected to higher RH. In general, the color of the skin and core of the fruits varied little over the storage time for all parameters evaluated (L*, a*, b*) and for all RH conditions tested. The hazelnuts stored at a RH of 78,6% can only be preserved until the 4th month, but presenting low oxidative stability, being comparable to the hazelnuts with 6 months at RH of 57,6%, meaning that with a reduction of about 10% of RH it is possible to increase the oxidative stability about 2 months. Thus, it can be concluded that high relative humidities lead to a lower conservation of the quality characteristics of hazelnuts. Moreover, during the 6 months of storage the color of the fruits was little affected for the different RH tested, however all the other evaluated characteristics presented significant alterations, namely the texture and the oxidative stability of the fats.
- Influence of different parameters on the characteristics of hazelnut (var. Grada de Viseu) grown in PortugalPublication . Ferrão, Ana Cristina; Guiné, R. P. F.; Ramalhosa, E.; Lopes, A.; Rodrigues, C.; Martins, H.; Correia, Paula"Grada de Viseu” is an indigenous hazelnut variety from Portugal, and it is considered by the producers as the most important variety in terms of production and productivity. Therefore, the aim of this study was to assess the in fl uence of harvest year ( 2017/2018/2019 ) and location of production ( Viseu/Faia ) on some physical and chemical properties of the variety “ Grada de Viseu, ”namely biometric parameters, colour, true and bulk densities, texture parameters ( hardness and friability ) , and chemical composition. The results showed that the fruitsof the samples harvested in 2019 had higher values of height, width, and thickness. Hazelnuts from 2018 had a clearer shell, independently of the location of production, but only the samples from Faia harvested in 2018 had a clearer kernel. As for the texture, the fruits grown in Viseu harvested in 2018 had a harder shell and was more resistant to fracture, whereas the sample from 2019 had a harder kernel. In all cases, fat was the major chemical component. The sample from 2019 had a water activity greater than 0.62, meaning that its stability was not guaranteed. “ Grada de Viseu ” from Faia in 2018 presented a higher induction period and, therefore, was the one with the highest oxidation stability. The year of production showed to be the best predictor for almost every chemical and biometric characteristics. In general, it was possible to verify that harvesting year and geographical location in fl uence hazelnut characteristics.