Percorrer por autor "Rodrigues, Cláudia"
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- Evaluation of some physical and chemical properties of hazelnutsPublication . Guiné, Raquel; Rodrigues, Cláudia; Correia, Paula; Ramalhosa, ElsaIn this work were evaluated some physical and chemical properties of hazelnuts from two varieties (Buttler and Longa), namely colour, texture and density at the physical level and moisture, total fat, fat oxidation, ash, protein and crude fibre as concerns the chemical composition, following established procedures. The results obtained showed that the colour of the hazelnuts varied according to the point of measurement and also depending on the variety, being the Longa clearer in all points except for the core, in which the colour was equal to Butler. Regarding texture, the Butler was harder in the shell but softer in the core as compared to Longa, which in turn showed higher friability. Regarding density, no visible differences were found between varieties, but the bulk density was naturally lower than the true density in all cases, i.e., for measurements made with and without the shell, respectively. The moisture content was higher for Butler variety, 7.13%, and this also had the highest water activity. The fat content was high, as expected, around 60% in both cases, and the time for fat oxidation was lower for the Butler variety, thus indicating a lower stability to oxidative degradation. The ash content was higher for Longa variety, which was also richer in terms of protein, 15.60 %. The fibre content, however, was higher for Butler variety, 11.11%.
- Evaluation of textural characteristics of different types of breadPublication . Guiné, Raquel; Santos, Carina; Rocha, Celeste; Marques, Christelle; Rodrigues, Cláudia; Manita, Filipa; Sousa, Filipe; Silva, Sílvia; Rodrigues, SusanaBread is a staple food considered of major nutritional importance for being a source of carbohydrates, proteins, dietary fibre, vitamins, micronutrients and antioxidants. The diversity in bread all around the world is enormous and enriched breads are a trend to follow in the next years. The cheese making industry generates huge amounts of liquid residues which can be used to improve the nutritional quality of foods and at the same time reducing the environmental impact. Hence, the aim of this work was to develop new breads incorporating whey residue, and the final products were analysed for their textural properties, as compared with a basic wheat bread. For the assessment of the textural characteristics two types of essay were performed, compression and puncture tests. The results showed that the whey residue could be used to produce bread with good textural properties, particularly for an improved recipe. The improved whey bread showed good textural characteristics, which remained practically unchanged after 24 h, being this true for the properties evaluated through the compression test (hardness, chewiness, resilience, cohesiveness, springiness) and through the puncture test (external firmness, inner firmness, stickiness, adhesiveness). Finally, very strong correlations were found between cohesiveness and resilience and between adhesiveness and stickiness. Acknowledgments: This study was supported by Instituto Politécnico de Viseu/CI&DETS through project PROJ/CI&DETS/CGD/0007 and FCT - Fundação para a Ciência e Tecnologia, I.P., under the project UID/Multi/04016/2016. The authors thank the company who provided the whey residue: Casa da Ínsua, Viseu, Portugal.
- Pão-Whey: avaliação sensorial, física e nutricionalPublication . Correia, Ana Cristina; Guiné, Raquel; Rodrigues, Cláudia; Santos, Carina; Marques, Christelle; Manita, Filipa; Sousa, Filipa; Félix, Márcia; Silva, Sílvia; Rodrigues, Susana; Rocha, Celeste; Lemos, Edite Teixeira de