Browsing by Author "Rodrigues, Melania"
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- Desenvolvimento de compotas com propriedades funcionaisPublication . Martins, Diogo; André, Sónia; André, Vera; Castro, Catarina; Rodrigues, Melania; Guiné, Raquel; Teixeira de Lemos, Edite
- Influence of temperatures and packaging materials in ewe´s cheeses storagePublication . Correia, Paula; Rodrigues, Melania; Mendes, Rita; Guiné, RaquelThe use of different conservation methods to increase the shelf life of food has always been a major concern. The objective of this work was to evaluate the effect of temperature and packaging material in ewe´s cheeses during storage time (at 1, 60 and 120 days). Cheeses were subject to two different storage conditions: control chamber (CC) 16±1C and RH (relative humidity) of 75±2%, packaging in vacuum with a high barrier blade film and polyolefin shrink film; and refrigeration with a mean temperature of 7C and HR 47%. The cheeses packed in polyolefin film presented molds after 20 days of storage. The moisture content and water activity were high, decreasing with storage time, and this effect was more evident in the unpacked cheeses. Vacuum packed cheeses stored in CC (CCP) presented similar colour parameters along storage time, with high L* and low b* values. The harder cheeses were the CC cheeses after 120 days (CC120) of storage, and the stickier ones were the CCP120. The refrigerated cheeses were the most appreciated, followed by cheeses stored at the CC with vacuum package, and the buttery attribute showed high differences. The conservation process greatly influenced the physical and sensorial properties of the cheeses.
- Pesquisa de consumidor relativa a compotas inovadoras à base de ingredientes com potenciais benefícios para a saúdePublication . Guiné, Raquel; Martins, Diogo; André, Sónia; André, Vera; Castro, Catarina; Rodrigues, MelaniaAtualmente, os consumidores estão mais despertos para a interligação entre os conceitos de alimentos agradáveis e alimentos com propriedades benéficas para a saúde, pelo que o mercado de alimentos mais virados para a promoção da saúde tenha vindo a sofrer uma grande expansão. Neste trabalho foi avaliada a possível aceitação dos consumidores face a compotas inovadoras com inclusão de ingredientes funcionais. Para tal, foi realizado um estudo por questionário a uma amostra de 400 participantes, durante o período de novembro a dezembro de 2016 na região centro de Portugal. Os questionários foram aplicados por entrevista direta após consentimento verbal e informado apenas para participantes de 18 anos ou mais. Os resultados obtidos mostraram que 80% dos participantes gostam de compotas, sendo que 76% confecionam-nas em casa e apenas 24% costuma comprar feitas. A maior parte dos participantes consome produtos funcionais (74%), e apreciam de forma diferente os vários ingredientes possíveis adicionados nas compotas, reconhecendo como particularmente importantes a acerola, a framboesa, o morango, a canela, as sementes de chia e o mel. Em relação á introdução dos ingredientes em compotas, aqueles que causaram mais estranheza, pela sua originalidade neste tipo de alimento, foram acerola, bagas de goji ou sementes de papoila, de sésamo e chia. Em conclusão, o estudo mostrou que que vender compotas com ingredientes funcionais pode ser uma boa estratégia, contudo é importante proceder a testes sensoriais para verificar a aceitação dos produtos face ao tipo de ingredientes utilizados.
- Physical properties of frozen ewe’s cheesePublication . Correia, Paula; Rodrigues, Melania; Mendes, Rita; Guiné, RaquelThis work evaluates the effect of freezing and storage time in ewe´s cheese. Ewe´s cheeses were subject to two different conservation conditions: frozen at -60 C, with storage at -18 C (Frozen), and refrigeration at 7 C, with a RH (relative humidity) of 47% (Control). The initial values of moisture and water activity (a w ) were high and similar between the analysed samples, 62.2-61.3 % and 0.91-0.92 respectively, with a decrease of moisture during the storage, being lower in the Frozen sample. The cheeses presented an light colour (L* = 69.0 and 74.6), which decreased during storage. The a* and b* coordinates showed negative and positive values, respectively, meaning that the predominant colours were green and yellow, and generally during storage they diminished. The texture of cheeses, in the first day of storage, presented similar values for Control and Frozen cheeses: 9.8 and 9.9 N for crust firmness; 3.6 and 3.9 N for flesh firmness; -2.6 and -2.8 N for stickiness; -22.7 and 24.7 N.sec for adhesiveness. Finally, after 120 days of storage for these cheeses, the crust firmness, the stickiness and the adhesiveness decreased more about three times.
- Physical properties of frozen ewe’s cheesePublication . Correia, Paula; Rodrigues, Melania; Mendes, Rita; Guiné, RaquelThis work evaluates the effect of freezing and storage time in ewe´s cheese. Ewe´s cheeses were subject to two different conservation conditions: frozen at -60C, with storage at -18C (Frozen), and refrigeration at 7C, with a RH (relative humidity) of 47% (Control). The initial values of moisture and water activity (a w ) were high and similar between the analysed samples, 62.2-61.3% and 0.91-0.92 respectively, with a decrease of moisture during the storage, being lower in the Frozen sample. The cheeses presented a light colour (L* = 69.0 and 74.6), which decreased during storage. The a* and b* coordinates showed negative and positive values, respectively, meaning that the predominant colours were green and yellow, and generally during storage they diminished. The texture of cheeses, in the first day of storage, presented similar values for Control and Frozen cheeses: 9.8 and 9.9 N for crust firmness; 3.6 and 3.9 N for flesh firmness; -2.6 and -2.8 N for stickiness; -22.7 and 24.7 N.sec for adhesiveness. Finally, after 120 days of storage for these cheeses, the crust firmness, the stickiness and the adhesiveness decreased more about three times.