Browsing by Author "Roque, Ana Rita"
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- Development of an innovative jambased on beetrootPublication . Guiné, Raquel; Roque, Ana Rita; Gonçalves, Fernando; Correia, PaulaThe objective of the present work was to develop an innovative food prod- uct with nutritional properties as well as appealing organoleptic quali- ties. For this a jam was prepared on a basis of pear or apple, to which was added the water from boiling beetroot, without the addition of any con- servatives. Five different jams were produced: pear jam, pear with beetroot, apple, apple with beetroot and finally apple with beetroot and cinnamon. The preparation of the products involved several trials until the optimum recipe was found. The final products were then submitted to sensorial analysis that revealed the panelists preference for the jam with apple, beetroot and cinnamon. Additionally, some chemical components were evaluated to characterize the product in terms of fat, sugars and antioxidant activity, being this one of the most important, given the inter- est of utilizing the antioxidant properties of the beetroot to produce a jam enriched with antioxidants. The results obtained revealed that the apple jam with beetroot and cinnamon had a low sugar content and a high anti- oxidant activity, enhancing the potential health benefits associated with its consumption.
- Effect of Chemical Pretreatments on the Physical Properties of KiwiPublication . Guiné, Raquel; Roque, Ana Rita; Seiça, F. F. A.; Batista, CátiaIn this work the effect of pre-treatments on the physical properties of fresh kiwi was studied. For that, a set of tests using chemical pretreatments was used, in which the samples were subjected to aqueous solutions of ascorbic acid and potassium metabisulfite at concentrations of 0.25% and 1% (w/v) for periods of 30 and 60 minutes, in order to understand the implications of the treatments in the color and texture of the kiwi as compared to its original properties. The results showed that the kiwi treated with ascorbic acid changed its color very intensively when compared to the fresh product, and this trend was intensified after storage. Contrarily, when potassium metabisulfite was used, the changes in color were quite negligible right after the treatment and even lower after the storage period of 6 days under refrigeration. After the treatments with both solutions, the kiwi texture was drastically changed, diminishing hardness considerably and increasing elasticity for all treatments. The same could be observed after six days of refrigeration.
- Port Wine “Caviar”: Product Development, Sensorial Analysis, and Marketing EvaluationPublication . Guiné, Raquel; Ferreira, Patrícia; Roque, Ana Rita; Pinto, Helena; Tomás, AndreiaThe aim of this work was to develop a new product, port wine “caviar”, in different forms, consisting of products based on red and white port wines used in different concentrations. Sample R+ consisted of red port wine at a concentration of 90%, sample R- was red port at 75%, sample W+ was white port at 90% and sample W- was white port at 75%, all (m/m). The use of two types of port is related to different colors and the two concentrations related to the intensity. The results from the sensory analysis showed that the red port “caviar” at 90% was the best among the products tested, either in the preference test or in the evaluation of the individual characteristics. Furthermore, the market study revealed that this product can be successfully commercialized, particularly for the gourmet kitchen, representing 34% of the usages identified by the respondents.