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- Characterization of consuming habits regarding bakery products and acceptance of new products incorporating whey residuePublication . Guiné, Raquel; Lemos, EditeIn the Centre of Portugal the Serra da Estrela Cheese assumes great economic and social importance, and many small and medium enterprises depend on the income obtained from the herds or the cheese production. For these medium size enterprises, the generation of liquid effluents is a problem and, therefore, this study intended to explore the possibility of using whey residue to prepare new bakery products with improved characteristics and at the same time providing economic and environmental advantages. For that, a questionnaire survey was undertaken on a sample of 299 participants, residing in the Centre of Portugal. The results showed that about 80% eat bread on a daily basis, being the preferred types of bread fresh and homemade. The results further indicated that wheat or mixture breads are preferred, unlike whole cereal, rye or corn breads, which are not much valued by the participants. Also, the breads with a reduced salt content are valued only by 10% of the participants. Regarding cookies, they are consumed by approximately 56% of the participants, who consume them mainly between meals and 2 or 3 times/week. The preferred types of cookies include simple formulations, without fillings or flavourings. Again, it was verified that cookies without sugar are preferred only by 11% of the participants. When asked about the possibility of consuming bakery products made with whey residue from sheep milk, about 60% of the participants admitted they would, and the reasons that contributed for this decision included higher protein content followed by environmental advantages.
- An insight of Europeans’ knowledge about dietary fibers in relationship with obesityPublication . Tarcea, Monica; Nemes, L.; Rus, Victoria; Fazakas, Zita; Serban, Costela; Szucs, Viktoria; Guiné, RaquelObjectives: To estimate the relationship between socio-demographic characteristics of Romanian population, and their knowledge towards dietary fibre intake, the information sources preferred and perception of obesity related health risks. Methods: We used a convenient cross-sectional survey, and the data were collected using a validated questionnaire, disseminated online. Six different Romanian counties with 57 cities were selected in 2016, with 670 participants, and we used the SPSS program 22.0 for statistical purpose. The same questionnaire was applied in other 7 European countries, part of an international project design. Results: The knowledge about dietary fibres intake was low in Romanian sample, also was the ingestion of foods rich in fibre (fruits, vegetables and cereals). Compared to men, women agree significantly more frequent that fibres in appropriate amounts can prevent or treat diseases (U=44607, z=-4.66, p<0.001, r=0.18) and separately related to specific diseases, that fibres can prevent and/or treat cardio-vascular diseases, cholesterol, bowel cancer, breast cancer, constipation, and diabetes, but with no differences regarding the deficiency of vitamins and minerals (p=0.774) or obesity (p=0.399). Regarding the differences observed by countries, the highest fruit consumption was found for Portugal (11.7 portions per week), while the lowest was for Hungary (7.4) and Latvia (7.1). Turkey that had the highest interest for food labelling (4.0 points), contrarily to Macedonia (3.0) with the lowest value, and Hungary with 3.6 points. The indepth analysis of factors that are able to influence European’s knowledge and attitudes towards food fibres, defined the social profile of the respondents with interest on dietary fibre intake, which is: young females, with at least high school education, that considers internet and television like main sources of information regarding fibres. Conclusions: Based on our results, we can elaborate efficient community and school intervention programs, more focused on modern information technology and communication skills, fit to the consumer’s profile in order to promote a healthy nutrition behavior and proper knowledge.
- Élelmiszer-Választást Befolyásoló Tényezők Vizsgálata - Hazai Kérdőíves Vizsgálat EredményeiPublication . Szűcs, V.; Hámori, J.; Guiné, Raquel
- Valorization of Shiitake mushroom by-products through confection of pies and rissolesPublication . Guiné, Raquel; Gonçalves, Inês; Correia, Paula; Florença, SofiaSustainability relies on a rational utilization of the natural resources as well as minimization of impacts resulting from industry. In the case of the food industry, in which the raw-materials used are biological (animal or vegetable) products, many of the generated residues or by-products contain components that can be successfully extracted and used in to obtain other products with added value, thus combining advantages in terms of environmental impacts as well as economic profitability. The objective of the present work was to develop food products incorporating Shiitake mushrooms, as a way to value some less appreciated parts of the mushroom and also to use those mushrooms that do not comply with standards in terms of shape or size for direct sale. Hence, it was planned to incorporate the mushrooms into fillings used in rissoles and pies, which are two types of product very much appreciated either for meals or as starts or snacks. Since it was aimed to obtain products with appreciated organoleptic characteristics, a sensory evaluation was carried out, complemented by physicochemical analyses and evaluation of colour and texture. The results demonstrated that the developed foods were a good alternative to avoid discard the mushrooms not complying with quality standards for commercialization.
- Estigma autopercebido em pessoas com VIH/SIDA: Estudo psicométrico da escala de estigma no contexto portuguêsPublication . Cunha, Madalena; Almeida, Filipa; Santos, Margarida; Miranda, Mónica; Costa, Paula; Cardoso, Susana
- Study about the use of edible flowers for gastronomic purposes In PortugalPublication . Guiné, Raquel; Florença, Sofia; Ferrão, Ana Cristina; Correia, PaulaPresently there is a growing interest in the use of edible flowers for gastronomic purposes, and hence, this study was carried out to verify to what extent some factors like sociodemographic characteristics, studies or social factors influenced the knowledge and consuming habits related to edible flowers. A questionnaire survey was undertaken in a sample of 247 Portuguese adults. The results showed that edible flowers were familiar for the majority of the participants who were aware of some aspects related to their consumption, although edible flowers are consumed only sporadically. The forms of utilization include cooking or incorporation into salads, and their taste is their most valued characteristic. The results further showed that gender as well as the area of work or studies influenced somehow the participants’ level of knowledge and consuming habits in relation to edible flowers. However, the risks associated to the consumption of edible flowers still pose some challenges, because an important number of participants still lack knowledge about this.
- Knowledge about the benefits associated with the ingestion of dietary fibre: Comparison between Mediterranean and Non-Mediterranean CountriesPublication . Guiné, Raquel; Ferrão, Ana Cristina; Duarte, João; Ferreira, Manuela; Correia, PaulaIt is well known that dietary fibre (DF) is recognized as very important to maintain health and prevent some chronic diseases. Therefore, the objective of the present study was to evaluate the level of knowledge about the effect for the human body derived from ingesting DF. For that purpose, a descriptive cross-sectional study was carried out on a sample of 6010 participants, from 10 countries. The results obtained were compiled into a variable that accounted for the general level of knowledge, and this showed that globally the level of information about the benefits of DF was acceptable (average score of 3.54±0.5, on a scale from 1 to 5). Some of the variables considered for the study were gender, level of education, living environment and country, for which significant differences were found between groups. The highest level of knowledge was found for women, with university degree, from Portugal and living in urban areas. As a conclusion, it was possible to see that, in general, the participants in the study were quite well informed about the benefits of DF for the improvement of human health.
- EATMOT Project: Eating motivations in different parts of the world, and particularly in countries from the Mediterranean AreaPublication . Guiné, Raquel; Ferrão, Ana Cristina; Ferreira, Manuela; Correia, Paula; Cardoso, Ana Paula; Duarte, João; Rumbak, Ivana; Vittadini, Elena; Papageorgiou, Maria; EL-Kenawy, AymanThe EATMOT Project is a multinational study about different eating motivations, and that is being carried out in 18 countries. The project addresses several types of factors that are related to food choice and consumption patterns, and that may in some extent condition the eating motivations, namely health related factors; economic and availability aspects; emotional determinants; social, cultural and religious influences; marketing and advertising campaigns and finally environmental concerns. The study is based on a questionnaire that was prepared purposely for the project, and therefore adequate to evaluate the aspects that determine the objectives highlighted. The study is coordinated by Portugal and involves a team of about 70 researchers from 16 countries, distributed as follows: Argentina, Brazil and United States in the American continent; Egypt in African continent; and the remaining countries in Europe: Croatia, Greece, Hungary, Italy, Latvia, Lithuania, Netherlands, Poland, Portugal, Serbia, Slovenia and Romania. The collected results surpass 12 thousand cases and allow, among many other studies, characterizing the eating motivations in different parts of the world, including the Mediterranean surrounding countries or countries which are typically linked to the Mediterranean diet, specifically: Croatia, Egypt, Italy, Greece or Portugal.
- Variability in consumption and knowledge about edible flowers according to countryPublication . Ferrão, Ana Cristina; Florença, Sofia; Guiné, RaquelFood habits are deeply linked to tradition and therefore it is expected that country of living might influence the dietary patters. Hence, the purpose of the present study was to compare the habits and knowledge related to the utilization of edible flowers (EF) in gastronomy among different countries, namely Brazil (in South America), Portugal (in the Iberian Peninsula) and Slovenia (in South Europe). For this, a questionnaire survey was applied to a sample of 559 participants, residing in the three countries listed above. The results showed that there were some significant differences in the form of consumption, as well as the types of EF consumed, with Slovenian participants consuming more frequently camomile, sunflower, marigold, pumpkin flower and rose. Regarding the reasons for eating EF, the Portuguese participants consider taste while those from Slovenia value more the decoration ability and the participants from Brazil value equally decoration and novelty. While in Portugal most of the participants eat EF cooked, in Slovenia and Brazil the trend is more towards eating them fresh. Regarding the risks associated to their consumption, the participants from Slovenia are those more aware of the risks, followed by Portugal and finally Brazil, where the participants are not conscientious of the possible problems that can derive from the ingestion of EF.
- Prática de ensino supervisionada e aquisição/aprendizagem de português língua não maternaPublication . Gomes, Lianna Vieira; Matos, Isabel Aires deO presente relatório final de estágio abrange duas vertentes e foi desenvolvido no âmbito da unidade de prática de ensino supervisionado que integra o plano de Estudos do Mestrado em educação Pré-escolar e Ensino do º Ciclo do Ensino Básico