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- Analysis of factors influencing the physical, chemical and sensorial properties of Serra da Estrela cheesesPublication . Guiné, Raquel; Tenreiro, Marlene I. C.; Correia, Ana C.; Correia, Paula; Barracosa, PauloThe objective of this study was to evaluate the chemical, color, textural, and sensorial characteristics of Serra da Estrela cheese and also to identity the factors affecting these properties, namely thistle ecotype, place of production, dairy and maturation. The results demon- strated that the cheeses lost weight mostly during the first stage of maturation, which was negatively correlated with moisture content, being this also observed for fat and protein contents. During maturation the cheeses became darker and with a yellowish coloration. A strong corre- lation was found between ash and chlorides contents, being the last directly related to the added salt in the manufacturing process. The flesh firmness showed a strong positive correlation with the rind harness and the firmness of inner paste. Stickiness was strongly related with all the other textural properties being indicative of the creamy nature of the paste. Adhesiveness was posi- tively correlated with moisture content and negatively correlated with maturation time. The trained panelists liked the cheeses, giving high overall assessment scores, but these were not significantly correlated with the physicochemical properties. The salt differences between cheeses were not evident for the panelists, which was corroborated by the absence of correlation between the perception of saltiness and the analyzed chlorides con- tents. The Factorial Analysis of the chemical and physical properties evidenced that they could be explained by two factors, one associated to the texture and the color and the other associated with the chemical properties. Finally, there was a clear influence of the thistle ecotype, place of production and dairy factors in the analyzed properties.
- 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.