Publication
A new inhight on the Portuguese traditional sweets as cultural identity: a scientific approach towards evaluation of texture in Castanhas de Ovos de Viseu
| dc.contributor.author | Guiné, Raquel | |
| dc.date.accessioned | 2016-08-01T09:00:44Z | |
| dc.date.available | 2016-08-01T09:00:44Z | |
| dc.date.issued | 2016 | |
| dc.description.abstract | The importance of the gastronomic heritage of any people is unquestionable and Portugal is particularly rich when it comes to sweets. Hence, the objective of this work was to give a contribution colour and texture, due to their importance for consumer acceptance. The samples were bought from a pastry in Viseu and produced according to the traditional recipe. Colour evaluation was made by a colorimeter and textural analysis by a texturometer. The results obtained allowed concluding that there were differences between the top burned area and the non-burned areas, as well as when comparing the ruffled with unruffled samples either regarding colour and also texture. The burned area was darker, with a more intense red and less yellow. As to texture, the ruffles samples were harder than the unruffled samples. | pt_PT |
| dc.identifier.citation | Guiné RPF. (2016) A new inhight on the Portuguese traditional sweets as cultural identity: a scientific approach towards evaluation of texture in Castanhas de Ovos de Viseu, Livro de Resumos e Atas do II International Symposium – Food & Culture: Tradition and Innovation in the Food Production and Consumption, Vila Real de Trás-os-Montes, pp. 641-648 | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.19/3298 | |
| dc.language.iso | por | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.subject | traditional sweet | pt_PT |
| dc.subject | egg chestnut | pt_PT |
| dc.subject | colour | pt_PT |
| dc.subject | texture | pt_PT |
| dc.title | A new inhight on the Portuguese traditional sweets as cultural identity: a scientific approach towards evaluation of texture in Castanhas de Ovos de Viseu | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Vila Real de Trás-os-Montes | pt_PT |
| oaire.citation.endPage | 648 | pt_PT |
| oaire.citation.startPage | 641 | pt_PT |
| oaire.citation.title | II International Symposium – Food & Culture: Tradition and Innovation in the Food Production and Consumption | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |
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