Instituto Politécnico de Viseu

Scientific Repository

Welcome to the Polytechnic Institute of Viseu Institutional Repository

The aim of this Repository is to give greater visibility to the scientific production of the academic community of the Polytechnic Institute of Viseu, by increasing the impact and use through Open Access, ensuring the storage and preservation of all research produced in its organic units and research centres.

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Email repositorio@sc.ipv.pt

Recent Submissions

Motivations for Food Choices Questionnaire: EATMOT

Publication . Guiné, Raquel

This questionnaire aims to collect data to conduct a research on the factors that influence food choice in different countries, integrated in an international project lead by CI&DETS Research Centre of the Polytechnic Institute of Viseu, Portugal (PROJ/CI&DETS/2016/0008: EATMOT). The participation is voluntary and all information collected is strictly confidential. Thank you in advance for your cooperation, without which it would not be possible to realize this project. Remember that there are no good or bad answers, do not hesitate to respond.

2018Technical documentation

Open access

Properties of dry pasta enriched with bee drone brood powder

Publication . Correia Paula; Correia, Paula; Teixeira Gisela; Ferrão, Ana Cristina; Guiné, Raquel; Moitinho Antonio; Pitacas Filipa; Gonçalves, João Carlos

The enrichment of staple food is one of the goals of modern technologies. Pasta is one of the most appreciated foods enjoyed across diverse cultures and produced all around the world. This food makes a significant contribution to the population's energy intake, although it is generally deficient in essential nutrients. Edible insects have become an emerging trend in the search for greener and more environmentally friendly foods. They are considered a rich source of valuable nutrients and health- related compounds. Thus, the contribution of insects to sustainability, nutrition and health can emphasise the potential of pasta through the preparation of dry pasta by partially replacing wheat semolina flour with drone brood powder (DP), which is rich in protein (27-38%). DP was obtained by cold (CE) and hot (HE) extraction processes, and after was lyophilized and milled to obtain powder. After several trials, it was possible to incorporate 10% DP-CE and 20% DP-HE in pastas and decrease the durum wheat (Triticum durum) semolina, in the same proportion. To optimise the dough drying process, three time/temperature (t/T) binomial conditions were tested for oven drying of the doughs: 12h/ 40°C, 10h/ 30°C, and 5h/ 45°C. Also, the shape (tagliatelle and lasagne plate) was tested. Pastas were evaluated in terms of its technological characteristics (optimum cooking time (OCT), cooking losses, swelling index (SI)), physical characteristics (colour and texture), chemical characteristics (nutritional composition) and sensory characteristics, and compared with a control pasta (0% DP). The optimum t/T for drying the pasta was 5h /45°C. The best shape of pastas was the tagliatelle because the lasagne plates were deformed after drying for all the drying conditions tested. The OCT, cooking loss, SI and ardness increased with the addition of DP. The water absorption was higher in 10% DP-CE pasta. Pasta produced with 20% DP-HE presented a dark colour and higher Total Colour Difference, comparing with control pasta. Furthermore, pasta with added DP had a higher protein, fat and ash content, meaning more nutritional quality. Sensorially, the DP pastas had an overall appreciation and a preferential purchase intention by the tasters compared to the control pasta. DP is a promising ingredient in pasta production, contributing to human health and at the same time promoting economic returns, since beekeepers can valorise a product from the hive that is usually not used. Moreover, the produced pastas presented satisfactory technological properties, and they were also appreciated by the consumers.

2025Text

Open access

Analysis of Governance models for sustainable and healthy food systems

Publication . Florença, Sofia de Guiné e; Amaral, Ana Luísa; Costa, Filipa; Guiné, Raquel; Costa, Cristina Amaro da

Sustainable food systems are systems that safeguard economic, social and environmental sustainability by fomenting social progress, promoting efficient management of natural resources, providing nutritious food and ensuring fair compensation for all actors in the food chain. In recent years, several initiatives worldwide have been created to ensure and promote the sustainability of the current food systems. These initiatives aim to enable people to have access to quality, nutritious and sustainable foods, combat social and economic inequalities and promote synergies between consumers and producers. To promote these initiatives is crucial in order to contribute to improved food consumption and production patterns towards more nutritive and sustainable foods. The objective of this research was to identify and characterize sustainable food initiatives in order to understand their structure, model of governance, motivations, typology of actors involved and future prospects. This investigation was based on an interview guide that was applied to the managers or those responsible for the sustainable initiatives related with the food system. Seven initiatives were included, and the semi- structured interviews were carried out online during the summer of 2024. The recorded interviews were transcribed, and the content analysed. The results obtained by the interviews showed that the principal motivators are related to food and sustainability, in all three, economic, environmental and social, dimensions. It was further identified that the most important cause of success was the availability and commitment of the people involved in the initiative. The seven initiatives analysed were implemented to meet local needs, both of producers and consumers, while promoting sustainability. Furthermore, they aimed at encouraging economic circularity, transference and sharing of knowledge, valorisation of local and rural resources, and management of food waste. These aspects contribute to more efficient and eco-friendly local food supply chains, providing the consumers with fresher and heathier food products. The existence of local or nationwide initiatives related with the sustainability of food system contribute to a more efficient use of natural resources in order to obtain healthy, sustainable and fair food products, that the modern consumers tend to value in search for a more friendly co-existence between the necessity to produce food and the recognized need to preserve the natural ecosystems.

2025Text

Open access

Food Choice Motivations on a Sample of Portuguese Citizens

Publication . Guiné, Raquel; Florença, Sofia de Guiné e; Correia, Paula

Eating is a basic necessity of the human body to be able to maintain life. The ingestions of macro and micro nutrients ensures the provision of energy and compounds essential for the functioning of the organs and cells in the human body. However, what we choose to eat is not only determined by physiological or nutritional needs, and is influenced by a high number of factors of different nature. Some of these factors include socioeconomic status, demographics, taste, lifestyle characteristics, convenience, food cost, security, access to food, nutrition knowledge, cultural influences, religious beliefs, social groups, among others. choices, as well as lifestyle variables associated with the ingestion of foods, it is important to study their influence and in what way they are more This research intended to investigate the effect of social and cultural aspects on the eating motivations of a sample of Portuguese citizens. The questionnaire survey was approved by the Ethical Committee of Health School of Polytechnic University of Viseu, with reference nº 04/2017. The questionnaire contained a number of statements to -point Likert scale from 1 (totally disagree) to 4 (totally agree). The data were collected online through Google Forms and the survey was conducted through email invitation and social networks. A convenience samples was used, recruited by snowball methodology. A total of 1314 validated questionnaires were obtained. The results of the present study revealed that practically all participants consider that meals are an opportunity for fellowship and pleasure, the great majority said they do not like to eat alone and about half of the participants admitted that when they eat with company they tend to eat more than usual. Regarding familiarity with foods, a great majority do not feel they need to consume foods similar to those they used to consume as a child, and contrarily, like to try new foods and enjoy innovative food experiences. Regarding the influence of other in shaping what the participants consume, more than half admit that they eat what they are expected to eat, and they do not follow food trends. Finally, two thirds of the participants base their food choice in food items from the season

2025Text

Open access

Insects based foods: Consumer perspective

Publication . Guiné, Raquel; Florença, Sofia de Guiné e

The consumption of foods of animal origin poses some challenges in the present and for the future. The environmental impacts of producing animal protein are relevant, and they include the emission of gases with greenhouse effect (like methane, nitrous oxide, and carbon dioxide), the use of vast areas of land for animal rearing and for cultivation of pastures, consumption of high amounts of water, and pollution of the soil and water. Insects have been pointed out as a more sustainable alternative to conventional sources of meat, including by the FAO (Food and Agriculture Organization of the United Nations). Insects have a considerably lower environmental impact at many levels (lower emission of GHG, less consumption of feed and water, and lower needs of land), while also showing a high conversion ratio from feed to protein food. Additionally they provide high quality of proteins and amino acids, fat, +particularly unsaturated fatty acids, while being rich in a number of minerals and vitamins. Finally, insect farming is less subject to diseases and problems than conventional animal farming, and this implies lower use of hormones and antibiotics. However, to consume insects or insect base foods is not readily accepted in regions where entomophagy is not traditional, and many people in Western Societies experience disgust and neophobia towards edible insects. This is minimized when the insects are not consumed whole and are disguised within other familiar foods in the form of flour, for example. To understand consumer reactions, expectations, motivations and knowledge contributes for a better shaping of actions aiming at increasing acceptability of insect-based foods among western countries. The EISuFood project was dedicated to study the food habits and knowledge about edible insects as sustainable foods in a set of different countries, initially belonging to the consortium (Brazil, Cape Verde, Colombia, Croatia, Greece, Latvia, Lebanon, Lithuania, Mexico, Morocco, Nigeria, Poland, Romania, Serbia, Slovenia, Spain, Turkey).

2025-06Text

Open access