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Publication
Desenvolvimento de pastas de azeitona e tremoço
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Authors
Abstract(s)
Este trabalho teve como principal objetivo o desenvolvimento de pastas de
azeitona e tremoço, criando um alimento inovador, com uma melhor composição
nutricional relativamente às pastas comummente comercializadas, sem aumentar o
custo do produto. O desenvolvimento baseou-se em estudos de preferência,
utilizando painéis de consumidores e painéis semi-treinados. Aplicaram-se diversas
metodologias de avaliação sensorial recorrendo a testes de ordenação e a testes
descritivos. A formulação final selecionada foi submetida a caracterização sensorial
(análise descritiva), físico-química (teor de sal, humidade, cinzas, gordura, proteína,
fibra, aw) e microbiológica (contagem de bactérias láticas, microrganismos a 30 °C,
leveduras e bolores, Enterobactérias e pesquisa de Salmonella spp. e Listeria
monocytogenes). A azeitona em salmoura e o tremoço também foram caracterizados.
Numa primeira etapa, um painel de 60 consumidores avaliou pastas de azeitona e
tremoço e pastas só de tremoço, constatando-se uma preferência pela pasta com os
dois ingredientes. Seguidamente, prepararam-se formulações com diferentes
proporções de tremoço que foram objeto de geração de descritores por um painel de
provadores semi-treinados; este painel também preferiu a formulação inicialmente
selecionada pelos consumidores. Eleita a formulação base, adicionaram-se oito
aromas (alho, caranguejo, cebola, limão, louro, orégão, pimento vermelho e tomilho) e
foram realizadas duas sessões de análise descritiva utilizando a folha de perfil
construída com os descritores selecionados anteriormente.
A formulação final, a pasta de azeitona e tremoço com aroma a alho, foi a preferida
por um painel de 104 consumidores. A caracterização físico-química desta pasta
mostra um produto com boas características nutricionais relativamente aos teores de
fibra, proteína e de sal, o que pode representar uma vantagem relativamente a outros
existentes no mercado. As matérias-primas e as pastas revelaram qualidade
microbiológica satisfatória, refletindo a qualidade da matéria-prima e as boas práticas
de produção.
This work had as main objective the development of olive and lupine pastes, producing an innovative food, with better nutritional composition over traditional pastes, without increasing the cost of the product. Product development was based on hedonic studies using consumer and semi-trained panels. Several sensory evaluation methods were used, mainly ranking and descriptive tests. The final formulation was subjected to sensory descriptive analysis, physico-chemical (salt, moisture, ash, fat, protein and fiber contents and aw) and microbiological characterization (count of lactic acid bacteria, total microorganisms at 30 °C, yeasts and molds, Enterobacteriaceae and detection of Salmonella spp. and Listeria monocytogenes). The table olive and lupine were also characterized. In a first step, a panel of 60 consumers evaluated olive and lupine pastes and lupine pastes only, showing a preference for the paste with the two ingredients. Subsequently, several formulations were prepared with different combinations of lupins that were submitted to identification and selection of descriptors by semitrained panelists; this panel also preferred the formulation initially selected by consumers. After the choice of the base formulation, eight flavors were added (garlic, crab, onion, lemon, bay leaf, oregano, red pepper and thyme) and two sessions of descriptive analysis were performed using the profile sheet built with descriptors previously obtained. The final formulation, the olive and lupine paste with aroma of garlic, was selected by a panel of 104 consumers. The physico-chemical characterization of this paste shows a product with good nutritional characteristics in relation to fiber, protein and salt contents, which may represent an advantage over others products on the market. The raw materials and pastes revealed satisfactory microbiological quality, reflecting the quality of the raw material and good production practices.
This work had as main objective the development of olive and lupine pastes, producing an innovative food, with better nutritional composition over traditional pastes, without increasing the cost of the product. Product development was based on hedonic studies using consumer and semi-trained panels. Several sensory evaluation methods were used, mainly ranking and descriptive tests. The final formulation was subjected to sensory descriptive analysis, physico-chemical (salt, moisture, ash, fat, protein and fiber contents and aw) and microbiological characterization (count of lactic acid bacteria, total microorganisms at 30 °C, yeasts and molds, Enterobacteriaceae and detection of Salmonella spp. and Listeria monocytogenes). The table olive and lupine were also characterized. In a first step, a panel of 60 consumers evaluated olive and lupine pastes and lupine pastes only, showing a preference for the paste with the two ingredients. Subsequently, several formulations were prepared with different combinations of lupins that were submitted to identification and selection of descriptors by semitrained panelists; this panel also preferred the formulation initially selected by consumers. After the choice of the base formulation, eight flavors were added (garlic, crab, onion, lemon, bay leaf, oregano, red pepper and thyme) and two sessions of descriptive analysis were performed using the profile sheet built with descriptors previously obtained. The final formulation, the olive and lupine paste with aroma of garlic, was selected by a panel of 104 consumers. The physico-chemical characterization of this paste shows a product with good nutritional characteristics in relation to fiber, protein and salt contents, which may represent an advantage over others products on the market. The raw materials and pastes revealed satisfactory microbiological quality, reflecting the quality of the raw material and good production practices.
Description
Dissertação apresentada à Escola Superior Agrária do Instituto Politécnico de Castelo Branco para
cumprimento dos requisitos necessários à obtenção do grau de Mestre em Inovação e Qualidade na
Produção Alimentar.
Keywords
Análise sensorial Pasta de azeitona Olea europaea Lupinus Desenvolvimento de novos produtos Pasta de tremoço