ESB - Dissertações de Mestrado / Master Dissertations
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- Analysis of the impact of dietary fat modification on fatty acid profile, texture and sensory analysis in portuguese biscuitsPublication . Vilela, Eugénia Pereira; Lopes, Cláudia Mónica Bastos Teixeira; Gomes, Ana; Alcalá, LuisInnovation has a key role in the success of the Food Industry. Given the trends for the Agrofood sector 2015, the use of fats with a healthier lipid profile is described as a strong investment. Given that biscuits are a product with high rate of consumption, Biscuits Industry is thus considered a strong option for applying this trend. Fat is considered by many authors as one of the key ingredients in determination of the biscuits characteristics. Palm oil (PO) is the most commonly used fat in this industry, as shortening, since it provides the physical and chemical properties required for the dough formulation. However, the higher amount in saturated fatty acids and the deforestation of thousands of hectares of tropical forest, has promoted a reduced use and even a rejection of PO consumption among consumers. The aim of this thesis was to develop biscuits with healthier lipid profile without compromising their characteristics. The biscuits formulations were only modified in fat. Canola oil (CO) and Sunflower oil (SO) substituted 100% of PO. When utilizing fat replacers (inulin and citri-fi), these only substituted 25% of total fat, being conjugated with 75% of CO or SO, to obtain total substitution (100%). The new formulations were applied in the production of three types of biscuits, namely in “Maria”, “Alfa” and “Cookies”. The prepared products were analyzed for their fatty acid (FA) Profile as well their Texture and Sensory properties in order to determine the adequacy of the new ingredients tested. The study with “Maria” biscuit showed that CO samples presented better sensory properties, whereas SO samples revealed a better texture. Analysis of the FA based on the lipid profile revealed that none of the samples tested were adequate; this may be due to the huge variations registered over the evaluations. For “Alfa” biscuits, the samples that presented better results in what concerns the FA profile and sensory properties were those containing CO, however none of the samples presented adequate texture properties. For the “Cookies” biscuit, the FA profile obtained presented SO samples as a better option, the CO samples were the most favorable in what concerns sensory properties yet none of the samples were suitable in terms of texture. Overall, none of the samples tested for each type of biscuit were suitable in all parameters simultaneously. Nevertheless, it is important to note that some samples presented promising results, suggesting an important need to continue this research work.