R - Dissertações de Mestrado / Master Dissertations
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Browsing R - Dissertações de Mestrado / Master Dissertations by Sustainable Development Goals (SDG) "02:Erradicar a Fome"
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- Desenvolvimento, caracterização e aplicação de xaropes à base de cereaisPublication . Soares, Carolina Saleiro Torres; Gomes, Ana Maria PereiraA transição global para sistemas alimentares mais sustentáveis tem impulsionado a procura de alimentos plant-based capazes de conciliar um bom valor nutricional com eficiência logística. O trabalho realizado teve como objetivo o desenvolvimento de xaropes à base de cereais no sentido de estes substituírem as bases concentradas de cereais, o produto mais produzido pela Benefit, submarca da Frulact. Foi desenvolvido um processo de obtenção de xaropes de dois tipos de cereais, de aveia e de arroz, a partir de bases concentradas destes mesmos cereais, com monitorização contínua de pH, teor de sólidos (ºBrix), atividade de água, viscosidade e perfil de açúcares. Os primeiros ensaios, processados para atingir 75 ºBrix, exibiam viscosidades próximas de 55 000 cP`s, inviabilizando o bombeamento industrial. A redução progressiva da temperatura e da pressão no evaporador, a fixação de 71–72 ºBrix e a inclusão de β-glucanase permitiram diminuir a viscosidade, sem comprometer o pH neutro nem a estabilidade microbiológica. A segunda etapa avaliou a aplicação do xarope de aveia em 3 tipos de alimentos: barritas de cereais, cookies e numa bebida “barista”. Nas barritas, o xarope substituiu mel e xarope de ácer após correções de fase seca, originando produtos estruturalmente coesos, muito menos doces e com sabor a cereal mais pronunciado. Nas cookies, a substituição do mel pelo xarope de aveia gerou bolachas mais claras e crocantes, com doçura equilibrada e notas de cereal evidentes. Na bebida barista, juntando o xarope com água, óleo de coco e sais foi possível manter o corpo cremoso e formar espuma estável durante um período igual ou superior a 10 minutos. Procedeu-se à otimização da fórmula de xarope de aveia, explorando 13 ensaios que combinaram diferentes tipos de farinha (integral, sem glúten, endosperma), cargas enzimáticas diferentes (α amilases bacterianas e fúngicas, β-glucanase, β-xilanase, glucoamilase) e condições de cisalhamento a 40 °C e 25 mbar. O objetivo de pH 6–7,5, 71–72 ºBrix, viscosidade < 9 000 cP, glucose ≈ 250 g/L e maltose ≈ 150 g/L foi atingido nas Ensaios 9 e 12.Para além dos avanços técnicos obtidos, o presente estágio assegurou o estabelecimento de uma ligação efetiva com o setor da indústria alimentar, mediante integração na Benefit/Frulact, proporcionando uma experiência imersiva na dinâmica organizacional e nos fluxos operacionais de um departamento de Inovação, Investigação e Desenvolvimento de Produto. Simultaneamente, possibilitou a aplicação do conhecimento técnico-científico consolidado ao longo do Mestrado em Biotecnologia e Inovação, potenciando o desenvolvimento de competências profissionais e pessoais de elevado nível. Num olhar focado no futuro, este estudo evidencia que a escolha de enzimas com melhor relação custo-benefício e a repetição de lotes-piloto são passos essenciais para consolidar a robustez estatística dos resultados antes da transição para processo industrial.
- Impact of different diets and starvation treatments on the microbial, chemical, and nutritional composition of tenebrio molitorPublication . Pereira, Inês da Silva; Barbosa, Joana Inês Bastos; Teixeira, Paula Cristina MaiaIn a world facing an environmental crisis, population growth coupled with an increasing demand for natural resources emphasizes the importance of adopting new dietary patterns more sustainable and healthier. The consumption of edible insects (e.g., Tenebrio molitor) offers an alternative to animal-based protein sources, providing a sustainable production cycle that promotes food security with minimal environmental impact. In this study, the impact of different feeding regimes (substrate supplemented with water, potatoes, carrots, and a mix of vegetables/fruits) and different starvation treatments (0 h, 24 h, 48 h, and 72 h) on the food safety of T. molitor larvae was assessed by microbiological, chemical, and nutritional analysis. Despite the variation in diets, no significant microbiological differences were observed in the mealworm larvae load. By the end of their development, the larvae microbiota was characterized by a dominance of Spiroplasma genus, along with other bacterial genera present in lower abundances, primarily belonging to the Firmicutes and Proteobacteria phyla. However, the impact of different diets was more pronounced in their metal profile, highlighting the role of feeding as the main source of principal metals, such as K, P, and Mg, as well as Zn and Fe among trace metals. On the other hand, the starvation treatment, previously described as a method for allowing the discarding of larvae gut contents, did not show significant effects on the microbial or chemical profiles of the larvae, which suggests that other factors may influence the effectiveness of this pre-treatment process. Additionally, this research contributed to clarify that the use of vegetables and fruits side streams does not pose additional biological risks (absence of Listeria monocytogenes and Salmonella spp.) or chemical risks (concentrations of heavy metals according to legislation). Furthermore, this feeding approach enables the production of mealworm larvae with similar nutritional profiles, rich in protein and fat, while also taking advantage of agricultural wastes. Ultimately, this research highlights the importance of appropriate farming methods, maintaining hygienic rearing and processing conditions, and enforcing feeding controls, among other measures, to ensure the safety of larvae of T. molitor for human consumption.
- Nyam : (re)claiming african culinary heritage to create an african-american culinary identity and (re)stor(y)ing african diaspora food memoriesPublication . Akinola, Akinyemi Abimbola; Gonçalves, Diana Isabel AdrianoFood is one of the many mechanisms by which identity is created (Wallach 2019, 5). For African Americans food is fraught with tension as it connects with a history of pain and suffering from previous and current generations (Gray et al. 2022, 8). From the Transatlantic Slave Trade to present day, the relationship that African Americans have with food is a contentious one; forced relocation, chattel slavery, and inequalities intermingle to build a compounded complexity by which the root of a culinary history is often hard to ascertain and untangle. In America, food is also connected to power, race and class (Counihan and Van Esterik 2013, 112). As food is a source of identity, certain ingredients and dishes signify that identity and those within the group and also for those outside of the group (Albala 2015, 823). Inside and outside of the African American community, soul food is attached to unique Black culinary tradition that is evident through dishes and foods that are synonymous with Southern heritage (Wallach 2019, 162). For African Americans, foodways serve as a connection to America and their nationhood i.e. their second-class status, but foodways also serve to connect to other Americans of African descent (Wallach 2019, 5). Many African Americans have used food as a way to exhibit their racial and national identities (Wallach 2019, 5, 13). Therefore, this work explores the themes of African American identity, African Diaspora and their food cultures, and memory. The purpose of the work is to investigate how African culinary heritage, the Transatlantic Slave Trade, chattel slavery, the Civil Rights movement and other historical events helped to create the invention of soul food a distinct AfricanAmerican culinary genre. The research question for the dissertation is: how have African Americans reclaimed African culinary heritage to create soul food, an African– American culinary identity? Sub research questions are: is there a relationship between soul food and African American identity? Which emotions and values do African Diaspora food cultures symbolize? And how are the African Diaspora, African Diaspora foods and memory connected? The methodology employed to answer the research questions are theoretical research and conceptual approach of interviews and food memories from people of the African Diaspora.