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Fat-based products : estudo de gorduras e óleos e do seu impacto na textura e shelf-life de produtos de pastelaria de base gorda
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Abstract(s)
A compreensão do papel desempenhado por diferentes óleos e gorduras nas matrizes alimentares é crucial para o desenvolvimento de produtos de alta qualidade e estabilidade. Neste enquadramento, o estudo aqui apresentado teve como principal objetivo investigar o impacto de diferentes gorduras e óleos (manteiga de cacau, óleo de coco hidrogenado, óleo de palma hidrogenado e óleo de girassol), em preparados de pastelaria de base gorda, com ênfase na textura e vida útil dos produtos finais, tendo sido realizado na empresa Decorgel, especialistas no desenvolvimento e produção de matérias-primas para pastelaria, padaria, e demais indústria alimentar. Adicionalmente, pretendeu-se alcançar um maior conhecimento sobre o comportamento destas substâncias em diferentes formulações, especialmente face aos desafios iniciais relacionados com cristalizações semelhantes ao fenómeno do fat bloom. As variáveis de estudo testadas para cada matéria-prima selecionada incluíram três percentagens de gordura (5%, 15% e 20%) e duas temperaturas de arrefecimento (16ºC e 5ºC). As formulações base (pastilhas de chocolate e creme de chocolate pré-preparado) foram misturadas com cada uma das matérias-primas em estudo. As pastilhas e gorduras sólidas foram derretidas em banho-maria, enquanto o creme pré-fabricado foi aquecido ligeiramente para garantir uma mistura homogénea. As amostras foram embaladas e distribuídas por duas temperaturas de arrefecimento: temperatura ambiente e refrigeração. A análise foi realizada em seis momentos distintos ao longo do tempo de vida útil das formulações: nomeadamente no 2º, 3º, 4º, 7º, 15º e 30º dia, medindo-se a consistência com o consistómetro Bostwick e avaliando-se as características organoléticas quanto à presença de cristalizações, separação de fases e homogeneidade da consistência. A vida útil (shelf-life) das amostras foi verificada através da estabilidade do produto e da manutenção da qualidade ao longo do tempo. Na base de pastilhas de chocolate, pequenas concentrações de óleo de girassol (5%) mantiveram a consistência e evitaram cristalizações e separação de fases, enquanto concentrações mais elevadas fragilizaram a mistura. As gorduras de coco e palma, sendo sólidas e ricas em ácidos gordos saturados, mostraram-se menos eficazes, permanecendo sólidas a 25ºC e apresentando cristalizações precoces. No creme pré-fabricado, que inclui manteiga de cacau e óleo de colza, o óleo de girassol não afetou negativamente a estabilidade. As gorduras de palma, coco e manteiga de cacau mantiveram-se estáveis em todas as concentrações testadas. Concluiu-se que a seleção cuidadosa de gorduras é essencial para otimizar a textura, estabilidade e vida útil dos produtos de pastelaria, mantendo as características organoléticas desejáveis e evitando problemas de cristalização.
Understanding the role played by different oils and fats in food matrices is crucial for the development of high quality and stable products. In this context, the main objective of the study presented here was to investigate the impact of different fats and oils (cocoa butter, hydrogenated coconut oil, hydrogenated palm oil and sunflower oil) on fat-based pastry preparations, with an emphasis on the texture and shelf life of the final products. The study was carried out at Decorgel, specialists in the development and production of raw materials for pastry, bakery and other food industries. In addition, the aim was to gain a better understanding of the behaviour of these substances in different formulations, especially in the face of initial challenges related to crystallization similar to the fat bloom phenomenon. The study variables tested for each raw material selected included three percentages of fat (5%, 15% and 20%) and two cooling temperatures (16ºC and 5ºC). The base formulations (chocolate wafers and pre-prepared chocolate cream) were mixed with each of the raw materials under study. The tablets and solid fats were melted in a water bath, while the pre-made cream was heated slightly to ensure homogeneous mixing. The samples were packaged and distributed over two cooling temperatures: room temperature and refrigeration. The analysis was carried out at six different times throughout the shelf life of the formulations: namely on the 2nd, 3rd, 4th, 7th, 15th and 30th day, measuring the consistency with a Bostwick consistometer and assessing the organoleptic characteristics in terms of the presence of crystallization, phase separation and consistency homogeneity. The shelf-life of the samples was checked through the stability of the product and the maintenance of quality over time. In the chocolate wafer base, low concentrations of sunflower oil (5%) maintained consistency and prevented crystallization and phase separation, while higher concentrations weakened the mixture. Coconut and palm fats, being solid and rich in saturated fatty acids, proved to be less effective, remaining solid at 25ºC and showing early crystallization. In the pre-made cream, which includes cocoa butter and rapeseed oil, sunflower oil did not negatively affect stability. Palm, coconut and cocoa butter fats remained stable at all the concentrations tested. It was concluded that careful selection of fats is essential to optimize the texture, stability and shelf life of pastry products, maintaining desirable organoleptic characteristics and avoiding crystallization.
Understanding the role played by different oils and fats in food matrices is crucial for the development of high quality and stable products. In this context, the main objective of the study presented here was to investigate the impact of different fats and oils (cocoa butter, hydrogenated coconut oil, hydrogenated palm oil and sunflower oil) on fat-based pastry preparations, with an emphasis on the texture and shelf life of the final products. The study was carried out at Decorgel, specialists in the development and production of raw materials for pastry, bakery and other food industries. In addition, the aim was to gain a better understanding of the behaviour of these substances in different formulations, especially in the face of initial challenges related to crystallization similar to the fat bloom phenomenon. The study variables tested for each raw material selected included three percentages of fat (5%, 15% and 20%) and two cooling temperatures (16ºC and 5ºC). The base formulations (chocolate wafers and pre-prepared chocolate cream) were mixed with each of the raw materials under study. The tablets and solid fats were melted in a water bath, while the pre-made cream was heated slightly to ensure homogeneous mixing. The samples were packaged and distributed over two cooling temperatures: room temperature and refrigeration. The analysis was carried out at six different times throughout the shelf life of the formulations: namely on the 2nd, 3rd, 4th, 7th, 15th and 30th day, measuring the consistency with a Bostwick consistometer and assessing the organoleptic characteristics in terms of the presence of crystallization, phase separation and consistency homogeneity. The shelf-life of the samples was checked through the stability of the product and the maintenance of quality over time. In the chocolate wafer base, low concentrations of sunflower oil (5%) maintained consistency and prevented crystallization and phase separation, while higher concentrations weakened the mixture. Coconut and palm fats, being solid and rich in saturated fatty acids, proved to be less effective, remaining solid at 25ºC and showing early crystallization. In the pre-made cream, which includes cocoa butter and rapeseed oil, sunflower oil did not negatively affect stability. Palm, coconut and cocoa butter fats remained stable at all the concentrations tested. It was concluded that careful selection of fats is essential to optimize the texture, stability and shelf life of pastry products, maintaining desirable organoleptic characteristics and avoiding crystallization.
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Gorduras Óleos Pastelaria Textura Vida útil Consistência Cristalizações Estabilidade Fats Oils Pastry Texture Shelf-life Consistency Crystallization Stability
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