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Abstract(s)
Para se adaptar ao novo milénio a indústria alimentar tem de se reinventar constantemente, assumindo assim um papel importante na disponibilização de produtos alimentares que correspondam às expectativas e necessidades dos consumidores. Assim sendo, o Grupo Cerealis aposta na monitorização das tendências e na evolução do mercado, nacional e internacional, através do desenvolvimento de novos produtos e da constante melhoria dos produtos que comercializa. O estilo de vida acelerado dos consumidores e a necessidade de uma alimentação mais nutritiva e saudável impulsionaram a procura de “snacks”, como é o caso das barras de cereais, um produto caraterizado pela sua conveniência e pelas suas caraterísticas nutricionais. Acompanhando estas tendências, o objetivo deste projeto de tese consistiu no desenvolvimento de uma nova gama de barras de cereais, composta por três linhas distintas, uma com incorporação de frutos secos, a segunda com incorporação de cereais ancestrais e uma terceira vertente sem açúcares adicionados. O desenvolvimento das barras obedeceu a um conjunto de etapas que foram desde a formulação das barras a nível laboratorial até ao desenvolvimento de testes industriais dos protótipos mais promissores. Inicialmente, o desenvolvimento laboratorial centrou-se na identificação das matériasprimas a incorporar numa formulação-base. Após sucessivos testes laboratoriais foram realizados os ajustes necessários para a obtenção de formulações com um maior potencial para serem submetidas a um teste à escala industrial. As barras finais, nomeadamente, a barra de cereais com frutos secos e a barra de cereais sem açúcares adicionados, foram caracterizadas quanto à composição nutricional e aos atributos sensoriais. Para tal, foi realizada uma análise sensorial externa com um painel de 44 consumidores, com o intuito de avaliar, através de uma escala hedónica, a preferência dos consumidores relativamente à aparência, textura, odor e sabor das amostras, bem como o seu interesse de compra. Os resultados obtidos permitiram verificar uma boa aceitação por parte dos consumidores, visto que a maioria atribuiu a classificação “Gostei muito” às duas amostras. Em conclusão, ao longo deste trabalho foi possível materializar os conceitos idealizados para as três barras de cereais distintas, resultando em protótipos com potencial, alinhados com as tendências atuais e com as necessidades dos consumidores.
In order to adapt to the new millennium, the food industry must constantly reinvent itself, assuming an important role in providing food products that correspond to consumers' expectations and needs. Therefore, the Cerealis Group focus on monitoring trends and market evolution, both national and international, through the development of new products and the constant improvement of the products it sells. The fast-paced lifestyle of consumers and the need for a more nutritious and healthy diet have driven the demand for "snacks", such as cereal bars, a product characterized by its convenience and nutritional characteristics (Kantar, 2020). Following these trends, the goal of this project was to develop a new range of cereal bars, composed of three distinct lines, with the incorporation of dried fruits, ancestral cereals and a healthier side, without added sugars. The development of the cereal bars followed a set of steps that went from the formulation of the bars at laboratory level to the development of industrial tests of the most promising prototypes. Initially, the laboratory development focused on identifying the raw materials to be incorporated into a base formulation. After successive laboratory tests, the necessary adjustments were made in order to obtain formulations with a higher potential to be submitted to an industrial scale test. The final bars, the cereal bar with dried fruits and the cereal bar with no added sugars, were characterized in terms of nutritional composition and sensory attributes. Therefore, an external sensory analysis was carried out with a panel of 44 consumers in order to evaluate, through a hedonic scale, the consumer preference regarding the appearance, texture, smell and taste of the samples, as well as their purchase interest. The results obtained allowed to verify a good acceptance by the consumers, since the majority attributed the classification "I liked a lot" to the two samples. Overall, it was possible to materialize the concepts designed for the three different cereal bars, resulting in prototypes with potential, aligned with current trends and with consumers' needs.
In order to adapt to the new millennium, the food industry must constantly reinvent itself, assuming an important role in providing food products that correspond to consumers' expectations and needs. Therefore, the Cerealis Group focus on monitoring trends and market evolution, both national and international, through the development of new products and the constant improvement of the products it sells. The fast-paced lifestyle of consumers and the need for a more nutritious and healthy diet have driven the demand for "snacks", such as cereal bars, a product characterized by its convenience and nutritional characteristics (Kantar, 2020). Following these trends, the goal of this project was to develop a new range of cereal bars, composed of three distinct lines, with the incorporation of dried fruits, ancestral cereals and a healthier side, without added sugars. The development of the cereal bars followed a set of steps that went from the formulation of the bars at laboratory level to the development of industrial tests of the most promising prototypes. Initially, the laboratory development focused on identifying the raw materials to be incorporated into a base formulation. After successive laboratory tests, the necessary adjustments were made in order to obtain formulations with a higher potential to be submitted to an industrial scale test. The final bars, the cereal bar with dried fruits and the cereal bar with no added sugars, were characterized in terms of nutritional composition and sensory attributes. Therefore, an external sensory analysis was carried out with a panel of 44 consumers in order to evaluate, through a hedonic scale, the consumer preference regarding the appearance, texture, smell and taste of the samples, as well as their purchase interest. The results obtained allowed to verify a good acceptance by the consumers, since the majority attributed the classification "I liked a lot" to the two samples. Overall, it was possible to materialize the concepts designed for the three different cereal bars, resulting in prototypes with potential, aligned with current trends and with consumers' needs.
Description
Keywords
Snacks Barra de cereais Frutos secos Substitutos de açúcar Desenvolvimento de produto Cereal bar Dried fruit Sugar substitute Product development