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Advisor(s)
Abstract(s)
A constante inovação da indústria alimentar permite que ao longo dos anos ocorra uma evolução em determinadores setores de mercado, e consequentemente elaboração de novos produtos alimentares. Nos últimos tempos, tem se verificado um aumento significativo do mercado Plant-based, havendo cada vez mais uma procura neste setor do mercado por parte dos consumidores. A razão para o aumento de procura neste setor de mercado baseia-se nas novas escolhas de hábitos alimentares por parte dos consumidores, e também na procura e exploração nos produtos desenvolvidos neste setor. O principal objetivo deste projeto é o desenvolvimento de bases vegetais não concentradas (sem processo enzimático) e bases concentradas (com processo enzimático), sendo estas conjugadas entre um cereal, uma leguminosa e/ou um fruto oleaginoso. Por isso, as bases que se irão desenvolver são de Aveia com noz, Aveia com grão-de-bico, Sorgo, Milho Painço, Aveia e castanha e Aveia e tremoço. Para além disso, também é um objetivo realizar as aplicações destas bases vegetais desenvolvidas em produtos, como por exemplo, bebidas vegetais, tipo-iogurtes, gelados e molhos vegetais. Outros objetivos importantes neste projeto, é a realização de análises microbiológicas, físico-químicas e sensoriais, tanto das bases vegetais como das suas aplicações, de modo a garantir que todos os produtos desenvolvidos possuem todas as características nutricionais, organolépticas, microbiológicas e físico-químicas necessárias para que sejam considerados um produto de qualidade e de primeira escolha por parte do consumidor.
The constant innovation of the food industry allows that over the years there is an evolution in certain market sectors, and consequently the development of new food products. In recent times, there has been a significant increase in the Plant-based market, with an increasing demand in this sector of the market by consumers. The reason for the increase in demand in this market sector is based on the new choices of eating habits on the part of consumers, and also on the demand and exploitation of products developed in this sector. The main objective of this project is the development of non-concentrated vegetable bases (without enzymatic process) and concentrated bases (with enzymatic process), which are combined between a cereal, a legume and / or an oleaginous fruit. Therefore, the bases that will develop are Oats with walnut, Oats with chickpeas, Sorghum, Millet corn, Oats and chestnuts and Oats and lupine. In addition, it is also an objective to carry out the applications of these vegetable bases developed in products, such as, for example, vegetable drinks, yoghurt-type, ice cream and vegetable sauces. Other important objectives in this project are to carry out microbiological, physical-chemical and sensory analyzes, both of plant bases and their applications, in order to ensure that all products developed have all the nutritional, organoleptic, microbiological and physical-chemical characteristics necessary to be considered a quality product and of first choice by the consumer.
The constant innovation of the food industry allows that over the years there is an evolution in certain market sectors, and consequently the development of new food products. In recent times, there has been a significant increase in the Plant-based market, with an increasing demand in this sector of the market by consumers. The reason for the increase in demand in this market sector is based on the new choices of eating habits on the part of consumers, and also on the demand and exploitation of products developed in this sector. The main objective of this project is the development of non-concentrated vegetable bases (without enzymatic process) and concentrated bases (with enzymatic process), which are combined between a cereal, a legume and / or an oleaginous fruit. Therefore, the bases that will develop are Oats with walnut, Oats with chickpeas, Sorghum, Millet corn, Oats and chestnuts and Oats and lupine. In addition, it is also an objective to carry out the applications of these vegetable bases developed in products, such as, for example, vegetable drinks, yoghurt-type, ice cream and vegetable sauces. Other important objectives in this project are to carry out microbiological, physical-chemical and sensory analyzes, both of plant bases and their applications, in order to ensure that all products developed have all the nutritional, organoleptic, microbiological and physical-chemical characteristics necessary to be considered a quality product and of first choice by the consumer.
Description
Keywords
Inovação Plant-based Bases vegetais Aplicações Innovation Plant-based Plant bases Applications