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Abstract(s)
A unidade OATVITA produz ingredientes alimentares de origem plant-based que se representam em bases vegetais concentradas a partir de diferentes matérias-primas como cere ais, pseudo-cereais, leguminosas, tubérculos ou a sua combinação. Os co-produtos resultantes da produção destas bases apresentam uma elevada atividade da água, e, portanto, um elevado risco microbiológico. Neste trabalho estudou-se um tratamento térmico e dois métodos de secagem para a estabilização dos co-produtos das bases vegetais de farinha integral de aveia e farelo de aveia Standard e Low Sugar. Os métodos de secagem utilizados foram a liofilização e a secagem em estufa/forno, o que permite observar as diferenças causadas por um método de secagem por convecção convencional a alta temperatura e outro tecnologicamente mais avançado, a tempe raturas baixas. A estabilidade dos co-produtos e as diferenças causadas pelos diferentes trata mentos foram avaliadas através de parâmetros físico-químicos, microbiológicos e organoléticos com análise sensorial. Adicionalmente, para avaliar estas diferenças e para demonstrar o valor comercial dos co-produtos, foram também desenvolvidas várias aplicações, as quais se anali saram sensorialmente. Todos os co-produtos estudados demonstraram uma boa estabilidade durante as oito semanas de estudo após tratamento térmico e respetiva secagem. A liofilização mostrou ser o método que melhor preserva as características dos co-produtos, no entanto através da análise sensorial realizada, o método de secagem não se mostrou relevante para as aplicações desen volvidas. Adicionalmente, a secagem em estufa/forno (105 ºC) mostrou-se mais eficaz na re dução da atividade enzimática e possivelmente microbiológica. No que diz respeito ao trata mento térmico aplicado, nem sempre este se mostrou eficaz na redução da carga microbiológica ou enzimática dos co-produtos, no entanto este aspeto não impossibilita a futura utilização dos produtos. Relativamente às aplicações desenvolvidas, não se verificou um grande impacto sen sorial causado pelos diferentes tratamentos utilizados, contudo a presença de atividade enzimá tica em alguns dos co-produtos implica a sua adequação à aplicação a desenvolver. No sentido em que não é possível desenvolver produtos com elevado teor de glúten com co-produtos com atividade enzimática elevada.
The OATVITA unit produces plant-based food ingredients that are represented in concentrated vegetable bases from different raw materials such as cereals, pseudo-cereals, legumes, tubers, or their combination. The co-products resulting from the production of these bases have a high-water activity and, therefore, a high microbiological risk. In this work, a thermal treatment and two drying methods were studied for the stabilization of the co-products of the vegetable bases of whole grain oat flour and oat bran Standard and Low Sugar. The drying methods used were freeze-drying and drying in a muffle/oven, which makes it possible to observe the differences caused by a conventional convective drying method at high temperature and another, more technologically advanced, at low temperatures. The stability of the co-products and the differences caused by the different treatments were evaluated through physical-chemical, microbiological, and organoleptic parameters with sensory analysis. Furthermore, to evaluate these differences and to demonstrate the commercial value of the co-products, several applications were also developed, which were analyzed sensorially. All co-products studied were stable during the eight weeks of study. Lyophilization proved to be the method that best preserves the characteristics of the co-products, however, through the sensory analysis performed, the drying method did not prove to be relevant for the applications developed. Additionally, drying in a muffle/oven (105 ºC) proved to be more effective in reducing enzymatic and possibly microbiological activity. Regarding the heat treatment applied, it was not always effective in reducing the microbiological or enzymatic load of the co-products, however this aspect does not preclude the future use of the products. Regarding the applications developed, there was no significant sensory impact caused by the different treatments used, however the presence of enzymatic activity in some of the co-products implies their suitability for the application to be developed. In the sense that it is not possible to develop products with high gluten content using co-products with high enzymatic activity.
The OATVITA unit produces plant-based food ingredients that are represented in concentrated vegetable bases from different raw materials such as cereals, pseudo-cereals, legumes, tubers, or their combination. The co-products resulting from the production of these bases have a high-water activity and, therefore, a high microbiological risk. In this work, a thermal treatment and two drying methods were studied for the stabilization of the co-products of the vegetable bases of whole grain oat flour and oat bran Standard and Low Sugar. The drying methods used were freeze-drying and drying in a muffle/oven, which makes it possible to observe the differences caused by a conventional convective drying method at high temperature and another, more technologically advanced, at low temperatures. The stability of the co-products and the differences caused by the different treatments were evaluated through physical-chemical, microbiological, and organoleptic parameters with sensory analysis. Furthermore, to evaluate these differences and to demonstrate the commercial value of the co-products, several applications were also developed, which were analyzed sensorially. All co-products studied were stable during the eight weeks of study. Lyophilization proved to be the method that best preserves the characteristics of the co-products, however, through the sensory analysis performed, the drying method did not prove to be relevant for the applications developed. Additionally, drying in a muffle/oven (105 ºC) proved to be more effective in reducing enzymatic and possibly microbiological activity. Regarding the heat treatment applied, it was not always effective in reducing the microbiological or enzymatic load of the co-products, however this aspect does not preclude the future use of the products. Regarding the applications developed, there was no significant sensory impact caused by the different treatments used, however the presence of enzymatic activity in some of the co-products implies their suitability for the application to be developed. In the sense that it is not possible to develop products with high gluten content using co-products with high enzymatic activity.
Description
Keywords
Inovação Plant-based Co-produto Secagem Estabilização Tratamento térmico Aplicações Innovation Co-product Drying Stabilization Heat treatment Applications