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Abstract(s)
A kombucha é uma bebida resultante da fermentação de chá adoçado, utilizando uma cultura simbiótica de bactérias e leveduras. Esta fermentação produz uma bebida levemente adocicada e ácida, com alguma gaseificação natural, ácidos orgânicos e nutrientes, e vestígios de etanol. O consumo de kombucha tem aumentado nos últimos anos em vários países, principalmente devido às suas propriedades funcionais associadas a potenciais efeitos benéficos para a saúde, tornando-se uma bebida de produção industrial. No entanto, os seus padrões de qualidade são ainda pouco definidos e o processo de produção varia com diferentes condições, não sendo ainda totalmente uniformizado. Para além do cumprimento dos requisitos legais/comerciais específicos para a comercialização de produtos alimentares e bebidas, a segurança alimentar é, atualmente, um requisito para garantir a confiança dos clientes e consumidores. Além disso, a procura da otimização dos produtos comercializados bem como do processo produtivo, torna-se fundamental para a rentabilidade. O presente relatório pretende mostrar o trabalho desenvolvido ao longo do estágio curricular no âmbito do Mestrado em Engenharia Alimentar, realizado na start-up MAI Kombucha. Este teve por base a identificação das necessidades desta empresa no que diz respeito à melhoria dos produtos (através de uma análise sensorial) e do processo produtivo, tendo em vista a produtividade, bem como a verificação do cumprimento dos requisitos legais, no que diz respeito à segurança alimentar e rotulagem.
Kombucha is a beverage that results from fermenting sweetened tea using a symbiotic culture of bacteria and yeast. This fermentation produces a slightly sweet and sour beverage, with some natural carbonation, organic acids and nutrients, and traces of ethanol. Kombucha consumption has increased in recent years in several countries, mainly due to its functional properties associated with potential beneficial effects on health, making it an industrially produced beverage. However, its quality standards are still poorly defined and the production process varies with different conditions, not being fully standardized yet. In addition to complying with specific legal/commercial requirements for the marketing of food and beverage products, food safety is currently a requirement to ensure the trust of consumers. Furthermore, the search for the optimization of marketed products as well as the production process becomes fundamental for profitability. This report intends to show the work developed during the curricular trainee within the scope of the Master in Food Engineering, carried out at the start-up MAI Kombucha. This was based on the identification of this company's needs with regard to product improvement (through a sensory analysis) and the production process, with a view to productivity, as well as verification of compliance with legal requirements, with regard to food safety and labelling.
Kombucha is a beverage that results from fermenting sweetened tea using a symbiotic culture of bacteria and yeast. This fermentation produces a slightly sweet and sour beverage, with some natural carbonation, organic acids and nutrients, and traces of ethanol. Kombucha consumption has increased in recent years in several countries, mainly due to its functional properties associated with potential beneficial effects on health, making it an industrially produced beverage. However, its quality standards are still poorly defined and the production process varies with different conditions, not being fully standardized yet. In addition to complying with specific legal/commercial requirements for the marketing of food and beverage products, food safety is currently a requirement to ensure the trust of consumers. Furthermore, the search for the optimization of marketed products as well as the production process becomes fundamental for profitability. This report intends to show the work developed during the curricular trainee within the scope of the Master in Food Engineering, carried out at the start-up MAI Kombucha. This was based on the identification of this company's needs with regard to product improvement (through a sensory analysis) and the production process, with a view to productivity, as well as verification of compliance with legal requirements, with regard to food safety and labelling.
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Keywords
kombucha Segurança alimentar Processo produtivo Análise do produto Food safety Production process Product analysis