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Os alimentos Plant-Based estão presentes naquilo que são as tendências influenciadas pelo comportamento do consumidor da conjuntura atual. Todavia, a disponibilidade durante todo o ano de alguns destes tipos de alimentos pode estar comprometida pela sua sazonalidade. A secagem pode ser uma forma de responder a estas questões, permitindo a sua oferta regular no mercado através do aumento da vida útil do produto e simultaneamente permite reduzir os custos de transporte. Hoje existem múltiplos métodos de secagem e escolher uma tecnologia ideal parece ser um desafio. No que concerne a alimentos Plant-Based, a liofilização parece ser proposta como o método de secagem mais indicado e o mais comumente aplicado pela indústria alimentar. Assim, o presente trabalho teve como objetivo estudar o impacto da liofilização nas características físico-químicas e organoléticas de diferentes Bases Vegetais Concentradas e estabelecer uma análise comparativa entre as mesmas. Para isso foram produzidas Bases de Aveia, Espelta e Arroz, em contexto laboratorial e industrial e ainda com 2 perfis distintos de açúcar, Low e High Sugar. As diferentes Bases foram parametrizadas a nível físico-químico (pH, Brix, %TST e glucose) e organolético (cor, sabor, textura e odor), antes e depois da liofilização, durante um período de 8 semanas. Para além do estudo das Bases, procedeu-se ainda à realização de aplicações elaboradas a partir das Bases liofilizadas. Concluiu-se que a liofilização demonstrou-se eficaz na secagem de diferente Bases, à exceção da Base de Arroz. Quando reidratadas, as Bases apresentam parâmetros que se aproximam aos das Originais. Constatou-se também que as Bases não apresentaram variações consideráveis dos parâmetros físico-químicos e organoléticos, o que se pode pensar que pelas condições ideais de conservações que as Bases foram mantidas, não houve nenhuma degradação das mesmas durante 8 semanas. A Base WGOF Low Sugar foi a Base com melhores respostas à liofilização. A mesma similaridade de parâmetros permanece quando as Bases são usadas para o desenvolvimento de aplicações. Estes resultados permitem concluir a viabilidade de comercialização das Bases na forma seca, o que acarreta múltiplas vantagens comerciais. Todavia, a liofilização é dos métodos de secagem mais dispendiosos, sendo importante saber se não haverá outra metodologia que seja igualmente eficaz e que não acarrete gastos tão elevados. Neste trabalho a análise da viabilidade económica passou por uma contextualização teórica e pelo estabelecimento de contacto com alguns players do mercado que dispõem de ouras tecnologias de secagem, com o intuito de estudar a resposta de algumas Bases a essas técnicas. Desta forma abriu-se uma porta para um caminho que será necessário desbravar com mais estudos científicos.
Plant Based foods are present in what are the Trends dictated by the consumer behavior of the current situation. However, the food market is competitive and the year-round availability of some of these types of foods may be compromised by their seasonality. Drying can be a way to answer these questions, allowing for a constant offer in the market. Today there are multiple drying methods and choosing an ideal technology for a particular product seems to be a challenge. With regard to Plant Based foods, Freeze-Drying seems to be proposed as the most suitable drying method and the most commonly applied by the Food Industry. Thus, the present work aimed to study the impact of freeze-drying on the physicochemical and organoleptic characteristics of different Vegetal Concentrated Bases and to establish a comparative analysis between them. For this purpose, Oat, Spelt and Rice Bases were produced in a laboratory and industrial context and also with two distinct sugar profiles, Low and High Sugar. The different Bases were parameterized at physical-chemical (pH, Brix, %TST and glucose) and organoleptic (color, flavor, texture and odor) steps, before and after freeze-drying, for a period of 8 weeks. In addition to the study of the Bases, applications were also carried out based on the Lyophilized Bases. It was concluded that the technology of freeze-drying proved to be effective in the drying of different bases, with the exception of the rice base. When rehydrated, the Bases presented parameters values close to the Original ones. It was also found that the Bases did not present considerable variations in the physicochemical and organoleptic parameters, which could it be due to the ideal conditions of conservation that the Bases were kept and led to this behavior of no degradation. WGOF Low Sugar Base had the best responses to Freeze Drying. The same similarity of parameters remains when Bases are used for application development. These conclusions lead to suppose that the Concentrated Bases can be commercialized in dry form, which entails multiple commercial advantages. However, freeze-drying is one of the most expensive drying methods, and it is important to know if there is no other methodology that is equally effective and does not involve such high costs. In this work, the analysis of economic viability went through a theoretical context and the establishment of contact with some market players that have other drying technologies, in order to study the response of some Bases to other techniques/methods. Here is an open door to a path that will need to be explored with more scientific studies.
Plant Based foods are present in what are the Trends dictated by the consumer behavior of the current situation. However, the food market is competitive and the year-round availability of some of these types of foods may be compromised by their seasonality. Drying can be a way to answer these questions, allowing for a constant offer in the market. Today there are multiple drying methods and choosing an ideal technology for a particular product seems to be a challenge. With regard to Plant Based foods, Freeze-Drying seems to be proposed as the most suitable drying method and the most commonly applied by the Food Industry. Thus, the present work aimed to study the impact of freeze-drying on the physicochemical and organoleptic characteristics of different Vegetal Concentrated Bases and to establish a comparative analysis between them. For this purpose, Oat, Spelt and Rice Bases were produced in a laboratory and industrial context and also with two distinct sugar profiles, Low and High Sugar. The different Bases were parameterized at physical-chemical (pH, Brix, %TST and glucose) and organoleptic (color, flavor, texture and odor) steps, before and after freeze-drying, for a period of 8 weeks. In addition to the study of the Bases, applications were also carried out based on the Lyophilized Bases. It was concluded that the technology of freeze-drying proved to be effective in the drying of different bases, with the exception of the rice base. When rehydrated, the Bases presented parameters values close to the Original ones. It was also found that the Bases did not present considerable variations in the physicochemical and organoleptic parameters, which could it be due to the ideal conditions of conservation that the Bases were kept and led to this behavior of no degradation. WGOF Low Sugar Base had the best responses to Freeze Drying. The same similarity of parameters remains when Bases are used for application development. These conclusions lead to suppose that the Concentrated Bases can be commercialized in dry form, which entails multiple commercial advantages. However, freeze-drying is one of the most expensive drying methods, and it is important to know if there is no other methodology that is equally effective and does not involve such high costs. In this work, the analysis of economic viability went through a theoretical context and the establishment of contact with some market players that have other drying technologies, in order to study the response of some Bases to other techniques/methods. Here is an open door to a path that will need to be explored with more scientific studies.
Descrição
Palavras-chave
Secagem Plant-based Liofilização Bases vegetais concentradas Drying Plant based Freeze-drying Concentrate base