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Innovating portuguese traditional pastry – on the use of pasteurised egg yolk in “ovos moles”

2006Journal article Open access
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dc.contributor.authorFundo, J.
dc.contributor.authorQuintas, M.
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorSilva, C. L. M.
dc.date.accessioned2011-10-15T12:31:01Z
dc.date.available2011-10-15T12:31:01Z
dc.date.issued2006
dc.description.abstract“Ovos moles” is a renowned traditional Portuguese sweet that is confectioned with egg yolk, sugar and water. In this work a safer and easier to manipulate raw material - pasteurised liquid egg yolk - is proposed to substitute the intact shell eggs used in traditional “ovos moles” production. Due to previous heat treatment, pasteurised liquid egg yolk presents different sensorial, nutritional and physical properties. These changes may alter the final product’s characteristics. In order to develop a safer formulation, using pasteurised raw products, with minimised differences from the traditional product, a study on adding pasteurised egg white (as bulking agent) to the pasteurised liquid yolk was carried out. Samples made with normal shell eggs and with pasteurised liquid eggs were compared in terms of rheological parameters. Results allow characterising the physical properties of traditional ovos moles and of alternative formulations, using pasteurised egg yolk and white. A new formula, with rheological properties identical to the traditional one, was developed.por
dc.identifier.citationFUNDO, J... [et al.] - Innovating portuguese traditional pastry – on the use of pasteurised egg yolk in “ovos moles”. In Traditional Food Processing and Technological Innovation in the Peripheral Regions, Faro, Portugal, 26-27 Maio, 2006 - Proceedings of the symposium: "Traditional Food Processing and Technological Innovation in the Peripheral Regions. [S.l. : s.n., 2006]. 8 p.por
dc.identifier.urihttp://hdl.handle.net/10400.14/6201
dc.language.isoengpor
dc.peerreviewedyespor
dc.subjectOvos molespor
dc.subjectSafetypor
dc.subjectPasteurised eggpor
dc.subjectRheological propertiespor
dc.titleInnovating portuguese traditional pastry – on the use of pasteurised egg yolk in “ovos moles”por
dc.typejournal article
dspace.entity.typePublication
person.familyNameFundo
person.familyNameBrandão
person.familyNameSilva
person.givenNameJoana F.
person.givenNameTeresa
person.givenNameCristina
person.identifier1274614
person.identifierJ-9418-2012
person.identifier1473674
person.identifier.ciencia-idA11A-7819-9522
person.identifier.ciencia-id7B19-E23B-BB31
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-9208-7443
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridE-9585-2015
person.identifier.ridJ-9418-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id24068634500
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7201387397
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication2f44a8e2-ade9-437d-aae3-3e894c7dc065
relation.isAuthorOfPublicationebf7ead0-3772-4fd6-988c-f6b8722de84e
relation.isAuthorOfPublication4e2903de-0679-4cb1-981e-10de14c0c995
relation.isAuthorOfPublication.latestForDiscovery4e2903de-0679-4cb1-981e-10de14c0c995

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